Food Network HD

The chefs create a picnic with dishes that are easy to prepare and pack. Plus, Katie Lee shares secret ingredients for tasty chocolate chip cookies.

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.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

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

Guy Fieri knows it's what's on the inside that counts. In Eureka, a chef is cramming calamari with shrimp and leeks. And, in Denver, he's blown away by some empanadas.

Guy Fieri pops into a few favourite seafood spots. In Portland, a chef full of personality is still making people smile with seafood for breakfast, lunch and dinner.

U.S. Navy chefs compete to create spectacular dishes for the chance to win $75,000 for charity. Challenges include reworking a patriotic cake for dessert.

Jet Tila and Sutton Foster create a new musical for Bobby Flay, while pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake to try to get Bobby Flay to fumble.

Bobby and Sophie Flay explore restaurants and markets in downtown LA, including local favourite Langer's Deli. Then, Bobby makes goat tacos.

Geoffrey Zakarian asks the competing chefs to impress him with just one bite. Plus, they make a roast chicken and side dish in their own style.

Guy and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

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?

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.

Things get meta when the bakers make cakes based on other baked goods from the bread aisle. Then, they must create cakes that replicate liquids.

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

It's taco night! Chef Eduardo Garcia has friends over for creamy black beans, caramel-drizzled churros, and a showstopping lobster Aguachile party.

A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.

Robert Irvine visits Arizona to help a failing Steakhouse. The business is causing havoc for the family owners and needs to be turned around quickly!

Guy Fieri has a turf-and-surf soiree with savoury steak in Orlando, soul food in Memphis, and next-level chowder in Rhode Island.

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 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.

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

Geoffrey Zakarian asks the competing chefs to impress him with just one bite. Plus, they make a roast chicken and side dish in their own style.

Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

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?

A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.

Robert Irvine visits Arizona to help a failing Steakhouse. The business is causing havoc for the family owners and needs to be turned around quickly!

The chefs cook delicious dishes to celebrate dads everywhere. Sunny Anderson makes pulled pork eggs benedict, while Katie Lee whips up cheeseburgers.

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

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.

The remaining baking teams create 3-foot-tall showpieces inspired by Gringotts Wizarding Bank's resplendent main hall, tunnels and vaults.

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

Guy Fieri stops by to taste a couple of new chicken wings in Idaho. And, a joint in Miami is keeping it real with a variety of new dishes, including drumsticks and duck.

Guy checks in on family-run favourites. In Honolulu, siblings are carrying on their mother's Filipino food, and a San Diego taqueria has perfected taquitos over three generations.

High-flying chefs from the U.S. Air Force compete in the kitchen. They find a bowl of something comforting and a crunchy snack in their appetizer baskets.

The second-round action continues as the last of the Super 16 fights for a chance at the quarterfinals. Guy Fieri has four final spots in the Great 8.

The six chefs must show Geoffrey Zakarian that they know what makes a profitable dish. Then they have to present their full restaurant concept.

Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

Guy Fieri is diving into the pie! He starts in Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, NV.

Four chefs have a lot of ideas for mixing turkey legs with milkshakes before rushing to make steak work with a wacky candied surprise.

Chef Katie Button teaches Joanna how to make some Spanish dishes. They include flamenquines, simple sautéed greens and a brandied pumpkin cheesecake.

Chef Andrew Zimmern and Joanna trade their gorgeous recipes. Andrew prepares grandma Zimmern's meatloaf and Joanna makes her toffee cake with dates.

Ree Drummond shares perfectly portioned meals for two. She makes one-pan apple cider pork chops, speedy easy corn pasta and extra comforting meatloaf patties.

Ree Drummond celebrates spring with a light and lovely angel food cake with rosé berries and an impressively easy mushroom and asparagus oven risotto.

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

Eduardo Garcia whips up a roast chicken for dinner with his twin brother! He also serves a honey mustard-dressed salad and a jammy chamomile crème brûlée.

Each of the young bakers must create a tart, featuring one unusual flavour, like jalapeno, yuzu and curry. Who will impress the judges and who will be sent home?

Robert Irvine heads to California to save a struggling Italian kitchen and market. The fiery owner needs Robert's help to decipher why the restaurant is failing.

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Guy Fieri invites Kevin Smith, Jason Mewes, Kevin Frazier, Nischelle Turner and Kym Whitley to compete in ridiculous food games in the name of charity.

Chefs Jet Tila,?Eddie Jackson?and?Viet Pham arrive with $5,000 for a night of card playing, fast-paced cooking and some major trash talking.

Bobby Flay hosts a tough cooking competition as one competing chef faces off against Bobby's three culinary Titans for a chance to win $25,000.

Andrew heads south to explore Louisiana's Cajun country. He dines on blood sausage, feral hog meat and crab, as well as chewy ginger cakes and seafood gumbo.

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

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

The six chefs must show Geoffrey Zakarian that they know what makes a profitable dish. Then they have to present their full restaurant concept.

Guy Fieri is diving into the pie! He starts in Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, NV.

Four chefs have a lot of ideas for mixing turkey legs with milkshakes before rushing to make steak work with a wacky candied surprise.

Each of the young bakers must create a tart, featuring one unusual flavour, like jalapeno, yuzu and curry. Who will impress the judges and who will be sent home?

Robert Irvine heads to California to save a struggling Italian kitchen and market. The fiery owner needs Robert's help to decipher why the restaurant is failing.

Katie Lee uses the grill to cook sesame shrimp with rice foil packs. Later, the hosts share their favourite new shopping shortcuts for the summer.

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

Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

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.

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

Andrew chows down on Yukon trail delicacies, including beaver tail and caribou tongue.

The young bakers are challenged to turn packaged biscuit dough into monkey bread volcanoes. Who will create the most dramatic and delicious dessert?

Robert Irvine heads to Chicago to try and save an iconic south side restaurant. The establishment has been running for 30 years but needs serious help.

The chefs whip up showstopping dishes to celebrate Independence Day. Jeff Mauro makes a succulent grilled triple decker hot dog sandwich.

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

Kathy and her team work double shifts to cover a tech convention that brings thousands of people into Fang. All three floors of the restaurant open for the first time.

Kathy plans a dinner for a festival and makes a dubious business decision that has Peter questioning her priorities and loyalty to the family legacy.

Kathy Fang plans a surprise party for her father's restaurant in hopes of reaffirming his faith in her and getting his blessing for the expansion.

Four series champions return for a chance to win $50,000. They are challenged to make an appetiser using chicken hearts and spaghetti ring ice pops.

Four series champions return for a chance to win $50,000. In the second round, they are given chocolate fish, poblano peppers and squab.

It's the grand final and four series champions compete to win $50,000. The dessert basket features yogurt soda, carved melons and ice cream tacos.

Chef Katie Button teaches Joanna how to make some Spanish dishes. They include flamenquines, simple sautéed greens and a brandied pumpkin cheesecake.

Chef Andrew Zimmern and Joanna trade their gorgeous recipes. Andrew prepares grandma Zimmern's meatloaf and Joanna makes her toffee cake with dates.

Ree Drummond shares perfectly portioned meals for two. She makes one-pan apple cider pork chops, speedy easy corn pasta and extra comforting meatloaf patties.

Ree Drummond celebrates spring with a light and lovely angel food cake with rosé berries and an impressively easy mushroom and asparagus oven risotto.

Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample tasty local cuisine. He tucks into prawn curry, Portuguese chorizo and pork vindaloo.

In a salute to Diagon Alley, hosts James and Oliver Phelps ask the baking teams to make 50 handheld desserts to feed a crowd of Harry Potter fans.

The Uni-Lions team invites Armando to throw the opening pitch at a baseball game and he plans the ultimate feast that will inspire them to victory.

Eduardo hosts a friendly archery competition, followed by a campfire cookout that includes paella, grilled tomatoes, and lavender-honey ice cream.

Chef Eduardo Garcia cooks a rustic ranch-style dinner in his own personal 'food forest,' a massive garden filled with wild plants and aromas.

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.

The chefs meet a butcher whose family business is over three centuries old! Plus, they create a menu based around the Bistecca alla Fiorentina.

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