Food Network HDTV (Canada) (FOODH)

It's prom night at Camp Devil's Food Lake, and host John Henson puts the six remaining bakers in charge of the party snacks. (Repeat).

Five talented bakers must make patterned roll cakes and frightening fault line cakes to impress judges Stephanie Boswell, Carla Hall and Zac Young. (Repeat).

Host John Henson challenges the four finalists to bake using a hated ingredient. Then, the final three bakers battle it out for $25,000 and the title of Halloween Baking Champion. (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).

John Henson summons the spirit of Beetlejuice to help broker a deal with the lab's other spirits. To butter up the ghost with the most, he asks the bakers to make black and white desserts and Shrinker treats that feature a tiny dessert atop a larger one. (New).

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).

John Henson summons the spirit of Beetlejuice to help broker a deal with the lab's other spirits. To butter up the ghost with the most, he asks the bakers to make black and white desserts and Shrinker treats that feature a tiny dessert atop a larger one. (Repeat).

The competition gets tougher as John Henson challenges the bakers to make creepy cupcakes and a British classic that is completely batty. (Repeat).

John Henson asks the remaining bakers to reimagine a classic dessert. (Repeat).

Guy Fieri's diggin' into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, WY. Then, a funky Cleveland bar is making monster tots, and a Vietnamese spot in Anchorage, AK, is cookin' up amazing crepes. (Repeat).

Guy Fieri's hitting up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville. Then, in Cleveland, Guy joins Michael Symon, firing up pork belly at his barbecue spot. (Repeat).

Duff Goldman and actress Alyson Hannigan partner with pastry chefs Jewel Johnson and Katherine Sprung to take on Bobby Flay. (Repeat).

Alex Guarnaschelli and Katie Lee Biegel support chefs Kyungbin Min and Alex Ottusch, while Bobby Flay creates his secret weapon. (Repeat).

John flies to Courtenay, BC to dive into the spectacular seafood on offer and dip his spoon into their signature seafood chowder. In Boston, MA, John gets his brunch on and chows down on some avocado toast with a Mexican twist. (Repeat).

Noah Cappe is out at the Kansas State Fair to experience the best the state has to offer. A well-brined plate of nachos might be unexpected unless it is built with a tower of pickle chips and absolutely covering it with all the classics. (Repeat).

John arrives in Portsmouth, New Hampshire, just in time for a taquito stuffed with braised pig's head. John jets off to the East Coast to meet the St. John's, Newfoundland and Labrador, chef making mouth-watering fried rice. (Repeat).

Among the dishes John tries in his travels: macaroni and cheese with pork belly; a sandwich called the "pulled pork and beanasaurus"; and an upgrade on the classic poutine in Quebec City. (Repeat).

The host gets a taste of the cuisine of Chicago when he eats traditional deep-dish pizza, beef sandwiches, and deli comfort dishes. (Repeat).

John visits a restaurant specializing in lobster and a place famous for calzone. Also: Harper's Burger Bar in Kingston, Ont. (Repeat).

John heads to Boston, Massachusetts, favorite Italian restaurant to try their signature raviolo filled with a whole egg yolk. John spends an unforgettable day in Peggy's Cove, Nova Scotia, to learn the art of the lobster roll from the master of Maritime seafood himself. (Repeat).

Noah Cappe is out at the Kansas State Fair to experience the best the state has to offer. A well-brined plate of nachos might be unexpected unless it is built with a tower of pickle chips and absolutely covering it with all the classics. (Repeat).

John flies to Courtenay, BC to dive into the spectacular seafood on offer and dip his spoon into their signature seafood chowder. In Boston, MA, John gets his brunch on and chows down on some avocado toast with a Mexican twist. (Repeat).

John arrives in Portsmouth, New Hampshire, just in time for a taquito stuffed with braised pig's head. John jets off to the East Coast to meet the St. John's, Newfoundland and Labrador, chef making mouth-watering fried rice. (Repeat).

Among the dishes John tries in his travels: macaroni and cheese with pork belly; a sandwich called the "pulled pork and beanasaurus"; and an upgrade on the classic poutine in Quebec City. (Repeat).

The host gets a taste of the cuisine of Chicago when he eats traditional deep-dish pizza, beef sandwiches, and deli comfort dishes. (Repeat).

Four champions return to the kitchen after a personal invitation from veteran judge Scott Conant. A renowned vegetable is a true test for the appetizer basket. In the second round, one chef faces a significant challenge as an item falls to the floor. (Repeat).

Legendary judge Chris Santos puts four returning chefs to the test for a chance to compete in the tournament finale, with Chris serving as sous chef. Chris designed the appetizer basket, which includes a gorgeous homage to bacon. (Repeat).

Four champions return to the kitchen as favorites of legendary judge Alex Guarnaschelli. In the first round, a French pastry and a richly flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors. (Repeat).

It's Halloween, and the basket goblins have discovered some rather eerie ingredients. The chefs struggle to understand a "pasta brain," strive to build something beautiful out of something disgusting, and take their final shot with delectable syringes. (Repeat).

Four delicatessen pros take over the kitchen to prove that sandwiches are just the start of their culinary expertise. A platter with a classic combo and a fruit with a cult following are two of the ingredients in the first basket. (Repeat).

A look back at past episodes of "Halloween Wars." (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).

John Henson summons the spirit of Beetlejuice to help broker a deal with the lab's other spirits. To butter up the ghost with the most, he asks the bakers to make black and white desserts and Shrinker treats that feature a tiny dessert atop a larger one. (Repeat).

Four amazing competitors return to the stoves after being chosen as favorites by great judge Maneet Chauhan. Maneet's baskets for this bout include a trademark Nashville flavor, an Indian delicacy, and a frozen beverage. (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).

It's Halloween, and the basket goblins have discovered some rather eerie ingredients. The chefs struggle to understand a "pasta brain," strive to build something beautiful out of something disgusting, and take their final shot with delectable syringes. (Repeat).

Four amazing competitors return to the stoves after being chosen as favorites by great judge Maneet Chauhan. Maneet's baskets for this bout include a trademark Nashville flavor, an Indian delicacy, and a frozen beverage. (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).

Legendary judge Chris Santos puts four returning chefs to the test for a chance to compete in the tournament finale, with Chris serving as sous chef. Chris designed the appetizer basket, which includes a gorgeous homage to bacon. (Repeat).

Four champions return to the kitchen as favorites of legendary judge Alex Guarnaschelli. In the first round, a French pastry and a richly flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors. (Repeat).

Guy Fieri's traveling with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they're diggin' into a chicken-trifongo combo, and a traditional spot in Juncos is servin' up plantain-picadillo lasagna and a stew made with pig's feet. (Repeat).

This trip, Guy Fieri's doubling up with sweet and savory, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand is serving up amazing arepas with off-the-chain chicken and stellar steak. In Laramie, Wyo., a funky food truck is scoring with winning wings, including a star NFL quarterback's favorite. And in Cleveland, a two-for-one spot is making an outrageous ice cream-cake combo alo

Michael Symon and comedian Chris Redd leave Bobby Flay in tears, while chefs Adam Pawlak and Page Pressley dazzle with their twists on classics. (Repeat).

The dashing Scott Conant and Eric Adjepong unite with chefs Dane Blom and Emme Ribeiro Collins to gang up on Bobby Flay. (Repeat).

John tries out the ultra-tender braised bison cheek in Québec City; and the veggie burger in Tofino. (Repeat).

Noah Cappe tackles tasty treats at the Riverside County Fair and Date Festival in Indio, CA, the Houston Rodeo and the Medieval Fair of Norman, OK. (Repeat).

John heads to San San Diego, California, for a crash course in Chicano cooking. (Repeat).

John visits Burger Revolution in Belleville, Ont., and travels to Gabriola Island, B.C., to try the Holy Molé Burrito. Also: home-cooked shepherd's pie from the White Brick Kitchen in Toronto. (Repeat).

The host tries to eat four burger patties, bacon, sausage, chili, onion rings and an egg all served on one bun. Also: Roman-style pizza; and BBQ brisket made with a coffee rub. (Repeat).

The host eats a death-by-bacon burgerrito; visits MLTDWN in Kingston, Ont., and tries a lasagna grilled cheese; and for brunch, orders a Pacific salmon-waffle sandwich. (Repeat).

John jets to Long Beach, CA to explore the art of Filipino Brunch, from eggs to island French toast. Next, John rolls down to New Haven, CT for the Trini bite that bites back at the Bake and Shark. In Niagara-On-The-Lake, ON, John stops by a vineyard owned by two sisters to try their authentic Italian pasta and pizza. (Repeat).

Noah Cappe tackles tasty treats at the Riverside County Fair and Date Festival in Indio, CA, the Houston Rodeo and the Medieval Fair of Norman, OK. (Repeat).

John tries out the ultra-tender braised bison cheek in Québec City; and the veggie burger in Tofino. (Repeat).

John heads to San San Diego, California, for a crash course in Chicano cooking. (Repeat).

John visits Burger Revolution in Belleville, Ont., and travels to Gabriola Island, B.C., to try the Holy Molé Burrito. Also: home-cooked shepherd's pie from the White Brick Kitchen in Toronto. (Repeat).

The host tries to eat four burger patties, bacon, sausage, chili, onion rings and an egg all served on one bun. Also: Roman-style pizza; and BBQ brisket made with a coffee rub. (Repeat).

Three gingerbread artists must create pieces celebrating the 35th anniversary of "Ghostbusters." (Repeat).

Three gingerbread artists use gingerbread to tell a story of mummies run amok. (Repeat).

Three gingerbread artists must create pieces that depict the chaos of an alien attack. The competitor who can win over judges Jamika Pessoa, Gesine Prado and Jason Smith with their little green men earns a spot in the finale. (Repeat).

Freddy Krueger menaces three gingerbread artists as they create pieces to celebrate the anniversary of A Nightmare on Elm Street. (Repeat).

Four GGG competitors are back for redemption, but they might regret it when they face Guy Fieri's most terrifying games yet. First, Guy wheels out a vat of goo containing mysterious canned foods that the chefs must grab and use in a fried dish. (Repeat).

Fire station cooks compete with some firehouse meals and favorites in Flavortown Market. (Repeat).

Three all-star chefs team up with a teacher who has made a difference in their lives. Guy Fieri challenges these duos to make an elevated lunchbox meal and a strictly budgeted teacher appreciation dinner for a chance to win their educator up to $20,000. (Repeat).

Guy invites three wilderness chefs to prepare dishes featuring wild game, all while playing GGG's wild games. They'll make fireside favorites and create an elevated backcountry dinner for a chance to win $20,000. (Repeat).

Four GGG winners return to Guy Fieri's Flavortown for a chance to take another crown in one big round. They must make a winner's dinner complete with an appetizer and entrée in a non-stop hour-long battle in order to shop the market for up to $20,000. (Repeat).

The qualifying teams create a party platter featuring something raw, something fried and something cheesy. With only eight pounds of ingredients and some swapped selections, the tag teams race for the chance to move on to the big $60,000 finale! (New).

John Henson summons the spirit of Beetlejuice to help broker a deal with the lab's other spirits. To butter up the ghost with the most, he asks the bakers to make black and white desserts and Shrinker treats that feature a tiny dessert atop a larger one. (Repeat).

The qualifying teams create a party platter featuring something raw, something fried and something cheesy. With only eight pounds of ingredients and some swapped selections, the tag teams race for the chance to move on to the big $60,000 finale! (Repeat).

Guy Fieri tasks the seven remaining chefs with making seafood sandwiches using buried canned ingredients at the beach. (Repeat).

Three gingerbread artists use gingerbread to tell a story of mummies run amok. (Repeat).

Three gingerbread artists must create pieces that depict the chaos of an alien attack. The competitor who can win over judges Jamika Pessoa, Gesine Prado and Jason Smith with their little green men earns a spot in the finale. (Repeat).

Guy Fieri's worldwide journey of flavor starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings. He also grabs tandoori chicken and samosas in Middleton, NJ, and next-level Filipino dishes in Cleveland. (Repeat).

Guy Fieri's grabbing a little surf, turf and flavors from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas. Plus, Guy finds a mushroom po' boy in Somerville, NJ, and outrageous octopus in Cleveland. (Repeat).

Eddie Jackson and CNN's Poppy Harlow break the news to Bobby Flay that he's going to lose. Chefs Dayna Lee and Enrique Lozano hope to flatten the competition. (Repeat).

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay. (Repeat).

(Repeat).

Noah Cappe takes on mashup treats at the South Florida Fair in West Palm Beach, the Washington County Fair in Utah and the Houston Rodeo. (Repeat).

In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros. On warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I, a vibrant, sweet, and sour fruit served atop a jaw-dropping stack of pancakes. In Toronto, ON, John is lucky enough to grab a table at the hottest reservation in town for a behind-the-scenes pe

The host eats crepes filled with apple and smoked salmon; has pad Thai served with classic diner sides; and tries a sandwich called the Black Mamba at Jack and Lois in Hamilton, Ont. (Repeat).

Dishes in the spotlight include a chicken club sandwich topped with beef bacon, and a pulled-rabbit ragú. Also: The host visits Little Louie's Burger Joint and Soupery in Cambridge, Ont. (Repeat).

The host searches for the best eats that Miami has to offer as he tries fried snapper and black-eyed pea fritters; pork chops with an apple-raisin garnish; and a Cuban hamburger. (Repeat).

John ventures down to Philadelphia, PA for a spot famed for their Guatemalan food, especially their pupusas stuffed with cheese and loroco flowers. Next up, John gets his hands dirty with the master of meat in Toronto, ON, where he learns the secret behind their famous elk slider. John kicks back in Makawao, HI with a pineapple upside-down cake made with freshly picked fruit from Maui's famous pin

Noah Cappe takes on mashup treats at the South Florida Fair in West Palm Beach, the Washington County Fair in Utah and the Houston Rodeo. (Repeat).

(Repeat).

In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros. On warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I, a vibrant, sweet, and sour fruit served atop a jaw-dropping stack of pancakes. In Toronto, ON, John is lucky enough to grab a table at the hottest reservation in town for a behind-the-scenes pe

The host eats crepes filled with apple and smoked salmon; has pad Thai served with classic diner sides; and tries a sandwich called the Black Mamba at Jack and Lois in Hamilton, Ont. (Repeat).

Dishes in the spotlight include a chicken club sandwich topped with beef bacon, and a pulled-rabbit ragú. Also: The host visits Little Louie's Burger Joint and Soupery in Cambridge, Ont. (Repeat).

(Repeat).

Three expert baking teams compete to create the most sensational monster cakes the judges have ever seen. (Repeat).

The baking teams must dazzle the judges with a Halloween cake that takes the theme "Trick or Treat" to daring new heights. (Repeat).

With Halloween just around the corner, the baking teams will have the judges pumped for pumpkins, as they carve out topsy turvy jack-o-lantern cakes that work all the angles. (New).

The baking teams must create cakes inspired by Halloween's first lady. (Repeat).

Duff Goldman provides cursed ingredients for the four competing bakers in the first challenge. (Repeat).

Duff Goldman challenges the bakers to wake the dead by designing dead-to-alive themed cakes, mixing ingredients that are dead and dark with those that are alive and colorful. (Repeat).

The bakers must create cakes fit for monstrous matrimony. Using iconic Halloween candies like candy corn, chocolate chews and circus peanuts, the bakers whip up ghoulish designs. (Repeat).

Duff Goldman challenges the bakers to create cakes that have become infested and decayed. (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. (New).

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and The View's Ana Navarro uplift the audience. (Repeat).

Chef Eric Adjepong smiles as he takes on his friends, Bobby Flay's Titans. With $25,000 and ultimate bragging rights at stake, Eric must manage the clock as well as the pressure from his friends. (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).

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and The View's Ana Navarro uplift the audience. (Repeat).

Three expert baking teams compete to create the most sensational monster cakes the judges have ever seen. (Repeat).

The baking teams must dazzle the judges with a Halloween cake that takes the theme "Trick or Treat" to daring new heights. (Repeat).

This trip, Guy Fieri's finding all kinds of unexpected flavor. In Cleveland, Chef Michael Symon tags along to a joint taking sandwiches to the next level, including one that's a mouthful in more ways than one! In Highlands, N.J., a funky spot with an unforgettable name is amping up bar bites like Korean wings and mojo pork tacos. And in La Quinta, Calif., a creative chef is putting a new spin on f

Guy Fieri's digging into flavor coast to coast, starting at a taco joint in Indio, CA, with a next-level quesadilla-taco-au jus mashup. In New Jersey, a legit Thai spot is piling up dynamite dumplings, and a food truck is loading up monster sandwiches. (Repeat).

Bobby Flay gets diverted by Scott Conant and singer Jana Kramer while chefs Tony Smith and Sterling Buckley engage in a shrimp scrimmage. (Repeat).

The star of Late Night with Seth Meyers joins Iron Chef Michael Symon to remind Bobby he's not the only one with his name on a show. The Queen of Toast, Chef Carrie Baird, and Chef Lamar Moore from Chicago's South Side attempt to take Bobby's title away with a win of their own. (Repeat).

(Repeat).

Noah Cappe tackles his "Must Eat" list of doughy delights at the State Fair of Texas in Dallas before heading to the State Fair of Louisiana for some sweets turned savory. Finally, he grabs a Bavarian Burger at the Linde Oktoberfest Tulsa. (New).

John visits a hapa restaurants in Honolulu that mixes American and Korean flavors with Hawaiian ingredients. (Repeat).

John has red-velvet pancakes for breakfast, a pig-in-a-blanket sandwich, and chicken-and-shrimp "ciao" mein. (Repeat).

John visits a Cuban diner known for its guava-BBQ-short-rib sandwich served with yuca frita. Also: a burger called the Redonkadonk; and English steak-and-stout pie. (Repeat).

John tries a Caribbean-style lasagna and a burger made from ground bacon, plus he visits Sky Blue Sky Sandwich Company in Toronto. (Repeat).

Embark on a culinary adventure around the world, discovering dishes that are a must-try for food enthusiasts. From street food to gourmet, this journey promises to tantalize your taste buds. (Repeat).

Noah Cappe tackles his "Must Eat" list of doughy delights at the State Fair of Texas in Dallas before heading to the State Fair of Louisiana for some sweets turned savory. Finally, he grabs a Bavarian Burger at the Linde Oktoberfest Tulsa. (Repeat).

(Repeat).

John visits a hapa restaurants in Honolulu that mixes American and Korean flavors with Hawaiian ingredients. (Repeat).

John has red-velvet pancakes for breakfast, a pig-in-a-blanket sandwich, and chicken-and-shrimp "ciao" mein. (Repeat).

John visits a Cuban diner known for its guava-BBQ-short-rib sandwich served with yuca frita. Also: a burger called the Redonkadonk; and English steak-and-stout pie. (Repeat).

Chef Alex Guarnaschelli links up with the Pioneer Woman, Ree Drummond, to orchestrate a loss. (Repeat).

Chef Mika Leon brings the heat against Atlanta chef Michael Bertozzi. Then, Jesse Tyler Ferguson and chef Carla Hall decide who can join their modern family for a fight against Bobby Flay. (Repeat).

Iron Chef Alex Guarnaschelli shows Bobby Flay no mercy with fellow mean girl, the hilarious and talented actress Tina Fey. They bring in two more mean girls, celebrity chef Alexcia Smith and former stuntwoman-turned-chef Asia Mei. It's going to be fetch! (Repeat).

Featuring guests Fran Drescher and pastry chefs Shelby Sieg and Jessica Scott. (Repeat).

Food Network Star winner Eddie Jackson brings in the ultimate battle buddy, Man v. Food's Casey Webb, to throw all the manpower they can at Bobby Flay. Fine dining expert Eric Bolyard and seafood aficionado Sarah Murray duke it out for a shot at Bobby vs. their signature dish. (Repeat).

Food Network Star winner Eddie Jackson and Man v. Food's Casey Webb take on Bobby Flay. (Repeat).

Chef Charlie Loomis faces off against Chef Israel Rivera for a shot at Bobby Flay. (Repeat).

Proving that couples can be competitive, Chef Ricardo Castro and his wife, Chef Rosana Rivera, challenge each other for a chance to beat Bobby Flay. Love is in the air as they're joined by Food Network's Jet Tila and his wife, Ali, but there's no love for Bobby. (Repeat).

Iron Chef Alex Guarnaschelli and comedian Jay Pharoah look to gobble up a victory over Bobby Flay as chefs Jason Bissell and Tirzah Love face off. (Repeat).

"Iron Chef" Michael Symon and Bethenny Frankel try to frost Bobby Flay out of the kitchen. (Repeat).

Sunny Anderson and Chef Giada De Laurentiis team up to bring the heat into Bobby Flay's kitchen. The dynamic duo has recruited Indian expert Chef Paddy Rawal and Caribbean specialist Chef Trey Lamont to set Bobby's kitchen ablaze. (Repeat).

Mikey Day and Katie Lee team up in an attempt to beat Bobby Flay. (Repeat).

Actor and comedian Bob Saget teams up with Worst Cooks in America's Chef Anne Burrell to get the last laugh on Bobby Flay. (Repeat).

Chef Carla Hall brings in chefs Chris Thompson and Daniele Uditi who are experts in Italian food. (Repeat).

Two Texan pastry chefs cross their fingers that they get less tricks and more treats for this Halloween-theme battle overseen by Bobby's pals Sunny Anderson and Laura Vitale. (Repeat).

Food Network's Giada De Laurentiis and The Chew's Daphne Oz "cast a spell" to beat Bobby. Chefs Jeffrey Hansell and Meghann Ward look to scare Bobby out of his own kitchen. (Repeat).

Jesse Palmer and Eddie Jackson step into Bobby Flay's arena. (Repeat).

Bobby Flay refuses to give up without trying; Pastry chefs Kareem Queeman and Michael McGowan work with a spooky star ingredient. (Repeat).

Chef Silvia Barban is determined to exact sweet retribution on Titan Brooke Williamson. Silvia may be able to get revenge if she can overcome the challenges of Bobby Flay's Triple Threat kitchen and judge Andrew Zimmern's discerning palate. (New).

Ted Allen and Jeannie Mai are keeping it real with Bobby Flay, and they want a win. They stack the deck with two authentic Italian cuisine experts, chefs Ryan DePersio and Giuseppe Fanelli. (Repeat).

Best Baker in America's Scott Conant teams up with actress Sasha Pieterse to get the truth and a loss out of Bobby Flay. They get a little help from talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti. (Repeat).

Worst Cooks in America's Anne Burrell gets a little help from her friend Valerie Bertinelli on the mission to bring down Bobby Flay. They recruit Napa Valley's Elizabeth Binder and Washington, D.C.'s Mike Ellis to help them see this mission through. (Repeat).

Chef Michael Voltaggio gets help from actress Drew Barrymore to take down Bobby Flay. They bring in fantastic pastry chefs DaVee Harned and Miriam Rieder Taylor, who have a passion for chocolate. (Repeat).

Chef Silvia Barban is determined to exact sweet retribution on Titan Brooke Williamson. Silvia may be able to get revenge if she can overcome the challenges of Bobby Flay's Triple Threat kitchen and judge Andrew Zimmern's discerning palate. (Repeat).

Ted Allen and Jeannie Mai are keeping it real with Bobby Flay, and they want a win. They stack the deck with two authentic Italian cuisine experts, chefs Ryan DePersio and Giuseppe Fanelli. (Repeat).

Best Baker in America's Scott Conant teams up with actress Sasha Pieterse to get the truth and a loss out of Bobby Flay. They get a little help from talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti. (Repeat).

Iron Chef Alex Guarnaschelli shows Bobby Flay no mercy with fellow mean girl, the hilarious and talented actress Tina Fey. They bring in two more mean girls, celebrity chef Alexcia Smith and former stuntwoman-turned-chef Asia Mei. It's going to be fetch! (Repeat).

Featuring guests Fran Drescher and pastry chefs Shelby Sieg and Jessica Scott. (Repeat).

Food Network Star winner Eddie Jackson brings in the ultimate battle buddy, Man v. Food's Casey Webb, to throw all the manpower they can at Bobby Flay. Fine dining expert Eric Bolyard and seafood aficionado Sarah Murray duke it out for a shot at Bobby vs. their signature dish. (Repeat).

Food Network Star winner Eddie Jackson and Man v. Food's Casey Webb take on Bobby Flay. (Repeat).

Guy Fieri's unhinging the jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli is piling up the porchetta, and a burger joint is adding over-the-top twists. In Nashville, a Vietnamese spot is making the bomb banh mi. (Repeat).

Guy Fieri gets cheesy at a New Jersey meat market stacking up their spin on the sloppy joe. In Nashville, a taco joint is piling nachos with hot local flavor, and a down-home spot is serving the bomb barbecue pork mac. (Repeat).

Martha Stewart and chef Richard Blais hold court with chefs Katherine Fuchs and Michael Merida. (Repeat).

Actress Jane Krakowski teams up with Chef Michael Symon to steal Bobby Flay's spotlight. They bring in no-nonsense chefs Attila Bollok from Los Angeles and Matthew Spinner from Cleveland to give Bobby an early curtain call. (Repeat).

John Catucci samples some of the best dishes from The Deviled Pig, a barbecue joint in Tampa, FL. He also indulges in Punjabi fusion cuisine from Rick's Good Eats om Mississauga, ON. He also visits Tonari, a Japanese-Italian fusion restaurant in Washington, D.C. (Repeat).

Host John Catucci visits three restaurants that serve phenomenal dishes. He samples some of the specialties of Moon Rabbit in Washington, DC, Maker Pizza in Toronto, and Mike's Huli Chicken in Kahuku, Hawaii. (Repeat).

John travels to Noank, Conn. to check New England's tastiest hot lobster roll off his bucket list; John devours a mouth-watering Kamayan feast of crunchy pork belly and chicken adobo in Toronto, Ont. (Repeat).

John visits Louisville to try out some truly authentic Kentucky fried chicken at a world-famous historic location before heading to Boston to dig into the ultimate surf and turf burger topped with a juicy lobster tail. (Repeat).

The host travels to Niagara Falls, Ont., for the Regal Diner's sausage butties served with an omelet made of bacon, tomato, onion and cheddar cheese. Also: He eats "big kid" macaroni and cheese at the Mile One Eating House in Pemberton, B.C.; and tries an ox tongue sandwich with a side of bone marrow. (Repeat).

For Christmas, John recalls memorable meals from restaurants that he has visited in the past. Included: the hollandaise at Shine Café in Victoria, B.C.; a double-decker sandwich from the Early Bird diner in London, Ont.; and Caribbean-style bread pudding at Antoinette's in the city of Whitehorse. (Repeat).

John revisits a few restaurants to learn what his favorite chefs cook on Christmas. Included: sweet treats from Jelly Modern Doughnuts in Calgary, Alta.; seafood-stuffed turkey at Saint John Alehouse in New Brunswick; and a taste of Italy, including tiramisu and chocolate salami, at That Little Place by the Lights in Huntsville, Ont. (Repeat).

Authentic Napoletana pizza and pasta is featured at Pizzeria Via Mercanti in Toronto; and host John Catucci joins in on the rib rubbing at Moonshine BBQ in Lynnwood, Wash. Also: The host visits the Cheshire Cat Pub in Ottawa. (Repeat).

Preparing salt and pepper shrimp; and three-cup chicken with rice. (Repeat).

Michael Symon explores the world of bold and spicy flavors! First on the menu is Spicy Smoked Chicken Thighs with Pineapple Glaze featuring Michael's favorite cut of chicken. Then, he dives into the iconic Barberton Hot Sauce, a regional treasure, before indulging in Spicy Molten Chocolate Cake, a chocoholic's dream with a delightful twist of subtle heat. Finally, the Symons add an extra kick of s

The Kitchen kicks off winning recipes that are a touchdown for the taste buds. Sunny Anderson rises and shines with Tex-Mex Desayuno Potato Bites, and Katie Lee Biegel gets an early start on her make-ahead Cheesy Dill Pickle Dip. Then, Jeff Mauro and Geoffrey Zakarian get creative with Greek-Style and Italian-Style Nachos, and Geoffrey mixes up a Grapefruit Tequila Sunrise while the crew shares th

Ree Drummond grills a whole meal over the flames with a little help from some indoor prep. There's surf and turf with spectacular Herby Grilled Shrimp and Scallop Skewers and juicy marinated Savory Grilled Steak Skewers. On the side, there's an amazing Charred Broccoli and Cauliflower Salad, plus great Grilled Yukon Gold Potatoes with a spicy butter. Finally, Ree combines hot and cold with Coconut

Ree Drummond has summer entertaining covered with a Mediterranean feast. She's making delicious Marinated Citrus Salmon Skewers and Greek Yogurt Dip served with a one-pan Creamy Cheesy Orzotto. For dessert, there's simply divine Baklava-inspired Sundaes. (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).

John Henson summons the spirit of Beetlejuice to help broker a deal with the lab's other spirits. To butter up the ghost with the most, he asks the bakers to make black and white desserts and Shrinker treats that feature a tiny dessert atop a larger one. (Repeat).

Guy Fieri is digging into chicken and some crazy creations. In Palm Springs, CA, a crepe spot is all about the savory, while a funky joint is cooking Mexican pollo. Then, an Egyptian food truck in Nashville is firing up wings and a falafel waffle. (Repeat).

Guy Fieri dives into a meaty smorgasbord, starting with a funky Nashville joint that serves a skyscraper burger. Then in New Smyrna Beach, Florida, a rockin' chef cooks up real deal gnocchi and an out-of-this-world spot goes huge with a monster pork chop. (Repeat).

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a funky Nashville joint that's adding green chile crunch to their signature wrap. In Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties. (Repeat).

Guy Fieri's heading east to get a taste of the South. A real deal smokehouse in New Hampshire is putting their own spin on meatloaf, a funky North Carolina joint is spicing up their shrimp and a historic Florida spot is making a standout seafood stew. (Repeat).

Guy Fieri's rolling out with a little "holey" moley in New Hampshire, where a joint is puttin' out bomb bagels. In North Carolina, a funky spot is adding a Southern spin to egg rolls, and a fun Florida chef is goin' prime time with pastrami and pizza. (Repeat).

Guy Fieri loads up the meat with bomb beef and bird. In North Conway, New Hampshire, a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, North Carolina, is firin' up monster barbecue. Then in Taos, a traditional spot serves up New Mexican specialties. (Repeat).