The gang chase away the winter blues with tropical flavours. Recipes include slow cooker Hawaiian pulled pork sandwiches and pineapple pancakes.
Sunny Anderson's fresh, uncomplicated approach to classic comfort foods brings a bright style to delicious, country cooking dishes.
The nine bakers must create llama cupcakes in a chosen flavour. Hosts and judges Valerie Bertinelli and Duff Goldman also welcome a special guest: a real live llama!
Kardea invites her family over for a southern Sunday supper. On the menu is fried chicken, crab mac and cheese and Aunt TC's famous lemon and lime soda cake.
Kardea and friends picnic on the beach with fresh peach and rocket salad and sparkling summer lemonade. For dessert, they tuck into vanilla whoopie pies.
In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.
Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.
DDD and GGG chefs join forces in Super Teams. Guy Fieri spins a DDD Wheel to determine which classic diner dish the competitors have to make.
The final four young bakers are challenged to bake a delicious fruit pie. Which of the competitors will impress the judges and who will be sent home?
Ree Drummond puts together a tasty ranch-style cookout. Dishes include Caribbean burgers with mango slaw for a taste of the islands in Oklahoma!
Ree Drummond whips up four quick and easy chicken dinners. Her creations include peanut chicken pasta and chicken nugget bacon ranch club.
The eight bakers must feature Montana and Idaho's famous huckleberries in their huckleberry pastry tower. Next, the bakers celebrate Utah's official snack.
Guy Fieri reveals the matchups for the 32 competing chefs. The first eight start round one with four one-on-one sudden death battles.
The competitors are asked to create wedding cakes inspired by the latest wedding trends for Brides Magazine.
It's beet harvest pre-haul time! Molly is making cosy foods for her husband, including a spiced beef hotdish with bacon jalapeno cornbread.
Molly hosts a Mexican-themed brunch club. She makes mouth-watering churro pancakes with sweet milk glaze and a delicious charred tomatillo salad.
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.
Nine bakers try to wow the judges with pumpkin spice creations. In the main heat, they must combine a yule log with a classic holiday treat.
The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round?
The chefs' finale plans are turned upside down! Alex Guarnaschelli and Gabe Bertaccini invite some familia back to the villa for one last chance at redemption.
DDD and GGG chefs join forces in Super Teams. Guy Fieri spins a DDD Wheel to determine which classic diner dish the competitors have to make.
The final four young bakers are challenged to bake a delicious fruit pie. Which of the competitors will impress the judges and who will be sent home?
Ree Drummond puts together a tasty ranch-style cookout. Dishes include Caribbean burgers with mango slaw for a taste of the islands in Oklahoma!
Ree Drummond whips up four quick and easy chicken dinners. Her creations include peanut chicken pasta and chicken nugget bacon ranch club.
The eight bakers must feature Montana and Idaho's famous huckleberries in their huckleberry pastry tower. Next, the bakers celebrate Utah's official snack.
The competitors are asked to create wedding cakes inspired by the latest wedding trends for Brides Magazine.
It's beet harvest pre-haul time! Molly is making cosy foods for her husband, including a spiced beef hotdish with bacon jalapeno cornbread.
Molly hosts a Mexican-themed brunch club. She makes mouth-watering churro pancakes with sweet milk glaze and a delicious charred tomatillo salad.
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.
Nine bakers try to wow the judges with pumpkin spice creations. In the main heat, they must combine a yule log with a classic holiday treat.
The gang chase away the winter blues with tropical flavours. Recipes include slow cooker Hawaiian pulled pork sandwiches and pineapple pancakes.
The nine bakers must create llama cupcakes in a chosen flavour. Hosts and judges Valerie Bertinelli and Duff Goldman also welcome a special guest: a real live llama!
Kardea invites her family over for a southern Sunday supper. On the menu is fried chicken, crab mac and cheese and Aunt TC's famous lemon and lime soda cake.
Kardea and friends picnic on the beach with fresh peach and rocket salad and sparkling summer lemonade. For dessert, they tuck into vanilla whoopie pies.
In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.
Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.
Ching-He Huang travels Asia seeking out the most delicious dishes. She watches the local chefs prepare their mouth-watering creations and try them for herself.
Ching is on Hong Kong Island, meeting local chefs and cooking up sensational dishes such as Szechuan fried chicken bao and lobster noodles.
Ching visits Chan Kong Kei, a joint in Macau famous for serving Black Pepper Duck, a dish that has been served for over 50 years.
Ching meets the owner and head Chef Ms Zhang of Dai Lai Xiao Guan who serves Taiwanese street-stall comfort foods in a more formal setting.
Ching learns the secret to making Har Gau shrimp dumplings, and also samples some gigantic Cantonese vanilla sponge muffins.
The hosts share tips for saving money and finding good value deals. Recipes include a meat and potatoes Bundt loaf and beef and bean casserole.
Sunny Anderson's fresh, uncomplicated approach to classic comfort foods brings a bright style to delicious, country cooking dishes.
Hosts Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cut-outs and create colourful potato-print cookies.
Kardea hosts a BBQ in her backyard. On the menu is pimento cheese-stuffed burgers, grilled Sea Island wings, southern pickles and okra followed by peach crumble.
It's shrimp season in Charleston which is Kardea's favourite time of the year. She makes fried shrimp baskets, fries and a fresh grilled shrimp cobb salad.
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.
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.
Valerie Bertinelli and Duff Goldman challenge the remaining three bakers to make cakes that look like a spaceship, an alien or planet. Who will be crowned winner?
Ree Drummond decides it's time for out with the old and in with the new. She makes a flank steak and mouth-watering three-cheese waffle hash browns.
Ree Drummond makes four meals with just five ingredients. For breakfast she makes a Mexican classic of chilaquiles and a fabulously fast steak for lunch.
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.
The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round?
The chefs' finale plans are turned upside down! Alex Guarnaschelli and Gabe Bertaccini invite some familia back to the villa for one last chance at redemption.
Competition heats up for the holidays when the bakers break into teams to create their best holiday themed cake for the Valastro Christmas party.
Molly prepares for a garden-themed party for her daughter's first birthday. She makes a tomato tart and a rainbow cake with marzipan vegetables.
Molly bakes tasty treats for the farmers at harvest time. The menu features flaky pepperoni pizza pastries and cookie-coated chocolate strawberries.
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 eight remaining bakers work in teams to make multiple pies on one sheet pan. In the main heat, they make stuffed cakes featuring seasonal ingredients.
Gesine Prado creates some clever ways to bring baking to the grill while hosting an outdoor party to celebrate warm weather and good friends.
Gesine prepares an elegant picnic for her man and every recipe is made with her favourite flaky phyllo dough.
Dessert Wars is the largest desserts festival in America, and the nation's top cake decorators descend on Tampa, Florida, to determine who is the best!
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.
Valerie Bertinelli and Duff Goldman challenge the remaining three bakers to make cakes that look like a spaceship, an alien or planet. Who will be crowned winner?
Ree Drummond decides it's time for out with the old and in with the new. She makes a flank steak and mouth-watering three-cheese waffle hash browns.
Ree Drummond makes four meals with just five ingredients. For breakfast she makes a Mexican classic of chilaquiles and a fabulously fast steak for lunch.
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.
Competition heats up for the holidays when the bakers break into teams to create their best holiday themed cake for the Valastro Christmas party.
Molly prepares for a garden-themed party for her daughter's first birthday. She makes a tomato tart and a rainbow cake with marzipan vegetables.
Molly bakes tasty treats for the farmers at harvest time. The menu features flaky pepperoni pizza pastries and cookie-coated chocolate strawberries.
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 eight remaining bakers work in teams to make multiple pies on one sheet pan. In the main heat, they make stuffed cakes featuring seasonal ingredients.
The hosts share tips for saving money and finding good value deals. Recipes include a meat and potatoes Bundt loaf and beef and bean casserole.
Hosts Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cut-outs and create colourful potato-print cookies.
Kardea hosts a BBQ in her backyard. On the menu is pimento cheese-stuffed burgers, grilled Sea Island wings, southern pickles and okra followed by peach crumble.
It's shrimp season in Charleston which is Kardea's favourite time of the year. She makes fried shrimp baskets, fries and a fresh grilled shrimp cobb salad.
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.
Roger visits Skylight Inn, a family-run restaurant in North Carolina that serves barbecued whole hog. Plus, in South Carolina a group of friends host a meat feast.
Roger heads to Charleston to visit a double-decker, thirty-foot trailer with two smokers. Then, in Columbia, he checks out a popular food truck that goes the extra mile.
Roger visits two chefs from Texas who love to play with smoke and fire in their restaurants as well as in their backyards for their friends and family.
Roger explores cowboy cooking deep in the heart of Texas. Plus, in California, the Righetti family share their secrets to perfectly cook with fire.
Roger clocks in a night shift at Snow's BBQ in Texas. He prepares hundreds of pounds of brisket, ribs, pork and chicken. Plus, he helps cook a pig over hot lava rocks.
In Missouri, Roger visits an old aeroplane that has been transformed into a smoker. Plus, he sees salvaged metal that has been turned into working barbecues.
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.
Sunny Anderson's fresh, uncomplicated approach to classic comfort foods brings a bright style to delicious, country cooking dishes.
The seven remaining bakers are challenged to create impressive ice cream cone cupcakes. Who will impress the judges and who will be sent home?
Kardea picnics in the park with friends and provides them with some tasty bites. She makes rotisserie chicken sandwiches with homemade bacon jam plus more!
Kardea's family are all back together and she is hosting! On the menu is her family favourite no-fuss baby back ribs, a four-bean salad and a delicious potato salad.
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.
Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.
Guy Fieri tasks the final three duos with the funniest and toughest games ever while making classic DDD dishes! Who will win a spot in the finale?
Four budding chefs compete before a panel of three expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree Drummond dishes up great ideas for quick and easy game-day meals. She knocks up a five-cheese pepperoni pizza and then a tasty millionaire shortbread.
Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.
The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.
Gesine Prado creates some clever ways to bring baking to the grill while hosting an outdoor party to celebrate warm weather and good friends.
Gesine prepares an elegant picnic for her man and every recipe is made with her favourite flaky phyllo dough.
Dessert Wars is the largest desserts festival in America, and the nation's top cake decorators descend on Tampa, Florida, to determine who is the best!
Buddy asks the competitors to create unique engineered cakes. These cakes will need to spin, smoke, move and spark if the contestants want to wow the judges.
Molly hosts a double-date pizza party and takes the Italian grilling outside. She makes cheesy risotto balls and grilled zucchini pizza with mint pesto.
Molly creates a Mexican food vacation for her husband, Nick. She cooks up tasty roasted salmon tacos wrapped in homemade flour tortillas.
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 remaining bakers make a dessert fusing cranberry and a seasonal flavour. And, they create a sweet treat that pairs coffee with an unusual coffee syrup.
Four bakers battle to have their cake as the centrepiece of a party celebrating SpongeBob SquarePants. Only one talented cake artist will take home $10,000.
The six bakers create a twist on traditional Hanukkah jelly doughnut-inspired desserts. And, they make holiday decorated upside-down cakes.
Guy Fieri tasks the final three duos with the funniest and toughest games ever while making classic DDD dishes! Who will win a spot in the finale?
Four budding chefs compete before a panel of three expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree Drummond dishes up great ideas for quick and easy game-day meals. She knocks up a five-cheese pepperoni pizza and then a tasty millionaire shortbread.
Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.
The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.
Buddy asks the competitors to create unique engineered cakes. These cakes will need to spin, smoke, move and spark if the contestants want to wow the judges.
Molly hosts a double-date pizza party and takes the Italian grilling outside. She makes cheesy risotto balls and grilled zucchini pizza with mint pesto.
Molly creates a Mexican food vacation for her husband, Nick. She cooks up tasty roasted salmon tacos wrapped in homemade flour tortillas.
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 remaining bakers make a dessert fusing cranberry and a seasonal flavour. And, they create a sweet treat that pairs coffee with an unusual coffee syrup.
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 seven remaining bakers are challenged to create impressive ice cream cone cupcakes. Who will impress the judges and who will be sent home?
Kardea picnics in the park with friends and provides them with some tasty bites. She makes rotisserie chicken sandwiches with homemade bacon jam plus more!
Kardea's family are all back together and she is hosting! On the menu is her family favourite no-fuss baby back ribs, a four-bean salad and a delicious potato salad.
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.
Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.
Roger travels across America finding the best cookout spots. He sees old wine barrel smokers that cook oysters, lamb and crabs quickly and perfectly.
Jason French takes Roger to Big Table Farm in Gaston to see a smoker built from a sea buoy. Plus, they cook chicken and pork belly for a sunset feast.
Roger Mooking is in Olympia, Washington, where the Nisqually Tribe teach him two traditional ways of preparing seafood. Plus, he visits Connecticut.
In Oregon, a couple transformed a 55-gallon metal barrel into an everyday, outside oven. Plus, Roger visits Wisconsin to checkout some awesome cookers.
Roger Mooking's first visit to the 50th state promises big fires. He visits a family-run restaurant in Honolulu famous for chickens roasted over fire.