2024-10-23
Four chefs work with Mediterranean classics to honor their Greek culinary heritage. They feast their eyes on a special cookie which appears to be staring back, get a leg up with their lamb entrées and are inspired by nostalgic favorites for dessert. (Repeat).
Damaris Phillips challenges the remaining teams to bring everything they've got to ensure their spot in the all-star grand finale. To move on, the teams create their own supernatural-themed stories while having to contend with another jarring jump scare. (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).
Visiting some familiar Triple D faces and checking out their new places. Included: a primo pizza joint in Flagstaff, Arizona; and a waterfront spot in Fairhope, Alabama. (Repeat).
Guy Fieri digs into some righteous ramen in St. Petersburg, FL, a funky joint frying up chicken gizzards in Lansing, MI, plus, a New Orleans smokehouse puttin' out Big Easy favorites like spicy shrimp boudin. (Repeat).
Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient. Chef Alex Guarnaschelli and Man v. Food's Casey Webb try to ease the pressure with some pranks to throw Bobby off his game. (Repeat).
Chef Geoffrey Zakarian and TV host Carson Kressley team up to take down Bobby Flay and tackle his basic button-down fashion choices. (Repeat).
Duck confit waffle from Victoria, British Columbia; Haitian cusine from Montreal, Quebec; and more. (Repeat).
Noah attends the Kentucky Derby Festival in Louisville, where he eats a custom-made pizza, Ozark-style loaded fries topped with pork, baked beans and cheddar cheese, fried cookie dough and a festive funnel cake. Also: Vendors at the South Texas State Fair serve up the Swamp Thing and Hush Kitties. (Repeat).
Exploring the Royal Thai cuisine in Toronto; deep fried key lime pie in Marathon, Florida; and a Mexican snack in Phoenix, Arizona. (Repeat).
Looking to gain a little weight? How about a lot? John Catucci visits three Canadian eateries that offer only full-fat options! D & S Southern BBQ in Carlsbad Springs, ON features The Determinator Burger: three homemade patties, back bacon, beef brisket, onion rings, cheese... oh and built with grilled cheese sandwiches instead of buns. Think you can handle it? No-one else has! (Repeat).
Stops include the Saint John Ale House in Saint John, N.B., for lobster and prime rib; the Fraser Park Restaurant in Burnaby, B.C., for German sausages; the Philadelphia Kitchen in Orangeville, Ont., for cheesesteaks. (Repeat).
John finds bobotie, a South African mince meat delicacy, at Stoneface Dolly's, a small family-run restaurant in Ottawa, Ontario. And only four hours down the Trans Canada Highway in Toronto, John steps into Hadley's, a neighborhood restaurant. (Repeat).
Featuring the Star Wars-themed dishes from Walk Disney World Resort; a burger joint in Toronto; and mouth-watering Mexican dishes from Tucson. (Repeat).
Noah attends the Kentucky Derby Festival in Louisville, where he eats a custom-made pizza, Ozark-style loaded fries topped with pork, baked beans and cheddar cheese, fried cookie dough and a festive funnel cake. Also: Vendors at the South Texas State Fair serve up the Swamp Thing and Hush Kitties. (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).
Looking to gain a little weight? How about a lot? John Catucci visits three Canadian eateries that offer only full-fat options! D & S Southern BBQ in Carlsbad Springs, ON features The Determinator Burger: three homemade patties, back bacon, beef brisket, onion rings, cheese... oh and built with grilled cheese sandwiches instead of buns. Think you can handle it? No-one else has! (Repeat).
Stops include the Saint John Ale House in Saint John, N.B., for lobster and prime rib; the Fraser Park Restaurant in Burnaby, B.C., for German sausages; the Philadelphia Kitchen in Orangeville, Ont., for cheesesteaks. (Repeat).
Three baking teams try to woo judges with swoon-worthy cakes that showcase a Halloween romance. (Repeat).
Host Brad Smith challenges the bakers to construct a haunted hotel cake. From skeletons in the closet to phantoms in the foyer, the teams must take judges Eddie Jackson, Ron Ben-Israel and Harry Eastwood on the creepiest trip of their lives. (Repeat).
Brad Smith asks the bakers to create cakes featuring adorable monster babies, before the werewolf, mummy and vampire were all grown up. The teams must impress the judges with the perfect balance of cute and scary. (Repeat).
The teams bring another life to cakes that capture the mysterious world of Dr. Frankenstein's lab. (Repeat).
Brad Smith asks the bakers to create a cake featuring aliens and robots in a futuristic battle. The teams must stun judges Eddie Jackson, Ron Ben-Israel and Harry Eastwood with their flavors in a scrumptious showdown. (Repeat).
Seven carvers must master the classic jack-o'-lantern. In the Quick Carve round, the competitors depict the struggle between good and evil. In the Big Carve round, each competitor is given one of the seven deadly sins to inspire their masterpiece. (Repeat).
Six expert pumpkin carvers incorporate fire in 3-D dioramas of trick-or-treating pumpkins. (Repeat).
Five expert pumpkin carvers face a spooky structures challenge. The carvers stack pumpkins to create undead animals in a pet cemetery-themed Quick Carve round before moving on to make enormous prehistoric creatures in the Big Carve round. (Repeat).
The final four pumpkin carvers make monsters-in-law and monstery party scenes using Atlantic Giant pumpkin. (Repeat).
Guy Fieri invites four chefs with a passion for pork to smoke the competition with sizzling bacon dishes. They prepare a signature bacon dish using their meager piggy bank funds and prove they can do "swine dining" with a high-end dish featuring fruit. (New).
Halloween-theme challenges. Included: Tiny jack-o'-lanterns are used to collect ingredients for tricked-out treats; blindfolds are worn while shopping for "dinners to die for"; and a frightening trick-or-treater shows up in Flavortown when the chefs cook a mummified dish. (Repeat).
(Repeat).