2024-07-09
In the Lonestar State, twelve new contenders are ready to show off their barbecue to captains Bobby Flay, Sunny Anderson and Michael Voltaggio. They serve sliders packed with signature flavors and cook up surf and turf to impress the judges. (Repeat).
Anne Burrell and Andy Richter recruit New Orleans chefs Amy Mehrtens and Nathanial Zimet to let the good food roll into Bobby Flay's kitchen in hopes of a win. (Repeat).
Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge each other to create some next-level tailgate 'cue. Then, the contenders grill up some mind-bending BBQ mashups. (Repeat).
In BBQ Brawl's most primitive challenge yet, captains Bobby Flay, Anne Burrell and Sunny Anderson challenge the contenders to serve suckling pig the old school way -- cooked over a live fire! Using ancient BBQ techniques, each team must attempt to cook up porky perfection. (Repeat).
This trip, Guy Fieri's getting stuffed and sandwiched. In Los Angeles, a taco truck goes big with the birria, while in Bend, Oregon, it's Polish-palooza with lights-out pierogis. Then in Milford, Ohio, an elevated diner is spicing up their chicken sandwich. (Repeat).
Guy Fieri explores dumplings from around the world. A Japanese restaurant in Cincinnati serves meaty gyozas, while a Nepalese restaurant in Oregon serves genuine Nepalese dishes. A Lebanese-Armenian refuge in Los Angeles serves a delectable dumpling meal. (Repeat).
Chefs Sue Torres and James Briscione try to get a win of their own against Bobby Flay. (Repeat).
Bobby Flay tries not to get dunked on by basketball legend Amar'e Stoudemire and Katie Lee Biegel. Chefs Michael O'Halloran and Alex Stickland go for the upset win. (Repeat).
Duck confit waffle from Victoria, British Columbia; Haitian cusine from Montreal, Quebec; and more. (Repeat).
Host Noah Cappe finds seafood and sweets at the Louisiana Crawfish Festival. Later, he travels to Porterville, Cal., where he tastes a savory funnel cake, deep-fried pizza and an inside-out pineapple upside-down cake on a stick. (Repeat).
Exploring the Royal Thai cuisine in Toronto; deep fried key lime pie in Marathon, Florida; and a Mexican snack in Phoenix, Arizona. (Repeat).
John Catucci attempts to conquer the Mountain Burger at Mrs. Riches in Nanaimo, B.C. The 1-pound patty is topped with slices of ham, cheese, bacon and a fried egg. Also visited: Ottawa's Elgin Street Diner; Schwartz's deli in Montreal. (Repeat).
The host samples blueberry barbecue sauce at Buster's Barbecue in Vermilion Bay, Ont.; grilled-cheese sandwiches and duck confit at Argo Café in Vancouver; and fish cakes at Magnolia's Grill in Lunenberg, N.S. (Repeat).
Stops include Pizzeria Napoletana in Montreal; Floyd's Diner in Victoria, B.C.; and Haugen's Chicken & Ribs Barbeque in Port Perry, Ont. (Repeat).
Featuring the Star Wars-themed dishes from Walk Disney World Resort; a burger joint in Toronto; and mouth-watering Mexican dishes from Tucson. (Repeat).
Host Noah Cappe finds seafood and sweets at the Louisiana Crawfish Festival. Later, he travels to Porterville, Cal., where he tastes a savory funnel cake, deep-fried pizza and an inside-out pineapple upside-down cake on a stick. (Repeat).
Duck confit waffle from Victoria, British Columbia; Haitian cusine from Montreal, Quebec; and more. (Repeat).
Exploring the Royal Thai cuisine in Toronto; deep fried key lime pie in Marathon, Florida; and a Mexican snack in Phoenix, Arizona. (Repeat).
John Catucci attempts to conquer the Mountain Burger at Mrs. Riches in Nanaimo, B.C. The 1-pound patty is topped with slices of ham, cheese, bacon and a fried egg. Also visited: Ottawa's Elgin Street Diner; Schwartz's deli in Montreal. (Repeat).
The host samples blueberry barbecue sauce at Buster's Barbecue in Vermilion Bay, Ont.; grilled-cheese sandwiches and duck confit at Argo Café in Vancouver; and fish cakes at Magnolia's Grill in Lunenberg, N.S. (Repeat).
Stops include Pizzeria Napoletana in Montreal; Floyd's Diner in Victoria, B.C.; and Haugen's Chicken & Ribs Barbeque in Port Perry, Ont. (Repeat).
Classic favorites with a twist are sampled. Included: poutine "martinis" at Boomers Gourmet Fries in Stratford, Ont.; burgers served more than 40 ways at Relish in London, Ont.; at 10 varieties of eggs Benedict at John's Place in Victoria, B.C. (Repeat).
Featuring the Star Wars-themed dishes from Walk Disney World Resort; a burger joint in Toronto; and mouth-watering Mexican dishes from Tucson. (Repeat).
Noah travels to Chowchilla, Cal., and discovers a meat extravaganza that takes three days to prepare, a funnel cake cheeseburger and the Baja avocado taco. Later, a trip to New Jersey for the St. Michael's Italian Festival includes Zeppole, a sandwich called the Hoboken Fat Boy and a cheesecake known as Cake 'n Bacon. (Repeat).
Classic favorites with a twist are sampled. Included: poutine "martinis" at Boomers Gourmet Fries in Stratford, Ont.; burgers served more than 40 ways at Relish in London, Ont.; at 10 varieties of eggs Benedict at John's Place in Victoria, B.C. (Repeat).
Stops include Uncle Betty's Diner in Toronto for eggs Benedict served on homemade donuts; the Armview Restaurant in Halifax, N.S., for fish fries and seafood burgers; and Pagliacci's in Victoria, B.C., for New York-style cheesecake. (Repeat).
Eric Adjepong gathers Carlos Anthony, Maria Mazon, and Mika Leon for his culinary card game. Egos are on the line, and the night can only end with one winner walking away with the others' hard-earned money in an intense surf-and-turf battle. (Repeat).
Eric Adjepong invites Chopped judges Maneet Chauhan, Brian Malarkey and Marc Murphy to his legendary card game. These high rollers double down with $10,000 as a battle over eggs benedict determines if all three chefs have enough cash for the final hand. (Repeat).
Eric Adjepong invites Aarti Sequeira, Catherine McCord, and Damaris Phillips for a ladies' night at his after-hours card game. (Repeat).
Eric Adjepong hosts Los Angeles legends Mei Lin, Marcel Vigneron and Chris Oh at his fabled culinary card game. These West Coast friends each have $5,000 on the line as they attempt to put the best spin on meat and potatoes to take the jackpot. (Repeat).
Eric Adjepong hosts Top Chef veterans Stephanie Izard, Joe Sasto, and Justin Sutherland for a night of out-bluffing, out-betting, and out-cooking each other. The night isn't over until the greatest noodle and sardine meal gets one chef and their pals money. (Repeat).
Experienced players Tiffani Faison, Martel Stone, and Shirley Chung are invited to Eric Adjepong's late-night card game, where they wager $5,000 of their own money for a night of dessert challenges, smack talk, and gourmet poker. (Repeat).
Four Southwestern competitors get a cactus product and casserole in the appetizer basket, while a spicy surprise brings the heat in the entrée round. Then, a special flour for dessert could prove to be inspiring or intimidating. (New).
The chefs must hop to it and make rabbit terrine work with a less highfalutin, packaged product in their appetizers. Combining cake mix and ramen is part of the challenge in round two. A weird ice cream and a curious condiment test the two finalists. (Repeat).
Experienced players Tiffani Faison, Martel Stone, and Shirley Chung are invited to Eric Adjepong's late-night card game, where they wager $5,000 of their own money for a night of dessert challenges, smack talk, and gourmet poker. (Repeat).