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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 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.
Three father-kid teams go head-to-head in Guy's games. To start, they must use an oversized 'Greatest Dad' mug to shop for their dad's favourite fried dish.
Money is no object for the four competing chefs in Flavortown! Guy Fieri demands the chefs spend over $60 to make their signature high-end dinner.
Four professional pizza makers compete to take home the dough! First, Guy Fieri challenges the chefs to shop for their ingredients using only a mini pizza box.
Two Italian food experts go head-to-head for an opportunity to face off against Bobby Flay. Can they impress judges Christian Petroni and Carla Hall?
Ted Allen and Jeannie Mai recruit two authentic Italian cuisine experts, chefs Ryan DePersio and Giuseppe Fanelli, to take down Bobby.
Scott Conant teams up with actress Sasha Pieterse to beat Bobby. They recruit talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti.
Anne Burrell and Valerie Bertinelli try to take down Bobby. They recruit Napa Valley's Elizabeth Binder and Washington, D.C.'s Mike Ellis to help them.
Drew Barrymore and chef Michael Voltaggio are on a mission take down Bobby. They enlist chocolate-loving pastry chefs DaVee Harned and Miriam Rieder Taylor.
The queen of food, Martha Stewart, joins chef Richard Blais to beat Bobby. They draft in talented chefs Katherine Fuchs and Michael Merida.
Actress Jane Krakowski teams up with chef Michael Symon to steal Bobby's spotlight. They bring in no-nonsense chefs Attila Bollok and Matthew Spinner.
Actress Teri Hatcher joins chef Josh Capon to take down Bobby. Chef Geoff Lazlo faces off against chef Daniel Wright to show Bobby who's boss in the kitchen.
Three showdown winners return to compete in the frightful finale. Who will make the ultimate haunted house out of gingerbread and win the $25,000 prize?
David Lee Kitchen aims to prove to Derrick Bivens that he can make a better burger, while Johnny Miele and Bryan Voltaggio settle their rift.
Five teams create mind-blowing Halloween themed displays that capture a terrifying haunted farm. Which team will fail to impress the judges and be sent home?
The four remaining teams create mind-blowing Halloween themed displays with a haunted forest theme. Film producer Adi Shanka joins the judging panel.
The three remaining teams create Halloween displays capturing an epic battle between mummies and werewolves. Which two teams will move onto the final?
It's the final, and the teams create terrifying displays that capture the twisted world of a haunted carnival. Which team will take home the $50,000 grand prize?
The bakers make cakes that have become decayed, using fermented ingredients like sauerkraut. The finalists create masterpieces that rot before the judges' eyes!
For a vampire party in the cellar, Carla Hall asks the remaining bakers to team up and create desserts for a buffet to satisfy the bloodsuckers' appetites.
Joe Sasto challenges the teams to a speed challenge before the competitors join Los Angeles' best food trucks for a night-time rally in Venice Beach.
Eddie Jackson surprises theatre teacher and home cook Derek with a once-in-a-lifetime opportunity to go up against famous chef and restaurateur Antonia Lofaso.
Award-winning actress Patricia Heaton opens the doors to her home. She serves up incredible, party-friendly foods for her co-stars, friends and family.
Award-winning actress Patricia Heaton opens the doors to her home. She serves up incredible, party-friendly foods for her co-stars, friends and family.
Bobby Flay and his daughter, Sophie, share their favourite burgers and gelato in New York City. They start on the Upper East Side and visit his choice, J.G. Melon.
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.
The bakers make cakes that have become decayed, using fermented ingredients like sauerkraut. The finalists create masterpieces that rot before the judges' eyes!
For a vampire party in the cellar, Carla Hall asks the remaining bakers to team up and create desserts for a buffet to satisfy the bloodsuckers' appetites.
David Lee Kitchen aims to prove to Derrick Bivens that he can make a better burger, while Johnny Miele and Bryan Voltaggio settle their rift.
Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.
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.
Michael gets down on a pastrami beef rib at his own restaurant in Cleveland, has a delish pork sandwich in Pittsburgh and indulges in a burger in Buffalo.
Michael designs his own burger in Rhode Island, tries the best pork belly buns in Columbus, Ohio, and gets a northern take on southern barbecue in Buffalo.
In NY, Michael digs into a decadent reinvention of lasagna with pork, brisket, bacon and mac and cheese. He also tries riders' burgers in Pittsburgh.
Michael heads to Cleveland to sample confit chicken wings in chipotle-maple glaze. In Indianapolis, he tries smoked and deep-fried pork ribs, juicy and crispy.
In Sagaponack, NY, Michael samples smoked pork ribs mopped with a citrus barbecue sauce. In Columbus, OH, he tries a burger topped with smoky kielbasa.
Michael heads to Rhode Island for a traditional hot wiener in a chilli topped crepe. A smokehouse in Columbus, Ohio, serves their back ribs on a bed of flaming hay.
Michael heads to Plainview, NY, to try a chocolate bacon burger. A restaurant in Columbus, Ohio serves soy-marinated pineapple steak on kimchi fried rice.
Michael visits Cleveland, where a lamb burger with kalamata olive salt is a taste of his Greek heritage. An Indianapolis spot innovates boar ribs and pigs-in-a-blanket.
Michael Symon devours a pork belly hoagie in Baton Rouge with guest Duff Goldman! He tries a big fat Greek burger in St. Louis and pit-roasted meats in Austin.
Michael Symon visits Scott Conant's favourite burger and brew bar in New Orleans. And, he dives into a lively artisanal sausage joint in Austin, TX.
Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.
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 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.
Tyler tests eight teams eager to win their own food truck. Challenges involve selling a $20 signature dish in LA and a newly created one in San Fran.
Tyler Florence sends the remaining teams to Portland, OR. They have to go the first day without restocking and on day two, geoduck must be on the menu.
Guy Fieri cruises Maui, Hawaii, with his buddy chef Reno Henriques for regional favourites such as moco and kalbi ribs, food truck fare and St. Louis-style barbecue.
Guy Fieri tucks into big international flavours. He visits a Filipino joint in LA, samples Ethiopian cuisine and enjoys Indian classics in Minneapolis.
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.
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.
Ree prepares the perfect packed-lunches. She makes a peanut and beef noodle salad, kale pasta salad and chicken wings in barbecue sauce with creamy potato salad.
Ree has a busy day planned, so she prepares dinner ahead of time. She makes a warming shepherd's pie with roasted carrots and a raspberry cream pie for dessert.
The three remaining teams compete to create Halloween-themed displays that capture the horror from robbing a grave. But which two teams will go on the final battle?
The bakers make cakes that have become decayed, using fermented ingredients like sauerkraut. The finalists create masterpieces that rot before the judges' eyes!
For a vampire party in the cellar, Carla Hall asks the remaining bakers to team up and create desserts for a buffet to satisfy the bloodsuckers' appetites.
Robert Irvine visits Nampa, Idaho, to rescue Island Kine Grinds from bankruptcy. Co-owner Renus' health problems have left his wife Ludi completely overwhelmed.
Nancy and her daughter take a hike and pack a picnic with the grandkids. Nancy's making brisket sandwiches, creamy coleslaw, devilled eggs and walnut ice cream.
Nancy invites a new friend to farm. Together they make salt and pepper biscuits with a tasty bacon butter. Plus, grilled shrimp and crawfish pie are on the menu.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
The final four bakers take on a haunted house cake battle for the title of Halloween Baking Champion and the $25,000 grand prize.
Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete with the best. Scott enjoys showing off his skills to the Titans.
Guy Fieri invites three former Major League Baseball players to team up with GGG all-star judges in the hopes of hitting a culinary home run.
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.
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.
Ree prepares the perfect packed-lunches. She makes a peanut and beef noodle salad, kale pasta salad and chicken wings in barbecue sauce with creamy potato salad.
Ree has a busy day planned, so she prepares dinner ahead of time. She makes a warming shepherd's pie with roasted carrots and a raspberry cream pie for dessert.
The three remaining teams compete to create Halloween-themed displays that capture the horror from robbing a grave. But which two teams will go on the final battle?
Robert Irvine visits Nampa, Idaho, to rescue Island Kine Grinds from bankruptcy. Co-owner Renus' health problems have left his wife Ludi completely overwhelmed.
Nancy and her daughter take a hike and pack a picnic with the grandkids. Nancy's making brisket sandwiches, creamy coleslaw, devilled eggs and walnut ice cream.
Nancy invites a new friend to farm. Together they make salt and pepper biscuits with a tasty bacon butter. Plus, grilled shrimp and crawfish pie are on the menu.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
The final four bakers take on a haunted house cake battle for the title of Halloween Baking Champion and the $25,000 grand prize.
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.
Tyler tests eight teams eager to win their own food truck. Challenges involve selling a $20 signature dish in LA and a newly created one in San Fran.
Tyler Florence sends the remaining teams to Portland, OR. They have to go the first day without restocking and on day two, geoduck must be on the menu.
Guy Fieri cruises Maui, Hawaii, with his buddy chef Reno Henriques for regional favourites such as moco and kalbi ribs, food truck fare and St. Louis-style barbecue.
Guy Fieri tucks into big international flavours. He visits a Filipino joint in LA, samples Ethiopian cuisine and enjoys Indian classics in Minneapolis.
Ching checks out Tskiji fish market, the biggest fish market in the world. She then heads to a popular sushi joint to get a sushi masterclass.
Ching discovers a Sichuan restaurant that's mad about spice, packing fiery heat and big flavours.
Jenny's culinary adventure brings her to Marrakech, a city that encapsulates the culture and varied cuisine of Morocco.
Jenny's culinary adventure continues in Ait Ouzzine, a small town beneath the Atlas Mountains on the edge of the Sahara Desert.
Jenny's culinary adventure has brought her to northwest Morocco where she explores Chefchauen, a city nestled in the heart of the Rif Mountains.
Chef Jenny explores the local cuisine of a little village in High Atlas, the highest mountain range in North Africa.
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 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 Pocatello, ID, the six remaining teams purge all meat and potatoes from their dishes. But, on day two they must dig up potatoes for their new menus.
The five remaining teams meet Tyler at Mount Rushmore for their next challenge. They must butcher a side of bison and use it in all their dishes.
Guy Fieri samples gumbo in LA, a Minneapolis deli serving meatless meats and a Hawaiian noodle spot dishing out ramen and Vietnamese crepes.
Guy Fieri samples pub food in Minneapolis, Miami and LA, from wild boar gnocchi to a lamb belly BLT. And, he meets Harry Wayne Casey from KC and The Sunshine Band!
Eight superstar chefs face off in an epic five-part competition in Flavortown as Guy Fieri throws down his toughest challenges yet.
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.
Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.
Ree fixes up a hearty lunch for the hardworking crew. She makes chunky beef chilli, unbelievably cheesy quesadillas and individual caramel cakes for dessert.
For the final battle, the teams create terrifying displays of an undead dinner party. Elvira, Mistress of the Dark, serves as the special guest judge.
Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete with the best. Scott enjoys showing off his skills to the Titans.
Guy Fieri invites three former Major League Baseball players to team up with GGG all-star judges in the hopes of hitting a culinary home run.
Robert heads to Michigan to resurrect the Sunnyside Café, a little breakfast joint with big problems. Owner Jeanette is a micromanager who refuses to make changes.
Nancy whips up a quick but mouth-watering lunch for her friends. She's making a spicy tomato and Cheddar soup and easy crispy lemon and garlic kale chips.
After searching the attic for treasures, Nancy and her granddaughters enjoy a meal of homemade orange marmalade and hand-rolled whole grain crackers.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
The seven bakers create creepy, bite-sized monster treats. Then, zombies attack as the bakers must whip up a dessert to impress the judges.
The final two teams each steal a dish from the other's menu to sell at a food festival. Then, Tyler surprises them with a challenge to win the grand prize of $50,000!
It's Noodle-palooza! Eddie Jackson hosts an epic battle between home cook, Drew, and celebrity chef, Amanda Freitag.
Eight superstar chefs face off in an epic five-part competition in Flavortown as Guy Fieri throws down his toughest challenges yet.
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.
Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.
Ree fixes up a hearty lunch for the hardworking crew. She makes chunky beef chilli, unbelievably cheesy quesadillas and individual caramel cakes for dessert.
For the final battle, the teams create terrifying displays of an undead dinner party. Elvira, Mistress of the Dark, serves as the special guest judge.
Robert heads to Michigan to resurrect the Sunnyside Café, a little breakfast joint with big problems. Owner Jeanette is a micromanager who refuses to make changes.
Nancy whips up a quick but mouth-watering lunch for her friends. She's making a spicy tomato and Cheddar soup and easy crispy lemon and garlic kale chips.
After searching the attic for treasures, Nancy and her granddaughters enjoy a meal of homemade orange marmalade and hand-rolled whole grain crackers.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
The seven bakers create creepy, bite-sized monster treats. Then, zombies attack as the bakers must whip up a dessert to 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.
In Pocatello, ID, the six remaining teams purge all meat and potatoes from their dishes. But, on day two they must dig up potatoes for their new menus.
The five remaining teams meet Tyler at Mount Rushmore for their next challenge. They must butcher a side of bison and use it in all their dishes.
Guy Fieri samples gumbo in LA, a Minneapolis deli serving meatless meats and a Hawaiian noodle spot dishing out ramen and Vietnamese crepes.
Guy Fieri samples pub food in Minneapolis, Miami and LA, from wild boar gnocchi to a lamb belly BLT. And, he meets Harry Wayne Casey from KC and The Sunshine Band!
Jenny's culinary adventures have brought her to the West coast of Morocco and the picturesque harbour town of Essaouira.
Jenny's culinary adventure around Morocco has bought her to the fertile lands of North Morocco and the ancient city of Fes.
Jenny heads to the small city of Ouarzazate in central Morocco, where an epic landscape attracts movie-makers from all over the world.
Jenny's culinary adventure has brought her to the Atlantic coast of Morocco and the chaotic French colonial metropolis of Casablanca.
Jenny's culinary adventure around Morocco has brought her to a small city called Azrou, the very heart of the Middle Atlas region.
