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Valerie Bertinelli and Duff Goldman challenge the final three bakers to make fruit cakes that look like actual fruit! Who will win the title?
Jenny Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.
In the first round, the chefs find a classic Asian food in an innovative form. Meat and an unusual mayonnaise product test their creativity in round two.
Four chefs get creative with wonton wrappers after finding eclairs in the first basket. A can full of cheesy comfort food and a lean bird are also on the agenda.
Young siblings team up for three rounds of culinary challenges. They uncover a weird pizza in the appetizer basket, and they're tasked with cooking goat chops.
Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.
Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties.
Three talented bakers enter local competitions for a chance to have their work recognized by the best in the business.
Contests in Texas, California and Delaware are serious business for three wacky bakers whose creations have to be seen to be believed.
Kristin Chenoweth challenges the remaining teams of cake artists to create the signature sport that makes their part of the magical kingdom unique.
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.
Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.
At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.
At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special?
Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.
Actress Ali Larter and chef Michael Voltaggio attempt to throw Bobby Flay off his game with an international twist on the usual battle.
Chefs Paolo Calamai and Angelo Competiello, with the help of Kalen Allen and Anne Burrell, show Roberto Flay how Tuscan cuisine is done in the old country.
Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.
Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.
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.
The chefs travel to a Tuscan vineyard where they are challenged to create a three-course menu incorporating truffles and wine pairings.
Chef Carla Hall and dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.
Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.
Four chefs, hand-picked by legendary judge Maneet Chauhan, compete with baskets that include a signature Nashville flavouring and an Indian dessert.
Four sugar-savvy chefs are the first to set foot in the kitchen for a festive competition! Their confidence may take a hit when they find a startling surprise.
Kristin Chenoweth challenges the remaining teams of cake artists to create the signature sport that makes their part of the magical kingdom unique.
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.
Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.
Bobby Flay and his daughter Sophie ride their bikes to her favourite place for fried chicken, Sweet Chick. And, Bobby gets nostalgic at Blue Ribbon.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Valerie Bertinelli and Duff Goldman challenge the final three bakers to make fruit cakes that look like actual fruit! Who will win the title?
Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.
In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.
In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.
Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.
Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.
Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.
Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.
Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.
Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.
Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.
Bobby Flay and his daughter Sophie ride their bikes to her favourite place for fried chicken, Sweet Chick. And, Bobby gets nostalgic at Blue Ribbon.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Hosts and judges Valerie Bertinelli and Duff Goldman ask the 12 young bakers to create colourful and delicious brushstroke mini cheesecakes.
Jenny Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.
A new group of ambitious junior chefs must win over a panel of judges. First, an odd egg and a unique version of chicken and waffles are found in the basket.
The junior chefs find expensive seafood in the first basket and struggle to make the most it. Plus, figs and peaches must make it to the dessert plates.
A group of ambitious junior chefs are ready to prove their culinary expertise to the judges. They have to make pheasant dishes before working with gummy brains.
Ree is on the ranch cooking up creative new pizzas. She shakes things up with a butternut squash crust pizza and thinks sweet with a brownie pizza.
Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.
Ree takes it easy with a range of simple dishes, starting with creamy lemon chicken and sweet potato and mushroom carbonara.
Ree turns up the heat with some spicy eats. She transforms jalapeno pimento cheese dip into a fiery grilled cheese and makes hot and cheesy baked meatballs.
Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.
Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.
Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.
Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.
Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.
Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.
The competing chefs build cohesive menus as they battle for immunity and the secret advantage in the second challenge.
Restaurateur Einat Admony judges a tense face-off between two of the strongest chefs, and either Bryan or Michael can only save one.
Bryan and Michael Voltaggio enter into their final battle to see which chef from their teams gets the chance to compete in the finale.
A picnic-themed competition starts with a large, juicy fruit in a fun form. A sweet salad and a savoury surprise show up in the second round.
Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl The Cuban Ruiz's funniest GGG moments.
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!
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.
Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, including sweet rose semlor buns, savoury Swedish meatballs, and a big green salad.
For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.
Valerie Bertinelli and Duff Goldman bring the fun of a spelling bee into the kitchen! The bakers make spelling bee word tarts with assigned words on top.
A picnic-themed competition starts with a large, juicy fruit in a fun form. A sweet salad and a savoury surprise show up in the second round.
Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl The Cuban Ruiz's funniest GGG moments.
Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Hosts and judges Valerie Bertinelli and Duff Goldman ask the 12 young bakers to create colourful and delicious brushstroke mini cheesecakes.
Robert Irvine helps a beloved restaurant on the brink of closing its doors in Ferguson, Missouri. The owners have run out of money and options!
The owner of a Cajun seafood restaurant is too friendly with her employees. Can Robert Irvine help her to command respect and become a real boss?
Robert Irvine heads to Louisiana to help a restaurant struggling to stay afloat after consecutive years of losing more than $100,000. Can Robert reverse the trend?
Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.
After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
The 11 young bakers must create garden cakes decorated with actual fruits, herbs and other natural ingredients - no glitter, sprinkles or fondant allowed.
Jenny Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.
The competing chefs make cheese-centric desserts. Grilled cheese is a comforting sight in the first basket but bringing out its sweet side won't be easy.
Fine-dining chef Ryan Lory and Italian chef Jackie Rothong are back for another shot at Bobby. Chefs Josh Capon and Katie Lee are the guest judges.
Award-winning chefs, Dieter Samijn and Patrick Schaeffer, compete to take on Bobby. News anchor Don Lemon and Alex Guarnaschelli decide who goes through to round two.
Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.
Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.
Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.
Guy Fieri brings back his DDD Dish Wheel and GGG Game Wheel plus a Small Wheel to give the Super Team duos a real run for their money.
Molly Yeh makes a special brunch for the family to celebrate her anniversary. The menu features shakshuka with feta and Brussels sprouts and bacon hash.
Molly honours her early days on the farm with her most memorable suppers. Dishes include chicken hot pot, sweet cookie 'salad' and sausage and broccolini pizza pockets.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
A picnic-themed competition starts with a large, juicy fruit in a fun form. A sweet salad and a savoury surprise show up in the second round.
Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl The Cuban Ruiz's funniest GGG moments.
The bakers must make a cake for the cast of the new Broadway musical A Christmas Story. Who will catch the eye of guest judge Peter Billingsley?
Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.
Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.
Eddie Jackson and Anne Burrell hope to trip up Bobby Flay with some stellar competition. Things come down to the wire between chefs Nokee Bucayu and Jay Reifel.
Sunny Anderson and Christian Petroni try to snow in Bobby by bringing in Minnesota-native chefs Karyn Tomlinson and Erick Harcey to beat him.
Jet Tila and Sutton Foster create a new musical for Bobby Flay, while pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.
Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake to try to get Bobby Flay to fumble.
The chefs meet a butcher whose family business is over three centuries old! Plus, they create a menu based around the Bistecca alla Fiorentina.
In the first round, the chefs make appetisers using pizza bites and caviar. The dessert round features a sugary cereal and a gelatinous stumper.
Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.
Guy Fieri brings back his DDD Dish Wheel and GGG Game Wheel plus a Small Wheel to give the Super Team duos a real run for their money.
Molly Yeh makes a special brunch for the family to celebrate her anniversary. The menu features shakshuka with feta and Brussels sprouts and bacon hash.
Molly honours her early days on the farm with her most memorable suppers. Dishes include chicken hot pot, sweet cookie 'salad' and sausage and broccolini pizza pockets.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
The bakers must make a cake for the cast of the new Broadway musical A Christmas Story. Who will catch the eye of guest judge Peter Billingsley?
Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.
Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.
Eddie Jackson and Anne Burrell hope to trip up Bobby Flay with some stellar competition. Things come down to the wire between chefs Nokee Bucayu and Jay Reifel.
Sunny Anderson and Christian Petroni try to snow in Bobby by bringing in Minnesota-native chefs Karyn Tomlinson and Erick Harcey to beat him.
In the first round, the chefs make appetisers using pizza bites and caviar. The dessert round features a sugary cereal and a gelatinous stumper.
The 11 young bakers must create garden cakes decorated with actual fruits, herbs and other natural ingredients - no glitter, sprinkles or fondant allowed.
The competing chefs make cheese-centric desserts. Grilled cheese is a comforting sight in the first basket but bringing out its sweet side won't be easy.
Fine-dining chef Ryan Lory and Italian chef Jackie Rothong are back for another shot at Bobby. Chefs Josh Capon and Katie Lee are the guest judges.
Award-winning chefs, Dieter Samijn and Patrick Schaeffer, compete to take on Bobby. News anchor Don Lemon and Alex Guarnaschelli decide who goes through to round two.
Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.
Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.
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.
Marcela celebrates Spring by making a savoury roasted rack of lamb. Plus, the gang shares natural techniques for decorating Easter eggs and make food-inspired bouquets.
The gang perfects poultry for Spring, and John Seymour visits. Recipes include roasted chicken with croutons, honey garlic chicken thighs and a classic mint julep.
