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The team celebrate the holiday season with festive cocktails and party-ready appetisers! Then, they share ideas from the gift-giving guide for food lovers.
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.
Two families compete, pitting Pakistani-Appalachian fusion against Iowa-inspired comfort food to impress judges Cody and Sam Carrol and Jake Smollett.
Trisha wears her most outrageous Christmas sweater and makes festive-themed cranberry pecan baked brie, fruitcake cookies and holiday devilled eggs.
Trisha invites Jeff Mauro to Nashville and together they make aubergine parmesan towers, stuffed artichokes and classic Chicago chicken Vesuvio.
Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.
Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.
Some regular judges are decking the aisles for a holiday showdown. First, they must make a wintertime favourite with only eight items or less.
Teams of twin chefs face off, starting with egg and crustacean appetizers. Then, a soda shop staple appears in the entrée basket.
Ree Drummond celebrates the holidays with special seasonal eats. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup.
Ree Drummond makes wintry one-pan dishes. Dishes include creamy Italian one-pan pasta, baked pancetta and butternut risotto, and white lasagne soup.
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.
Four chefs compete to make amazing desserts using premium ingredients. An unusual caviar is in the first basket, and round two includes something golden.
Noah Cappe, Aarti Sequeira and Joe Sasto head to Joplin, Missouri to find the best local dish. There they try everything from tacos and sushi to BBQ and fine dining.
Valerie and Duff challenge each of the five bakers to create a giant cookie face with 3-D features that communicate assigned expressions.
Molly hosts a fry-out on the farm. She makes juicy buttermilk fried chicken, a roasted broccoli and grape salad, and a sweet raspberry glaze.
Molly celebrates Thanksgiving on the farm with lots of food! Her menu includes twice-baked potatoes, brussels sprout casserole and a classic pumpkin pie.
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.
Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.
Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.
The junior chefs face a giant peanut butter cup in the first round. They, a too-hot griddle creates a problem for one of the young contestants.
Some regular judges are decking the aisles for a holiday showdown. First, they must make a wintertime favourite with only eight items or less.
Teams of twin chefs face off, starting with egg and crustacean appetizers. Then, a soda shop staple appears in the entrée basket.
Ree Drummond celebrates the holidays with special seasonal eats. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup.
Ree Drummond makes wintry one-pan dishes. Dishes include creamy Italian one-pan pasta, baked pancetta and butternut risotto, and white lasagne soup.
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 challenge each of the five bakers to create a giant cookie face with 3-D features that communicate assigned expressions.
Molly hosts a fry-out on the farm. She makes juicy buttermilk fried chicken, a roasted broccoli and grape salad, and a sweet raspberry glaze.
Molly celebrates Thanksgiving on the farm with lots of food! Her menu includes twice-baked potatoes, brussels sprout casserole and a classic pumpkin pie.
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.
The junior chefs face a giant peanut butter cup in the first round. They, a too-hot griddle creates a problem for one of the young contestants.
The team celebrate the holiday season with festive cocktails and party-ready appetisers! Then, they share ideas from the gift-giving guide for food lovers.
Two families compete, pitting Pakistani-Appalachian fusion against Iowa-inspired comfort food to impress judges Cody and Sam Carrol and Jake Smollett.
Trisha wears her most outrageous Christmas sweater and makes festive-themed cranberry pecan baked brie, fruitcake cookies and holiday devilled eggs.
Trisha invites Jeff Mauro to Nashville and together they make aubergine parmesan towers, stuffed artichokes and classic Chicago chicken Vesuvio.
Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.
Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.
Guy Fieri invites three former Major League Baseball players to team up with GGG all-star judges in the hopes of hitting a culinary home run.
Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl The Cuban Ruiz's funniest GGG moments.
Guy Fieri isn't a fan of eggs, but that may change when he brings four chefs to Flavortown for a culinary competition that's all about eggs.
The team make an orange cranberry wreath cake and a flame of love cocktail. Plus, Marcela Valladolid shows how to set a holiday table that sparkles.
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 from California who enjoy a plant-based diet goes against a family that loves hearty, comfort food. The judges choose who takes home $10,000.
Trisha and her niece, Ashley, show how to make satisfying meals on a tight budget. Recipes include chicken and spinach mac n' cheese and chop chop salad.
Trisha invites the Nashville Predators over for an epic meal. She lays out a feast which includes loaded curly fry nachos and peanut butter and jelly bars.
Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.
Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.
Four chefs go head-to-head in a holiday madness showdown. The final two chefs must make a holiday brunch using only one ingredient from each aisle.
Competitors make appetizers using naan bread and blood sausage. Later, the judges hope that the chefs know how to prepare an expensive fish.
Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.
Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.
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.
Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.
Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.
Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.
Molly and her husband bring some bowling party fun to the farm. The menu features sweet potato waffle fry nachos and coconut cake balls.
While Nick and his dad are busy fixing farm equipment, Molly makes flatbreads with lemon yogurt and spiced chicken pot pies.
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.
Ree makes Ladd's favourite foods. He loves spatchcock BBQ chicken, thin and crispy waffle fries and for dessert spoon cake with gooey chocolate frosting.
Ree hosts a girls' night at the lodge. On the menu is a spread of canapes like citrus shrimp nachos and courgette and quinoa cakes with herby yoghurt.
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.
Giada visits LA's Belcampo Meat Company to learn about different meat cuts. Then, she makes flat iron steak with pepper pesto and skirt steak with Asian bruschetta.
Four ambitious kids bring their cooking skills to the kitchen. In the first round, ground beef and chocolate present a conundrum.
Four chefs go head-to-head in a holiday madness showdown. The final two chefs must make a holiday brunch using only one ingredient from each aisle.
Competitors make appetizers using naan bread and blood sausage. Later, the judges hope that the chefs know how to prepare an expensive fish.
Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.
Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.
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 Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.
Molly and her husband bring some bowling party fun to the farm. The menu features sweet potato waffle fry nachos and coconut cake balls.
While Nick and his dad are busy fixing farm equipment, Molly makes flatbreads with lemon yogurt and spiced chicken pot pies.
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.
Four ambitious kids bring their cooking skills to the kitchen. In the first round, ground beef and chocolate present a conundrum.
The team make an orange cranberry wreath cake and a flame of love cocktail. Plus, Marcela Valladolid shows how to set a holiday table that sparkles.
A family from California who enjoy a plant-based diet goes against a family that loves hearty, comfort food. The judges choose who takes home $10,000.
Trisha and her niece, Ashley, show how to make satisfying meals on a tight budget. Recipes include chicken and spinach mac n' cheese and chop chop salad.
Trisha invites the Nashville Predators over for an epic meal. She lays out a feast which includes loaded curly fry nachos and peanut butter and jelly bars.
Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.
Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.
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.
Guy Fieri gives four chefs a list of clearance items to use over the course of the competition. What will they use to create a spicy seafood feast?
Guy Fieri enlists the help of his mum and his wife in Mother's Day games featuring teams of mums and their children who run family restaurants together.
To ward off the winter chill, Jeff Mauro brings the heat with his hot tub chicken, while Marcela Valladolid and Sunny Anderson make delicious fondue recipes.
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.
Twins, who are joint owners of a Persian restaurant, take on brothers from Portland. They must make a rice dinner and handheld sweet and savoury bites.
Trisha invites her friend, Natalie, to check out her latest workout - goat yoga! She then whips up baked green bean fries and garlicky shrimp.
Trisha invites the ladies over for a girls' lunch. The menu includes linguine with braised red wine short rib sauce and chocolate cherry martinis.
Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.
Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.
Four courageous chefs are determined to reach the top by playing three twisted rounds of the Food Pyramid. The winner will enjoy a shopping spree worth up to $20,000.
The chefs discover the wonders of savoury Swedish layer cake, when they get the competition underway with some smorgastarta appetizers.
Ree celebrates her husband's birthday with his favourite foods. She serves steak with roasted garlic butter, gratin potatoes and a cowboy-style chopped salad board.
Ree creates recipes featuring unsung hero ingredients. Canned foods reveal hidden talents in her delectable salmon burgers and spam fried rice.
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 makes Ladd's favourite foods. He loves spatchcock BBQ chicken, thin and crispy waffle fries and for dessert spoon cake with gooey chocolate frosting.
Ree hosts a girls' night at the lodge. On the menu is a spread of canapes like citrus shrimp nachos and courgette and quinoa cakes with herby yoghurt.
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.
Giada visits LA's Belcampo Meat Company to learn about different meat cuts. Then, she makes flat iron steak with pepper pesto and skirt steak with Asian bruschetta.
The bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion!
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 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 explores the classic comfort foods and modern recipes of Porto, Portugal. He tries salty cod in a creamy casserole, tripe stew and octopus rice.
Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.
Jesse Palmer uses his favourite floatie as inspiration for floatie doughnuts in summer flavours! Then, the bakers must make gelatin water feature cakes.
The young cooks prepare their spectacular Thanksgiving meal. They start with pumpkin pie and then face the challenge of not having turkey in the entrée basket.
Four courageous chefs are determined to reach the top by playing three twisted rounds of the Food Pyramid. The winner will enjoy a shopping spree worth up to $20,000.
The chefs discover the wonders of savoury Swedish layer cake, when they get the competition underway with some smorgastarta appetizers.
Ree celebrates her husband's birthday with his favourite foods. She serves steak with roasted garlic butter, gratin potatoes and a cowboy-style chopped salad board.
Ree creates recipes featuring unsung hero ingredients. Canned foods reveal hidden talents in her delectable salmon burgers and spam fried rice.
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.
The bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion!
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 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 explores the classic comfort foods and modern recipes of Porto, Portugal. He tries salty cod in a creamy casserole, tripe stew and octopus rice.
The young cooks prepare their spectacular Thanksgiving meal. They start with pumpkin pie and then face the challenge of not having turkey in the entrée basket.
To ward off the winter chill, Jeff Mauro brings the heat with his hot tub chicken, while Marcela Valladolid and Sunny Anderson make delicious fondue recipes.
Twins, who are joint owners of a Persian restaurant, take on brothers from Portland. They must make a rice dinner and handheld sweet and savoury bites.
Trisha invites her friend, Natalie, to check out her latest workout - goat yoga! She then whips up baked green bean fries and garlicky shrimp.
Trisha invites the ladies over for a girls' lunch. The menu includes linguine with braised red wine short rib sauce and chocolate cherry martinis.
Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.
Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.
Guy Fieri invites three chef duos to bake and cook a sweet and savoury best seller. A huge cake pyramid determines how they must make their perfect pairing.
Guy Fieri invites his favourite burger chefs to compete in Flavortown. There's an entertaining shopping challenge and a Flavortown version of musical chairs.
Guy Fieri invites military veterans with culinary skills to Flavortown. The teams take on an obstacle course whilst shopping for their American comfort classic.
