Food Network

Valerie Bertinelli is celebrating a new book by making some of the recipes for two dear friends; she cooks sausage and peppers, a tuna egg salad melt and a delightful butter lettuce salad with zesty green goddess dressing.

Valerie Bertinelli makes an elegant, fancy breakfast for dinner; the menu includes soft scrambled eggs, roasted garlic mushrooms and bacon jam with toast; Valerie makes a colorful strawberry arugula salad and a bloody maria cocktail.

Abner Ramirez and Megan Mitchell join Joanna Gaines as judges as the last five bakers showcase their skills with hopes of earning the final open spot in the tournament finale.

From trending ingredients to the latest tools and techniques, The Kitchen is sharing surefire ways to add big flavor to your favorite dishes; Katie Lee Biegel turns up the heat in a sizzling pork and veggie stir-fry with a spicy garlic herb oil.

Making the best versions of dishes; Katie Lee Biegel's Shrimp Scampi and Alex Guarnaschelli's Chicken Parmesan with Vodka Sauce; Zac Young from Halloween Baking Championship stops by to make The Ultimate Carrot Cake.

Chef Jet Tila makes two Chinese-American icons from scratch: Beef & Broccoli and Sesame Chicken. He shares professional wok tips, velveting techniques, and the salty-sweet flavors that turned these restaurant favorites into at-home essentials.

Chef Jet Tila dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties.

Abner Ramirez and Megan Mitchell join Joanna Gaines as judges as the last five bakers showcase their skills with hopes of earning the final open spot in the tournament finale.

From trending ingredients to the latest tools and techniques, The Kitchen is sharing surefire ways to add big flavor to your favorite dishes; Katie Lee Biegel turns up the heat in a sizzling pork and veggie stir-fry with a spicy garlic herb oil.

Chef Jet Tila makes two Chinese-American icons from scratch: Beef & Broccoli and Sesame Chicken. He shares professional wok tips, velveting techniques, and the salty-sweet flavors that turned these restaurant favorites into at-home essentials.

Chef Jet Tila dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties.

Valerie is celebrating the nation's birthday with a sparkling menu that's sure to pop; mini pepper poppers with bacon chipotle; barbecue ribs; kale and carrot slaw; frozen watermelon mint pops with prosecco.

Valerie is refreshing classic diner fare in a meal for her brothers, David and Patrick, and her nephew, Enzo; patty melt disco fried dill pickle spears; malted milk chocolate ice cream with crushed malted milk balls.

Valerie invites Louisiana native and actress Faith Ford over for a brunch that makes them feel like they're in the Big Easy; Valerie makes green tomato benedict and easy Cajun hollandaise, olive salad, hurricane mimosas, and bananas Foster.

Valerie Bertinelli is developing new, foolproof recipes for her web site; she makes a batch of savory breakfast muffins and kale Caesar salad with crispy garlic and oregano topping along with pork tenderloin steaks with mustard herb sauce.

Valerie Bertinelli welcomes guest Kelsey Nixon to join her for a spring menu of baked vegetable spring rolls with sweet and spicy dipping sauce, grilled boneless chicken thighs with scallion ginger sauce and lemon blueberry snacking cake.

Valerie Bertinelli is paying homage to her mother's Irish roots by making healthier stuffed cabbage, an Irish pub salad and Irish soda bread with cheddar and chives; for dessert, Valerie makes sticky toffee pudding.

Valerie Bertinelli is celebrating a new book by making some of the recipes for two dear friends; she cooks sausage and peppers, a tuna egg salad melt and a delightful butter lettuce salad with zesty green goddess dressing.

Valerie Bertinelli makes an elegant, fancy breakfast for dinner; the menu includes soft scrambled eggs, roasted garlic mushrooms and bacon jam with toast; Valerie makes a colorful strawberry arugula salad and a bloody maria cocktail.

Making the best versions of dishes; Katie Lee Biegel's Shrimp Scampi and Alex Guarnaschelli's Chicken Parmesan with Vodka Sauce; Zac Young from Halloween Baking Championship stops by to make The Ultimate Carrot Cake.

How to make candied orange peel.

How to make focaccia.

Anna prepares a simple, warm apple crisp, a bumbleberry cobbler with scone-like topping, and a rhubarb crumble tart.

How to make candied orange peel.

How to make focaccia.

Anna prepares a simple, warm apple crisp, a bumbleberry cobbler with scone-like topping, and a rhubarb crumble tart.

How to make candied orange peel.

How to make focaccia.

Anna prepares a simple, warm apple crisp, a bumbleberry cobbler with scone-like topping, and a rhubarb crumble tart.

David gets a firm grip on some massive sandwiches in Siracusa.

On "Eating Dirty", David is in Palermo to enjoy a large selection of deep-fried delights.

David eats a Sicilian breakfast that would leave any mere mortal no room for lunch or dinner.

David travels to Syracuse to a trendy spot that serves fresh fish straight from the market.

David experiences the heavy carbs and crazy lunchtime antics.

Giada makes a hearty menu of small bites that are easy to eat in front of the TV; the casual-but-delicious menu includes tamari spiced nuts, sweet and crunchy jicama slaw, sausage hoagies and chocolate almond butter sandwich cookies.

Giada makes a hearty menu of small bites that are easy to eat in front of the TV; the casual-but-delicious menu includes tamari spiced nuts, sweet and crunchy jicama slaw, sausage hoagies and chocolate almond butter sandwich cookies.

Before the big game, Giada De Laurentiis and her family and friends spend the day on the beach playing tag football and having an oceanside picnic.

Giada De Laurentiis invites friends over for a Valentine's Day-themed breakfast with chocolate in every dish.

Giada De Laurentiis hosts an intimate dinner party on a boat in the marina; sunset dinner cruise is complete with twinkling lights and a romantic and elegant menu; Giada makes paccheri with porcini and pistachio, pan-seared salmon.

Giada De Laurentiis surprises her daughter, Jade, in the middle of the week with a special menu that includes all her favorite comfort foods.

Giada hosts a St. Patrick's Day party, offering her spin on traditional Irish meals.

Giada hosts a stylish baby shower for her young Aunt Carolyna, who is like a little sister to her.

After Jade's big game, Giada invites her daughter's teammates to celebrate at a fun-filled bash.

Giada pulls off a surprise party for a friend, featuring glittery decor and quiz-style party games.

Chefs often describe their jobs as being 24/7, and now Michael Symon and Esther Choi put that to the test as 24 chefs face 24 challenges in 24 nonstop hours. The chefs take on eight shifts, each testing a different skill, for a chance to win $100,000.

Michael Symon and Esther Choi ask the eight remaining chefs to battle in teams of four, and the winning team gets some well-deserved rest. The losing team must make their best late-night eats for judges Brooke Williamson and Ayesha Nurdjaja.

Michael Symon and Esther Choi challenge the chefs to take risks as they prepare food for judge Marcel Vigneron. Then, the chefs have a limited time to execute two exacting dishes, and judge Andrew Zimmern decides which chefs advance to the final shift.

Chefs often describe their jobs as being 24/7, and now Michael Symon and Esther Choi put that to the test as 24 chefs face 24 challenges in 24 nonstop hours. The chefs take on eight shifts, each testing a different skill, for a chance to win $100,000.

Michael Symon and Esther Choi ask the eight remaining chefs to battle in teams of four, and the winning team gets some well-deserved rest. The losing team must make their best late-night eats for judges Brooke Williamson and Ayesha Nurdjaja.

Michael Symon and Esther Choi challenge the chefs to take risks as they prepare food for judge Marcel Vigneron. Then, the chefs have a limited time to execute two exacting dishes, and judge Andrew Zimmern decides which chefs advance to the final shift.

Michael Symon and Esther Choi give the remaining chefs a very limited time to execute two exacting dishes. Judge Andrew Zimmern decides which three chefs advance to the final shift, and the bottom two must battle each other.

Giada makes a hearty menu of small bites that are easy to eat in front of the TV; the casual-but-delicious menu includes tamari spiced nuts, sweet and crunchy jicama slaw, sausage hoagies and chocolate almond butter sandwich cookies.

Giada makes a hearty menu of small bites that are easy to eat in front of the TV; the casual-but-delicious menu includes tamari spiced nuts, sweet and crunchy jicama slaw, sausage hoagies and chocolate almond butter sandwich cookies.

Before the big game, Giada De Laurentiis and her family and friends spend the day on the beach playing tag football and having an oceanside picnic.

Giada De Laurentiis invites friends over for a Valentine's Day-themed breakfast with chocolate in every dish.

Michael Symon and Esther Choi begin the most devious shift of all as the chefs earn points during each challenge; they'll be tested in cooking, strategy and much more as judge Maneet Chauhan decides their fate two shifts shy of a massive pay day.

Michael Symon and Esther Choi give the remaining chefs a very limited time to execute two exacting dishes. Judge Andrew Zimmern decides which three chefs advance to the final shift, and the bottom two must battle each other.

Anna makes Danish pastry dough to use for spiral raisin Danishes, cherry Danish twists, tropical fruit pinwheels, and a cream cheese and dried fruit-filled Danish braid.

Anna prepares a green tea genoise cake, a dobos torte and a classic black forest cake.

Anna makes classic cranberry almond biscotti, chocolate pistachio cantucci, and a biscotti ricotta cheese cake.

Anna prepares granola bars, Nanaimo Bars and chocolate-covered caramel bars.

Anna prepares traditional caramel apples, a classic creme caramel and French apple tart.

Anna makes Danish pastry dough to use for spiral raisin Danishes, cherry Danish twists, tropical fruit pinwheels, and a cream cheese and dried fruit-filled Danish braid.

Anna prepares a green tea genoise cake, a dobos torte and a classic black forest cake.

Anna makes classic cranberry almond biscotti, chocolate pistachio cantucci, and a biscotti ricotta cheese cake.

Anna prepares granola bars, Nanaimo Bars and chocolate-covered caramel bars.

Anna prepares traditional caramel apples, a classic creme caramel and French apple tart.

Anna makes Danish pastry dough to use for spiral raisin Danishes, cherry Danish twists, tropical fruit pinwheels, and a cream cheese and dried fruit-filled Danish braid.

Anna prepares a green tea genoise cake, a dobos torte and a classic black forest cake.

Anna makes classic cranberry almond biscotti, chocolate pistachio cantucci, and a biscotti ricotta cheese cake.

Anna prepares granola bars, Nanaimo Bars and chocolate-covered caramel bars.

Bobby Flay isn't taking it easy on the new Titan, Ayesha Nurdjaja, as he invites the winner of "Last Bite Hotel," chef Nini Nguyen, to challenge the Titans; judge Daniel Boulud keeps the pressure high with his palate.

Chef Bryan Voltaggio has never beaten his younger brother Michael in competition, so he's desperate to take him down, along with the rest of Bobby Flay's Titans and walk away with $25,000.

Jet Tila may be friends with Bobby Flay's Titans, but he's ready to be not so friendly to add Triple Threat Champion to his list of accolades and walk away with $25,000; global chef Lorena Garcia will be the judge of that.

Chef Maneet Chauhan throws down her gauntlet to win $25,000 against Bobby Flay's Titans; after losing to Maneet twice on Tournament of Champions, Brooke Williamson is ready to defend her home court; chef Charlie Mitchell doles out tough critiques.

Chef Dale Talde brings a chip on his shoulder and challenging round three ingredients in hopes of stumping the Titans to win $25,000; Bobby Flay invites royalty to judge the competition; Queen Giada De Laurentiis expects excellence.

Bengali American chef Avishar Barua has already won Beat Bobby Flay, and he's ready to test his might against Bobby Flay's Titans for a chance at $25,000; New York City chef Leah Cohen decides who will triumph.

Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.

The teams create their own food halls, led by captains Bobby Flay, Maneet Chauhan and Brooke Williamson; the Brawlers must bring the heat and their heritage to the table to impress the judges.

The BBQ games are back; judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan and Brooke Williamson face off for a shot at premium ingredients for the brawl.

Food Network chefs like Antonia Lofaso and Andrew Zimmern rank 10 of America's most crave-worthy pies; expect hot takes, expert insight, and passionate opinions on what makes a truly great pizza, from wood-fired classics to a square Detroit-style pie.

The teams create their own food halls, led by captains Bobby Flay, Maneet Chauhan and Brooke Williamson; the Brawlers must bring the heat and their heritage to the table to impress the judges.

The BBQ games are back; judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan and Brooke Williamson face off for a shot at premium ingredients for the brawl.