Chef Scott Conant and TV host Katie Brown bring in two masters of Italian pasta-making to see if Bobby Flay's skills can stand up to the test.

Actor Ben Rappaport teams up with Amanda Freitag for a behind-the-scenes special. It gets personal when two people who know Bobby very well try to beat their boss!

Four funny actresses must create a dish using mushrooms and frozen TV dinners in the appetizer basket. Later, they deal with minute steak and tiramisu.

Andrew Zimmern explores hotspots and diverse culinary treasures in Hollywood. He digs into steak and martinis, Persian ice cream, Thai steam fish and Armenian flatbread!

Andrew Zimmern dives into the cuisine of Santa Monica, California. He enjoys an array of food, including spicy seafood soup, Chinese chicken salad and Tsukemen.

Ree is making four easy recipes. She makes use of her multicooker to shorten the cooking times like her roasted vegetable soup from the freezer and her Irish oats.

Ree makes the perfect appetizers to enjoy alongside some cocktails. She prepares Bloody Mary shrimp cocktails, steak and brie bites and buffalo devilled eggs.

Molly Yeh makes cosy dishes for her skating trio. On the menu are fried beef tacos, cheesy parmesan broccoli, and coffee cookie butter cones for dessert.

It's Molly Yeh's turn to host Brunch Club with her friends. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes.

Bobby Flay brings out a special guest, activist Beth Stern, along with Katie Lee, for an all-vegetarian battle with vegetarian chefs Cara Nance and Destiny Aponte.

Alex Guarnaschelli gets an assist from Malin Akerman. Andrew Bent and Alejandro Barrientos try to steal a win while Malin runs interference in the kitchen.

Actress and mum, Tia Mowry, loves cooking tasty homecooked meals for her family and friends to enjoy. Now, she's sharing her quick, healthy and easy recipes.

Actress and mum, Tia Mowry, loves cooking tasty homecooked meals for her family and friends to enjoy. Now, she's sharing her quick, healthy and easy recipes.

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.

In celebration of spring, host Brad Smith challenges the teams to create big, beautiful egg-inspired cakes. Which team will they wow the judges?

This trip, Guy visits spots with family ties. In Pleasantville, N.J., a wife continues her husband's legacy with his down-home chicken and waffles, and tasty ribs.

Guy samples food piled high on bread and buns. In Washington D.C., a family-run sandwich shop serves up a corned beef hoagie and porchetta.

Andrew samples foods that have sustained soldiers and civilians since the Civil War. Dishes include barbecued raccoon, squirrel stew and tooth-cracking hard tack.

Ree is making four easy recipes. She makes use of her multicooker to shorten the cooking times like her roasted vegetable soup from the freezer and her Irish oats.

Ree makes the perfect appetizers to enjoy alongside some cocktails. She prepares Bloody Mary shrimp cocktails, steak and brie bites and buffalo devilled eggs.

Four talented chefs are challenged to make creative taco dishes. A frantic first round leads to some missteps in the kitchen, which could prove costly.

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.

The seven young bakers are challenged to make giant doughnut cakes and are assigned flavours like strawberry and maple. Who will impress the judges?

The judges are shocked when one of the competing chefs takes an unusual approach with the fish from the entrée basket. Which chef will be crowned winner?

Giada De Laurentiis visits a school for a career day presentation. She creates a child-friendly menu that includes almond butter muffins, and fruit roll-ups.

Giada De Laurentiis creates a colourful meal with grilled seafood pasta fra diavolo, chili-rubbed pork chops and grilled peach tarte tatin.

Athletes Rich Aurilia, Jennifer Lacy, Marcel Reece and Takeo Spikes team up with chefs Lorena Garcia, Robert Irvine, Brian Malarkey and Marc Murphy.

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.

Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.

Molly hosts a Mexican-themed brunch club. She makes mouth-watering churro pancakes with sweet milk glaze and a delicious charred tomatillo salad.

Molly prepares for a garden-themed party for her daughter's first birthday. She makes a tomato tart and a rainbow cake with marzipan vegetables.

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.

The judges are shocked when one of the competing chefs takes an unusual approach with the fish from the entrée basket. Which chef will be crowned winner?

Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.

Three home cooks are given 30 minutes to create a Southern inspired chicken dish. Who will impress the judges and win a brand-new outdoor kitchen?

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.

This trip, Guy visits spots with family ties. In Pleasantville, N.J., a wife continues her husband's legacy with his down-home chicken and waffles, and tasty ribs.

Guy samples food piled high on bread and buns. In Washington D.C., a family-run sandwich shop serves up a corned beef hoagie and porchetta.

Athletes Rich Aurilia, Jennifer Lacy, Marcel Reece and Takeo Spikes team up with chefs Lorena Garcia, Robert Irvine, Brian Malarkey and Marc Murphy.

The seven young bakers are challenged to make giant doughnut cakes and are assigned flavours like strawberry and maple. Who will impress the judges?

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.

Andrew samples foods that have sustained soldiers and civilians since the Civil War. Dishes include barbecued raccoon, squirrel stew and tooth-cracking hard tack.

The chefs are given a cut of heritage-breed pork and some canned meat in the first round. And in round three, the chefs are provided with another unusual item.

A canned product leaves one chef in an unusual predicament. And, the competitors must create dishes featuring octopus and molluscs.

A group of junior chefs must use a classic cornmeal dish in the appetiser round. In round two, the kids must combine a marshmallow treat with barbecue sauce.