Food Network

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

Bobby Flay makes a dangerous wager with "The Kitchen's" Geoffrey Zakarian and Sunny Anderson that may cost him the game; chefs Sammy Monsour and Whitney Thomas are there to rub salt in the wound and try to walk away with a win.

America's favorite weatherman, Al Roker, joins Katie Lee to bring a torrential downpour on Bobby Flay's day; chefs Maria Grubb and Justin Walker will be cooking up a storm to try to rain on Bobby's parade.

Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable mustaches to the kitchen.

Sara Haines teams up with Food Network's Anne Burrell to try to bring Bobby Flay down; chefs Jonathan Dearden and Scott Drewno go head-to-head for a shot at Bobby's crown.

Food Network's Damaris Phillips and Sunny Anderson show up to light a torch under Bobby Flay's stove; chefs Brian Lopes and Jesse Wykle go head-to-head for a chance to make waves in Bobby's kitchen.

Katie Lee and Zac Young want to scare up a victory, but Bobby Flay isn't giving up without a fright; pastry chefs Michael McGowan and Kareem Queeman have a scream at the spooky star ingredient.

Things get personal when two people who know Bobby Flay better than anyone try to beat their boss.

Ego Nwodim tag-teams with Bobby Flay's pal, chef Michael Symon; chefs Brandon Baltzley and Bill Crites must think on the fly if they want to walk out with a win.

Food Network's Eddie Jackson and Anne Burrell hope to trip up Bobby Flay with some stellar competition; things come down to the wire between chefs Nokee Bucayu and Jay Reifel, leaving Anne, Eddie and Bobby all on the edge of their seats.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

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.

Octavia Spencer and Edgar Duke Chase meet three family teams who are ready to take on southern-fried food; the two remaining teams bring their family's twist to one of guest judge Tim Gunn's favorite dishes.

Scott Conant and Anne Burrell impress Bobby Flay with their good hair and their skilled competitors, chefs Dave Hadley and Kat Turner.

Chef Martel Stone infuses his West African-inspired flavors into Bobby Flay's club; the Titans know better than to underestimate Martel's cool vibe, as he is here to settle a score with Brooke Williamson and win $25,000.

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.

Scott Conant and Anne Burrell impress Bobby Flay with their good hair and their skilled competitors, chefs Dave Hadley and Kat Turner.

Andrew Zimmern and Tiffani Faison recruit Filipino chefs Michael Collantes and Laila Bazahm to throw Bobby Flay a curveball.

Chef Martel Stone infuses his West African-inspired flavors into Bobby Flay's club; the Titans know better than to underestimate Martel's cool vibe, as he is here to settle a score with Brooke Williamson and win $25,000.

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.

Bobby Flay makes a dangerous wager with "The Kitchen's" Geoffrey Zakarian and Sunny Anderson that may cost him the game; chefs Sammy Monsour and Whitney Thomas are there to rub salt in the wound and try to walk away with a win.

America's favorite weatherman, Al Roker, joins Katie Lee to bring a torrential downpour on Bobby Flay's day; chefs Maria Grubb and Justin Walker will be cooking up a storm to try to rain on Bobby's parade.

Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable mustaches to the kitchen.

Sara Haines teams up with Food Network's Anne Burrell to try to bring Bobby Flay down; chefs Jonathan Dearden and Scott Drewno go head-to-head for a shot at Bobby's crown.

Food Network's Damaris Phillips and Sunny Anderson show up to light a torch under Bobby Flay's stove; chefs Brian Lopes and Jesse Wykle go head-to-head for a chance to make waves in Bobby's kitchen.

Katie Lee and Zac Young want to scare up a victory, but Bobby Flay isn't giving up without a fright; pastry chefs Michael McGowan and Kareem Queeman have a scream at the spooky star ingredient.

Things get personal when two people who know Bobby Flay better than anyone try to beat their boss.

Ego Nwodim tag-teams with Bobby Flay's pal, chef Michael Symon; chefs Brandon Baltzley and Bill Crites must think on the fly if they want to walk out with a win.

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.

A family-run bakery prepares a huge order for a prestigious hotel chain; an unsatisfactory taste test forces the producers of organic, cold-pressed juice to start over.

A Toronto team prepares thousands of meals for preschoolers; a bakery bakes carrot cakes for passengers on a New York City brunch cruise.

Ohio taco artists prepare food for a thousand people; Toronto bakers make a signature dessert for a ladies' golf club.

A Las Vegas bakery works overnight to finish several wedding cakes; in Ontario, a catering company feeds hundreds of athletes.

A Louisiana fishing boat faces mechanical breakdowns; a Toronto catering company struggles to prepare thousands of meals for travelers.

A family-run bakery prepares a huge order for a prestigious hotel chain; an unsatisfactory taste test forces the producers of organic, cold-pressed juice to start over.

A Toronto team prepares thousands of meals for preschoolers; a bakery bakes carrot cakes for passengers on a New York City brunch cruise.

Ohio taco artists prepare food for a thousand people; Toronto bakers make a signature dessert for a ladies' golf club.

A Las Vegas bakery works overnight to finish several wedding cakes; in Ontario, a catering company feeds hundreds of athletes.

A Louisiana fishing boat faces mechanical breakdowns; a Toronto catering company struggles to prepare thousands of meals for travelers.

A family-run bakery prepares a huge order for a prestigious hotel chain; an unsatisfactory taste test forces the producers of organic, cold-pressed juice to start over.

A Toronto team prepares thousands of meals for preschoolers; a bakery bakes carrot cakes for passengers on a New York City brunch cruise.

Ohio taco artists prepare food for a thousand people; Toronto bakers make a signature dessert for a ladies' golf club.

A Las Vegas bakery works overnight to finish several wedding cakes; in Ontario, a catering company feeds hundreds of athletes.

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.

The chefs stake out carts to create the perfect hangover helper, and only the well-seasoned survive when they dish up dishes from the bayou; one chef is toast when they can't bring the heat, and Alex joins judge Eric Adjepong to choose the winner.

There's a groundbreaking and rule-breaking surprise in the parking lot when the four chefs make street food; then, Alex Guarnaschelli challenges them to load up their dishes with tons of toppings, and the two final chefs make French desserts.

The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.

Alex Guarnaschelli kicks off the steakout in the parking lot as the competing chefs hunt for steaks.

Fresh catch is on the menu, and the four competing chefs are desperate to reel in the right grocery bags; Alex Guarnaschelli challenges the remaining chefs to simmer some soulful bowls; the final two chefs create chocoholic plates.

Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.

An Asian-inspired noodle house is taking over the neighborhood; in New Orleans, a neighborhood bistro not only bounces back from Hurricane Katrina but doubles in size; an award-winning barbecue joint in Iowa is rolling out all over the city.

Guy's savoring smoked, fried, and dry-aged delights!

Guy Fieri's headed back to some top spots, starting with an Austin, TX, institution scratch-making garden enchiladas; in Reno, NV, a BBQ joint is putting out mouthwatering meatloaf, and a New Orleans landmark is plating killer catfish with crawfish mac.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

Guy Fieri checks in with some funky Flavortown tastemakers, starting with a wicked-good waffle spot in Syracuse; an Allston joint is bringing gourmet mushroom asada and a Minneapolis pub is stuffing their patties with ghost pepper cheese.

Guy's savoring smoked, fried, and dry-aged delights!

Guy Fieri's headed back to some top spots, starting with an Austin, TX, institution scratch-making garden enchiladas; in Reno, NV, a BBQ joint is putting out mouthwatering meatloaf, and a New Orleans landmark is plating killer catfish with crawfish mac.

Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.

Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

Guy Fieri's headed back to some top spots, starting with an Austin, TX, institution scratch-making garden enchiladas; in Reno, NV, a BBQ joint is putting out mouthwatering meatloaf, and a New Orleans landmark is plating killer catfish with crawfish mac.

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.

The chefs stake out carts to create the perfect hangover helper, and only the well-seasoned survive when they dish up dishes from the bayou; one chef is toast when they can't bring the heat, and Alex joins judge Eric Adjepong to choose the winner.

There's a groundbreaking and rule-breaking surprise in the parking lot when the four chefs make street food; then, Alex Guarnaschelli challenges them to load up their dishes with tons of toppings, and the two final chefs make French desserts.

The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.

An Asian-inspired noodle house is taking over the neighborhood; in New Orleans, a neighborhood bistro not only bounces back from Hurricane Katrina but doubles in size; an award-winning barbecue joint in Iowa is rolling out all over the city.

Guy's savoring smoked, fried, and dry-aged delights!

A Louisiana fishing boat faces mechanical breakdowns; a Toronto catering company struggles to prepare thousands of meals for travelers.

A crew of Cape Cod fishermen struggle to fill a hefty fish order from Harvard University; Ontario farmers scour their fields for fresh ingredients with flashlights.

Bakers make 440 birthday cakes for a celebration at the U.S. Air Force Academy in Colorado Springs; an overnight crew prepares 250 gourmet meals for train passengers.

Discover how chocolate pizza, sweet potato chili and cheddar cheese jalapeño poppers are made, from raw materials to finished products.

A crew of Cape Cod fishermen struggle to fill a hefty fish order from Harvard University; Ontario farmers scour their fields for fresh ingredients with flashlights.

Bakers make 440 birthday cakes for a celebration at the U.S. Air Force Academy in Colorado Springs; an overnight crew prepares 250 gourmet meals for train passengers.

Discover how chocolate pizza, sweet potato chili and cheddar cheese jalapeño poppers are made, from raw materials to finished products.

A crew of Cape Cod fishermen struggle to fill a hefty fish order from Harvard University; Ontario farmers scour their fields for fresh ingredients with flashlights.

Bakers make 440 birthday cakes for a celebration at the U.S. Air Force Academy in Colorado Springs; an overnight crew prepares 250 gourmet meals for train passengers.

Discover how chocolate pizza, sweet potato chili and cheddar cheese jalapeño poppers are made, from raw materials to finished products.

Easy ideas for a ghoulishly good Halloween with smoky butternut queso dip, sunflower butter cups, bloody beef fingers, a decadent and festive pumpkin pie crème brûlée served in mini pumpkins.

Chef Dan Barber joins Ina to share stories and a delicious squash recipe.

Chef and restaurateur Yotam Ottolenghi joins Ina Garten to talk about his deli success and the secrets to his recipes; Ina welcomes him with coconut cupcakes and Yotam takes over the kitchen to make his traybake chicken.

The Kitchen has sweet and exciting flavor pairings, like pomegranate glazed lamb lollipops, endive salad with candied nuts and agrodolce salmon; plus special guest Anne Burrell.

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.

Four top cookie makers emerge from the shadows with spooky silhouette cookies; using orange-colored ingredients to craft 3D treats depicting jack-o'-lanterns.

Festive Halloween masks made from cookies and edible party banners that incorporate classic Halloween candies.

The Kitchen is serving up handheld bites perfect for a tailgate or outdoor party; Spiked Lemon Iced Tea, Deviled Chicken Wings, Bacon Bow Tie Crackers and Herb Dip and Carmelitas; guest Tony Shalhoub shares his recipe for Spinach Fatayer.

Jeff Mauro is celebrating apple-inspired recipes, including easy roasted pork loin with jalapeño apple chutney and cherry relish, almond chicken paillard with arugula and apple and butterscotch apple gooey butter cake.

In the "Dessert Dash," monster dessert tacos come alive with a sweet bite; in the "Batter Royale," the bakers create sculpted monster mash-up cakes that feature classic Halloween creatures dressed up as other monsters.

Rocco gets all fancy in Milan, stirs up trouble in Naples, and goes nuts on the Amalfi Coast.

Chef Dan Barber joins Ina to share stories and a delicious squash recipe.

Jeff Mauro is celebrating apple-inspired recipes, including easy roasted pork loin with jalapeño apple chutney and cherry relish, almond chicken paillard with arugula and apple and butterscotch apple gooey butter cake.

Violinist Itzhak Perlman joins Ina Garten for cooking and conversation, and Ina makes a Potato Galette with Smoked Salmon; Itzhak shares his foolproof Scrambled Eggs with Caramelized Onions to pair with Ina's Strawberries Romanoff.

Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, ginger scallion chicken steamed buns and a matcha crêpe cake.

Rocco gets all fancy in Milan, stirs up trouble in Naples, and goes nuts on the Amalfi Coast.

The Kitchen is serving up handheld bites perfect for a tailgate or outdoor party; Spiked Lemon Iced Tea, Deviled Chicken Wings, Bacon Bow Tie Crackers and Herb Dip and Carmelitas; guest Tony Shalhoub shares his recipe for Spinach Fatayer.