Food Network

Last holiday season, Bobby Flay didn't play nice and ended up with a clean sweep; this year, Bobby's friends are back and have a bone to pick with him as chefs battle over holiday-inspired dishes.

The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

Host Carla Hall tasks the baking teams with bringing huge holiday ski chalets to life while incorporating a baked element made with a fancy liqueur.

Last holiday season, Bobby Flay didn't play nice and ended up with a clean sweep; this year, Bobby's friends are back and have a bone to pick with him as chefs battle over holiday-inspired dishes.

The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

Valerie Bertinelli is hosting a beach-themed brunch as the official summer party, and her menu includes lemon ricotta waffles with lemony mascarpone cream and berries, smoked white fish salad with bagel chips and boozy pink lemonade.

Valerie Bertinelli tests the boundaries of what a cookie can be by making cookies that are good for any time of day, including breakfast-sandwich cookies, chocolate and orange hazelnut cookies, and thyme and gruyere savory cookies.

Viewing the manufacturing methods that create wafer-thin peanut brittle, pigs in a blanket, Montreal-style bagels and Indian jalebi.

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: Every Bloody Skulls candy starts life in powdered form; like magic.

A machine puts chunks into chocolate chip cookie dough ice cream; twisted chocolate mint sticks; spicy pickled beans; snowball cookies.

Viewing the manufacturing methods that create wafer-thin peanut brittle, pigs in a blanket, Montreal-style bagels and Indian jalebi.

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: Every Bloody Skulls candy starts life in powdered form; like magic.

A machine puts chunks into chocolate chip cookie dough ice cream; twisted chocolate mint sticks; spicy pickled beans; snowball cookies.

Anna prepares a green tea genoise cake, a dobos torte and a classic black forest cake.

Anna makes classic cranberry almond biscotti, chocolate pistachio cantucci, and a biscotti ricotta cheese cake.

Anna prepares a green tea genoise cake, a dobos torte and a classic black forest cake.

Anna makes classic cranberry almond biscotti, chocolate pistachio cantucci, and a biscotti ricotta cheese cake.

Viewing the manufacturing methods that create wafer-thin peanut brittle, pigs in a blanket, Montreal-style bagels and Indian jalebi.

Two frighteningly delicious special episodes of FOOD FACTORY reveal the story behind some of our all-time favourite Halloween treats: Every Bloody Skulls candy starts life in powdered form; like magic.

Anna prepares a green tea genoise cake, a dobos torte and a classic black forest cake.

Anna makes classic cranberry almond biscotti, chocolate pistachio cantucci, and a biscotti ricotta cheese cake.

Host Carla Hall tasks the baking teams with capturing "The Nutcracker" ballet in gingerbread, complete with an elaborate stage and a baked item featuring nuts.

The North Pole's citizens are very sporting types, so host Carla Hall challenges the teams to create gingerbread displays with moving parts that show off their unique games.

Host Carla Hall tasks the baking teams with bringing huge holiday ski chalets to life while incorporating a baked element made with a fancy liqueur.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic -- the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

Eddie Jackson brings Thanksgiving game day vibes to Bobby Flay's kitchen, and chefs Maneet Chauhan, Christian Petroni and Michael Psilakis tackle dishes that are stuffed.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic -- the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

Jackie Sorkin, the Candy Queen, and her team of candy artists are challenged to build a life-size candy house in six weeks; with the clock ticking, they tackle the kids room first and turn it into a candy, winter wonderland.

With one room down, Jackie and her team race to the kitchen and dining room to bring the holiday house to life; with five weeks left, a national gummy shortage puts the project in danger of not finishing on time.

With more than half of the house to finish, Jackie tackles the living room of their life-sized candy house; an unexpected visit from their investor raises tensions amongst the team, and Jackie must find a way to bring everyone back together.

The candy team rushes to the finish line to bring their holiday house to life; they have just one week left to complete the front yard and move everything in before guests, and their investor, arrive for the big day.

Jackie Sorkin, the Candy Queen, and her team of candy artists are challenged to build a life-size candy house in six weeks; with the clock ticking, they tackle the kids room first and turn it into a candy, winter wonderland.

With one room down, Jackie and her team race to the kitchen and dining room to bring the holiday house to life; with five weeks left, a national gummy shortage puts the project in danger of not finishing on time.

With more than half of the house to finish, Jackie tackles the living room of their life-sized candy house; an unexpected visit from their investor raises tensions amongst the team, and Jackie must find a way to bring everyone back together.

Jackie Sorkin, the Candy Queen, and her team of candy artists are challenged to build a life-size candy house in six weeks; with the clock ticking, they tackle the kids room first and turn it into a candy, winter wonderland.

With one room down, Jackie and her team race to the kitchen and dining room to bring the holiday house to life; with five weeks left, a national gummy shortage puts the project in danger of not finishing on time.

With more than half of the house to finish, Jackie tackles the living room of their life-sized candy house; an unexpected visit from their investor raises tensions amongst the team, and Jackie must find a way to bring everyone back together.

The candy team rushes to the finish line to bring their holiday house to life; they have just one week left to complete the front yard and move everything in before guests, and their investor, arrive for the big day.

Chicken Bones candy; pastel de nata egg tart pastries; garlic cloves; creating break-apart chocolate oranges.

Miniature Clark Bars; deviled egg potato salad; puff pastry cheese bites; potato chip chocolate bars.

Malic acid gives Warheads candy its sour punch; vegetables are transformed into faux meat; maple bacon chocolate pods; sauerkraut.

Chicken Bones candy; pastel de nata egg tart pastries; garlic cloves; creating break-apart chocolate oranges.

Miniature Clark Bars; deviled egg potato salad; puff pastry cheese bites; potato chip chocolate bars.

Malic acid gives Warheads candy its sour punch; vegetables are transformed into faux meat; maple bacon chocolate pods; sauerkraut.

Anna prepares granola bars, Nanaimo Bars and chocolate-covered caramel bars.

Anna prepares traditional caramel apples, a classic creme caramel and French apple tart.

Anna prepares granola bars, Nanaimo Bars and chocolate-covered caramel bars.

Anna prepares traditional caramel apples, a classic creme caramel and French apple tart.

Chicken Bones candy; pastel de nata egg tart pastries; garlic cloves; creating break-apart chocolate oranges.

Miniature Clark Bars; deviled egg potato salad; puff pastry cheese bites; potato chip chocolate bars.

Anna prepares granola bars, Nanaimo Bars and chocolate-covered caramel bars.

Anna prepares traditional caramel apples, a classic creme caramel and French apple tart.

Ree Drummond and Eddie Jackson invite four cookie-making couples to make two gift tags -- one for each of them; the pairs then construct a fortress fit to withstand a snowball fight with a ready pile of snowballs in hopes of winning $10,000.

Five bakers take on a stringy trend and build Christmas cookie carousels.

Eddie Jackson brings Thanksgiving game day vibes to Bobby Flay's kitchen, and chefs Maneet Chauhan, Christian Petroni and Michael Psilakis tackle dishes that are stuffed.

Five cookie makers must come up with gingerbread men costumes and are challenged to construct candy filled versions of Downtown North Pole.

Five cookie makers reveal who's on Santa's list by creating cookies showing someone doing a good deed and another being naughty; competitors create a display of cookie angel figurines filled with good spirits.

Five crafty cookie makers design their own interpretation of a young Santa and Mrs. Claus; cookie greenhouses with edible windows and herbs.

The candy team rushes to the finish line to bring their holiday house to life; they have just one week left to complete the front yard and move everything in before guests, and their investor, arrive for the big day.

Henry kicks off the holiday special with bold Indian and British flavors in a festive feast.

Houssam throws a New Year's Eve bash with Moroccan flavors and a dance party to remember.

Meaghan serves a classic Canadian holiday feast with cocktails and cheer.

Katie brings holiday cheer with comfort foods and hopes her party skills seal the win.

Sylvie honors her Italian roots with a Feast of Seven Fishes; will her bold menu sink or swim?

Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.

The candy team rushes to the finish line to bring their holiday house to life; they have just one week left to complete the front yard and move everything in before guests, and their investor, arrive for the big day.

Ree Drummond and Eddie Jackson invite four cookie-making couples to make two gift tags -- one for each of them; the pairs then construct a fortress fit to withstand a snowball fight with a ready pile of snowballs in hopes of winning $10,000.

Five bakers take on a stringy trend and build Christmas cookie carousels.

Five cookie makers must come up with gingerbread men costumes and are challenged to construct candy filled versions of Downtown North Pole.

Five cookie makers reveal who's on Santa's list by creating cookies showing someone doing a good deed and another being naughty; competitors create a display of cookie angel figurines filled with good spirits.

Five crafty cookie makers design their own interpretation of a young Santa and Mrs. Claus; cookie greenhouses with edible windows and herbs.

The candy team rushes to the finish line to bring their holiday house to life; they have just one week left to complete the front yard and move everything in before guests, and their investor, arrive for the big day.

Jumbo lollipops; Chinese hot and sour soup; Hedgehogs chocolates; scallops wrapped in bacon.

Time and brine combine to produce the perfect pickle; Fizzies drink tablets; maple cream chocolates; chocolate bliss balls.

Raspberry jellies are coated with candy seeds; hand-wrapping and frying crab rangoon; cranberry pecan oat clusters; sugar-free mints.

Jumbo lollipops; Chinese hot and sour soup; Hedgehogs chocolates; scallops wrapped in bacon.

Time and brine combine to produce the perfect pickle; Fizzies drink tablets; maple cream chocolates; chocolate bliss balls.

Raspberry jellies are coated with candy seeds; hand-wrapping and frying crab rangoon; cranberry pecan oat clusters; sugar-free mints.

Anna prepares chocolate-dipped cutouts with homemade marzipan, marzipan fruitcakes and Battenberg cake.

Anna prepares basic pate sucree dough for snickerdoodle cookies, raspberry frangipan tart and individual blackberry meringue tarts.

Anna prepares chocolate-dipped cutouts with homemade marzipan, marzipan fruitcakes and Battenberg cake.

Anna prepares basic pate sucree dough for snickerdoodle cookies, raspberry frangipan tart and individual blackberry meringue tarts.

Jumbo lollipops; Chinese hot and sour soup; Hedgehogs chocolates; scallops wrapped in bacon.

Time and brine combine to produce the perfect pickle; Fizzies drink tablets; maple cream chocolates; chocolate bliss balls.

Anna prepares chocolate-dipped cutouts with homemade marzipan, marzipan fruitcakes and Battenberg cake.

Anna prepares basic pate sucree dough for snickerdoodle cookies, raspberry frangipan tart and individual blackberry meringue tarts.

The remaining five food truck teams go deep-sea fishing; the Alaskan elements take their toll on the trucks; in Homer, the teams struggle to meet demand; surprise judge's favorite dish will win one team immunity from elimination.

The four remaining teams pan for gold; the cold weather continues to be a challenge; the teams must use Alaskan crab to create a dish for their menu, and the team that sells the most will win an extra $500.

Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.

Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

Guy Fieri's on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.

Texas meets Ethiopia at a Dallas-area joint with big-time brisket injera nachos; a Naples, Fla., spot has a gluten-free twist on beignets and an Atlanta chef is serving up carnitas and barbacoa.

Guy Fieri is digging into cheffed-up eats of all kinds; a "Diners, Drive-Ins and Dives" alum is sourcing local Decatur, Ga., ingredients for coffee-dusted venison; a joint in Texas is topping its bagels with basil schmears.

Wolfgang Puck picks a perfect fruit-and-cream pie in Los Angeles; in New York, Anne Burrell dives into a mouthwatering pizza; Kristen Kish warms up with a one-of-a-kind chicken pot pie in Austin, Texas.

Andrew Zimmern heads to Houston, Texas, for a remarkable brunch buffet while Anne Burrell says goodbye to hunger in Los Angeles with homemade sausage, eggs and cakes; in Chicago, Jeff Mauro fuels up with an entire meal packed into one giant glass.

Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft creme brulee doughnut in Washington, D.C., while Anne Burell heads to the city of sin for a breakfast sandwich.

Jeff Mauro enjoys a unique caramel-corn pastry treat in Chicago, and Ali Khan gives the low-down on jambalaya served on a stick in Austin, Texas; Alex Guarnaschelli heads to California for an unforgettable sandwich experience.

Guy Fieri stops at some standout spots, starting with lights-out lamb shank at a Lebanese eatery in Minneapolis; a DDD O.G. in Venice, Calif. cranks out smoked wings and a Falmouth, Mass. joint has added a roast beef sammie.

Guy Fieri is getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas and a bakery in Los Angeles is plating craveable khachapuri.

Wolfgang Puck picks a perfect fruit-and-cream pie in Los Angeles; in New York, Anne Burrell dives into a mouthwatering pizza; Kristen Kish warms up with a one-of-a-kind chicken pot pie in Austin, Texas.

Andrew Zimmern heads to Houston, Texas, for a remarkable brunch buffet while Anne Burrell says goodbye to hunger in Los Angeles with homemade sausage, eggs and cakes; in Chicago, Jeff Mauro fuels up with an entire meal packed into one giant glass.

Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.

Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

Guy Fieri stops at some standout spots, starting with lights-out lamb shank at a Lebanese eatery in Minneapolis; a DDD O.G. in Venice, Calif. cranks out smoked wings and a Falmouth, Mass. joint has added a roast beef sammie.

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

Guy Fieri stops at some standout spots, starting with lights-out lamb shank at a Lebanese eatery in Minneapolis; a DDD O.G. in Venice, Calif. cranks out smoked wings and a Falmouth, Mass. joint has added a roast beef sammie.