Eric Adjepong invites comfort food connoisseurs Eddie Jackson, Molly Yeh and Damaris Phillips to risk $5,000 of their own money in an intense game of skill and chance.

Four chefs who specialize in noodles compete; a spicy surprise means the noodle appetizers might come with a kick; a special coffee makes an appearance for dessert.

In the first round, the chefs get cracking to procure crab meat to make their appetizers. Then, a strange dip in the second round is a big part of the challenge, while the dessert basket is filled with plenty of fun, including mocktails and fruit balls.

Four chefs are eager to impress as they race to make appetizers with mizuna and a weird pizza, but first round jitters are a real problem; a deep-fried oddity is part of the challenge for the competitors in the second round.

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have learned to a twist on a classic caramel treat.

In this compelling investigation, John Walsh delves into OmegaXL and its natural origins. Discover how this innovative supplement can provide relief from joint pain and improve your quality of life, all grounded in extensive research.

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

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Mary showcases her go-to recipes to lift the spirits; her Ginger Cinnamon Smoothie can help replenish some nutrients after a stomach upset; homemade Cheese Ravioli, with the option to make the dough or use a sneaky store hack.

Mary spices it up with recipes that bring the heat, including maple sriracha salmon and spicy pickled caesar beans.

Ree Drummond is hosting a Tex-Mex brunch in her new home and serving a make-ahead spread with spicy Breakfast Enchiladas, a Churro French Toast Bake with Chocolate Butter, and a marvelous Mango Salad that's so delicious!

Ree Drummond cleans out her kitchen by turning leftovers into amazing dishes. She transforms her pantry and fridge odds and ends into Brown Sugar Buttermilk Waffles, a Cheesy Freezer Chicken Pot Pie, Loaded Egg Salad Sandwiches, and a Bean and Bacon Soup.

Ree Drummond is sharing four protein-packed and super easy dishes; first, Ree makes fish taco salad with delicious, spiced cod, a chile lime yogurt dressing and amazing mango pico de gallo.

Ree Drummond is adding her fresh garden ingredients to recipes, starting with moist chocolate zucchini muffins; Ree also makes easy best ever pesto, a tomato sandwich, a green goddess chopped salad and spicy herb garden butter.

Three GGG winners team up to take on a trio of Flavortown's finest judges to see who comes out on top of Guy's devious games.

Asian cuisine takes over and Guy gives the chefs a list of ingredients for their noodle dishes and makes them use tiny shopping carts to shop for their rice dishes; the final challenge involves a featured special ingredient for a beef dinner.

Host Guy Fieri kicks off the biggest and most intense competition in the culinary world. Top-scoring chefs from last year are back, and a handful of newcomers with the potential to win it all are stepping into the arena for the first time.

Some of the best world cuisine is served in homes; Guy Fieri and his son Hunter invite three home cooks to share the international flavors they grew up on.

Chef Antonia Lofaso gives four of Guy Fieri's superfans the chance to cook their favorite chef's recipes on his home turf, but Guy and Antonia don't go easy on the fans, serving up twisted games like a burger recipe with blanked-out instructions.

Guy Fieri discovers Hunter and Antonia Lofaso holding an all-star competition featuring his least favorite food; the chefs try to get Guy to take bites of egg-heavy dishes for points and entice the judges with meals made from unpopular ingredients.

Fire station cooks commandeer Flavortown Market, and they'll have to stand the heat when Guy Fieri hits them with his alarming games; they smoke the competition with spicy firehouse favorites and captain-worthy meals for a chance to win $20,000.

Guy Fieri challenges four chefs to prepare two complete meals using no more than 10 lbs. of ingredients; after the chefs use half their weighted groceries to make a hearty hot lunch, they grab two items from the clearance rack to make a dinner.

Alex Guarnaschelli makes her return to Flavortown Market by taking on Rocco DiSpirito and Brian Malarkey; Guy Fieri hits them with his new swap wheel.

Guy Fieri invites three chefs to prove they're the "King of the Chill" by outcooking each other in a frozen food fight. They make their best seafood dinner using just frozen items before the winner gets a shot at taking on the GGG judge of their choice.

Host Guy Fieri kicks off the biggest and most intense competition in the culinary world. Top-scoring chefs from last year are back, and a handful of newcomers with the potential to win it all are stepping into the arena for the first time.

Guy Fieri invites three chefs to prove they're the "King of the Chill" by outcooking each other in a frozen food fight. They make their best seafood dinner using just frozen items before the winner gets a shot at taking on the GGG judge of their choice.

Host Guy Fieri kicks off the biggest and most intense competition in the culinary world. Top-scoring chefs from last year are back, and a handful of newcomers with the potential to win it all are stepping into the arena for the first time.

Alex Guarnaschelli makes her return to Flavortown Market by taking on Rocco DiSpirito and Brian Malarkey; Guy Fieri hits them with his new swap wheel.

Two team captains choose one teammate each to visit an Italian butcher shop that goes back generations; judges Alex Guarnaschelli and Gabe Bertaccini challenge the chefs to create a menu using the grill as their only heat source.

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Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.

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Chef Robert Irvine heads to the Jalisco Cafe in San Diego and tackles one of the filthiest kitchens of his career; with endless obstacles and only 48 hours to turn this restaurant around, the challenge might actually be impossible.

Robert Irvine heads to Boulder City, NV, to help struggling pizza restaurant Vinny's Little Italy. Owner Vinny is stuck in his ways, and Robert must drag him into the 21st century in order to save this restaurant from becoming a thing of the past.

Bobby Flay defends his championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tough as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

Team captains Bobby Flay, Sunny Anderson and Michael Voltaggio dig into all-American BBQ with an advantage challenge featuring sports fan favorites; the competitors face a team brawl celebrating their collective American BBQ experience.

Bobby Flay, Sunny Anderson and Michael Voltaggio task the Brawlers with showcasing their ability to win over a crowd with over-the-top BBQ creations; one team attempts to gain a big advantage by taking down judge Carson Kressley in the dunk tank.

Michael Symon gets some help from the winter solstice and the chillingly hilarious entrepreneur Bethenny Frankel as they try to frost Bobby Flay out of the kitchen; things get icy when chefs Kevin Hickey and Andrew Wilson aren't taking a snow day.

Chefs Kathy Fang and Nate Appleman lost once, but they're back to make sure that doesn't happen again. Brooke Williamson and Tiffany Derry cheer them on to victory over Bobby Flay.

Chefs and business partners Scott Calhoun and David Feola must challenge each other before they take Bobby Flay down; Anne Burrell and Michael Symon give Bobby the business.

French chefs Laurent Zirotti and Eric Damidot go head to head in the arena, and Food Network's Geoffrey Zakarian and Damaris Phillips choose the chef who has what it takes to compete against Bobby Flay.

Chefs Claire Robinson and Scott Conant bring in meat masters Max Hosey and Ash Fulk to take down Bobby Flay; the competition heats up when Scott reveals his obsession with the winning contender's signature dish.

The kitchen goes metal when Iron Chef Jose Garces and Worst Cooks in America's Anne Burrell team up to take down their good friend, Bobby Flay; they pick Tagine Queen Aneesa Waheed and hard-hitting chef Ryan Lory to deliver the win.

The star ingredient gives everyone goosebumps, including "Chopped's" Scott Conant and comedic actress Cheri Oteri; Texas chef Nick Walker and Bosnian chef Senada Grbic hope to return the favor to Bobby Flay with a win in the second round.

Alton Brown and Jet Tila know that to beat Bobby Flay, they're going to have to bring in the heavy-hitters; with two James Beard Award-winning chefs, Jonathon Sawyer and Mark Ladner, this one is destined to be an uphill battle for Bobby.

"Chopped" judge Alex Guarnaschelli and the "Cake Boss," Buddy Valastro, don't sugarcoat their desire to take down Bobby Flay; the princess of pastry, Paulette Goto, and sweet sensation Zac Young return for a chance at revenge.

Michael Symon gets help from Sunny Hostin as they attempt to cut Bobby Flay down to size; New York chef Pom Amaritnant battles chef Troy Gagliardo for a chance to dethrone the king.

Acclaimed chef Michael Voltaggio and TV host Jaymee Sire pair up to topple Bobby Flay; they bring in Yehuda Sichel and Remy Pettus, two young and hungry chefs hot on the path to take down the culinary king.

Food Network's Sunny Anderson and Christian Petroni try to snow in Bobby Flay for the season; Minnesota-native chefs Karyn Tomlinson and Erick Harcey do their best to bring the frigid winter into Bobby's kitchen.

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.

Ultra-competitive pals Amanda Freitag and Sunny Anderson team up to tackle Bobby Flay; Tampa chef Michael Buttacavoli and New Jersey's chef Scott McDonald face off on the gridiron.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Scott Conant and actress Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

Scott Conant and Eric Adjepong unite with chefs Dane Blom and Emme Ribeiro Collins to gang up on Bobby Flay.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Culinary legend Wolfgang Puck makes his first-ever appearance at the Beat Bobby Flay arena alongside "Chopped" guru Ted Allen; chefs Emily Hansen and Judy Anderson must impress the dynamic duo to get the chance to fillet the Flay.

Chef Alex Guarnaschelli and fashion designer Randy Fenoli are saying yes to chefs Ana Hernandez and Frank Bonanno's dishes.

"Food Network Star" winner Eddie Jackson brings in Casey Webb ("Man v. Food") to throw all the manpower they can at Bobby; fine dining expert Eric Bolyard and seafood aficionado Sarah Murray battle for a shot at Bobby vs. their signature dish.

Scott Conant and actress Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

Scott Conant and Eric Adjepong unite with chefs Dane Blom and Emme Ribeiro Collins to gang up on Bobby Flay.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Culinary legend Wolfgang Puck makes his first-ever appearance at the Beat Bobby Flay arena alongside "Chopped" guru Ted Allen; chefs Emily Hansen and Judy Anderson must impress the dynamic duo to get the chance to fillet the Flay.

Chef Alex Guarnaschelli and fashion designer Randy Fenoli are saying yes to chefs Ana Hernandez and Frank Bonanno's dishes.

"Food Network Star" winner Eddie Jackson brings in Casey Webb ("Man v. Food") to throw all the manpower they can at Bobby; fine dining expert Eric Bolyard and seafood aficionado Sarah Murray battle for a shot at Bobby vs. their signature dish.

Ultra-competitive pals Amanda Freitag and Sunny Anderson team up to tackle Bobby Flay; Tampa chef Michael Buttacavoli and New Jersey's chef Scott McDonald face off on the gridiron.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Jesse Palmer challenges the bakers to create Kentucky Derby cocktail-flavored eclairs.

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In this compelling investigation, John Walsh delves into OmegaXL and its natural origins. Discover how this innovative supplement can provide relief from joint pain and improve your quality of life, all grounded in extensive research.

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Shark CarpetXpert with StainStriker, 2-in-1 deep carpet and upholstery cleaner with a handheld spot & stain eliminator, combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning & tough stain elimination.

Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses; the young competitors must also whip up haystack cookies and a water trough of dipping sauce for the hungry animals.

Duff Goldman and Kardea Brown challenge the final three bakers to create zoo cakes; the most successful cake maker will earn the title and win $25,000!

Jesse Palmer pays homage to Earth's creatures by asking the bakers to create a plated dessert inspired by an insect; the bakers celebrate Earth Day with Duff Goldman, Kardea Brown and Nancy Fuller by making a geographically inspired baked Alaska.

Jesse Palmer prepares for the Indian festival of Holi by challenging the bakers to make colorful doughnuts; the bakers design elephant cakes that transport the judges to Thailand's Songkran Water Festival.

Jesse Palmer is throwing a spring prom, and he tasks the bakers with making macaron corsages; the bakers blend fashion with baking to create tsunami prom dress cakes in hopes that Duff Goldman, Kardea Brown and Nancy Fuller name them prom royalty.

In Chicago, a saucy spot mashes up Latin and Asian with a unique paella and posole; a comfort food joint in Seattle fires things up with Nashville hot chicken; a place in Kona, Hawaii, mixes island and mainland with guava ribs and tropical pizza.

In Miami, Fla., loaded chimi burrito and lobster lollipops; in Sandy, Utah, Canadian bacon and potato croquettes and white bean and steak pizza; in Salt Lake City, ten ounce meatballs.

In Smyrna, Ga., a doctor-turned-chef fires up amazing Asian from righteous ramen to Korean wings.

In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.

In Fargo, N.D., a funky place is piling barbecue onto mac and heating up wings; a Mexican joint in Parkland, Fla., is pumping out righteous recipes inside a gas station; a scratch-made spot servin' up hearty home cooking in Philadelphia.

Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jamfest; Cuban favorites; meatball subs.

In Cambridge, Mass., a joint fries up Nashville hot chicken and gangster gumbo; a smoking spot in Sparks, Nev., firing up wagyu brisket and wing nachos; in Juneau, Alaska, a fusion house is putting out smoked-brisket pho and honey-bourbon ribs.

In Chico, Calif., a Hawaiian-Asian fusion spot serves up righteous ramen; in Vancouver, British Columbia, a funky joint puts their spin on lamb and pork belly; in Richland, Wash., a bakery-gone-savory fires up duck banh mi and sweet potato lasagna.

Bend, Ore., where a funky spot stuffs their buns with unexpected flavors; a Puerto Rican oasis in Utah cooks real deal mofongo, and a Nashville joint serves coal-fired pizza.

Guy Fieri starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.

Guy Fieri's grabbing seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.

Guy Fieri's starting at a South Bound Brook, N.J., meat market and stacking up their spin on the sloppy joe; in Nashville, Tenn., a taco joint is piling nachos with local flavor; a down-home spot is serving the bomb barbecue pork mac.

Gumbo and a spicy mahi specialty; lamb ragout and an ice cream sandwich; drunken chicken.

In Las Vegas, sushi and traditional udon, and a joint serving righteous pork and putting an Asian spin on classic grilled cheese; in Denver, a meaty all-you-can eat flavorfest.

In Long Beach, Calif., pot roast and scones; in Jackson, Wyo., pies topped with everything from pesto to spicy sausage and marinara; in Monterey, Calif., parmesan pretzels and short rib grilled cheese.

Guy Fieri's digging into crazy twists on chicken and burgers; in Wilmington, Del., there's a bourbon bar that's piling pork onto a patty and doctoring up chicken skins.

Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.

A restaurant-market in Vancouver combines sustainability with killer cooking, including bouillabaisse and salmon fish and chips; a fresh-catch institution in Kauai, Hawaii, puts out prime-time poke; a raw bar in Chico, Calif., cooks up Asian flavors.

In Parkland, Wis., sandwiches stuffed with brisket and pork belly; in Jackson, Wyo., Asian bison bowl and Thai curry soup; in Lancaster, Ore., a monster burger and a unique twist on pizza.

In Charlotte, N.C., low country favorites, like collard greens and shrimp and grits; in Las Vegas, crepe specialties like savory beef and sweet caramel apples; in Culver City, Calif., turkey chili and dynamite dogs on cornbread buns.

In Santa Fe, N.M., blue corn enchiladas with red chile sauce and chile en nogada; in Portland, Ore., won ton soup; in Albuquerque, N.M., beef cheek manicotti and squid ink black pasta with calamari.

In Philadelphia, North African chicken and sour cream pound cake; in Leucadia, Calif., organic tacos from a roadside truck; in Phoenix, mac and cheese muffins and chicken pot pie in glass mugs.

Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.

A restaurant-market in Vancouver combines sustainability with killer cooking, including bouillabaisse and salmon fish and chips; a fresh-catch institution in Kauai, Hawaii, puts out prime-time poke; a raw bar in Chico, Calif., cooks up Asian flavors.

In Parkland, Wis., sandwiches stuffed with brisket and pork belly; in Jackson, Wyo., Asian bison bowl and Thai curry soup; in Lancaster, Ore., a monster burger and a unique twist on pizza.

In Charlotte, N.C., low country favorites, like collard greens and shrimp and grits; in Las Vegas, crepe specialties like savory beef and sweet caramel apples; in Culver City, Calif., turkey chili and dynamite dogs on cornbread buns.

In Santa Fe, N.M., blue corn enchiladas with red chile sauce and chile en nogada; in Portland, Ore., won ton soup; in Albuquerque, N.M., beef cheek manicotti and squid ink black pasta with calamari.

In Philadelphia, North African chicken and sour cream pound cake; in Leucadia, Calif., organic tacos from a roadside truck; in Phoenix, mac and cheese muffins and chicken pot pie in glass mugs.

In Long Beach, Calif., pot roast and scones; in Jackson, Wyo., pies topped with everything from pesto to spicy sausage and marinara; in Monterey, Calif., parmesan pretzels and short rib grilled cheese.

Guy Fieri's digging into crazy twists on chicken and burgers; in Wilmington, Del., there's a bourbon bar that's piling pork onto a patty and doctoring up chicken skins.

Noah Cappe, Aarti Sequeira and Joe Sasto sets out to check out the best restaurants in Placerville, California; with options like barbecue, Roman food, oysters and gold miner fare, the struggle is real as they narrow down their top picks.

Shark CarpetXpert with StainStriker, 2-in-1 deep carpet and upholstery cleaner with a handheld spot & stain eliminator, combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning & tough stain elimination.

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Aunt TC is home sick from work and Dr. Kardea Brown is in the office; she cooks up roasted chicken and dumplings, seasoned saltine crackers, tuna melts on pumpernickel rye, and citrus, ginger and honey ice pops to get her feeling better quickly.

Kardea Brown prepares two chicken dinners with sides; she serves tuscan chicken soup, southern-style chicken cordon bleu, spinach and candied walnut salad and fried brussels sprouts with tomato gastrique.

The Kitchen is sharing essential rules for culinary success, including how to cook pork, seafood and a classic omelet. Plus, special guests Bryon Gomez and Nini Nguyen from Food Network's Hot List 2025 stop by to share their own cooking rules.

Trisha Yearwood invites fellow country singer Ashley McBryde over for a day of grilling, music and good company; charred tomato and scallion salad; grilled potato bites; Porterhouse with horseradish sauce; raspberry chocolate rice cereal treats.

Trisha and friends celebrate Kentucky Derby season in fashion with stylish hats and hors d'oeuvres.

Ree Drummond looks back on recipes championing shortcut ingredients from years gone by; frozen bread dough and jarred sauces star in a broccoli and cheese stromboli.

Ree prepares a selection of easy game-day eats, starting with a simple but game-changing chocolate devil cake. Then, Ree scores big with smash tacos, speedy sticky chicken legs and jalapeño cheddar corn dogs.

The Kitchen is serving dishes that are a little controversial! Jeff Mauro makes a Hot Dog Grilled Cheese Sandwich, and Katie Lee Biegel takes on a hot-topic food in two ways with Strawberry Cottage Cheese Ice Cream and a Turkey Club Cottage Cheese Wrap.

Guy Fieri asks his chef friends to prepare a Parisian brunch menu; Marc Murphy roasts beets with a quintessential French ingredient, snails; Alex Guarnaschelli makes a buttery, bacon-filled quiche lorraine and an upside-down apple tarte tatin.

Guy Fieri and his chef friends make their lazy-day favorites; Eric Greenspan cooks chicken schnitzel, Antonia Lofaso makes seafood Fra Diavolo, Marc Murphy bakes his four-cheese spaghetti, and Crista Luedtke shares her classic boon brussels sprouts.

The Fieris bring chef Antonia Lofaso on their culinary road trip from South Dakota to Wyoming, and start their journey with an indigenous feast, ramen, a dude ranch hoedown and a barbecue lunch for the troops.

The Fieris continue their trek through the American West with burgers at a polo match, a Father's Day steak dinner, an archery contest and a trip to a freeze-dried food factory that turns into a cooking battle.

Guy Fieri and his family sample Wyoming-style pizza and made-to-order chuckwagon steaks; a visit to the Buffalo Bill Center of the West; a trip to a sausage factory becomes a campground showdown.

A camp breakfast becomes a cooking battle to see who makes the best sweet and savory dishes; a campground carnival features Lebanese and Mediterranean food.

Guy Fieri is loading up on all kinds of Latin on this trip; in Logan, Utah, a Salvadoran spot puttin' out pupusas and a cabeza creation.

Guy Fieri tries culinary traditions different cultures; a Mexican joint serves authentic tortillas and tacos in Houston; a spot makes Puerto Rican specialties in Orlando, Fla.; a Jewish deli-on-wheels prepares pastrami and lox.

In Long Beach, Calif., pork belly is paired with octopus; in Monterey, Calif., apple pancakes and a three-pork porchetta; in Wilson, Wyo., banana bread French toast and beef stroganoff.

Guy Fieri's going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised chashu pork buns in Chicago.

In Hawaii, a poke place knocks it out of the park with their island specialties; a crazy Italian spot in San Carlos, Calif., puts tasty twists on their homemade pasta; a Latin joint in Miami serves up killer Colombian specialties.

In Vancouver, a pie shop bakes up both sweet and savory sensations; in Chico, Calif., a morning hot spot pumps up French toast; a made-from-scratch spot in Richland, Wash., makes gangster gravlax and a burger topped with a twist.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a Nashville joint that's adding green chile crunch to their signature wrap; in Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties.

Guy Fieri's diving into scratch-made specialties; in Houston, there's a real-deal Italian pasta, plus a funky joint is putting out pizza topped with a surprising combo; a scenic spot in Hawaii is cooking up a comforting chicken pot pie.

Guy Fieri's loading up on tots, turkey and tons in between; in Tennessee, a Memphis BBQ joint is plating over-the-top turkey legs; in New York, a Polish spot is dishing out blueberry pierogies; an Irish pub is serving top-notch tots.

An Italian spot with an Alaskan twist pairing pappardelle with king crab in Juneau, Alaska; a classic deli cooking modern tastes like duck pierogies in Richmond, Va.; a sausage sandwich with banana in Ottawa, Canada.

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a Nashville joint that's adding green chile crunch to their signature wrap; in Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties.

Guy Fieri's diving into scratch-made specialties; in Houston, there's a real-deal Italian pasta, plus a funky joint is putting out pizza topped with a surprising combo; a scenic spot in Hawaii is cooking up a comforting chicken pot pie.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

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Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

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In this compelling investigation, John Walsh delves into OmegaXL and its natural origins. Discover how this innovative supplement can provide relief from joint pain and improve your quality of life, all grounded in extensive research.

Ina Garten invites journalist Frank Bruni to the barn, where he shares his life story and a boulevardier cocktail to be served alongside Ina's parmesan thyme crackers; Ina treats Frank to a gruyere and herb omelet lesson.

Actress Emily Mortimer joins Ina Garten for a day of cooking and conversation; Ina makes Emily a ravioli en brodo while they discuss career challenges, and the two swap lessons in English Yorkshire pudding and American brunch boards.

Molly Yeh hosts a moms' night in with her friends; she cooks up grilled salmon with charred veggie lemon orzo, a salami nicoise salad, elderflower slushes and peach shortcakes.

Molly Yeh hosts a lawn game day filled with Hot Honey Buffalo Cauliflower, crispy Filet-ope-Fish sandwiches and a refreshing Watermelon Feta Tomato Salad.

Ree Drummond shines a spotlight on her husband, Ladd, as she makes ultimate breakfast bakes, Ladd's prime rib with jus, with enough leftovers for prime rib sandwiches or an easy prime rib salad, and a double chocolate shake.

Ree Drummond gets grilling with herby grilled shrimp and scallop skewers along with savory grilled steak skewers; she prepares charred broccoli and cauliflower salad, grilled Yukon gold potatoes and coconut cream icebox pie with grilled pineapple.

Ree Drummond uses gemelli in truffle mac and cheese and takes lasagna to the next level with pasta rosettes; she tops linguine with cauliflower bolognese and turns wonton wrappers into shortcut cheese ravioli.

Ree Drummond shares her ideas for a romantic meal for that special someone; she teams crispy herb-crusted chicken cutlets with cheesy mushroom and black pepper pasta.

Beans are a tasty, cost effective ingredient that pack a nutrition punch in recipes like Mary's Black Bean Brownies; Beans can help make a hearty classic vegan-style such as Linguini with White Bean Cream Sauce.

Mary showcases her go-to recipes to lift the spirits; her Ginger Cinnamon Smoothie can help replenish some nutrients after a stomach upset; homemade Cheese Ravioli, with the option to make the dough or use a sneaky store hack.

Molly creates a springtime feast to celebrate planting season on the farm; the meal includes her juicy one-skillet chicken with spring vegetables, crispy dill flakey bread, a nutty walnut romesco sauce for dunking and glazed lavender sugar cookies.

Molly Yeh's sister is visiting, so Molly's taking her snowshoeing, they snack on pistachio white chocolates and beef and rutabaga hand pies with jalapeno ketchup; they have some cheesy fun with a gruyere fondue dinner party.

"The Kitchen" hosts celebrate a Southern culinary tradition of serving meat and three sides; recipes include Classic Sweet Tea Oven Fried Chicken, Squash Casserole and Skillet Cornbread with Pepper Relish Honey Butter.

Returning chefs call out their market rivals for a $10,000 showdown to settle the score; a Seoul food chef challenges the opponent who beat her by one point, and a five-time GGG winner calls out the judge who defeated her in a cheesy battle.

Guy Fieri invites four champion DDD chefs to prove who's the best; after a pair of one-on-one sudden death matches to make elevated comfort food, the final two chefs face the Food Pyramid's random restrictions to make the best high-end dinner.

Guy Fieri challenges chefs from "Diners, Drive-Ins, and Dives" to make their bestselling brunch using only ingredients they can fit in a small shopping bag; they must serve an updated diner dinner featuring some retro diner ingredients.

Guy Fieri invites four chefs from diners, drive-ins, and dives to prove their budgeting skills while making their restaurant's best selling dish; the remaining three competitors make their personal seafood favorites while working with a $25 budget.

Host Guy Fieri kicks off the biggest and most intense competition in the culinary world. Top-scoring chefs from last year are back, and a handful of newcomers with the potential to win it all are stepping into the arena for the first time.

Guy Fieri continues the first-round battles with four more sudden death matchups as Iron Chef Stephanie Izard faces off against rising star Michael Reed; in the final battle of the night, two-time finalist Britt Rescigno goes up against Chris Oh.

Chefs Kelsey Barnard Clark, Carlos Anthony and Crista Luedtke set their friendships aside for a culinary competition.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin Boots Johnson in a mighty battle to defeat Bobby Flay.

English chef Ian Winslade and Southern chef Geoff Rhyne must get through the challenges of the star ingredient before they can have a proper smackdown against Bobby Flay.

Guy Fieri continues the first-round battles with four more sudden death matchups as Iron Chef Stephanie Izard faces off against rising star Michael Reed; in the final battle of the night, two-time finalist Britt Rescigno goes up against Chris Oh.

Chefs Kelsey Barnard Clark, Carlos Anthony and Crista Luedtke set their friendships aside for a culinary competition.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin Boots Johnson in a mighty battle to defeat Bobby Flay.

English chef Ian Winslade and Southern chef Geoff Rhyne must get through the challenges of the star ingredient before they can have a proper smackdown against Bobby Flay.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

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Shark CarpetXpert with StainStriker, 2-in-1 deep carpet and upholstery cleaner with a handheld spot & stain eliminator, combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning & tough stain elimination.

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It's wheat harvest time, and it is time to make a tasty wheat truck lunch for two. Crispy fried chicken Banh Mi sandwiches, a side of salt and vinegar potato salad, a savory miso broccoli grain salad, and a tart pickled plum crumble.

Molly Yeh throws a fancy dinner with the best moms she knows; it's a meal to impress with her tender Beef Wellington served with a cheesy sausage and wild rice hotdish; for dessert, a lovely lavender panna cotta with salty pretzel shortbread.

Molly Yeh hosts a sing-along on the farm and serves comforting hamburger mac and cheese, adorable chocolate and strawberry cupcakes for lunch; she prepares crispy rice bibimbap with a side of corn cheese for dinner.

Molly Yeh prepares for Valentine's Day dinner by cooking juicy roasted sumac chicken smothered in zhug sauce, matbucha on a bed of whipped feta, veggie fried rice with middle eastern spices, and chocolate cardamom cake donuts for dessert.

Katie Lee Biegel shares a recipe for a tuna noodle casserole; Geoffrey Zakarian pairs a strawberry saketini with coconut tempura shrimp; Jeff Mauro makes a reuben sandwich.

Everyone's digging into Sunny Anderson's Smoked Gouda Skillet Mac and Cheese, Jeff Mauro's Ultimate Sausage Board, Geoffrey Zakarian's Blistered Shishito Peppers and Katie Lee Biegel's Loaded Fried Deviled Eggs.

The Kitchen is serving dishes that are a little controversial! Jeff Mauro makes a Hot Dog Grilled Cheese Sandwich, and Katie Lee Biegel takes on a hot-topic food in two ways with Strawberry Cottage Cheese Ice Cream and a Turkey Club Cottage Cheese Wrap.

Surrounded by spring music, Jesse Palmer asks the bakers to make music festival cupcake crowns featuring succulents; the bakers get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets with NOLA snowball flavors.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking Champion.

Alex Guarnaschelli and chef Michael Voltaggio love nothing more than seeing Bobby Flay lose; they're cheering on fine dining expert Jennifer Dewasha and seafood aficionado Devin Bozkaya, who are ready to battle.

Damaris Phillips and actor JB Smoove are ready to get in Bobby Flay's face; they get help from chefs Christian Gill and Cecelia Valencia, who want to sandwich Bobby out of the kitchen.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win.

Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates are on point.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Jesse Palmer asks the 13 bakers to craft a flower-themed dessert that reflects their unique personalities; inspired by the magic of bees making honey, the bakers make honey pies for judges Duff Goldman, Kardea Brown and Nancy Fuller.

The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.

Four chefs are eager to impress as they race to make appetizers with mizuna and a weird pizza, but first round jitters are a real problem; a deep-fried oddity is part of the challenge for the competitors in the second round.

Jesse Palmer asks the 13 bakers to craft a flower-themed dessert that reflects their unique personalities; inspired by the magic of bees making honey, the bakers make honey pies for judges Duff Goldman, Kardea Brown and Nancy Fuller.

The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.

Four chefs are eager to impress as they race to make appetizers with mizuna and a weird pizza, but first round jitters are a real problem; a deep-fried oddity is part of the challenge for the competitors in the second round.

Alex Guarnaschelli tasks judges with selecting shoppers and ingredients for a seafood dish to reach the finale. Competitors focus on meat before the top two present Maneet Chauhan and Beau MacMillan with a fruity dish.

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Trusted brand Jacuzzi and renowned interior designer, Christina Hall, share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe and stylish space in 1 day! Call now for a FREE quote & installation!

Guy Fieri and his chef friends make it Mediterranean; Traci Des Jardins knocks out a ricotta gnocchi, Michael Voltaggio twists up SpanaKALEpita, Antonia Lofaso picks pork souvlaki, and Marc Murphy plates up pan-fried sardines.

Guy Fieri invites his friends to put a spin on some American classics; Eric Greenspan lays out lobster rolls, Maneet Chauhan serves a Southern-belle mint julep, Christian Petroni makes teriyaki meatloaf; Justin Warner fires up fajita chimichangas.

Joanna reveals her homestyle favorites.

Joanna's sister, Mikey, swings by for a lunch featuring classic staples like pimento cheese, tomato basil soup, brick paninis and oatmeal cream pie cookies.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Eric Adjepong invites comfort food connoisseurs Eddie Jackson, Molly Yeh and Damaris Phillips to risk $5,000 of their own money in an intense game of skill and chance.

Eric Adjepong invites top-tier chefs Stephanie Izard, Jonathon Sawyer and Karen Akunowicz to slug it out in a high-paced culinary poker showdown and face some of the most diabolical wildcards to win bragging rights and cold, hard cash.

Four chefs are eager to impress as they race to make appetizers with mizuna and a weird pizza, but first round jitters are a real problem; a deep-fried oddity is part of the challenge for the competitors in the second round.

Four chefs set out to make perfect pies, and one chef scrambles in the appetizer round when a competitor declines to share a coveted pantry ingredient; an abundance of protein in the entree basket means meat-lovers pies are in order.

In the appetizer round, the competitors ramp up the creativity with a peanut butter product to try to give the judges plates they won't forget; in the entrée round, all three chefs run for the grill pans after seeing the protein in the basket.

When four competitors feast their eyes on the thinly sliced ribeye in the basket, they each take their appetizers in very different directions; in the entrée round, the chefs must incorporate a movie snack and a piece of poultry into their dishes.

When the chefs get fried potatoes topped with Korean chile powder in the appetizer basket, the judges could be in for some fusion confusion or satisfying first plates; the competitors find a versatile, lean cut of meat in the entrée basket.

Four chefs work with Mediterranean classics to honor their Greek culinary heritage; they feast their eyes on a special cookie which appears to be staring back, get a leg up with their lamb entrées and are inspired by nostalgic favorites for dessert.

The chefs rush to come up with smart ways to utilize the alligator in the first basket, but they soon learn their gator plans might be difficult to execute; in the dessert round, an ice cream machine fiasco spells trouble for one of the competitors.

Mei Lin, Tiffany Derry and Brian Malarkey to put $15,000 of their own money on the line.

Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.

The competitors create appetizers that include a central Asian bread and a sweet and sour treat, make a packaged product sing with sole in the entrée round and take on a dessert round featuring an Indian snack and a plethora of pastries.

Mei Lin, Tiffany Derry and Brian Malarkey to put $15,000 of their own money on the line.

Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.

The competitors create appetizers that include a central Asian bread and a sweet and sour treat, make a packaged product sing with sole in the entrée round and take on a dessert round featuring an Indian snack and a plethora of pastries.

The chefs rush to come up with smart ways to utilize the alligator in the first basket, but they soon learn their gator plans might be difficult to execute; in the dessert round, an ice cream machine fiasco spells trouble for one of the competitors.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons; the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

In this compelling investigation, John Walsh delves into OmegaXL and its natural origins. Discover how this innovative supplement can provide relief from joint pain and improve your quality of life, all grounded in extensive research.

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Beans are a tasty, cost effective ingredient that pack a nutrition punch in recipes like Mary's Black Bean Brownies; Beans can help make a hearty classic vegan-style such as Linguini with White Bean Cream Sauce.

Mary Berg serves up a zesty chicken gnocchi and mushroom skillet, peppery chicken paprikash and her new sheet pan staple: roasted chicken with balsamic onions and crumbled feta.

Ree Drummond shares an epic spread for a holiday cocktail party. She makes Whipped Feta and Balsamic Grapes, cheesy Mini Sausage Rolls, Bacon Wrapped Scallops and family-favorite Sweet Pepper Poppers. Plus, Cranberry Vodka Sangria is perfect for a toast.

Ree Drummond uses unexpected ingredients in delicious ways, like adding ale to her loaded beer cheese soup; pork stars in a pork belly crouton salad; maple syrup upgrades maple brown butter ravioli, and potato chips elevate cowboy chocolate bark.

Ree Drummond is cooking a collection of budget friendly dinners, starting with a fancy yet frugal chicken stroganoff with buttery parsley noodles that's perfect for dinner parties.

Ree takes a trip down memory lane by sharing chocolate recipes that are special to her. She makes chocolate cake with 7-minute frosting, chocolate rice pudding, Ree's chocolate cereal treats, and the best mini chocolate chip cookies.

Guy Fieri yearns to know which culinary form is better, tried-and-true classical techniques or molecular gastronomy; he invites two old-school and two new-school chefs to test their skills against each other.

Chefs must shop with tiny bags and make signature seafood dishes; a blind choice determines which canned ingredient they must feature in their comfort dishes; a roll of the dice determines the parameters for the chefs' spicy chicken dinners.

Guy Fieri continues the first-round battles with four more sudden death matchups as Iron Chef Stephanie Izard faces off against rising star Michael Reed; in the final battle of the night, two-time finalist Britt Rescigno goes up against Chris Oh.

Two budget-brawlers settle the score in a round that has them shopping for ingredients under $5 for their family dinners; a couple of food scientists face off in a game that forces them to shop for their dishes in either the odd or even aisles.

Four competition-winning chefs battle it out for the title of Flavortown Food Network Champ and a $15,000 prize; they compete in a pair of sudden-death matches and make a seafood dinner using the food pyramid.

Guy Fieri invites three all-star chef moms and three all-star chef dads to a team relay showdown; the teammates work on their dish one at a time in shifts.

Guy Fieri hosts a team competition between three previous winners and three judges; working one at a time, only the first chef is told that they're making a seafood platter, while the remaining chefs will have to guess what they're preparing.

Guy Fieri invites chef Christian Petroni to help officiate a throwdown between three pizza-making pros; after a special delivery of pizza ingredients, Guy and Christian put in an order for the competitors' signature pizzas.

Four pro pizza makers rise to the occasion in three pizza-themed Grocery Games that dictate who gets to take home all the dough.

Three favorite chefs join forces with their spouses in a non-stop, three-course competition where Guy Fieri tests their cooking chops and communication skills. The couples have just one hour to make an amazing date night dinner with an on-the-fly dessert.

Guy Fieri continues the first-round battles with four more sudden death matchups as Iron Chef Stephanie Izard faces off against rising star Michael Reed; in the final battle of the night, two-time finalist Britt Rescigno goes up against Chris Oh.

Three favorite chefs join forces with their spouses in a non-stop, three-course competition where Guy Fieri tests their cooking chops and communication skills. The couples have just one hour to make an amazing date night dinner with an on-the-fly dessert.

Guy Fieri continues the first-round battles with four more sudden death matchups as Iron Chef Stephanie Izard faces off against rising star Michael Reed; in the final battle of the night, two-time finalist Britt Rescigno goes up against Chris Oh.

Four pro pizza makers rise to the occasion in three pizza-themed Grocery Games that dictate who gets to take home all the dough.

Judges Alex Guarnaschelli and Gabe Bertaccini inform the seven chefs they will be hosting the first "Ciao House" pizza festival, where they must make enough pies to feed 50 hungry guests and a pizzaiolo.

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Crepe Erase Ultra visibly transforms your skin with 9 super hydrators! Tune in to see how Jane Seymour and Kate Walsh keep their skin so smooth. Treat and repair the look of crepey skin.Shop at CrepeErase.com.

John Crestani's tips on legitimate work-from-home business opportunities as well as scams to avoid.

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Eddie Jackson challenges amateur home cooks to go head-to-head in a one-round cookoff against celebrity chefs; to even the odds, the home cook only needs one vote from a panel of random tasters to walk away with the $5,000 prize.

Eddie Jackson gives software consultant Tommy Ranucci the chance to face off against his childhood hero, chef Andrew Zimmern; after they duke it out with wild grains, a panel of New York City judges decides if Tommy goes home with the $5,000 prize.

It's sink or swim when Eddie Jackson challenges home cook Lydia Wexler to take on chef Michael Voltaggio in a salmon showdown; a panel of New York City judges will determine if Lydia can outchef Michael and walk away with $5,000.

Eddie Jackson challenges amateur home cooks to go head-to-head in a one-round cookoff against celebrity chefs; to even the odds, the home cook only needs one vote from a panel of random tasters to walk away with the $5,000 prize.

Proud Texan and Triple Threat Titan Tiffany Derry joins Bobby Flay, Sunny Anderson and fellow Titan Michael Voltaggio to challenge the remaining Brawlers to two Triple Threat-inspired tasks, where they'll see if the contenders have what it takes.

Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists; if the Brawlers impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.

Bobby Flay defends his BBQ Brawl championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tougher than ever as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

Chefs Cliff Crooks and Jet Tila join forces to hassle Bobby Flay into a loss; chefs Kimberly Gamble and Tom Berry get in on the fun and try to topple the king.

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

BBQ Brawlers Megan Day and David Sandusky are back to seek vengeance against Bobby Flay, who did not pick them for his team on Brawl; BBQ Brawl judges Brooke Williamson and Carson Kressley are there to help them get sweet revenge.

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin Boots Johnson in a mighty battle to defeat Bobby Flay.

Chefs Saif Rahman and Carolina Gomez must walk the walk and talk the shiitake to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.

Hip-hop icon Lil Jon and Anne Burrell get Bobby Flay's kitchen turned up with lights, beats and bottle service; chefs Eva Pesantez and Robert Butts have Bobby on the VIP list.

Actress Sophia Bush and chef Carla Hall decide which Windy City chef, Aaron Cuschieri or Jill Barron, has what it takes to blow Bobby Flay out of the arena.

Alton Brown and Amanda Freitag ensure there's no funny business when Napa Valley's Gregory Wiener and comedian Daphne Brogdon compete to boo Bobby Flay out of his kitchen.

Christian Petroni teams up with chef Carla Hall to bring two dynamic chefs who have mastered the food of his motherland, Italy; chef Daniele Uditi and chef Chris Thompson are both ready to hear the judges say that's amore.

Alex Guarnaschelli and Ree Drummond recruit two gentlemen, Jamarius Banks and Vince Giancarlo.

Scott Conant teams up with actress Sasha Pieterse to get the truth and a loss out of Bobby Flay; they get a little help from talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti.

Fine-dining master Chef Geoff Lazlo faces off against Cincinnati legend Chef Daniel Wright, and both want to see Bobby Flay go up in smoke; Chef Josh Capon is joined by actress Teri Hatcher to make sure the chefs have the firepower to win.

Ted Allen and Chef Hall dig deep into Bobby's past for all-star chefs who know him and his food backward and forward; Southern chefs Wesley True and Justin Hunt want to take care of some unfinished business.

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and Ana Navarro from "The View" uplift the audience.

Maneet Chauhan and Jaymee Sire celebrate Bobby Flay's demise and invite chefs Victoria Elizondo and Tajahi Cooke to join their party!

Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.

Worlds collide when Irish firecracker chef Maeve Rochford squares off against Indian cuisine enthusiast chef Navjot Arora; two of Food Network's finest, Alex Guarnaschelli and Damaris Phillips, decide who will confront Bobby Flay.

Ego Nwodim tag-teams with Bobby Flay's pal, chef Michael Symon; chefs Brandon Baltzley and Bill Crites must think on the fly if they want to walk out with a win.

The queen of food, Martha Stewart, graces the kitchen along with her pal, Chef Richard Blais; they hold court with talented chefs Katherine Fuchs and Michael Merida to make Bobby Flay look like the court jester.

Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.

Worlds collide when Irish firecracker chef Maeve Rochford squares off against Indian cuisine enthusiast chef Navjot Arora; two of Food Network's finest, Alex Guarnaschelli and Damaris Phillips, decide who will confront Bobby Flay.

Ego Nwodim tag-teams with Bobby Flay's pal, chef Michael Symon; chefs Brandon Baltzley and Bill Crites must think on the fly if they want to walk out with a win.

The queen of food, Martha Stewart, graces the kitchen along with her pal, Chef Richard Blais; they hold court with talented chefs Katherine Fuchs and Michael Merida to make Bobby Flay look like the court jester.

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and Ana Navarro from "The View" uplift the audience.

Maneet Chauhan and Jaymee Sire celebrate Bobby Flay's demise and invite chefs Victoria Elizondo and Tajahi Cooke to join their party!

Surrounded by spring music, Jesse Palmer asks the bakers to make music festival cupcake crowns featuring succulents; the bakers get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets with NOLA snowball flavors.

Trusted brand Jacuzzi and renowned interior designer, Christina Hall, share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe and stylish space in 1 day! Call now for a FREE quote & installation!

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In this compelling investigation, John Walsh delves into OmegaXL and its natural origins. Discover how this innovative supplement can provide relief from joint pain and improve your quality of life, all grounded in extensive research.

When April showers come, it's time to head indoors for Jesse Palmer's spring tea party, where the bakers make petit fours; the competitors join judges Duff Goldman, Kardea Brown and Nancy Fuller around the maypole with May Day shortcake wreaths.

Jesse Palmer challenges the bakers to create Kentucky Derby cocktail-flavored eclairs.

Surrounded by spring music, Jesse Palmer asks the bakers to make music festival cupcake crowns featuring succulents; the bakers get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets with NOLA snowball flavors.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

In Los Angeles, the Fat Jerry sammie; in Monterey, Calif., abalone sliders; in Aiea, Hawaii, oxtail soups and grilled turkey sandwich.

Guy heads to Cincinnati to three righteous restaurants; a funky pub with creative hot dogs and sammies; a Belgian spot featuring waffles and beer cheese pretzels; a Southwestern spot serves up short rib street tacos and a chicken torta.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

In Des Moines, Iowa, a nearly century-old chili recipe; in Leeds Point, N.J., a scenic seaside joint serving up fresh catch since the 1930s; in Brigantine, N.J., a butcher shop cranking out righteous homemade sausage and real deal jerky.

In Toronto, Canada, pork belly, a mac and cheese burger and a Christmas burger; in Nags Head, N.C., Jamaican jerk chicken and Caribbean pork chops.

In San Diego, an all-day breakfast spot serving creme brulee French toast; in Portland, corned beef hash and chipped beef; In San Francisco, lamb merquez dog.

Guy Fieri's filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago. Then, a Missoula, MT, spot is getting creative with a banh mi burger, and a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

In Baltimore, wicked wings and a killer steak wrap; in Eugene, Ore., a soul food joint smoking barbecue bird and their signature burger; in Des Moines, Iowa, fried chicken and decadent red velvet waffles.

In Santa Fe, N.M., mahi mahi and Caribbean goat stew; in Albuquerque, N.M., turkey avocado with green apple chile chutney and a Duke City Reuben.

In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.

This trip, Guy Fieri travels the country diving into some meaty masterpieces starting at a spot in Longmont, Colorado, that serves craft beer and primo pub grub like their piled-high poutine burger.

Guy Fieri travels to Barcelona, Spain; top-notch tapas; traditional Catalan meatballs; veal-head stew; paella with seafood, rabbit and squid ink rice.

On this trip, Guy Fieri grabs a fistful of righteous hand-held toppings starting with a kolach cafe in Salt Lake City cooking up their Czech specialties with some sweetness and comfort.

A pimento cheeseburger and homemade brats at a farm-to-table spot in Little Rock, Ark.; kimchi fried rice and prime-time pork ramen at an Asian joint in Napa, Calif.; bomb barbecue at a smoking stop in San Antonio.

Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

In Louisville, Ky., a real-deal Irish pub serves cottage pie and a lamb-cabbage specialty; in Charlotte, N.C., a spot prepares flavorful Asian-barbecue fusion; a Charlotte burger joint with sweet potato, brie and house-made pimento cheese toppings.