Food Network

Anna prepares three different types of bread.

Anna demonstrates the fundamentals of candy making with three different recipes.

Guy Fieri kicks off summer with a four-part tournament full of summer rituals, games and grilled foods; three of Guy's favorite "DDD" chefs join him for a backyard bash, turning classic diner dishes into backyard burgers and sides.

Guy Fieri sends the finalists on a virtual summer road trip.

Guy Fieri brings in four favorites from Food Network Star to compete in his games.

Three "DDD" chefs participate in a Flavortown 500 race with remote control cars; the chef who crosses the finish line gets first pick of proteins to use in two tailgating bites.

Three "DDD" chefs compete in camping-themed games; the chefs must use Hunter Fieri's slingshot to knock down the canned items they don't want to feature in their grilled fish feast.

Four first-timer chefs have to play two of GGG's oldest games -- frozen food can-can and menu magnet madness, before they can prepare their winning dishes.

Campfire cooking adventures heat up, wedding cakes collapse and drive-thru encounters take turns as Tiffani Faison, Brian Malarkey, Gabe Bertaccini, Adrienne Cheatham and Zac Young weigh in with hilarious reactions and culinary expertise.

Esther Choi, Joe Sasto and Kalen Allen react to kitchen robots attempting to cook, spicy pepper challenges and more outrageous food moments while sharing hilarious commentary, culinary insight and plenty of strong opinions along the way.

Guy Fieri invites firefighters to partner with all-star chefs for a special team competition. The firefighters and their all-star sous chefs make a 20-minute firehouse breakfast to win $2,500, followed by a complete firehouse dinner to win up to $20,000.

Guy Fieri brings back two worthy competitors for a grudge match against the chefs that previously beat them; a Chicago chef calls out the opponent who bested her in a bacon brawl; Damaris Phillips settles the score with a vegetarian rematch.

Chefs like Damaris Phillips, Joe Isidori and Arnold Myint react with hilarious commentary and culinary expertise as they break down massive food creations, sushi blunders, and dessert recipes that should have stayed off the internet.

Campfire cooking adventures heat up, wedding cakes collapse and drive-thru encounters take turns as Tiffani Faison, Brian Malarkey, Gabe Bertaccini, Adrienne Cheatham and Zac Young weigh in with hilarious reactions and culinary expertise.

Four first-timer chefs have to play two of GGG's oldest games -- frozen food can-can and menu magnet madness, before they can prepare their winning dishes.

Guy Fieri brings back two worthy competitors for a grudge match against the chefs that previously beat them; a Chicago chef calls out the opponent who bested her in a bacon brawl; Damaris Phillips settles the score with a vegetarian rematch.

Chefs like Damaris Phillips, Joe Isidori and Arnold Myint react with hilarious commentary and culinary expertise as they break down massive food creations, sushi blunders, and dessert recipes that should have stayed off the internet.

Esther Choi, Joe Sasto and Kalen Allen react to kitchen robots attempting to cook, spicy pepper challenges and more outrageous food moments while sharing hilarious commentary, culinary insight and plenty of strong opinions along the way.

Guy Fieri invites firefighters to partner with all-star chefs for a special team competition. The firefighters and their all-star sous chefs make a 20-minute firehouse breakfast to win $2,500, followed by a complete firehouse dinner to win up to $20,000.

Guy Fieri kicks off summer with a four-part tournament full of summer rituals, games and grilled foods; three of Guy's favorite "DDD" chefs join him for a backyard bash, turning classic diner dishes into backyard burgers and sides.

Guy Fieri invites firefighters to partner with all-star chefs for a special team competition. The firefighters and their all-star sous chefs make a 20-minute firehouse breakfast to win $2,500, followed by a complete firehouse dinner to win up to $20,000.

Guy Fieri brings back two worthy competitors for a grudge match against the chefs that previously beat them; a Chicago chef calls out the opponent who bested her in a bacon brawl; Damaris Phillips settles the score with a vegetarian rematch.

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Anna shares three of her favorite recipes for cream pie.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Anna makes three of her favorite savory breads.

Anna bakes three different loaf cakes.

Anna shares three of her favorite recipes for cream pie.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Anna makes three of her favorite savory breads.

Anna bakes three different loaf cakes.

Anna shares three of her favorite recipes for cream pie.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Anna makes three of her favorite savory breads.

Acclaimed chef Michael Voltaggio and TV host Jaymee Sire pair up to topple Bobby Flay; they bring in Yehuda Sichel and Remy Pettus, two young and hungry chefs hot on the path to take down the culinary king.

Ultra-competitive pals Amanda Freitag and Sunny Anderson team up to tackle Bobby Flay; Tampa chef Michael Buttacavoli and New Jersey's chef Scott McDonald face off on the gridiron.

"Chopped" judge Alex Guarnaschelli teams up with "Chopped Sweets" judge Elizabeth Chambers to give Bobby Flay some bittersweet memories; they recruit chefs Leanne Mascoli and Melanie Moss, who are sweet on walking away with a win.

Lela Loren, star of Power, pairs up with Bobby Flay's pal Michael Symon to try to get Bobby to power down in his own kitchen; chefs Lien Lin and Hamidullah Noori attempt to throw Bobby a curveball with a dish he's never heard of.

Chef Anne Burrell brings rising star comedian Jaboukie Young White from The Daily Show to hit Bobby Flay with some breaking news; Italian expert chefs Nicole Karr and David Benstock are recruited.

Global chefs Dannie Harrison and Hiro Tawara try to trip up Bobby Flay with some dishes that are off the map; Food Network's Giada De Laurentiis and Marcus Samuelsson are along for the ride and hoping Bobby gets jet lag.

Food Network darlings Valerie Bertinelli and Amanda Freitag join forces to turn the tables on Bobby Flay; they bring in New York City chefs Edward Brumfield and Ricardo Barreras, who are in it to win it.

Reid Scott makes a campaign run against Bobby Flay with all-star running mate Sunny Anderson; chefs Ned Baldwin and Sieger Bayer want to veto Bobby's winning record and snag a landslide victory of their own.

Bobby Flay's friends Damaris Phillips and Michael Symon get together for the very first time to try to take their pal down; he'll have to tango with fellow New Yorkers Andrew Lukovsky and Airis Johnson, who aren't going down without a fight.

Culinary legend Wolfgang Puck makes his first-ever appearance at the Beat Bobby Flay arena alongside "Chopped" guru Ted Allen; chefs Emily Hansen and Judy Anderson must impress the dynamic duo to get the chance to fillet the Flay.

Chefs Emily Oyer and Dan Jacobs are back for revenge; robbed of a win in their first battle, Ted Allen and host Lauren Scala are helping to ensure that one chef doesn't lose twice to Bobby Flay.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin Boots Johnson in a mighty battle to defeat Bobby Flay.

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

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

An Indian restauranteur facing bankruptcy must confess to his family.

We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.

Chefs Poppy O'Toole and Mika Leon lost once to Bobby Flay, and they're back to ensure that doesn't happen again; Antonia Lofaso and Sophie Flay root them on from the sidelines.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

Bobby Flay faces Voltaggio, Williamson, Urbina and Vigneron in cooking challenge.

An Indian restauranteur facing bankruptcy must confess to his family.

We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.

Chefs Poppy O'Toole and Mika Leon lost once to Bobby Flay, and they're back to ensure that doesn't happen again; Antonia Lofaso and Sophie Flay root them on from the sidelines.

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

Bobby Flay faces Voltaggio, Williamson, Urbina and Vigneron in cooking challenge.

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

Acclaimed chef Michael Voltaggio and TV host Jaymee Sire pair up to topple Bobby Flay; they bring in Yehuda Sichel and Remy Pettus, two young and hungry chefs hot on the path to take down the culinary king.

Ultra-competitive pals Amanda Freitag and Sunny Anderson team up to tackle Bobby Flay; Tampa chef Michael Buttacavoli and New Jersey's chef Scott McDonald face off on the gridiron.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

Bobby Flay faces Voltaggio, Williamson, Urbina and Vigneron in cooking challenge.

Rainbow trout, roasted cashews; sliced apples; peameal bacon.

Frozen pizza; spreadable butter; organic mushrooms; mini quiche Florentine.

Cranberry-covered goat cheese; strawberry shortcake; ground wheat; pickled herring.

Vodka mixers; Italian pizzelle cookies; Buffalo wings; super caramel crunch cake.

Organic milk; chick peas; samosas; mini éclairs.

Rainbow trout, roasted cashews; sliced apples; peameal bacon.

Frozen pizza; spreadable butter; organic mushrooms; mini quiche Florentine.

Cranberry-covered goat cheese; strawberry shortcake; ground wheat; pickled herring.

Vodka mixers; Italian pizzelle cookies; Buffalo wings; super caramel crunch cake.

Organic milk; chick peas; samosas; mini éclairs.

Rainbow trout, roasted cashews; sliced apples; peameal bacon.

Frozen pizza; spreadable butter; organic mushrooms; mini quiche Florentine.

Cranberry-covered goat cheese; strawberry shortcake; ground wheat; pickled herring.

Vodka mixers; Italian pizzelle cookies; Buffalo wings; super caramel crunch cake.

Guy Fieri hits the road to Houston, where he checks out the rotisserie pork at a Greek diner; a poke place in Kahului, Hawaii, is dishin' out fresh fish and turning up the heat on tako, and a Mexican joint in San Francisco makes it all from scratch.

Guy Fieri travels to Key West, Fla., where a food cart has increased its footprint to churn out more kimchi and Kogi dogs; in College Station, Texas, an early stop on the road trip is still making classic diner staples.

Chefs like Damaris Phillips, Joe Isidori and Arnold Myint react with hilarious commentary and culinary expertise as they break down massive food creations, sushi blunders, and dessert recipes that should have stayed off the internet.

Flambé flames rise high, taste test tricks fool unsuspecting family and friends, and airplane meals come under the spotlight as Damaris Phillips, Joe Isidori and Arnold Myint react with hilarious commentary and culinary expertise.

In Kihei, Hawaii, Guy Fieri finds a pairing of papaya and pork belly; an Italian eatery and market in Norridge, Ill., creates authentic Sicilian recipes like pane and panelle; a Chicago BBQ spot is dishing up pulled pork.

In Hawaii, Guy Fieri stops by a food truck for fresh hamachi on chilled soba noodles; Guy checks in on an empanada empire in Houston and a Chicago hot spot known for its homemade chorizo.

On Maui, Guy Fieri and his family stop by musician Mick Fleetwood's restaurant to whip up lamb with mint pesto; Guy returns to a diner in Wisconsin and savors the burgers and specials at a joint in Houston.

Guy Fieri gets creative with comfort food; his first stop is a Jewish deli in Houston for towering chicken and waffles; there's smoked chicken enchiladas in Portland, Ore.; an after-hours "meat and three" in Nashville, Tenn.

Guy Fieri is eatin' abroad, starting in Houston, at a Mexican joint making mole just like grandma; an Italian eatery in Nashville is loading up the lasagna; a Polish place in Michigan is still pinching pierogies the old-fashioned way.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

Getting into mega Mexican, mac 'n' cheese and prime-time pie; there's lights-out Latin in Chicago putting an upscale spin on shrimp empanadas.

Guy Fieri's going globe-trotting for gangster grub while staying stateside; he's getting a taste of lights-out lasagna Bolognese in Naples, FL.; a fresh take on shrimp and grits in Tallahassee, FL.; the bomb-braised chashu pork buns in Chicago.

Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

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 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 Fieri visits Triple-D hotspots; a Chicago joint serving Swedish casserole; an Austin taqueria making craveable quesabirria; a funky New Orleans spot cooking pot pie empanadas.

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

Chefs like Damaris Phillips, Joe Isidori and Arnold Myint react with hilarious commentary and culinary expertise as they break down massive food creations, sushi blunders, and dessert recipes that should have stayed off the internet.

Flambé flames rise high, taste test tricks fool unsuspecting family and friends, and airplane meals come under the spotlight as Damaris Phillips, Joe Isidori and Arnold Myint react with hilarious commentary and culinary expertise.

Guy Fieri visits Triple-D hotspots; a Chicago joint serving Swedish casserole; an Austin taqueria making craveable quesabirria; a funky New Orleans spot cooking pot pie empanadas.

Getting into mega Mexican, mac 'n' cheese and prime-time pie; there's lights-out Latin in Chicago putting an upscale spin on shrimp empanadas.

Guy Fieri's going globe-trotting for gangster grub while staying stateside; he's getting a taste of lights-out lasagna Bolognese in Naples, FL.; a fresh take on shrimp and grits in Tallahassee, FL.; the bomb-braised chashu pork buns in Chicago.

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

Guy Fieri visits Triple-D hotspots; a Chicago joint serving Swedish casserole; an Austin taqueria making craveable quesabirria; a funky New Orleans spot cooking pot pie empanadas.

Guy Fieri hits the road to Houston, where he checks out the rotisserie pork at a Greek diner; a poke place in Kahului, Hawaii, is dishin' out fresh fish and turning up the heat on tako, and a Mexican joint in San Francisco makes it all from scratch.

Guy Fieri travels to Key West, Fla., where a food cart has increased its footprint to churn out more kimchi and Kogi dogs; in College Station, Texas, an early stop on the road trip is still making classic diner staples.

Chefs like Damaris Phillips, Joe Isidori and Arnold Myint react with hilarious commentary and culinary expertise as they break down massive food creations, sushi blunders, and dessert recipes that should have stayed off the internet.

Flambé flames rise high, taste test tricks fool unsuspecting family and friends, and airplane meals come under the spotlight as Damaris Phillips, Joe Isidori and Arnold Myint react with hilarious commentary and culinary expertise.

In Kihei, Hawaii, Guy Fieri finds a pairing of papaya and pork belly; an Italian eatery and market in Norridge, Ill., creates authentic Sicilian recipes like pane and panelle; a Chicago BBQ spot is dishing up pulled pork.

In Hawaii, Guy Fieri stops by a food truck for fresh hamachi on chilled soba noodles; Guy checks in on an empanada empire in Houston and a Chicago hot spot known for its homemade chorizo.

On Maui, Guy Fieri and his family stop by musician Mick Fleetwood's restaurant to whip up lamb with mint pesto; Guy returns to a diner in Wisconsin and savors the burgers and specials at a joint in Houston.

Guy Fieri gets creative with comfort food; his first stop is a Jewish deli in Houston for towering chicken and waffles; there's smoked chicken enchiladas in Portland, Ore.; an after-hours "meat and three" in Nashville, Tenn.

Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

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.

Organic milk; chick peas; samosas; mini éclairs.

Stuffed olives; tortellini; cranberry pumpkin-seed baguettes; yogurt drinks.

Croissants; rhubarb strawberry jam; cranberry and orange stuffing; tomato sauce.

Wonder bread; pralines; Moroccan harira vegan soup; bagged ice.

Stuffed olives; tortellini; cranberry pumpkin-seed baguettes; yogurt drinks.

Croissants; rhubarb strawberry jam; cranberry and orange stuffing; tomato sauce.

Wonder bread; pralines; Moroccan harira vegan soup; bagged ice.

Stuffed olives; tortellini; cranberry pumpkin-seed baguettes; yogurt drinks.

Croissants; rhubarb strawberry jam; cranberry and orange stuffing; tomato sauce.

Wonder bread; pralines; Moroccan harira vegan soup; bagged ice.

Sharing comforting bar food recipes to re-create at home; Sunny Anderson makes easy loaded nacho skins; Alex Guarnaschelli whips up a Santa Fe burger with cheesy sauce and fresh chiles; Geoffrey Zakarian pairs favorite drinks with snacks.

Esther Choi shares some of her favorite Korean comfort foods; she makes a classic Korean rice roll, Kimbap, and takes it to the next level with a simple Ramyun; then, she pairs Seafood Japchae with Spinach Namul to keep things fresh and balanced.

Back-to-school season isn't just for kids; the hosts are teaching new recipes and techniques, starting with chicken Marsala and vinaigrette; there's also zoo mix for an after-school snack for kids, and Bobby Flay stops by for a chat.

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 website; 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 is cooking for her friend's firefighter nephew and his wife, a nurse, to thank them for keeping their community safe and healthy; her menu includes smoked turkey sandwiches, blistered shishito peppers and s'mores bars.

Valerie Bertinelli is hosting an outdoor movie night with her son and his girlfriend, and she makes some food for them to enjoy, including an onion ring wedge salad with homemade ranch dressing and movie theater bark for dessert.

Valerie Bertinelli makes asparagus goat cheese puff pastry; Mediterranean chicken thighs with potatoes, peppers and feta, herby couscous and a cantaloupe gin fizz.

Duff Goldman's team and Andrew Fuller's team make alien invasion cakes with special effects for judges Amaury Guichon, Sherry Yard and Jack Osbourne.

Landmark Italian restaurant Ricci's is on the brink. Overwhelmed new owner Edith asks Chef Antonia Lofaso and her undercover sous-chef Nestor Milian to expose the chaos before an authentic Italian nonna puts its food, and reputation, to the ultimate test.

Guy Fieri invites two of GGG's winningest chefs to call out the all-star chefs who played a part in their unexpected loss for a shot at winning $10,000. Laura Fonner takes on judge Aarti Sequeira, and Crista Luedtke calls out Stephanie Izard.

Esther Choi shares some of her favorite Korean comfort foods; she makes a classic Korean rice roll, Kimbap, and takes it to the next level with a simple Ramyun; then, she pairs Seafood Japchae with Spinach Namul to keep things fresh and balanced.

Duff Goldman's team and Andrew Fuller's team make alien invasion cakes with special effects for judges Amaury Guichon, Sherry Yard and Jack Osbourne.

Back-to-school season isn't just for kids; the hosts are teaching new recipes and techniques, starting with chicken Marsala and vinaigrette; there's also zoo mix for an after-school snack for kids, and Bobby Flay stops by for a chat.