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Chef Katie Lee and actor Mekhi Phifer decide whether Louisiana grill master Nathan Gresham or Arizona-based chef Lisa should challenge Bobby Flay.
Good things come in small packages, particularly when it comes to artisanal food makers. Roger searches for tasty foods that deliver big flavours.
Roger heads to the heart of New Mexico. He visits Comida de Campos, a farm and cooking school where tasty feasts are cooked in cone-shaped clay ovens.
Four teen winners have returned to compete in the grand finale of the tournament with $25,000 at stake.
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.
Ree whips up the perfect party food. She makes chicken satay with peanut sauce, spinach and artichoke dip with salted pita and she prepares a stylish platter.
With just a few days to go before Christmas, Ree makes festive goodies for gifts. She bakes cherry cookies and Christmas cake cookies and cayenne cheese straws.
Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.
Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.
Michael Symon gets help from Sunny Hostin to cut Bobby down to size. Chef Pom Amaritnant duels with chef Troy Gagliardo for a chance to dethrone the king.
Chef Anne Burrell and actor David Burtka dig deep for two powerful chefs to take down Bobby. Rachael Polhill and Ian Redshaw aim to ensure victory is served.
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.
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.
Gourmet food trucks embark on an epic Wild West culinary road trip to convince Americans to step outside their culinary comfort zones and try something new.
Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner's under-prepared daughter.
Ree whips up the perfect party food. She makes chicken satay with peanut sauce, spinach and artichoke dip with salted pita and she prepares a stylish platter.
With just a few days to go before Christmas, Ree makes festive goodies for gifts. She bakes cherry cookies and Christmas cake cookies and cayenne cheese straws.
It's an ice cream dream come true in a competition devoted to the cold treat. The chefs find gourmet scoops in cones but must make them work with halibut!
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 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.
In the first round, a mishap leads to an alarming situation. The two remaining champs must make plans for a peculiar popcorn product in the dessert round.
While Nick and his dad are busy fixing farm equipment, Molly makes flatbreads with lemon yogurt and spiced chicken pot pies.
Molly and Nick are celebrating Christmas Eve with Chinese food. Molly's festive menu includes juicy pork soup dumplings and kung pao chicken.
Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.
Guy Fieri combines food trivia with his culinary games. The chefs must answer international food questions to earn enough cash to shop for their upscale dinner.
Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.
Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.
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 the first round, a mishap leads to an alarming situation. The two remaining champs must make plans for a peculiar popcorn product in the dessert round.
Four talented cake artists compete to have their cake creation at the centre of a massive celebration for the Girl Scouts of the USA, as well as the $10,000 prize.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
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.
Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.
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.
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.
Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner's under-prepared daughter.
Trisha and her college roommates love to cook together. They make marinated vegetable salad, chicken piccata and brownie batter cookies.
Trisha shares her breakfast recipes that taste just as good when they're served for dinner. She makes a delicious sausage casserole, pecan pie muffins and more!
The chefs must turn sweetbreads into a delicious dish in 20 minutes. Then in the second round, they must work with a strong spice blend.
Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.
Roger cruises through central California, where Paso de Record Vineyard has piqued his interest. The vineyard serves barbecue prepared in a deep pit.
Roger Mooking heads to Passmore Ranch, a freshwater, sustainable fish farm. Then, he's on the hunt for Santa Maria-style barbecue at the Santa Maria Elks Lodge.
Teams of twin chefs face off, starting with egg and crustacean appetizers. Then, a soda shop staple appears in the entrée basket.
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.
Ree and Ladd Drummond are celebrating their anniversary. Ree makes prime rib, chimichurri sauce with delicious side dishes like crispy Hasselback potatoes.
Ree is making vegetarian dishes. She whips up delicious cheesy broccoli potatoes, Greek grilled eggplant steaks and Tuscan roasted vegetable panzanella.
Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.
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.
Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby. Pastry chefs Jocelyn Gragg and Kathleen McDaniel are here to win!
The BBQ princess, Leslie Roark Scott, goes up against the queen of pork, Jess DeSham Timmons, for a chance to grill Bobby Flay.
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.
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.
Seven teams arrive in New Orleans to battle for $50,000 prize. The first challenge is to create their own beignet and make a dish inspired by a popular drink.
In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.
Ree and Ladd Drummond are celebrating their anniversary. Ree makes prime rib, chimichurri sauce with delicious side dishes like crispy Hasselback potatoes.
Ree is making vegetarian dishes. She whips up delicious cheesy broccoli potatoes, Greek grilled eggplant steaks and Tuscan roasted vegetable panzanella.
It's four chefs, one family as a mother, father, daughter and son who run a restaurant together compete to see who will become champion!
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 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.
In the first round, the chefs make appetisers using pizza bites and caviar. The dessert round features a sugary cereal and a gelatinous stumper.
Molly hosts a book club on the farm and cooks for her guests. She makes skillet pork chops with salsa Verde and Dakota-style plum cakes.
Molly Yeh is cooking a Norwegian dinner celebration on the farm. She starts with lefse hot dogs with fennel slaw and open face salmon and avocado sandwiches.
Three of the best past winners battle for the chance to take on Iron Chef Alex Guarnaschelli. The last chef standing competes with Alex to win $10,000.
Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.
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.
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.
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 the first round, the chefs make appetisers using pizza bites and caviar. The dessert round features a sugary cereal and a gelatinous stumper.
Guy Fieri combines food trivia with his culinary games. The chefs must answer international food questions to earn enough cash to shop for their upscale dinner.
Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.
Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.
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.
Three of the best past winners battle for the chance to take on Iron Chef Alex Guarnaschelli. The last chef standing competes with Alex to win $10,000.
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.
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 Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.
Trisha offers some useful weeknight suppers that busy parents can fall back on. She makes pork chops with rice, green beans and lemon squares.
Trisha decides to make some of her all-time favourite recipes. On the menu is creamed beef on toast, her special Thousand Island dressing and strawberry shortcake.
The chefs find fishy ingredients in the first basket and try to hook the judges. Then their main courses must use spiny leaves and beef kidneys.
Three of the best past winners battle for the chance to take on Iron Chef Alex Guarnaschelli. The last chef standing competes with Alex to win $10,000.
Roger Mooking visits the Jack Mountain Bushcraft School, where owner and wilderness guide, Tim Smith, shows him how to create a rustic outdoor kitchen.
Roger loves cooking in front of fireplaces. He visits two locations in New England that host fireplace feasts, serving roast racks of ribs and a classic clambake.
Competitors make appetizers using naan bread and blood sausage. Later, the judges hope that the chefs know how to prepare an expensive fish.
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.
The crew have been working in the hot sun all day so Ree makes a classic dish. She cooks a cheesy casserole and spicy slow-cooked ribs. Plus, an ice cream cake for dessert.
Ree is making meals from five ingredients. On the menu is chicken fennel bake, Teriyaki pork, creamy spaghetti carbonara and vegetable tortellini soup.
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.
Ted Allen and chef Carla Hall dig into Bobby's past for opponents who really know his food. Southern chefs Wesley True and Justin Hunt take care of business!
Chef Michael Symon enlists his pal, Clinton Kelly, to try and distract Bobby into a loss. They're helped by master chefs Sylvain Delpique and Jackie Mazza.
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.
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 highest grossing teams so far feed service members in Florida. They also get a shot at immunity by cooking and selling red snapper for the highest profit.
Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?
The crew have been working in the hot sun all day so Ree makes a classic dish. She cooks a cheesy casserole and spicy slow-cooked ribs. Plus, an ice cream cake for dessert.
Ree is making meals from five ingredients. On the menu is chicken fennel bake, Teriyaki pork, creamy spaghetti carbonara and vegetable tortellini soup.
The chefs find chilified baskets filled with hot ingredients, including habanero peppers. And, the finalists must balance spice and sugar in their desserts.
The gang are serving up some tricks and even better treats for Halloween with monster mac and cheese, butternut squash soup and pass the cauldron cake.
The young chefs make chicken nuggets and attempt to cook the bay scallops to perfection. In the dessert round there's a fun time with Mesozoic candies.
The last champ in the tournament cooks their signature dish against Bobby to score $50,000. In round one, a pork product goes through a grinder.
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.
Three dads and their kids pit their family recipes against each other hoping to win $20,000. This family feast begins with a greatest grilled dinner challenge.
Three champions are on a mission to beat judge Marc Murphy. The chefs get escargot in the first basket, and a spicy surprise awaits them in the entree basket.
Four chefs compete to turn bargain items into priceless treats. The first basket offers a simple cookie and a can of something strangely sweet.
The gang are serving up some tricks and even better treats for Halloween with monster mac and cheese, butternut squash soup and pass the cauldron cake.
The last champ in the tournament cooks their signature dish against Bobby to score $50,000. In round one, a pork product goes through a grinder.
Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.
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.
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.
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.
Three dads and their kids pit their family recipes against each other hoping to win $20,000. This family feast begins with a greatest grilled dinner challenge.
The young chefs make chicken nuggets and attempt to cook the bay scallops to perfection. In the dessert round there's a fun time with Mesozoic candies.
The gang are serving up some tricks and even better treats for Halloween with monster mac and cheese, butternut squash soup and pass the cauldron cake.
Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?
Trisha and her sister Beth reminisce about their earliest and fondest food memories. On the menu is potato beef casserole, collard greens and iced Italian cream cake.
Trisha spends the day indoors making some perfect rainy-day comfort food. On the menu is chicken and rice soup, meatloaf and sour cream and coffee cake.
The chefs must use ramen creatively in their appetizers. An offal surprise in the next baskets is a source of judges' jokes and chefs' stress.
Three dads and their kids pit their family recipes against each other hoping to win $20,000. This family feast begins with a greatest grilled dinner challenge.
