Food Network

Donuts; ice cream; Korean kimchi; kosher salt.

Salsa; ice cream sandwiches; oka cheese; fortune cookies.

Frozen yogurt; brie; spring rolls; Sweet Georgia Browns.

Waffles; Doritos nachos; dark chocolate milk; cheesy Indian dessert.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

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 is setting his sights on seafood and creative comfort; Stephanie Izard's Chicago joint puts out elevated diner fare like Szechuan biscuit sandwiches; in Florida, Guy finds gangster gumbo, off-the-hook etouffee and a righteous Reuben.

Guy Fieri's loading up on tots, turkey and tons in between; in Tennessee, a Memphis BBQ joint is plating over-the-top turkey legs; in New York, a Polish spot is dishing out blueberry pierogies; an Irish pub is serving top-notch tots.

Guy Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

Guy Fieri's headed back for sweet, spicy and savory favorites; he finds top-tier tenderloin and honey biscuits in Memphis; killer coconut curry goat stew in Boston; and prime-time Parmesan chicken with potato croquettes in New York.

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's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

Guy's savoring smoked, fried, and dry-aged delights!

Guy Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

Guy Fieri's headed back for sweet, spicy and savory favorites; he finds top-tier tenderloin and honey biscuits in Memphis; killer coconut curry goat stew in Boston; and prime-time Parmesan chicken with potato croquettes in New York.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

Guy's savoring smoked, fried, and dry-aged delights!

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's savoring smoked, fried, and dry-aged delights!

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

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 gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

Guy Fieri's headed back for sweet, spicy and savory favorites; he finds top-tier tenderloin and honey biscuits in Memphis; killer coconut curry goat stew in Boston; and prime-time Parmesan chicken with potato croquettes in New York.

Garlic naan; cheese puffs; maple cookies; truffles.

Chocolate treats; health bars; orange bonbons; a popular condiment.

Gummy worms; tacos; curry; chocolate creme eggs.

Tootsie Pops; pretzels; tiramisu; ketchup.

Chocolate treats; health bars; orange bonbons; a popular condiment.

Gummy worms; tacos; curry; chocolate creme eggs.

Tootsie Pops; pretzels; tiramisu; ketchup.

Chocolate treats; health bars; orange bonbons; a popular condiment.

Gummy worms; tacos; curry; chocolate creme eggs.

Tootsie Pops; pretzels; tiramisu; ketchup.

Geoffrey Zakarian makes a fresh, vibrant Tuna Niçoise Salad while rounding up some of The Kitchen's best lunch recipes, such as Pork Sloppy Joes with Pickled Onions, Lamb Skewer Pitas, and Greek Chicken and Orzo Pasta Salad.

Savvy food experts share lively conversation and delicious recipes.

Valerie Bertinelli invites her friends Jet Tila and his wife, Ali, for an evening around the fire pit; she makes pimento cheese dip, veggie chili, and creamed corn skillet cornbread.

Valerie Bertinelli makes a lunch with a few twists for friends; the menu includes grilled lamb pita sandwiches with Mediterranean salsa and Mediterranean grilled veggie orzo salad; dessert features the classic combo of peanut butter and jelly.

Valerie Bertinelli is updating her favorite dishes from restaurants around Los Angeles; the menu includes clams casino, focaccia pizza, a Beverly Hills chopped salad and a top-shelf cadillac margarita.

Valerie cooks some of her dad's favorites to honor his Italian roots and passes down the family secrets to her nephew, Enzo; the flavorful menu includes fried bread 2-Ways, beef braciole and burrata caprese with basil garlic oil.

Valerie Bertinelli is using all the herbs in her garden for lunch before making a summer wreath with her guest, George Lopez; the fresh menu includes salmon kabobs with herb sauce, grilled none-in ribeye and cauliflower with cilantro cashew pesto.

Valerie Bertinelli revels in the spirit of summer by putting together a delicious meal with grilled cherry pie for dessert.

Valerie Bertinelli is treating herself and the animals to a hearty meal, including homemade bird food and honey mustard chicken thighs with cipollini onions, mushrooms and peas; Valerie makes a fennel and apple slaw and secret ingredient lemon bars.

Valerie Bertinelli's book group is celebrating its 25th anniversary; Valerie makes antipasti skewers, shrimp scampi zoodles, herby snap peas salad and a one ingredient tangerine sorbet with a champagne topper.

Valerie Bertinelli prepares a beach picnic for her longtime producer's birthday; the summer menu includes a ham caprese picnic sandwich, cauliflower potato salad and chili lime fruit salad.

Valerie is inviting Angela Kinsey to relax and practice some self-care; roasted cod with cashew coconut lime; tangy quick collards; tomato and cucumber salad with a cumin vinaigrette.

The third group of bakers races against the clock in the qualifying round as they attempt elaborate recipes to produce a treat that will impress Joanna Gaines, along with judges Casey Corn and Becki Shepherd, to earn a spot in the finale.

Savvy food experts share lively conversation and delicious recipes.

Geoffrey Zakarian makes a fresh, vibrant Tuna Niçoise Salad while rounding up some of The Kitchen's best lunch recipes, such as Pork Sloppy Joes with Pickled Onions, Lamb Skewer Pitas, and Greek Chicken and Orzo Pasta Salad.

Ree makes fast and fabulous food for two, starting with a speedy sausage and gnocchi skillet. Ree also whips up a Tex-Mex style shrimp and bacon quesadilla, steakhouse ciabatta pizzas and pancake bowls.

Chef Maneet Chauhan makes Chicken Biryani with layers of marinated chicken, herbs, rice, saffron milk, cashews, golden raisins and much more; she shares her tips and tricks for cooking the perfect basmati rice!

The third group of bakers races against the clock in the qualifying round as they attempt elaborate recipes to produce a treat that will impress Joanna Gaines, along with judges Casey Corn and Becki Shepherd, to earn a spot in the finale.

Savvy food experts share lively conversation and delicious recipes.

Ree makes fast and fabulous food for two, starting with a speedy sausage and gnocchi skillet. Ree also whips up a Tex-Mex style shrimp and bacon quesadilla, steakhouse ciabatta pizzas and pancake bowls.

Chef Maneet Chauhan makes Chicken Biryani with layers of marinated chicken, herbs, rice, saffron milk, cashews, golden raisins and much more; she shares her tips and tricks for cooking the perfect basmati rice!

Valerie Bertinelli invites her friends Jet Tila and his wife, Ali, for an evening around the fire pit; she makes pimento cheese dip, veggie chili, and creamed corn skillet cornbread.

Valerie Bertinelli makes a lunch with a few twists for friends; the menu includes grilled lamb pita sandwiches with Mediterranean salsa and Mediterranean grilled veggie orzo salad; dessert features the classic combo of peanut butter and jelly.

Valerie Bertinelli is using all the herbs in her garden for lunch before making a summer wreath with her guest, George Lopez; the fresh menu includes salmon kabobs with herb sauce, grilled none-in ribeye and cauliflower with cilantro cashew pesto.

Valerie Bertinelli revels in the spirit of summer by putting together a delicious meal with grilled cherry pie for dessert.

Valerie Bertinelli is treating herself and the animals to a hearty meal, including homemade bird food and honey mustard chicken thighs with cipollini onions, mushrooms and peas; Valerie makes a fennel and apple slaw and secret ingredient lemon bars.

Valerie Bertinelli's book group is celebrating its 25th anniversary; Valerie makes antipasti skewers, shrimp scampi zoodles, herby snap peas salad and a one ingredient tangerine sorbet with a champagne topper.

Geoffrey Zakarian makes a fresh, vibrant Tuna Niçoise Salad while rounding up some of The Kitchen's best lunch recipes, such as Pork Sloppy Joes with Pickled Onions, Lamb Skewer Pitas, and Greek Chicken and Orzo Pasta Salad.

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 torrone, a traditional Italian chewy confection, coconut marshmallows dipped in white chocolate and key lime meringue tart.

Anna prepares simple vanilla icebox cookies, checkerboard cookies and coconut caramel sandwich cookies filled with a coconut jam.

Anna shows how buttercream frosting can suit different types of cakes; she bakes lemon coconut cupcakes with a buttery, golden French buttercream.

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 torrone, a traditional Italian chewy confection, coconut marshmallows dipped in white chocolate and key lime meringue tart.

Anna prepares simple vanilla icebox cookies, checkerboard cookies and coconut caramel sandwich cookies filled with a coconut jam.

Anna shows how buttercream frosting can suit different types of cakes; she bakes lemon coconut cupcakes with a buttery, golden French buttercream.

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 torrone, a traditional Italian chewy confection, coconut marshmallows dipped in white chocolate and key lime meringue tart.

Anna prepares simple vanilla icebox cookies, checkerboard cookies and coconut caramel sandwich cookies filled with a coconut jam.

Anna shows how buttercream frosting can suit different types of cakes; she bakes lemon coconut cupcakes with a buttery, golden French buttercream.

Giada De Laurentiis hosts an intimate dinner party on a boat in the marina; sunset dinner cruise is complete with twinkling lights and a romantic and elegant menu; Giada makes paccheri with porcini and pistachio, pan-seared salmon.

Giada De Laurentiis surprises her daughter, Jade, in the middle of the week with a special menu that includes all her favorite comfort foods.

Giada hosts a St. Patrick's Day party, offering her spin on traditional Irish meals.

Giada hosts a stylish baby shower for her young Aunt Carolyna, who is like a little sister to her.

After Jade's big game, Giada invites her daughter's teammates to celebrate at a fun-filled bash.

Giada pulls off a surprise party for a friend, featuring glittery decor and quiz-style party games.

Giada creates a healthy, kid-friendly lunch for her daughter and friends with lemon and oregano pounded chicken, cheddar stuffed cauliflower with basil breadcrumbs and pesto green beans and peas with fusilli.

Giada De Laurentiis draws on the fresh flavors of spring as she celebrates Easter; the holiday menu includes Giada's spicy lamb bolognese, creamy polenta with spinach, and asparagus with goat cheese and hazelnuts, and strawberry basil coffee cake.

In honor of the 50th anniversary of Earth Day, Giada shares a menu sourced completely from the garden; a vegetarian feast that includes escarole and olive salad with raspberry dressing, baked coriander sweet potatoes, beet risotto with gorgonzola.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters and four top-seeded, intimidating culinary icons; who will win the belt, the Tournament of Champions VII title, and $150,000?

Guy Fieri continues the first-round battles with four more intense sudden death matchups as Nini Nguyen faces off against Joe Sasto. In the final battle of the night, the second mystery culinary icon is revealed to take on qualifier winner Katsuji Tanabe.

Molly Yeh makes a delicious dinner during naptime; she sneaks away to prepare Slow Cooker Asian Wedding Soup, one-Dish Salmon and Veggies, Tamagoyaki and a Red Bean Snacking Cake with Yogurt Glaze.

Molly Yeh jump-starts her sisters' trip to Mexico with Sausage, Egg and Cheese Tostada Wraps, Fried Flour Shell Turkey Tacos, a Charred Corn and Tomato Salad with Creamy Cilantro Green Goddess Dressing, and a Horchata Ice Cream Orange Soda Float.

Guy Fieri continues the first-round battles with four more intense sudden death matchups as Nini Nguyen faces off against Joe Sasto. In the final battle of the night, the second mystery culinary icon is revealed to take on qualifier winner Katsuji Tanabe.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters and four top-seeded, intimidating culinary icons; who will win the belt, the Tournament of Champions VII title, and $150,000?