2024-09-16
Eric Adjepong invites three egg-loving cooks to challenge Alex Guarnaschelli's competition skills. Brooke Williamson and Michael Voltaggio conduct a blind judging to determine which competitors can leave Alex feeling scrambled. (Repeat).
Eric Adjepong invites three competitors from New York to represent the city's diverse cuisine. Judges Marcus Samuelsson and Leah Cohen keep the Big Apple in mind as the chefs use their skills to vie for the top spot. (Repeat).
Eric Adjepong challenges three cool treat experts to take on Alex Guarnaschelli, and they have to strategize on how to freeze her out in round one. Duff Goldman and Natasha Case judge as the chefs try to keep their cool to beat Alex in her own kitchen. (Repeat).
Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, SD, where a spot is taking chislic to the next level, and he finds the state's first Ethiopian joint. Plus, a Midwest-Southern mashup is putting their own stamp on comfort cooking. (Repeat).
Guy Fieri's picks include: lights-out lamb in Fargo, North Dakota; a funky place in Sioux Falls, South Dakota; and a wild pizza place in Fairbanks, Alaska. (Repeat).
Bobby Flay's got a signature dish that's way out of his comfort zone -- and Law & Order's Angie Harmon and Scott Conant aren't making it any easier as they aid and abet chefs Crystal Wahpepah and Adrien Blech. (Repeat).
Chef Eddie Jackson teams up with Sophie Flay to compete against her dad Bobby. Chefs Hari Cameron and Leilani Baugh dig deep in their bags of talent and techniques to come out on top of the Mac 'n' Cheese challenge. (Repeat).
Learning the secret of the apple-topped "grandma pizza" in Brooklyn, New York; Trying out a combination of dumplings and wings in Halifax, Nova Scotia; Finding out how to make the perfect steak sear in Toronto. (Repeat).
Noah Cappe enjoys German inspired carnival treats at Christkindlmarket Milwaukee. First, Noah digs into the Austrian Alpine Daug which packs a cheese-stuffed bratwurst into a hearty roll topped with sauerkraut and potato salad. (Repeat).
John visits Toronto to learn how to make Hakka wontons and learns the family recipe's history. Then, he checks out a rooftop garden restaurant in Pittsburgh, PA that makes thin-crust pizzas. He also swings by New York and tried an authentic egg cream treat. (Repeat).
John visits Murray Street in Ottawa, Ont., to try their potato-less poutine topped with duck confit and "beast" gravy. Other stops include Fanny Chadwick's in Toronto; and a Yukon restaurant that specializes in Caribbean food. (Repeat).
Brunch in Gatineau, Que., is followed by Israeli food in Toronto. Also: gourmet pizza in Winnipeg. (Repeat).
John visits restaurants recommended to him by viewers. Included: That Italian Place in Brampton, Ont., home of a 7.5-lb. stromboli. Also: Brunch is ordered at the Barque in Toronto; and authentic Mexican tacos are served at La Taqueria in Vancouver. (Repeat).
Featuring a ball of mozzarella with ricotta filling, topped with truffle shavings in Toronto; a Vietnamese restaurant in Detroit; and a burger inside a glazed donut in Edgewater, New Jersey. (Repeat).
Noah Cappe enjoys German inspired carnival treats at Christkindlmarket Milwaukee. First, Noah digs into the Austrian Alpine Daug which packs a cheese-stuffed bratwurst into a hearty roll topped with sauerkraut and potato salad. (Repeat).
Learning the secret of the apple-topped "grandma pizza" in Brooklyn, New York; Trying out a combination of dumplings and wings in Halifax, Nova Scotia; Finding out how to make the perfect steak sear in Toronto. (Repeat).
John visits Toronto to learn how to make Hakka wontons and learns the family recipe's history. Then, he checks out a rooftop garden restaurant in Pittsburgh, PA that makes thin-crust pizzas. He also swings by New York and tried an authentic egg cream treat. (Repeat).
John visits Murray Street in Ottawa, Ont., to try their potato-less poutine topped with duck confit and "beast" gravy. Other stops include Fanny Chadwick's in Toronto; and a Yukon restaurant that specializes in Caribbean food. (Repeat).
Brunch in Gatineau, Que., is followed by Israeli food in Toronto. Also: gourmet pizza in Winnipeg. (Repeat).
Another $15,000 is at stake as the two teams of master food artists face off for one final battle on the Hayride of Horror. (Repeat).
To memorialize a terrible accident, John Henson challenges the bakers to make bloody-filled doughnuts. The competitors then combine joy and doom as they ride Carla Hall, Stephanie Boswell, and Zac Young on the creepiest carousel ever. (Repeat).
Things heat up when John Henson asks the bakers to create flambéed pavlovas. Then, extraterrestrial oddities inspire alien head cakes with enough ooze to gross out Carla Hall, Stephanie Boswell and Zac Young. (Repeat).
The bakers' Bloody Mary bar sweets are inspired by John Henson's story of the Hall of Mirrors ghost. The bakers then work in groups to create Franken-cakes by fusing two body parts together for judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).
The bakers dig deep to make buried alive trifles honoring the carnival's escape artist who went to an early grave. Then, John Henson shows the bakers the carnival's wind chimes, which look eerily like some of the missing family members' heads, and asks them to make shrunken head pies for judges Carla Hall, Stephanie Boswell and Zac Young. (Repeat).
After hearing John Henson's harrowing tale of the Human Ice Pop, the bakers create treats that melt. The bakers then pay tribute to the sword swallower by creating a dish that swallowed another dessert in order to wow judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).
John Henson challenges the bakers to honor the carnival's matriarch by creating torta della nonna. Later, a Strong Man's smashed act inspires the bakers to display their desserts to judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).
John Henson commemorates the lost souls at Henson and Sons Carnival with flourless desserts. Then, the bakers craft new carnival attractions for the grand re-opening, where Carla Hall, Stephanie Boswell, and Zac Young will name the winner. (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. (New).
Host Eric Adjepong welcomes three award-winning chefs from Arizona, New Mexico and Texas to show Chef Alex Guarnaschelli the best of the Southwest. While they use their seasoned cooking skills to outcook the Iron Chef, noted Southwestern judges Beau MacMillan and Maria Mason determine which chef can handle the heat in two spicy rounds of competition. (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).