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The team make an orange cranberry wreath cake and a flame of love cocktail. Plus, Marcela Valladolid shows how to set a holiday table that sparkles.
Jenny Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.
A family from California who enjoy a plant-based diet goes against a family that loves hearty, comfort food. The judges choose who takes home $10,000.
Trisha and her niece, Ashley, show how to make satisfying meals on a tight budget. Recipes include chicken and spinach mac n' cheese and chop chop salad.
Trisha invites the Nashville Predators over for an epic meal. She lays out a feast which includes loaded curly fry nachos and peanut butter and jelly bars.
Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.
Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.
Four chefs go head-to-head in a holiday madness showdown. The final two chefs must make a holiday brunch using only one ingredient from each aisle.
Competitors make appetizers using naan bread and blood sausage. Later, the judges hope that the chefs know how to prepare an expensive fish.
Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.
Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.
Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.
Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.
Molly and her husband bring some bowling party fun to the farm. The menu features sweet potato waffle fry nachos and coconut cake balls.
While Nick and his dad are busy fixing farm equipment, Molly makes flatbreads with lemon yogurt and spiced chicken pot pies.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Ree makes Ladd's favourite foods. He loves spatchcock BBQ chicken, thin and crispy waffle fries and for dessert spoon cake with gooey chocolate frosting.
Ree hosts a girls' night at the lodge. On the menu is a spread of canapes like citrus shrimp nachos and courgette and quinoa cakes with herby yoghurt.
Giada hosts a star-themed cocktail party. On the menu are small bites like crispy bacon-wrapped dates, crostini with ricotta and chocolate amaretti cookies.
Giada visits LA's Belcampo Meat Company to learn about different meat cuts. Then, she makes flat iron steak with pepper pesto and skirt steak with Asian bruschetta.
Four ambitious kids bring their cooking skills to the kitchen. In the first round, ground beef and chocolate present a conundrum.
Four chefs go head-to-head in a holiday madness showdown. The final two chefs must make a holiday brunch using only one ingredient from each aisle.
Competitors make appetizers using naan bread and blood sausage. Later, the judges hope that the chefs know how to prepare an expensive fish.
Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.
Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.
Molly and her husband bring some bowling party fun to the farm. The menu features sweet potato waffle fry nachos and coconut cake balls.
While Nick and his dad are busy fixing farm equipment, Molly makes flatbreads with lemon yogurt and spiced chicken pot pies.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Four ambitious kids bring their cooking skills to the kitchen. In the first round, ground beef and chocolate present a conundrum.
The team make an orange cranberry wreath cake and a flame of love cocktail. Plus, Marcela Valladolid shows how to set a holiday table that sparkles.
A family from California who enjoy a plant-based diet goes against a family that loves hearty, comfort food. The judges choose who takes home $10,000.
Trisha and her niece, Ashley, show how to make satisfying meals on a tight budget. Recipes include chicken and spinach mac n' cheese and chop chop salad.
Trisha invites the Nashville Predators over for an epic meal. She lays out a feast which includes loaded curly fry nachos and peanut butter and jelly bars.
Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.
Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.
Guy Fieri lets four chefs choose from different budgets over three rounds. The competitors must decide whether to start off big or wait until the end.
Guy Fieri gives four chefs a list of clearance items to use over the course of the competition. What will they use to create a spicy seafood feast?
Guy Fieri enlists the help of his mum and his wife in Mother's Day games featuring teams of mums and their children who run family restaurants together.
To ward off the winter chill, Jeff Mauro brings the heat with his hot tub chicken, while Marcela Valladolid and Sunny Anderson make delicious fondue recipes.
Jenny Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.
Twins, who are joint owners of a Persian restaurant, take on brothers from Portland. They must make a rice dinner and handheld sweet and savoury bites.
Trisha invites her friend, Natalie, to check out her latest workout - goat yoga! She then whips up baked green bean fries and garlicky shrimp.
Trisha invites the ladies over for a girls' lunch. The menu includes linguine with braised red wine short rib sauce and chocolate cherry martinis.
Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.
Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.
Four courageous chefs are determined to reach the top by playing three twisted rounds of the Food Pyramid. The winner will enjoy a shopping spree worth up to $20,000.
The chefs discover the wonders of savoury Swedish layer cake, when they get the competition underway with some smorgastarta appetizers.
Ree celebrates her husband's birthday with his favourite foods. She serves steak with roasted garlic butter, gratin potatoes and a cowboy-style chopped salad board.
Ree creates recipes featuring unsung hero ingredients. Canned foods reveal hidden talents in her delectable salmon burgers and spam fried rice.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
Ree makes Ladd's favourite foods. He loves spatchcock BBQ chicken, thin and crispy waffle fries and for dessert spoon cake with gooey chocolate frosting.
Ree hosts a girls' night at the lodge. On the menu is a spread of canapes like citrus shrimp nachos and courgette and quinoa cakes with herby yoghurt.
Giada hosts a star-themed cocktail party. On the menu are small bites like crispy bacon-wrapped dates, crostini with ricotta and chocolate amaretti cookies.
Giada visits LA's Belcampo Meat Company to learn about different meat cuts. Then, she makes flat iron steak with pepper pesto and skirt steak with Asian bruschetta.
The bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion!
Molly and Nick are celebrating Christmas Eve with Chinese food. Molly's festive menu includes juicy pork soup dumplings and kung pao chicken.
Molly hosts a book club on the farm and cooks for her guests. She makes skillet pork chops with salsa Verde and Dakota-style plum cakes.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern explores the classic comfort foods and modern recipes of Porto, Portugal. He tries salty cod in a creamy casserole, tripe stew and octopus rice.
Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.
Jesse Palmer uses his favourite floatie as inspiration for floatie doughnuts in summer flavours! Then, the bakers must make gelatin water feature cakes.
The young cooks prepare their spectacular Thanksgiving meal. They start with pumpkin pie and then face the challenge of not having turkey in the entrée basket.
Four courageous chefs are determined to reach the top by playing three twisted rounds of the Food Pyramid. The winner will enjoy a shopping spree worth up to $20,000.
The chefs discover the wonders of savoury Swedish layer cake, when they get the competition underway with some smorgastarta appetizers.
Ree celebrates her husband's birthday with his favourite foods. She serves steak with roasted garlic butter, gratin potatoes and a cowboy-style chopped salad board.
Ree creates recipes featuring unsung hero ingredients. Canned foods reveal hidden talents in her delectable salmon burgers and spam fried rice.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
The bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion!
Molly and Nick are celebrating Christmas Eve with Chinese food. Molly's festive menu includes juicy pork soup dumplings and kung pao chicken.
Molly hosts a book club on the farm and cooks for her guests. She makes skillet pork chops with salsa Verde and Dakota-style plum cakes.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern explores the classic comfort foods and modern recipes of Porto, Portugal. He tries salty cod in a creamy casserole, tripe stew and octopus rice.
The young cooks prepare their spectacular Thanksgiving meal. They start with pumpkin pie and then face the challenge of not having turkey in the entrée basket.
To ward off the winter chill, Jeff Mauro brings the heat with his hot tub chicken, while Marcela Valladolid and Sunny Anderson make delicious fondue recipes.
Twins, who are joint owners of a Persian restaurant, take on brothers from Portland. They must make a rice dinner and handheld sweet and savoury bites.
Trisha invites her friend, Natalie, to check out her latest workout - goat yoga! She then whips up baked green bean fries and garlicky shrimp.
Trisha invites the ladies over for a girls' lunch. The menu includes linguine with braised red wine short rib sauce and chocolate cherry martinis.
Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.
Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.
Guy Fieri invites three chef duos to bake and cook a sweet and savoury best seller. A huge cake pyramid determines how they must make their perfect pairing.
Guy Fieri invites his favourite burger chefs to compete in Flavortown. There's an entertaining shopping challenge and a Flavortown version of musical chairs.
Guy Fieri invites military veterans with culinary skills to Flavortown. The teams take on an obstacle course whilst shopping for their American comfort classic.
The team rings in the New Year with a champagne brunch. Recipes include mushroom sausage strata, sparkling parfait and resolution resolved cocktail.
Jenny Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
The chefs meet a butcher whose family business is over three centuries old! Plus, they create a menu based around the Bistecca alla Fiorentina.
After an invaluable cheese tasting, two team captains must purchase their main ingredients - before they are given the details of the challenge.
The chefs' finale plans are turned upside down! Alex Guarnaschelli and Gabe Bertaccini invite some familia back to the villa for one last chance at redemption.
Thirteen competitors decorate bouquets of cake pops for host Tamera Mowry-Housley and judge Bill Yosses. The final three must create mashup desserts.
Jesse Palmer uses his favourite floatie as inspiration for floatie doughnuts in summer flavours! Then, the bakers must make gelatin water feature cakes.
Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.
Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.
Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.
Guy is in Philadelphia to grab some delicious meals. He tries a Polish twist on the Philly cheesesteak and some authentic Indonesian specialities.
In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.
Tough guy Fernando Ruiz battles Mexican-born chef Paco Garcia for a chance at Bobby Flay, with chefs Donatella Arpaia and Scott Conant deciding which of them will win.
The kitchen goes metal as Jose Garces and Anne Burrell team up to take down Bobby. They've picked Tagine Queen Aneesa Waheed and chef Ryan Lory to deliver the win.
Chef Cliff Crooks sends struggling chefs from restaurants across America on a gruelling boot camp to prove they deserve to keep running their kitchens.
In the first-round formidable chefs compete to impress Alton Brown. Then, in round two the winner battles it out with a legendary iron chef.
Host Alex Guarnaschelli welcomes the competing chefs to a parking lot party at Bristol Farms in Calabasas, CA. The chefs stake out shoppers for a weekend brunch.
Eddie Jackson packs in the pork when homemaker and home cook Wendy battles against celebrity chef and restaurateur Marc Murphy.
Justin, a teacher and vegan home cook, is blown away when Eddie Jackson gives him the chance to battle head-to-head against celebrity chef Tiffani Faison.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.
Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.
Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.
Jesse Palmer uses his favourite floatie as inspiration for floatie doughnuts in summer flavours! Then, the bakers must make gelatin water feature cakes.
Chef Cliff Crooks sends struggling chefs from restaurants across America on a gruelling boot camp to prove they deserve to keep running their kitchens.
Nancy Fuller uses local hops to cook a comforting meal for her brewer friends. The menu includes beer-braised beef stew and fudge cake with stout glaze.
Nancy Fuller is throwing a surprise birthday party for her husband. Her Italian menu features brussels sprouts with pancetta, spaghetti and lamb meatballs.
The team rings in the New Year with a champagne brunch. Recipes include mushroom sausage strata, sparkling parfait and resolution resolved cocktail.
Ree Drummond shares a trio of new Christmas bites. Dishes include: Grilled Chicken Skewers, Fig and Goat Cheese Bruschetta, and Cheesy Mini Peppers.
Ree Drummond shares her top five puff pastry recipes. She makes delicious cheese straws, sausage and Parmesan palmiers, individual beef pot pies and pizza.
Ree is cooking against the clock as she makes lighter and healthier meals. She cooks chicken Parmesan, Asian noodle salad, taco skillet and fried pork chops.
Ree and her son cook together and make beef fajita nachos. Plus, she prepares white chicken chilli for her slow cooker and orange and vanilla monkey bread.
Ree shares some tasty money-saving tips. She has four recipes using random cuts of beef, including Sunday stew, teriyaki beef stir-fry and grilled beef salad.
Its game night in the Drummond household and Ree prepares crowd-pleasing winning recipes. She makes pull-apart pizza rolls, Hawaiian burgers and taco quesadillas.
Ree is opening her shop and prepares three dinners. She makes butternut mac and cheese, Tuscan bean soup and chilli packets for chilli dogs, nachos and cheeseburgers.
Ree shares her favourite chocolate recipes for the chocoholics in her life. First, she makes triple chocolate tiramisu, then crispy dippers and a chocolate shake.
Ree makes Cameron, the new cowboy, a welcome dinner. She prepares hearty short-rib sandwiches and a delicious butternut squash salad, plus, a dreamy dessert.
Ree Drummond makes a selection of comfort food dishes. On the menu is tuna noodle casserole, sweet and sour meatballs, apple dumplings and Welsh Rarebit.
Nancy Fuller uses local hops to cook a comforting meal for her brewer friends. The menu includes beer-braised beef stew and fudge cake with stout glaze.
