Food Network HDTV (East) (FOODHD)

Guy Fieri invites four well-traveled chefs to Flavortown Market to share some of the great food that Guy has tried firsthand in his travels. With appearances from Indian, Chinese, Mexican and French cuisine, Guy's goal to go global is fully realized. After three rounds of deliciously diverse dishes, one international chef will claim victory and shop the market for up to $20,000. (Repeat).

Guy Fieri tests out the four chefs not just with their skills but also their food knowledge. (Repeat).

Three food-loving GGG winners are back for the title of Host with the Most. (Repeat).

Guy Fieri challenges four chefs to make a meat-free steakhouse dinner and appetizer in one hour using only ingredients that will fit into the world's smallest produce case. Things get tougher when Hunter Fieri makes a mid-cook delivery of mushroom jerky. (Repeat).

Four returning winners vie for the title of Ultimate Guy's Grocery Games Champ. The chefs compete in a pair of one-on-one matches featuring the game Wild Cards. Then, two chefs enter a culinary showdown and determine their final dish using fridge magnets. (Repeat).

Guy Fieri challenges chefs from "Diners, Drive-Ins, and Dives" to make their best-selling brunch using only ingredients they can fit in a very small shopping bag. Then, they must serve an updated diner dinner featuring some very retro diner ingredients. (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! (New).

The chefs are divided into two teams and are about to prepare a game day platter. (Repeat).

Four GGG competitors are back for redemption, but they might regret it when they face Guy Fieri's most terrifying games yet. First, Guy wheels out a vat of goo containing mysterious canned foods that the chefs must grab and use in a fried dish. (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).

The chefs are divided into two teams and are about to prepare a game day platter. (Repeat).

Four GGG competitors are back for redemption, but they might regret it when they face Guy Fieri's most terrifying games yet. First, Guy wheels out a vat of goo containing mysterious canned foods that the chefs must grab and use in a fried dish. (Repeat).

Guy Fieri challenges chefs from "Diners, Drive-Ins, and Dives" to make their best-selling brunch using only ingredients they can fit in a very small shopping bag. Then, they must serve an updated diner dinner featuring some very retro diner ingredients. (Repeat).

The five remaining teams face their hardest flavor challenge yet as host Jonathan Bennett asks them to make over a classic Hollywood monster. Judges Shinmin Li and Aarti Sequeira evaluate their devious designs before sending one team home screaming. (Repeat).

Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

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Six teams make Halloween-themed displays which depict the horrors of a nightmare. (Repeat).

Five teams of experts create Halloween-themed displays. (Repeat).

Four teams imagine their most terrifyingly tasty displays yet: an attack by a swarm. The special guest judge is horror-comedy actress Harley Quinn Smith. (Repeat).

The three teams create stunning and scrumptious Halloween-themed displays that show how well-known holiday mascots like Santa and the Easter Bunny go trick-or-treating. (Repeat).

The final teams face off in a showdown. (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. (Repeat).

Bobby Flay's friends Damaris Phillips and Michael Symon get together for the very first time to try to take their pal down. He'll have to tango with fellow New Yorkers Andrew Lukovsky and Airis Johnson, who aren't going down without a fight. (Repeat).

Dafna Mizrahi and Jose DeJesus challenge Bobby Flay. (Repeat).

Actress Jane Krakowski teams up with Chef Michael Symon to steal Bobby Flay's spotlight. They bring in no-nonsense chefs Attila Bollok from Los Angeles and Matthew Spinner from Cleveland to give Bobby an early curtain call. (Repeat).

Michael Symon enlists his pal, TV host Clinton Kelly, to distract Bobby Flay with their friendship. They get additional help from a French master, Chef Sylvain Delpique, and an Italian bread master, Chef Jackie Mazza. (Repeat).

Jojo Vasquez tangles with Brian Riggenbach for the ultimate chance to one-up Bobby in his own kitchen. (Repeat).

Two chefs team up with Italian masters to outcook Bobby Flay. They aim to defeat him with a dish he has never conquered and break his winning streak. (Repeat).

Damaris Phillips and actor JB Smoove are ready to get in Bobby Flay's face if that's what it takes to get a victory. They get help from chefs Christian Gill and Cecelia Valencia, who want to sandwich Bobby out of the kitchen. (Repeat).

Chef Alex Guarnaschelli reunites with her Alex vs America host Chef Eric Adjepong to lead the charge for chefs Tomas Chavarria and Tara Monsod to take Bobby Flay down a peg. (Repeat).

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay. (Repeat).

Carson Kressley and Rodney Scott rejoin to challenge Bobby Flay and bring home a well-charred victory for chefs Kwasi Kwaa and Winnie Yee-Lakhani. (Repeat).

Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down. Chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby. (Repeat).

Damaris Phillips enlists legendary performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little "foodmance." Chefs Steven Brooks and Becky Brown want to take advantage and get the win. (Repeat).

Food Network favorite Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors. (Repeat).

Bobby Flay is getting burnt when Kardea Brown and Carson Kressley encourage chefs Rashad Jones and Kent Rollins to soar to victory. (Repeat).

Iron Chef Alex Guarnaschelli shows Bobby Flay no mercy with fellow mean girl, the hilarious and talented actress Tina Fey. They bring in two more mean girls, celebrity chef Alexcia Smith and former stuntwoman-turned-chef Asia Mei. It's going to be fetch! (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).

Food Network favorite Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors. (Repeat).

Bobby Flay is getting burnt when Kardea Brown and Carson Kressley encourage chefs Rashad Jones and Kent Rollins to soar to victory. (Repeat).

Iron Chef Alex Guarnaschelli shows Bobby Flay no mercy with fellow mean girl, the hilarious and talented actress Tina Fey. They bring in two more mean girls, celebrity chef Alexcia Smith and former stuntwoman-turned-chef Asia Mei. It's going to be fetch! (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).

Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down. Chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby. (Repeat).

Damaris Phillips enlists legendary performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little "foodmance." Chefs Steven Brooks and Becky Brown want to take advantage and get the win. (Repeat).

Four cookie experts make colorful and glowing Halloween stained glass cookies to bewitch Duff Goldman and Rosanna Pansino. Then, the remaining three masters build giant, elaborate Halloween funhouses complete with favorite carnival flavors. (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. (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. (New).

Restaurants across America going hog wild with pork. Included: humongous German-style pork shanks in Philadelphia; pork-powered pizzas in Boston; bourbon-glazed pork chops in St. Rose, Louisiana; the skyscraper-sized Hogzilla in Ridgefield, Connecticut. (Repeat).

Guy Fieri digs into everything from pretzels to paella. In Bozeman, Montana, breakfast is served with a Mexican pork masterpiece and a French toast Monte Cristo. In Little Rock, Arkansas, a microbrewery serves up elevated pub grub. (Repeat).

This trip, Guy Fieri's going from coast to coast and to the Great Lakes to dig up some dynamite dishes. In Los Angeles, a Mexican joint in Grand Central Market servin' outrageous octopus tostadas and their lights-out spin on a burger. Then, in Norfolk, Va., a bistro turning out grown-up, gourmet grilled cheese. Plus, a righteous stop in Lansing, Mich. doin' it up right. (Repeat).

This trip, Guy Fieri's heating up with some spice and cooling off with some ice. In Cathedral City, Cal., a barbecue joint pilin' up the meats and firin' up their "flamethrower." And in Norfolk, Va., a wild wing spot going big with their buffalo and killing it with their Cajun. Then, in Maui, Hawaii, a funky place dishin' out the bomb lobster grilled cheese followed up by a tropical shaved ice spe

Sandwiches are highlighted during a trip to Colorado Springs, where a Pueblo chili burger is tasted by Guy. Later, the host tries a corned beef hoagie and porchetta in Washington, D.C.; and savory tequila shrimp, pork and brisket are eaten at an Atlantic City pub. (Repeat).

Guy visits some small towns with big flavor. Included: a roadside bar in Parkland, Wis., featuring sandwiches stuffed with brisket and crispy pork belly; an organic spot in Jackson, Wyo., serving ethnic-inspired eats like the Asian bison bowl and Thai curry soup; and a monster burger and a unique twist on pizza found in Lancaster, Ore. (Repeat).

Guy meets with siblings in New York's Lower East Side who pickle, smoke, cure and ferment everything from goat necks to chicken wings to pig ears. Also: Mediterranean favorites are prepared by a husband and wife in Eureka, Cal.; and a brother and sister in Miami dish out Low-Country cuisine, including whole-fried snapper and beer-braised baby back ribs. (Repeat).

Guy is on the road to grab some serious sandwiches. Included: a rock and roll brunch bar in Austin adding a funky touch to meatloaf and a Monte Cristo; and a Texas joint putting some '90s hip-hop into their stacked up specialties. (Repeat).

A family-owned spot featuring chili in Burbank, Cal., is visited by Guy, who also travels to a bar in Philadelphia, where he gives clam chowder with gnocchi and fries topped with crab imperial a try. Also: burgers, fried chicken and a new twist on a BLT in Toronto. (Repeat).

Soups are highlighted, beginning with a seafood gumbo from an authentic Irish pub in Baltimore, which also serves a twist on traditional corned beef and cabbage. Later, Guy visits a place in Eugene, Ore., known for its Middle Eastern take on lamb and Peruvian pork and quinoa; and in Cincinnati, a Vietnamese spot has pho on the menu. (Repeat).

This trip, Guy Fieri's visiting some familiar Triple D faces and checking out their new places. First, a primo pizza joint in Flagstaff, Ariz. firin' up pies with not-your-everyday toppings. Plus in Fairhope, Ala., a killer waterfront spot serving up serious seafood, like snapper collars and the bomb bouillabaisse. And in Miami, a chef dialin' up the funk factor with his spin on Chinese specialtie

This trip, Guy Fieri visits an all-female lineup that is rocking the house. In Houston, he visits a grandma firing up family recipes like homemade tamales and chile rellenos with a twist. In Orlando, there's a funky spot focused on making meatball masterpieces. Plus, he stops at a bomb bakery scratch-making sweet and savory specialties. (Repeat).

Guy has a four-star burger in the East Village of New York City; roasted oysters and wild mushroom cobbler at a hangout in Eureka, Cal., and authentic Vietnamese dishes, including bánh xèo and suon nuong xa. (Repeat).

(Repeat).

Guy Fieri's grabbing some barbecue and Southern comfort. He visits a Seattle barbecue joint smoking up ribs and dishing out brisket chili and a real-deal Southern spot in California that's serious about fried chicken and collards. (Repeat).

Guy grabs some unique eats in Santa Fe and Reno, including a not-your-everyday Indian spot and a deli offering a fresh take on sandwiches. (Repeat).

Guy Fieri's diving into all kinds of 'cue on this trip. Included: a funky chicken joint in Ottawa, Canada, cranking the rotisserie and firing up the ribs; in Burlington, Vermont, a place smokin' their wings and mashin' up their bomb BBQ with righteous ramen. (Repeat).

Guy Fieri's checking in on flavors packing a punch! An Atlanta franchise is serving up Korean-Mexican fusion, a Thai spot in Dallas is dishing out their authentic chicken platter, and real-deal Italian is going strong in Phoenix with squid ink pasta. (New).

Guy Fieri's digging into a world of flavor with flair, starting in Bend, OR, where a funky spot is stuffin' their buns with unexpected flavors. A Puerto Rican oasis in Utah is cooking real deal mofongo, and a Nashville joint is servin' coal-fired pizza. (Repeat).

Guy Fieri's checkin' out all kinds of culinary, like a Las Vegas food truck smokin' up sandwiches and California comfort spot putting out primo pot pie. Plus, a Mediterranean joint knocks it out of the park with beef skewers and tandoori chicken. (Repeat).

Guy Fieri digs into a fusion of flavors across the country. Included: a unique spin on paella and posole in Chicago; and Nashville hot chicken in Seattle. (Repeat).

Guy Fieri's digging dishes from across the map. He checks out scratch-made Italian in Buffalo, Wyoming, a gluten-free Venezuelan spot in Calgary, Alberta, and a Southern-Caribbean mashup serving oxtail with extra spice in Memphis, Tennessee. (Repeat).

Guy Fieri dives into joints where people can literally grab all kinds of grub. Included: a Chicago-style spot in Tucson, Arizona, firing up deep-dish pie and twisted-up breadsticks; and a funky pub in Wilmington, North Carolina, spicin' up duck wings. (Repeat).

Guy Fieri's checking in on flavors packing a punch! An Atlanta franchise is serving up Korean-Mexican fusion, a Thai spot in Dallas is dishing out their authentic chicken platter, and real-deal Italian is going strong in Phoenix with squid ink pasta. (Repeat).

Guy Fieri's digging into a world of flavor with flair, starting in Bend, OR, where a funky spot is stuffin' their buns with unexpected flavors. A Puerto Rican oasis in Utah is cooking real deal mofongo, and a Nashville joint is servin' coal-fired pizza. (Repeat).

Guy Fieri's checkin' out all kinds of culinary, like a Las Vegas food truck smokin' up sandwiches and California comfort spot putting out primo pot pie. Plus, a Mediterranean joint knocks it out of the park with beef skewers and tandoori chicken. (Repeat).

Guy Fieri digs into a fusion of flavors across the country. Included: a unique spin on paella and posole in Chicago; and Nashville hot chicken in Seattle. (Repeat).

Guy Fieri's digging dishes from across the map. He checks out scratch-made Italian in Buffalo, Wyoming, a gluten-free Venezuelan spot in Calgary, Alberta, and a Southern-Caribbean mashup serving oxtail with extra spice in Memphis, Tennessee. (Repeat).

Guy Fieri dives into joints where people can literally grab all kinds of grub. Included: a Chicago-style spot in Tucson, Arizona, firing up deep-dish pie and twisted-up breadsticks; and a funky pub in Wilmington, North Carolina, spicin' up duck wings. (Repeat).

Guy grabs some unique eats in Santa Fe and Reno, including a not-your-everyday Indian spot and a deli offering a fresh take on sandwiches. (Repeat).

Guy Fieri's diving into all kinds of 'cue on this trip. Included: a funky chicken joint in Ottawa, Canada, cranking the rotisserie and firing up the ribs; in Burlington, Vermont, a place smokin' their wings and mashin' up their bomb BBQ with righteous ramen. (Repeat).

Guy Fieri's digging into hearty handfuls of major flavor. He grabs pizza at a funky joint in Memphis, TN; tacos at an authentic Mexican spot in Calgary, Alberta; and empanadas at an Argentinian place in St. Simons Island, GA. (Repeat).

Guy Fieri explores dumplings from around the world. A Japanese restaurant in Cincinnati serves meaty gyozas, while a Nepalese restaurant in Oregon serves genuine Nepalese dishes. A Lebanese-Armenian refuge in Los Angeles serves a delectable dumpling meal. (Repeat).

Kardea Brown isserving a winning menu of Chopped Cheese Sandwiches, Colossal Onion Rings, Hot Carolina Chicken Fingers, and Apple Pie Hand Pies with Apple Cider Glaze to her local college football team. (Repeat).

Kardea invites notoriously frugal Aunt TC over for a dinner that looks like a million bucks but won't break the bank. For their fancy meal at home, Kardea makes molasses salmon; mushroom and pea risotto; and wilted bok choy. (Repeat).

Jeff Mauro shares The Kitchen's ultimate recipes for celebrating carbs. He revisits his Old World Chicago-Style Thin Crust Pizza, Katie Lee Biegel's Garlic and Herb Pull-Apart Bread, Sunny Anderson's Easy Loaded Nacho Skins and two decadent desserts! (Repeat).

Molly Yeh and her husband Nick celebrate wheat harvest with a tractor tailgate party on the farm. Molly makes colorful Sheet Pan Ratatouille Pizza, succulent Grilled Ribeye Steak on Feta Farro with Garden Veggies, and tangy Rhubarb Bars for dessert. (Repeat).

Molly Yeh hosts an Asian-inspired baseball tailgate on the farm. Her dishes include creamy Bok Choy Peanut Noodles, juicy Lion's Head Meatball Burgers with fried eggs, and crisp Asian Coleslaw. Her ooey-gooey Mochi Cookies are a hit for dessert. (Repeat).

Ree Drummond grills a whole meal over the flames with a little help from some indoor prep. There's surf and turf with spectacular Herby Grilled Shrimp and Scallop Skewers and juicy marinated Savory Grilled Steak Skewers. On the side, there's an amazing Charred Broccoli and Cauliflower Salad, plus great Grilled Yukon Gold Potatoes with a spicy butter. Finally, Ree combines hot and cold with Coconut

Ree Drummond and her crew cook up football tailgate eats, kicking off with Strawberry Cobbler Squares and Spicy Mango BBQ Turkey Meatballs. There are winning Hoagies with Quick Pepper Relish, and Ree tastes victory with her Game Day Guacamole. (Repeat).

The Kitchen kicks off winning recipes that are a touchdown for the taste buds. Sunny Anderson rises and shines with Tex-Mex Desayuno Potato Bites, and Katie Lee Biegel gets an early start on her make-ahead Cheesy Dill Pickle Dip. Then, Jeff Mauro and Geoffrey Zakarian get creative with Greek-Style and Italian-Style Nachos, and Geoffrey mixes up a Grapefruit Tequila Sunrise while the crew shares th

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).