2024-09-23
Adam is in New York City and has tried a covert Cuban restaurant, secret short rib sliders at a sweet shop, restricted off-menu veal chops at a speakeasy steakhouse, and a popular Latin luncheonette hidden inside a working loading dock. (Repeat).
Adam is in Philly at a wacky joint with a secret beer-filled burger, the ultimate chili pie upgrade at a restaurant in an old bank, a hidden Mexican meatball sub and an off-the-menu glazed fried chicken at a doughnut shop. (Repeat).
Host Kristin Chenoweth challenges the remaining teams to create and depict the signature sport that makes their part of Candy Land unique. Judges Nacho Aguirre and Aarti Sequeira decide which teams move forward in the competition.
Robert Irvine samples extraordinary confections, starting in Cerritos, CA with a unique s'mores dessert made with fries. Then, he meets a chef topping fried chicken with ice cream in San Antonio before visiting a historic Las Vegas doughnut shop.
Robert Irvine tests his mettle in California with a super spicy burrito. Then, in Denver, a decadent dark chocolate cake is pushed to new heights with whiskey, cherry pipe tobacco and hot chile peppers. (Repeat).
Robert Irvine is sharing indulgent food that's stacked and stuffed with flavor. First, he's in New Orleans to try beignets stuffed with savory seafood or berry cheesecake. In Denver, classic Venezuelan sandwiches are stacked between fried plantain buns.
In New Orleans, Robert Irvine takes a bite out of Mexican fried cheese and braised oxtails sandwiched between cheese-stuffed pupusas. In Boston, mac and cheese is oozing with a luscious cheesy sauce over pasta noodles and topped with BBQ pulled pork. (Repeat).
Robert Irvine is cheating with bar bites that indulge every taste bud, starting in New Orleans with a global fusion nacho dish and a floral margarita. In Richmond, Robert finds an eight-layer pork sandwich and a Bloody Mary garnished like a BBQ buffet.
Robert Irvine is hankering for cheat-worthy barbecue, starting in Philadelphia with a cheesesteak busting with BBQ beef brisket and mouth-melting lobster. Then, there's loaded mac 'n' cheese in California and mind-altering BBQ pork tacos in Denver.
Robert Irvine's looking for cheats that comfort the soul, starting at the oldest Irish pub in Philadelphia with meatloaf and mashed potatoes stacked a mile high. Then, in Stamford, CT, there's chocolate-hazelnut, peanut butter cup French toast. (Repeat).
Robert Irvine is ready for decadent deep-fried delights, starting in Philadelphia with French toast loaded with cream cheese, chocolate chips and crispy fried chicken. In Boston, fried balls are filled with crunchy mac 'n' cheese and fresh lobster. (Repeat).
Jordan Andino explores the cuisine of Toronto, Canada. He goes to restaurants Chantecler, Petit Potato, and Nightowl Toronto.
Jordan Andino explores the Montreal food scene. He tries braised calamari caponata and soft shell crab banh mi at Monkland Tavern in Notre Dame; filet mignon, grilled chicken, and suffed baked potato at Moishe's in Plateau Mont Royal; and cheesy, gooey pastries and passionfruit pulled pork arepa at a Venezuelan hot spot in Little Italy.
Jordan Andino's on the west coast, checking out what Vancouver has to offer after hours. His first stop is tapas bar Espana, where he cracks into a Spanish version of a British Scotch egg and follows that up with incredible seafood paella. Next he heads to the Gastown neighborhood and stops at Clough Club, known for its twisted-up street food and cultivated cocktails.
Jordan Andino hits the streets to uncover unexpected late night delights in Pittsburgh. First, Jordan heads to the Yard in Shadyside where they're grilling up more than 29 different kinds of grilled cheese sandwiches. Then, Jordan heads downtown to Caribbean-themed Pirata for flavorful Jamaican beef patties, skirt steak tacos and adventurous pirate life. Lastly, it's a trip to Umami in Lawrencevil
Jordan Andino is in Providence, Rhode Island, a small town bursting with late night eating opportunities. He tries brisket nachos, lemon chess pie, ham biscuits, and more.
Jordan Andino checks out what Portland, Maine has to offer after hours. He tries polenta cheese fries, Polynesian skewers, tropical chicken wings, flaming cocktails, and more.
There's a barbecue battle in the arena for a shot at $10,000. The competition beefs up in the crossfire round. The Feast of Fire serves up ultimate comfort food to judges Connie DeSousa, Ray Lampe, and Hugh Mangum. (Repeat).
In the Wildfire Round, the chefs must reimagine pantry staples for a shot at a spot in the final round. The Feast of Fire celebrates the flavors of a Hawaiian luau. (Repeat).
Tanya, a Kelowna, BC wedding cake designer, is overwhelmed by the added challenges of running a bakery cafe. She needs Steve to show her how to increase her sales by creating new signature products with fresh local ingredients so she can stop worrying about surviving and spend more time with her young daughter. (Repeat).
Self-taught Felicia needs Steve's help to gain the professional baking skills she didn't learn online. (Repeat).
Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.
Andrew highlights seafood dishes in North Carolina's Outer Banks region.
Alex takes over the parking lot at Bristol Farms in Calabasas, California. It's a real "steakout" as the chefs are on the hunt for meat and potatoes.
It's a great day for grocery shoppers at Ralph's in Glendale, as four chefs pay big for those bags. First there's a parking lot burrito battle, and then it's a stakeout that'll make Grandma proud. It all comes down to the last chefs standing. (Repeat).
Three chocolatiers take on tough chocolate challenges in the kitchen and try to impress judges Valerie Gordon and Jonathan Grahm. (Repeat).
Chef Alex Guarnaschelli and "Alex vs. America" host Eric Adjepong follow along as three chefs specializing in noodles take on two fierce rounds of cooking. They react to the competitors' dishes and the decision of judges Evan Funke and Jet Tila. (Repeat).
Adam is in New York City and has tried a covert Cuban restaurant, secret short rib sliders at a sweet shop, restricted off-menu veal chops at a speakeasy steakhouse, and a popular Latin luncheonette hidden inside a working loading dock. (Repeat).
Adam is in Philly at a wacky joint with a secret beer-filled burger, the ultimate chili pie upgrade at a restaurant in an old bank, a hidden Mexican meatball sub and an off-the-menu glazed fried chicken at a doughnut shop. (Repeat).
The world's tastiest sandwiches as chosen by Andrew. Included: Italian beef and French dip.
Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.
Andrew highlights seafood dishes in North Carolina's Outer Banks region.
Guy Fieri dispatches Noah Cappe on a mission with celebrity chefs Jet Tila and Tiffani Faison to explore the food scene in Clarksville, Tennessee, where they sample pizza, pasta, BBQ and cheesecake to find out which restaurant has the top dish. (Repeat).
Guy Fieri sends Noah Cappe, Aarti Sequeira, and Joe Sasto to explore Placerville, California's top restaurants. With options such as BBQ, Roman meals, oysters, and gold miner fare, they have difficulty deciding which ones to choose. (Repeat).
Differences between Cajun and Creole cooking are explored. Also: making the perfect roux-based gumbo.
How to shop for, prep and cook several versions of Cornish game hen. Included: food-safety guidelines and tools.