Food Network HD

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

Well, Heavens to Betsy! Jeff Mauro and Carson Kressley clutch their pearls as they cheer against Bobby Flay in favor of Southern chefs Alexia Gawlak and Austin Sumrall.

Tearing into the Carnivore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep-fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore.

Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.

Join your hosts Kevin Cash & Cory Cady as we discuss the 250th Anniversary of America with the official "America 250" logo on a Silver American Eagle label; we are locking in orders for this iconic release, but coins are limited! Don't miss out!

Host Guy Fieri kicks off the biggest and most intense competition in the culinary world; top-scoring chefs from last year are back, and a handful of newcomers with the potential to win it all are stepping into the arena for the first time.

Hosts Duff Goldman and Kardea Brown challenge the bakers to make pull-apart Halloween cupcakes with a scary ingredient and a hot pepper, a ghost pepper.

Inspired by mischief-makers aboard a festive cruise, John Henson asks the bakers to make Halloween hero and villain cakes to win a five-night cruise vacation; the bottom bakers must make desserts with a haunting attribute depicted in an edible mirror.

Jonathan Bennett asks the teams to go head-to-head with terrifying trolls, demons and ghouls; but as rivalries heat up and tensions rise, one team faces an emotional fight to impress judges Shinmin Li and Andrew Fuller enough to stay in the competition.

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.

Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.

Cultural cuisine with a twist: a café that's been serving scratch-made Scandinavian specialties in Salt Lake City since the 1950s; a pizza joint putting an Indian spin on the classic Italian pie; a funky Chinese-American mashup in New Orleans.

In Chico, Calif., a Hawaiian-Asian fusion spot serves up righteous ramen; in Vancouver, British Columbia, a funky joint puts their spin on lamb and pork belly; in Richland, Wash., a bakery-gone-savory fires up duck banh mi and sweet potato lasagna.

An Italian spot with an Alaskan twist pairing pappardelle with king crab in Juneau, Alaska; a classic deli cooking modern tastes like duck pierogies in Richmond, Va.; a sausage sandwich with banana in Ottawa, Canada.

Guy's digging into dishes from beef to buns and in Logan, Utah, a place is serving up worldwide flavor, like lomo saltado and a peanut butter burger.

A taste of Philadelphia; funky malt house serving Buffalo wings; Polish twist on the cheesesteak; longtime tavern making mama's real deal Italian recipes; mother-daughter trio cookin' up authentic Indonesian specialties.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, S.D.

Righteous ramen in Millcreek, Utah; an authentic Italian spot making artichoke Parmesan soup in Grand Junction, Colo; stuffed cabbage and schnitzel in Albuquerque, N.M.

Guy's hitting up a taco joint going above and beyond with their Ahogada Torta and a quesadilla-taco-au jus mashup; a Thai spot is piling up the pork and dynamite dumplings; a funky food truck is loading up monster sandwiches.

Guy Fieri's flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

Guy Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

Guy Fieri's checking in with the-bomb breakfast, BBQ, and burgers! A joint in Austin, TX, is slinging a barbecue banh mi, a family-run spot near Chicago is stacking a serious smash burger, and a New Orleans staple is plating a craveable crab omelet.

Guy Fieri's getting into a big-time brisket burger with a Triple-G alum in Tampa; a family-run spot in Rogers, Ark., is plating shawarma and kebabs and a fishmonger-turned-restaurateur is making legit lobster ravioli in Bentonville, Ark.

Guy Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie. A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.

Guy Fieri hits the road for serious sammies; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

Guy Fieri's checking in with the-bomb breakfast, BBQ, and burgers! A joint in Austin, TX, is slinging a barbecue banh mi, a family-run spot near Chicago is stacking a serious smash burger, and a New Orleans staple is plating a craveable crab omelet.

Guy Fieri's getting into a big-time brisket burger with a Triple-G alum in Tampa; a family-run spot in Rogers, Ark., is plating shawarma and kebabs and a fishmonger-turned-restaurateur is making legit lobster ravioli in Bentonville, Ark.

Guy Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie. A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.

Guy Fieri hits the road for serious sammies; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

Guy Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

A traditional Indian fry bread stuffed with some non-traditional ingredients; trying the Great Pacific Pita and the Deep Fried Chili Dog; eating the Marionberry Volcano; visiting the El Dorado County Fair in Placerville, Calif.

Noah visits the Delaware State Fair and tries the Delaware Dog, the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco, along with the Killer Cereal Treat; Noah's second stop is the Obion County Fair in Union City, Tenn.

Paid programming.

Secure the first-ever dual-dated 1776-2026 Morgan & Peace Silver Dollars celebrating America's 250th Anniversary. Featuring the first-ever Enhanced Uncirculated issues, one-year-only Liberty Bell 250 privy marks and exceptionally low mintages.

Molly Yeh celebrates two birthdays on the farm: her husband's, Nick, and his dad's, Roger.

Molly Yeh hosts Brunch Club with her friends; she makes blueberry cream cheese scones with yogurt glaze, bacon Hasselback sweet potatoes, pita and greens Benedict with feta cream and caraway bloody Marys with mini Reubens.

Molly makes a Chinese brunch for her dad, starting with fried pork belly in crispy egg pancakes; then, she makes comforting congee with sautéed greens, Chinese crullers for dunking, and moist black sesame babka.

Molly Yeh throws her dad a game day party with an Asian-inspired menu and serves steamed pigs in a blanket, veggie pan-fried noodles, a peanut chicken seven-layer dip with flaky sesame pancakes and sticky honey sachima for dessert.

Ree Drummond and her husband, Ladd, are celebrating their birthdays with a dinner for two.

Ree Drummond has cocktail hour and a summer party on her mind; she puts her ranch kitchen spin on a BBQ shrimp cocktail, makes irresistible buffalo chicken meatball skewers, bakes bacon ranch cheesy bread and mixes up blueberry-basil limeade.

Ree Drummond adds variety and spice to family favorites; she whips up spicy garlic bread sloppy Joes.

It's Ladd's birthday, so Ree Drummond makes his dream dinner; she creates a guajillo chili pot roast with a side of creamy rustic mashed potatoes and chili herb cowboy butter; instead of a cake for dessert, Ree bakes decadent chuck wagon brownies.

Transitioning to autumn with make-ahead fall kale and sausage pasta bake; roasted sweet potato quick bread; smoky pork chops with caramelized onions and apples; couscous with Swiss chard, raisins and warm spices; easy caramel apple cheesecake dip.

The Kitchen hosts create a cozy menu full of fall's finest recipes.

Pastry chef and Milk Bar founder Christina Tosi joins Ina Garten to share stories about life-changing career decisions and dessert revelations. Ina makes Smoked Salmon Tartines, and Christina shares the secrets to Milk Bar's legendary Birthday Cake.

Allison Janney joins Ina Garten at the barn for a day of conversation and a cooking lesson; Ina welcomes Allison with baked fontina, a spin on a childhood favorite, and shares the secrets to making perfect cacio e pepe and lemon vinaigrette.

A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.

In Kansas City, Mo., Chiefs' head coach Andy Reid tackles pigskin; in Waltham, Mass., rocker Sammy Hagar rolls into a spot servin' a crazy burger and pumpkin-bread French toast; Chef Ken Oringer is divin' into a seriously unbelievable lobster roll.

On this trip, Guy Fieri is divin' into inventive eats; in Burlington, Vt., a funky joint cooking up mac and cheese pancakes; in Richmond, Va., going gangbusters with grits; artistic eatery in Ottawa, Canada.

Guy Fieri's grabbing sandwiches, spice and everything nice, starting with lights-out lamb in Fargo, N.D.; a spot in Sioux Falls, S.D., is loading up hand-held flavor bombs and in Fairbanks, Alaska, a wild pizza place is making spicy, sweet pies.

Starting in Caguas, Puerto Rico, with churrasco steak, risotto and ropa vieja dumplings; grabbing tandoori chicken and samosas in Middleton, N.J., and next-level Filipino dishes in Cleveland.

Guy Fieri tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri digs Greek-style lasagna at a family-run diner in Columbus; a California joint adds flair to comfort food with top-notch chicken and dumplings; big deal BBQ in New Jersey serves up pork and brisket piled high.

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

Guy Fieri travels across the country to visit three distinct food spots; a Tampa butcher serves roast pork sandwiches using locally raised meat; in Bentonville, Ark., a pastaria makes and plates fresh lasagna; a family-owned restaurant in nearby Rogers cooks up traditional noodle bowls; Guy tastes the signature dishes at each location and observes how the cooks prepare their meals.

The competition gets tougher at Camp Devil's Food Lake as the host challenges the bakers to make creepy cupcakes and a British classic.

John Henson asks the seven remaining bakers to reimagine a classic dessert; the competitors tackle a trending cake design that must leave the judges' blood running cold if they want to survive another week.

It's prom night at Camp Devil's Food Lake, and host John Henson puts the six remaining bakers in charge of the party snacks; a tsunami of terror claims one more victim from the competition with help from Stephanie Boswell, Carla Hall and Zac Young.

Five talented bakers have survived the Camp Devil's Food Lake killer; John Henson challenges them to make patterned roll cakes and frightening fault line cakes to impress judges Stephanie Boswell, Carla Hall and Zac Young.

John Henson challenges the four finalists to bake using a hated ingredient; the final three bakers battle it out for $25,000 and the title of Halloween Baking Champion.

It's prom night at Camp Devil's Food Lake, and host John Henson puts the six remaining bakers in charge of the party snacks; a tsunami of terror claims one more victim from the competition with help from Stephanie Boswell, Carla Hall and Zac Young.

Five talented bakers have survived the Camp Devil's Food Lake killer; John Henson challenges them to make patterned roll cakes and frightening fault line cakes to impress judges Stephanie Boswell, Carla Hall and Zac Young.

John Henson challenges the four finalists to bake using a hated ingredient; the final three bakers battle it out for $25,000 and the title of Halloween Baking Champion.

Tired of bloating or gut issues that won't go away?; discovering the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion and restore balance naturally.

Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.

Transform your bath affordably in just one day!

Chef Gabe Bertaccini makes gnocchi di ricotta alla sorrentina, pillowy ricotta gnocchi baked in a bright tomato sauce, and a lasagna bianca that goes all-in on creamy béchamel and melty cheese; the tiramisu affogato is a new spin on an Italian favorite.

Gabe makes a seafood feast with roasted branzino and seafood stew.

Chef Gabe Bertaccini dives into two beloved classics, starting with Chicken al Mattone, a Tuscan classic with incredibly crispy skin and juicy meat. Then, fresh Chicken Parmesan is bold and delicious with blistered cherry tomatoes and basil.

Chef Gabe Bertaccini takes our taste buds to central Italy, beginning with Crespelle alla Fiorentina, delicate Italian crêpes filled with creamy ricotta and spinach. Then, Lamb Chops Scottadito is made complete with a side of Herb Cast-Iron Potatoes.

Ree Drummond spends some quality time with her son, Bryce, by making him beef fajita nachos; slow cooker white chicken chili; orange-vanilla monkey bread; meat and potato scramble.

Ree makes care packages for her two daughters in college; she sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies; Ree's sons get involved, too, shopping for fun treats to send to their sisters.

Ree Drummond shares homemade takes on star dishes from her Mercantile store; she makes BBQ Glazed Half Chicken with Balsamic Bacon Brussels Sprouts, Chocolate Almond Croissants, Parmesan Garlic Fries and an easy Roasted Vegetable Quesadilla.

Ree Drummond turns rotisserie chicken into four quick dinners; she makes a shortcut chicken, sausage and gnocchi, and mixes up a hickory BBQ chicken salad; she stuffs chicken artichoke bread bombs and saves time with fried chicken verde tacos.

Ree is making a well-earned lunch for Ladd and his new cowgirl, Paige, who are out shipping cattle; pasta with pancetta and corn; lemon pepper chopped salad; individual skillet focaccia; easy chocolate orange ice cream.

Ree Drummond is sharing four protein-packed and super easy dishes; first, Ree makes fish taco salad with delicious, spiced cod, a chile lime yogurt dressing and amazing mango pico de gallo.

Pastry chef and Milk Bar founder Christina Tosi joins Ina Garten to share stories about life-changing career decisions and dessert revelations. Ina makes Smoked Salmon Tartines, and Christina shares the secrets to Milk Bar's legendary Birthday Cake.

Musician Jon Batiste joins Ina Garten for a conversation about staying strong and making Grammy history; Ina makes peanut butter and jelly bars for a taste of nostalgia and Jon shares his Ma's Louisiana-style red beans and rice.

A bottomless brunch that starts with bacon, egg and cheese slider casserole; the hosts collaborate on a continental brunch board, and the menu also includes loaded home fries and sheet pan swirl pancakes.

Cooking up meat and potatoes, including brown sugar vinegar ribs, crispy potato cakes with miso lime vinaigrette and a Chicago style hot dog; Maneet Chauhan stops by to make a masala ribeye and cumin potatoes.

Clinton Kelly challenges three gingerbread artists to create pieces celebrating the 35th anniversary of the movie "Ghostbusters;" the competitor who impresses judges Jamika Pessoa, Gesine Prado and Jason Smith qualifies for the finale.

Three gingerbread artists take on the mummy's ancient curse when Clinton Kelly challenges them to use gingerbread to tell a story of mummies run amok; judges Jamika Pessoa, Gesine Prado and Jason Smith decide who moves on to the finale.

Clinton Kelly challenges three gingerbread artists to create pieces that depict the chaos of an alien attack; the competitor who can win over judges Jamika Pessoa, Gesine Prado and Jason Smith with their little green men earns a spot in the finale.

The finalists have one week to create pieces that celebrate the 35th anniversary of the movie "A Nightmare on Elm Street;" the judges award the title and $25,000 prize to the gingerbread artist who creates the best nightmare-scape and pyrotechnics.

Jonathan Bennett challenges the teams to create terrifying insect-infested showpieces and daring buzz-worthy desserts inspired by coffee, tea and spirits; after an unexpected twist, judges Shinmin Li and Andrew Fuller execute an elimination.

Jonathan Bennett asks the teams to go head-to-head with terrifying trolls, demons and ghouls; but as rivalries heat up and tensions rise, one team faces an emotional fight to impress judges Shinmin Li and Andrew Fuller enough to stay in the competition.

Twisted bedtime stories come to life as Jonathan Bennett asks the five remaining teams to create terrifying moving showpieces inspired by classic tales; judges Shinmin Li and Andrew Fuller decide which team's story has come to an end.

John Henson asks 10 bakers to make nutty desserts expressing spooky Halloween memories; judges Stephanie Boswell, Aarti Sequeira and Zac Young pick the winner of $1,000, and the top three bakers are safe; the remaining bakers make hideous mask desserts.

Twisted bedtime stories come to life as Jonathan Bennett asks the five remaining teams to create terrifying moving showpieces inspired by classic tales; judges Shinmin Li and Andrew Fuller decide which team's story has come to an end.