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The chefs whip up showstopping dishes to celebrate Independence Day. Jeff Mauro makes a succulent grilled triple decker hot dog sandwich.
Ching-He Huang travels Asia seeking out the most delicious dishes. She watches the local chefs prepare their mouth-watering creations and try them for herself.
For the first time, Tyler Florence pits four food truck pros against five food truck rookies in an epic David vs. Goliath battle to win $50,000.
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.
Four chefs compete in a cheesy showdown. First, the chefs are asked to make an ooey-gooey, cheese-filled dish with big limitations.
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 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.
Jonathan Bennet celebrates 2002's My Big Fat Greek Wedding by challenging the chefs to use moussaka, bacon, Go-GURT, and the Magic Bullet blender.
Scott Conant welcomes four chefs to a doughnut-themed competition. They must make sense of what's in the baskets before creating their deep-fried masterpieces.
Chef Duff trades shots with Haloti Ngata of the Baltimore Ravens. The defensive end drops by to arrange a pre-game cake for his teammates and deliver it to practice.
Charm City Cakes decorators take on two formidable historic figures... a Terra Cotta warrior from China and a replica of Russia's St. Basil's Cathedral.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.
Molly Yeh makes a slew of kid-friendly dishes! She whips up grilled bacon, egg, and cheese in a basket and a cosy chicken noodle hot dish.
Molly Yeh hosts a lunch for the real farm spouses of the wheat harvest. She makes sausage, squash, bean and chard soup and sweet potato mini cakes.
Andrew samples the cuisine of Vienna and enjoys Sachertorte, an Austrian dessert dating back to the 1800s, and other classics such as schnitzel and frankfurter sausage.
Andrew explores the iconic foods of Rome, including deep-fried artichokes, spaghetti alla carbonara and pizza tonda. Each dish has a history that dates back hundreds of years.
Four more aspiring junior chefs with an appetite for long-term success square off. The appetizer basket includes an unexpected snack and fried onions.
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.
Four chefs compete in a cheesy showdown. First, the chefs are asked to make an ooey-gooey, cheese-filled dish with big limitations.
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 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.
Jonathan Bennet celebrates 2002's My Big Fat Greek Wedding by challenging the chefs to use moussaka, bacon, Go-GURT, and the Magic Bullet blender.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.
Molly Yeh makes a slew of kid-friendly dishes! She whips up grilled bacon, egg, and cheese in a basket and a cosy chicken noodle hot dish.
Molly Yeh hosts a lunch for the real farm spouses of the wheat harvest. She makes sausage, squash, bean and chard soup and sweet potato mini cakes.
Andrew samples the cuisine of Vienna and enjoys Sachertorte, an Austrian dessert dating back to the 1800s, and other classics such as schnitzel and frankfurter sausage.
Andrew explores the iconic foods of Rome, including deep-fried artichokes, spaghetti alla carbonara and pizza tonda. Each dish has a history that dates back hundreds of years.
Four more aspiring junior chefs with an appetite for long-term success square off. The appetizer basket includes an unexpected snack and fried onions.
The chefs whip up showstopping dishes to celebrate Independence Day. Jeff Mauro makes a succulent grilled triple decker hot dog sandwich.
For the first time, Tyler Florence pits four food truck pros against five food truck rookies in an epic David vs. Goliath battle to win $50,000.
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.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
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.
