Nancy makes a dinner for hardworking farmers who volunteer to promote agriculture in the New York area. The menu includes short rib stew with port and horseradish.

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.

Giada hosts a star-themed cocktail party. On the menu are small bites like crispy bacon-wrapped dates, crostini with ricotta and chocolate amaretti cookies.

12 of the best young bakers in America compete to be Kids Baking Champion. Hosts and judges Valerie Bertinelli, Duff Goldman lead them through a series of tasty challenges.

The 10 remaining kids must create a comfort food dessert imposter to keep their place at the table. Who will make it to the next round?

Valerie Bertinelli and Duff Goldman head back to the 1960s and ask the remaining nine kids to impress them with mind-blowing tie-dye cakes reminiscent of the era.

Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.

Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.

Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.

Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.

Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.

Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.

Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.

Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.

The final two food trucks go head-to-head for the $50,000 grand prize in sunny Key West, FL. A key lime challenge and an unexpected visitor galvanize the teams.

Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.

Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?

Chef Robert Irvine is in Delaware to help a restaurant that is on the verge of being closed down. Robert must motivate an owner who is deep in debt.

In Port Jervis, New York, Robert helps a restaurant with an identity crisis. The owner needs a change or this small-town gem will have to close.

Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.

Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets.

The remaining bakers make miniature versions of two pastry classics. And they create a tall dessert with at least 12 layers and sesame as the main flavour.

The chefs are challenged to make mashup masterpieces. They find a nutty version of a doughnut in the round one basket, and a hyped-up hybrid meat in round two.

Four chefs make stick-to-your-ribs plates before they lighten things up with detox dishes. The two final competitors deliver decadent desserts.

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.

Valerie celebrates the birthday of her rescue dog, Luna, with a party menu of green curry vegetables, Mrs. Van Halen's bami goreng and carrot coconut cake.

Valerie heats up her Cinco de Mayo celebration with spicy dishes inspired by chillies. Her menu includes slow cooker chicken mole and Hatch chilli cream cheese dip.

Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.

Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets.

Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.

Nancy Fuller has a party to start spring with her farmer friends. Dishes include spring greens salad with traditional ranch dressing and minty vanilla iced tea.

Nancy Fuller hosts a tea party for her granddaughters, joined by Lorraine Pascale. The menu includes bacon cheddar straws and pistachio Bundt cakes.

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.

Chef Carla Hall tries to beat TV announcer Steve Higgins in the kitchen. They are assisted by Kathy Sidell and Vinson Petrillo, who will take on Bobby Flay?

The star ingredient is tricky for the competitors, will they keep their recipes simple? Scott Conant and Cheri Oteri pick the chef to take on Bobby.

Friends Ree Drummond and Eddie Jackson join forces to see which competitor should take on Bobby Flay. Will they pick a seafood specialist or a California ranch chef?

Alex Guarnaschelli and Michael Voltaggio love beating Bobby Flay. Will they pick a seafood aficionado or a fine dining expert to battle Bobby?

Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?

Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?

Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.

Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.

Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.

Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.

Nancy Fuller has a party to start spring with her farmer friends. Dishes include spring greens salad with traditional ranch dressing and minty vanilla iced tea.