Food Network HD

Guy finds clean eats in Sioux Falls, S.D., a 25-ingredient meatloaf in Fairbanks, Alaska, and Midwest mashups in Moorhead, Minn.

Guy Fieri rolls into a tucked-away panini paradise in Chehalis, Wash.; a Korean spot in Brentwood, Tenn., gets spicy with its chicken and bulgogi; in Houston, a barbecue joint throws Tex-Mex into the mix with brisket tacos and jalapeño sausage.

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Jet Tila shares how to get Korean flavors in a home kitchen; he fuses cultures with his Korean short rib tacos made with braised beef and a sticky sauce; paper-thin slices of rib-eye for a classic Korean barbecue dish, spicy beef bulgogi.

Jet Tila brings a taste of Japan with his hearty Sukiyaki that includes wagyu beef, shirataki noodles and a medley of vegetables; he makes Oyako Donburi, a rice bowl that incorporates kombu, sake and mirin for a strong umami flavor.

Kardea brings her mom, grandma and cousin on a day trip to Wadmalaw Island, where she makes a meal of pulled pork sandwiches with Wadmalaw BBQ sauce, pan-fried collard greens with bacon and a boozy sea island punch.

Kardea Brown and her aunt TC cook up a meal for the volunteers of TC's church with barbecue smoked turkey wings, skillet lima beans, creamed corn casserole and lemon pudding pound cake.

For a night of backyard camping with her nephews and nieces, Kardea Brown is cooking brisket and bean chili with sweet mini corn muffins and vegetable medley sauté; s'mores cereal treats are perfect for everyone to enjoy around the fire.

Kardea Brown and African American historian Kevin Mitchell discuss the meaning and impact of Juneteenth over chicken and sausage gumbo, NOLA-style potato salad, marinated watermelon salad and red velvet Swiss roll with cream cheese frosting.

Ree delivers a breakfast to hungry cattle workers that includes breakfast potatoes, spicy scrambled eggs, and black pepper and sage biscuits with sausage gravy.

Ree Drummond road-tests minibar snacks for her boarding house, including hometown toffee, chocolatey apricots, sprinkle cookies, Drummond Ranch potato chips, and savory, spicy cowboy cheese bites.

Ree Drummond makes almost-healthy and fabulous versions of classics.

Ree cooks up dishes that she can serve half now and freeze the rest for another time, including shrimp scampi stuffed shells, nacho cheese casserole, ranch pizza pie and slow cooker drip beef sandwiches.

Nick DiGiovanni creates home-cooked meals packed with flavor.

Nick DiGiovanni creates home-cooked meals packed with flavor.

The hosts show how to use kitchen tools to make recipes like Sesame Ginger Chicken and Rice Bowls, Mushroom Toast with Herbed Goat Cheese, and Slow Cooker Brownies; Ayesha Nurdjaja makes Tunisian Egg Salad using a wire cooling rack.

Going to the grocery store could be worth $20,000 for one chef in each episode of this competition series; four chefs compete in three elimination challenges testing their culinary skills as they make their way through the store's aisles; each challenge features a theme -- such as using only items from frozen foods -- and is judged by a rotating list of guest judges who determine which contestant

Three restaurant crews featuring family and longtime employees compete.

Three of Guy Fieri's favorite DDD chefs and three GGG winners compete in a tag-team relay to create a pork dinner; the first shift chef shops for a favorite snack food and piece of equipment selected by a roll of the old culinary dice.

Culinary queen Martha Stewart returns with Iron Chef Michael Symon to beat Bobby Flay, and they bring in two young guns, brunch queen Sarah Wade and sous chef Max Castro.

Chef Scott Conant and host Katie Brown bring in two masters of Italian pasta making to see if Bobby Flay's skills can stand up to the test; chefs Kerri Rogers and Joel Gargano's *buon cibo*.

Damaris Phillips teams up with the Ace of Cakes, Duff Goldman, in his inaugural appearance to try and steal a sweet victory; top-notch pastry chefs Holden Jagger and Tova du Plessis must face off for a chance to bake Bobby under the table.

Chopped host Ted Allen and The View's Sara Haines sour Bobby Flay's night while chefs Grace Goudie and Andy Xu try to make lemonade out of their star ingredient.

Michael Symon and comedian Chris Redd leave Bobby Flay in tears while chefs Adam Pawlak and Page Pressley impress with their takes on a classic.

Jeff Mauro and comedian Chelsea Peretti bring Bobby Flay the laughs as they cheer on Italian chefs Antonio de Ieso and Ciro Fodera.

Host Terry Crews randomly selects over 50 of the 100 home cooks to compete in five challenges, such as best noodle dish, rotisserie chicken battle, and a blind taste test. Judges Alex Guarnaschelli and Nick DiGiovanni decide which cooks are going home.

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view, creating a dish that reflects creativity and independence.

Eddie Jackson and Gigi Hadid give Bobby Flay fashion advice; chefs Maya Erickson and Jason Smith prove they're pastry pros.

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.