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In the final qualifying heat of Guy Fieri's tag-team tournament, GGG Judges take on Team Next Gen. The chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning 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).

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

Guy Fieri invites some of the newest chefs from Diners, Drive-Ins, and Dives to compete in Flavortown Market, where they make their best seller. Then, the chefs roll the GGG dice to see what mandatory items they must use in an elevated comfort classic. (New).

The chefs make a Thanksgiving feast using only the ingredients they can fit in a traditional cornucopia basket. Then, they must prepare a fall staple using gravy. (Repeat).

Four chefs from Guy Fieri's restaurants face off in two rounds of culinary combat. (Repeat).

Guy Fieri invites some of the newest chefs from Diners, Drive-Ins, and Dives to compete in Flavortown Market, where they make their best seller. Then, the chefs roll the GGG dice to see what mandatory items they must use in an elevated comfort classic. (Repeat).

The chefs make a Thanksgiving feast using only the ingredients they can fit in a traditional cornucopia basket. Then, they must prepare a fall staple using gravy. (Repeat).

Four chefs from Guy Fieri's restaurants face off in two rounds of culinary combat. (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

The three teams showcase an understudy who dreams of winning a spot to pull the sleigh of Santa. (Repeat).

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For the exclusive holiday desserts preheat, the six remaining bakers try to impress judges Nancy Fuller, Duff Goldman and Carla Hall by making tasty treats for guests with a dietary restriction. In the main heat, host Jesse Palmer challenges the competitors to update an assigned vintage holiday dessert to create a new Christmas delight. (Repeat).

Host Jesse Palmer asks the bakers to create sweet potato and spice desserts in honor of Kwanzaa. In the main heat, the competitors make Christmas card cakes that depict a perfect family snapshot for a holiday card to capture the smiles of judges Nancy Fuller, Duff Goldman and Carla Hall. In the end, one baker heads for the exit. (Repeat).

Host Jesse Palmer kicks things off with a swanky Christmas open house for judges Nancy Fuller, Duff Goldman and Carla Hall and asks the bakers to create dessert charcuterie boards. Then, the bottom two bakers face off in a sudden elimination challenge of dueling holiday pinata desserts. In the final main heat, the competitors take on holiday party theme cakes and incorporate lights into their desi

The five remaining teams are challenged to imagine friendly aliens celebrating their own holidays on another planet. At the end of this intergalactic face-off, the field of competition narrows with one team's elimination. (Repeat).

The four remaining teams are challenged to bring the story of an iconic carol to life in the most delicious way imaginable, with cake. (Repeat).

In the penultimate battle, three teams bring Dr. Seuss' "How the Grinch Stole Christmas" to life by reimagining the world-famous story as a big-screen epic in a whole new movie genre. (Repeat).

The last two teams must showcase the most-powerful modernization imaginable for Santa's new ride. (Repeat).

To honor the tradition of the holiday open house, Jesse Palmer asks the 12 bakers to create cheese ball desserts. Then, host gifts are the theme as the bakers create holiday bark inspired desserts for judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

Jesse Palmer asks the bakers to make over-the-top Thanksgiving cupcakes and 3-D pies that bring drama to the Turkey Day feast. Kids Baking Championship alums Matt Azuma and Summer Haque join judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

Hosts James and Oliver Phelps ask the nine pairs of bakers to create a 2-foot-tall magical showpiece that shares their love of Harry Potter. Judges Carla Hall and Jozef Youssef decide which bakers board the Hogwarts Express train to the next challenge! (New).

Ree Drummond and Eddie Jackson ask four competitive cookie makers to tackle two winter sports cookies. After the game, the cookie makers craft their own towering 10-foot tall Christmas gazebos where the merry residents of the North Pole can gather. (New).

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration. Chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table. (Repeat).

Hosts James and Oliver Phelps ask the nine pairs of bakers to create a 2-foot-tall magical showpiece that shares their love of Harry Potter. Judges Carla Hall and Jozef Youssef decide which bakers board the Hogwarts Express train to the next challenge! (Repeat).

Ree Drummond and Eddie Jackson ask four competitive cookie makers to tackle two winter sports cookies. After the game, the cookie makers craft their own towering 10-foot tall Christmas gazebos where the merry residents of the North Pole can gather. (Repeat).

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration. Chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table. (Repeat).

Robert Irvine builds his own kitchen and takes a kayak on the open ocean in order to make a meal celebrating Catalina Island's new tourism season. (Repeat).

Jesse Palmer asks the bakers to make over-the-top Thanksgiving cupcakes and 3-D pies that bring drama to the Turkey Day feast. Kids Baking Championship alums Matt Azuma and Summer Haque join judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

Ree Drummond and Eddie Jackson ask four competitive cookie makers to tackle two winter sports cookies. After the game, the cookie makers craft their own towering 10-foot tall Christmas gazebos where the merry residents of the North Pole can gather. (Repeat).

Host Jeff Mauro challenges the first three teams to create a scene depicting what it would look like if Santa was starring in his very own buddy adventure movie. Judges Shinmin Li and Kardea Brown decide which two teams move on and which team heads home. (Repeat).

Three new teams face off as host Jeff Mauro challenges them to create the ultimate holiday parade float display with one element that moves! Judges Shinmin Li and Kardea Brown move two more teams through, and one team is eliminated. (Repeat).

Meaty meals and veggie specialties are highlighted, beginning in Modesto, Cal., where Guy stops at a funky spot serving up Portuguese sausage and a delicious lamb burger. Also: okra gumbo at a vegan joint in Oakland; and wicked wings in Islamorada, Fla. (Repeat).

Guy Fieri's grabbing grub infused with international flavors. (Repeat).

Dishes that are decadent are found in Brooklyn at a Southern-style restaurant that serves chicken and waffles; a spicy pulled-pork sandwich; and a donut of the day. Also: Guy visits a place in Puyallup, Wash., known for homemade meatballs and fire-grilled artichokes. (Repeat).

A chef in Phoenix is spotlighted for what she does with chilies and a regional pork dish. Also: Guy visits a Toronto joint known for both its poutine and Asian-style pork ribs. (Repeat).

Asian-fusion cuisine, including Brussels sprouts and sous vide sammie in Miami; and a soul food spot in Eureka, Cal., that features fried jerk chicken and shrimp-and-crawfish etouffee. Also: Chef Geoffrey Zakarian joins Guy for pizza in midtown New York. (Repeat).

A pig-centric road trip begins at a food truck serving pork fusion and arepas in Colorado Springs. Also: Guy finds barbecued pork and pork belly ramen at an Asian joint in a Minneapolis grocery store; and at a nearby smokehouse, he orders wings and a porchetta sandwich. (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 reeling in all kinds of standout seafood! There's a restaurant-market in Vancouver that's combining sustainability with killer cooking including their bouillabaisse and salmon fish and chips. (Repeat).

Guy highlights three restaurants on one street in Cincinnati. Included: A husband and wife serve creative hot dogs and sandwiches out of their funky pub. Also: a Belgian place known for its waffles and beer-cheese pretzels; and a Southwestern spot famous for its chicken torta and short-rib tacos. (Repeat).

Guy's getting international flavors in the States from a British pub in Delaware to a real-deal Mexican spot in San Diego. (Repeat).

Guy Fieri's diving into a flavor overload. A rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair. Then, in Los Angeles, a vegan oasis puts a spin on Bolognese. (Repeat).

Guy Fieri hangs out at mom-and-pop spots. In Logan, Utah, a family-run Indian joint is hooked up to a gas station with the dad dishing out specialties from his homeland. (Repeat).

This trip, Guy Fieri digs into a world of flavors all over the United States, from a doctor-turned-chef firing up amazing Asian to two buddies turning out their tasty take on tacos. (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).

Funky foods from coast-to-coast are in the spotlight, beginning when Guy visits a second-generation Italian eatery that serves family recipes for meaty lasagna and minestrone in Monterey, Cal. Also: a sandwich shop in Boston specializing in both meat and veggie paninis; and an ex-Marine in Jackson, Wyo., who runs a restaurant known for its chicken potpie, homemade soups and pretzels. (Repeat).

Guy Fieri is jumping into some sweet and savory dishes. A vegan joint has a crunch wrap and coconut-banana French toast in Burlington, Vermont. A gas station-turned-restaurant in Logan, Utah flips grilled cheese inside-out. (Repeat).

Guy Fieri's bathing in flavorful finds. In Santa Barbara, California, he takes Marc Summers to check out fried rice in a bowl and burrito. Then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas. (New).

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).

Stops include a funky underground joint in Washington, D.C., known for knockout dumplings and ramen. Also: An Atlantic City pizza parlor serves a cheeseburger pie and chicken vodka; and a comfort food café in Colorado Springs has Rocky Mountain roast beef and king-sized cinnamon rolls on the menu. (Repeat).

Guy visits a barbecue place in Brooklyn that serves up wings and beef ribs. Also: seafood dishes prepared by a husband and wife from Manteo, N.C., include soft-shell-crab quesadilla, tuna tacos, and shrimp and chorizo. (Repeat).

Guy Fieri is digging into chicken and some crazy creations. In Palm Springs, CA, a crepe spot is all about the savory, while a funky joint is cooking Mexican pollo. Then, an Egyptian food truck in Nashville is firing up wings and a falafel waffle. (Repeat).

Guy tries the Fat Jerry sandwich at Fat Sal's Deli in Los Angeles; and on the pier in Monterey, Cal., he visits a place serving fresh abalone sliders and a seasonal crab feast. Also: oxtail soup and a grilled turkey sandwich from a bowling alley/restaurant in Aiea, Hawaii. (Repeat).

Guy Fieri's bathing in flavorful finds. In Santa Barbara, California, he takes Marc Summers to check out fried rice in a bowl and burrito. Then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas. (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).

Stops include a funky underground joint in Washington, D.C., known for knockout dumplings and ramen. Also: An Atlantic City pizza parlor serves a cheeseburger pie and chicken vodka; and a comfort food café in Colorado Springs has Rocky Mountain roast beef and king-sized cinnamon rolls on the menu. (Repeat).

Guy visits a barbecue place in Brooklyn that serves up wings and beef ribs. Also: seafood dishes prepared by a husband and wife from Manteo, N.C., include soft-shell-crab quesadilla, tuna tacos, and shrimp and chorizo. (Repeat).

Guy Fieri is digging into chicken and some crazy creations. In Palm Springs, CA, a crepe spot is all about the savory, while a funky joint is cooking Mexican pollo. Then, an Egyptian food truck in Nashville is firing up wings and a falafel waffle. (Repeat).

Guy tries the Fat Jerry sandwich at Fat Sal's Deli in Los Angeles; and on the pier in Monterey, Cal., he visits a place serving fresh abalone sliders and a seasonal crab feast. Also: oxtail soup and a grilled turkey sandwich from a bowling alley/restaurant in Aiea, Hawaii. (Repeat).

Funky foods from coast-to-coast are in the spotlight, beginning when Guy visits a second-generation Italian eatery that serves family recipes for meaty lasagna and minestrone in Monterey, Cal. Also: a sandwich shop in Boston specializing in both meat and veggie paninis; and an ex-Marine in Jackson, Wyo., who runs a restaurant known for its chicken potpie, homemade soups and pretzels. (Repeat).

Guy Fieri is jumping into some sweet and savory dishes. A vegan joint has a crunch wrap and coconut-banana French toast in Burlington, Vermont. A gas station-turned-restaurant in Logan, Utah flips grilled cheese inside-out. (Repeat).

This trip, Guy Fieri's hittin' the road for serious sammys and more! First, a vegan joint in Avon-by-the-Sea, N.J., is plating plant-based perfection with the-bomb beet burgers and a top-notch tempeh melt. Then, TOC champ Tiffani Faison's bringin' Southern barbecue to Boston with fired-up fried chicken, Mom's broccoli and out-of-bounds brisket. Finally, it's craveable comfort in Cali at a San Luis

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).

Kardea Brown celebrates her favorite season with a fall-inspired menu of Braised Pulled Pork Sliders with Apple Slaw, Sweet Potato Chips with Sweet and Spicy Mustard Sauce, Spiked Mulled Apple Cider and Apple Cider Donuts with Pumpkin Spice Glaze. (Repeat).

Kardea Brown makes the most of a free day by preparing dishes that make perfect leftovers. First up is chicken pot pie, and she makes plenty of cheesy country ham grit balls with spicy mayo, and some pan-roasted sage and butternut squash. (Repeat).

The Kitchen goes back in time to give Turkey Day staples a tasty update. Jeff Mauro and Geoffrey Zakarian team up for a Classic Thanksgiving Turkey and Vintage Cranberry Sauce Mold, and Sunny Anderson gives Grandma Williams' Squash Pie a citrus makeover. (Repeat).

Molly Yeh celebrates the holidays by making a festive buffet for three generations of the family. (Repeat).

Molly and her husband head to a potluck with some of her favorite Midwestern dishes with a twist, like her beautiful 8-Layer Salad loaded with sweet squash and farro. (Repeat).

Ree Drummond celebrates Thanksgiving by putting her own spin on classic dishes, including Legendary Green Bean Casserole made from scratch, Sweet Potato Rolls and Molded Cranberry Salad. A fabulous Old-Fashioned Custard Pie puts the spotlight on dessert. (New).

A make-ahead Thanksgiving feast. Recipes include make ahead Thanksgiving turkey with delicious doctored up dressing and gussied up gravy; roasted sprouts and onions; spiked cranberry sauce and herb butter dinner rolls; and a store-bought pie transformed into a chocolate marshmallow pumpkin pie. (Repeat).

The Kitchen shakes things up with fun Friendsgiving dishes! Geoffrey Zakarian kicks it off with Lamb Stuffed Fried Olives, Katie Lee Biegel shares a Dutch Oven Turkey Breast with Gravy, and Carla Hall joins the crew to make her Cocoa Spiced Bundt Cake. (New).

Beet harvest time. Molly Yeh makes tasty Chocolate Doughnuts with Coffee Glaze to keep the farmers going through their long shifts. Then to celebrate the end of another great harvest, Molly is throwing her annual supper party. She makes hearty Goulash with Bread Dumplings, Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs and, to finish, a Spiced Apple Pie. (Repeat).

Molly Yeh is hosting Thanksgiving on the farm with Nick, her mom and a variety of family friends. She's making her foolproof Sweet-and-Smoky Turkey, crunchy Pretzel Stuffing and a delicious side dish of Charred Creamed Corn. Finally, she's getting creative with cranberries for dessert by making her Lemon Almond Cake with Cranberry Glaze. (Repeat).

This trip, Guy Fieri's diggin' killer culinary from coast to coast! First, a family-run diner in Columbus, Ohio, is whippin' up legit Greek-style lasagna and the-bomb baklava cheesecake. Then, in Grover Beach, Calif., a husband-and-wife joint is bringing fine dining flair to comfort food with an out-of-bounds bologna on brioche and top-notch chicken and dumplings. And big-deal BBQ at the Jersey sh

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).

This trip, Guy Fieri is takes a culinary trip filled with adventurous flavor. In Los Angeles, he visits a funky spot all about filling bowls with eclectic eats. In Norfolk, Virginia, he stops at a market and restaurant with Mexican specialties. Plus, there is a farm-to-table food truck in Maui, Hawaii serving up all kinds of global greats. (Repeat).

Guy Fieri digs into dishesfeaturingdynamitedoughfrom an authentic Hawaiian jointin Arizona. (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).

Guy Fieri's grabbing grub from Vietnamese to vegan, starting with Balinese chicken thighs at a Southeast Asian spot in Minneapolis. Plus, a Jersey Shore joint is smoking up BBQ Reubens, and a husband-and-wife duo is baking plant-based faves in Montana. (Repeat).

Hosts James and Oliver Phelps ask the nine pairs of bakers to create a 2-foot-tall magical showpiece that shares their love of Harry Potter. Judges Carla Hall and Jozef Youssef decide which bakers board the Hogwarts Express train to the next challenge! (Repeat).

Jeff Mauro tasks the three teams with creating a turkey and rider to race in the first annual Turkey Trot. (Repeat).