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Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
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.
Wild, identical twins and a father-in-law who own a Mediterranean restaurant in Virginia Beach take on three southern soul food masters. Who will win?
Trisha invites her friend and social media manager, Bryan, round to be her taste tester. She shares creative recipes like cream trifle with blueberry sauce.
Trisha invites the pro-racer, Danica Patrick, to make a quick pitstop in her kitchen. She makes a Cubano sandwich with pickles and pressure cooker potatoes.
Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.
Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.
The toughest chefs compete in an epic four-part Impossible Tournament, featuring Guy's most impossible games and Mr. Impossible himself, Robert Irvine.
Teen competitors race the clock to finish their sausage appetizers, and they face seafood surprises in the entree round.
Ree makes easy food on the ranch, starting with a roasted Greek salad. Then, she stir-fries sesame noodles with mushrooms and makes fried mozzarella bites.
Ree Drummond cooks up ranch-style Italian with the help of her kid crew. There's chicken Florentine mac and cheese, and squash spaghetti for a healthy bolognese.
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.
16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.
During hours three through six, the chefs must adapt to constant twists, turns and curveballs from Stephanie Izard in order to make it to hour seven.
Valerie and Duff challenge the young bakers to create breakfast, lunch and dinner imposters. One baker must make a dessert that looks like sushi rolls.
Molly Yeh hosts a Halloween party for all her friends and their little monsters. She makes an array of spooky treats including ghost hand pies and broccoli franken tots.
It's beet harvest pre-haul time! Molly is making cosy foods for her husband, including a spiced beef hotdish with bacon jalapeno cornbread.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.
Ree makes care packages for her daughters at college. She sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies.
Giada makes three dishes with Italian-Asian fusion. They include blistered shishito pepper with olive and basil salt, Asian mushroom risotto and Far East spaghetti.
Giada creates a springtime feast to celebrate with family and friends. On the menu is herb roasted pork loin, grilled potato salad and raspberry clafoutis.
A new round of talented young cooks storms the kitchen to win over the judges. First, they find some unusual gifts from the sea in the appetizer basket.
The toughest chefs compete in an epic four-part Impossible Tournament, featuring Guy's most impossible games and Mr. Impossible himself, Robert Irvine.
Teen competitors race the clock to finish their sausage appetizers, and they face seafood surprises in the entree round.
Ree makes easy food on the ranch, starting with a roasted Greek salad. Then, she stir-fries sesame noodles with mushrooms and makes fried mozzarella bites.
Ree Drummond cooks up ranch-style Italian with the help of her kid crew. There's chicken Florentine mac and cheese, and squash spaghetti for a healthy bolognese.
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.
Valerie and Duff challenge the young bakers to create breakfast, lunch and dinner imposters. One baker must make a dessert that looks like sushi rolls.
Molly Yeh hosts a Halloween party for all her friends and their little monsters. She makes an array of spooky treats including ghost hand pies and broccoli franken tots.
It's beet harvest pre-haul time! Molly is making cosy foods for her husband, including a spiced beef hotdish with bacon jalapeno cornbread.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
A new round of talented young cooks storms the kitchen to win over the judges. First, they find some unusual gifts from the sea in the appetizer basket.
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Wild, identical twins and a father-in-law who own a Mediterranean restaurant in Virginia Beach take on three southern soul food masters. Who will win?
Trisha invites her friend and social media manager, Bryan, round to be her taste tester. She shares creative recipes like cream trifle with blueberry sauce.
Trisha invites the pro-racer, Danica Patrick, to make a quick pitstop in her kitchen. She makes a Cubano sandwich with pickles and pressure cooker potatoes.
Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.
Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.
Returning chefs take on their former rivals in three winner-take-all grudge matches worth a guaranteed $5,000 each.
Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.
Three pairs of twins team up to show that two heads are better than one when it comes to winning up to $20,000. First up, a birthday cake for dinner challenge.
The gang use autumn flavours in brunch foods, including a pumpkin French toast casserole. Plus, Tregaye Fraser make her bacon breakfast cupcakes.
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.
Valerie Bertinelli challenges two teams to make hometown pork dishes, food for a kids' party and a 20-minute weeknight dinner. Which team will impress?
Trisha shares her top tips for tailgate food and on the menu is sweet tots, loaded pizza dip and nachos for dessert. Plus, a football player visits!
Trisha invites her friend Glenda over to try on some spooky costumes and test recipes. She makes stuffed peppers, roasted butternut squash hummus and more!
Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.
Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.
It's part two of the Impossible tournament! Three chefs must make a steakhouse dinner using only six pounds of ingredients.
Teen competitors pour their energy into short rib appetizers and are puzzled by an artificially coloured ingredient in the entree basket.
Ree serves up easy, delicious Labor Day eats. There are crispy wings with hot honey sauce and spicy pimento cheese grits. Plus, she makes divine peach shortcakes.
Ree makes quick family meals at home on the ranch. There's pork marsala with mushrooms, grilled shrimp panzanella and spinach artichoke calzones.
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.
Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.
Ree makes care packages for her daughters at college. She sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies.
Giada makes three dishes with Italian-Asian fusion. They include blistered shishito pepper with olive and basil salt, Asian mushroom risotto and Far East spaghetti.
Giada creates a springtime feast to celebrate with family and friends. On the menu is herb roasted pork loin, grilled potato salad and raspberry clafoutis.
Valerie Bertinelli and Duff Goldman challenge the young bakers to create portable desserts. And, they must make a special version of ants on a log..
Molly hosts a Mexican-themed brunch club. She makes mouth-watering churro pancakes with sweet milk glaze and a delicious charred tomatillo salad.
Molly prepares for a garden-themed party for her daughter's first birthday. She makes a tomato tart and a rainbow cake with marzipan vegetables.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
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.
Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.
Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.
In the first round, the junior chefs have to do their best with duck and cupcakes. Then, the cooks all take different routes with the snapper in the entrée basket.
It's part two of the Impossible tournament! Three chefs must make a steakhouse dinner using only six pounds of ingredients.
Teen competitors pour their energy into short rib appetizers and are puzzled by an artificially coloured ingredient in the entree basket.
Ree serves up easy, delicious Labor Day eats. There are crispy wings with hot honey sauce and spicy pimento cheese grits. Plus, she makes divine peach shortcakes.
Ree makes quick family meals at home on the ranch. There's pork marsala with mushrooms, grilled shrimp panzanella and spinach artichoke calzones.
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.
Valerie Bertinelli and Duff Goldman challenge the young bakers to create portable desserts. And, they must make a special version of ants on a log..
Molly hosts a Mexican-themed brunch club. She makes mouth-watering churro pancakes with sweet milk glaze and a delicious charred tomatillo salad.
Molly prepares for a garden-themed party for her daughter's first birthday. She makes a tomato tart and a rainbow cake with marzipan vegetables.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
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.
In the first round, the junior chefs have to do their best with duck and cupcakes. Then, the cooks all take different routes with the snapper in the entrée basket.
The gang use autumn flavours in brunch foods, including a pumpkin French toast casserole. Plus, Tregaye Fraser make her bacon breakfast cupcakes.
Valerie Bertinelli challenges two teams to make hometown pork dishes, food for a kids' party and a 20-minute weeknight dinner. Which team will impress?
Trisha shares her top tips for tailgate food and on the menu is sweet tots, loaded pizza dip and nachos for dessert. Plus, a football player visits!
Trisha invites her friend Glenda over to try on some spooky costumes and test recipes. She makes stuffed peppers, roasted butternut squash hummus and more!
Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.
Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.
Four chefs compete in carnival games to determine what they can cook with, what their budgets are and where they can shop while preparing next-level carnival food.
This time, four burger masters shop for an over-the-top burger using a tiny bag, then they make classic burgers without any classic ingredients.
Guy Fieri invites a family of four chefs to compete in head-to-head challenges and fun-filled face-offs for big bucks and bragging rights.
The gang celebrates Halloween with an eerie white pumpkin pizza. Later, they host a cakewalk and make frightfully delicious food party crafts.
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.
At the National Capital Area Cake Show, a Winter Wonderland theme pushes competitors to show off their best holiday cake or cookie.
Hosts Alex Guarnaschelli and Gabe Bertaccini welcome ten chefs to the Tuscan villa where they will live, cook and prove their skills with Italian cuisine.
The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.
The chefs travel to a Tuscan vineyard where they are challenged to create a three-course menu incorporating truffles and wine pairings.
Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.
Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.
Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.
Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.
Chef Ashley Gaboriault and award-winning chef Jeff Henderson compete to take on Bobby. Chef and former football player Eddie Jackson and Anne Burrell guest judge.
Acclaimed pastry chef David Lebovitz and chef-of-all-trades Ryan Scott compete to take on Bobby. Alton Brown and Valerie Bertinelli are the guest judges.
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.
In Glendale, CA, the competing chefs make their best barbecue dish. They stack up triple-deckers and find that cinnamon and sugar aren't so sweet.
It's Noodle-palooza! Eddie Jackson hosts an epic battle between home cook, Drew, and celebrity chef, Amanda Freitag.
Home cook and former cheerleader Maria is in disbelief when she learns she will be facing off against world-renowned chef Eric Adjepong.
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.
16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.
During hours three through six, the chefs must adapt to constant twists, turns and curveballs from Stephanie Izard in order to make it to hour seven.
Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.
Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.
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 is cooking for the whole family this Christmas. She prepares prime rib roast with red wine jus, broccoli and cauliflower gratin and Yorkshire puddings.
Nancy uses her friend's homemade jams to create some delicious dishes. She makes sage-rubbed chicken with peach jam glaze and a strawberry and rhubarb jam parfait.
The gang celebrates Halloween with an eerie white pumpkin pizza. Later, they host a cakewalk and make frightfully delicious food party crafts.
Ree tests her new low carb recipes. She cooks grilled pork with bok choy, cauliflower pizza crust with spicy sauce and roasted shrimps with tomato and broccoli.
Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.
Ladd joins Ree in the kitchen to cook a special meal together. They whip up shrimp cocktail, spicy fries, grilled corn casserole and Mexican sundaes.
Ree merges Italian and Mexican in a magical Chicken Enchilasagne. Next, she pairs courgette bread waffles with cream cheese syrup for the kids' breakfast.
Ree is testing which recipe is best on a trio of cowboys. She makes two types of chicken fried steaks with gravy, then two different chocolate pies for dessert.
Ree shares her top tips for freezer-friendly food. She demonstrates delicious recipes like butternut squash soup, spicy chicken spaghetti and roasted tomatillo sauce.
Ree makes some mind-blowing treats for her latest blog post. Tasty s'mores cupcakes, stunning marbled-dipped apples and deep-fried cheesecake bites.
Ree makes Ladd and Chuck a hearty lunch as they dismantle a historic cattle feed storehouse. She makes steak and eggs with Hollandaise sauce on garlic English muffins.
Ree invites her friends over for a frontier-style Friendsgiving. She cooks up turkey roulade rolled around sausage stuffing and a leek and potato casserole.
Ree Drummond throws a cocktail bash for the crew helping to open her store in town. She makes a delicious line up of make-ahead portable canapes and sweet treats.
Nancy is cooking for the whole family this Christmas. She prepares prime rib roast with red wine jus, broccoli and cauliflower gratin and Yorkshire puddings.
