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.
Host Valerie Bertinelli challenges two teams to make sandwich duos, Sunday suppers and special rice dishes. Which team will impress the judges?
Trisha hosts a misfit Thanksgiving for all her local friends. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash.
Trisha treats her backup singers to a John Legend concert. Before they leave, she preps a menu that includes spicy black-eyed pea salad and jerk chicken.
Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.
Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.
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.
Four teen winners have returned to compete in the grand finale of the tournament with $25,000 at stake.
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.
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.
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.
Valerie and Duff challenge six young bakers to make tasty treats for puppies. The dessert must reflect the puppy's first birthday or their life after adoption.
Molly creates a Mexican food vacation for her husband, Nick. She cooks up tasty roasted salmon tacos wrapped in homemade flour tortillas.
Molly makes an Asian-inspired lunch for her dad. The menu includes matcha mochi donuts, sugar-coated pork buns and drunken cucumber noodles.
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 chefs compete to make amazing desserts using premium ingredients. An unusual caviar is in the first basket, and round two includes something golden.
Noah Cappe, Aarti Sequeira and Joe Sasto head to Joplin, Missouri to find the best local dish. There they try everything from tacos and sushi to BBQ and fine dining.
The junior chefs face creepy-crawly kabobs in the first basket. Then, they are happy to get fish fillets and a colourful cereal in the second round.
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.
Four teen winners have returned to compete in the grand finale of the tournament with $25,000 at stake.
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.
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 six young bakers to make tasty treats for puppies. The dessert must reflect the puppy's first birthday or their life after adoption.
Molly creates a Mexican food vacation for her husband, Nick. She cooks up tasty roasted salmon tacos wrapped in homemade flour tortillas.
Molly makes an Asian-inspired lunch for her dad. The menu includes matcha mochi donuts, sugar-coated pork buns and drunken cucumber noodles.
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.
The junior chefs face creepy-crawly kabobs in the first basket. Then, they are happy to get fish fillets and a colourful cereal in the second 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.
Host Valerie Bertinelli challenges two teams to make sandwich duos, Sunday suppers and special rice dishes. Which team will impress the judges?
Trisha hosts a misfit Thanksgiving for all her local friends. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash.
Trisha treats her backup singers to a John Legend concert. Before they leave, she preps a menu that includes spicy black-eyed pea salad and jerk chicken.
Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.
Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.
Guy Fieri tasks the final three duos with the funniest and toughest games ever while making classic DDD dishes! Who will win a spot in the finale?
Guy Fieri has narrowed nine pairs of chefs down to the final three Super Teams. They cook classic food duos while playing games with a big twist.
Guy Fieri puts restaurant-owning couples' culinary skills - and relationships - to the test with a pair of challenges that they must work together to overcome.
The team celebrate the holiday season with festive cocktails and party-ready appetisers! Then, they share ideas from the gift-giving guide for food lovers.
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.
Two families compete, pitting Pakistani-Appalachian fusion against Iowa-inspired comfort food to impress judges Cody and Sam Carrol and Jake Smollett.
Trisha wears her most outrageous Christmas sweater and makes festive-themed cranberry pecan baked brie, fruitcake cookies and holiday devilled eggs.
Trisha invites Jeff Mauro to Nashville and together they make aubergine parmesan towers, stuffed artichokes and classic Chicago chicken Vesuvio.
Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.
Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.
Some regular judges are decking the aisles for a holiday showdown. First, they must make a wintertime favourite with only eight items or less.
Teams of twin chefs face off, starting with egg and crustacean appetizers. Then, a soda shop staple appears in the entrée basket.
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.
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 chefs compete to make amazing desserts using premium ingredients. An unusual caviar is in the first basket, and round two includes something golden.
Noah Cappe, Aarti Sequeira and Joe Sasto head to Joplin, Missouri to find the best local dish. There they try everything from tacos and sushi to BBQ and fine dining.
Valerie and Duff challenge each of the five bakers to create a giant cookie face with 3-D features that communicate assigned expressions.
Molly hosts a fry-out on the farm. She makes juicy buttermilk fried chicken, a roasted broccoli and grape salad, and a sweet raspberry glaze.
Molly celebrates Thanksgiving on the farm with lots of food! Her menu includes twice-baked potatoes, brussels sprout casserole and a classic pumpkin pie.
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.
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.
The junior chefs face a giant peanut butter cup in the first round. They, a too-hot griddle creates a problem for one of the young contestants.
Some regular judges are decking the aisles for a holiday showdown. First, they must make a wintertime favourite with only eight items or less.
Teams of twin chefs face off, starting with egg and crustacean appetizers. Then, a soda shop staple appears in the entrée basket.
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.
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 each of the five bakers to create a giant cookie face with 3-D features that communicate assigned expressions.
Molly hosts a fry-out on the farm. She makes juicy buttermilk fried chicken, a roasted broccoli and grape salad, and a sweet raspberry glaze.
Molly celebrates Thanksgiving on the farm with lots of food! Her menu includes twice-baked potatoes, brussels sprout casserole and a classic pumpkin pie.
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.
The junior chefs face a giant peanut butter cup in the first round. They, a too-hot griddle creates a problem for one of the young contestants.
The team celebrate the holiday season with festive cocktails and party-ready appetisers! Then, they share ideas from the gift-giving guide for food lovers.
Two families compete, pitting Pakistani-Appalachian fusion against Iowa-inspired comfort food to impress judges Cody and Sam Carrol and Jake Smollett.
Trisha wears her most outrageous Christmas sweater and makes festive-themed cranberry pecan baked brie, fruitcake cookies and holiday devilled eggs.
Trisha invites Jeff Mauro to Nashville and together they make aubergine parmesan towers, stuffed artichokes and classic Chicago chicken Vesuvio.
Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.
Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.
Guy Fieri invites three former Major League Baseball players to team up with GGG all-star judges in the hopes of hitting a culinary home run.
Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl The Cuban Ruiz's funniest GGG moments.
Guy Fieri isn't a fan of eggs, but that may change when he brings four chefs to Flavortown for a culinary competition that's all about eggs.
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.