2024-10-03
Host Sunny Anderson asks seven carvers to create massive jack-o'-lanterns that tell a ghost story. Then, each carver must create four nesting jack-o'-lanterns that are just as enchanting on their own as they are when they come together. (Repeat).
Six carvers are given the challenge to make a 3D zombie with their likeness; and later create a haunted house with at least 15 pumpkins. (Repeat).
The sky's the limit when Sunny challenges the carvers to build their biggest pumpkin creations yet, first bringing a frightening phobia to life and then depicting a circus sideshow gone terribly wrong. (Repeat).
The final four carvers battle it out to earn the title of "Outrageous Pumpkins" Champion. First, they create a larger-than-life children's toy with a creepy spin. Then, the carvers must go all out with a sinister depiction of a popular playground pastime. (Repeat).
The chefs may be spooked by the eerie surprises in their baskets for Halloween. A unique meat platter grabs the competitors' attention at the start of round one, then a frightening ingredient stares back at the chefs from the entrée basket. The two finalists get excited by Halloween candy as they make some creative desserts. (Repeat).
Guy Fieri kicks off GGG's biggest and wildest team tournament. In a TOC Champs vs. Culinary Giant Slayers showdown, the teammates work alone in 10-minute tag-team shifts to create a sweet and savory duo with a few mandatory grocery list items. (Repeat).
In the second heat of Guy Fieri's wild team tournament, Culinary Award Winners take on Competition All-Stars. Each tag team must make a vegetarian version of a classic food duo, while a red light special from the clearance shelves adds to the confusion. (Repeat).
In the final qualifying heat of Guy Fieri's tag-team tournament, GGG Judges take on Team Next Gen. The chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning dish. (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).
It's the finale of Guy Fieri's wild tournament as the two highest-scoring all-star teams face off in the ultimate relay rumble. The first chefs on each team are given $40 to make a high-end dinner on a budget, and the second chefs must shop for a dessert with whatever money is left over. The final chefs do their best to complete the dishes their teammates started and present them to the judges. Th
John Henson pairs up the bakers into research teams, and they cobble together lab specimen-stuffed desserts. With elimination looming, the bakers serve judges Carla Hall, Zac Young and Stephanie Boswell a mad menagerie of cutesy-to-creepy desserts. (Repeat).
It's the finale of Guy Fieri's wild tournament as the two highest-scoring all-star teams face off in the ultimate relay rumble. The first chefs on each team are given $40 to make a high-end dinner on a budget, and the second chefs must shop for a dessert with whatever money is left over. The final chefs do their best to complete the dishes their teammates started and present them to the judges. Th
The chefs are divided into two teams and are about to prepare a game day platter. (Repeat).
Six carvers are given the challenge to make a 3D zombie with their likeness; and later create a haunted house with at least 15 pumpkins. (Repeat).
The sky's the limit when Sunny challenges the carvers to build their biggest pumpkin creations yet, first bringing a frightening phobia to life and then depicting a circus sideshow gone terribly wrong. (Repeat).
This trip, Guy Fieri's getting stuffed and sandwiched. In Los Angeles, a taco truck goes big with the birria, while in Bend, Oregon, it's Polish-palooza with lights-out pierogis. Then in Milford, Ohio, an elevated diner is spicing up their chicken sandwich. (Repeat).
Guy Fieri explores dumplings from around the world. A Japanese restaurant in Cincinnati serves meaty gyozas, while a Nepalese restaurant in Oregon serves genuine Nepalese dishes. A Lebanese-Armenian refuge in Los Angeles serves a delectable dumpling meal. (Repeat).
Food Network's Michael Symon gets help from The View's Sunny Hostin as they try to cut Bobby Flay down to size. New York chef Pom Amaritnant duels with Chef Troy Gagliardo from North Carolina for a chance to dethrone the king. (Repeat).
Anne Burrell and David Burtka dig deep for two chefs that can take down Bobby Flay. (Repeat).
Detroit-style pie pizza in Toronto, Ontario; sushi from Portland, Oregon; and fried chicken sandwiches from Winnepeg, Manitoba. (Repeat).
Creamy crab dip in Virginia; Louisiana's authentic crawfish gumbo. (Repeat).
Checking out the best donut in Toronto, Ontario; Trying out ocean-fresh Nova Scotia scallops from a seaside restaurant in Lunenburg; Visiting Seattle, Oregon for small restaurant's soba. (Repeat).
John eats Southern-style hot dogs and Thai street food. Also: He visits Anna Mae's Restaurant and Bakery. (Repeat).
John eats brunch at Lisa Marie in Toronto. Other culinary highlights include smoked meats and seafood beignets. (Repeat).
John explores how sugar, chocolate, butter and cream are valuable ingredients at a brunch diner; and he visits a New Orleans restaurant that has been serving po'boys since 1929. Also: a Vancouver Mexican eatery known for its fresh menu offerings. (Repeat).
Boar burger with black bun from Halifax, Nova Scotia; Thai cuisine from New York City; and learning how to make perogies in Saskatoon, Saskatchewan. (Repeat).
Creamy crab dip in Virginia; Louisiana's authentic crawfish gumbo. (Repeat).
Detroit-style pie pizza in Toronto, Ontario; sushi from Portland, Oregon; and fried chicken sandwiches from Winnepeg, Manitoba. (Repeat).
Checking out the best donut in Toronto, Ontario; Trying out ocean-fresh Nova Scotia scallops from a seaside restaurant in Lunenburg; Visiting Seattle, Oregon for small restaurant's soba. (Repeat).
John eats Southern-style hot dogs and Thai street food. Also: He visits Anna Mae's Restaurant and Bakery. (Repeat).
John eats brunch at Lisa Marie in Toronto. Other culinary highlights include smoked meats and seafood beignets. (Repeat).