Food Network Andy explores Cape Breton's west side with fresh curd, top chowder and a crab boil. 2026-05-16 Guy Fieri's digging into the unexpected; a South African spot in Black Mountain, N.C., is cooking lights-out lamb curry; a chef in San Jose, Calif., is bringing big flavor to beef barbacoa; a Boynton Beach, Fla., joint is serving up chicken oysters. 2026-05-16 Guy Fieri revisits innovative American eateries; a Phoenix burger spot offers creative fritters, a Buffalo, New York, diner serves unique pancakes and a Goshen, Indiana, restaurant prepares snapper soup. 2026-05-16 Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago. 2026-05-16 Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages. 2026-05-16 Guy Fieri's digging into the unexpected; a South African spot in Black Mountain, N.C., is cooking lights-out lamb curry; a chef in San Jose, Calif., is bringing big flavor to beef barbacoa; a Boynton Beach, Fla., joint is serving up chicken oysters. 2026-05-16 Andy explores Cape Breton's west side with fresh curd, top chowder and a crab boil. 2026-05-16 Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago. 2026-05-16 Guy Fieri revisits innovative American eateries; a Phoenix burger spot offers creative fritters, a Buffalo, New York, diner serves unique pancakes and a Goshen, Indiana, restaurant prepares snapper soup. 2026-05-16 Guy Fieri's digging into the unexpected; a South African spot in Black Mountain, N.C., is cooking lights-out lamb curry; a chef in San Jose, Calif., is bringing big flavor to beef barbacoa; a Boynton Beach, Fla., joint is serving up chicken oysters. 2026-05-16 Guy Fieri's diving into scratch-made specialties; in Houston, there's a real-deal Italian pasta, plus a funky joint is putting out pizza topped with a surprising combo; a scenic spot in Hawaii is cooking up a comforting chicken pot pie. 2026-05-16 Guy Fieri's digging into all-American and foreign favorites; in Houston, a funky spot is firing up Filipino flavor with a twist; a real-deal Washington meat market is stacking up serious sandwiches. 2026-05-16 Guy Fieri digs into regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits. 2026-05-16 Guy Fieri rolls into a tucked-away panini paradise in Chehalis, Wash.; a Korean spot in Brentwood, Tenn., gets spicy with its chicken and bulgogi; in Houston, a barbecue joint throws Tex-Mex into the mix with brisket tacos and jalapeño sausage. 2026-05-16 In Bend, Ore., a bagel shop is loading up pastrami; a Venezuelan spot in Salt Lake City is making amazing arepas; a Nashville joint is putting their twist on Jamaican specialties. 2026-05-16 Bend, Ore., where a funky spot stuffs their buns with unexpected flavors; a Puerto Rican oasis in Utah cooks real deal mofongo, and a Nashville joint serves coal-fired pizza. 2026-05-16 Guy Fieri enjoys a fun, filling fiesta, kicking off in Grand Junction, Colo., where a pub serves a real deal Reuben; a spot in Salt Lake City elevates tacos; an outrageous joint in Nashville, Tenn., cooks up Middle Eastern specialties. 2026-05-16 In a classic, comfort-filled joyride, Guy Fieri finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, Wash.; homestyle fried chicken and grits in Draper, Utah; and stellar meatless chorizo at a vegan spot in Nashville, Tenn. 2026-05-16 Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago. 2026-05-16 Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages. 2026-05-16 A look at the process of making ready-to-blend fruit smoothies, turning raw organic cocoa beans into chocolate bars, making delicious paneer, the most popular cheese in Southeast Asia, and the family story behind wasabi. 2026-05-16 Behind the scenes look at strawberry shortcake ice cream, delectable tacitos are hand-rolled by the hundreds, marshmallow-making is a race against time, and broccoli slaw that is washed twice before hitting the spin cycle. 2026-05-16 Irresistible protein-packed breakfast cereal; artisanal cream soda; vegan mayonnaise; a quarter of a million churros that are dusted with cinnamon and flash-fried to perfection. 2026-05-16 An organic spin on the classic cheese twist; millions of bite-size mint chocolate patties; 200 liters of vodka per month to put the zing in a special pasta sauce; high-end chili powder contains seven spices from around the world. 2026-05-16 Behind the scenes look at strawberry shortcake ice cream, delectable tacitos are hand-rolled by the hundreds, marshmallow-making is a race against time, and broccoli slaw that is washed twice before hitting the spin cycle. 2026-05-16 Irresistible protein-packed breakfast cereal; artisanal cream soda; vegan mayonnaise; a quarter of a million churros that are dusted with cinnamon and flash-fried to perfection. 2026-05-16 An organic spin on the classic cheese twist; millions of bite-size mint chocolate patties; 200 liters of vodka per month to put the zing in a special pasta sauce; high-end chili powder contains seven spices from around the world. 2026-05-16 Behind the scenes look at strawberry shortcake ice cream, delectable tacitos are hand-rolled by the hundreds, marshmallow-making is a race against time, and broccoli slaw that is washed twice before hitting the spin cycle. 2026-05-16 Irresistible protein-packed breakfast cereal; artisanal cream soda; vegan mayonnaise; a quarter of a million churros that are dusted with cinnamon and flash-fried to perfection. 2026-05-16 An organic spin on the classic cheese twist; millions of bite-size mint chocolate patties; 200 liters of vodka per month to put the zing in a special pasta sauce; high-end chili powder contains seven spices from around the world. 2026-05-16 From trending ingredients to the latest tools and techniques, The Kitchen is sharing surefire ways to add big flavor to your favorite dishes; Katie Lee Biegel turns up the heat in a sizzling pork and veggie stir-fry with a spicy garlic herb oil. 2026-05-16 Chef Jet Tila dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties. 2026-05-16 Chef Jet Tila recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples. 2026-05-16 Nothing tastes as good as what grandma makes! Jeff Mauro shares Grandma Kay's Sausage Bread, and Katie Lee Biegel re-creates a childhood favorite, Tomato Dumplings; Sunny makes her Creamy Jalapeño Cheese Grits with Sausage. 2026-05-16 Valerie Bertinelli's book group is celebrating its 25th anniversary; Valerie makes antipasti skewers, shrimp scampi zoodles, herby snap peas salad and a one ingredient tangerine sorbet with a champagne topper. 2026-05-16 Valerie Bertinelli prepares a beach picnic for her longtime producer's birthday; the summer menu includes a ham caprese picnic sandwich, cauliflower potato salad and chili lime fruit salad. 2026-05-16 Valerie is inviting Angela Kinsey to relax and practice some self-care; roasted cod with cashew coconut lime; tangy quick collards; tomato and cucumber salad with a cumin vinaigrette. 2026-05-16 Valerie keeps up with her fast cats this morning by prepping a few make-ahead dishes; make-ahead pea soup with lemon mascarpone; vVinegar chicken with tomatoes and olives; cabbage salad. 2026-05-16 Today Valerie's longtime friend, Lisa, and her husband Billy Ashley show Valerie the joy of baseball culture; caramel popcorn and nut mix; microwave sauerkraut with grilled brats; grilled corn on the cob; baseball mitt treats. 2026-05-16 Ex-football player Colton Underwood now runs a non-profit to benefit people living with cystic fibrosis; mom's chicken cacciatore; classic antipasti green salad; lemon cake with lemon cream cheese frosting; garlicky polenta. 2026-05-16 Some of the best reunions are last minute; almond crackers with tomato shallot jam, fire feta dip, baked gnocchi mac and cheese, veggie ribbon salad, peach and cherry galette. 2026-05-16 Valerie went on the trip of a lifetime to Italy last summer; she's hosting an elegant poolside party inspired by her adventures in Sicily; Sicilian tomato pesto pasta salad alla Norma; roasted cauliflower salad with saffron vinaigrette. 2026-05-16 With the contest well underway, Abner Ramirez and Casey Corn join Joanna Gaines to judge treats from five new bakers; these bakers must overcome the pressure of the challenge and create personal, innovative, and heartfelt recipes to continue on. 2026-05-16 Nothing tastes as good as what grandma makes! Jeff Mauro shares Grandma Kay's Sausage Bread, and Katie Lee Biegel re-creates a childhood favorite, Tomato Dumplings; Sunny makes her Creamy Jalapeño Cheese Grits with Sausage. 2026-05-16 From trending ingredients to the latest tools and techniques, The Kitchen is sharing surefire ways to add big flavor to your favorite dishes; Katie Lee Biegel turns up the heat in a sizzling pork and veggie stir-fry with a spicy garlic herb oil. 2026-05-17 Chef Jet Tila dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties. 2026-05-17 Chef Jet Tila recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples. 2026-05-17 With the contest well underway, Abner Ramirez and Casey Corn join Joanna Gaines to judge treats from five new bakers; these bakers must overcome the pressure of the challenge and create personal, innovative, and heartfelt recipes to continue on. 2026-05-17 Nothing tastes as good as what grandma makes! Jeff Mauro shares Grandma Kay's Sausage Bread, and Katie Lee Biegel re-creates a childhood favorite, Tomato Dumplings; Sunny makes her Creamy Jalapeño Cheese Grits with Sausage. 2026-05-17 Chef Jet Tila dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties. 2026-05-17 Chef Jet Tila recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples. 2026-05-17 Valerie Bertinelli's book group is celebrating its 25th anniversary; Valerie makes antipasti skewers, shrimp scampi zoodles, herby snap peas salad and a one ingredient tangerine sorbet with a champagne topper. 2026-05-17 Valerie Bertinelli prepares a beach picnic for her longtime producer's birthday; the summer menu includes a ham caprese picnic sandwich, cauliflower potato salad and chili lime fruit salad. 2026-05-17 Valerie is inviting Angela Kinsey to relax and practice some self-care; roasted cod with cashew coconut lime; tangy quick collards; tomato and cucumber salad with a cumin vinaigrette. 2026-05-17 Valerie keeps up with her fast cats this morning by prepping a few make-ahead dishes; make-ahead pea soup with lemon mascarpone; vVinegar chicken with tomatoes and olives; cabbage salad. 2026-05-17 Today Valerie's longtime friend, Lisa, and her husband Billy Ashley show Valerie the joy of baseball culture; caramel popcorn and nut mix; microwave sauerkraut with grilled brats; grilled corn on the cob; baseball mitt treats. 2026-05-17 Ex-football player Colton Underwood now runs a non-profit to benefit people living with cystic fibrosis; mom's chicken cacciatore; classic antipasti green salad; lemon cake with lemon cream cheese frosting; garlicky polenta. 2026-05-17 Some of the best reunions are last minute; almond crackers with tomato shallot jam, fire feta dip, baked gnocchi mac and cheese, veggie ribbon salad, peach and cherry galette. 2026-05-17 Valerie went on the trip of a lifetime to Italy last summer; she's hosting an elegant poolside party inspired by her adventures in Sicily; Sicilian tomato pesto pasta salad alla Norma; roasted cauliflower salad with saffron vinaigrette. 2026-05-17 From trending ingredients to the latest tools and techniques, The Kitchen is sharing surefire ways to add big flavor to your favorite dishes; Katie Lee Biegel turns up the heat in a sizzling pork and veggie stir-fry with a spicy garlic herb oil. 2026-05-17 How make a steamed pudding. 2026-05-17 How to make a classic brioche; over-the-top decadent desert. 2026-05-17 Anna demonstrates how to make upside down cake from simple to more advanced techniques. 2026-05-17 How make a steamed pudding. 2026-05-17 How to make a classic brioche; over-the-top decadent desert. 2026-05-17 Anna demonstrates how to make upside down cake from simple to more advanced techniques. 2026-05-17 How make a steamed pudding. 2026-05-17 How to make a classic brioche; over-the-top decadent desert. 2026-05-17 Anna demonstrates how to make upside down cake from simple to more advanced techniques. 2026-05-17 This time on Eating Dirty, David enjoys the surprisingly delicate flavors of cow intestines. 2026-05-17 David dives into rich traditions with the most influential pasta grannies in Altamura. 2026-05-17 This time on Eating Dirty, David feasts on a variety of street food in Palermo's Capo market. 2026-05-17 David is in Catania to feast at a gourmet seafood restaurant in a chaotic fish market. 2026-05-17 David heads to the streets of Palermo for sandwiches with extra flair and lots of guts. 2026-05-17 David is in Rome to get up close and personal in a tiny pizza shop with the fanciest toppings. 2026-05-17 Giada De Laurentiis treats Jade to a special day of mother-daughter fun and a delicious dinner. 2026-05-17 Giada De Laurentiis hosts an elegant outdoor lunch made with fresh garden ingredients to thank some of her friends and family for the special things they've done for her; the menu includes crispy goat cheese salad, Moroccan lemon chicken and more. 2026-05-17 Giada De Laurentiis knows there are few things more special than being invited over to someone's home for a dinner party; she hosts a formal dinner with a multi-course meal including whole roasted beef tenderloin with peperonata and more. 2026-05-17 There's nothing Giada De Laurentiis loves more than an over-the-top costume party, and she goes all out with a Big Hair Rocker Party. 2026-05-17 Giada De Laurentiis organizes a dog park picnic inspired by her dog, Bruno, for her friends with furry pals. 2026-05-17 Giada transports her guests to the exotic island with a Sicilian menu that features bucatini a la clams casino, cannoli panna cotta, simple eggplant parm and nonna pizza. 2026-05-17 Giada De Laurentiis brings out the comfy outdoor seating, cozy blankets and a DIY outdoor theater for a movie night under the stars. 2026-05-17 Giada De Laurentiis and her daughter Jade host an Easter-themed family brunch with a menu that includes Giada's spin on traditional Italian holiday dishes. 2026-05-17 Giada De Laurentiis invites friends into her kitchen to create their own pasta shapes from scratch; her guests feast on a menu of Malloreddus with shrimp and arugula, pappardelle with sausage ragu and grilled endive with citrus and pancetta. 2026-05-17 Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami. 2026-05-17 Fatigue sets in as the chefs face hours seven and eight in this intense culinary journey; Michael Symon and Esther Choi put forth three challenges, in which the chefs must turn one bag of ingredients into three distinct meals for judge Scott Conant. 2026-05-17 Chefs often describe their jobs as being 24/7, and now Michael Symon and Esther Choi put that to the test as 24 chefs face 24 challenges in 24 nonstop hours. The chefs take on eight shifts, each testing a different skill, for a chance to win $100,000. 2026-05-18