Food Network

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.

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.

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.

Anna prepares three classic breakfast treats.

Bakes up some delicious tea cakes; treats include scones, tea cookies and sweetie cakes-all small enough to fit on a saucer.

Exploring the world of syrupy desserts; how to make classics from Quebec, Greece and Italy.

Anna prepares three classic breakfast treats.

Bakes up some delicious tea cakes; treats include scones, tea cookies and sweetie cakes-all small enough to fit on a saucer.

Exploring the world of syrupy desserts; how to make classics from Quebec, Greece and Italy.

Anna prepares three classic breakfast treats.

Bakes up some delicious tea cakes; treats include scones, tea cookies and sweetie cakes-all small enough to fit on a saucer.

This time on Eating Dirty, David feasts on a variety of street food in Palermo's Capo market.

David is in Catania to feast at a gourmet seafood restaurant in a chaotic fish market.

David heads to the streets of Palermo for sandwiches with extra flair and lots of guts.

David is in Rome to get up close and personal in a tiny pizza shop with the fanciest toppings.

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

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.

Giada creates a healthy, kid-friendly lunch for her daughter and friends with lemon and oregano pounded chicken, cheddar stuffed cauliflower with basil breadcrumbs and pesto green beans and peas with fusilli.

Giada De Laurentiis draws on the fresh flavors of spring as she celebrates Easter; the holiday menu includes Giada's spicy lamb bolognese, creamy polenta with spinach, and asparagus with goat cheese and hazelnuts, and strawberry basil coffee cake.

In honor of the 50th anniversary of Earth Day, Giada shares a menu sourced completely from the garden; a vegetarian feast that includes escarole and olive salad with raspberry dressing, baked coriander sweet potatoes, beet risotto with Gorgonzola.

Giada's pasta buffet with leftovers includes pasta with creamy white beans, baked pasta rigatoni with sausage, crispy orzo salad, and Cacio e Pepe Gnocco Fritto.

For a traditional family dinner, Giada's menu includes casual but hearty dishes like baby back ribs with spicy peach barbecue sauce, spaghetti with zucchini and squash, baby lettuces with spicy vinaigrette, and a chocolate chip-red wine Bundt cake.

Fieri surprises the six remaining chefs with double wheels that pick their dish and game at random; first, the competitors must make a vegetarian dinner with limited ingredients; then, the bottom two chefs make noodle dishes in the elimination round.

Octavia Spencer and judge Edgar Cook Chase challenge the home cooks to make three cocktail bites alongside a signature cocktail; the remaining teams put their spin on either guest judge Eric Stonestreet or Octavia's childhood comfort meal.

The five teams head to Gatlinburg, Tenn., to take on Tyler Florence's holy smokes taste challenge, sending one member from each truck up a mountain chairlift to claim a smoky ingredient; Rashad Jones is there to judge the grill-focused redemption battle.

The remaining four teams take on massive crowds and amusement park chaos at Dollywood in Pigeon Forge, TN. Guest judge Arnold Myint joins Tyler Florence for a potato-focused redemption battle and an emotional elimination.

Octavia Spencer and judge Edgar Cook Chase challenge the home cooks to make three cocktail bites alongside a signature cocktail; the remaining teams put their spin on either guest judge Eric Stonestreet or Octavia's childhood comfort meal.

The five teams head to Gatlinburg, Tenn., to take on Tyler Florence's holy smokes taste challenge, sending one member from each truck up a mountain chairlift to claim a smoky ingredient; Rashad Jones is there to judge the grill-focused redemption battle.

The remaining four teams take on massive crowds and amusement park chaos at Dollywood in Pigeon Forge, TN. Guest judge Arnold Myint joins Tyler Florence for a potato-focused redemption battle and an emotional elimination.

The five teams head to Gatlinburg, Tenn., to take on Tyler Florence's holy smokes taste challenge, sending one member from each truck up a mountain chairlift to claim a smoky ingredient; Rashad Jones is there to judge the grill-focused redemption battle.

Octavia Spencer and judge Edgar Cook Chase challenge the home cooks to make three cocktail bites alongside a signature cocktail; the remaining teams put their spin on either guest judge Eric Stonestreet or Octavia's childhood comfort meal.

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.

The remaining four teams take on massive crowds and amusement park chaos at Dollywood in Pigeon Forge, TN. Guest judge Arnold Myint joins Tyler Florence for a potato-focused redemption battle and an emotional elimination.

Secrets to silky, rich truffles; the principles behind truffle making; creating some decadent chocolate desserts.

Baking savory pastries; Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

How to turn a bar or square into an elegant plated dessert; baking up three different and delicious styles.

Baking up some delicious turnovers; starting simple and finishing up with a flaky treat.

Demonstrating the versatility of toffee; using the fundamentals to create three sweet treats.

Secrets to silky, rich truffles; the principles behind truffle making; creating some decadent chocolate desserts.

Baking savory pastries; Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

How to turn a bar or square into an elegant plated dessert; baking up three different and delicious styles.

Baking up some delicious turnovers; starting simple and finishing up with a flaky treat.

Demonstrating the versatility of toffee; using the fundamentals to create three sweet treats.

Secrets to silky, rich truffles; the principles behind truffle making; creating some decadent chocolate desserts.

Baking savory pastries; Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

How to turn a bar or square into an elegant plated dessert; baking up three different and delicious styles.

Baking up some delicious turnovers; starting simple and finishing up with a flaky treat.

Veteran Chef Karen Akunowicz lights up Flay's kitchen with her personality and battles the Titans with her modern grandma cuisine; judge Scott Conant doesn't go easy on anyone with his high standards.

Chef Michelle Wallace feels like the underdog against Bobby Flay's Titans, but she's here to prove her down-home Southern flavors can compete with anyone to win $25,000; Katie Lee Biegel, star of "The Kitchen," determines the winner.

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.

Bobby Flay, Maneet Chauhan and Antonia Lofaso cheer on the final five Brawlers as they compete head-to-head in two knockout duels; three competitors make it through, but waiting at the finish line is a game-changing surprise that no one sees coming.

The remaining four teams fight for a spot in the semifinals by preparing a classic barbecue potluck with a live-fire main course and two sides. The pitmasters only have three hours to pull it off and impress the judges enough to win a $5,000 prize.

The three remaining teams transform a whole hog into a cohesive, competition-worthy meal to earn $8,000 and a spot in the finale. Plus, the judges want a different meal for lunch, and they're willing to pay for it with another $4,000 up for grabs.

The Brawlers step out of their comfort zone for a baking challenge; captains Bobby Flay, Maneet Chauhan and Antonia Lofaso need all hands on deck in a veggie-forward team brawl to prove these competitors don't need meat to bring the heat.

The remaining four teams fight for a spot in the semifinals by preparing a classic barbecue potluck with a live-fire main course and two sides. The pitmasters only have three hours to pull it off and impress the judges enough to win a $5,000 prize.

The three remaining teams transform a whole hog into a cohesive, competition-worthy meal to earn $8,000 and a spot in the finale. Plus, the judges want a different meal for lunch, and they're willing to pay for it with another $4,000 up for grabs.