2024-09-29
This trip, Guy Fieri's diggin' killer culinary from coast to coast! First, a family-run diner in Columbus, Ohio, is whippin' up legit Greek-style lasagna and the-bomb baklava cheesecake. Then, in Grover Beach, Calif., a husband-and-wife joint is bringing fine dining flair to comfort food with an out-of-bounds bologna on brioche and top-notch chicken and dumplings. And big-deal BBQ at the Jersey sh
Guy Fieri is diving into Thai food, pie, and hearty fries. A spot in San Diego serves phenomenal fish and ribs. (Repeat).
Guy Fieri's cruisin' California for some West Coast wonders. In Healdsburg, a rooftop oasis is creating a charcuterie cornucopia, and in San Diego, a funky joint is dishing out a taste of New Orleans while a breakfast/lunch spot is going sweet and savory. (Repeat).
Guy Fieri's checkin' out all kinds of culinary, like a Las Vegas food truck smokin' up sandwiches and California comfort spot putting out primo pot pie. Plus, a Mediterranean joint knocks it out of the park with beef skewers and tandoori chicken. (Repeat).
Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats. Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze. (Repeat).
Guy Fieri's flyin' with chicken and so much more. In Santa Barbara, CA, a butcher is saucing up chicken tacos, while in Delray Beach, FL, an homage to mom includes a mouthwatering pasta. Then in Las Vegas, a chef goes over the top with Thai creations. (Repeat).
Guy Fieri's pilin' up the meat with a little sweet. In Santa Barbara, CA, a hidden gem is puttin' out funky fusion like Korean paella. In Florida, a Boynton Beach butcher is elevating porchetta, and a Boca Raton food truck is cooking cheesecake in a jar. (Repeat).
Fine-dining master Chef Geoff Lazlo faces off against Cincinnati legend Chef Daniel Wright, and both want to see Bobby Flay go up in smoke. Chef Josh Capon is joined by actress Teri Hatcher to make sure the chefs have the firepower to win. (Repeat).
Chef Alex Guarnaschelli and actor Lou Diamond Phillips bring in heavy hitters to take Bobby Flay down. Recruited from Bobby's own ranks, former judges Chef Adrienne Cheatham and Chef Michele Ragussis are both ready for a win of their own. (Repeat).
John dives into the original deep dish pizza in Chicago and learns how to make a mile-high pizza pie. Then in Toronto, he's off to feast on a burger with a sweet pineapple bun and jerk lobster fit for a king. (Repeat).
John digs into some crazy delicious, super-stacked burgers and gargantuan milkshakes in Hamilton; he heads down south for a taste of the ultimate southern comfort food: shrimp and grits in Louisville, Ky. (Repeat).
John heads to the birthplace of North American izakaya in Vancouver, B.C. to experience an authentic Japanese pub feast before traveling to the heart of barbeque country. (Repeat).
John devours a mind-blowing fried bologna sandwich and collard green melt at a New Orleans joint that's turning sandwiches into an art form. (Repeat).
John tries the "shang-awesome" at NuBurger; eats smoked meat at Poutineville; and orders brunch at Emma's Country Kitchen. (Repeat).
Host John Catucci chows down on a giant chimichanga; fills up on diner food at a roadside restaurant in Alberta; and explores the international cuisine offered at the Iron Skillet in Collingwood, Ont. (Repeat).
John has tacos at El Camino in downtown Ottawa; visits Two Guys and a Pizza Place in Alberta; and explores brunch options at the Huntsman Tavern in Toronto. (Repeat).
John tastes the duck confit poutine at the Sovereign Room in Thunder Bay, Ont.; and visits a 20-year-old diner with a fresh menu in Osborne Village, Man. Also: a Middle Eastern twist on pub food. (Repeat).
Kardea Brown is firing up the grill for everything from dinner to dessert. She's serving Korean Style Short Ribs with a Loaded Grilled Potato and Grilled Brussels Sprouts Salad. For dessert, Bryon's Mini Peach Dump Cakes are also made on the grill. (Repeat).
Featuring deep-dish cheese pizza; lemon and strawberry sundaes; and spaghetti with lemon zucchini. (Repeat).
Molly Yeh is putting together a puppet circus on the farm and making lots of tasty food for the occasion! She bakes creamy Roasted Butternut Squash Shells & Cheese and flakey Oyster Cracker Crusted Fish Sticks, and she uses lots of cheese in her Broccolini in Blankets. For dessert, Molly makes her adorably goofy Mint Clown Cones that are sure to make everyone smile! (Repeat).
Ina Garten's close friends, director Rob Marshall and producer John DeLuca, visit her at home, where she makes them all refreshing Watermelon Cosmopolitans. Then John takes over in the kitchen to make Salmon Burgers topped with his mom's Simplest Slaw. (Repeat).
Guy Fieri and his chef friends make it Mediterranean. Traci Des Jardins knocks out a Ricotta Gnocchi; Michael Voltaggio twists up SpanaKALEpita; Antonia Lofaso picks Pork Souvlaki; and Marc Murphy plates up Pan-Fried Sardines. (Repeat).
Featuring American classics with a twist, including Butter-Poached Lobster Rolls with Celery Fennel Slaw; Twice-Baked Potatoes with Crispy Pork Belly; Southern Belle Mint Juleps; Seekh Kebab Corn Dogs; and more. (Repeat).
Host Tituss Burgess puts eight chefs to work making a welcome bite for VIP guest Marcus Samuelsson. After one chef is eliminated, the remaining chefs are divided into teams and tasked with making either beef Wellington or cassoulet. (Repeat).
Guy Fieri is grabbing an international playlist of flavor. A funky spot in Florida puts a Mediterranean spin on burgers. (Repeat).
Damaris Phillips tasks the carvers with creating topsy-turvy, gravity-defying stacks of jacks. Then, they must impress the judges with a spooky skeletal structure to stay safe from elimination. (Repeat).
Damaris Phillips ramps up the competition by asking the carvers to put their best foot forward with 3D pop culture pumpkins that highlight iconic fashion eras. Then, the competitors bring common literary phrases with a deadly twist to life. (Repeat).
The final five are challenged to create their own superhero and superpower. Then, the competitors depict a scene of the one and only DC's Batman facing off against one of his iconic enemies to save Gotham City. (Repeat).
The final four carvers create the winning monster entry in the Miss/Mr. Underworld Pageant and transform 2,000-lb Atlantic Giant pumpkins into a Halloween parade float to prove they're worthy of $25,000 and the prize belt. (Repeat).
Jonathan Bennett welcomes four teams to the first of two qualifying rounds. Each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history. (Repeat).