Food Network HDTV (East) (FOODHD)

New flavors are explored, starting with Sunny Anderson's Bruschetta Burger and Katie Lee's Barbecue Salmon Cobb Salad. Creating fresh, seasonal dishes is easy with a Field Guide to Greens and new ways to use leftover lemons. Marcela Valladolid starts the Kitchen's herb garden, and chef Angie Mar shares her tips for grilling rib-eye steaks. Geoffrey Zakarian serves up a Green Bloody Mary. (Repeat).

The bakers dig deep to make buried alive trifles honoring the carnival's escape artist who went to an early grave. Then, John Henson shows the bakers the carnival's wind chimes, which look eerily like some of the missing family members' heads, and asks them to make shrunken head pies for judges Carla Hall, Stephanie Boswell and Zac Young. (Repeat).

After hearing John Henson's harrowing tale of the Human Ice Pop, the bakers create treats that melt. The bakers then pay tribute to the sword swallower by creating a dish that swallowed another dessert in order to wow judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).

John Henson challenges the bakers to honor the carnival's matriarch by creating torta della nonna. Later, a Strong Man's smashed act inspires the bakers to display their desserts to judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).

John Henson commemorates the lost souls at Henson and Sons Carnival with flourless desserts. Then, the bakers craft new carnival attractions for the grand re-opening, where Carla Hall, Stephanie Boswell, and Zac Young will name the winner. (Repeat).

Host Tituss Burgess puts eight chefs to work making a welcome bite for VIP guest Marcus Samuelsson. After one chef is eliminated, the remaining chefs are divided into teams and tasked with making either beef Wellington or cassoulet. (Repeat).

Classic comfort foods are featured when Guy travels to Kansas City and tastes one chef's versions of steamed mussels and chicken potpie. Later, in Franklin, Tenn., Southern favorites, including jambalaya, char-grilled oysters and hot chicken; and a Nashville food truck-turned-deli specializing in homemade soups and salads. (Repeat).

Guy eats Mexican food, including savory chicken sopes and posole, in Jackson, Wyo.; and is accompanied by G. Garvin when visiting an authentic Italian joint known for its tricolor cannelloni and fresh seafood cioppino in Carmel, Cal. Also: An artistic chef in Long Beach serves signature vegetable sandwiches and puts a spin on pigs and grits. (Repeat).

Guy Fieri's got Asian flavors, an American classic and some mashups in between. In Anchorage, AK, there's a Korean-Mexican joint rolling out kimchi burritos, and a funky fusion spot in Albuquerque, NM, heads off the charts with the bomb pork belly. (Repeat).

Guy Fieri is hitting up places and crushing every taste imaginable. A Malaysian sanctuary near Cincinnati and a Salvadorian establishment in Port Chester, NY both serve authentic cultural dishes. In addition, an Omaha bus serves pizza in the Detroit manner. (Repeat).

This trip, Guy Fieri's reeling in seafood and overseas food. A Polish joint in Westminster, Colorado, plates perfect pierogies, a killer Caribbean stop in San Antonio, Texas, serves seasoned shrimp and a spot in Brunswick, Georgia, brings Southern flair seaside. (Repeat).

Guy Fieri's flying from the-bomb bird to island inspiration. A chicken-centric Omaha spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real deal Caribbean and an eclectic spot in Redmond, Oregon, makes over-the-top chicken and dumplings. (Repeat).

Guy Fieri's grabbing all kinds of funky flavor, starting in Laramie, WY, where a restaurant-bar is pilin' up their nachos, and a longtime spot is cooking up a vegetarian banh mi. Then, a Mexican joint in Alaska is serving dynamite duck tacos. (Repeat).

Guy Fieri's grabbing a little surf, turf and flavors from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas. Plus, Guy finds a mushroom po' boy in Somerville, NJ, and outrageous octopus in Cleveland. (Repeat).

Guy Fieri loads up the meat with bomb beef and bird. In North Conway, New Hampshire, a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, North Carolina, is firin' up monster barbecue. Then in Taos, a traditional spot serves up New Mexican specialties. (Repeat).

Guy Fieri's grabbing flavorful meat that runs the gamut. There are Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia. Plus, in Scottsdale, Arizona, a funky spot is serving up Italian beef and duck fried rice. (Repeat).

Guy Fieri samples standout sandwiches and some serious spice. Included: a primo pork burger and cauliflower in Longmont, Colorado; Italian beef and real deal gyros in Columbus, Ohio; and fiery Thai specialties in Los Angeles, California. (Repeat).

Guy Fieri's flying from the-bomb bird to island inspiration. A chicken-centric Omaha spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real deal Caribbean and an eclectic spot in Redmond, Oregon, makes over-the-top chicken and dumplings. (Repeat).

Guy Fieri's grabbing all kinds of funky flavor, starting in Laramie, WY, where a restaurant-bar is pilin' up their nachos, and a longtime spot is cooking up a vegetarian banh mi. Then, a Mexican joint in Alaska is serving dynamite duck tacos. (Repeat).

Guy Fieri's grabbing a little surf, turf and flavors from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas. Plus, Guy finds a mushroom po' boy in Somerville, NJ, and outrageous octopus in Cleveland. (Repeat).

Guy Fieri loads up the meat with bomb beef and bird. In North Conway, New Hampshire, a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, North Carolina, is firin' up monster barbecue. Then in Taos, a traditional spot serves up New Mexican specialties. (Repeat).

Guy Fieri's grabbing flavorful meat that runs the gamut. There are Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia. Plus, in Scottsdale, Arizona, a funky spot is serving up Italian beef and duck fried rice. (Repeat).

Guy Fieri samples standout sandwiches and some serious spice. Included: a primo pork burger and cauliflower in Longmont, Colorado; Italian beef and real deal gyros in Columbus, Ohio; and fiery Thai specialties in Los Angeles, California. (Repeat).

Guy Fieri is hitting up places and crushing every taste imaginable. A Malaysian sanctuary near Cincinnati and a Salvadorian establishment in Port Chester, NY both serve authentic cultural dishes. In addition, an Omaha bus serves pizza in the Detroit manner. (Repeat).

This trip, Guy Fieri's reeling in seafood and overseas food. A Polish joint in Westminster, Colorado, plates perfect pierogies, a killer Caribbean stop in San Antonio, Texas, serves seasoned shrimp and a spot in Brunswick, Georgia, brings Southern flair seaside. (Repeat).

Trisha brings the tailgate to her house to show that everyone can enjoy some tailgating fun. Recipes include a giant hoagie; sweet tots; loaded pizza dip; and dessert nachos. Pro football player DeMarco Murray visits. (Repeat).

Nobody loves pregame festivities more than Trisha Yearwood and her friends. Trisha looks back at some of her greatest game day and tailgating recipes and reminisces about a visit to a baseball stadium where she sang the national anthem. (Repeat).

Easy Asian scotch eggs; crispy over fries with feta red pepper dip; mac and cheese bar; and more. (Repeat).

Molly Yeh brings big tastes to the big game. Her fun and filling menu teams a Corndog Hotdish with her Fried Green Beans with Spicy Ranch Aioli and tangy Pickle Roll-Ups. For overtime, she whips up a Sweet Cheese Ball that can feed a crowd. (Repeat).

Food for a football-theme party. Included: kicked-up spicy wings with a cool blue cheese dip; quick chili; make-ahead sandwich rolls; a potato skins bar; salted pretzel brownies. (Repeat).

A hearty tailgate lunch is served after a day of hauling cattle. The menu features beef lasagna; garlic-cheese bread; and fried pies. (Repeat).

Ree prepares a Tex-Mex tailgate lunch for those helping fix a fence. Included: She sets up a taco bar with beef, green chile con queso, chipotle salsa, and chili beans. Also: She makes her favorite sugar cookies and chilled blueberry lemonade. (Repeat).

Ree prepares a cowboy-approved tailgate lunch. On the menu: spicy baby back ribs; twice-baked potato casserole; slow-cooked jalapeño corn; roasted green beans; fruity dump cakes for dessert. (Repeat).

Joanna prepares a menu for an outdoor picnic with family and friends. (New).

After a field trip to a tortilleria in Waco, Texas, Joanna shares her favorite Mexican dishes, including sour cream enchiladas, cilantro lime rice, fresh guacamole and salsa, charro beans and tres leches cake. (Repeat).

Ina Garten welcomes chef, restaurateur and Food Network star Bobby Flay to the barn with Cherry Pistachio Biscotti and a quick Irish Coffee Affogato. Ina digs deeps into Bobby's amazing career while he makes Fresh Fettucine with Anchovy Butter and Chives. (New).

Ina Garten invites journalist Frank Bruni to the barn, where he shares his amazing life story and a killer Boulevardier cocktail to be served alongside Ina's Parmesan Thyme Crackers. Then, Ina treats Frank to a fool-proof Gruyere and Herb Omelet lesson. (Repeat).

The Kitchen hosts go head-to-head armed with regional dishes in a basketball-inspired Munch Madness tournament. Jeff Mauro represents the Midwest with his Real Chicago-Style Italian Beef Sandwich while Katie Lee steps up with a Southern classic. (Repeat).

The qualifying teams create a party platter featuring something raw, something fried and something cheesy. With only eight pounds of ingredients and some swapped selections, the tag teams race for the chance to move on to the big $60,000 finale! (Repeat).

Four fearless chefs play Guy Fieri's scariest games for a stab at a $20,000 shopping spree. (Repeat).

Damaris Phillips ramps up the competition by asking the carvers to put their best foot forward with 3D pop culture pumpkins that highlight iconic fashion eras. Then, the competitors bring common literary phrases with a deadly twist to life. (Repeat).

The final five are challenged to create their own superhero and superpower. Then, the competitors depict a scene of the one and only DC's Batman facing off against one of his iconic enemies to save Gotham City. (Repeat).

The final four carvers create the winning monster entry in the Miss/Mr. Underworld Pageant and transform 2,000-lb Atlantic Giant pumpkins into a Halloween parade float to prove they're worthy of $25,000 and the prize belt. (Repeat).

Jonathan Bennett welcomes four teams to the first of two qualifying rounds. Each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history. (Repeat).

Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster. Judges Shinmin Li and Aarti Sequeira chose who moves on and who is left in the dust. (Repeat).

Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life, and judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream. (New).

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life.??Impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the $50,000 prize.? (New).

Duff Goldman and Rosanna Pansino join four cookie chefs in a current Halloween tradition by decorating half-face makeup cookies. The remaining bakers then take Halloween gore to new heights by creating life-size leaking zombie parts out of gooey substances. (Repeat).

Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life, and judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream. (Repeat).

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life.??Impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the $50,000 prize.? (Repeat).

Duff Goldman and Rosanna Pansino join four cookie chefs in a current Halloween tradition by decorating half-face makeup cookies. The remaining bakers then take Halloween gore to new heights by creating life-size leaking zombie parts out of gooey substances. (Repeat).

Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster. Judges Shinmin Li and Aarti Sequeira chose who moves on and who is left in the dust. (Repeat).

Molly Yeh's throwing a fancy dinner on the farm with the best moms she knows! It's a meal to impress with her tender Beef Wellington encased in buttery, flakey puff pastry and served with a hearty, cheesy and surprisingly fresh Sausage and Wild Rice Hotdish on the side. For dessert, she has lovely Lavender Panna Cottas with salty, snappy Pretzel Shortbread. (Repeat).

Molly Yeh hosts brunch for Bernie's library play group. She promotes eating well with a Ham Frit-tot-ta, Sausage Breakfast Pals on Hawaiian buns, and Spinach "Cookies." For a sweet bite, she piles Chocolate Chunk Peanut Butter Pancakes with Whipped Cream. (Repeat).

Molly Yeh hosts a moms' night in with her friends, and there's plenty of good food. She cooks up colorful Grilled Salmon with Charred Veggie Lemon Orzo, a salty Salami Nicoise Salad, icy cold Elderflower Slushes and cute-as-a-button Peach Shortcakes. (Repeat).

Molly Yeh makes her favorite Middle Eastern dishes with a Midwestern touch. She prepares Squash Falafel with Chipotle Ranch, Meaty Twice Baked Potatoes, her take on a nutty Basbousa with Cherry Compote and Date Cream Soda Floats to sip on the side. (Repeat).

Giving classic recipes some delicious updates. Katie Lee Biegel shares a kicked-up Tuna Noodle Casserole, Geoffrey Zakarian pairs a Strawberry Saketini with Coconut Tempura Shrimp and Jeff Mauro soups-up The World's Greatest Reuben Sandwich. (Repeat).

The Kitchen hosts dish out their best recipes from the land and sea, perfect for any special occasion! Geoffrey Zakarian brings a fresh Crab Salad in Endive, Sunny Anderson gets herbaceous with Green Goddess Grilled Lobster with Easy Green Goddess Rice and Jeff Mauro adds some spice with Chorizo and Shrimp Tacos. Then, Katie Lee Biegel beaches out with her Catch the Wave Cake, and Michael Symon dr

Starting things off fresh for the fall season with Katie Lee's Chicken Parmesan Zucchini Boats and Jeff Mauro's Hasselback Apples. (Repeat).

Four skilled cookie makers play the role of Duff Goldman and Rosanna Pansino, demonstrating what would happen if our Halloween delicacies decided to eat us. The cookie makers then demonstrate their skills by making two-sided trick-or-treat bags with one candy on each side. (Repeat).

Duff Goldman and Rosanna Pansino join four cookie chefs in a current Halloween tradition by decorating half-face makeup cookies. The remaining bakers then take Halloween gore to new heights by creating life-size leaking zombie parts out of gooey substances. (Repeat).

Four cookie makers take on one of the hardest technical challenges -- slice and bake cookies! Then, hosts Duff Goldman and Rosanna Pansino reflect on the remaining three bakers' cracking 3D haunted mirrors -- each with something spooky trapped inside! (Repeat).

Things get lyrical in the kitchen when Food Network's Damaris Phillips gets TV host Jaymee Sire to join her sing-along that doesn't end, much to Bobby Flay's annoyance. (Repeat).

Chef Josh Capon and sports reporter Carolyn Manno team up to make sure Bobby Flay doesn't try for a trick play. Haitian chef Jouvens Jean takes on Francophile and Seattle restaurateur Bruce Naftaly to beat Bobby at his own game. (Repeat).

The star of Late Night with Seth Meyers joins Iron Chef Michael Symon to remind Bobby he's not the only one with his name on a show. The Queen of Toast, Chef Carrie Baird, and Chef Lamar Moore from Chicago's South Side attempt to take Bobby's title away with a win of their own. (Repeat).

SNL's Ego Nwodim tag-teams with Chef Michael Symon to improvise their way to a win in Bobby's kitchen. Then, rock-star chefs Brandon Baltzley and Bill Crites must think on the fly if they want to walk out with a win. (Repeat).

Ian Winslade and Geoff Rhyne must get through the challenges of the star ingredient before they can have a proper smackdown against Bobby Flay. (Repeat).

Food Network's Giada De Laurentiis and The Chew's Daphne Oz "cast a spell" to beat Bobby. Chefs Jeffrey Hansell and Meghann Ward look to scare Bobby out of his own kitchen. (Repeat).

John Henson summons the spirit of Beetlejuice to help broker a deal with the lab's other spirits. To butter up the ghost with the most, he asks the bakers to make black and white desserts and Shrinker treats that feature a tiny dessert atop a larger one. (New).