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.
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.
It's a wild ride as four chefs create colourful, carnival-themed desserts for the judges. The baskets include a hybrid fried food and a cherry-flavoured oddity.
Bobby and Damaris decide to throw a Southern-style cocktail party. They share their go-to party snacks, including pickled shrimp and green tomato sliders.
Bobby and Damaris get in the holiday spirit with a festive baklava and a Christmas punch. They then cook up a mouth-watering spicy lobster with fettuccini.
Guy is hitting the hot spots of South Beach, starting with an authentic taqueria. Then, he goes to a German joint cooking standout sauerbraten and currywurst.
This trip, Guy is all about meat. In Miami he's joined by Charles Johnson and they try a charcuterie dishing up wild boar sausage and house-cured bacon.
Andrew samples foods that have sustained soldiers and civilians since the Civil War. Dishes include barbecued raccoon, squirrel stew and tooth-cracking hard tack.
Will the chefs know how to turn Rocky Mountain oysters into a tasty appetizer? Next, a soda shop treat is a sweet hurdle for the second-round competitors.
Ree makes global dishes from her cosy kitchen. She celebrates exotic British food with a full English breakfast and makes a delicious chicken tagine.
Ree opens her book of skillet stories, cooking up new dishes in pans. Her menu includes a strawberry almond pan cake, breakfast totchos and tortellini puttanesca.
The bakers decorate oversized doughnuts. Guest judge Gemma Stafford challenges the three finalists to create the ultimate breakfast dessert.
Ree makes a Mexican-inspired family dinner on the grill. On the menu are marinated carne asada with skewers of chipotle glazed shrimp and corn and squash salad.
Ree cooks easy eats with her kids, including wafflewiches using turkey bacon and roast beef. Plus, she makes shortcut homemade ravioli and an omelette in a mug.
Valerie celebrates the birthday of her rescue dog, Luna, with a party menu of green curry vegetables, Mrs. Van Halen's bami goreng and carrot coconut cake.
Valerie heats up her Cinco de Mayo celebration with spicy dishes inspired by chillies. Her menu includes slow cooker chicken mole and Hatch chilli cream cheese dip.
Host Eric Adjepong invites three spud experts from across America to challenge Alex Guarnaschelli with one of America's favourite foods: the potato.
After a trip to Hong Kong, Giada De Laurentiis invites her travel companions for exotic dishes like chocolate bao with chocolate sauce and braised short rib dumplings.
Giada De Laurentiis creates a delicious menu for a sleep-over party. The kids enjoy crispy chicken tenders, pizza di rotelle and strawberry hot chocolate.
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.
The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.
The bakers make bloody filled doughnuts to commemorate an unfortunate accident and mix joy with doom on the creepiest carousel ever.
Andrew samples foods that have sustained soldiers and civilians since the Civil War. Dishes include barbecued raccoon, squirrel stew and tooth-cracking hard tack.
Will the chefs know how to turn Rocky Mountain oysters into a tasty appetizer? Next, a soda shop treat is a sweet hurdle for the second-round competitors.
Ree makes global dishes from her cosy kitchen. She celebrates exotic British food with a full English breakfast and makes a delicious chicken tagine.
Ree opens her book of skillet stories, cooking up new dishes in pans. Her menu includes a strawberry almond pan cake, breakfast totchos and tortellini puttanesca.
The bakers decorate oversized doughnuts. Guest judge Gemma Stafford challenges the three finalists to create the ultimate breakfast dessert.
Host Eric Adjepong invites three spud experts from across America to challenge Alex Guarnaschelli with one of America's favourite foods: the potato.
After a trip to Hong Kong, Giada De Laurentiis invites her travel companions for exotic dishes like chocolate bao with chocolate sauce and braised short rib dumplings.
Giada De Laurentiis creates a delicious menu for a sleep-over party. The kids enjoy crispy chicken tenders, pizza di rotelle and strawberry hot chocolate.
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.
From Roman food to gold miner fare, Noah Cappe, Aarti Sequeira and Joe Sasto struggle to narrow down their top picks in Placerville, California.
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.
It's a wild ride as four chefs create colourful, carnival-themed desserts for the judges. The baskets include a hybrid fried food and a cherry-flavoured oddity.
Bobby and Damaris decide to throw a Southern-style cocktail party. They share their go-to party snacks, including pickled shrimp and green tomato sliders.
Bobby and Damaris get in the holiday spirit with a festive baklava and a Christmas punch. They then cook up a mouth-watering spicy lobster with fettuccini.
Guy is hitting the hot spots of South Beach, starting with an authentic taqueria. Then, he goes to a German joint cooking standout sauerbraten and currywurst.
This trip, Guy is all about meat. In Miami he's joined by Charles Johnson and they try a charcuterie dishing up wild boar sausage and house-cured bacon.
The chefs must create dishes using mystery treats from Ireland. Ingredients include an iconic stout, an Irish delicacy and a favourite Irish ice cream treat.
The chefs take part in a Bavarian bash, starting with an appetizer basket that includes potato chips. The final two competitors must work with beers and brats.
The competitors take on Southern classics like hush puppies and black-eyed peas. Then fruity, creamy and doughy desserts feature in the final round.
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.
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.
Whiskey and wings appear in every basket, guaranteeing a good time in each round! A fun starch must appear in the appetizer, and wings feature for the dessert.
The chefs take on a football-themed competition, creating top game day food. Mac and cheese, artichokes and a stadium starch all feature in the baskets.
The chefs get sweet surprises in each basket. The appetizers must combine white chocolate and soft-shell crab, and there's a chocolate adult drink on the menu.
Noah Cappe, Tiffani Faison and Shota Nakajima explore the food scene in Newport, Rhode Island. They taste everything from chowder and noodles to burgers and biscuits.
Twelve talented chefs arrive at a villa in Puglia, Italy, to begin the competition, but one chef's journey ends when their own team votes them out.
The 11 remaining chefs learn from authentic Italian nonnas how to make pasta shapes from scratch before taking on a three-dish pasta challenge.
The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.
The bakers make bloody filled doughnuts to commemorate an unfortunate accident and mix joy with doom on the creepiest carousel ever.
Guy Fieri cruises from Texas to Michigan for cuisine with international flair, including shawarma, brisket banh mi, tequila croissants and old-school sourdough.
Guy Fieri visits some familiar faces and checks out their new places. They include a seafood spot in Fairhope, AK, and Chinese cuisine in Miami.
Bobby makes a dangerous wager with chefs Geoffrey Zakarian and Sunny Anderson. Will Bobby's culinary overconfidence cost him a win?
Weatherman Al Roker joins food critic Katie Lee to take on Bobby. They call on chefs Maria Grubb and Justin Walker to cook some tasty dishes.
The final two food trucks go head-to-head for the $50,000 grand prize in sunny Key West, FL. A key lime challenge and an unexpected visitor galvanize the teams.
Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.
The five remaining bakers make Toy Story-themed mini desserts. They then must replicate Toy Story 4 characters in cake.
Gesine Prado creates some clever ways to bring baking to the grill while hosting an outdoor party to celebrate warm weather and good friends.
Gesine prepares an elegant picnic for her man and every recipe is made with her favourite flaky phyllo dough.
Eddie Jackson surprises theatre teacher and home cook Derek with a once-in-a-lifetime opportunity to go up against famous chef and restaurateur Antonia Lofaso.
It's Noodle-palooza! Eddie Jackson hosts an epic battle between home cook, Drew, and celebrity chef, Amanda Freitag.
The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain!
The final four chefs are shocked when the judges challenge them to create a three-course menu using only five ingredients per dish.
The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.
The bakers make bloody filled doughnuts to commemorate an unfortunate accident and mix joy with doom on the creepiest carousel ever.
Nancy is hosting Thanksgiving dinner. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie.
Nancy makes a dinner for hardworking farmers who volunteer to promote agriculture in the New York area. The menu includes short rib stew with port and horseradish.
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.
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.
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.
Ree has four speedy suppers for ideal Monday to Friday meals. She makes Cajun surf and turf pasta, pineapple chicken stir-fry and a quick corn quesadilla.
Ree Drummond shares tailgate-friendly favourites for game day. She makes portable Italian pork sandwiches, and easy slow-cooker teriyaki ribs.
It's all about speed as Ree shares four quick recipes! With her kids behind the camera, she makes pancetta and butternut squash pasta and simple chocolate cake.
Ree Drummond makes warming dishes that are perfect for a cosy winter. She cooks Italian wedding casserole, braised beef and red chillies with a rich red sauce.
Ree Drummond celebrates the holidays with special seasonal eats. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup.
Ree Drummond makes wintry one-pan dishes. Dishes include creamy Italian one-pan pasta, baked pancetta and butternut risotto, and white lasagne soup.
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.
Nancy is hosting Thanksgiving dinner. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie.
Nancy makes a dinner for hardworking farmers who volunteer to promote agriculture in the New York area. The menu includes short rib stew with port and horseradish.
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.
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.
12 of the best young bakers in America compete to be Kids Baking Champion. Hosts and judges Valerie Bertinelli, Duff Goldman lead them through a series of tasty challenges.
The 10 remaining kids must create a comfort food dessert imposter to keep their place at the table. Who will make it to the next round?
Valerie Bertinelli and Duff Goldman head back to the 1960s and ask the remaining nine kids to impress them with mind-blowing tie-dye cakes reminiscent of the era.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
The final two food trucks go head-to-head for the $50,000 grand prize in sunny Key West, FL. A key lime challenge and an unexpected visitor galvanize the teams.
Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.
Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?
Chef Robert Irvine is in Delaware to help a restaurant that is on the verge of being closed down. Robert must motivate an owner who is deep in debt.
In Port Jervis, New York, Robert helps a restaurant with an identity crisis. The owner needs a change or this small-town gem will have to close.
Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.
Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets.
The remaining bakers make miniature versions of two pastry classics. And they create a tall dessert with at least 12 layers and sesame as the main flavour.
The chefs are challenged to make mashup masterpieces. They find a nutty version of a doughnut in the round one basket, and a hyped-up hybrid meat in round two.
Four chefs make stick-to-your-ribs plates before they lighten things up with detox dishes. The two final competitors deliver decadent desserts.
Ree makes a Mexican-inspired family dinner on the grill. On the menu are marinated carne asada with skewers of chipotle glazed shrimp and corn and squash salad.
Ree cooks easy eats with her kids, including wafflewiches using turkey bacon and roast beef. Plus, she makes shortcut homemade ravioli and an omelette in a mug.
Valerie celebrates the birthday of her rescue dog, Luna, with a party menu of green curry vegetables, Mrs. Van Halen's bami goreng and carrot coconut cake.
Valerie heats up her Cinco de Mayo celebration with spicy dishes inspired by chillies. Her menu includes slow cooker chicken mole and Hatch chilli cream cheese dip.
Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.
Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets.
Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.
Nancy Fuller has a party to start spring with her farmer friends. Dishes include spring greens salad with traditional ranch dressing and minty vanilla iced tea.
Nancy Fuller hosts a tea party for her granddaughters, joined by Lorraine Pascale. The menu includes bacon cheddar straws and pistachio Bundt cakes.
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.
Chef Carla Hall tries to beat TV announcer Steve Higgins in the kitchen. They are assisted by Kathy Sidell and Vinson Petrillo, who will take on Bobby Flay?
The star ingredient is tricky for the competitors, will they keep their recipes simple? Scott Conant and Cheri Oteri pick the chef to take on Bobby.
Friends Ree Drummond and Eddie Jackson join forces to see which competitor should take on Bobby Flay. Will they pick a seafood specialist or a California ranch chef?
Alex Guarnaschelli and Michael Voltaggio love beating Bobby Flay. Will they pick a seafood aficionado or a fine dining expert to battle Bobby?
Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?
Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?
Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.
Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.
Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.
Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.
Nancy Fuller has a party to start spring with her farmer friends. Dishes include spring greens salad with traditional ranch dressing and minty vanilla iced tea.