2024-09-30
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).
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).
Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life, and judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream. (New).
Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life.??Impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the $50,000 prize.? (New).
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).
Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life, and judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream. (Repeat).
Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life.??Impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the $50,000 prize.? (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).
Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is servin' lights-out lamb, and a Pakistani spot is cooking flavorful goat. In Ocala, FL, a barbecue pro is puttin' his spin on brisket mac and cheese-stuffed sausage. (Repeat).
This trip, Guy Fieri's picking up handfuls of flavor. In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches. Then, a funky joint in Savannah is putting out real deal wood-fired pizza and bagels. (Repeat).
Bakers make small desserts that represent themselves. (Repeat).
John taste-tests a hot pink beet hollandaise sauce, and checks the deliciously decadent brunch of his dreams off his bucket list in Calgary, Alta. (Repeat).
Noah Cappe enjoys the Mozza-ghetti and more at the State Fair of Louisiana. At the Arizona State Fair, he finds out about Arizona Crazy Corn, and the New Mexico Burger takes Noahs taste buds to new heights at the Albuquerque International Balloon Fiesta. (Repeat).
John tucks into the juiciest, most authentically southern fried chicken north of the border. (Repeat).
The Smoke, a BBQ restaurant in Collingwood, Ont., is featured. Also: John tastes authentic Pakistani food at Lahore Tikka House in Toronto; and visits Zingerman's Roadhouse in Ann Arbor, Mich. (Repeat).
John explores the variety of hamburgers available at the Kenzington Burger Bar in Barrie, Ont.; learns what makes a Detroit-style pizza unique; and faces the tough choice between all-you-can-eat ribs vs. crab in Calgary. (Repeat).
John has breakfast at Toast in Ferndale, Mich.; tries pierogies filled with pork belly at a Canadian bistro and pub; and visits Toronto's oldest restaurant. (Repeat).
A high class Louisiana brunch; the best Albertan beef in Calgary, Alta; and tips on cooking the perfect prime rib. (Repeat).
Noah Cappe enjoys the Mozza-ghetti and more at the State Fair of Louisiana. At the Arizona State Fair, he finds out about Arizona Crazy Corn, and the New Mexico Burger takes Noahs taste buds to new heights at the Albuquerque International Balloon Fiesta. (Repeat).
John taste-tests a hot pink beet hollandaise sauce, and checks the deliciously decadent brunch of his dreams off his bucket list in Calgary, Alta. (Repeat).
John tucks into the juiciest, most authentically southern fried chicken north of the border. (Repeat).
The Smoke, a BBQ restaurant in Collingwood, Ont., is featured. Also: John tastes authentic Pakistani food at Lahore Tikka House in Toronto; and visits Zingerman's Roadhouse in Ann Arbor, Mich. (Repeat).
John explores the variety of hamburgers available at the Kenzington Burger Bar in Barrie, Ont.; learns what makes a Detroit-style pizza unique; and faces the tough choice between all-you-can-eat ribs vs. crab in Calgary. (Repeat).