2024-06-24
Joanna and her mom share stories of their Korean heritage through dishes like bulgogi and cucumber kimchi salad. Joanna's kids, Emmie and Duke, get in on the fun by making mochi and a side of hot dogs and rice. (Repeat).
Joanna shares her night-in favorites by making beef tenderloin, prosciutto-wrapped apples, Brussels sprouts and mocha trifle cups. (Repeat).
Authentic Italian nonnas meet the 11 remaining cooks in Lecce, Italy, and show them how to produce homemade pasta shapes. Alex Guarnaschelli and Gabe Bertaccini challenge the cooks to a three-dish pasta challenge, which proves devastating for one team. (Repeat).
The ten remaining chefs visit a real Italian bakery, where judges Alex Guarnaschelli and Gabe Bertaccini challenge them to prepare a menu that includes bread in every dish. One team captain's leadership approach irritates the other chefs. (Repeat).
The nine remaining chefs travel to Otranto, Italy, where they purchase fresh seafood right from the docks. Then, judges Alex Guarnaschelli and Gabe Bertaccini task the chefs with their most difficult challenge yet. (Repeat).
Two team captains choose one teammate each to visit an Italian butcher shop that goes back generations. Then, judges Alex Guarnaschelli and Gabe Bertaccini challenge the chefs to create a menu using the grill as their only heat source. (Repeat).
The seven chefs will be hosting the first ever Ciao House pizza festival, where they must make enough pies to feed 50 hungry guests and a renowned pizzaiolo. (Repeat).
The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one must be a dessert. (Repeat).
With only five chefs left, the two team leaders must select their teammates before learning the details of judges Alex Guarnaschelli and Gabe Bertaccini's task. (Repeat).
The last four chefs are taken aback when judges Alex Guarnaschelli and Gabe Bertaccini challenge them to produce a three-course dinner with only five items each dish. (Repeat).
The two remaining chefs are stunned when some unwelcome guests arrive at the villa. Judges Alex Guarnaschelli and Gabe Bertaccini choose the winner of Ciao House, who will receive an immersive culinary education with renowned master chefs across Italy. (New).
The last four chefs are taken aback when judges Alex Guarnaschelli and Gabe Bertaccini challenge them to produce a three-course dinner with only five items each dish. (Repeat).
The two remaining chefs are stunned when some unwelcome guests arrive at the villa. Judges Alex Guarnaschelli and Gabe Bertaccini choose the winner of Ciao House, who will receive an immersive culinary education with renowned master chefs across Italy. (Repeat).
Authentic Italian nonnas meet the 11 remaining cooks in Lecce, Italy, and show them how to produce homemade pasta shapes. Alex Guarnaschelli and Gabe Bertaccini challenge the cooks to a three-dish pasta challenge, which proves devastating for one team. (Repeat).
The ten remaining chefs visit a real Italian bakery, where judges Alex Guarnaschelli and Gabe Bertaccini challenge them to prepare a menu that includes bread in every dish. One team captain's leadership approach irritates the other chefs. (Repeat).
Guy Fieri's picks include: lights-out lamb in Fargo, North Dakota; a funky place in Sioux Falls, South Dakota; and a wild pizza place in Fairbanks, Alaska. (Repeat).
Guy Fieri is digging into both meat and sweet, starting in Sioux Falls, S.D., a market-butcher eatery servin' up a full culinary extravaganza. In Fairbanks, an off-the-hook Indian spot heatin' up Alaska with their hearty, real-deal specialties. And in Fargo, N.D., a bakery cafe scratch-making sticky pecan rolls and a savory French pastry dish. (Repeat).
Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty and ply Bobby Flay with cocktails while chefs Jeff Potts and Brittney Williams toast their path to victory. (Repeat).
The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge while chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen. (Repeat).
John tries out the ultra-tender braised bison cheek in Québec City; and the veggie burger in Tofino. (Repeat).
Noah Cappe experiences the State Fair of Texas to the fullest. A boneless chicken wing is filled with delicious Asian-inspired goodies and flavors. (Repeat).
John heads to San San Diego, California, for a crash course in Chicano cooking. (Repeat).
John tries bacon-and-peach pancakes; a smoked meat shepherd's pie; and pineapple upside-down donuts. (Repeat).
Featured: a "bacon explosion" at Pig BBQ Joint in Victoria, B.C.; an Ottawa restaurant known for its shrimp-corn dog; and Taco Pica's pepian in St. John, N.B. (Repeat).
The host eats a turducken burger, pot roast and brunch during his travels. (Repeat).
John jets to Long Beach, CA to explore the art of Filipino Brunch, from eggs to island French toast. Next, John rolls down to New Haven, CT for the Trini bite that bites back at the Bake and Shark. In Niagara-On-The-Lake, ON, John stops by a vineyard owned by two sisters to try their authentic Italian pasta and pizza. (Repeat).
Noah Cappe experiences the State Fair of Texas to the fullest. A boneless chicken wing is filled with delicious Asian-inspired goodies and flavors. (Repeat).
John tries out the ultra-tender braised bison cheek in Québec City; and the veggie burger in Tofino. (Repeat).
John heads to San San Diego, California, for a crash course in Chicano cooking. (Repeat).
John tries bacon-and-peach pancakes; a smoked meat shepherd's pie; and pineapple upside-down donuts. (Repeat).
Featured: a "bacon explosion" at Pig BBQ Joint in Victoria, B.C.; an Ottawa restaurant known for its shrimp-corn dog; and Taco Pica's pepian in St. John, N.B. (Repeat).