Food Network

An important dessert for pastry chefs to master, crème brûlée is a classic dish of smooth custard with a caramelized sugar topping.

Anna gives her secrets for perfect pie dough.

Three of Guy Fieri's favorite DDD chefs and three GGG winners compete in a tag-team relay to create a pork dinner; the first shift chef shops for a favorite snack food and piece of equipment selected by a roll of the old culinary dice.

Guy Fieri invites three "Diners, Drive-Ins, and Dives" chefs to compete in a sandwich showdown; the chefs make a sandwich using nine ingredients or fewer and build a stacked and jacked sandwich with Sammie Whammies for a chance to earn $20,000.

Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.

Fieri surprises the six remaining chefs with double wheels that pick their dish and game at random; first, the competitors must make a vegetarian dinner with limited ingredients; then, the bottom two chefs make noodle dishes in the elimination round.

A double spin of Fieri's dish and game wheels determines that the five remaining chefs must make a champagne brunch using only 8 lbs. of ingredients; the bottom two chefs fight for their survival in the elimination round by creating a seafood feast.

Three chefs join forces with their spouses in a three-course competition where Guy Fieri tests their cooking chops and communication skills; the couples have one hour to make a date-night dinner with an on-the-fly dessert.

Blowtorches spark dangerous kitchen chaos, terrible recipe ideas go horribly wrong, and dogs and other animals steal food at the worst possible times. Esther Choi, Joe Sasto, and Kalen Allen react to the madness with expert insight and strong opinions.

Chefs Adrienne Cheatham, Ayesha Nurdjaja and Zac Young react to exploding cocktails, destructive microwaves and unexpected animal invasions as they break down the risky cooking mistakes and surprising kitchen hacks behind these outrageous food moments.

The Global Games continue as Guy Fieri asks the chefs to make their best international fried dish that also includes Haitian peanut butter. Then, the bottom two chefs fight for survival by preparing their best noodle dish using only 8 lbs. of ingredients.

Six chefs are still in the running for the Global Games $50,000 prize. Guy Fieri asks Group A chefs to make a spicy favorite using ingredients that echo colors from their countries' flags. The Group B chefs make a Sunday supper inspired by their country.

Pressure cookers explode, food deliveries take bizarre turns, and babies create unexpected kitchen chaos as Esther Choi, Joe Sasto, and Kalen Allen react with hilarious commentary, strong opinions, and expert insight.

Chefs Tiffani Faison, Brian Malarkey and Gabe Bertaccini provide commentary and professional insight on viral videos featuring kitchen accidents, unusual deep-fried food and serving mishaps; the segment includes a game where viewers guess the outcome of impending culinary disasters.

The Global Games continue as Guy Fieri asks the chefs to make their best international fried dish that also includes Haitian peanut butter. Then, the bottom two chefs fight for survival by preparing their best noodle dish using only 8 lbs. of ingredients.

Six chefs are still in the running for the Global Games $50,000 prize. Guy Fieri asks Group A chefs to make a spicy favorite using ingredients that echo colors from their countries' flags. The Group B chefs make a Sunday supper inspired by their country.

Pressure cookers explode, food deliveries take bizarre turns, and babies create unexpected kitchen chaos as Esther Choi, Joe Sasto, and Kalen Allen react with hilarious commentary, strong opinions, and expert insight.

Chefs Tiffani Faison, Brian Malarkey and Gabe Bertaccini provide commentary and professional insight on viral videos featuring kitchen accidents, unusual deep-fried food and serving mishaps; the segment includes a game where viewers guess the outcome of impending culinary disasters.

The Global Games continue as Guy Fieri asks the chefs to make their best international fried dish that also includes Haitian peanut butter. Then, the bottom two chefs fight for survival by preparing their best noodle dish using only 8 lbs. of ingredients.

Three of Guy Fieri's favorite DDD chefs and three GGG winners compete in a tag-team relay to create a pork dinner; the first shift chef shops for a favorite snack food and piece of equipment selected by a roll of the old culinary dice.

Guy Fieri invites three "Diners, Drive-Ins, and Dives" chefs to compete in a sandwich showdown; the chefs make a sandwich using nine ingredients or fewer and build a stacked and jacked sandwich with Sammie Whammies for a chance to earn $20,000.

Six chefs are still in the running for the Global Games $50,000 prize. Guy Fieri asks Group A chefs to make a spicy favorite using ingredients that echo colors from their countries' flags. The Group B chefs make a Sunday supper inspired by their country.

Secrets for making French meringues.

Anna teaches viewers the fundamentals of chocolate cake, starting with a classic devil's food cake.

Anna shows how to perfect pastry cream.

Making different recipes with choux paste or cream puff dough as it's also known.

A lesson on how to make croissants like a pastry chef.

Anna teaches viewers the fundamentals of chocolate cake, starting with a classic devil's food cake.

Anna shows how to perfect pastry cream.

Making different recipes with choux paste or cream puff dough as it's also known.

A lesson on how to make croissants like a pastry chef.

Anna teaches viewers the fundamentals of chocolate cake, starting with a classic devil's food cake.

Anna shows how to perfect pastry cream.

Making different recipes with choux paste or cream puff dough as it's also known.

A lesson on how to make croissants like a pastry chef.

Chefs Mark Henry and Larry Delgado hope to leave a grill mark on grill master Bobby Flay's record; chef Josh Capon and TV host Laura Vitale are there to try and help smoke Bobby out of his own kitchen.

Legendary actor John O'Hurley pairs up with Food Network's Damaris Phillips in trying to catalog all of Bobby Flay's fails; talented chefs Charlie Fuerte and Jonathan Brooks look to turn the tables on Bobby and leave victorious.

Food Network's Anne Burrell and Damaris Phillips team up to hassle, heckle, and hope Bobby Flay loses.

Things heat up in this summer battle as chefs Phelix Gardner and Enrika Williams try to make a splash with a win in Bobby Flay's kitchen; Bobby uses his chef knives to try and slash Eddie Jackson and Ted Allen's summer fun.

Chefs Liam Beardslee and Nicole Gomes get an unlikely supporter as Bobby Flay's daughter, Sophie Flay, joins Alex Guarnaschelli to show that she's the Flay to win.

Love is in the air as married couple and chefs Laura and Sayat Ozyilmaz team up to take Bobby Flay down; chef Michael Voltaggio and Food Network's Jeff Mauro spark a budding bromance, leaving Bobby all by his lonesome.

The summer heat wave takes hold of the kitchen; Chef Carla Hall and TV announcer Steve Higgins recruit red-hot chefs Kathy Sidell and Vinson Petrillo to light a fire under Bobby Flay and take him out.

Christmas cookie challenge pals Ree Drummond and Eddie Jackson join forces to decide who has what it takes to get the job done against Bobby Flay; seafood specialist chef Ian Rough must battle California ranch chef Anthony Endy.

Alex Guarnaschelli and chef Michael Voltaggio love nothing more than seeing Bobby Flay lose; they're cheering on fine dining expert Jennifer Dewasha and seafood aficionado Devin Bozkaya, who are ready to battle.

The star ingredient gives everyone goosebumps, including "Chopped's" Scott Conant and comedic actress Cheri Oteri; Texas chef Nick Walker and Bosnian chef Senada Grbic hope to return the favor to Bobby Flay with a win in the second round.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.

Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.

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.

Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.

Chef Scott Conant makes a deal with Shark Tank's Lori Greiner and pulls a hostile takeover of Bobby Flay's kitchen to make chefs Derrell Smith or Chris Arellanes the boss.

Chef Aarón Sánchez and Restaurateur Jen Agg bring their expertise to the rescue of struggling restaurants facing collapse. With $20,000 and only three days, they tackle every issue, from front of house to the kitchen and beyond.

Bobby Flay gets shaken and stirred when Taraji P. Henson and Amanda Freitag try to mix up a defeat with pastry chefs Maurice Shelton and Cristina Vazquez.

Abbott Elementary's Quinta Brunson and Chef Michael Voltaggio try to give Bobby Flay detention with their star pupils, chefs Devan Cunningham and Justin Jacobs.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

Eddie Jackson and Gigi Hadid give Bobby Flay fashion advice; chefs Maya Erickson and Jason Smith prove they're pastry pros.

Chef Aarón Sánchez and Restaurateur Jen Agg bring their expertise to the rescue of struggling restaurants facing collapse. With $20,000 and only three days, they tackle every issue, from front of house to the kitchen and beyond.

Bobby Flay gets shaken and stirred when Taraji P. Henson and Amanda Freitag try to mix up a defeat with pastry chefs Maurice Shelton and Cristina Vazquez.

Abbott Elementary's Quinta Brunson and Chef Michael Voltaggio try to give Bobby Flay detention with their star pupils, chefs Devan Cunningham and Justin Jacobs.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

Eddie Jackson and Gigi Hadid give Bobby Flay fashion advice; chefs Maya Erickson and Jason Smith prove they're pastry pros.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

Eddie Jackson and Gigi Hadid give Bobby Flay fashion advice; chefs Maya Erickson and Jason Smith prove they're pastry pros.

Chefs Mark Henry and Larry Delgado hope to leave a grill mark on grill master Bobby Flay's record; chef Josh Capon and TV host Laura Vitale are there to try and help smoke Bobby out of his own kitchen.

Legendary actor John O'Hurley pairs up with Food Network's Damaris Phillips in trying to catalog all of Bobby Flay's fails; talented chefs Charlie Fuerte and Jonathan Brooks look to turn the tables on Bobby and leave victorious.

Food Network's Anne Burrell and Damaris Phillips team up to hassle, heckle, and hope Bobby Flay loses.

Things heat up in this summer battle as chefs Phelix Gardner and Enrika Williams try to make a splash with a win in Bobby Flay's kitchen; Bobby uses his chef knives to try and slash Eddie Jackson and Ted Allen's summer fun.

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.

Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.

How Halloween-themed jack-o-lantern cookies, candied corn, lollipops and gruesome gummies are made, from raw materials to finished products.

How spicy barbecue sauce, veggie burgers, fresh pineapple pieces and relish are made, from raw materials to finished products.

A look at how Canadian butter tarts, leaf-shaped maple syrup candies, ice cream and Canadian Caesar drinks are made, from raw materials to finished products.

Organic pannetone, Star of David art candies, coconut mango cream chocolates and Christmas cake pops.

How pickled asparagus, chili-chocolate caramels, chocolate coffee syrup, ready-to-eat beet roots are made, from raw materials to finished products.

How Halloween-themed jack-o-lantern cookies, candied corn, lollipops and gruesome gummies are made, from raw materials to finished products.

How spicy barbecue sauce, veggie burgers, fresh pineapple pieces and relish are made, from raw materials to finished products.

A look at how Canadian butter tarts, leaf-shaped maple syrup candies, ice cream and Canadian Caesar drinks are made, from raw materials to finished products.

Organic pannetone, Star of David art candies, coconut mango cream chocolates and Christmas cake pops.

How pickled asparagus, chili-chocolate caramels, chocolate coffee syrup, ready-to-eat beet roots are made, from raw materials to finished products.

How Halloween-themed jack-o-lantern cookies, candied corn, lollipops and gruesome gummies are made, from raw materials to finished products.

How spicy barbecue sauce, veggie burgers, fresh pineapple pieces and relish are made, from raw materials to finished products.

A look at how Canadian butter tarts, leaf-shaped maple syrup candies, ice cream and Canadian Caesar drinks are made, from raw materials to finished products.

Organic pannetone, Star of David art candies, coconut mango cream chocolates and Christmas cake pops.

A crazy burger creation coming from Phoenix and handmade sausages out of Portland, Ore.; a couple California spots are sending spicy Mexican shrimp and the bomb barbecue.

Guy and Hunter Fieri are making recipes sent by "DDD" alums who join them via video chat; on this menu, there's real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagna from Minneapolis.

Guy Fieri and Hunter are joined by "DDD" alums via video chat to cook up a menu of chicken and biscuits out of Brooklyn and off-the-hook Jamaican oxtail and wings from Cincinnati; a whole new kind of crab cake comes straight out of Baltimore.

Guy Fieri is tasting everything from pasta to pescatarian grub; Vanilla Ice takes Guy to an Ecuadorian joint in Miami for standout ceviche; in Minnesota, a former DJ mixes it up with his take on scratch-made pasta and poutine.

Guy Fieri makes "Triple-D" style takeout with "DDD" alums who join Guy and Hunter via video chat; there's killer Cajun coming from Los Angeles, sweet and savory crepes out of Las Vegas and empanadas sent from Denver.

Four DDD alums send ingredients to Guy and Hunter for their most off-the-hook recipes; on this menu, there's Roman-style pizza from Arizona, a wicked-hot burger from Boston, Hawaiian surf and turf, and Trinidadian specialties out of Seattle.

Italian fare from Scottsdale, Ariz.; American-Indian fare from Denver; gourmet grub out of a Massachusetts lounge; short ribs from Hawaii.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, S.D.

Four DDD alums send Guy and Hunter ingredients for their most off-the-hook recipes; gourmet grilled cheese from Nashville; primo pizza from Boulder, Colo.; Memphis fried chicken and Greek kebabs out of Houston.

Guy Fieri's grabbing sandwiches, spice and everything nice, starting with lights-out lamb in Fargo, N.D.; a spot in Sioux Falls, S.D., is loading up hand-held flavor bombs and in Fairbanks, Alaska, a wild pizza place is making spicy, sweet pies.

Getting into mega Mexican, mac 'n' cheese and prime-time pie; there's lights-out Latin in Chicago putting an upscale spin on shrimp empanadas.

Guy Fieri's going globe-trotting for gangster grub while staying stateside; he's getting a taste of lights-out lasagna Bolognese in Naples, FL.; a fresh take on shrimp and grits in Tallahassee, FL.; the bomb-braised chashu pork buns in Chicago.

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 sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

Guy Fieri's headed back to top spots serving up fresh takes! A New Orleans joint is going boat-to-table with boiled crawfish, a California diner is dishing out smoked spam loco moco, and a Chicago beer bar is plating a prime-time pork schnitzel sandwich.

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.

Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

Getting into mega Mexican, mac 'n' cheese and prime-time pie; there's lights-out Latin in Chicago putting an upscale spin on shrimp empanadas.

Guy Fieri's going globe-trotting for gangster grub while staying stateside; he's getting a taste of lights-out lasagna Bolognese in Naples, FL.; a fresh take on shrimp and grits in Tallahassee, FL.; the bomb-braised chashu pork buns in Chicago.

Guy Fieri's headed back to top spots serving up fresh takes! A New Orleans joint is going boat-to-table with boiled crawfish, a California diner is dishing out smoked spam loco moco, and a Chicago beer bar is plating a prime-time pork schnitzel sandwich.

Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.