Food Network HD

Andrew samples Appalachian fare and eats crispy fried green peas, buttery buffalo bone marrow and cured ham.

Andrew takes a bite out of canal country's tastiest eats, including chicken rigatoni and tomato pie.

For the final showdown in the illustrious Great Hall, hosts James and Oliver Phelps challenge the bakers to create 6-foot-tall showpieces.

Actor and comedian Aasif Mandvi and Chef Alex Guarnaschelli join forces to teach Bobby Flay one thing: the agony of defeat!

Chef Tiffani Faison and The Kitchen's Jeff Mauro give Bobby Flay a royal pain as chefs Roosevelt Ceasar and Natalia Rosario make a run for his crown.

Chef Alex Guarnaschelli reunites with chef Eric Adjepong to lead the charge with chefs Tara Monsod and Tomas Chavarria and take Bobby Flay down.

Alex Guarnaschelli and Jeff Mauro aim to take down Bobby Flay. Chefs Kathy Fang and Natascha Hess get into a pickle with the star ingredient.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make zebra cakes with striking interior stripes. Who will be eliminated from the competition?

The finalists head to an iconic patisserie where they sample macarons. Then, the bakers use what they've learned to create a dessert tasting menu.

Andrew visits Lancaster County to celebrate iconic Pennsylvania Dutch dishes. He tastes chicken pot pie, soft pretzels and a dessert of shoofly pie.

Singer-songwriter Daiyan Trisha meets culinary professor Chef Fadzly in the kitchen for a gastronomic master class. Dishes include pan-seared salmon.

Energetic beauty queen Thanuja Ananthan meets Indian artistic Chef Yogi in the kitchen to create new flavours, including garlic butter lobster tails.

Abner and Amanda share meaningful family recipes from her beloved grandmother including meatballs, Sudano peppers and garlic herb focaccia.

Abner and Amanda share their favourite Sunday meal to have with the whole family. They make Chicken Marbella, Roasted Feta Fries and Peach Galette for dessert.

Guy Fieri wants some TV dinners, so Hunter Fieri prepares mezquila palomas. Chef Joe Sasto impresses with his yuzu pepper chicken wings.

Chef Adam Sobel makes 'nduja stuffed calamari. Chef Aarti Sequeira shares her shumai stuffed mushrooms. Chef Lee Anne Wong makes ma po lamb dumplings.

Guy Fieri invites three families to show off their home cooking and shopping skills. They'll cook a family favourite using items on the 'F is for Family' grocery list.

Four winners return to compete for the jackpot and title of grand champion! The chefs have a choice to gamble away an ingredient before each round.

In a world that thinks green vegetables are gross, tasteless and boring, Zooey Deschanel uncovers the most delicious trends and pinpoints the dream greens.

Guy Fieri sends Noah Cappe, Tiffani Faison and Jet Tila to hit the restaurant scene in Davis, California, where they find bicycle-friendly eateries and high-end sushi joints.

From Roman food to gold miner fare, Noah Cappe, Aarti Sequeira and Joe Sasto struggle to narrow down their top picks in Placerville, California.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.

Inspired by her honeymoon in Maine, Joanna makes lobster rolls, hush puppies, wedge salad with blue cheese dressing and cherries jubilee.

Ree Drummond turns up the heat for dinner with her sister, Betsy! She adds some spice to pork loin, macaroni cheese, and even the salad!

Ree Drummond puts a light spin on easy recipes. She cooks up her surf and turf skillet, spiced chicken sheet pan supper, and mushroom and squash fajita bowls.

Guy Fieri invites three families to show off their home cooking and shopping skills. They'll cook a family favourite using items on the 'F is for Family' grocery list.

Guy Fieri wants some TV dinners, so Hunter Fieri prepares mezquila palomas. Chef Joe Sasto impresses with his yuzu pepper chicken wings.

Chef Adam Sobel makes 'nduja stuffed calamari. Chef Aarti Sequeira shares her shumai stuffed mushrooms. Chef Lee Anne Wong makes ma po lamb dumplings.

Four more culinary gamblers enter the tournament. A questionable cotton candy creation has the chefs rethinking their baskets.

Katie samples some fresh ahi tuna nachos, helps cook a one of a kind Caribbean stewed chicken, and kayaks to shore for a burger with a unique twist.

Katie uncovers some of the best local favourites, including the famous burger from Le Tub Saloon in Florida, and lamb and a pineapple cocktail in Mexico.

From Puerto Rican-tinged soul food to Cuban-influenced ice cream, Katie learns the origins of some tried-and-true family dishes as well as the story behind them.

From a Reuben sandwich made with snapper to an ice cream sandwich pressed like a panini, chefs teach Katie how to bring some local flair to old favourites.

Katie gets a taste of the bar bites brewing along the beaches of Mexico, St. Barts and other coastal canteens, including sopes, chicken skewers, and coconut arepas.

Katie finds some beach fare that stays true to its local origins. She hits up a Georgia beach barbecue for pulled pork sandwiches, and samples ceviche in St. Barts.

Katie's on a mission to find the best fried food on the beach. She tries a perfect fried seafood platter in South Carolina, and chicken-fried wagyu in Alabama.

In Florida, Katie finds amazing empanadas and brisket-stuffed jalapeno poppers. Next, she delights in some Southern cuisine with stuffed salmon in South Carolina.

Katie hunts down breakfasts by the water. She tries a modern version of Hawaiian breakfast in Honolulu and dirty chai pancakes in San Diego.

Katie is hunting down the best grilled dishes. She finds grilled mango jerk chicken in Florida, fish tacos in San Diego and traditional Hawaiian barbecue in Maui.

Katie Lee uses Sunny Anderson's groceries to whip up spicy pecan-crusted chicken thighs. Plus, Jeff Mauro makes tofu ice cream with mixed berry sauce.

Four new chefs compete in a preliminary battle. A super-sweet ingredient in the first basket proves to be problematic.

When Zoë's friend brings her peaches, she bakes a pie topped with candied bacon after an inspirational trip to a local bakery and breakfast spot.

Zoë shares her favourite strategies for healthy baking. She makes Morning Cookies, a guilt-free, grab-and-go nutritious snack, and tiramisu in single-serve jars.

Zoë explores new twists on Hanukkah classics, making latkes and cake doughnuts topped with a saffron glaze, crushed pistachios, and rose petals.

During hot weather, Zoë stays cool by making an icebox cake with chocolate wafers and caramel cream, and a no-bake British dessert called a posset.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

Guy Fieri dives into a flavour overload with next-level tacos in Mobile, Alabama, Indian street food in Alberta, Canada, and vegan twists in Los Angeles.

Guy Fieri checks out Italian in Buffalo, Wyoming, gluten-free Venezuelan in Calgary, Alberta, and a Southern-Caribbean mashup in Memphis, Tennessee.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

The chefs' finale plans are turned upside down! Alex Guarnaschelli and Gabe Bertaccini invite some 'familia' back to the villa for one last chance at redemption.

Jesse Palmer challenges the three finalists to make amusement park treats. Then, the bakers serve sparkler-studded 4th of July parade float cakes for the title!

Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

Geoffrey Zakarian and Kate Bolduan break the news to chefs Zack Roth and Milena Pagán - they've got to beat Bobby Flay!

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Bobby and Giada source high-end local ingredients and visit an iconic winery in the hills of Tuscany. Then, they suit up to learn the art of beekeeping.

Four chefs celebrate Black History Month through incredible food. A hearty soup and a Southern vegetable inspire the chefs in the entree round.

With diets avoiding carbs like the plague, grains have gotten a bad rap for years. Zooey Deschanel explores how to decide which grains to eat.

Guy Fieri jumps into a full culinary adventure. In San Diego there's a spot serving Baja-style tacos and a funky food truck putting' out next-level shawarma.

Guy Fieri dives into righteous ribs in San Diego and gets cosy with mouth-watering meat pies and bison chili fries in New Mexico.

The chefs earn points for cooking, strategy and more as Maneet Chauhan decides their fate just two shifts shy of a massive pay day.

Jonathan Bennett goes old school with a trip back to 1953! The chefs are challenged with making all their dishes with a vintage meat grinder.

Captains Bobby Flay, Michael Symon and Eddie Jackson choose their teams from a new crop of barbecue pitmasters who and introduce themselves through their food.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

Four new chefs compete in a preliminary battle. A super-sweet ingredient in the first basket proves to be problematic.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

In the semi-finals, the remaining baking teams are asked to create a 4-foot-tall showpiece inspired by items in Albus Dumbledore's office.

Four chefs, hand-picked by legendary judge Maneet Chauhan, compete with baskets that include a signature Nashville flavouring and an Indian dessert.

The seven remaining bakers are challenged to create impressive ice cream cone cupcakes. Who will impress the judges and who will be sent home?

Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.

Geoffrey Zakarian makes beer braised pork roast with winter vegetables. Plus, baker Dan Langan stops by to make his baked apple brown butter blondies.

With a spot in the tournament's finale at stake, four chefs take on ingredients like the mysterious 'goat water' and a squirmy sea creature.

The seven bakers put their own spin on South Dakota's kuchen. Then for the bake-off challenge they make a new dessert with Minnesota's scotcheroo ingredients.

The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.

The five remaining bakers reinvent the Boston cream pie using coffee syrup. In the bake-off, they create beautiful plated desserts based on Maine's whoopie pies.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

Guy Fieri invites three families to show off their home cooking and shopping skills. They'll cook a family favourite using items on the 'F is for Family' grocery list.

Guy Fieri wants some TV dinners, so Hunter Fieri prepares mezquila palomas. Chef Joe Sasto impresses with his yuzu pepper chicken wings.

Chef Adam Sobel makes 'nduja stuffed calamari. Chef Aarti Sequeira shares her shumai stuffed mushrooms. Chef Lee Anne Wong makes ma po lamb dumplings.

For the final showdown in the illustrious Great Hall, hosts James and Oliver Phelps challenge the bakers to create 6-foot-tall showpieces.

In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma.

Four chefs return to the kitchen with a personal invitation from legendary judge Scott Conant. A vegetable is a true test in the first basket.

Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.

Noah Cappe, Aarti Sequeira and Joe Sasto head to Joplin, Missouri to find the best local dish. There they try everything from tacos and sushi to BBQ and fine dining.

The chefs are blessed with an abundance of the so-called food of the gods. In the first round, the competitors attempt to make duck and chocolate fly.

Zooey Deschanel considers eating chocolate every day as she decodes the mysteries surrounding one of the world's most beloved sweets.

The last six bakers are challenged by Duff Goldman and Valerie Bertinelli to create Italian rainbow cookies with classic flavours like apricot, almond and hazelnut.

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

Guy Fieri cruises California for some West Coast wonders. They include a charcuterie cornucopia in Healdsburg and a taste of New Orleans in San Diego.

Guy Fieri checks out all kinds of culinary, including mega sandwiches and a primo pot pie. A Mediterranean joint in Vegas serves awesome beef skewers.

The bruised and exhausted chefs show their skill with simplicity as Brooke Williamson decides which four chefs will receive a spot in the finale.

The chefs use Taylor Dayne's memories of 1988 to create unique dishes. Then, they serve up their own version of Gigi Hadid's viral pasta.

Bobby Flay, Michael Symon and Eddie Jackson get to know their teams better through nostalgic challenges that inspire them to dig deep into their memories.