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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.
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.
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.
