2024-09-25
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).