The gang celebrates award-winning comfort foods, and chefs Zac Young and Anne Burrell stop by to make a layered banana pudding and 5-star nachos.
Giada De Laurentiis creates fiery recipes from around the globe. Dishes include: Vietnamese Red Snapper, Vegetable Paella, and Moroccan Chocolate Mousse.
Host Molly Yeh tasks the remaining bakers with using a few of her farm favourites to make delightful breakfast treats that wake up the judges' palates.
Comedian Jaboukie Young-White and chef Anne Burrell are determined to take down Bobby. They recruit Italian expert chefs Nicole Karr and David Benstock.
Giada De Laurentiis and Marcus Samuelsson hope two global chefs can defeat Bobby. In round one, the chefs are given 20 minutes to make a dish with rambutan.
Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.
Guy is after burgers and Italian this trip. He grabs craft brew and food pairings in Arkansas, and homemade lasagne and sandwiches in California.
Guy Fieri invites his favourite burger chefs to compete in Flavortown. There's an entertaining shopping challenge and a Flavortown version of musical chairs.
Four returning teen winners compete for $25,000 and the title of Grand Champion! They work with pasta, jarred seafood, candy, and a vegetable.
Ree hosts cooks for her friends. She makes two easy dishes perfect for effortless entertaining - hearty vegetarian lasagne and butternut squash and kale salad.
Ree loves cooking for two. She enjoys spatchcock chicken with her daughter. Then, she makes lasagne to freeze and Ree and Ladd enjoy frontier-style steak and chips.
Dessert Wars is the largest desserts festival in America, and the nation's top cake decorators descend on Tampa, Florida, to determine who is the best!
The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.
The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.
A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Molly Yeh challenges 12 bakers to make fruit tarts that showcase their distinct personalities. Then, the bakers must create a floral bonanza cake.
Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.
Ree and Ladd enjoy a night in together with some delicious dishes. She makes surf and turf skewers, romaine wedge salad with a tasty ranch dressing.
Giada hosts a traditional Thanksgiving. The meal features all the fixings like Turkey Breast, Bacon Bourbon Brussels Sprout Skewers and Smashed Root Vegetables.
Giada De Laurentiis is a guest at a Hollywood event for a new early morning comedy show. Giada prepares breakfast-style food to take to the event.
Guy Fieri invites his favourite burger chefs to compete in Flavortown. There's an entertaining shopping challenge and a Flavortown version of musical chairs.
Four returning teen winners compete for $25,000 and the title of Grand Champion! They work with pasta, jarred seafood, candy, and a vegetable.
Ree hosts cooks for her friends. She makes two easy dishes perfect for effortless entertaining - hearty vegetarian lasagne and butternut squash and kale salad.
Ree loves cooking for two. She enjoys spatchcock chicken with her daughter. Then, she makes lasagne to freeze and Ree and Ladd enjoy frontier-style steak and chips.
Dessert Wars is the largest desserts festival in America, and the nation's top cake decorators descend on Tampa, Florida, to determine who is the best!
A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Molly Yeh challenges 12 bakers to make fruit tarts that showcase their distinct personalities. Then, the bakers must create a floral bonanza cake.
The gang celebrates award-winning comfort foods, and chefs Zac Young and Anne Burrell stop by to make a layered banana pudding and 5-star nachos.
Host Molly Yeh tasks the remaining bakers with using a few of her farm favourites to make delightful breakfast treats that wake up the judges' palates.
Comedian Jaboukie Young-White and chef Anne Burrell are determined to take down Bobby. They recruit Italian expert chefs Nicole Karr and David Benstock.
Giada De Laurentiis and Marcus Samuelsson hope two global chefs can defeat Bobby. In round one, the chefs are given 20 minutes to make a dish with rambutan.
Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.
Guy is after burgers and Italian this trip. He grabs craft brew and food pairings in Arkansas, and homemade lasagne and sandwiches in California.
Robert visits Turnpike's Rest Stop in Spring Hill, Florida. He quickly realises a communication breakdown and oversized subs are behind this failing business.
Robert comes to the rescue of Deraney's Two City Tavern in Barnesville, Georgia. Can the owner make amends to his staff and the local community?
Robert tries to save Grille No. 13 in Waldorf, Maryland. The owner is $350,000 in debt and has no time to spend with her infant daughter.
The gang celebrates old favourites, including a loaded pancake with lemon maple glaze. Comedian Michelle Collins learns how to make Hungarian-style stuffed cabbage.
Giada prepares a Mother's Day lunch. The menu includes Strawberry Tomato Jam Crostini, Prosciutto and Cucumber Crostini and Fusilli with Sundried Tomato Vinaigrette.
The judges surprise the competitors by giving an eliminated baker a second chance. Host Molly Yeh challenges the bakers to make desserts featuring candy.
Valerie Bertinelli and Amanda Freitag call on two New York chefs to take down Bobby. First, the chefs are challenged to cook with a strong-smelling cheese.
Actor Reid Scott and chef Sunny Anderson team up to beat Bobby. In the first round, chefs Ned Baldwin and Sieger Bayer must cook with black trumpet mushrooms.
Guy Fieri is digging into all kinds of meaty creations. In Santa Rosa, he visits a Vietnamese joint that makes phenomenal pho with barbeque pork.
Guy Fieri is diving into meaty, savoury goodness. First up on the menu is a pimento cheese burger, followed by kimchi fried rice and prime-time pork ramen.
Guy Fieri invites military veterans with culinary skills to Flavortown. The teams take on an obstacle course whilst shopping for their American comfort classic.
The chefs are shocked to discover bizarre foods in all the baskets. In the first round, a strange bird part and a stinky young fruit are two of the surprises.
Ree prepares a lunch for the hardworking cowboys. She makes chicken-fried steak sliders, buttermilk biscuits and gravy. Plus, dessert is cherry pie cookie bars.
Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.
It's the last chance of the season for Anamaria, Monty, Maythe, Lili and RaChelle to reach their goal of being the best in the baking business.
Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.
Ree and Ladd enjoy a night in together with some delicious dishes. She makes surf and turf skewers, romaine wedge salad with a tasty ranch dressing.
Giada hosts a traditional Thanksgiving. The meal features all the fixings like Turkey Breast, Bacon Bourbon Brussels Sprout Skewers and Smashed Root Vegetables.
Giada De Laurentiis is a guest at a Hollywood event for a new early morning comedy show. Giada prepares breakfast-style food to take to the event.
A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Host Molly Yeh issues challenges inspired by Mardi Gras. The bakers put their spin on the classic king cake and then make a Mardi Gras parade float.
Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.
The eight bakers work in teams to create springtime mini pies perfect for an outdoor gathering. And, they make desserts using three items from a picnic basket.
Guy Fieri invites military veterans with culinary skills to Flavortown. The teams take on an obstacle course whilst shopping for their American comfort classic.
The chefs are shocked to discover bizarre foods in all the baskets. In the first round, a strange bird part and a stinky young fruit are two of the surprises.
Ree prepares a lunch for the hardworking cowboys. She makes chicken-fried steak sliders, buttermilk biscuits and gravy. Plus, dessert is cherry pie cookie bars.
Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.
It's the last chance of the season for Anamaria, Monty, Maythe, Lili and RaChelle to reach their goal of being the best in the baking business.
A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Host Molly Yeh issues challenges inspired by Mardi Gras. The bakers put their spin on the classic king cake and then make a Mardi Gras parade float.
The gang celebrates old favourites, including a loaded pancake with lemon maple glaze. Comedian Michelle Collins learns how to make Hungarian-style stuffed cabbage.
The judges surprise the competitors by giving an eliminated baker a second chance. Host Molly Yeh challenges the bakers to make desserts featuring candy.
Valerie Bertinelli and Amanda Freitag call on two New York chefs to take down Bobby. First, the chefs are challenged to cook with a strong-smelling cheese.
Actor Reid Scott and chef Sunny Anderson team up to beat Bobby. In the first round, chefs Ned Baldwin and Sieger Bayer must cook with black trumpet mushrooms.
Guy Fieri is digging into all kinds of meaty creations. In Santa Rosa, he visits a Vietnamese joint that makes phenomenal pho with barbeque pork.
Guy Fieri is diving into meaty, savoury goodness. First up on the menu is a pimento cheese burger, followed by kimchi fried rice and prime-time pork ramen.
Robert travels to Pennsylvania to rescue Soul Food in the Park. He must completely renovate the rundown building and help the owner overcome his anger issues.
Robert tries to save The Ship Inn in Exton, Pennsylvania. The restaurant's overbearing manager has many fractured relationships and $895,000 of debt.
Robert comes to the aid of On The Bayou in Milwaukee, Wisconsin. He must help the married owners repair their broken relationship and save their livelihood.
The team looks at viewers' favourite flavours and recipes, like easy smothered French onion chicken thighs. And, Katie Lee makes a new pizza crust using chickpeas.
Giada creates a small-bite party menu. Dishes include Mini Antipasto Calzones, Roasted Fingerling Potatoes and Ricotta and Cinnamon Meatballs.
Buddy and Duff compete to prepare dozens of fried donuts for rush hour at an iconic drive-thru. And, they create spellbinding cakes for magicians Penn and Teller.
Chefs Buddy and Duff create chocolate desserts to hide engagement rings for two surprise proposals. For the final cake-off they make science and space-themed cakes!
In Santa Barbara, California, The Try Guys take a stab at fish fillets and attempt to debone seafood specials at Barbareno for guest judge Mike Chen.
In the finale, the bakers must create a tsunami cake featuring lemons and avocados. Plus, they are challenged to build a two-foot-tall Hawaiian-themed dessert showpiece.
The Simpsons are throwing a huge bash to celebrate their success and need a cake. Which of the cake makers will walk out $10,000 richer?
DC Comics is looking for the best cake maker to create a centrepiece for their party. Who will win the $10,000 and take their jaw dropping cake creation to the event?
Someone's cake is getting whisked off to a wedding. Which baker will take home the $10,000 and have their cake present when the couple says, I do?
The eight bakers work in teams to create springtime mini pies perfect for an outdoor gathering. And, they make desserts using three items from a picnic basket.
Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.
Guy is digging into pork and pasta on this trip. In Chicago, he goes to a real-deal Italian spot with righteous ravioli and dynamite deep dish.
Guy dives into sandwiches and Southern eats. In Spokane, a food truck smokes barbecue, and in Ashland, a Mexican joint puts a tasty twist on tamales.
Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.
Guy is after burgers and Italian this trip. He grabs craft brew and food pairings in Arkansas, and homemade lasagne and sandwiches in California.
Former judges Christian Petroni and Leah Cohen return to the kitchen, Laura Vitale and Jet Tila judge them and select a chef to face Bobby.
Scott Conant and actress Jane Seymour team up to make Bobby Flay sweat. They recruit a couple of big-name chefs: New York City's Nate Appleman and Italy's Silvia Barban.
Actress Emilie de Ravin and Katie Lee aren't joking around as they try to take down Bobby Flay. They recruit chefs Jamie Lynch and Shorne Benjamin.
Amanda Freitag and Laura Vitale arrive prepare to teach Bobby a lesson in defeat! They bring in chefs Asif Syed and Jordan Frosolone.
A 23-year-old head chef needs Cliff's help to improve her attitude. And, Cliff mentors a restaurant owner who needs to be more assertive.
It's girls against boys in a themed cake elimination challenge. But when Buddy throws a monkey wrench in the competition both teams will bake for their lives.
Actress, and comedian Aisha Tyler and Katie Lee Biegel ply Bobby Flay with cocktails while Jeff Potts and Brittney Williams toast their path to victory.
The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a Kati roll challenge. Chefs Romain Paumier and Avishar Barua roll up to the kitchen.
Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.
The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.
The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.
The eight bakers work in teams to create springtime mini pies perfect for an outdoor gathering. And, they make desserts using three items from a picnic basket.
Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.
A 23-year-old head chef needs Cliff's help to improve her attitude. And, Cliff mentors a restaurant owner who needs to be more assertive.
Nancy Fuller celebrates Mother's Day with three of her daughters. The menu features veal scallopini with mushroom marsala sauce and blueberry cobbler.
Nancy Fuller and her friend Kardea Brown serve up some classics for a ladies' weekend. The menu includes honey-braised leg of lamb and peppery parmesan orzo.
The team looks at viewers' favourite flavours and recipes, like easy smothered French onion chicken thighs. And, Katie Lee makes a new pizza crust using chickpeas.
Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.
The cowboys are in Kansas for the day, so Ree makes the crew a hearty breakfast burrito. Plus, she makes decadent ice cream sandwiches to end the long, hot day.
Ree hosts cooks for her friends. She makes two easy dishes perfect for effortless entertaining - hearty vegetarian lasagne and butternut squash and kale salad.
Ree loves cooking for two. She enjoys spatchcock chicken with her daughter. Then, she makes lasagne to freeze and Ree and Ladd enjoy frontier-style steak and chips.
Ree prepares a lunch for the hardworking cowboys. She makes chicken-fried steak sliders, buttermilk biscuits and gravy. Plus, dessert is cherry pie cookie bars.
Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.
Ree wants to treat her favourite mums with sweet deliveries. She makes strawberry cheesecake brownies, blood orange and rosemary cake, plus, a huge fruit bouquet.
Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.
Ree Drummond is upgrading barbecues with fabulous portable ideas. She creates an eight-layer dip with adult flavours and a refreshing lemon icebox pie.
Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles.
Nancy Fuller celebrates Mother's Day with three of her daughters. The menu features veal scallopini with mushroom marsala sauce and blueberry cobbler.