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).