2024-09-22
Top pumpkin carvers, cake decorators and sugar artists prove they have what it takes to compete in the biggest Halloween competition around. From coast to coast, these artists hone their craft in hopes of winning $25,000. (Repeat).
Jonathan Bennett has three teams choose two of the deadliest monsters possible and combine them into one insane monster mashup in the final qualifying round. (Repeat).
This trip, Guy Fieri's bellying up for some big-time meaty masterpieces. All across the country, he sinks his teeth into everything, from the bomb beef to killer barbecue, stacked-up sandwiches, sizzling steaks and smoking sausage. (Repeat).
Guy Fieri's digging into appetizers, dessert and everything in-between. In Laramie, WY, an old-school cafe is loadin' up green-chili burritos and scratch-made pie. Then, a spot in Anchorage, AK, is going next level with their blackened chicken gnocchi. (Repeat).
Alex Guarnaschelli reunites with her Ciao House co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of "pasta-bilities" in beating Bobby Flay. (Repeat).
Sunny Anderson and Ross Mathews team with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay. (Repeat).
Charcoal grilling; braised lamb barbacoa tacos; noodle-making; and more. (Repeat).
John heads to Toronto, Ontario, to count down the 100 layers on this sky-high, pan-fried lasagna that blows his nonna's right out of the water. Next up, he treks to Chicago, Illinois, to meet the baron of midwestern BBQ and dig his fork into an award-winning brisket. (Repeat).
John jets to St. John's, Newfoundland, to learn the art of pit cooking and to try some authentic Newfoundland fishcakes. Next, John heads down to Chicago, Illinois, to explore the world of Peruvian cuisine and eat a stacked plate of Lima's signature dish. (Repeat).
John visits Louisville, Ky. to try out some truly authentic Kentucky fried chicken at a world-famous historic location before heading to Boston, Mass. to dig into the ultimate surf and turf burger topped with a juicy lobster tail, as well as mind-blowing (Repeat).
The host eats a turducken burger, pot roast and brunch during his travels. (Repeat).
John visits the Jam Cafe in Victoria, B.C., where he attempts to eat the enormous Charley Bowl; and later, tries pork chops served with black-eyed-pea ragout at the Gabardine in Toronto. Also: a German restaurant known for its mushroom schnitzel. (Repeat).
John learns the secret to the Club's Newfie Steak in St. John's, N.L.; tries the caramel chicken at Foo in Victoria, B.C.; and has a warm beef-and-bison stew at the Tundra Inn in Churchill, Man. (Repeat).
John eats a wood-fired breakfast pizza; bacon-wrapped meatloaf; and a BBQ boneless pork rib sandwich. (Repeat).
Kardea Brown cooks up light, classic Southern dishes; veggie soup bunch inspired by Grandma; flaky pecan and panko-crusted baked fish with mashed parsnips; blackberry lavender cornmeal cake. (Repeat).
Giada De Laurentiis shows how to throw a delicious and colorful dinner party while staying true to wellness goals. She makes Egg Bites, Brown Rice Stuffed Peppers, Roasted Trout with Hazelnut Gremolata and Mixed Berries with Spiced Maple Syrup. (Repeat).
Molly Yeh celebrates Thanksgiving with food and a parade on the farm. (Repeat).
Astronaut Nicole Mann joins Ina Garten at the barn, and she is over the moon. After Ina bakes an Apple Crostata, Nicole shares incredible stories from her time in orbit, and Ina holds a masterclass in Seared Scallops with Potato Celery Root Puree. (Repeat).
Guy Fieri's going sweet and savory for Halloween. Hunter Fieri roasts kabocha hummus; Antonia Lofaso spikes blood orange punch with spiced rum; Marc Murphy serves sausage stuffed kabocha; and Michael Voltaggio stuffs squash with Dungeness crab. (Repeat).
Guy Fieri gets big tastes in small plates. Traci Des Jardins serves Tuna Tostadas, Michael Voltaggio preps Pan con Tomate, Antonia Lofaso gets Red Hot and Bothered, and Marc Murphy makes Mini Eggplant Parmesan. (Repeat).
Jonathan Bennett asks three new teams to conjure up displays inspired by the classic film, "The Exorcist". Then, the teams showcase the ultimate battle between good versus evil in hopes that judges Shinmin Li and Aarti Sequeria choose the right side. (Repeat).
Jonathan Bennett challenges the teams to create spooky displays based on the terrifying inspirations behind beloved fairy tales. Judges Shinmin Li and Aarti Sequeria decide who advances to the next round and whose fairy tale comes to an end. (Repeat).
Host Jonathan Bennett tasks the six remaining teams of pumpkin carvers, cake decorators and sugar artists with creating a killer display featuring a clown terrorizing an innocent victim at the scariest carnival ever seen! Judges Shinmin Li and Aarti Sequeria have the last laugh as they chose the creepiest clown. (Repeat).
The five remaining teams face their hardest flavor challenge yet as host Jonathan Bennett asks them to make over a classic Hollywood monster. Judges Shinmin Li and Aarti Sequeira evaluate their devious designs before sending one team home screaming. (Repeat).
Jonathan Bennett invites the teams to a killer dance party where ravenous zombies have brain-inspired treats on the menu. Judges Shinmin Li and Aarti Sequeira decide which three teams move into the semi-finals and which team's chances are dead on arrival. (Repeat).
Host Jonathan Bennett gets a little wicked with his flavors as the three teams of semi-finalists struggle to incorporate garlic into their tasting element while creating a vampire vs. Halloween heavyweight display. Judges Shinmin Li and Aarti Sequeria announce whose pungent piece is worthy of a spot in the finale. (Repeat).
Jonathan Bennett challenges the final two teams to imagine what creepy creatures are lurking in the darkest corners of a haunted attic. Judges Shinmin Li and Aarti Sequeira crown one team the Halloween Wars Champions and award them the $25,000 prize. (Repeat).