Food Network

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.