Food Network

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.

Bobby Flay must tackle something sweet against heavy-hitting pastry chefs Lasheeda Perry and Will Gustwiller; the Cake Boss, Buddy Valastro, brings in sportscaster Kathryn Tappen for the pastry battle play-by-play.

Octavia Spencer and expert judge Edgar Dook Chase welcome three teams of family home cooks to create Southern seafood specialties; two teams move on to round two, where they create their version of guest judge Kandi Burrus' family favorite.

A decadent flavor of ice cream contains chocolate pudding and cookies; blending coconut, spicy ginger and crisp green beans; champagne and strawberry lollipops; truffle pigs filled with peanut butter, raspberry jam and European chocolate.

It's a wild culinary ride as mountains of raw materials are transformed.

Red velvet cake-flavored ice cream; pumpkin spice granola bars; chocolate spread with almonds; lemon burst cookies.

Planters salted peanuts are roasted in a giant oven called the Big Daddy; the assembly line that makes 21 million cream-cheese-filled jalapeño peppers every year.

Reveals the mouthwatering secrets behind tasty treats.

A decadent flavor of ice cream contains chocolate pudding and cookies; blending coconut, spicy ginger and crisp green beans; champagne and strawberry lollipops; truffle pigs filled with peanut butter, raspberry jam and European chocolate.

It's a wild culinary ride as mountains of raw materials are transformed.

Red velvet cake-flavored ice cream; pumpkin spice granola bars; chocolate spread with almonds; lemon burst cookies.

Planters salted peanuts are roasted in a giant oven called the Big Daddy; the assembly line that makes 21 million cream-cheese-filled jalapeño peppers every year.

Reveals the mouthwatering secrets behind tasty treats.

A decadent flavor of ice cream contains chocolate pudding and cookies; blending coconut, spicy ginger and crisp green beans; champagne and strawberry lollipops; truffle pigs filled with peanut butter, raspberry jam and European chocolate.

It's a wild culinary ride as mountains of raw materials are transformed.

Red velvet cake-flavored ice cream; pumpkin spice granola bars; chocolate spread with almonds; lemon burst cookies.

Planters salted peanuts are roasted in a giant oven called the Big Daddy; the assembly line that makes 21 million cream-cheese-filled jalapeño peppers every year.

Alex Guarnaschelli challenges the chefs to create something with rice; then, they crank out dishes with drinks, and the finalists have to impress the judges with a dish that's farmers market fresh.

Alex Guarnaschelli welcomes four chefs to the parking lot and challenges them to get spicy with south-of-the-border flavors; then they savor the good old days with some classic blue-plate specials, and the final challenge is all about sweet treats.

Alex Guarnaschelli challenges the chefs to make boardwalk bites; they cook up light and bright California coastal dishes, and the final two chefs make bonfire desserts.

At dawn the four competing chefs start the day strong with a hearty breakfast; then, it's 5 o'clock somewhere, so they put the happy in their best happy hour dishes and make a sweet and spicy showstopper for the judges.

Alex Guarnaschelli hosts as four chefs square off in a competitive pop-up kitchen outside a grocery store; assigned a theme for each round, the chefs must size up shoppers as they exit the store and negotiate their grocery bags.

Alex Guarnaschelli challenges the four chefs to channel their competitiveness into cooking up a winning tailgate; the three who survive create dishes to celebrate, and the two final chefs have to impress the judges with a delicious dippable dish.

Guy Fieri road trips across America to check out classic greasy spoons; with a new generation of owners and delicious homemade food, these are the kind of places that make America special.

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 is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

Guy Fieri's circling back to some hot home-cooking hangouts! A spot in Austin, TX, is doing a salsa-chicken pie from scratch, a New Orleans joint is firing up country-fried chicken, and a brother-sister team in Chicago is serving Seoul-style dumplings.

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

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 is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

Guy Fieri's circling back to some hot home-cooking hangouts! A spot in Austin, TX, is doing a salsa-chicken pie from scratch, a New Orleans joint is firing up country-fried chicken, and a brother-sister team in Chicago is serving Seoul-style dumplings.

Guy Fieri road trips across America to check out classic greasy spoons; with a new generation of owners and delicious homemade food, these are the kind of places that make America special.

Guy Fieri road trips across America to check out classic greasy spoons; with a new generation of owners and delicious homemade food, these are the kind of places that make America special.

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

Guy Fieri's circling back to some hot home-cooking hangouts! A spot in Austin, TX, is doing a salsa-chicken pie from scratch, a New Orleans joint is firing up country-fried chicken, and a brother-sister team in Chicago is serving Seoul-style dumplings.