Food Network HD

The bakers decorate eye-popping cakes with colour, texture, and dimension. Guest judge Lauren Ko tasks the finalists to make geometric pies or tarts.

The bakers decorate oversized doughnuts. Guest judge Gemma Stafford challenges the three finalists to create the ultimate breakfast dessert.

Andrew samples foods that have sustained soldiers and civilians since the Civil War. Dishes include barbecued raccoon, squirrel stew and tooth-cracking hard tack.

Guy Fieri revisits some of the best of Flavortown, from a noodle house in San Diego to a neighbourhood bistro in New Orleans and an award-winning BBQ joint in Iowa.

Guy Fieri visits a San Diego diner where law enforcement hones their skills. Then, in Phoenix, a Triple D legend serves up a Mexican-Asian mashup that has never been matched.

The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.

It's the final four first-round battles as Guy Fieri welcomes culinary rockstars, newcomers and battle-tested all-stars to the kitchen arena.

Kostas thought owning a bakery would be easy, but four years in, he's losing almost $60,000 a year! Can Stephanie Boswell help bring his Greek bakery back to life?

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Joanna shares her chicken pot pie recipe. She serves the family favourite with spinach salad with bacon vinaigrette and Kahlua chocolate Bundt cake.

Joanna challenges herself with a scratch-made menu. It includes delicious homemade pasta with vodka source, stuffed mushrooms, and coffee gelato.

Ree cooks up make-ahead savoury and sweet marvels for brunch parties. The menu includes French onion frittata and a one-pan lemon blueberry French toast casserole.

Ree Drummond is calling all chocolate lovers with her chocolatey muffins, donuts, peanut butter treats and whipped coffee.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods.

Annie Starke packs up smoked trout dip, steak and romesco sauce, a marinated vegetable platter and tomato salad for a wolf-watching tailgate picnic.

The bakers design summer travel memory desserts and make emotion cakes so that judges can experience ALL the feelings before choosing whose cake doesn't bring joy.

Robert Irvine goes to Catalina Island for the new tourism season and celebrates the island getting back on its feet. Plus, he helps a restaurant open with a bang.

In Santa Fe, New Mexico, Guy visits an African joint to taste their extra special oxtail. Then, he has stuffing sandwiches at a cafe in New Jersey.

In Santa Fe, New Mexico, Guy samples a banana curry! Plus, a Las Vegas trio has tripled their real estate thanks to pineapple pizza.

Guy Fieri continues the first round with four more head-to-head sudden death battles. Four chefs will conquer the randomizer - while four will be eliminated.

Adriana Urbina brings her Michelin background to take down the Titans. Adriana brings a strategy to use ingredients the final Titan has never worked with.

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.

The competitors go overboard with gloriously gluttonous food, from fried appetisers to gummy cinnamon roll desserts.

Andrew samples foods that have sustained soldiers and civilians since the Civil War. Dishes include barbecued raccoon, squirrel stew and tooth-cracking hard tack.

Kostas thought owning a bakery would be easy, but four years in, he's losing almost $60,000 a year! Can Stephanie Boswell help bring his Greek bakery back to life?

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

The bakers design summer travel memory desserts and make emotion cakes so that judges can experience ALL the feelings before choosing whose cake doesn't bring joy.

Robert Irvine goes to Catalina Island for the new tourism season and celebrates the island getting back on its feet. Plus, he helps a restaurant open with a bang.

The gang spills secrets with great recipes and must-have ingredients, including magic no-bread meatballs and easy oven-roasted tomato sauce.

The chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.

Jesse Palmer challenges the bakers to make a cobbler, crumble or clafoutis. Then, the bakers must make desserts that taste and look like a watermelon.

Jesse Palmers tasks the bakers to capture the coastal vibe using beach drink trifles! Then, they must create refreshing summer cream pies to avoid a scorching elimination.

Jesse Palmer celebrates Warner Bros. Pictures' movie event, Barbie! He challenges the bakers to make desserts inspired by Barbie's signature colour, pink!

Andrew is on Route 66 to explore the iconic eats along the highway. He eats paddlefish roe, tries ranch dressing soda and judges a calf fry cook-off.

Guy Fieri brings the family to his favourite jerk joint in Ocho Rios, Jamaica. In the US, a Georgia cafeteria sticks to Southern staples and Salt Lake City boasts a top BBQ spot.

Guy Fieri hits up some of his favourite hometown haunts. He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA.

Four chefs cook a game-day feast using a whimsical dish that looks like nachos - in the first round. And, a fusion snack meets a hybrid beverage in the dessert basket.

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.

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

Teressa has poured every penny she has into her struggling bakery, The Cookie Jar Co. Stephanie Boswell steps in to help Teressa shake up her menu.

Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion!

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

The bakers create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply a twist on a classic caramel treat.

It's a kerfuffle in the kitchen as four chefs work with prized fungi in every round. A pricey cut of meat in the entrée basket puts pressure on the chefs.

Annie Starke shares an awesome Sunday roasted chicken dinner transformed into enchiladas. Grain bowls and noodle salad are also on the menu.

Jesse Palmer challenges the bakers to create road trip portable desserts. Then, the bakers go glamping with glam summer cobblers.

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

It's a full-blown meat-fest when Guy Fieri checks out meatloaf in Las Vegas. Then, he hits up stuffed street tacos and unique burgers in New Jersey.

Guy visits a crepe shop in Vegas that serves everything from pork to peaches. Plus, he tries killer carnitas in Santa Barbara, California!

It's the final first round battles with four more intense one-on-one battles. Four culinary titans will move on, while four losing chefs will head home.

Bobby Flay brings in chef Viet Pham to see if the Titans can end his winning streak. The final score hinges on a battle between two fried chicken masters.

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.

The chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.

Andrew is on Route 66 to explore the iconic eats along the highway. He eats paddlefish roe, tries ranch dressing soda and judges a calf fry cook-off.

Teressa has poured every penny she has into her struggling bakery, The Cookie Jar Co. Stephanie Boswell steps in to help Teressa shake up her menu.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion!

Jesse Palmer challenges the bakers to create road trip portable desserts. Then, the bakers go glamping with glam summer cobblers.

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

The gang squeezes out the last drop of the season's star produce with a variety of citrus-based main dishes, appetisers and desserts!

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Robert Irvine is at the world-famous Cedar Point amusement park in Sandusky, Ohio, to make dinner for 150 superfans celebrating the park's 150th anniversary.

Robert Irvine ventures to the forests of Mackinaw City, Michigan, to create a Paul Bunyan-sized dinner for 50 lumberjacks and a dish for timber show guests.

It's Healthcare Worker Appreciation Night in Albuquerque, New Mexico, and Robert Irvine is tasked with serving an elevated dinner to 250 deserving guests.

In an all-cakes battle, a bare edible art piece is in the first basket. A soup and a leafy green threaten to hinder the chefs' progress in the entree round.

Four chefs compete in a series of chocolate challenges. Spicy booze and a book filled with bonbons show up in round one.

A colossal cocktail is all the buzz in the entree round, and an edible candelabra is a bright surprise for the two chefs left in the dessert round.

Joanna shares her chicken pot pie recipe. She serves the family favourite with spinach salad with bacon vinaigrette and Kahlua chocolate Bundt cake.

Joanna challenges herself with a scratch-made menu. It includes delicious homemade pasta with vodka source, stuffed mushrooms, and coffee gelato.

Ree cooks up make-ahead savoury and sweet marvels for brunch parties. The menu includes French onion frittata and a one-pan lemon blueberry French toast casserole.

Ree Drummond is calling all chocolate lovers with her chocolatey muffins, donuts, peanut butter treats and whipped coffee.

Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area. He samples Chinese dim sum, Indian panipuri, American soul food and Mexican tacos.

Hosts James and Oliver Phelps challenge the bakers to create a 2-foot-tall showpiece with a magical effect that shares their love of Harry Potter.

Franco Noriega makes a Peruvian feast! The menu features fluffy arepas, juicy roasted chicken, cheesy boiled potatoes, and a refreshing cocktail.

Jesse Palmer cools off with refreshing ice cream sandwiches in bright summer designs! Then, the bakers to turn a classic treat into a high-end frozen dessert.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

The competitors create appetisers including Central Asian bread and a sweet-and-sour treat. The dessert round features an Indian snack and pastries.

Annie Starke shares recipes inspired by Bozeman, Montana. She serves lamb lollipops, BLT salad with pickle beer dressing and a farmer's market pie.

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.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialities.

Bobby Flay and his daughter Sophie visit Hollywood's old-school eateries and new hotspots. They try out steaks, Thai curry and Persian ice cream.

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.

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

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

The bakers create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply a twist on a classic caramel treat.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Roger Mooking's first visit to the 50th state promises big fires. He visits a family-run restaurant in Honolulu famous for chickens roasted over fire.

Roger Mooking is invited to two community gatherings on the Hawaii island of Oahu. Plus, he learns how to prepare a traditional Hawaiian imu.

Charleston, SC, is one of America's top dining destinations. But, Roger Mooking heads into the low country for whole hog barbecue and oyster roasts.

Roger Mooking samples two unique whole pig roasts. One is seasoned with mojo and slow-roasted over wood coals, the other is stuffed with truffles and rotisserie roasted.

In Napa Valley, Roger Mooking visits a family famous for their wines and outdoor oven. And, he harvests clams at an Oyster farm.

Roger Mooking meets two chefs celebrating Argentina's Asado and Brazil's Churrasco. And he checks out a 'live fire' cook area, complete with a huge cauldron.

Roger Mooking visits two legendary barbecue restaurants in central Texas. Both joints know how to add the perfect amount of smoke and heat to transform the meat.

Roger Mooking and hunter Tink Pinkard work together to build a barbecue pit out of cinder blocks. They prepare a whole pig to make Italian Porchetta.

Roger Mooking heads to Texas and Louisiana to feast on classic Cajun cooking. He visits a smokehouse filled with 500-pounds of Southern smoked favourites.

Roger Mooking travels across Massachusetts to meet two inventive chefs who are putting a brand-new spin on fire-roasted, rotisserie chicken.

Roger visits the Rotary Club for Essex in Connecticut. They roast 300 pounds of fish and then he meets Neftali Duran who shares a classic Mexican dish recipe.

The gang are celebrating spring recipes with an unusual twist. On the menu is crispy shrimp quesadilla, Korean burgers and shepherd's pie.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

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.

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.

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.

Hosts James and Oliver Phelps challenge the bakers to create a 2-foot-tall showpiece with a magical effect that shares their love of Harry Potter.

Damaris Phillips enlists legendary performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little 'foodmance.'.

Duff Goldman and Alex Guarnaschelli challenge Bobby Flay to a chocolate battle, but the script gets flipped when things get savoury.

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

The bakers create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply a twist on a classic caramel treat.

Andrew Zimmern is on an epic culinary tour of Aruba. He indulges in local cuisine like hearty Dutch pea soup, a comforting seafood cazuela and buttery cashew cake.

Andrew Zimmern enjoys the bold, tropical flavours of Curacao. This former Dutch trading hub's local cuisine is blended and diverse like the African stews and Dutch cheese.

In Yilan, Taiwan, Armando learns the secret behind the famous Peking Duck and hunts for duck with his bare hands.

Armando gets a taste of aboriginal life with Taiwan's KaoShih tribe. The hunters demonstrate how to set boar traps and catch freshwater shrimp.

Franco Noriega serves up brunch! He whips up his piled-high avocado toast, and an elevated take on a Tex-Mex huevos rancheros with fried tortilla strips.

Franco Noriega recreates the meal that made him fall in love with New York City, featuring steak frites, lemony asparagus and an ooey-gooey cookie.

Guy Fieri hosts a burger bonanza! The meaty feast includes grilled shrimp burgers, fried chicken burgers and bison meatloaf burgers.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

Annie Starke and her college friend have a campfire cookout at the family ranch. She makes steak, sauce, corn with parmesan butter and easy salad.

It's the final four first-round battles as Guy Fieri welcomes culinary rockstars, newcomers and battle-tested all-stars to the kitchen arena.

Joanna shares her chicken pot pie recipe. She serves the family favourite with spinach salad with bacon vinaigrette and Kahlua chocolate Bundt cake.

Joanna challenges herself with a scratch-made menu. It includes delicious homemade pasta with vodka source, stuffed mushrooms, and coffee gelato.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

Jesse Palmer cools off with refreshing ice cream sandwiches in bright summer designs! Then, the bakers to turn a classic treat into a high-end frozen dessert.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

Ree Drummond makes a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.

Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.

Ree Drummond showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.

Ree Drummond is in the mood to create show-stopping pies. She shares a fantastical waffle cone ice cream pie and a decadent double chocolate pie.

Ree makes care packages for her daughters at college. She sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies.

Abner and Amanda share the meal that feels like home on the road - shawarma on garlic flatbread with lemon tahini and cilantro sauce.

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.

Andrew cruises up America's most scenic highway. He goes hagfish fishing, eats the reproductive organs of sea urchins and forages for molluscs.

Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

Guy Fieri's in Kansas City, MO, where a brunch spot is serving up a rich vegan treat. And, a burger joint in Dallas is stirring things up with their mouthwatering milkshakes.

Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

Jesse Palmer cools off with refreshing ice cream sandwiches in bright summer designs! Then, the bakers to turn a classic treat into a high-end frozen dessert.

Despite attracting celebrity clients, Bree Miller's LA bakery is struggling day-to-day. Stephanie Boswell helps her create a menu for the morning breakfast crowd.

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

Guy Fieri is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

Four talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

Chef Carla Hall and dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Bobby and Sophie Flay check out the culinary scene - and abundant seafood dishes - in the beach towns around LA. Later, Bobby cooks up a beach-inspired meal.

The chefs struggle with a 'secret' meat in the entrée basket. Then, they must use their creativity to mix avocado and superfood desserts successfully.

Annie Starke and her mum, Glenn Close, throw a birthday bash with grilled sausages, greens with ham hock, incredible summer salad and shortcut cake.

The bakers head to the American Southwest for handheld dessert tacos and tres leches cakes that celebrate the beauty of Sedona.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

In Boise, Idaho, Guy visits an old school drive that deep dunks their Monte Cristos. Plus, in Atlantic City, patties are all wrapped up in pizza dough.

Guy samples Irish-inspired egg rolls in Jacksonville, Florida, and an all-American breakfast with an English twist in Ventura, California.

Guy Fieri welcomes the 16 remaining chefs into the arena. He reveals who will be competing in the four one-on-one sudden death battles!

Chef Brittanny Anderson takes on the Titans. Things get spicy before history is made when judge Michael Psilakis awards the first-ever perfect score.

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.

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

Andrew cruises up America's most scenic highway. He goes hagfish fishing, eats the reproductive organs of sea urchins and forages for molluscs.

Despite attracting celebrity clients, Bree Miller's LA bakery is struggling day-to-day. Stephanie Boswell helps her create a menu for the morning breakfast crowd.

Guy Fieri is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

Four talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

The bakers head to the American Southwest for handheld dessert tacos and tres leches cakes that celebrate the beauty of Sedona.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

The team return with a menu refresh that includes spring flavours, tips and trends. They make onion and garlic shrimp pasta and rhubarb upside-down cake.

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 remaining six bakers must create immaculate mini Boston cream pies. Then, in the next round they are tasked with creating the ultimate New York cheesecake.

The five remaining bakers must make mini meringue pies in round one. Then, they have to add a raspberry flavour to the classic French layered meringue cake.

For the semi-final the four remaining bakers must make the historic Mont Blanc cake. Then, the contestants are tasked with baking a challenging Charlotte Royale.

Andrew follows Mark Twain's path down the Mississippi River for a taste of Americana. He tries frog legs, hunts wood duck and samples fish ribs.

It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

Guy Fieri revisits old favourite eateries with an international flair, including a Latin-inspired joint in Miami and a Denver restaurant with killer Korean BBQ.

Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation?

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

Guy Fieri hosts a burger bonanza! The meaty feast includes grilled shrimp burgers, fried chicken burgers and bison meatloaf burgers.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

Kathleen wants Nate to step up. James and Jessica argue about finances at home and at the restaurant, while Nicole and Alan clash over power dynamics.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Guy Fieri is looking for food with international flavours. An eatery in Delaware is putting Thai into sausage and Cuban into sandwiches.

Four lucky duck chefs cook with confidence and creativity when they get baskets featuring a delicious ingredient and a comfort food mashup.

Guy Fieri welcomes the victorious Super 16 back into the arena to kick off the second round with four must-see matchups.

The chefs crush open crustaceans in every round to make sensational seafood meals. Plus, will a risky plan in the dessert round will work out?

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

Jesse Palmer celebrates Shark Week on the sandy shores by challenging the bakers to make shark bite cookie bars in the shape of beach items.

Robert Irvine is at the world-famous Cedar Point amusement park in Sandusky, Ohio, to make dinner for 150 superfans celebrating the park's 150th anniversary.

Guy enjoys rib tips in Los Angeles, gets an Italian twist on jerk chicken in Ohio, and checks out a business-busting Vietnamese-BBQ mashup in Michigan.

Guy Fieri catches up on all things BBQ on St. Simons Island, Georgia. Then, he heads to Los Angeles for chicken parm and supersized subs.

Guy Fieri welcomes eight more Super 16 chefs to face off in sudden death battles. Four winning chefs will move on to the Great Eight round.

Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen. But friendship doesn't stop Bobby from making this a fair fight!