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The gang are celebrating spring recipes with an unusual twist. On the menu is crispy shrimp quesadilla, Korean burgers and shepherd's pie.
There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.
Tyler challenges five aspiring food truck teams to make delicious dishes using naughty and nice festive ingredients. They compete for sales and battle the elements.
Bobby Flay he must tackle something sweet against pastry chefs Lasheeda Perry and Will Gustwiller. Buddy Valastro and sportscaster Kathryn Tappen are the judges.
Former Olympian and chef Dawn Burrell and West Coast legend, Chef Rob Lam, must face off before they go for the gold against Bobby Flay.
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.
Three father-kid teams go head-to-head in Guy's games. To start, they must use an oversized 'Greatest Dad' mug to shop for their dad's favourite fried dish.
Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast.
Ree shares her portable food ideas. Breakfast bagel burgers are the perfect way to start the day and taco chicken Caesar salad wraps are ideal on-the-go bites.
Hosts Alex Guarnaschelli and Gabe Bertaccini welcome ten chefs to the Tuscan villa where they will live, cook and prove their skills with Italian cuisine.
Four sugar-savvy chefs are the first to set foot in the kitchen for a festive competition! Their confidence may take a hit when they find a startling surprise.
Chef Duff helps a firefighter find a very memorable way to propose. Then, he lets Joe tag along as he prepares a dessert buffet for a New York PR firm.
Charm City Cakes concoct a living crossword wedding cake and then Chef Duff and his decorators deliver a cake to everyday service men and women.
Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.
Molly and Nick are celebrating Christmas Eve with Chinese food. Molly's festive menu includes juicy pork soup dumplings and kung pao chicken.
Molly hosts a book club on the farm and cooks for her guests. She makes skillet pork chops with salsa Verde and Dakota-style plum cakes.
Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.
Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.
Spring is the perfect time to get outside, so host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions.
The chefs are handed three Thanksgiving-themed baskets. In one round, they are challenged to make a turkey dish using breakfast sausage and leeks.
Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.
Three father-kid teams go head-to-head in Guy's games. To start, they must use an oversized 'Greatest Dad' mug to shop for their dad's favourite fried dish.
Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast.
Ree shares her portable food ideas. Breakfast bagel burgers are the perfect way to start the day and taco chicken Caesar salad wraps are ideal on-the-go bites.
Hosts Alex Guarnaschelli and Gabe Bertaccini welcome ten chefs to the Tuscan villa where they will live, cook and prove their skills with Italian cuisine.
Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.
Molly and Nick are celebrating Christmas Eve with Chinese food. Molly's festive menu includes juicy pork soup dumplings and kung pao chicken.
Molly hosts a book club on the farm and cooks for her guests. She makes skillet pork chops with salsa Verde and Dakota-style plum cakes.
Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.
Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.
Spring is the perfect time to get outside, so host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions.
The gang are celebrating spring recipes with an unusual twist. On the menu is crispy shrimp quesadilla, Korean burgers and shepherd's pie.
Tyler challenges five aspiring food truck teams to make delicious dishes using naughty and nice festive ingredients. They compete for sales and battle the elements.
Bobby Flay he must tackle something sweet against pastry chefs Lasheeda Perry and Will Gustwiller. Buddy Valastro and sportscaster Kathryn Tappen are the judges.
Former Olympian and chef Dawn Burrell and West Coast legend, Chef Rob Lam, must face off before they go for the gold against Bobby Flay.
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.
Robert Irvine travels to Escondido, California to help a novice restaurant owner completely transform her struggling retro diner.
Robert Irvine heads to Grenada, Mississippi, where the owner of the failing 333 Restaurant, Allyson, is also busy teaching art full-time.
Robert Irvine heads to Shreveport, Louisiana, to save Eddie's Restaurant, a seafood spot and a family legacy at risk of being run into the ground.
The team go head-to-head armed with regional dishes in this challenge. Guest judge Buddy Valastro decides who advances to the cupcake finale.
There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.
In Portsmouth, New Hampshire, Tyler challenges the four remaining teams to create 70 holiday lunches for 70 VIP judges. Plus, they face a surprise task!
Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient.
Fashionable men, chef Geoffrey Zakarian and TV host Carson Kressley, team up to take down Bobby Flay and tackle his basic button-down fashion choices.
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.
Money is no object for the four competing chefs in Flavortown! Guy Fieri demands the chefs spend over $60 to make their signature high-end dinner.
Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta.
Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.
The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.
The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.
Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.
Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.
Molly Yeh is cooking a Norwegian dinner celebration on the farm. She starts with lefse hot dogs with fennel slaw and open face salmon and avocado sandwiches.
Molly Yeh makes cosy dishes for her skating trio. On the menu are fried beef tacos, cheesy parmesan broccoli, and coffee cookie butter cones for dessert.
Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.
Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.
Host Molly Yeh tasks the remaining bakers with using a few of her farm favourites to make delightful breakfast treats that wake up the judges' palates.
Ree has two busy days ahead of her so she prepares some meals in advance. Her recipes include maple sausage breakfast burritos and cobb-wedge salad.
Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.
Giada De Laurentiis hosts Christmas Eve dinner with her Italian family. During the preparation, Giada explains this traditional Italian holiday event.
Giada De Laurentiis is ready to impress her dinner party guests with desserts that include Espresso Cake with Tuscan Liquor Buttercream and a Walnut Rosemary Tart.
Money is no object for the four competing chefs in Flavortown! Guy Fieri demands the chefs spend over $60 to make their signature high-end dinner.
Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta.
Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.
The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.
Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.
Molly Yeh is cooking a Norwegian dinner celebration on the farm. She starts with lefse hot dogs with fennel slaw and open face salmon and avocado sandwiches.
Molly Yeh makes cosy dishes for her skating trio. On the menu are fried beef tacos, cheesy parmesan broccoli, and coffee cookie butter cones for dessert.
Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.
Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.
Host Molly Yeh tasks the remaining bakers with using a few of her farm favourites to make delightful breakfast treats that wake up the judges' palates.
The team go head-to-head armed with regional dishes in this challenge. Guest judge Buddy Valastro decides who advances to the cupcake finale.
In Portsmouth, New Hampshire, Tyler challenges the four remaining teams to create 70 holiday lunches for 70 VIP judges. Plus, they face a surprise task!
Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient.
Fashionable men, chef Geoffrey Zakarian and TV host Carson Kressley, team up to take down Bobby Flay and tackle his basic button-down fashion choices.
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.
In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.
Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.
Robert heads to Boulder City, Nevada to help struggling pizza restaurant Vinny's Little Italy. The owner is stuck in his ways and risks losing everything.
The team return with a menu refresh that includes spring flavours, tips and trends. They make onion and garlic shrimp pasta and rhubarb upside-down cake.
There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.
The three final truck teams tube down a mountain to choose their protein for the challenge. Then, they compete for sales at a Vermont ski resort.
Actress Ali Larter and chef Michael Voltaggio attempt to throw Bobby Flay off his game with an international twist on the usual battle.
Ayesha Curry is a busy author and mother who loves to entertain family and friends. She cooks fuss-free and delicious recipes at home suitable for every occasion!
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 professional pizza makers compete to take home the dough! First, Guy Fieri challenges the chefs to shop for their ingredients using only a mini pizza box.
Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.
Ree is making four easy recipes. She makes use of her multicooker to shorten the cooking times like her roasted vegetable soup from the freezer and her Irish oats.
The chefs travel to a Tuscan vineyard where they are challenged to create a three-course menu incorporating truffles and wine pairings.
Ree has two busy days ahead of her so she prepares some meals in advance. Her recipes include maple sausage breakfast burritos and cobb-wedge salad.
Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.
Giada De Laurentiis hosts Christmas Eve dinner with her Italian family. During the preparation, Giada explains this traditional Italian holiday event.
Giada De Laurentiis is ready to impress her dinner party guests with desserts that include Espresso Cake with Tuscan Liquor Buttercream and a Walnut Rosemary Tart.
Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.
It's Molly Yeh's turn to host Brunch Club with her friends. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes.
Molly Yeh recreates her favourite New York City foods. On menu are pastrami sandwiches with onion rings, and hearty chicken kreplach soup.
Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.
Andrew Zimmern explores hotspots and diverse culinary treasures in Hollywood. He digs into steak and martinis, Persian ice cream, Thai steam fish and Armenian flatbread!
The judges surprise the competitors by giving an eliminated baker a second chance. Host Molly Yeh challenges the bakers to make desserts featuring candy.
Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli.
The seven bakers take on springtime eclairs. Host Ali Khan asks them to create edible goodie baskets filled with baked treats, including a hard-boiled egg.
Four professional pizza makers compete to take home the dough! First, Guy Fieri challenges the chefs to shop for their ingredients using only a mini pizza box.
Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.
Ree is making four easy recipes. She makes use of her multicooker to shorten the cooking times like her roasted vegetable soup from the freezer and her Irish oats.
The chefs travel to a Tuscan vineyard where they are challenged to create a three-course menu incorporating truffles and wine pairings.
Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.
It's Molly Yeh's turn to host Brunch Club with her friends. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes.
Molly Yeh recreates her favourite New York City foods. On menu are pastrami sandwiches with onion rings, and hearty chicken kreplach soup.
Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.
Andrew Zimmern explores hotspots and diverse culinary treasures in Hollywood. He digs into steak and martinis, Persian ice cream, Thai steam fish and Armenian flatbread!
The judges surprise the competitors by giving an eliminated baker a second chance. Host Molly Yeh challenges the bakers to make desserts featuring candy.
The team return with a menu refresh that includes spring flavours, tips and trends. They make onion and garlic shrimp pasta and rhubarb upside-down cake.
The three final truck teams tube down a mountain to choose their protein for the challenge. Then, they compete for sales at a Vermont ski resort.
Actress Ali Larter and chef Michael Voltaggio attempt to throw Bobby Flay off his game with an international twist on the usual battle.
Ayesha Curry is a busy author and mother who loves to entertain family and friends. She cooks fuss-free and delicious recipes at home suitable for every occasion!
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.
Robert Irvine comes to the rescue of Greg's BBQ in Belen, New Mexico. The ex-Marine owner suffers from health conditions but can't stop micromanaging his son.
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.
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.
