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The team prepare for autumn with homemade pumpkin spice latte mix and some easy no-carve pumpkin hacks. Nutritionist and author Joy Bauer reveals autumn food trends.
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.
It's a battle of family restaurant owners as Sicilian-American siblings take on Korean-American siblings, making their best tacos, noodles and more.
Trisha and her niece share some of her healthy cooking secrets. They make raspberry chicken, big green salad and a chocolate angel food cake.
A trip to a bakery inspires Trisha to make a doughnut-based menu. She whips up green onion and cheddar doughnuts, tortellini soup and iced café bombón.
Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.
Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.
Four unforgettable chefs are back to compete in two challenges. They include shopping for a Sunday family dinner with back-breaking restrictions.
Four up-and-coming chefs compete before a panel of judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into a meal.
Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.
Ree makes dinner in miniature for a fun get-together with her niece. She prepares adorable bacon cheeseburger bites and charming Waldorf salad skewers.
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.
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.
The 11 young bakers must create garden cakes decorated with actual fruits, herbs and other natural ingredients - no glitter, sprinkles or fondant allowed.
Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side.
Molly Yeh decides to host an epic version of Oktoberfest. She whips up a variety of German-inspired dishes including pretzels cooked in two very different ways.
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.
Four pastry artists are challenged to create an imaginative twist on popular cookie varieties. They find a jar of something alarming in the first basket.
Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.
A new group of ambitious junior chefs have 30 minutes to cook a steak in the appetiser round. Then, the dessert basket contains stuffed fruit a fun snack cake.
Four unforgettable chefs are back to compete in two challenges. They include shopping for a Sunday family dinner with back-breaking restrictions.
Four up-and-coming chefs compete before a panel of judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into a meal.
Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.
Ree makes dinner in miniature for a fun get-together with her niece. She prepares adorable bacon cheeseburger bites and charming Waldorf salad skewers.
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.
The 11 young bakers must create garden cakes decorated with actual fruits, herbs and other natural ingredients - no glitter, sprinkles or fondant allowed.
Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side.
Molly Yeh decides to host an epic version of Oktoberfest. She whips up a variety of German-inspired dishes including pretzels cooked in two very different ways.
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 group of ambitious junior chefs have 30 minutes to cook a steak in the appetiser round. Then, the dessert basket contains stuffed fruit a fun snack cake.
The team prepare for autumn with homemade pumpkin spice latte mix and some easy no-carve pumpkin hacks. Nutritionist and author Joy Bauer reveals autumn food trends.
It's a battle of family restaurant owners as Sicilian-American siblings take on Korean-American siblings, making their best tacos, noodles and more.
Trisha and her niece share some of her healthy cooking secrets. They make raspberry chicken, big green salad and a chocolate angel food cake.
A trip to a bakery inspires Trisha to make a doughnut-based menu. She whips up green onion and cheddar doughnuts, tortellini soup and iced café bombón.
Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.
Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.
The winners of the first three rounds of the Impossible Tournament compete to take on Robert Irvine once more for cash prizes and the title of champion.
Some regular judges are decking the aisles for a holiday showdown. First, they must make a wintertime favourite with only eight items or less.
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.
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.
A loud and proud Italian family from New York competes against a Filipino-American family from Utah. Who can make the best childhood favourites?
Trisha invites her glam squad to campout in her backyard. On the menu is filet mignon chili, grilled corn with jalapeno butter and S'mores fondue.
Trisha organises a Hawaiian-themed cookout for her friends and glam squad. She makes rum-glazed shrimp, skewers with mint chimichurri, crunchy slaw and Mai Tais.
Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.
Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.
Four chefs who turned their lives around with cooking compete for a life-changing shopping spree. The top two chefs make an inspirational dinner.
Sixteen young chefs-in-training will compete to see who can become the Chopped Teen Tournament Grand Champion and score the $25,000 prize.
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.
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.
Four pastry artists are challenged to create an imaginative twist on popular cookie varieties. They find a jar of something alarming in the first basket.
Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.
Valerie Bertinelli and Duff Goldman task the remaining 10 young bakers with working in teams to create vibrant and dazzling cupcake rainbows.
Molly Yeh is determined to keep her neighbouring farmers fully energised as the wheat harvest begins. She creates the ultimate ham, spinach and potato pizza.
Molly Yeh decides it's high time to invite her college friends over to the farm. She creates a Middle Eastern feast with crispy falafel and homemade labneh.
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.
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.
A group of ambitious junior chefs are ready to prove their culinary expertise to the judges. A house-made snack food keeps the kids on their toes in the entree round.
Four chefs who turned their lives around with cooking compete for a life-changing shopping spree. The top two chefs make an inspirational dinner.
Sixteen young chefs-in-training will compete to see who can become the Chopped Teen Tournament Grand Champion and score the $25,000 prize.
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.
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 task the remaining 10 young bakers with working in teams to create vibrant and dazzling cupcake rainbows.
Molly Yeh is determined to keep her neighbouring farmers fully energised as the wheat harvest begins. She creates the ultimate ham, spinach and potato pizza.
Molly Yeh decides it's high time to invite her college friends over to the farm. She creates a Middle Eastern feast with crispy falafel and homemade labneh.
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 group of ambitious junior chefs are ready to prove their culinary expertise to the judges. A house-made snack food keeps the kids on their toes in the entree round.
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.
A loud and proud Italian family from New York competes against a Filipino-American family from Utah. Who can make the best childhood favourites?
Trisha invites her glam squad to campout in her backyard. On the menu is filet mignon chili, grilled corn with jalapeno butter and S'mores fondue.
Trisha organises a Hawaiian-themed cookout for her friends and glam squad. She makes rum-glazed shrimp, skewers with mint chimichurri, crunchy slaw and Mai Tais.
Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.
Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.
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.
Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.
Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.
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.
