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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.
Giada hosts a poolside cocktail party with finger food versions of traditional breakfast foods.
Host Molly Yeh issues challenges inspired by Mardi Gras. The bakers put their spin on the classic king cake and then make a Mardi Gras parade float.
Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.
Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.
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.
In the first preliminary round, a strangely fuzzy ingredient is one of the surprises awaiting the young chefs in the appetizer course.
Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.
It's cookie day so Ree bakes and decorates a selection of treats. She upgrades classic recipes like chocolate chip cookies with bacon and caramel corn.
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.
Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.
Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.
Giada creates four Italian small plates and serves them Dim Sum-style to her friends. Dishes include Hazelnut Brittle and Crispy Fig and Gorgonzola Ravioli.
Giada hosts an old-school Halloween party. Dishes include Chocolate-Almond-Cherry Brittle, Peanut Butter Candy-Filled Zeppole and White Chocolate Caramel Apples.
Valerie and Duff challenge the bakers to make cosmic cupcake pull-aparts. They must be decorated to look like the sun, a rocket, Saturn, a comet, or the moon.
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.
Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.
The nine remaining bakers must create cupcake flower arrangements and amp with flower essences. And, they make and decorate mirror-glazed gazing balls in edible gardens.
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.
In the first preliminary round, a strangely fuzzy ingredient is one of the surprises awaiting the young chefs in the appetizer course.
Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.
It's cookie day so Ree bakes and decorates a selection of treats. She upgrades classic recipes like chocolate chip cookies with bacon and caramel corn.
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 and Duff challenge the bakers to make cosmic cupcake pull-aparts. They must be decorated to look like the sun, a rocket, Saturn, a comet, or the moon.
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.
Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.
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 Molly Yeh issues challenges inspired by Mardi Gras. The bakers put their spin on the classic king cake and then make a Mardi Gras parade float.
Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.
Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.
In Geneva, NY, Robert helps save family-owned Cosentino's Ristorante. The owners' marriage suffers with the workload and their son serves unappetising food.
Robert visits Park Vue Soul Food Bar and Restaurant in Buffalo, where an inexperienced mother-daughter team is desperately trying to serve their community.
The widowed owner of the Polaris Street Cafe in Las Vegas struggles to save her deceased husband's dream restaurant. Robert comes to rescue.
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.
Giada makes three comforting recipes from her childhood but gives each recipe a grown-up spin.
After the first round the two bakers are exactly even. With tensions running high, they set out to make carnival treats before a Bollywood-themed cake off.
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.
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.
The seven bakers put their own spin on South Dakota's kuchen. Then for the bake-off challenge they make a new dessert with Minnesota's scotcheroo ingredients.
The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.
The five remaining bakers reinvent the Boston cream pie using coffee syrup. In the bake-off, they create beautiful plated desserts based on Maine's whoopie pies.
The bakers get creative with Nevada's Basque cake using chili peppers. Then they combine New Mexico's state cookies, biscochitos, and flan into an original dessert.
The nine remaining bakers must create cupcake flower arrangements and amp with flower essences. And, they make and decorate mirror-glazed gazing balls in edible gardens.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.
Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.
Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.
Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.
Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.
Anne Burrell and Jet Tila team up to decide who can take down Bobby Flay. They have to choose between pizzaiolo Tony Gemignani and England's Robert Aikens.
Singer Debbie Gibson and chef Katie Lee guest judge, while chefs Ype Von Hengst and William Wright compete to see who will take on Bobby Flay.
One shot at Bobby Flay wasn't enough for chefs Pasquale Cozzolino and Ivana Raca, who are back for more. Iron Chefs Alex Guarnaschelli and Stephanie Izard guest judge.
Bobby Flay brings in Mexican cuisine chef Katy Smith and Denver chef Jose Guerrero. Michael Symon and Valerie Bertinelli feel the heat to choose their contender.
Chef Cliff Crooks helps a first-time head chef in Portland, ME, understand budgeting. Then he works with an inexperienced chef at a family restaurant in Scranton.
This week the bakers are charged with making a three foot tall cake that represents an Italian family dinner. From meatballs, to spaghetti, whose design will impress?
Chefs Paolo Calamai and Angelo Competiello, with the help of Kalen Allen and Anne Burrell, show Roberto Flay how Tuscan cuisine is done in the old country.
Scott Conant and Damaris Phillips pull out all the stops, including a dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.
Bobby and his daughter, Sophie, are visiting their favourite spots for lobster in New York City. Bobby picks Ed's Lobster and she chooses Red Hook Lobster Pound in Brooklyn.
Bobby Flay and his daughter Sophie visit their favourite NYC pizza places. They walk through the West Village, get a classic New York slice and try Detroit-style pies.
It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert!
Guy Fieri breaks some eggs with a series of ridiculous food challenges for Carnie Wilson, Ross Mathews and DJ tWitch. Who will win the golden frying pan?
The nine remaining bakers must create cupcake flower arrangements and amp with flower essences. And, they make and decorate mirror-glazed gazing balls in edible gardens.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.
Chef Cliff Crooks helps a first-time head chef in Portland, ME, understand budgeting. Then he works with an inexperienced chef at a family restaurant in Scranton.
Nancy Fuller teaches her grandson and his friends to cook. The menu includes chicken parmesan and chocolate, peanut butter and raspberry milkshakes.
Nancy Fuller throws a party to mark her farmhouse's 250th birthday. On the menu are bacon-wrapped pork roast and orange ombre birthday cake.
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.
Ree's got a busy day cooking for hungry teenagers. She serves up tasty chilli pie burritos, honey pecan chicken strips, and pizza grilled cheese.
Ree makes a special Italian-inspired dinner for two. Her date night chicken pasta is accompanied by a colourful everything antipasto salad and 4-cheese flatbreads.
Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.
Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.
Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.
It's cookie day so Ree bakes and decorates a selection of treats. She upgrades classic recipes like chocolate chip cookies with bacon and caramel corn.
Ree wants to use the scraps from her kitchen. She makes several frugal, but delicious dishes. Her overnight chicken broth and roasted potato peels are heavenly.
Ree creates a massive menu for the big game. She kicks things off with burgers, a stacked sandwich with mac and cheese layers and then monster meatballs.
Ree's in chocolate heaven as she makes a variety of treats for her daughter. She bakes cookies and fudge, decorated with both homemade and store-bought toppings.
Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.
Nancy Fuller teaches her grandson and his friends to cook. The menu includes chicken parmesan and chocolate, peanut butter and raspberry milkshakes.
Nancy Fuller throws a party to mark her farmhouse's 250th birthday. On the menu are bacon-wrapped pork roast and orange ombre birthday cake.
The gang are celebrating Valentine's Day. Sunny Anderson and Jeff Mauro share their take on surf and turf and Katie Lee makes warm pistachio salsa Verde.
Giada puts her spin on three dishes from some of LA's most popular tourist attractions.
Robert comes to the rescue of Z Fish House in Loudon, Tennessee. Can he help the struggling owner rediscover his passion and lead his staff?
Robert has 48 hours to rescue Big Tom's Backyard Grill and Bar in Cleveland, Tennessee. This failing restaurant is costing owners Tom and Sabrina their marriage.
Robert travels to Mr. B's Southern Kitchen in Florida, where he finds a failing restaurant that is tearing siblings Ninkia and Calvin apart.
Michael designs his own burger in Rhode Island, tries the best pork belly buns in Columbus, Ohio, and gets a northern take on southern barbecue in Buffalo.
In NY, Michael digs into a decadent reinvention of lasagna with pork, brisket, bacon and mac and cheese. He also tries riders' burgers in Pittsburgh.
Michael heads to Cleveland to sample confit chicken wings in chipotle-maple glaze. In Indianapolis, he tries smoked and deep-fried pork ribs, juicy and crispy.
In Sagaponack, NY, Michael samples smoked pork ribs mopped with a citrus barbecue sauce. In Columbus, OH, he tries a burger topped with smoky kielbasa.
Michael heads to Rhode Island for a traditional hot wiener in a chilli topped crepe. A smokehouse in Columbus, Ohio, serves their back ribs on a bed of flaming hay.
Michael heads to Plainview, NY, to try a chocolate bacon burger. A restaurant in Columbus, Ohio serves soy-marinated pineapple steak on kimchi fried rice.
Michael visits Cleveland, where a lamb burger with kalamata olive salt is a taste of his Greek heritage. An Indianapolis spot innovates boar ribs and pigs-in-a-blanket.
Roger Mooking loves a BBQ sandwich, especially when the meat is cooked at a low heat for a long time. He heads to Centreville, Tennessee, and Gordonsville, Virginia.
Chef Cliff Crooks helps a first-time head chef in Portland, ME, understand budgeting. Then he works with an inexperienced chef at a family restaurant in Scranton.
This week the bakers are charged with making a three foot tall cake that represents an Italian family dinner. From meatballs, to spaghetti, whose design will impress?
Tyler tests eight teams eager to win their own food truck. Challenges involve selling a $20 signature dish in LA and a newly created one in San Fran.
Tyler Florence sends the remaining teams to Portland, OR. They have to go the first day without restocking and on day two, geoduck must be on the menu.
In Pocatello, ID, the six remaining teams purge all meat and potatoes from their dishes. But, on day two they must dig up potatoes for their new menus.
The five remaining teams meet Tyler at Mount Rushmore for their next challenge. They must butcher a side of bison and use it in all their dishes.
Robert must prepare a 5-star dinner for 60 soldiers. Using only a mobile army field kitchen and meal rations, he has just seven hours to create a high-end dinner.
Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.
The kid baking teams go nuts with doughnut snow creatures! In the challenges, they must create cereal treat homes for their creatures.
Eddie Jackson surprises program manager and home cook Marcus with a once-in-a-lifetime opportunity to go up against master chef Antonia Lofaso.
Eddie Jackson hosts a big game showdown between nurse practitioner Robin and celebrity chef Joe Sasto. Will Robin secure the win and bring home $5,000?
Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.
Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.
Giada creates four Italian small plates and serves them Dim Sum-style to her friends. Dishes include Hazelnut Brittle and Crispy Fig and Gorgonzola Ravioli.
Giada hosts an old-school Halloween party. Dishes include Chocolate-Almond-Cherry Brittle, Peanut Butter Candy-Filled Zeppole and White Chocolate Caramel Apples.
Robert must prepare a 5-star dinner for 60 soldiers. Using only a mobile army field kitchen and meal rations, he has just seven hours to create a high-end dinner.
Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.
This week the bakers are charged with making a three foot tall cake that represents an Italian family dinner. From meatballs, to spaghetti, whose design will impress?
Nancy Fuller creates a yummy meal from leftovers in her fridge. Dishes include Kitchen Sink Frittata, Leftover Meatloaf Soup and Overnight Cantaloupe Oats.
Nancy Fuller throws a farmer's fiesta with a Cuban-inspired menu. She serves arroz con pollo, sweet and spicy baked plantains chips, cheese flan and spicy mojitos.
The gang are celebrating Valentine's Day. Sunny Anderson and Jeff Mauro share their take on surf and turf and Katie Lee makes warm pistachio salsa Verde.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.
Nancy Fuller creates a yummy meal from leftovers in her fridge. Dishes include Kitchen Sink Frittata, Leftover Meatloaf Soup and Overnight Cantaloupe Oats.
