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The chefs spice up summer dishes with new flavours and recipes. Nutritionist Joy Bauer stops by to share three healthy upgrades for frozen drinks.
Ching is on Hong Kong Island, meeting local chefs and cooking up sensational dishes such as Szechuan fried chicken bao and lobster noodles.
Pro-baseball legend Mookie Betts judges a ballpark eats challenge, where the teams face off for The Race's largest reward yet.
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.
Four firefighters duke it out in the market. The chefs must make a big dinner with a small catch, and the last two chefs go head-to-head with a spicy dish.
Four up-and-coming chefs compete before a panel of experts. The chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
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.
Jonathan Bennett goes old school with a trip back to 1953! The chefs are challenged with making all their dishes with a vintage meat grinder.
Four chefs must utilise an ancient cooking technique while making delicious modern dishes. The two chefs left remaining have to use fishy candy in the dessert round.
In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.
Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.
Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, including sweet rose semlor buns, savoury Swedish meatballs, and a big green salad.
For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.
Andrew unveils the diverse delicacies of modern Dubai, such as marinated meat kababs and halwa, a rosewater-flavoured dessert known as a symbol of the region.
Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.
There's double trouble this time, as the group of young competitors includes twin sisters! For the main course, contestants are surprised by a birthday cake.
Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart.
Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.
Giada De Larentiis puts her own spin on the top four most requested game day snack foods. They include sticky baked chicken wings and mini twice baked potatoes.
Giada shares her favourite chocolate Valentine's Day treats. She makes Brazilian-style truffles, double-chocolate glazed doughnuts and red velvet whoopie pies.
Four firefighters duke it out in the market. The chefs must make a big dinner with a small catch, and the last two chefs go head-to-head with a spicy dish.
Four up-and-coming chefs compete before a panel of experts. The chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
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.
Jonathan Bennett goes old school with a trip back to 1953! The chefs are challenged with making all their dishes with a vintage meat grinder.
Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.
Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, including sweet rose semlor buns, savoury Swedish meatballs, and a big green salad.
For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.
Andrew unveils the diverse delicacies of modern Dubai, such as marinated meat kababs and halwa, a rosewater-flavoured dessert known as a symbol of the region.
Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.
There's double trouble this time, as the group of young competitors includes twin sisters! For the main course, contestants are surprised by a birthday cake.
The chefs spice up summer dishes with new flavours and recipes. Nutritionist Joy Bauer stops by to share three healthy upgrades for frozen drinks.
Pro-baseball legend Mookie Betts judges a ballpark eats challenge, where the teams face off for The Race's largest reward yet.
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.
Andrew Zimmern retraces the footsteps of Lewis and Clark in the Pacific Northwest. He tries Pacific lampreys, forages for barnacles and harvests sea salt.
Andrew explores the cuisine of Michigan's Upper Peninsula. Dishes include pork shoulder cooked underground, hearty pasties and whitefish from Lake Superior.
Andrew goes on a Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in South Carolina, and raccoon hash in Georgia.
The chefs use international flavours to turn summer vacation into a global staycation. Chef Maneet Chauhan stops by with her Indian-inspired Naanzanella salad.
Ching visits Chan Kong Kei, a joint in Macau famous for serving Black Pepper Duck, a dish that has been served for over 50 years.
Tensions run high as one truck nearly falls apart from inner turmoil. Then, one pro team hits their stride and another plummets to the bottom two.
Trisha invites the family over for a classic southern grill in her backyard. She prepares catfish with cornmeal side hushpuppies, French fries and creamy coleslaw.
Its Trisha's turn to host Thanksgiving, and she pulls out all the stops. She reveals her secret roasted turkey with a cranberry-orange relish recipe.
Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.
Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.
Chefs from around the world are spicing things up in Flavortown. First, the chefs must make a dish bringing some big hometown heat with a small twist.
Four up-and-coming chefs compete before a panel of experts. The chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
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.
The chefs use Taylor Dayne's memories of 1988 to create unique dishes. Then, they serve up their own version of Gigi Hadid's viral pasta.
Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart.
Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.
Giada De Larentiis puts her own spin on the top four most requested game day snack foods. They include sticky baked chicken wings and mini twice baked potatoes.
Giada shares her favourite chocolate Valentine's Day treats. She makes Brazilian-style truffles, double-chocolate glazed doughnuts and red velvet whoopie pies.
The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins!
Molly Yeh shares simple recipes to make life a little less complicated. She makes her Midwestern oatmeal cookie salads and a fluffy harissa potato chip frittata.
Molly Yeh hosts a Rosh Hashanah dinner with some Jewish favourites! Challah doughnuts, lemon brisket and shallow fried potatoes are on the menu.
Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.
Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.
Four new young chefs arrive in the kitchen, where actress Mila Kunis joins the judging panel. And, there are yummy and yucky ingredients for appetisers!
Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.
The five bakers must use only agave as the sweetener in an assigned dessert - a tart, flourless cake, an ice-cream sandwich, cupcake, or a doughnut.
Chefs from around the world are spicing things up in Flavortown. First, the chefs must make a dish bringing some big hometown heat with a small twist.
Four up-and-coming chefs compete before a panel of experts. The chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.
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.
The chefs use Taylor Dayne's memories of 1988 to create unique dishes. Then, they serve up their own version of Gigi Hadid's viral pasta.
The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins!
Molly Yeh shares simple recipes to make life a little less complicated. She makes her Midwestern oatmeal cookie salads and a fluffy harissa potato chip frittata.
Molly Yeh hosts a Rosh Hashanah dinner with some Jewish favourites! Challah doughnuts, lemon brisket and shallow fried potatoes are on the menu.
Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.
Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.
Four new young chefs arrive in the kitchen, where actress Mila Kunis joins the judging panel. And, there are yummy and yucky ingredients for appetisers!
The chefs use international flavours to turn summer vacation into a global staycation. Chef Maneet Chauhan stops by with her Indian-inspired Naanzanella salad.
Tensions run high as one truck nearly falls apart from inner turmoil. Then, one pro team hits their stride and another plummets to the bottom two.
Trisha invites the family over for a classic southern grill in her backyard. She prepares catfish with cornmeal side hushpuppies, French fries and creamy coleslaw.
Its Trisha's turn to host Thanksgiving, and she pulls out all the stops. She reveals her secret roasted turkey with a cranberry-orange relish recipe.
Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.
Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.
Andrew samples foods that have sustained soldiers and civilians since the Civil War. Dishes include barbecued raccoon, squirrel stew and tooth-cracking hard tack.
Andrew is on Route 66 to explore the iconic eats along the highway. He eats paddlefish roe, tries ranch dressing soda and judges a calf fry cook-off.
Andrew cruises up America's most scenic highway. He goes hagfish fishing, eats the reproductive organs of sea urchins and forages for molluscs.
The gang plate up a perfect summer meal with cheesy stuffed lamb burgers and strawberry pie. Chef Kardea Brown shares her recipe for grilled watermelon salad.
Ching meets the owner and head Chef Ms Zhang of Dai Lai Xiao Guan who serves Taiwanese street-stall comfort foods in a more formal setting.
Three noodle experts from New York, California and New Jersey enter the arena. Can they knock chef Alex Guarnaschelli out of the competition?
Three poultry-loving chefs from Florida, California and Illinois bring their skills to face Alex Guarnaschelli in a chicken challenge.
Three chefs hailing from Mississippi, Tennessee and North Carolina face Alex Guarnaschelli in a battle that celebrates Southern comfort 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?
Host Valerie Bertinelli challenges two teams to make sandwich duos, Sunday suppers and special rice dishes. Which team will impress the judges?
Two families compete, pitting Pakistani-Appalachian fusion against Iowa-inspired comfort food to impress judges Cody and Sam Carrol and Jake Smollett.
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.
The five bakers must use only agave as the sweetener in an assigned dessert - a tart, flourless cake, an ice-cream sandwich, cupcake, or a doughnut.
Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.
Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.
Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.
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.
Geoffrey Zakarian and TV host Sara Haines bring in Creole Chef Bernard Carmouche and meatball master Daniel Sharp to stuff Bobby Flay like a turkey.
Brooklyn pastry chefs Clarice Lam and Caroline Schiff are back in the kitchen for revenge after Bobby Flay beat them with something sweet.
Chef Amanda Freitag invites actress Jamie-Lynn Sigler to help decide who will take on Bobby Flay between Chef Ron Duprat and Chef Gabriel Pascuzzi.
Canadian chef Lawrence Letrero matches wits with Ohio's Jack Moore for the chance to take on Bobby Flay. Scott Conant and Anne Burrell are the guest judges.
Chef Cliff works with a chef who overcame drug addiction, a caterer who struggles to cook meat and a chef who thinks she knows it all.
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.
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.
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.
The chefs are given some of the most bizarre ingredients imaginable. In the first round, they must cook using foot soup and pork uterus.
In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.
The five bakers must use only agave as the sweetener in an assigned dessert - a tart, flourless cake, an ice-cream sandwich, cupcake, or a doughnut.
Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.
Chef Cliff works with a chef who overcame drug addiction, a caterer who struggles to cook meat and a chef who thinks she knows it all.
Nancy Fuller and her picnic menu arrive in style at Rhinebeck Air Show. On the menu: Waldorf salad sandwiches, fruit salad with vinaigrette, and sugar cookies.
Nancy Fuller and her family enjoys a campfire. On the menu crab and shrimp boil with new potatoes, banana pudding, and sparkling apple cider punch.
The gang plate up a perfect summer meal with cheesy stuffed lamb burgers and strawberry pie. Chef Kardea Brown shares her recipe for grilled watermelon salad.
Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.
Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.
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.
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.
Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.
Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.
Ree and her son, Todd, make creamy chicken cacciatore soup, Parmesan herb drop biscuits and dark chocolate cheesecake for her dad and stepmother.
Ree answers questions from friends and Pawhuska locals. Plus, she shares her chicken fajita salad, pepperoni potato salad and southern Panzanella recipes.
Nancy Fuller and her picnic menu arrive in style at Rhinebeck Air Show. On the menu: Waldorf salad sandwiches, fruit salad with vinaigrette, and sugar cookies.
