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Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Jenny's culinary adventure brings her to Marrakech, a city that encapsulates the culture and varied cuisine of Morocco.
Valerie Bertinelli and Duff Goldman go back to the 1970s as they challenge the 12 young bakers to make cakes in their chosen flavour inspired by a shag carpet!
Trisha travels to a friend's flower truck to brighten up her kitchen. She then cooks up a spring feast which includes spring veggies with sweet pea aioli.
Trisha and her husband, Garth, finally wrap up their tour after three years on the road. She then cooks up country turnip greens and beef brisket for her tour mates.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.
Returning chefs take on their former rivals in three winner-take-all grudge matches worth a guaranteed $5,000 each.
Four chefs are tasked with creating the perfect midnight snack. Using fried food and a trendy cocktail, whose late-night treats will win over the judges?
Ree Drummond serves up some tasty Tex Mex treats. The menu includes spicy shrimp and grits as well as chicken and veggie sheet pan fajitas.
Ree Drummond cooks up some flavourful family favourites. She makes a casserole with cheesy greens, crispy potato balls and a Neapolitan cake.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
It's a wild ride as four chefs create colourful, carnival-themed desserts for the judges. The baskets include a hybrid fried food and a cherry-flavoured oddity.
Noah Cappe heads to Paducah, Kentucky, with Aarti Sequeira and Joe Sasto. They dive into the local food scene, tasting everything from BBQ and BLTs to seafood.
Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination!
Molly Yeh assembles a delicious picnic! It includes tasty pickle dip fried bologna sandwiches, falafel farfalle and colourful tie-dye cookies.
Molly Yeh makes snowshoeing snacks! They include pistachio white chocolates, and beef and rutabaga pies with jalapeno ketchup. And, she throws a gruyere fondue party!
Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.
Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.
Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.
Working with chefs they just met, the competitors strategize, collaborate and execute under the critical eyes of Michael and Bryan Voltaggio.
The junior chefs prepare a festive meal for the judges. They start with duck and veggie appetizers and then move on to making stockings and wreaths from common foods.
Returning chefs take on their former rivals in three winner-take-all grudge matches worth a guaranteed $5,000 each.
Four chefs are tasked with creating the perfect midnight snack. Using fried food and a trendy cocktail, whose late-night treats will win over the judges?
Ree Drummond serves up some tasty Tex Mex treats. The menu includes spicy shrimp and grits as well as chicken and veggie sheet pan fajitas.
Ree Drummond cooks up some flavourful family favourites. She makes a casserole with cheesy greens, crispy potato balls and a Neapolitan cake.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination!
Molly Yeh assembles a delicious picnic! It includes tasty pickle dip fried bologna sandwiches, falafel farfalle and colourful tie-dye cookies.
Molly Yeh makes snowshoeing snacks! They include pistachio white chocolates, and beef and rutabaga pies with jalapeno ketchup. And, she throws a gruyere fondue party!
Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.
Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.
The junior chefs prepare a festive meal for the judges. They start with duck and veggie appetizers and then move on to making stockings and wreaths from common foods.
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Valerie Bertinelli and Duff Goldman go back to the 1970s as they challenge the 12 young bakers to make cakes in their chosen flavour inspired by a shag carpet!
Trisha travels to a friend's flower truck to brighten up her kitchen. She then cooks up a spring feast which includes spring veggies with sweet pea aioli.
Trisha and her husband, Garth, finally wrap up their tour after three years on the road. She then cooks up country turnip greens and beef brisket for her tour mates.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.
Guy Fieri invites four well-travelled chefs to compete at Flavortown Market. The chefs go head-to-head in three rounds of deliciously diverse dishes.
Guy Fieri combines food trivia with his culinary games. The chefs must answer international food questions to earn enough cash to shop for their upscale dinner.
The chefs make an all-American meal featuring star-spangled sample items and tee off for must-have ingredients for a summer family favourite dish.
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Jenny's culinary adventure continues in Ait Ouzzine, a small town beneath the Atlas Mountains on the edge of the Sahara Desert.
Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create assigned Neapolitan desserts featuring chocolate, strawberry and vanilla.
Trisha Yearwood hosts a music-themed tailgate party. She shares fan-favourite recipes and stories from her time on the road with her husband Garth Brooks.
Trisha makes her favourite party dishes for her songwriters and collaborators. On the menu are herby butter bean dip and chicken parm sliders.
Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.
Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.
Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.
Four returning Chopped Champions compete to get to the $40,000 Grand Finale. Which contestant will triumph and go head-to-head with chef Bobby Flay?
Ree Drummond makes divine 16-minute chicken dinners in a race against time. She starts with chicken fajita pasta, followed by honey plum soy stir fry.
Ree makes recipes for two. For sharing, there's a juicy Cajun T-bone steak with lemon pepper shoestring fries, and dulce de leche lava cakes.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.
Working with chefs they just met, the competitors strategize, collaborate and execute under the critical eyes of Michael and Bryan Voltaggio.
Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.
Molly Yeh's makes an Italian feast for the family. It includes smashed meatball burgers, an antipasto salad, crispy parmesan friend onion, and spumoni cake jars.
Molly Yeh celebrates her wedding anniversary with an epic dinner! It includes a juicy T-bone steak, scalloped potatoes, and a marzipan moose mousse cake.
Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.
Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.
Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.
Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.
Giada prepares a kid-friendly menu for an after-school lunch. She makes a chicken parmesan sandwich, creamy cucumber salad and chocolate peanut butter sundaes.
Giada shows how to make four pasta dishes that can be done in 15 minutes. They include penne with corn and spicy sausage, and orecchiette with broccoli.
The kid chefs are challenged to use an 'everything donut' they find in their baskets with pickled pork. Next is cooking venison, which is a new experience for some.
Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.
Four returning Chopped Champions compete to get to the $40,000 Grand Finale. Which contestant will triumph and go head-to-head with chef Bobby Flay?
Ree Drummond makes divine 16-minute chicken dinners in a race against time. She starts with chicken fajita pasta, followed by honey plum soy stir fry.
Ree makes recipes for two. For sharing, there's a juicy Cajun T-bone steak with lemon pepper shoestring fries, and dulce de leche lava cakes.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.
Molly Yeh's makes an Italian feast for the family. It includes smashed meatball burgers, an antipasto salad, crispy parmesan friend onion, and spumoni cake jars.
Molly Yeh celebrates her wedding anniversary with an epic dinner! It includes a juicy T-bone steak, scalloped potatoes, and a marzipan moose mousse cake.
Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.
Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.
The kid chefs are challenged to use an 'everything donut' they find in their baskets with pickled pork. Next is cooking venison, which is a new experience for some.
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create assigned Neapolitan desserts featuring chocolate, strawberry and vanilla.
Trisha Yearwood hosts a music-themed tailgate party. She shares fan-favourite recipes and stories from her time on the road with her husband Garth Brooks.
Trisha makes her favourite party dishes for her songwriters and collaborators. On the menu are herby butter bean dip and chicken parm sliders.
Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.
Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.
Chefs must transform iconic breakfast items into a delicious dinner and use a featured ingredient they select while blindfolded.
Four culinary whiz kids compete in this special edition, creating their best lunches with a limited allowance.
Four chefs from Guy's winning season of Food Network Star reunite 10 years later. First, the alums must make a dish using a special list of ingredients.
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Jenny's culinary adventure has brought her to northwest Morocco where she explores Chefchauen, a city nestled in the heart of the Rif Mountains.
Valerie Bertinelli and Duff Goldman challenge the remaining 10 junior bakers to create desserts that look like sandwiches. Order up!
Trisha makes fairground favourites for a backyard party. Her menu includes mini corn dogs, soft pizza pretzels and cotton candy lemonade slushies.
Trisha celebrates her single by making dishes that remind her of other career highlights. Recipes include herbed cheese, cucumber and radish tea sandwiches.
Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.
Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.
Three pairs of twins team up to show that two heads are better than one when it comes to winning up to $20,000. First up, a birthday cake for dinner challenge.
Four chefs are surprised to discover pork buns and Mexican street corn in their first basket. And, delicious cakes and an unusual sauce await the final round.
Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.
Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.
Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.
Giada prepares a kid-friendly menu for an after-school lunch. She makes a chicken parmesan sandwich, creamy cucumber salad and chocolate peanut butter sundaes.
Giada shows how to make four pasta dishes that can be done in 15 minutes. They include penne with corn and spicy sausage, and orecchiette with broccoli.
The eight young bakers must work in teams of two. Valerie Bertinelli and Duff Goldman challenge the teams to build and decorate colourful, tasty cream puffs!
Molly Yeh makes some easy Midwest staples. She prepares carrot cake baked oatmeal, pea and bacon salad with French dressing, and rocky road fudge for dessert.
Molly starts the Yeh-Hagen Family Games with a delicious bang! She makes tacos, Mexican street corn-loaded tots, and coconut mango pops for dessert.
Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.
Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.
Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.
Jesse Palmer cools off with refreshing ice cream sandwiches in bright summer designs! Then, the bakers to turn a classic treat into a high-end frozen dessert.
The young chefs make chicken nuggets and attempt to cook the bay scallops to perfection. In the dessert round there's a fun time with Mesozoic candies.
Three pairs of twins team up to show that two heads are better than one when it comes to winning up to $20,000. First up, a birthday cake for dinner challenge.
Four chefs are surprised to discover pork buns and Mexican street corn in their first basket. And, delicious cakes and an unusual sauce await the final round.
Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.
Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
The eight young bakers must work in teams of two. Valerie Bertinelli and Duff Goldman challenge the teams to build and decorate colourful, tasty cream puffs!
Molly Yeh makes some easy Midwest staples. She prepares carrot cake baked oatmeal, pea and bacon salad with French dressing, and rocky road fudge for dessert.
Molly starts the Yeh-Hagen Family Games with a delicious bang! She makes tacos, Mexican street corn-loaded tots, and coconut mango pops for dessert.
Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.
Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.
The young chefs make chicken nuggets and attempt to cook the bay scallops to perfection. In the dessert round there's a fun time with Mesozoic candies.
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Valerie Bertinelli and Duff Goldman challenge the remaining 10 junior bakers to create desserts that look like sandwiches. Order up!
Trisha makes fairground favourites for a backyard party. Her menu includes mini corn dogs, soft pizza pretzels and cotton candy lemonade slushies.
Trisha celebrates her single by making dishes that remind her of other career highlights. Recipes include herbed cheese, cucumber and radish tea sandwiches.
Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.
Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.
Four chefs compete in a cheesy showdown. First, the chefs are asked to make an ooey-gooey, cheese-filled dish with big limitations.
Four firefighters duke it out in the market. The chefs must make a big dinner with a small catch, and the last two chefs go head-to-head with a spicy dish.
Chefs from around the world are spicing things up in Flavortown. First, the chefs must make a dish bringing some big hometown heat with a small twist.
