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Giada creates a small-bite party menu. Dishes include Mini Antipasto Calzones, Roasted Fingerling Potatoes and Ricotta and Cinnamon Meatballs.
Spring is the perfect time to get outside, so host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions.
Ree makes a special Italian-inspired dinner for two. Her date night chicken pasta is accompanied by a colourful everything antipasto salad and 4-cheese flatbreads.
Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.
Molly Yeh makes some easy Midwest staples. She prepares carrot cake baked oatmeal, pea and bacon salad with French dressing, and rocky road fudge for dessert.
Molly starts the Yeh-Hagen Family Games with a delicious bang! She makes tacos, Mexican street corn-loaded tots, and coconut mango pops for dessert.
Tabitha Brown sees which chef has what it takes to provide a comforting taste of the South using only plant-based ingredients.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
At a non-profit organisation to support veterans in Georgia, Roger Mooking helps cook a whole mutton and slow-roast veggies for a cookout.
Roger visits two caterers in the South who specialise in live-fire cookouts. He helps to prepare a boneless hog with ground pork sausage and sweet peppers.
Bobby Flay he must tackle something sweet against pastry chefs Lasheeda Perry and Will Gustwiller. Buddy Valastro and sportscaster Kathryn Tappen are the judges.
Former Olympian and chef Dawn Burrell and West Coast legend, Chef Rob Lam, must face off before they go for the gold against Bobby Flay.
Nine elite bakers are challenged to make their own version of Maryland's Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.
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.
Six food truck teams meet up with Tyler Florence in Tampa, where police officers judge a challenge based on the Cuban sandwich. Later, they struggle with stormy weather.
Molly Yeh makes some easy Midwest staples. She prepares carrot cake baked oatmeal, pea and bacon salad with French dressing, and rocky road fudge for dessert.
Molly starts the Yeh-Hagen Family Games with a delicious bang! She makes tacos, Mexican street corn-loaded tots, and coconut mango pops for dessert.
There's a Mexican theme for the main course, and a surprising ingredient in the final basket that doesn't go down well with these young competitors: bugs!
Kristin Chenoweth presents the remaining teams with a challenge to create an edible element of a carnival that will delight the citizens of the confectionary land.
A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize?
The chefs find blowfish tail in the first basket. Can they stay cool as they cook up an appetiser? For the final plates, the chefs work with basil juice.
The gang celebrates comfort foods by making gourmet mac and cheese, fried chicken and waffle skewers and red velvet popcorn.
Four eliminated chefs return for redemption. They must make a chicken dinner with only minutes to shop, then create an $11 soup and sandwich combo.
Michael tries a huge bone-in pork chop brined for six hours and fired on a grill. In Phoenix a smoked lamb sandwich is made by a chef who even smokes brownies!
Michael digs into a cheesy pork sandwich in Asheville, NC. In Phoenix, a hot burger is stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce.
Roger tames the flames in outdoor kitchens fuelled by wood-burning fires. He helps fire up beef ribs and grilled chickens for a ranch cookout in Solvang.
Roger visits two Southern California barbecue joints open on weekends only. He meets a couple who run a pop-up barbecue restaurant in their own backyard.
Kristin Chenoweth presents the remaining teams with a challenge to create an edible element of a carnival that will delight the citizens of the confectionary land.
The chefs find blowfish tail in the first basket. Can they stay cool as they cook up an appetiser? For the final plates, the chefs work with basil juice.
Chefs Sarah Cloyd and Danny Brown compete for a chance to beat Bobby. They must impress actress Ana Gasteyer and chef Josh Capon.
Young chefs Yehuda Sichel and Remy Pettus are eager to topple Bobby. Can they make a meal to dazzle judges Michael Voltaggio and Jaymee Sire?
Guest judge Susan Feniger samples the chefs' smoothie moves. Then, one of the competitors takes a ride on an elephant they'll never forget.
Bobby Flay he must tackle something sweet against pastry chefs Lasheeda Perry and Will Gustwiller. Buddy Valastro and sportscaster Kathryn Tappen are the judges.
Former Olympian and chef Dawn Burrell and West Coast legend, Chef Rob Lam, must face off before they go for the gold against Bobby Flay.
Nine elite bakers are challenged to make their own version of Maryland's Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.
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.
Six food truck teams meet up with Tyler Florence in Tampa, where police officers judge a challenge based on the Cuban sandwich. Later, they struggle with stormy weather.
There's a Mexican theme for the main course, and a surprising ingredient in the final basket that doesn't go down well with these young competitors: bugs!
Kristin Chenoweth presents the remaining teams with a challenge to create an edible element of a carnival that will delight the citizens of the confectionary land.
A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize?
Four eliminated chefs return for redemption. They must make a chicken dinner with only minutes to shop, then create an $11 soup and sandwich combo.
Giada creates a small-bite party menu. Dishes include Mini Antipasto Calzones, Roasted Fingerling Potatoes and Ricotta and Cinnamon Meatballs.
Giada De Laurentiis makes three California-inspired recipes. The menu features California Lettuce Cups, Gorgonzola Burgers and Lemon Angel Food Cupcake.
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.
Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.
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.
Molly celebrates Shabbat with a delicious dinner. She makes orange juice challah, shawarma stuffed peppers and gingersnap coconut icebox cake.
Molly prepares a Midwest meal in honour of her hometown, Chicago. She makes a deep-dish pizza, Chicago corn dog bites, and caramel and cheddar popcorn mix.
Four chefs are challenged to deliver gluten-free comfort food. They serve up soul-soothing noodles, a deep-fried dinner and a decadent midnight snack.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Roger visits two Texas pit masters who add barbecue to pancakes. He helps to smoke wagyu beef brisket and then stuffs it inside a dough with hash browns.
In Texas, Roger checks out two food trucks serving up delicious ethnic dishes. He meets a pit master known for combining Texas-style barbecue with Mexican food.
Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient.
Fashionable men, chef Geoffrey Zakarian and TV host Carson Kressley, team up to take down Bobby Flay and tackle his basic button-down fashion choices.
The eight bakers must feature Montana and Idaho's famous huckleberries in their huckleberry pastry tower. Next, the bakers celebrate Utah's official snack.
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.
Tyler Florence gives the five remaining food truck teams a terrifying gator challenge in Fort Myers, FL. They must make a burger that takes creative risks.
Molly celebrates Shabbat with a delicious dinner. She makes orange juice challah, shawarma stuffed peppers and gingersnap coconut icebox cake.
Molly prepares a Midwest meal in honour of her hometown, Chicago. She makes a deep-dish pizza, Chicago corn dog bites, and caramel and cheddar popcorn mix.
A leftover burger and sweet drink is the theme of the first round. And, the next round sees the junior chefs trying to work cake batter into chicken dishes.
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 grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize?
Four athletes bring their fierceness into the kitchen for the premiere competition of a five-part $50,000 Tournament of Stars.
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.
Four eliminated chefs make a comeback! They are tasked with combining the flavours of Italy and Korea to create a delicious beef dinner.
In round one, the competitors are presented with an orange power which provides colourful inspiration. Plus, there's drama with the ice cream machine!
Christian Petroni takes on Maneet Chauhan, and commentators Justin Warner and Simon Majundar throw down once and for all to see who's the better chef.
Kristin Chenoweth challenges the remaining teams of cake artists to create the signature sport that makes their part of the magical kingdom unique.
Four athletes bring their fierceness into the kitchen for the premiere competition of a five-part $50,000 Tournament of Stars.
Michael tries a huge bone-in pork chop brined for six hours and fired on a grill. In Phoenix a smoked lamb sandwich is made by a chef who even smokes brownies!
Michael digs into a cheesy pork sandwich in Asheville, NC. In Phoenix, a hot burger is stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce.
Roger tames the flames in outdoor kitchens fuelled by wood-burning fires. He helps fire up beef ribs and grilled chickens for a ranch cookout in Solvang.
Roger visits two Southern California barbecue joints open on weekends only. He meets a couple who run a pop-up barbecue restaurant in their own backyard.
Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient.
Fashionable men, chef Geoffrey Zakarian and TV host Carson Kressley, team up to take down Bobby Flay and tackle his basic button-down fashion choices.
The eight bakers must feature Montana and Idaho's famous huckleberries in their huckleberry pastry tower. Next, the bakers celebrate Utah's official snack.
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.
Tyler Florence gives the five remaining food truck teams a terrifying gator challenge in Fort Myers, FL. They must make a burger that takes creative risks.
A leftover burger and sweet drink is the theme of the first round. And, the next round sees the junior chefs trying to work cake batter into chicken dishes.
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 grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize?
Four eliminated chefs make a comeback! They are tasked with combining the flavours of Italy and Korea to create a delicious beef dinner.
Giada De Laurentiis makes three California-inspired recipes. The menu features California Lettuce Cups, Gorgonzola Burgers and Lemon Angel Food Cupcake.
Giada is inspired by her recent trip to Thailand and creates an exotic dinner at home. The menu features Thai Curry, Naked Spring Rolls and a sweet Thai Iced Tea.
The judges surprise the competitors by giving an eliminated baker a second chance. Host Molly Yeh challenges the bakers to make desserts featuring candy.
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.
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 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.
Four chefs must serve up a full dinner party for guests who don't eat gluten, fruits or vegetables. Can they make a social media-worthy spread?
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Michael Symon sinks his teeth into Greek- and Italian-style burgers in NYC. He must sign a waiver to order a spicy rabbit-meat hot dog in Houston, TX!
Michael heads to Asheville, NC, where he smokes a whole hog for traditional Carolina-style pulled pork. Then he finds a supremely spicy burger in Atlanta.
Chef Bobby Flay makes Mediterranean grilled chicken with green olive salsa Verde while Damaris Phillips shares her grilled citrus icebox pie recipe.
Ina Garten joins Bobby and Damaris in the kitchen to make some feel-good, comfort-food dishes. Ina makes creamy Parmesan mashed potato and sautéed Brussel sprouts.
The seven bakers put their own spin on South Dakota's kuchen. Then for the bake-off challenge they make a new dessert with Minnesota's scotcheroo ingredients.
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.
Tyler makes the four remaining food truck teams throw javelins to determine their protein in a skewer challenge. Later, a shake challenge tests their sweet skills.
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 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.
The young chefs must butcher and cook snakes in the appetizer round. Then, a dense oddball of a cake must be worked into lamb shoulder dishes.
The remaining teams are challenged with creating structures and decorations for their Candy Land town squares. Who will make it to the finale?
A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize?
In the second part in the Tournament of Stars, four cooking-competition veterans make it into the kitchen.
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 final four chefs vie for the ultimate comeback! They must make a redemption dinner using the same ingredients that caused their initial downfall.
Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.
Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.
Nancy Fuller makes a special treat for her grandkids: breakfast for dinner! On the menu are cinnamon buns, sausage pancakes and strawberry and banana milk.
Nancy and her grandkids host a Father's Day golf event! The menu includes spicy lobster cakes with mango salsa, porterhouse steak and loaded baked potatoes.
The remaining teams are challenged with creating structures and decorations for their Candy Land town squares. Who will make it to the finale?
In the second part in the Tournament of Stars, four cooking-competition veterans make it into the kitchen.
In round one, the competitors are presented with an orange power which provides colourful inspiration. Plus, there's drama with the ice cream machine!
Christian Petroni takes on Maneet Chauhan, and commentators Justin Warner and Simon Majundar throw down once and for all to see who's the better chef.
Chef Bobby Flay makes Mediterranean grilled chicken with green olive salsa Verde while Damaris Phillips shares her grilled citrus icebox pie recipe.
Ina Garten joins Bobby and Damaris in the kitchen to make some feel-good, comfort-food dishes. Ina makes creamy Parmesan mashed potato and sautéed Brussel sprouts.
The seven bakers put their own spin on South Dakota's kuchen. Then for the bake-off challenge they make a new dessert with Minnesota's scotcheroo ingredients.
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.
Tyler makes the four remaining food truck teams throw javelins to determine their protein in a skewer challenge. Later, a shake challenge tests their sweet skills.
The young chefs must butcher and cook snakes in the appetizer round. Then, a dense oddball of a cake must be worked into lamb shoulder dishes.
The remaining teams are challenged with creating structures and decorations for their Candy Land town squares. Who will make it to the finale?
A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize?
The final four chefs vie for the ultimate comeback! They must make a redemption dinner using the same ingredients that caused their initial downfall.
