Food Network

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

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.

Host Octavia Spencer and Edgar "Dooky" Chase ask the teams to make their best cast-iron dishes; in round two, the competitors take on guest judge Tina Knowles' family favorite recipes to win the $10,000 prize.

Alex Guarnaschelli and comedian Roy Wood Jr. deliver a double dose of smack talk as chefs Joe Flamm and Dafne Mejia give Bobby Flay a run for his money.

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.

Octavia Spencer and Edgar Dooky Chase ask three teams of home cooks to create a dish based on family superstitions; in the second round, the remaining teams create a Southern vegan dish for guest judge Jessica Chastain.

Alex Guarnaschelli and comedian Roy Wood Jr. deliver a double dose of smack talk as chefs Joe Flamm and Dafne Mejia give Bobby Flay a run for his money.

Chefs Wolfgang Puck and protégé Antonia Lofaso team up with a chef couple, Fany Gerson and Danny Ortiz de Montellano, to take on Bobby Flay.

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.

Octavia Spencer and Edgar Dooky Chase ask three teams of home cooks to create a dish based on family superstitions; in the second round, the remaining teams create a Southern vegan dish for guest judge Jessica Chastain.

Food Network's Anne Burrell and Damaris Phillips team up to hassle, heckle, and hope Bobby Flay loses.

Things heat up in this summer battle as chefs Phelix Gardner and Enrika Williams try to make a splash with a win in Bobby Flay's kitchen; Bobby uses his chef knives to try and slash Eddie Jackson and Ted Allen's summer fun.

Chefs Liam Beardslee and Nicole Gomes get an unlikely supporter as Bobby Flay's daughter, Sophie Flay, joins Alex Guarnaschelli to show that she's the Flay to win.

Love is in the air as married couple and chefs Laura and Sayat Ozyilmaz team up to take Bobby Flay down; chef Michael Voltaggio and Food Network's Jeff Mauro spark a budding bromance, leaving Bobby all by his lonesome.

The summer heat wave takes hold of the kitchen; Chef Carla Hall and TV announcer Steve Higgins recruit red-hot chefs Kathy Sidell and Vinson Petrillo to light a fire under Bobby Flay and take him out.

Christmas cookie challenge pals Ree Drummond and Eddie Jackson join forces to decide who has what it takes to get the job done against Bobby Flay; seafood specialist chef Ian Rough must battle California ranch chef Anthony Endy.

Alex Guarnaschelli and chef Michael Voltaggio love nothing more than seeing Bobby Flay lose; they're cheering on fine dining expert Jennifer Dewasha and seafood aficionado Devin Bozkaya, who are ready to battle.

The star ingredient gives everyone goosebumps, including "Chopped's" Scott Conant and comedic actress Cheri Oteri; Texas chef Nick Walker and Bosnian chef Senada Grbic hope to return the favor to Bobby Flay with a win in the second round.

Octavia Spencer and Edgar Dooky Chase ask three teams of home cooks to create a dish based on family superstitions; in the second round, the remaining teams create a Southern vegan dish for guest judge Jessica Chastain.

A rainbow of candies, ancient rice vinegar, a tangy Thai soup-in-a-bag and gourmet caramels with a twist.

Maple syrup; Almond Roca butter toffee popcorn; Turkish delight; apples that taste like grapes.

An old-time candy bar; mountains of cannelloni; Vietnamese rice noodles; diced butternut squash.

Fruit leather; cheese curds; Hello Dolly bars; Canadian-made guacamole.

Handmade exotic truffles; eco-friendly coffee pods; vegetable dumplings; Moon Cheese.

A rainbow of candies, ancient rice vinegar, a tangy Thai soup-in-a-bag and gourmet caramels with a twist.

Maple syrup; Almond Roca butter toffee popcorn; Turkish delight; apples that taste like grapes.

An old-time candy bar; mountains of cannelloni; Vietnamese rice noodles; diced butternut squash.

Fruit leather; cheese curds; Hello Dolly bars; Canadian-made guacamole.

Handmade exotic truffles; eco-friendly coffee pods; vegetable dumplings; Moon Cheese.

A rainbow of candies, ancient rice vinegar, a tangy Thai soup-in-a-bag and gourmet caramels with a twist.

Maple syrup; Almond Roca butter toffee popcorn; Turkish delight; apples that taste like grapes.

An old-time candy bar; mountains of cannelloni; Vietnamese rice noodles; diced butternut squash.

Fruit leather; cheese curds; Hello Dolly bars; Canadian-made guacamole.

The chefs start off by making something both portable and delicious; the chefs attempt to make old-fashioned dishes, and the final two chefs get creative to impress the judges with their dishes made from candy.

The chefs try to snag big carts for big bowls of chili; Alex Guarnaschelli asks the chefs to make breakfast for dinner, and the final two chefs strive for perfection in a single bite that satisfies the judges.

The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot; no one has time to go low and slow to concoct savory stews; the final two chefs look for the right ingredients for crusted dishes.

Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef's creation misses the boat; the chefs take a culinary trip to the Midwest with comfort dishes; the final two channel the great outdoors with glamping-style dishes.

Four chefs wing it and no one knows what they'll make; Alex Guarnaschelli challenges the chefs to claim a pizza in the parking lot; the two finalists try to impress the judges with their diner desserts.

Four chefs pound the parking lot pavement to fry sandwiches; Alex Guarnaschelli demands dishes with contradictions.

Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

Guy Fieri's in Sicily, Italy, digging into the local specialties; a cliffside spot is serving primo prawns over squid ink pasta; a menu is offering up A-list arancini; a family-run joint is scratch-making ravioli.

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis; a neighborhood staple in Boston is serving up lights-out lobster rolls; a Massachusetts gastropub is plating mushroom poutine and onion smash burgers.

Guy Fieri's checking in with the-bomb breakfast, BBQ and burgers! A joint in Austin, Texas, 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 checking in with some favorites firing up fresh takes! An Austin, TX, café is plating a prime-time pork chop, a deli in Reno, NV, is slinging an outrageous tri-tip dip, and a joint in New Orleans is pairing the-bomb brisket with a sweet treat!

Guy Fieri's in Sicily, Italy, digging into the local specialties; a cliffside spot is serving primo prawns over squid ink pasta; a menu is offering up A-list arancini; a family-run joint is scratch-making ravioli.

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis; a neighborhood staple in Boston is serving up lights-out lobster rolls; a Massachusetts gastropub is plating mushroom poutine and onion smash burgers.

Guy Fieri's checking in with the-bomb breakfast, BBQ and burgers! A joint in Austin, Texas, 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 checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

Guy Fieri's checking in with some favorites firing up fresh takes! An Austin, TX, café is plating a prime-time pork chop, a deli in Reno, NV, is slinging an outrageous tri-tip dip, and a joint in New Orleans is pairing the-bomb brisket with a sweet treat!

Guy Fieri's checking in with the-bomb breakfast, BBQ and burgers! A joint in Austin, Texas, 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.

The chefs start off by making something both portable and delicious; the chefs attempt to make old-fashioned dishes, and the final two chefs get creative to impress the judges with their dishes made from candy.

The chefs try to snag big carts for big bowls of chili; Alex Guarnaschelli asks the chefs to make breakfast for dinner, and the final two chefs strive for perfection in a single bite that satisfies the judges.

The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot; no one has time to go low and slow to concoct savory stews; the final two chefs look for the right ingredients for crusted dishes.

Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef's creation misses the boat; the chefs take a culinary trip to the Midwest with comfort dishes; the final two channel the great outdoors with glamping-style dishes.

Guy Fieri's in Sicily, Italy, digging into the local specialties; a cliffside spot is serving primo prawns over squid ink pasta; a menu is offering up A-list arancini; a family-run joint is scratch-making ravioli.

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis; a neighborhood staple in Boston is serving up lights-out lobster rolls; a Massachusetts gastropub is plating mushroom poutine and onion smash burgers.

Handmade exotic truffles; eco-friendly coffee pods; vegetable dumplings; Moon Cheese.

Caviar worth 12 thousand a bowl; shepherd's pie; risotto balls; ice wine truffles.

Melt-in-your-mouth mint chocolates; asparagus antipasto; Aussie-style licorice; plantain chips.

A legendary sandwich snack; frozen fruit bars from Florida; blueberry pierogies; mountain of kale chips.

Caviar worth 12 thousand a bowl; shepherd's pie; risotto balls; ice wine truffles.

Melt-in-your-mouth mint chocolates; asparagus antipasto; Aussie-style licorice; plantain chips.

A legendary sandwich snack; frozen fruit bars from Florida; blueberry pierogies; mountain of kale chips.

Caviar worth 12 thousand a bowl; shepherd's pie; risotto balls; ice wine truffles.

Melt-in-your-mouth mint chocolates; asparagus antipasto; Aussie-style licorice; plantain chips.

A legendary sandwich snack; frozen fruit bars from Florida; blueberry pierogies; mountain of kale chips.

Jeff Mauro kicks things off with easy tips for homemade cavatelli with mushroom butter sauce; Katie Lee gives a lesson in Seafood 101 with her cioppino; Geoffrey Zakarian shares broccoli rabe basics for his pan-roasted broccoli rabe.

Jeffrey Garten joins Ina Garten to share highlights from their 60 years together, from love-at-first-sight encounters to their long-distance challenges. Ina makes Easy Butternut Squash and Apple Soup, and Jeffrey learns to make Challah French Toast.

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.

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

Jet and Rosanna challenge the cookie makers to give classic Halloween designs a makeover, and create 3D graveyards filled with creepy characters.

Four expert cookie makers create hyperrealistic body part cookies; 3D cookie cauldrons that include potent potion ingredients.

Four cookie makers must create two costumes out of cookies, and construct 3D buildings that are haunted by the flavors of sippable spirits.

Jet Tila and Rosanna Pansino challenge four cookie makers to swap good and evil with their cute and creepy Halloween cookie characters; the cookiers use delicious recipes to craft 3D ancient spell books flavored with a little black magic.

The hosts show how to use kitchen tools to make recipes like Sesame Ginger Chicken and Rice Bowls, Mushroom Toast with Herbed Goat Cheese, and Slow Cooker Brownies; Ayesha Nurdjaja makes Tunisian Egg Salad using a wire cooling rack.

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.

Tina Fey joins Ina Garten for a fun-filled day of deep conversation and cooking; Ina welcomes Tina with Breakfast Panna Cotta; they team up to make Tina's signature Greek Lemon Potatoes served with Ina's Chicken Thighs with Creamy Mustard Sauce.

Molly Yeh jump-starts her sisters' trip to Mexico with Sausage, Egg and Cheese Tostada Wraps, Fried Flour Shell Turkey Tacos, a Charred Corn and Tomato Salad with Creamy Cilantro Green Goddess Dressing, and a Horchata Ice Cream Orange Soda Float.

Rocco's cheeky in Palermo, devours Parma's finest, and in Naples tastes the classics rewritten.

Jeffrey Garten joins Ina Garten to share highlights from their 60 years together, from love-at-first-sight encounters to their long-distance challenges. Ina makes Easy Butternut Squash and Apple Soup, and Jeffrey learns to make Challah French Toast.

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.

Tina Fey joins Ina Garten for a fun-filled day of deep conversation and cooking; Ina welcomes Tina with Breakfast Panna Cotta; they team up to make Tina's signature Greek Lemon Potatoes served with Ina's Chicken Thighs with Creamy Mustard Sauce.

Molly Yeh jump-starts her sisters' trip to Mexico with Sausage, Egg and Cheese Tostada Wraps, Fried Flour Shell Turkey Tacos, a Charred Corn and Tomato Salad with Creamy Cilantro Green Goddess Dressing, and a Horchata Ice Cream Orange Soda Float.

Rocco's cheeky in Palermo, devours Parma's finest, and in Naples tastes the classics rewritten.

The hosts show how to use kitchen tools to make recipes like Sesame Ginger Chicken and Rice Bowls, Mushroom Toast with Herbed Goat Cheese, and Slow Cooker Brownies; Ayesha Nurdjaja makes Tunisian Egg Salad using a wire cooling rack.

Tina Fey joins Ina Garten for a fun-filled day of deep conversation and cooking; Ina welcomes Tina with Breakfast Panna Cotta; they team up to make Tina's signature Greek Lemon Potatoes served with Ina's Chicken Thighs with Creamy Mustard Sauce.

Jet and Rosanna challenge the cookie makers to give classic Halloween designs a makeover, and create 3D graveyards filled with creepy characters.

Four expert cookie makers create hyperrealistic body part cookies; 3D cookie cauldrons that include potent potion ingredients.

Four cookie makers must create two costumes out of cookies, and construct 3D buildings that are haunted by the flavors of sippable spirits.

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.

Bakers must prepare pressed flower cookies featuring an edible flower or herb baked into them; bakers are tasked with making Chebakia; the bakers fool the judges' eyes with a botanical illusion cake.

The bakers demonstrate their take on a chimney cake; bakers rise to great heights with a baklava tower, built using phyllo pastry; one baker will wow the judges to become Star Baker and another sees their journey in the baking tent come to an end.

Bakers must prepare pressed flower cookies featuring an edible flower or herb baked into them; bakers are tasked with making Chebakia; the bakers fool the judges' eyes with a botanical illusion cake.

The bakers demonstrate their take on a chimney cake; bakers rise to great heights with a baklava tower, built using phyllo pastry; one baker will wow the judges to become Star Baker and another sees their journey in the baking tent come to an end.

Bakers must prepare pressed flower cookies featuring an edible flower or herb baked into them; bakers are tasked with making Chebakia; the bakers fool the judges' eyes with a botanical illusion cake.

The bakers demonstrate their take on a chimney cake; bakers rise to great heights with a baklava tower, built using phyllo pastry; one baker will wow the judges to become Star Baker and another sees their journey in the baking tent come to an end.

Robert Irvine visits Greg's BBQ in Belen, N.M., which is run by an ex-Marine who suffers from health conditions but can't stop micromanaging his son; Robert teaches the owner to trust his son and start valuing his own health, before it kills him.

Robert Irvine heads to Ash Fork, AZ, where Felicia's failing restaurant had forced her to sacrifice time with her children; overwhelmed by the guilt, she's begun ignoring her deteriorating business -- Robert comes to help her turn it around.

Expat Lee is on the brink of losing his restaurant, From Across the Pond, in Colleyville, Texas; Robert Irvine tries to help his fellow countryman realize he can turn around 15 years of failure.

Chef Robert Irvine travels to Joshua, Texas, to save a failing Tex-Mex restaurant; owners Carmen and Wayne are serving sub-par food, the environment in the restaurant is toxic, and the couple's relationship is in dire straits too.

Chef Robert Irvine travels to San Diego to save German restaurant Kaiserhof, where the owner is afraid to make changes for fear of disturbing his late father's original design; Robert flexes serious muscle to drag the restaurant into the present.

Chef Robert Irvine heads to the Jalisco Cafe in San Diego and tackles one of the filthiest kitchens of his career; with endless obstacles and only 48 hours to turn this restaurant around, the challenge might actually be impossible.

Host Sunny Anderson asks seven carvers to create massive jack-o'-lanterns that tell a ghost story; then, each carver must create four nesting jack-o'-lanterns that are just as enchanting on their own as they are when they come together.

Jonathan Bennett asks the five teams to create a scene of two monsters playing various sports while highlighting the sugar artist's skill in their display; judges Shinmin Li and Aarti Sequeira evaluate the designs and one team is eliminated.

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.

Monstrous pets take over as Jonathan Bennett challenges the teams to create haunted pet shop showpieces and pumpkin-infused desserts; a surprise carving battle puts the teams to the test before judges Shinmin Li and Andrew Fuller make their decision.

Jonathan Bennett asks the five teams to create a scene of two monsters playing various sports while highlighting the sugar artist's skill in their display; judges Shinmin Li and Aarti Sequeira evaluate the designs and one team is eliminated.

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.

Monstrous pets take over as Jonathan Bennett challenges the teams to create haunted pet shop showpieces and pumpkin-infused desserts; a surprise carving battle puts the teams to the test before judges Shinmin Li and Andrew Fuller make their decision.