Food Network HDTV (East) (FOODHD)

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).

Guy seeks out succulent sandwiches during his travels. Included: cheesesteak and chicken at a butchery in Oakland; a food truck in Modesto, Cal., with pastrami on pretzel bread and pulled pork cooked in root beer; and a seafood staple in Key Largo, Fla. (Repeat).

Guy Fieri seeks out Southern food in Vancouver, New York and Charleston, S.C. Sampled eats include fried chicken; pulled-pork pancakes topped with Jack Daniels maple syrup; sweet-tea marinated pork chops; and deep-fried hot dogs. (Repeat).

This trip, Guy Fieri's going off the beaten path to check out some funky finds. In Charlotte, an eatery tucked inside a beer store slings crazy waffle creations. In Houston, a not-your-everyday fusion joint mashes up killer barbecue with sushi. (Repeat).

International comfort foods are sampled in San Antonio (Puerto Rican mofongo); Virginia Beach (Italian focaccia and stuffed meatballs) and Chicago (Cajun meat loaf and chicken-fried chicken). (Repeat).

On this trip, Guy Fieri's digging into all-American and foreign favorites. In Houston, TX, a funky spot is firing up Filipino flavor with a twist. Then, a real-deal Washington meat market is stacking up serious sandwiches. (Repeat).

Spotlighting a sandwich shop in Carmel, Ind., that serves cheesesteaks topped 33 different ways. Also: a huge seafood sandwich is sampled in New Orleans; and a popular burger joint in Bridgeport, Conn., is visited. (Repeat).

Season 17 begins with Guy visiting a Denver bar known for its pastrami sandwich, homemade tater tots and pork rinds. Also: a neighborhood joint in Tacoma, Wash., serves up pork-shoulder tacos, elk sliders and tater tots stuffed with Parmesan cheese. (Repeat).

Comfort food that's kicked up a notch is the theme when Guy visits an old-school diner in Long Beach known for pot roast and scones with a twist. Also: pizza topped with pesto and chicken in Jackson, Wyo.; and Parmesan pretzels and grilled cheese made with short ribs served at a brewpub in Monterey, Cal. (Repeat).

Guy Fieri tastes flavor from far and wide. Shawarma and salmon souvlaki are dishes at a Southwest-MiddleEastern quick stop in Sante Fe, New Mexico. In Kansas City, Missouri, a joint serves up outrageous Scandinavian specialties. (Repeat).

Guy Fieri visits a dive bar in Astoria, N.Y., where slow-roasted lamb ribs are served with fresh tzatziki. Other stops include a third-generation Italian eatery in Geyersville, Cal.; and an Indianapolis restaurant serving tomato bonbons. (Repeat).

Guy Fieri grabs a fistful of righteous hand-held toppings starting with a kolach cafe in Salt Lake City cooking up their Czech specialties with some sweetness and comfort. Guy also checks out a burger spot that is adding beer to their beef. (Repeat).

This trip, Guy Fieri's grabbin' some grub cooked up at pubs! In Minneapolis, a big-time brewery cooking up dishes like righteous pulled pork and a killer brisket sandwich. In Miami, a craft drink and beer joint serving southern favorites like hen and dumplings and a lamb belly BLT, where he's joined by Harry Wayne "K.C." Casey from KC and the Sunshine Band. And in Los Angeles, an Italian restauran

Guy Fieri samples shiitake-mushroom empanadas and flautas with homemade queso fresco at a Mexican joint in Chicago; New Orleans favorites, like jambalaya and blackened catfish, in Mooresville, Ind.; at meat loaf with homemade demi-glace in Tampa Bay, Fla. (Repeat).

Global flavors are on the menu. Included: Jamaican jerk chicken and spicy snapper in Cincinnati; a lunch-only Italian eatery in Boston with porcini cascioni and rosettes on the menu; and a Thai restaurant known for its Bangkok burrito and lamb curry in Duluth, Minn. (Repeat).

Guy Fieri checks out off-the-hook eats from all over the place. He checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, New Jersey, and fully loaded lamb chops in Columbus, Ohio. (Repeat).

Guy Fieri's grabbing big flavor in some unexpected spots. There are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport. (Repeat).

Guy Fieri's takin' it global, starting with killer croquettes and birria in New Jersey. A Cambridge, MA, joint is mashin' it up with Turkish dumplings and Korean crab mac, and an Indianapolis soul food spot is firin' up dynamite chicken and dumplings. (New).

On this trip, Guy Fieri is tasting everything from pasta to potatoes, and he's got some grub for his pescatarian friends. First up, Vanilla Ice takes Guy to his favorite Ecuadorian joint in West Palm Beach, Florida, for standout ceviche. Then, in Moorhead, Minnesota, a former DJ mixes it up with his take on scratch-made pasta and poutine, and, in the Florida Keys, a local landmark is poundin' out

This trip, Guy's going from Italian to seafood. In Oklahoma City, a funky food truck puts out wood-fired pizza and grandma's Sicilian meatball recipe. In Portland, Oregon, a spot cooks up crab cake cioppino. (Repeat).

Guy dives into hearty helpings of comfort starting with an Atlanta soul food spot dishing out Southern seafood and killer fried chicken. (Repeat).

Guy puts the spotlight on good eats in California when Season 20 begins. Included: Gene Simmons makes an appearance at a Culver City hangout serving authentic Hawaiian grub. Also: a family-run Mexican joint known for its tamales and beef chamorro; and a fish house in Monterey with fresh-caught oysters and a pasta-seafood medley on the menu. (Repeat).

This trip, Guy Fieri's checking out joints putting their own spin on global flavor. (Repeat).

Guy Fieri's takin' it global, starting with killer croquettes and birria in New Jersey. A Cambridge, MA, joint is mashin' it up with Turkish dumplings and Korean crab mac, and an Indianapolis soul food spot is firin' up dynamite chicken and dumplings. (Repeat).

On this trip, Guy Fieri is tasting everything from pasta to potatoes, and he's got some grub for his pescatarian friends. First up, Vanilla Ice takes Guy to his favorite Ecuadorian joint in West Palm Beach, Florida, for standout ceviche. Then, in Moorhead, Minnesota, a former DJ mixes it up with his take on scratch-made pasta and poutine, and, in the Florida Keys, a local landmark is poundin' out

This trip, Guy's going from Italian to seafood. In Oklahoma City, a funky food truck puts out wood-fired pizza and grandma's Sicilian meatball recipe. In Portland, Oregon, a spot cooks up crab cake cioppino. (Repeat).

Guy dives into hearty helpings of comfort starting with an Atlanta soul food spot dishing out Southern seafood and killer fried chicken. (Repeat).

Guy puts the spotlight on good eats in California when Season 20 begins. Included: Gene Simmons makes an appearance at a Culver City hangout serving authentic Hawaiian grub. Also: a family-run Mexican joint known for its tamales and beef chamorro; and a fish house in Monterey with fresh-caught oysters and a pasta-seafood medley on the menu. (Repeat).

This trip, Guy Fieri's checking out joints putting their own spin on global flavor. (Repeat).

Guy Fieri checks out off-the-hook eats from all over the place. He checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, New Jersey, and fully loaded lamb chops in Columbus, Ohio. (Repeat).

Guy Fieri's grabbing big flavor in some unexpected spots. There are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport. (Repeat).

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is servin' lights-out lamb, and a Pakistani spot is cooking flavorful goat. In Ocala, FL, a barbecue pro is puttin' his spin on brisket mac and cheese-stuffed sausage. (Repeat).

Guy digs into not-your-everyday dishes, all day long. In Taos, NM, there's a stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu. Then, skate legend Tony Hawk tags along for creative vegan cooking in San Diego. (Repeat).

Kardea Brown and her friend, singer Quiana Parler, celebrate their Gullah culture and heritage with a meal inspired by the Sea Islands. Kardea makes Gullah Gumbo with Shrimp and Tomatoes, Traditional Crab Rice and Charleston Chewy Cheesecake. (Repeat).

Kardea Brown's friend from New York City is visiting, so Kardea's whipping up a meal that combines Big Apple classics and the best of the South. Her menu includes seafood pizza with local shrimp; Charleston tea; and apple crumb cheesecake. (Repeat).

The Kitchen is ready for the ultimate snack attack with a munchie menu! Jeff Mauro gets cheesy with Cheddar Jalapeno Popper Dip, Geoffrey Zakarian bakes up Grape and Olive Flatbread and Katie Lee Biegel brings back Brown Butter Crispy Rice Treats. (Repeat).

It's wheat harvest time, and Molly Yeh has prepared a delicious wheat truck supper for two. She serves crispy Fried Chicken Banh Mi Sandwiches with a side of Salt and Vinegar Potato Salad, a savory Miso Broccoli Grain Salad, and a tart Pickled Plum Crumble. (Repeat).

Molly Yeh spices up Valentine's with a dinner date on the farm. She cooks Juicy Roasted Sumac Chicken smothered in Zhug sauce, Matbucha on a bed of whipped feta, Veggie Fried Rice with Middle Eastern spices and Chocolate Cardamom Cake Donuts for dessert. (Repeat).

Ree Drummond shines a spotlight on her husband, Ladd, as she makes Ultimate Breakfast Bakes, Ladd's Prime Rib with delicious jus -- with enough leftovers for epic Prime Rib Sandwiches or an easy Prime Rib Salad -- and an awesome Double Chocolate Shake. (New).

The Drummond family is throwing a farewell dinner for college-bound cousins, Paige and Caleb, featuring a spread of their favorite food. Recipes include: brown butter mashed potatoes and roasted cauliflower salad; grilled rib-eyes; and a strawberry shortcake trifle. (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

Molly Yeh is organizing a sing-along on the farm. For lunch, she prepares warm Hamburger Mac and Cheese, as well as gorgeous Chocolate PB and Strawberry J Cupcakes that sing with sweetness. For dinner, she prepares Crispy Rice Bibimbap with Corn Cheese. (Repeat).

Molly Yeh makes a super-satisfying Hammy Hot Dish breakfast and a cute mommy-and-me lunch with her savory Tomato Basil Soup with Parmesan and Bunny Pesto Cristos. For dessert, Molly bakes Mini Princess Cakes to celebrate Bernie's new tiny play kitchen. (Repeat).

Guy Fieri is grabbing an international playlist of flavor. A funky spot in Florida puts a Mediterranean spin on burgers. (Repeat).

Guy Fieri's diving into a serious beef bonanza. In Wilmington, Delaware, there's a 1940s Italian family spot that's making beef braciole and meaty ravioli from scratch. (Repeat).

This trip, Guy Fieri's cruising from Texas to Michigan to dive into some gangster grub. In San Antonio, a real-deal Mexican bakery goin' old school with their sandwich sourdough and tequila croissants. Then, he's doubling up in Lansing, Mich., with two off-the-hook joints puttin' out dynamite dishes. (Repeat).

In the Season 23 premiere, food that's comforting and soulful is found during a trip to Charlotte, where Guy visits a hangout known for collard greens and shrimp and grits; and Marc Summers joins the host in Culver City, Cal., for turkey chili and hot dogs served on cornbread buns. Also: a strip mall spot specializing in crepes in Las Vegas. (Repeat).

Tituss Burgess asks the six remaining chefs to team up and create a steak feast for VIP guest Poppy O'Toole. With limited ingredients on hand, the competitors hope to inherit the best produce, protein and pantry items from a dearly departed colleague. (Repeat).

Three gingerbread artists must create pieces celebrating the 35th anniversary of "Ghostbusters." (Repeat).

Three gingerbread artists use gingerbread to tell a story of mummies run amok. (Repeat).

Three gingerbread artists must create pieces that depict the chaos of an alien attack. The competitor who can win over judges Jamika Pessoa, Gesine Prado and Jason Smith with their little green men earns a spot in the finale. (Repeat).

Freddy Krueger menaces three gingerbread artists as they create pieces to celebrate the anniversary of A Nightmare on Elm Street. (Repeat).

The remaining bakers need to come up with their own flambé classics; and make cakes with realistic open wound and stitches. (Repeat).

John Henson challenges the bakers to make upside-down cakes without pineapple. Then, judges Carla Hall, Zac Young and Stephanie Boswell see double when the bakers team up to create identical twin cakes that taste different. (Repeat).

Bottom's up as John Henson asks the remaining five bakers to create lighting in a bottle by baking desserts based on classic cocktails. Then, the bakers must face their fears by frightening judges Stephanie Boswell, Zac Young and Carla Hall with sets of entremets that represent their worst nightmares. (Repeat).

For their final night, John Henson asks the bakers to create sweet and savory grazing boards in honor of a dearly departed couple. Then, Carla Hall, Stephanie Boswell and Zac Young judge black wedding cakes to determine the Halloween Baking Champion. (Repeat).

The remaining bakers need to come up with their own flambé classics; and make cakes with realistic open wound and stitches. (Repeat).

John Henson challenges the bakers to make upside-down cakes without pineapple. Then, judges Carla Hall, Zac Young and Stephanie Boswell see double when the bakers team up to create identical twin cakes that taste different. (Repeat).

Bottom's up as John Henson asks the remaining five bakers to create lighting in a bottle by baking desserts based on classic cocktails. Then, the bakers must face their fears by frightening judges Stephanie Boswell, Zac Young and Carla Hall with sets of entremets that represent their worst nightmares. (Repeat).

For their final night, John Henson asks the bakers to create sweet and savory grazing boards in honor of a dearly departed couple. Then, Carla Hall, Stephanie Boswell and Zac Young judge black wedding cakes to determine the Halloween Baking Champion. (Repeat).

Trisha Yearwood teams up with Jeff Mauro to make time- and money-saving lunch recipes. Whether it's a green goddess chicken salad sandwich; tahini honey farro salad; or crispy eggplant with fried chickpeas, midday meals will never be the same. (Repeat).

Trisha Yearwood takes her two loves, brunch and cereal, to a whole new level by making an incredible brunch spread with Cereal Granola Parfaits, Chocolate Hazelnut French Toast and a Cheesy Quiche. (Repeat).

Molly Yeh and her husband, Nick, host a hockey party for their sports-loving friends. She makes all her favorites, including crispy fried chicken sandwiches with super-creamy chipotle mayo, homemade noodles and, for dessert, chocolate mint sandwich. (Repeat).

Molly Yeh's dad is in town to play a clarinet concert and she's making an Asian-inspired lunch of succulent sugar-coated pork buns and crunchy drunken cucumber noodles to fill him up beforehand. Then, who wants flowers when you can have homemade matcha mochi donuts for a sweet treat after the performance. (Repeat).

Ree prepares a Tex-Mex feast for her hungry crew. Included: grilled chicken and beef fajitas with all the fixings; fiesta beans; cinnamon ice cream with cinnamon chips. (Repeat).

It's Ree vs. her own restaurant, out to win Ladd's breakfast heart. She makes his favorite slap-up platter, the Farmer's Breakfast, with over-easy fried eggs, a slab of honey-glazed ham, fried sausage and bacon, plus Crispy Bits Potatoes. The whole meal is made more alluring with glorious Sticky Buns. (Repeat).

Decadent chocolate treats are prepared by Ree. On the menu: white chocolate raspberry cheesecake; dipped and decorated waffle cones; milk chocolate mousse; and a chocolate-orange martini. (Repeat).

Ree Drummond is testing delicious ideas for kitchen hacks to up her breakfast game. There's a shortcut to the divine with Chocolate Chip Hazelnut Pancakes. She's going experimental with a crazy Omelet in a Bag and unleashing the waffle iron for cheesy hacked Wafflemaker Hash Browns. To get ahead, there's Strawberries and Cream Muesli and a Mango Marvel Smoothie pack. (Repeat).

Joanna whips up Chip's favorite breakfast: huevos rancheros. (Repeat).

Joanna prepares a flavorful, Southern-inspired shrimp boil spread. (Repeat).

Emmy-winning actor and comedian Julia Louis-Dreyfus joins Ina Garten at the barn, where she shares the life lessons she's learned. Ina welcomes her with a Country French Omelette before hosting a Beatty's Chocolate Cake frosting and piping masterclass. (New).

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. (Repeat).

Seasonal dishes are made using pantry staples. Dishes made include chicken bolognese; popovers with sesame butter and spiced pear jam; German-style sweet potato salad; lentil salad with mushrooms and pink lady apples; and spicy bean dip. (Repeat).

It's the finale of Guy Fieri's wild tournament as the two highest-scoring all-star teams face off in the ultimate relay rumble. The first chefs on each team are given $40 to make a high-end dinner on a budget, and the second chefs must shop for a dessert with whatever money is left over. The final chefs do their best to complete the dishes their teammates started and present them to the judges. Th

Fire station cooks compete with some firehouse meals and favorites in Flavortown Market. (Repeat).

Dynamic duos are taking over Flavortown Market to show they have the teamwork skills to take on Guy Fieri's games. First, Guy gives them a list of must-have ingredients for a classic duo dish. Then, he asks the chefs to make an unforgettable dish after an unforgettable game of grocery bowling. In the end, only one team will prevail and shop for a shot at up to $20,000. (Repeat).

Chefs who specialize in scratch cooking take on two rounds, making everything from the bottom up. (Repeat).

Guy Fieri shares his love for Southern cuisine in a three-round Southern chef showdown. A never-before-seen game has the chefs shopping only the southern half of the store for their signature sandwiches, and weight is a factor. (Repeat).

It's Halloween. Challenges: include Guy Fieri's "red fright special" in their creepy comfort food dish; making a midnight snack using only ingredients they can fit in a tiny trick or treat bucket; and a cobwebbed Food Pyramid decides which spooky ingredients the final two chefs must feature in their haunted high-end dinner. (Repeat).