2024-10-06
Ree Drummond shines a spotlight on her husband, Ladd, as she makes Ultimate Breakfast Bakes, Ladd's Prime Rib with delicious jus -- with enough leftovers for epic Prime Rib Sandwiches or an easy Prime Rib Salad -- and an awesome Double Chocolate Shake. (New).
Ree Drummond is raiding the fridge for some sensational eats. First up, Fridge Raid Shakshuka is an incredible way to start the day, followed by easy Produce Drawer Primavera. Pancake Mix Dessert Crepes and Loaded Potato Pancakes round out the menu. (Repeat).
With Halloween fast approaching, Jet Tila and Rosanna Pansino task four cookie makers with creating two costumes out of cookies. Then, things start to get spooky as the cookiers construct 3D buildings that are haunted by the flavors of sippable spirits. (Repeat).
Jet Tila and Rosanna Pansino challenge four cookie makers to swap evil and good with their Halloween cookie characters. (Repeat).
Jet Tila and Rosanna Pansino set the scene as four top cookie makers emerge from the shadows with spooky silhouette cookies. Then, the cookiers use orange-colored ingredients to craft 3D treats depicting Halloween's most-notable icon: the jack-o'-lantern. (Repeat).
The cookie makers need to make Halloween masks made of cookies for the hosts; and edible banners that are usable. (Repeat).
Jet Tila and Rosanna Pansino have some unconventional colors in mind as they challenge the cookie makers to give classic Halloween designs a makeover. Then, the cookiers dig up 3D graveyards filled with creepy characters and bloody-good ingredients. (Repeat).
Four expert cookie makers create hyper-realistic body part cookies. Then, the cookiers work their magic on 3D cookie cauldrons that include potent potion ingredients. (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).
Guy Fieri is making prime-time pit stops. A farm-to-table restaurant in Mobile, Atlanta, serves excellent touffe. Apizza place in Greenwich, Connecticut, serves authentic pie. AMediterranean restaurant in Cody, Wyoming, serves lights-out lamb flatbread. (Repeat).
Guy Fieri's checking out how stellar sandwiches stack up. He hits the road for elevated meatloaf and a creative chicken trifecta in Omaha, NE, dynamite dip and fall-off-the-bone pork in Daphne, AL, and bomb bao with a righteous Reuben in Stamford, CT. (Repeat).
Guy Fieri's checking in on flavors packing a punch! An Atlanta franchise is serving up Korean-Mexican fusion, a Thai spot in Dallas is dishing out their authentic chicken platter, and real-deal Italian is going strong in Phoenix with squid ink pasta. (New).
Guy Fieri's divin' into chicken, noodles and more in-between. An Omaha joint is going big with pasta & cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, CT, is putting out elevated dishes. (Repeat).
Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster. Judges Shinmin Li and Aarti Sequeira chose who moves on and who is left in the dust. (Repeat).
Guy Fieri's digging into dishes with and without meat. In Mobile, Alabama, there's righteous rabbit, while in Omaha, Nebraska, a vegan joint brings a meatless spin to fried chicken. Then in Stamford, Connecticut, Guy and sportscaster Dan Patrick chow down on gangster Greek. (Repeat).
Guy Fieri's having it wrapped, pied and fried. A funky Latin joint in Mobile, AL, serves crave-able carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies. Then, in Omaha, NE, it's the-bomb brisket and duck confit fries. (Repeat).
Guy Fieri's checking in on flavors packing a punch! An Atlanta franchise is serving up Korean-Mexican fusion, a Thai spot in Dallas is dishing out their authentic chicken platter, and real-deal Italian is going strong in Phoenix with squid ink pasta. (Repeat).
Guy Fieri's divin' into chicken, noodles and more in-between. An Omaha joint is going big with pasta & cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, CT, is putting out elevated dishes. (Repeat).
Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster. Judges Shinmin Li and Aarti Sequeira chose who moves on and who is left in the dust. (Repeat).
With Halloween fast approaching, Jet Tila and Rosanna Pansino task four cookie makers with creating two costumes out of cookies. Then, things start to get spooky as the cookiers construct 3D buildings that are haunted by the flavors of sippable spirits. (Repeat).
Jet Tila and Rosanna Pansino challenge four cookie makers to swap evil and good with their Halloween cookie characters. (Repeat).
Guy Fieri's diving into a flavor overload. A rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair. Then, in Los Angeles, a vegan oasis puts a spin on Bolognese. (Repeat).
Guy Fieri's digging dishes from across the map. He checks out scratch-made Italian in Buffalo, Wyoming, a gluten-free Venezuelan spot in Calgary, Alberta, and a Southern-Caribbean mashup serving oxtail with extra spice in Memphis, Tennessee. (Repeat).
Food Network's Jet Tila and Chef Carla Hall are hoping to get sweet revenge over Bobby Flay. They bring in Asian food specialists Chef Dan Jacobs and Chef Tony Nguyen to dodge Bobby's curveballs and take home a win. (Repeat).
Dafna Mizrahi and Jose DeJesus challenge Bobby Flay. (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).
John samples the best of American-Asian fusion cuisine such as kung pao chicken on waffles. From Saskatoon, SK, he travels to Seattle, WA to check out some of the most popular French restaurants in the Pacific Northwest. He heads back to Canada to taste the most talked about poutine topped with fresh Atlantic lobster in Charlottetown, PEI. (Repeat).
Featuring a pancake place in New Jersey that also serves fried chicken and cheddar stack. (Repeat).
John dives headfirst into the Italian combination of his dreams in Pittsburgh, Pennsylvania: fluffy homemade gnocchi swimming inside a saucy Sorrentina-style bread bowl. Next up, John heads to Miami, Florida, to taste the addictive Cuban finger food that's all the rage: croquetas. Then, John spends an unforgettable day in Montréal, Quebec, learning the art of poutine from the master of Québecois c
John finds big meals made from big game at a lounge in Jasper, Alta.; tastes gnocchi bathed in Gorgonzola cream sauce at an Italian joint in Toronto; and falls for the biscuits and BBQ at a Nashville pit stop. (Repeat).
An all-day brunch restaurant in Toronto delivers artistic takes on the classic waffle. Also: John finds comfort food in the Rocky Mountains; and eats flavorful BBQ sandwiches in Memphis. (Repeat).
In the Season 5 premiere, host John Catucci discovers the ultimate Japanese comfort food at Toronto's Kinton Ramen. Also: He explores the yummy offerings at Summit Café in Stony Mountain, Man.; and learns to make traditional bannock with a burger twist in Dryden, Ont. (Repeat).
Fully loaded hot dogs win John's heart in Cleveland. In other segments, the host checks out the crazy portion sizes at Barb's Country Kitchen in Orangeville, Ont.; and visits Brit and Chips in Montreal. (Repeat).
Kardea prepares a lunch spread inspired by Derby Day, including brown sandwiches with roast turkey; ginger mint julep; cream cheese ball; and Kentucky butter cake. (Repeat).
Giada De Laurentiis makes four summertime recipes that play on repeat in her home. Her Insalata di Riso; mixed Caprese; easy pantry chicken; and chocolate peanut butter cookie sandwiches are a home run every time. (Repeat).
Molly Yeh is going all out for Hanukkah with an ugly sweater party and heaps of marvelous food, including rich and hearty Beef Stew with Fluffy Pitas. She also makes Mini Sufganiyot Salad drizzled with creamy tahini dressing, and her Chocolate Coconut Shake with a Latke Stack satisfies both sweet and salty cravings for dessert. Finally, Molly ups the ante on the high-stakes dreidel game with Hazel
Ina Garten welcomes chef, restaurateur and Food Network star Bobby Flay to the barn with Cherry Pistachio Biscotti and a quick Irish Coffee Affogato. Ina digs deeps into Bobby's amazing career while he makes Fresh Fettucine with Anchovy Butter and Chives. (New).