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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.
Buddy and Duff test their skills making beautiful pies. For the cake-off, they're challenged to provide canine-themed cakes for a dog-pampering party.
Trisha shares some of her easy recipes to make any weeknight simple, tasty and stress-free. She prepares lemon citrus fish and a skillet apple pie.
Trisha helps her sister prepare a special anniversary dinner for her husband. On the menu are chicken saltimbocca and a chocolate orange cake.
Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.
Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.
Four chefs battle it out in a fried food challenge. Guy Fieri gives them a bizarre grocery list of ingredients for making their fried fair food.
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 tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.
Ree Drummond celebrates the opening of her new sweet shop. She makes an incredible jewelled divinity and two over-the-top ice cream sundaes.
The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece!
Four chefs create tiny treats that are little works of art. In the first basket, a savoury spread may fill them with dread, and a peculiar powder features in round two.
From Roman food to gold miner fare, Noah Cappe, Aarti Sequeira and Joe Sasto struggle to narrow down their top picks in Placerville, California.
Duff Goldman and his team make a mega Transformers cake that actually transforms! The crew also tackles a massive stadium cake to celebrate the big game.
Molly Yeh makes a birthday lunch menu for her husband and father-in-law. The menu features chicken shawarma tacos, Moroccan carrot salad and chocolate tahini cake.
Molly adds her own twist to all-time classics. The menu includes meatloaf with mustard glaze, salt-and-vinegar potato galette and wedge salad with bacon and feta cream.
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 chefs face three culinary challenges that include a creative take on poke, a unique piece of pork, and a salty and sweet snack for dessert.
Twenty-four elite chefs enter the arena where they will spend the next 24 hours cooking, and they'll have to use their speed to impress judge Jet Tila.
The junior chefs have to deal with a peculiar hot dog pasta in the appetiser round. Then, dumplings and fancy fruit are two of the ingredients for dessert.
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 celebrates the opening of her new sweet shop. She makes an incredible jewelled divinity and two over-the-top ice cream sundaes.
The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece!
Duff Goldman and his team make a mega Transformers cake that actually transforms! The crew also tackles a massive stadium cake to celebrate the big game.
Molly Yeh makes a birthday lunch menu for her husband and father-in-law. The menu features chicken shawarma tacos, Moroccan carrot salad and chocolate tahini cake.
Molly adds her own twist to all-time classics. The menu includes meatloaf with mustard glaze, salt-and-vinegar potato galette and wedge salad with bacon and feta cream.
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.
The junior chefs have to deal with a peculiar hot dog pasta in the appetiser round. Then, dumplings and fancy fruit are two of the ingredients for dessert.
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.
Buddy and Duff test their skills making beautiful pies. For the cake-off, they're challenged to provide canine-themed cakes for a dog-pampering party.
Trisha shares some of her easy recipes to make any weeknight simple, tasty and stress-free. She prepares lemon citrus fish and a skillet apple pie.
Trisha helps her sister prepare a special anniversary dinner for her husband. On the menu are chicken saltimbocca and a chocolate orange cake.
Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.
Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.
The final four superstars face three rounds of Guy's most epic games yet. The victorious champion wins $40,000 for their charity of choice.
Grandmas and grandpas take over the store and compete in challenges! First, they make their grandkids' favourite dish using ten items or less.
The chefs are tasked with making their most decadent dishes. First, they must make a fast-food favourite using only ingredients over $5.
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.
The competition heats up as Duff challenges Buddy to create elegant plated desserts. And, the cake-off sees the chefs create a cake for a celebrity bridal fitting.
Ree Drummond joins Trisha to make some classic diner food dishes. They cook chicken fried steak, baked macaroni and spinach with bacon.
Trisha invites some friends over for a Just Because party. She prepares a chicken casserole, zucchini cakes with herb sour cream and a fresh apple pie.
In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.
Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.
It's the ultimate grudge match when the top two finalists from the biggest tournaments return for a once in a lifetime head-to-head rematch.
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 a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.
Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.
The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.
The chefs set out to make a summer feast in three clambake-themed challenges. They include colourful cocktails, gamey sausage, and a strange starch.
Twenty-four elite chefs enter the arena where they will spend the next 24 hours cooking, and they'll have to use their speed to impress judge Jet Tila.
Molly prepares for the birth of her first baby by whipping up a variety of freezer-friendly meals. The menu includes sweet potato and black bean burritos.
Molly makes a delicious and seasonal meal for her family. The springtime menu includes homemade herbed pasta with feta, lemon and pine nuts and hearty meatballs.
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 must win over a panel of judges. First, an odd egg and a unique version of chicken and waffles are found in the basket.
Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.
Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.
Giada updates an old-fashioned tea party menu. She makes tuna sandwiches with white bean spread, lavender chamomile spritzer and milk and honey tea cake.
Giada creates a small plate tasting menu with a twist. Each dish contains fennel, including citrus fennel salad, pan roasted salmon and fennel upside down cake.
It's the ultimate grudge match when the top two finalists from the biggest tournaments return for a once in a lifetime head-to-head rematch.
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 a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.
Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.
The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.
Duff Goldman and his crew fashion an amazing cake for Dockers' anniversary. The team also celebrate the Lunar New Year with a Year of the Monkey cake.
Molly prepares for the birth of her first baby by whipping up a variety of freezer-friendly meals. The menu includes sweet potato and black bean burritos.
Molly makes a delicious and seasonal meal for her family. The springtime menu includes homemade herbed pasta with feta, lemon and pine nuts and hearty meatballs.
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 must win over a panel of judges. First, an odd egg and a unique version of chicken and waffles are found in the 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.
The competition heats up as Duff challenges Buddy to create elegant plated desserts. And, the cake-off sees the chefs create a cake for a celebrity bridal fitting.
Ree Drummond joins Trisha to make some classic diner food dishes. They cook chicken fried steak, baked macaroni and spinach with bacon.
Trisha invites some friends over for a Just Because party. She prepares a chicken casserole, zucchini cakes with herb sour cream and a fresh apple pie.
In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.
Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.
Four chefs battle it out in a fried food challenge. Guy Fieri gives them a bizarre grocery list of ingredients for making their fried fair food.
It's the ultimate grudge match when the top two finalists from the biggest tournaments return for a once in a lifetime head-to-head rematch.
Four TV favourites are taking on Guy's twisted games. The last two hosts have to make a delicious lasagne, but traditional ingredients are off-limits!
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.
Buddy and Duff compete to prepare dozens of fried donuts for rush hour at an iconic drive-thru. And, they create spellbinding cakes for magicians Penn and Teller.
Trisha gets some barbecue tips from the owner of her favourite BBQ joint. Then, she tests her newfound skills on one of her own brisket recipes.
Trisha and her friend throw a tea party to celebrate all things miniature. They make tiny stuffed peppers and mini monkey bread muffins.
On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.
Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.
Four TV favourites are taking on Guy's twisted games. The last two hosts have to make a delicious lasagne, but traditional ingredients are off-limits!
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 showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.
Ree Drummond is in the mood to create show-stopping pies. She shares a fantastical waffle cone ice cream pie and a decadent double chocolate pie.
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 is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.
Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.
Giada updates an old-fashioned tea party menu. She makes tuna sandwiches with white bean spread, lavender chamomile spritzer and milk and honey tea cake.
Giada creates a small plate tasting menu with a twist. Each dish contains fennel, including citrus fennel salad, pan roasted salmon and fennel upside down cake.
Things get hot for Duff and his crew as they create a fire-shooting Mexican fiesta cake for hot sauce giant Tapatio. Duff tries to put fire inside the cake!
Molly is feeing a crowd at her baby shower. She makes sausage, potatoes and broccoli frittata and herby salad with creamy burrata, plus mini rosewater trifles.
Molly invites her friends over. She makes delicious fresh fillings like avocado and cucumber for tacos and for dessert she has chocolate-covered ice cream tacos.
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.
The junior chefs find expensive seafood in the first basket and struggle to make the most it. Plus, figs and peaches must make it to the dessert plates.
Paul Hollywood returns to the capital of Cyprus, Nicosia, where he worked and lived for six years. He bakes the traditional Cypriot dishes that he loves.
The remaining three bakers have to use so-called ugly ingredients to make beautiful desserts. Who will win the title of Spring Baking Champion and the $50,000 prize?
Four TV favourites are taking on Guy's twisted games. The last two hosts have to make a delicious lasagne, but traditional ingredients are off-limits!
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 showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.
Ree Drummond is in the mood to create show-stopping pies. She shares a fantastical waffle cone ice cream pie and a decadent double chocolate pie.
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.
Things get hot for Duff and his crew as they create a fire-shooting Mexican fiesta cake for hot sauce giant Tapatio. Duff tries to put fire inside the cake!
Molly is feeing a crowd at her baby shower. She makes sausage, potatoes and broccoli frittata and herby salad with creamy burrata, plus mini rosewater trifles.
Molly invites her friends over. She makes delicious fresh fillings like avocado and cucumber for tacos and for dessert she has chocolate-covered ice cream tacos.
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.
The junior chefs find expensive seafood in the first basket and struggle to make the most it. Plus, figs and peaches must make it to the dessert plates.
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.
Buddy and Duff compete to prepare dozens of fried donuts for rush hour at an iconic drive-thru. And, they create spellbinding cakes for magicians Penn and Teller.
Trisha gets some barbecue tips from the owner of her favourite BBQ joint. Then, she tests her newfound skills on one of her own brisket recipes.
Trisha and her friend throw a tea party to celebrate all things miniature. They make tiny stuffed peppers and mini monkey bread muffins.
On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.
Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.
Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.
Four unforgettable chefs are back to compete in two challenges. They include shopping for a Sunday family dinner with back-breaking restrictions.
Four chefs who turned their lives around with cooking compete for a life-changing shopping spree. The top two chefs make an inspirational dinner.
