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The gang kick off summer with a mouth-watering menu. Sunny Anderson cooks a sizzling summer burger, while Bev Weidner makes her grilled salmon tacos.
There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.
The four remaining teams pan for gold to earn their seed money. Tyler Florence challenges the teams to use a classic Alaskan ingredient - crab - to create a special dish.
Ayesha Curry is a busy author and mother who loves to entertain family and friends. She cooks fuss-free and delicious recipes at home suitable for every occasion!
Ayesha Curry is a busy author and mother who loves to entertain family and friends. She cooks fuss-free and delicious recipes at home suitable for every occasion!
Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.
Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.
Chefs must transform iconic breakfast items into a delicious dinner and use a featured ingredient they select while blindfolded.
Four up-and-coming chefs compete before a panel of experts. The chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.
Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.
The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.
Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.
Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.
Giada prepares restaurant-quality food at home. Dishes include Pan Seared Salmon with Summer Succotash, Penne with Pork Ragout and New York Strip Steak.
Giada plans a spa-day filled with pampering and a special garden menu. Dishes include Farro and Kale Salad, Peas and Carrots, plus Almond and Peach Toasts.
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.
It's Purim, and Molly's menu includes short rib gnocchi, red wine slushies, and poppy seed hamantaschen. Plus, there's a breakfast of cheesy spinach matzo brei.
Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip.
Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos, octopus tostadas, and Filipino chicken adobo.
Andrew explores the country classics of Nashville, from hot chicken to chess pie. Other mainstays range from heaven-sent biscuits smothered in gravy to juicy barbecue.
In the first round, contestants must masterfully transform strange fungi and frozen treats, and their faces say it all when tasting unappealing basket ingredients.
Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.
The six bakers have to create tiny desserts using berries. Then, it's an explosion of colour as the bakers take on spring-patterned roll cakes.
Chefs must transform iconic breakfast items into a delicious dinner and use a featured ingredient they select while blindfolded.
Four up-and-coming chefs compete before a panel of experts. The chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.
Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.
The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.
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.
It's Purim, and Molly's menu includes short rib gnocchi, red wine slushies, and poppy seed hamantaschen. Plus, there's a breakfast of cheesy spinach matzo brei.
Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip.
Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos, octopus tostadas, and Filipino chicken adobo.
Andrew explores the country classics of Nashville, from hot chicken to chess pie. Other mainstays range from heaven-sent biscuits smothered in gravy to juicy barbecue.
In the first round, contestants must masterfully transform strange fungi and frozen treats, and their faces say it all when tasting unappealing basket ingredients.
The gang kick off summer with a mouth-watering menu. Sunny Anderson cooks a sizzling summer burger, while Bev Weidner makes her grilled salmon tacos.
The four remaining teams pan for gold to earn their seed money. Tyler Florence challenges the teams to use a classic Alaskan ingredient - crab - to create a special dish.
Ayesha Curry is a busy author and mother who loves to entertain family and friends. She cooks fuss-free and delicious recipes at home suitable for every occasion!
Ayesha Curry is a busy author and mother who loves to entertain family and friends. She cooks fuss-free and delicious recipes at home suitable for every occasion!
Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.
Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.
Host Valerie Bertinelli challenges two teams to make sandwich duos, Sunday suppers and special rice dishes. Which team will impress the judges?
Two families compete, pitting Pakistani-Appalachian fusion against Iowa-inspired comfort food to impress judges Cody and Sam Carrol and Jake Smollett.
A family from California who enjoy a plant-based diet goes against a family that loves hearty, comfort food. The judges choose who takes home $10,000.
The chefs create a picnic with dishes that are easy to prepare and pack. Plus, Katie Lee shares secret ingredients for tasty chocolate chip cookies.
There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.
Host Eric Adjepong welcomes three shellfish experts from Louisiana, Maine and Hawaii to challenge Chef Alex Guarnaschelli in two intense rounds of cooking.
Three skilled chefs from Oklahoma, Georgia and Texas attempt to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.
Three chocolatiers from Tennessee, Florida and California enter the arena to take on chef Alex Guarnaschelli in a competition for dessert domination.
It's a battle of family restaurant owners as Sicilian-American siblings take on Korean-American siblings, making their best tacos, noodles and more.
A loud and proud Italian family from New York competes against a Filipino-American family from Utah. Who can make the best childhood favourites?
Wild, identical twins and a father-in-law who own a Mediterranean restaurant in Virginia Beach take on three southern soul food masters. Who will win?
Valerie Bertinelli challenges two teams to make hometown pork dishes, food for a kids' party and a 20-minute weeknight dinner. Which team will impress?
The six bakers have to create tiny desserts using berries. Then, it's an explosion of colour as the bakers take on spring-patterned roll cakes.
Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.
Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.
Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.
Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.
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.
Pastry chefs Mathew Rice and Thiago Silva fire up the ovens. Ted Allen and master baker Gesine Prado decide who faces Bobby Flay in the kitchen.
Amanda Freitag and comedian Jo Koy invite chefs Ryan Hackney and Nora Haron to bring their kitchen skills and the winning punchline to beat Bobby Flay!
Seasoned farmer Duskie Estes and pasta heir Francesco Buitoni compete to beat Bobby Flay. Giada de Laurentiis and Sunny Anderson choose the chef to take on Bobby.
Katie Lee and Valerie Bertinelli team up to see Bobby Flay fall. They make the call when chef Chris Henry battles chef Steve Gedra for a chance at the champ!
Chef Cliff works with a second-time restaurant owner, a caterer with brick-and-mortar dreams and an owner who wants to be in multiple cities.
It's down to the final four as the bakers are challenged to create tribute cakes for their mothers. But which of the contestants will impress the judges?
Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the culinary runway to dress Bobby Flay down.
Law & Order's Angie Harmon and Scott Conant aren't making it easy on Bobby Flay as they aid and abet chefs Crystal Wahpepah and Adrien Blech.
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.
Four chefs must utilise an ancient cooking technique while making delicious modern dishes. The two chefs left remaining have to use fishy candy in the dessert round.
Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation?
The six bakers have to create tiny desserts using berries. Then, it's an explosion of colour as the bakers take on spring-patterned roll cakes.
Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.
Chef Cliff works with a second-time restaurant owner, a caterer with brick-and-mortar dreams and an owner who wants to be in multiple cities.
Nancy hosts a Christmas party to kickstart the festive season. She makes crab cakes with zesty tartar and marinated beef skewers with Horseradish cream.
Nancy and David enjoy the pre-holiday peace and quiet with some comforting classics. They tuck into penne with meaty ragu, followed by lemon ricotta cookies.
The chefs create a picnic with dishes that are easy to prepare and pack. Plus, Katie Lee shares secret ingredients for tasty chocolate chip cookies.
Ree celebrates her mother-in-law's life by preparing a variety of her recipes. The delicious dishes range from watermelon and feta salad to skillet corn casserole.
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.
Ree has two busy days ahead of her so she prepares some meals in advance. Her recipes include maple sausage breakfast burritos and cobb-wedge salad.
Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.
Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.
Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.
Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart.
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.
Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.
Nancy hosts a Christmas party to kickstart the festive season. She makes crab cakes with zesty tartar and marinated beef skewers with Horseradish cream.
Nancy and David enjoy the pre-holiday peace and quiet with some comforting classics. They tuck into penne with meaty ragu, followed by lemon ricotta cookies.
Chef Geoffrey Zakarian reveals his recipe for hanger steak with grilled salsa. Plus, Jeff Mauro makes chilli dipped pineapple guacamole.
There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.
Robert travels to Milwaukee to help a Tex-Mex restaurant that's drowning in debt. The owner must make some hard choices to save his restaurant and his family.
Brothers Yaser and Nader are on the verge of losing their French bistro, Gaston's. Robert must convince these delusional owners to transform their business.
Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Cliff works with a second-time restaurant owner, a caterer with brick-and-mortar dreams and an owner who wants to be in multiple cities.
It's down to the final four as the bakers are challenged to create tribute cakes for their mothers. But which of the contestants will impress the judges?
The three remaining teams are in Mobile, AL, where Tyler Florence gets them to cook locally. After enduring freezing conditions, one team gets an amazing deal.
Tyler Florence lays down the final gauntlet on an epic Florida road trip, and the teams revisit each of the six lessons learned throughout the race.
Six family teams kick off the race with a funnel cake eating contest at a theme park in Los Angeles. Next, they have their first signature menu cooking challenge.
The five remaining teams head to a strawberry festival. The teams take on a challenge where they must create dishes using locally-grown strawberries.
Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.
The chefs travel virtually to Florence, Italy, and must make pasta from scratch. In Kyoto, Japan, the final two cook tofu for Chef Masaharu Morimoto.
In this all-chocolate challenge, Scott Conant challenges four pastry artists to make every chocolate lover's dream come true with their decadent creations.
Charm City Cakes gets a visit from country rock trio The Avett Brothers and Duff gets a crazy deadline to make a cake to take to a TV set. When Oprah calls, how can you refuse?
The bakery gets a challenge when they are commissioned to do a life-sized motorcycle groom's cake, complete with ignition! It is paired with a 10-tiered cake for the same event.
Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.
Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.
Giada prepares restaurant-quality food at home. Dishes include Pan Seared Salmon with Summer Succotash, Penne with Pork Ragout and New York Strip Steak.
Giada plans a spa-day filled with pampering and a special garden menu. Dishes include Farro and Kale Salad, Peas and Carrots, plus Almond and Peach Toasts.
Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.
The chefs travel virtually to Florence, Italy, and must make pasta from scratch. In Kyoto, Japan, the final two cook tofu for Chef Masaharu Morimoto.
It's down to the final four as the bakers are challenged to create tribute cakes for their mothers. But which of the contestants will impress the judges?
Nancy is hosting a big open house and is serving brunch for her friends. She makes country ham breakfast casserole and shares her tips for entertaining.
After the gluttony of the holidays, Nancy is putting together some light and fresh meals. On the menu is smoothie, chicken and veg soup and beef bone broth.
Chef Geoffrey Zakarian reveals his recipe for hanger steak with grilled salsa. Plus, Jeff Mauro makes chilli dipped pineapple guacamole.
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.
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.
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.
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.
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.
Nancy is hosting a big open house and is serving brunch for her friends. She makes country ham breakfast casserole and shares her tips for entertaining.
