The gang celebrates Halloween with an eerie white pumpkin pizza. Later, they host a cakewalk and make frightfully delicious food party crafts.
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.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
At the National Capital Area Cake Show, a Winter Wonderland theme pushes competitors to show off their best holiday cake or cookie.
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.
The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.
The chefs travel to a Tuscan vineyard where they are challenged to create a three-course menu incorporating truffles and wine pairings.
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.
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.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.
Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.
Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.
Chef Ashley Gaboriault and award-winning chef Jeff Henderson compete to take on Bobby. Chef and former football player Eddie Jackson and Anne Burrell guest judge.
Acclaimed pastry chef David Lebovitz and chef-of-all-trades Ryan Scott compete to take on Bobby. Alton Brown and Valerie Bertinelli are the guest judges.
Chef Cliff Crooks sends struggling chefs from restaurants across America on a gruelling boot camp to prove they deserve to keep running their kitchens.
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 Glendale, CA, the competing chefs make their best barbecue dish. They stack up triple-deckers and find that cinnamon and sugar aren't so sweet.
It's Noodle-palooza! Eddie Jackson hosts an epic battle between home cook, Drew, and celebrity chef, Amanda Freitag.
Home cook and former cheerleader Maria is in disbelief when she learns she will be facing off against world-renowned chef Eric Adjepong.
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.
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.
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.
Chef Cliff Crooks sends struggling chefs from restaurants across America on a gruelling boot camp to prove they deserve to keep running their kitchens.
Nancy is cooking for the whole family this Christmas. She prepares prime rib roast with red wine jus, broccoli and cauliflower gratin and Yorkshire puddings.
Nancy uses her friend's homemade jams to create some delicious dishes. She makes sage-rubbed chicken with peach jam glaze and a strawberry and rhubarb jam parfait.
The gang celebrates Halloween with an eerie white pumpkin pizza. Later, they host a cakewalk and make frightfully delicious food party crafts.
Ree tests her new low carb recipes. She cooks grilled pork with bok choy, cauliflower pizza crust with spicy sauce and roasted shrimps with tomato and broccoli.
Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.
Ladd joins Ree in the kitchen to cook a special meal together. They whip up shrimp cocktail, spicy fries, grilled corn casserole and Mexican sundaes.
Ree merges Italian and Mexican in a magical Chicken Enchilasagne. Next, she pairs courgette bread waffles with cream cheese syrup for the kids' breakfast.
Ree is testing which recipe is best on a trio of cowboys. She makes two types of chicken fried steaks with gravy, then two different chocolate pies for dessert.
Ree shares her top tips for freezer-friendly food. She demonstrates delicious recipes like butternut squash soup, spicy chicken spaghetti and roasted tomatillo sauce.
Ree makes some mind-blowing treats for her latest blog post. Tasty s'mores cupcakes, stunning marbled-dipped apples and deep-fried cheesecake bites.
Ree makes Ladd and Chuck a hearty lunch as they dismantle a historic cattle feed storehouse. She makes steak and eggs with Hollandaise sauce on garlic English muffins.
Ree invites her friends over for a frontier-style Friendsgiving. She cooks up turkey roulade rolled around sausage stuffing and a leek and potato casserole.
Ree Drummond throws a cocktail bash for the crew helping to open her store in town. She makes a delicious line up of make-ahead portable canapes and sweet treats.
Nancy is cooking for the whole family this Christmas. She prepares prime rib roast with red wine jus, broccoli and cauliflower gratin and Yorkshire puddings.
Nancy uses her friend's homemade jams to create some delicious dishes. She makes sage-rubbed chicken with peach jam glaze and a strawberry and rhubarb jam parfait.
The gang warms up for the holiday season with savoury-sweet recipes! Plus, they give tips on prepping a baking pantry and decorative ideas for the home.
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.
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.
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.
Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the culinary runway to dress Bobby Flay down.
Law & Order's Angie Harmon and Scott Conant aren't making it easy on Bobby Flay as they aid and abet chefs Crystal Wahpepah and Adrien Blech.
Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.
Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.
Comedian Samantha Bee and Michael Symon go all out to derail Bobby Flay so chefs Johnny Alvarez and Stanton Bundy can score a win.
The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win against Bobby Flay.
Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier Damaris Phillips as they try to claw their way to victory against Bobby Flay.
Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.
Chef Cliff Crooks sends struggling chefs from restaurants across America on a gruelling boot camp to prove they deserve to keep running their kitchens.
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.
Host Tyler Florence challenges the remaining seven teams to make doughnuts and shrimp dishes. One team loses a member, and another incurs a health code violation!
Six food truck teams meet up with Tyler Florence in Tampa, where police officers judge a challenge based on the Cuban sandwich. Later, they struggle with stormy weather.
Tyler Florence gives the five remaining food truck teams a terrifying gator challenge in Fort Myers, FL. They must make a burger that takes creative risks.
Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.
The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.
It's burger night in the parking lot of Bristol Farms in Calabasas, CA, as the chefs try to craft the perfect burger and make their best midnight snack.
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.
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.
Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.
The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.
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.
Nancy is catering for a cocktail party at the Hudson Opera House. On the menu is sausage-stuffed mushrooms, Roquefort-rolled grapes and oysters Rockefeller.
Nancy uses the fruit and veg she's stored from the season. She makes ham steak with apple mustard chutney, beetroot and carrot salad and honey ginger lemonade.
The gang warms up for the holiday season with savoury-sweet recipes! Plus, they give tips on prepping a baking pantry and decorative ideas for the home.
Trisha makes her band a surprise dinner before they perform at a historic venue. On the menu are lettuce wedge with blue cheese and slow cooker stout beef stew.
Trisha and her sister pay homage to legendary chef Julia Child for the day. They whip up beef bourguignon, potato pancakes and apple charlotte.
Trisha and her niece share some of her healthy cooking secrets. They make raspberry chicken, big green salad and a chocolate angel food cake.
A trip to a bakery inspires Trisha to make a doughnut-based menu. She whips up green onion and cheddar doughnuts, tortellini soup and iced café bombón.
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.
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.
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!
Nancy is catering for a cocktail party at the Hudson Opera House. On the menu is sausage-stuffed mushrooms, Roquefort-rolled grapes and oysters Rockefeller.
Nancy uses the fruit and veg she's stored from the season. She makes ham steak with apple mustard chutney, beetroot and carrot salad and honey ginger lemonade.
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 family of cooks, who claim they can cook anything, compete against a family that represents six different cultures. Who will be crowned winner?
Trisha has spent the morning playing paintball with her family and to refuel they have garlic knots with ranch dipping sauce, pasta pizza and cola cake.
Trisha invites friends over to reveal their creations from pottery class. She whips up angel hair pasta with chicken avocado pesto and grilled baby aubergine.
Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.
Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.
Three more chefs vie for a chance to compete against Robert Irvine in round three of the Impossible Tournament. The last chef standing receives $10,000.
Teen competitors have to get creative with sour appetizers, and one chef turns to the fryer for the entree round.
Ree has four speedy suppers for ideal Monday to Friday meals. She makes Cajun surf and turf pasta, pineapple chicken stir-fry and a quick corn quesadilla.
Ree Drummond shares tailgate-friendly favourites for game day. She makes portable Italian pork sandwiches, and easy slow-cooker teriyaki ribs.
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.
Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.
The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.
Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.
Molly bakes tasty treats for the farmers at harvest time. The menu features flaky pepperoni pizza pastries and cookie-coated chocolate strawberries.
Molly hosts a double-date pizza party and takes the Italian grilling outside. She makes cheesy risotto balls and grilled zucchini pizza with mint pesto.
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.
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.
With gory surprises in every basket, the costumed competitors have much to fear and $10,000 to gain in this Halloween showdown.
Three more chefs vie for a chance to compete against Robert Irvine in round three of the Impossible Tournament. The last chef standing receives $10,000.
Teen competitors have to get creative with sour appetizers, and one chef turns to the fryer for the entree round.
Ree has four speedy suppers for ideal Monday to Friday meals. She makes Cajun surf and turf pasta, pineapple chicken stir-fry and a quick corn quesadilla.
Ree Drummond shares tailgate-friendly favourites for game day. She makes portable Italian pork sandwiches, and easy slow-cooker teriyaki ribs.
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 ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.
Molly bakes tasty treats for the farmers at harvest time. The menu features flaky pepperoni pizza pastries and cookie-coated chocolate strawberries.
Molly hosts a double-date pizza party and takes the Italian grilling outside. She makes cheesy risotto balls and grilled zucchini pizza with mint pesto.
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.
With gory surprises in every basket, the costumed competitors have much to fear and $10,000 to gain in this Halloween showdown.
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 family of cooks, who claim they can cook anything, compete against a family that represents six different cultures. Who will be crowned winner?
Trisha has spent the morning playing paintball with her family and to refuel they have garlic knots with ranch dipping sauce, pasta pizza and cola cake.
Trisha invites friends over to reveal their creations from pottery class. She whips up angel hair pasta with chicken avocado pesto and grilled baby aubergine.
Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.
Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.
Guy Fieri challenges four chefs to make healthier versions of unhealthy dishes. They must make a burger and fries without using the traditional ingredients.
DDD and GGG chefs join forces in Super Teams. Guy Fieri spins a DDD Wheel to determine which classic diner dish the competitors have to make.
Guy Fieri brings back his DDD Dish Wheel and GGG Game Wheel plus a Small Wheel to give the Super Team duos a real run for their money.