2024-10-05
Bobby Flay challenges the Titans with Chef Ayaka Guido, and as the right hand to Chef Jean George Vongerichten, she comes prepared with her Michelin training. Then, the Titans are shocked by the return of Chef Frank Prisinzano and his bold opinions. (Repeat).
Christmas cookie challenge pals Ree Drummond and Eddie Jackson join forces to decide who has what it takes to get the job done against Bobby Flay. Seafood specialist Chef Ian Rough must battle California ranch chef Anthony Endy for a chance to go against Bobby. (Repeat).
Alex Guarnaschelli and Chef Michael Voltaggio love nothing more than getting Bobby Flay beat. They're cheering on fine dining expert Jennifer Dewasha and seafood aficionado Devin Bozkaya, who are ready to battle for a chance at the throne. (Repeat).
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).
Guy Fieri is hitting up places and crushing every taste imaginable. A Malaysian sanctuary near Cincinnati and a Salvadorian establishment in Port Chester, NY both serve authentic cultural dishes. In addition, an Omaha bus serves pizza in the Detroit manner. (Repeat).
Guy Fieri's visiting restaurants owned by familiar Food Network faces. In Studio City, CA, Chef Antonia Lofaso is cooking up out-of-this-world global flavors, and in Rapid City, SD, Chef Justin Warner is serving up righteous ramen and dynamite dumplings. (Repeat).
Iron Chef Michael Symon and Chopped's Amanda Frietag are ready to make sure Bobby Flay goes home empty-handed. Chef Carrie Eagle from Jacksonville, Fla., soars into the arena to take on Cincinnati stalwart Jose Salazar, and both chefs are looking to squeeze out a win against Bobby. (Repeat).
Two chefs team up with food enthusiasts to challenge a culinary master in his own kitchen. Watch the intense battle to see who comes out on top. (Repeat).
Featuring Japanese hotdogs with shrimp tempura and dried nori from Vancouver; and learning how to make wild black squid ink noodles in Ottawa. (Repeat).
A trip to Victoria, BC for the famous super stacked duck confit waffle; Exploring the Haitian cuisine in a restaurant in Montréal, QC; and deep fried lasagna sandwich in Orlando, FL. (Repeat).
Duck confit waffle from Victoria, British Columbia; Haitian cusine from Montreal, Quebec; and more. (Repeat).
Exploring the Royal Thai cuisine in Toronto; deep fried key lime pie in Marathon, Florida; and a Mexican snack in Phoenix, Arizona. (Repeat).
John visits a place specializing in sweet and savory crepes; gets his fill of West Coast comfort food; and explores the Peruvian menu offered at Culantro in Hamilton, Ont. (Repeat).
An Austin institution for breakfast tacos is visited, along with a diner known for serving '50s-style luncheon classics, and a fish shack in Kingston, Ont. (Repeat).
John visits a waffle house in Hamilton, Ont.; checks out a former corner store-turned-untraditional Southern restaurant; and slurps down some oysters. (Repeat).
Country-style staples like burgers, fried chicken and sweet corn ice cream are found in Creemore, Ont.; smoked BBQ is the lunch special at a Toronto restaurant; and kooky Canadian faves are served in downtown Memphis. (Repeat).
Rachael Ray's quick roasted chicken parm meatball patties are a marriage of a classic Italian favorite and good old American burgers. She layers homemade, oven-roasted chicken patties on Italian rolls with sauce and cheese and pairs the sandwich with her salami salad. (Repeat).
Michael Symon and his wife, Lizzie, prepare an elegant Italian feast, pairing Lizzie's tender and delicious Chicken Cutlets with Michael's Spaghetti with Pesto Tomato Sauce. They top off the day with Lizzie's refreshing, fruity C and C Slushy. (Repeat).
Katie Lee Biegel makes comforting Butternut Squash and Kale Lasagna Spirals, Jeff Mauro fries up Bacon and Chive Spaghetti Squash Fritters and Geoffrey Zakarian tries out the official Harry Potter Cookbook. (Repeat).
Ree Drummond shines a spotlight on her husband, Ladd, as she makes Ultimate Breakfast Bakes, Ladd's Prime Rib with delicious jus -- with enough leftovers for epic Prime Rib Sandwiches or an easy Prime Rib Salad -- and an awesome Double Chocolate Shake. (New).
Ree Drummond is raiding the fridge for some sensational eats. First up, Fridge Raid Shakshuka is an incredible way to start the day, followed by easy Produce Drawer Primavera. Pancake Mix Dessert Crepes and Loaded Potato Pancakes round out the menu. (Repeat).
With Halloween fast approaching, Jet Tila and Rosanna Pansino task four cookie makers with creating two costumes out of cookies. Then, things start to get spooky as the cookiers construct 3D buildings that are haunted by the flavors of sippable spirits. (Repeat).
Jet Tila and Rosanna Pansino challenge four cookie makers to swap evil and good with their Halloween cookie characters. (Repeat).
Jet Tila and Rosanna Pansino set the scene as four top cookie makers emerge from the shadows with spooky silhouette cookies. Then, the cookiers use orange-colored ingredients to craft 3D treats depicting Halloween's most-notable icon: the jack-o'-lantern. (Repeat).
The cookie makers need to make Halloween masks made of cookies for the hosts; and edible banners that are usable. (Repeat).
Jet Tila and Rosanna Pansino have some unconventional colors in mind as they challenge the cookie makers to give classic Halloween designs a makeover. Then, the cookiers dig up 3D graveyards filled with creepy characters and bloody-good ingredients. (Repeat).
Four expert cookie makers create hyper-realistic body part cookies. Then, the cookiers work their magic on 3D cookie cauldrons that include potent potion ingredients. (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).
Guy Fieri is making prime-time pit stops. A farm-to-table restaurant in Mobile, Atlanta, serves excellent touffe. Apizza place in Greenwich, Connecticut, serves authentic pie. AMediterranean restaurant in Cody, Wyoming, serves lights-out lamb flatbread. (Repeat).
Guy Fieri's checking out how stellar sandwiches stack up. He hits the road for elevated meatloaf and a creative chicken trifecta in Omaha, NE, dynamite dip and fall-off-the-bone pork in Daphne, AL, and bomb bao with a righteous Reuben in Stamford, CT. (Repeat).
Guy Fieri's checking in on flavors packing a punch! An Atlanta franchise is serving up Korean-Mexican fusion, a Thai spot in Dallas is dishing out their authentic chicken platter, and real-deal Italian is going strong in Phoenix with squid ink pasta. (New).
Guy Fieri's divin' into chicken, noodles and more in-between. An Omaha joint is going big with pasta & cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, CT, is putting out elevated dishes. (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).
Guy Fieri's digging into dishes with and without meat. In Mobile, Alabama, there's righteous rabbit, while in Omaha, Nebraska, a vegan joint brings a meatless spin to fried chicken. Then in Stamford, Connecticut, Guy and sportscaster Dan Patrick chow down on gangster Greek. (Repeat).
Guy Fieri's having it wrapped, pied and fried. A funky Latin joint in Mobile, AL, serves crave-able carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies. Then, in Omaha, NE, it's the-bomb brisket and duck confit fries. (Repeat).