Risk and reward collide as the five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore. Strategy becomes as critical as culinary skill, but only the strongest dishes will earn a spot in the finale.

Host Terry Crews challenges 31 of the remaining 32 home cooks with a game day grub competition and a cook's choice battle; judges Alex Guarnaschelli and Nick DiGiovanni send 14 cooks home in defeat.

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Chefs Jeff Mauro and Tiffany Derry wrangle the recruits into action to rustle up some Tex-Mex tacos; then, it's time for a high-stakes main dish challenge, cowboy rib-eye steaks with potato and vegetable sides.

The recruits are tasked with creating an after-party event that's high on flavor and flair; then, chefs Jeff Mauro and Tiffany Derry challenge their teams to craft brunch burgers with fries and a Bloody Mary.

Veggie-packed pasta primavera; bacon cheeseburgers; french fries.

Cheesy smashed burgers with beer-battered onion strings and a kicked-up fry sauce; dark chocolate brownies with fresh strawberry sauce and hot fudge sauce are used to make a six-foot sundae.

Sausage and pepper burgers; Cobb chicken salad; Chipotle mozzarella pasta salad; key lime pie cheesecake bars.

Ree Drummond shares a foolproof plan for an impromptu Tex-Mex dinner party; the menu includes Chili-Orange Steak Street Tacos, Corn and Black Bean Salad and Strawberry Tres Leches Cake.

Sweet and spicy grilled chicken and cucumber salad; seared scallops with a caper honey sauce; jazzing up grilled chicken with lemon pepper sauce and cherry pepper honey mustard; pitmasters Jason and Megan Day make a barbecue-inspired potato salad.

Geoffrey Zakarian starts by sharing his mushroom turkey burger; Katie Lee makes a meatless grilled Halloumi sandwich with watermelon relish; Sunny Anderson with her meatloaf burgers; hot dogs with mustard and relish; smashed burger.

Mayor Guy Fieri is calling it Crunch Day in Flavortown; the returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges Troy Johnson and Viet Pham with mind-blowingly crunchy bites worthy of scoring up to $20,000.

The competition's first $20,000 prize winner is back to take on Michelle Wallace and Adam Greenberg in Guy Fieri's over-the-top challenge; judges Jet Tila and Jonathon Sawyer are on hand to taste the most bodacious dishes in Flavortown history.

Say cheese! The reigning champion defends their title against chefs Jamie Tran and Isaac Toups as they prove to judges Jet Tila and Antonia Lofaso that they can handle the cheesy curveballs and dairy-driven twists of Guy Fieri's Flavortown restaurants.

Guy Fieri challenges the competitors to leave the plates behind and serve everything in a bowl; the returning champion takes on chefs Martel Stone and Evelyn Garcia to win over judges Antonia Lofaso and Aaron May in Flavortown's fiercest competition yet.

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.

Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the map.

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Eddie Jackson and Poppy Harlow break the news to Bobby Flay that he is going to lose; Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.

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.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

The grills and smokers are gone, and the Brawlers must go back to basics with raw wood, stone, and salt blocks. Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the competitors in their toughest team brawl yet.

It's America's 250th birthday and, for the first time, the Brawlers compete as individuals to win over a hungry crowd.

Food Network chefs like Duff Goldman, Yolanda Gampp, and Amanda Freitag bring pastry firepower and zero apologies for their sugar-fueled passion as they count down their top 10 sweets in America.

Sunny Anderson and ESPN's Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through a set of drills.

Carla Hall and Sean Evans team up with chefs Chris Binotto and Darian Hernandez to challenge Bobby Flay to a food battle.

It's America's 250th birthday and, for the first time, the Brawlers compete as individuals to win over a hungry crowd.

Food Network chefs like Duff Goldman, Yolanda Gampp, and Amanda Freitag bring pastry firepower and zero apologies for their sugar-fueled passion as they count down their top 10 sweets in America.

Sunny Anderson and ESPN's Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through a set of drills.

Carla Hall and Sean Evans team up with chefs Chris Binotto and Darian Hernandez to challenge Bobby Flay to a food battle.

The grills and smokers are gone, and the Brawlers must go back to basics with raw wood, stone, and salt blocks. Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the competitors in their toughest team brawl yet.

The Super Ramen Dog combines two delicious foods Noah didn't know belonged together; the Elephant Ear Taco is a new take on a fairground favorite; and the Peanut Pop Shake has Noah all shook up.

Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey French onion soup'r stick; the Wisconsin hot chicken bomb; the deep-fried old-fashioned dessert; the Indy burger, a new take on the funnel cake.

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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.

The grills and smokers are gone, and the Brawlers must go back to basics with raw wood, stone, and salt blocks. Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the competitors in their toughest team brawl yet.

It's America's 250th birthday and, for the first time, the Brawlers compete as individuals to win over a hungry crowd.

The competition heats up when romance is on the menu; Alex Guarnaschelli inspires the chefs to make a great impression with a fancy dish on their first date, pinch their pennies for a cheap date and seal the deal with dessert.

Four chefs whip up breakfast worth going back to bed for; the remaining competitors attempt to bag their lunch and the competition before the judges reveal the true dinner winner.

Alex asks four chefs to create plates that go great with a cup of Joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.

Alex Guarnaschelli welcomes four fierce chefs to forage the parking lot to create flatbreads; hitting the fryers to make something golden brown and delicious and the final two chefs get hot and saucy in the last round.

In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock; then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.

Renowned chefs from across America compete in a five-part tournament extravaganza; in this preliminary battle, four culinary greats from the West face off, starting with an appetizer basket that includes a prized fish and a popular pepper.

Four Northern chefs battle to see who will represent their region in the $50,000 finale; they start off with a strange paste in the appetizer round; a certain style of pizza and a signature spud are right up this group's alley in the entrée basket.

Four Southern chefs find some hearty comfort foods to inspire them to lean into their culinary roots.

Elite chefs from America's Eastern region battle to see who will face champions from the West, North and South in the finale; in the appetizer basket, a signature dish from the Keystone State must be combined with a Big Apple cocktail.

Returning winners from all corners of the U.S.: North, South, East and West, are back to see who can conquer all and win $50,000; in the appetizer round, not everyone is thrilled to see the cut of lamb that they must incorporate into their dishes.

Risk and reward collide as the five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore. Strategy becomes as critical as culinary skill, but only the strongest dishes will earn a spot in the finale.

In round one, the final four chefs tackle a refined ingredient, using smoke to elevate their dishes; the last two chefs face off in a final Gauntlet for the title, where they must utilize the fire dome and take on an unfamiliar predator to win $100,000.

Comedian and movie podcaster Paul Scheer and Katie Lee Biegel want to call cut on Bobby Flay and get chefs Rashida Holmes and Dave White their close-up.

Carson Kressley teams up with Triple Threat titan Ayesha Nurdjaja as chefs Laurence Louie and Logan Sandoval put Bobby Flay to the test with a dish he's never heard of.

Nadia Caterina Munno, aka The Pasta Queen, holds court with Christian Petroni and their loyal subjects, chefs Kelsey Murphy and Michael Reed, to dub Bobby Flay a loser.

In round one, the final four chefs tackle a refined ingredient, using smoke to elevate their dishes; the last two chefs face off in a final Gauntlet for the title, where they must utilize the fire dome and take on an unfamiliar predator to win $100,000.

Comedian and movie podcaster Paul Scheer and Katie Lee Biegel want to call cut on Bobby Flay and get chefs Rashida Holmes and Dave White their close-up.

Carson Kressley teams up with Triple Threat titan Ayesha Nurdjaja as chefs Laurence Louie and Logan Sandoval put Bobby Flay to the test with a dish he's never heard of.

Nadia Caterina Munno, aka The Pasta Queen, holds court with Christian Petroni and their loyal subjects, chefs Kelsey Murphy and Michael Reed, to dub Bobby Flay a loser.

Risk and reward collide as the five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore. Strategy becomes as critical as culinary skill, but only the strongest dishes will earn a spot in the finale.

In the first round, four chefs with a deep love for Korean food get creative with a canned fish and a citrus compote; two popular Korean proteins are part of the puzzle in the entrée round.

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"The Kitchen" uses regional inspiration to upgrade cookout dishes; Sunny Anderson grills her Tex-Mex Tortilla Smashburgers; Geoffrey Zakarian brings Florida vibes to Grilled Pineapple Mezcal Margaritas.

Sunny Anderson's steak supreme; Jeff Mauro's cheesy and spicy Reuben-style brats; Katie Lee puts her twist on a restaurant appetizer with her grilled firework onion; Iron Chef Michael Symon grills up his blackberry barbecue chicken.

A star-spangled spread for the Fourth of July; Grilled Triple Decker Hot Dog Sandwich; All-American Cola-Glazed Short Ribs; Bacon, Egg and Potato Salad; No-Bake Strawberry Cheesecake Bars.

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 has a $30K mega-battle on his hands as chefs Jet Tila, Bryan Voltaggio and Michael Voltaggio bet big and cook even bigger; serving up delectable dishes with a hearty helping of brotherly smack talk on the side.

Alex Guarnaschelli takes on rivals Kevin Lee and Arnold Myint.

Eric Adjepong brings three of the wildest chefs he knows to throw down in his late-night culinary game. Brian Shenanigans Malarkey, Maria Rebel Mazon, and Justin Wildcard Warner bring $5,000 of their own cash to take home a potential $15,000 pot.

Four of the food world's fastest chefs compete in Guy Fieri's quickest game, Grocery Rush; they must create an upscale dinner in just 20 minutes before the bouncing balls select the mandatory protein.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with bacon dishes; they prepare a signature bacon dish.

Guy Fieri invites eight winners back for an epic five-week tournament featuring cool new games and bold summer flavors; one chef will be eliminated, and the remaining chefs will stay in the running to become the ultimate summer champ and win $25,000.

Guy Fieri challenges the seven remaining summer tournament chefs to make seafood sandwiches; the top-ranked sandwich wins an instant $5,000, and the bottom two chefs battle to see whose smoothie-inspired dish will save them from elimination.

It's fun in the park for the six remaining chefs; the chefs partner up to create team picnic plates, with each teammate first shopping a different half of the store using picnic baskets; one chef will be eliminated.

Guy Fieri challenges the five remaining chefs to use flavors from around the world to make the best grilled meat dish for a $5,000 prize; in round two, the bottom two chefs play fun midway games that handicap their handheld dishes.

The tournament ends with a trip to summer camp as Guy Fieri asks the final four chefs to net the fish to use in their fish dinner; they show off their archery skills to pick a whammy for their grilled winner's feast.

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 GGG winners to celebrate America's 250th birthday with a cook-off. First, the chefs make a picnic plate with ingredients like apple pie and corn dogs. Then, a game of cornhole determines the ingredients for a grilled dinner.

Terry Crews hosts as 19 of the remaining 41 cooks take on the best burger battle, a trivia challenge and a holiday sweets competition to impress the judges Alex Guarnaschelli and Nick DiGiovanni; the stakes go through the roof after a twist is revealed.

Host Terry Crews challenges 31 of the remaining 32 home cooks with a game day grub competition and a cook's choice battle; judges Alex Guarnaschelli and Nick DiGiovanni send 14 cooks home in defeat.

Guy Fieri invites three GGG winners to celebrate America's 250th birthday with a cook-off. First, the chefs make a picnic plate with ingredients like apple pie and corn dogs. Then, a game of cornhole determines the ingredients for a grilled dinner.

Terry Crews hosts as 19 of the remaining 41 cooks take on the best burger battle, a trivia challenge and a holiday sweets competition to impress the judges Alex Guarnaschelli and Nick DiGiovanni; the stakes go through the roof after a twist is revealed.

Host Terry Crews challenges 31 of the remaining 32 home cooks with a game day grub competition and a cook's choice battle; judges Alex Guarnaschelli and Nick DiGiovanni send 14 cooks home in defeat.

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 savory winners and three dessert winners to pair up into super teams; the randomly selected teams have just one hour to make a sweet and savory appetizer, an upscale dinner and dessert using only a single basket of groceries.

Cut up to half the cost of your monthly cell phone bill; same towers, same coverage, but a lot less money; it sounds great but is it too good to be true?; join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

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Bobby Flay, Anne Burrell and Sunny Anderson host a festival for the locals with a trio of ribs, sides and a competition; the guests get to vote, so the contenders need to impress the public if they want to stay in the game.

After getting some unexpected love from their friends and family back home, the contenders pour their hearts into some seriously nostalgic barbecue; little do they know that Bobby Flay, Anne Burrell and Sunny Anderson have a big surprise.

The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue; in the last challenge, the competitors go all out to impress the judges -- and deal with some curveballs along the way.

Four feisty chefs showcase their unique personalities on the plate, but a time-consuming flex threatens one competitor's chances of finishing the first round; the judges get excited over pork and kohlrabi entrées and a fermented dessert ingredient.

The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

This battle is all about indulging wholeheartedly in late-night cravings; in the first round, tacos and ramen in the basket force the chefs to make fusion plates; the entrée basket includes a very hot pepper and a beloved potato product.

Terry Crews hosts as 19 of the remaining 41 cooks take on the best burger battle, a trivia challenge and a holiday sweets competition to impress the judges Alex Guarnaschelli and Nick DiGiovanni; the stakes go through the roof after a twist is revealed.

Host Terry Crews challenges 31 of the remaining 32 home cooks with a game day grub competition and a cook's choice battle; judges Alex Guarnaschelli and Nick DiGiovanni send 14 cooks home in defeat.

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.

Bobby Flay invites rising star Chef Ashleigh Shanti to face-off against the Titans; she keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his criticisms.

Chef Dale Talde brings a chip on his shoulder and challenging round three ingredients in hopes of stumping the Titans to win $25,000; Bobby Flay invites royalty to judge the competition; Queen Giada De Laurentiis expects excellence.

Chef Alex Guarnaschelli reunites with her "Alex vs America" host, chef Eric Adjepong, to lead the charge for chefs Tomas Chavarria and Tara Monsod to take Bobby Flay down a peg.

Chefs Alex Guarnaschelli and Tanya Holland swap stories about their longtime friend Bobby Flay; chefs Quincy Randolph and Cam Waron duke it out in the kitchen to try to get a win.

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

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

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

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

Stage and screen actor Josh Gad duets with Damaris Phillips to turn out Bobby Flay's lights while preparing chefs Ciaran McGoldrick and Josh Mouzakes for their big debut.

Bobby Flay faces Voltaggio, Williamson, Urbina and Vigneron in cooking challenge.

Chefs Wolfgang Puck and protégé Antonia Lofaso team up with a chef couple, Fany Gerson and Danny Ortiz de Montellano, to take on Bobby Flay.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Ramsay helps the owners of Old Neighborhood in Arvada, Colo., transform their restaurant.

Bobby Flay faces Voltaggio, Williamson, Urbina and Vigneron in cooking challenge.

Chefs Wolfgang Puck and protégé Antonia Lofaso team up with a chef couple, Fany Gerson and Danny Ortiz de Montellano, to take on Bobby Flay.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Ramsay helps the owners of Old Neighborhood in Arvada, Colo., transform their restaurant.

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

Stage and screen actor Josh Gad duets with Damaris Phillips to turn out Bobby Flay's lights while preparing chefs Ciaran McGoldrick and Josh Mouzakes for their big debut.

Bobby Flay meets his match when meteorologist Ginger Zee and Sunny Anderson storm the kitchen with chefs Basil Yu and Sanjay Rawat.

Reid Scott makes a campaign run against Bobby Flay with all-star running mate Sunny Anderson; chefs Ned Baldwin and Sieger Bayer want to veto Bobby's winning record and snag a landslide victory of their own.

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Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

Eric Adjepong invites Alex Guarnaschelli's friends, Geoffrey Zakarian, Rocco DiSpirito and Gabriele Bertaccini, for a culinary competition; Aarti Sequeira and Mei Lin judge the outcome.

Eric Adjepong invites three chefs from Hawaii to take on Alex Guarnaschelli in a competition celebrating the uniqueness of Hawaiian food; they'll have to impress judges Roy Yamaguchi and Sheldon Simeon to beat Chef Alex and claim their prize.

Welcoming chefs from Arizona, New Mexico and Texas to show Alex the best of the Southwest.

California-based chefs aim to take down New Yorker Alex Guarnaschelli with their coastal cuisine; the chefs bet their skills with Californian food can win over judges Michael Voltaggio and Troy Johnson and give them a chance at defeating chef Alex.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine; judges Marcus Samuelsson and Leah Cohen keep the Big Apple in mind as the chefs use their skills to vie for the top spot.

Guy Fieri's rolling up to some joints pulling out all the stops. In New York's East Village, a neighborhood spot is plating up a standout burger worthy of a four-star review. In Eureka, CA, a popular hangout is serving up all kinds of local favorites.

In Des Moines, Iowa, Guy Fieri checks out a funky fusion joint serving up unique burritos. Across town in Beaverdale, a Southern spot's cooking up all the classics. In Atlantic City, a husband-wife duo dishes out soul food standouts.

Guy's hitting culinary hot spots in South Beach, FL, like a real-deal taqueria, an authentic German joint and a poolside oasis.

In Oregon, a Spanish restaurant serves outrageous octopus and an homage to the chef's childhood; a multitasking market making polenta sandwiches and biscuits and gravy; in New Hampshire, a modern cantina serves belly tacos and a pig's head platter.

Killer cuisine spanning three different continents; in Denver, a creative take on Indian curry; across town, a Brazilian bistro cooking up croquettes and an abundant seafood specialty; in Atlanta, stacked mega-meat sandwiches.

In Lansing, Mich., an out-of-this-world pizza joint features pie with a surprise; in Wilmington, N.C., standout sandwiches bring a taste of Philly to the South; a unique spot in Tucson, Ariz., cooks up real-deal Peruvian specialties.

Guy Fieri takes a tasty tour of New Orleans; he goes to a butcher shop with a funky take on the Big Easy's comfort food flavors, checks out a seafood spot getting creative with their dishes and digs at a real-deal po' boy joint.

Guy Fieri and his son, Hunter, are taking a culinary journey up to Juneau, Alaska, and they dive into everything from a family-run, wood-fired pizza wagon making reindeer pie to a funky basement spot mashing up Latin-Asian fusion.

Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.

Guy Fieri is hitting DDD's 50th state as he heads into Sioux Falls, SD, where a spot is taking chislic to the next level, and he finds the state's first Ethiopian joint. Plus, a Midwest-Southern mashup is putting their own stamp on comfort cooking.

Guy Fieri's traveling with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they're digging into a chicken-trifongo combo. A traditional spot in Juncos is serving plantain-picadillo lasagna and a stew made with pig's feet.

A taste of Philadelphia; funky malt house serving Buffalo wings; Polish twist on the cheesesteak; longtime tavern making mama's real deal Italian recipes; mother-daughter trio cookin' up authentic Indonesian specialties.

In Kansas City, Mo., Chiefs' head coach Andy Reid tackles pigskin; in Waltham, Mass., rocker Sammy Hagar rolls into a spot servin' a crazy burger and pumpkin-bread French toast; Chef Ken Oringer is divin' into a seriously unbelievable lobster roll.

Guy Fieri rolls into a tucked-away panini paradise in Chehalis, Wash.; a Korean spot in Brentwood, Tenn., gets spicy with its chicken and bulgogi; in Houston, a barbecue joint throws Tex-Mex into the mix with brisket tacos and jalapeño sausage.

Fieri's grabbing Southern flavor and south-of-the-border style with a spin.There's standout seafood at an old ice cream shop in Tybee Island, GA, and culinary comfort food in Savannah. Then in Boise, ID, a taco spot gets creative with their carnitas.

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 is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

Guy Fieri's flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.

Guy Fieri checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, NJ, and fully loaded lamb chops in Columbus, OH.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

Guy Fieri checks out scratch-made Italian in Buffalo, Wyo., a gluten-free Venezuelan spot in Calgary, Alberta, and a southern Caribbean mashup serving oxtail with extra spice in Memphis, Tenn.

Guy Fieri takes a tasty tour of New Orleans; he goes to a butcher shop with a funky take on the Big Easy's comfort food flavors, checks out a seafood spot getting creative with their dishes and digs at a real-deal po' boy joint.

Guy's hitting culinary hot spots in South Beach, FL, like a real-deal taqueria, an authentic German joint and a poolside oasis.

Guy Fieri and his son, Hunter, are taking a culinary journey up to Juneau, Alaska, and they dive into everything from a family-run, wood-fired pizza wagon making reindeer pie to a funky basement spot mashing up Latin-Asian fusion.

Guy Fieri is hitting DDD's 50th state as he heads into Sioux Falls, SD, where a spot is taking chislic to the next level, and he finds the state's first Ethiopian joint. Plus, a Midwest-Southern mashup is putting their own stamp on comfort cooking.

A taste of Philadelphia; funky malt house serving Buffalo wings; Polish twist on the cheesesteak; longtime tavern making mama's real deal Italian recipes; mother-daughter trio cookin' up authentic Indonesian specialties.

Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.

In Kansas City, Mo., Chiefs' head coach Andy Reid tackles pigskin; in Waltham, Mass., rocker Sammy Hagar rolls into a spot servin' a crazy burger and pumpkin-bread French toast; Chef Ken Oringer is divin' into a seriously unbelievable lobster roll.

Fieri's grabbing Southern flavor and south-of-the-border style with a spin.There's standout seafood at an old ice cream shop in Tybee Island, GA, and culinary comfort food in Savannah. Then in Boise, ID, a taco spot gets creative with their carnitas.

Guy Fieri's rolling up to some joints pulling out all the stops. In New York's East Village, a neighborhood spot is plating up a standout burger worthy of a four-star review. In Eureka, CA, a popular hangout is serving up all kinds of local favorites.

Guy Fieri rolls into a tucked-away panini paradise in Chehalis, Wash.; a Korean spot in Brentwood, Tenn., gets spicy with its chicken and bulgogi; in Houston, a barbecue joint throws Tex-Mex into the mix with brisket tacos and jalapeño sausage.

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Eastern European sausage in Minnesota; new twist on old favorites at a soup and sandwich joint; hot dog shack in West Virginia.

Guy Fieri's hitting the pavement for a tasty tour of Baltimore, Maryland. First, just off Dundalk Ave, a local legend cranks out crab plates. Then in Hamilton, a farm-to-table spot cooks up bacon-wrapped meatloaf.

Guy Fieri heads to Portland, Maine, for boat-to-table fresh lobster on house-baked brioche. Plus, a Philadelphia pub is deep-frying handmade empanadas, and a 1912 farmhouse-turned-restaurant in Spokane, WA, is putting their spin on stuffed pork chops.

Baltimore serves up some amazing ravioli and killer clams; In Eugene, Ore., a sandwich food truck serves a meaty, cheesy, pork masterpiece; in Cable, Wis., barbecue with espresso and crème brûlée French toast is on tap.

Guy Fieri explores some traditional eats alongside unique newcomers. In Charleston, SC, a young chef is bringing a Caribbean twist to an old gas station with favorites like braised pork tacos and a jerk chicken 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.

Guy Fieri's checking in on tasty joints run by food fanatics. In Providence, RI, a family-run Italian deli is scratch-making meat tortellini, and in Memphis, a farm-to-table spot is serving up a whole lot of classic comfort, from meatloaf to sloppy joes.

An all-Boston smorgasbord; in Allston, two restaurants share one kitchen and cook up totally different menus; gravlax and chicken sausage; in South Boston, pierogi and an old-country fried pork favorite.

Guy's hit the gold mine of surf and turf; in Horn Lake, Mississippi, a Memphis-style barbecue joint puts the championship touch on ribs, cheese fritters and burgers with pork rinds.

NASCAR driver Clint Bowyer joins Guy in Charlotte, N.C.; dynamite burgers and a unique spin on shrimp; steak with fig preserves and smokin' hot chicken; chana masala tacos and buffalo cauliflower sliders.

This trip, Guy Fieri's going big on the pig! In Minneapolis, MN, an Asian joint is dishing out barbecued pork and pork belly ramen, and a funky food truck in Colorado Springs is serving their pork fusion on loaded platters.

Guy Fieri's cruising from east to west for a taste of Asian and Americana. In Washington, DC, he visits a joint serving knockout dumplings and ramen. In Ocean City, NJ, he hits up a pizza parlor with cheeseburger and chicken vodka pies.

On this trip, Guy Fieri is checking out fried bologna and veggie burgers in Louisville, KY, and brunch staples at a diner-restaurant mashup in Portland, OR.

Guy cruises Maui with his buddy chef Reno Henriques for real-deal regional favorites, fresh food truck fare and St. Louis-style barbecue.

In Norfolk, a two-for-one spot where a butcher stacks sandwiches by day and a chef fires up ramen and sticky wings at night; a German-Swiss joint in the middle of Maui, Hawaii serves rouladen and old-fashioned apple strudel.

Guy digs into everything from pretzels to paella; in Bozeman, Mont., a five-star take on breakfast with a Mexican pork masterpiece; in Little Rock, Ark., a microbrewery serves elevated pub grub; a Mediterranean-inspired restaurant serving up paella.

Guy Fieri grabs a fistful of righteous hand-held grub, including Czech specialties in Salt Lake City, a burger joint with beer in the beef, and a funky spot in Atlanta with real-deal tacos.

Guy Fieri's trying everything from craft brew and food pairings in Arkansas to homemade lasagna made by two brothers and righteous sandwiches in Santa Rosa, CA.

Guy Fieri is on the road to grab some serious sandwiches; in Austin, a rock-n-roll brunch bar adds a funky touch to meatloaf and a Monte Cristo; a Texas joint puts some '90s hip-hop into its stacked-up specialties.

In Wilmington, Del., there's a 1940s Italian family spot that's making beef braciole and meaty ravioli from scratch; a diner putting elevated spins on the French dip and meatloaf in San Diego; a Middle Eastern joint in El Paso, Texas.

Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.

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.

A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.

Guy Fieri's diving into Thai food, pie and hearty fries; in San Diego, a spot is serving fish and ribs; in Arroyo Seco, N.M., a New Zealand food truck makes meat pies; a cozy joint loads up bison chili fries.

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Guy Fieri's getting funky with flavor! An eclectic spot in Sparks, NV, is serving decadent duck confit banh mi, a joint in San Jose, CA, is going big with their goat platter, and an Asheville, NC, diner is dishing out a next-level lion's mane sandwich.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Fieri's digging into dishes with and without meat. In Mobile, AL, there's righteous rabbit, while in Omaha, NE, a vegan joint brings a meatless spin to fried chicken. Then in Stamford, CT, Guy and sportscaster Dan Patrick chow down on gangster Greek.

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

Guy Fieri's having a sandwich extravaganza at a lunch spot in Indianapolis that is serving up serious flavors with the-bomb brisket au jus and rockin' roast pork.

Guy Fieri is getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas and a bakery in Los Angeles is plating craveable khachapuri.

Guy Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie. A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.

Guy Fieri's kicking it Cajun, Asian, and more, starting at a Los Gatos, CA, eatery with their gangster gumbo. Then, a sushi spot in Riviera Beach, FL, is plating the-bomb basil shrimp, and a joint in Sacramento, CA, is firing up big-deal brisket ramen.

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

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

Guy Fieri is getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas and a bakery in Los Angeles is plating craveable khachapuri.

Guy Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie. A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.

Guy Fieri's kicking it Cajun, Asian, and more, starting at a Los Gatos, CA, eatery with their gangster gumbo. Then, a sushi spot in Riviera Beach, FL, is plating the-bomb basil shrimp, and a joint in Sacramento, CA, is firing up big-deal brisket ramen.

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

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

Guy Fieri's having a sandwich extravaganza at a lunch spot in Indianapolis that is serving up serious flavors with the-bomb brisket au jus and rockin' roast pork.

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Kardea Brown hits the beach with friends for some fun in the sun and a summer-perfect picnic featuring a low-country boil, fresh peach arugula salad and sparkling summer lemonade; for a sweet treat, frozen confetti vanilla whoopie pies hit the spot.

On her birthday, Kardea Brown cooks for two of her favorite ladies, Momma Pat and Aunt TC; she makes Carolina she-crab soup, red wine-braised beef short ribs atop creamy sweet potato polenta and a Southern tradition, hummingbird cake.

Kardea hosts a birthday dinner for her good friend Ashley; the celebratory meal starts with Pepper Jelly Meatballs to nibble on and Low Country Crab Cakes topped with Southern Succotash as the main attraction.

Kardea Brown celebrates the end of summer with a seafood cookout; the menu includes charcoal grilled oysters, Charleston crab crack, cornbread panzanella and a fun-in-the-sun cocktail.

Kardea Brown is cooking up some Tex-Mex flavors to celebrate her friend's birthday; she makes a cheesy birria dip, elote burger sliders and summer squash salad with a smoky agave vinaigrette, with pineapple upside-down cupcakes for dessert.

Kardea Brown celebrates her boo's most recent trip around the sun by cooking up a menu chock-full of his favorites, like Collard Green Stuffed Shells, Pear and Glazed Pecan Salad, Cast-Iron Garlic Parmesan Biscuits and Strawberry-Swirl Cheesecake.

The Drummond Fourth of July party menu features baked beans, caprese salad, steaks and peach crisp with maple cream.

Chicken Milanese with an arugula and Parmesan topping; Mediterranean orzo salad; cold roasted veggies with herb yogurt dip; Piña colada tres leches cakes.

It's all about summer celebrations in Ree Drummond's ranch kitchen; she starts by making customizable roasted brisket sliders and a big grilled veggie salad, followed by a lemon and berry icebox cake and fizzy sparkling sangria.

Ree Drummond makes blackberry crepe cake and strawberry prosecco peach jellies; for the freezer, there's shortcut cookie ice cream sandwiches and strawberry avocado pops.

Ree Drummond lets the sunshine into her ranch kitchen with a stunning coconut shrimp salad and very seasonal summer vegetable enchiladas, then she crafts cute corn cakes with an incredible avocado salsa and finishes with cool tropical lime parfaits.

Ree Drummond is all about fast and fabulous party food for easy entertaining; she prepares delicious Herby Mediterranean meatballs, an incredible Cajun shrimp cocktail, spicy jalapeño cheeseburger wontons and sophisticated rum balls.

"The Kitchen" hosts are making colorful, spicy food to celebrate Independence Day, like dry rubbed hanger steak with smoky aioli and charred peppers, crispy oven-fried m-80 chicken wings and blue cheese stuffed tomatoes.

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view, creating a dish that reflects creativity and independence.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides. Later, the bottom two chefs face a prickly crustacean in a fiery Gauntlet showdown.

Risk and reward collide as the five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore. Strategy becomes as critical as culinary skill, but only the strongest dishes will earn a spot in the finale.

In round one, the final four chefs tackle a refined ingredient, using smoke to elevate their dishes; the last two chefs face off in a final Gauntlet for the title, where they must utilize the fire dome and take on an unfamiliar predator to win $100,000.

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier chef Damaris Phillips, while chefs Malik Rhasaan and Sean Pharr attempt to claw their way to victory against Bobby Flay.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

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

BFFs Carla Hall and Tiffany Derry are pumped up and rarin' to go as chefs Pam Liberda and Chris Sanchez attempt to Thai one on with Bobby Flay.

Host Terry Crews challenges 31 of the remaining 32 home cooks with a game day grub competition and a cook's choice battle; judges Alex Guarnaschelli and Nick DiGiovanni send 14 cooks home in defeat.

Fifteen cooks compete, and host Terry Crews starts them off with a team challenge; then, the competitors face off in a taco night throwdown and make their best cheesy dish for judges Alex Guarnaschelli and Nick DiGiovanni; four cooks will be headed home.

In round one, the final four chefs tackle a refined ingredient, using smoke to elevate their dishes; the last two chefs face off in a final Gauntlet for the title, where they must utilize the fire dome and take on an unfamiliar predator to win $100,000.

It's a roller coaster of a battle when Noah Cappe teams up with Anne Burrell to choose between Los Angeles' acclaimed chef Mark Peel and Brooklyn's Nick Williams and all they want is to see Bobby Flay throw his arms up in defeat.

Fifteen cooks compete, and host Terry Crews starts them off with a team challenge; then, the competitors face off in a taco night throwdown and make their best cheesy dish for judges Alex Guarnaschelli and Nick DiGiovanni; four cooks will be headed home.

In round one, the final four chefs tackle a refined ingredient, using smoke to elevate their dishes; the last two chefs face off in a final Gauntlet for the title, where they must utilize the fire dome and take on an unfamiliar predator to win $100,000.

It's a roller coaster of a battle when Noah Cappe teams up with Anne Burrell to choose between Los Angeles' acclaimed chef Mark Peel and Brooklyn's Nick Williams and all they want is to see Bobby Flay throw his arms up in defeat.

Fifteen cooks compete, and host Terry Crews starts them off with a team challenge; then, the competitors face off in a taco night throwdown and make their best cheesy dish for judges Alex Guarnaschelli and Nick DiGiovanni; four cooks will be headed home.

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.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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The recruits embark on a scavenger hunt to uncover ingredients and piece together a mystery dish; in the main dish challenge, chefs Jeff Mauro and Tiffany Derry teach their teams how to make elevated proteins and luxury desserts.

Chefs Jeff Mauro and Tiffany Derry mentor the final recruits in preparing a three-course restaurant-quality meal; Judges Judy Joo, Viet Pham and Justin Sutherland decide who takes home the $25,000 charity prize and ultimate bragging rights.

Foods that celebrate the colors of summer include an Asian noodle salad, blueberry nectarine crisp, strawberry ice cream and a ginger lemonade fizz.

Ree Drummond answers wildcard questions from friends, townsfolk and visitors to Pawhuska.

Ree Drummond serves up a series of dinners, starting with a steak frites salad mash-up with speedy hollandaise and one-pot Cajun Alfredo; she whips up shortcut egg roll bowls and jalapeño pineapple pizza.

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.

The hosts trade places and cook dishes in each other's style; Geoffrey Zakarian stacks an egg sandwich with tomato jam for Sunny Anderson while she mixes a gin and juice spritzer; Katie Lee Biegel makes a salad that represents her fellow hosts.

Family vacation favorites; Katie Lee Biegel and Sunny Anderson prepare their Fish, Lemon and Asparagus Foil Packs and Blueberry Campfire Bread Pudding; Geoffrey Zakarian makes Greek Pita Sandwiches.

Chef Alex Guarnaschelli goes up against three pork experts from New York, Washington and Arkansas; the chefs do their best to choose ingredients that will knock Alex out in round one and impress judges Kathy Fang and Simon Majumdar.

Eric Adjepong welcomes three spud experts from across the country to challenge Alex Guarnaschelli with one of America's top foods; judges Simon Majumdar and Ricardo Zarate determine if one of these chefs can beat chef Alex in her own kitchen.

Welcoming three chefs to use their skills with eggs to crack Alex's competition prowess; in a blind judging, Brooke Williamson and Michael Voltaggio.

Alex Guarnaschelli and Eric Adjepong watch three skilled chefs take on a pastry challenge; chefs from Kentucky, California and New Jersey take their shot at knocking Alex out of the top spot.

DJ D-Nice and Michael Symon bring out chefs Sue Torres and James Briscione from behind the judges' table.

Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.

Buddies Anne Burrell and Marc Murphy bring in international cuisine expert chefs Ashten Garrett and Nasser Jaber to challenge Bobby Flay to a global gauntlet.

"Saturday Night Live's" Colin Jost teams up with Carla Hall and enlists the help of chefs Jo Proul and Katsui Tanabe to make Bobby Flay the butt of the joke.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

Chef Jet Tila and "The Talk"'s Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity dishes.

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelis to teach Bobby Flay a thing or two about lobster.

It's America's 250th birthday and, for the first time, the Brawlers compete as individuals to win over a hungry crowd.

Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the final three Brawlers through a gauntlet of unknown ingredients; the final competitors must think on their feet and manage their time wisely to be named Master of 'Cue!

Bobby Flay gets shaken and stirred when Taraji P. Henson and Amanda Freitag try to mix up a defeat with pastry chefs Maurice Shelton and Cristina Vázquez.

Bobby Flay is way out of his element with a signature dish he's never made before; Damaris Phillips and Christian Petroni taunt him as chefs Ilji Cheung and Pyet Despain attempt to roll up a win.

Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.

Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the final three Brawlers through a gauntlet of unknown ingredients; the final competitors must think on their feet and manage their time wisely to be named Master of 'Cue!

Bobby Flay gets shaken and stirred when Taraji P. Henson and Amanda Freitag try to mix up a defeat with pastry chefs Maurice Shelton and Cristina Vázquez.

Bobby Flay is way out of his element with a signature dish he's never made before; Damaris Phillips and Christian Petroni taunt him as chefs Ilji Cheung and Pyet Despain attempt to roll up a win.

Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.

It's America's 250th birthday and, for the first time, the Brawlers compete as individuals to win over a hungry crowd.

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.

Food Network's Giada De Laurentiis brings in pal Meredith Vieira to try to beat Bobby Flay in 25 ingredients or fewer; chefs Marcos Campos and Nicholas Poulmetis try not to slip up on the star ingredient for a shot at taking down the king.

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Eight food truck teams can't believe their eyes when Tyler Florence welcomes Mookie Betts to judge a ballpark eats challenge; the winner receives immunity and the largest reward in the history of The Great Food Truck Race.

It's America's 250th birthday and, for the first time, the Brawlers compete as individuals to win over a hungry crowd.

Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the final three Brawlers through a gauntlet of unknown ingredients; the final competitors must think on their feet and manage their time wisely to be named Master of 'Cue!

Legendary actor John O'Hurley pairs up with Food Network's Damaris Phillips in trying to catalog all of Bobby Flay's fails; talented chefs Charlie Fuerte and Jonathan Brooks look to turn the tables on Bobby and leave victorious.

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.

Alex Guarnaschelli and singer Josh Groban hit the high notes and raise up their chefs, Thomas Youell and Diego Sanchez, to grill Bobby Flay in his own kitchen.

Eddie Jackson partners with Bobby Flay's daughter, Sophie Flay; they bring the family drama center stage while chefs Hari Cameron and Leilani Baugh try to grab a mac 'n' cheese victory.

Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay.

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 chefs turn edible trash into culinary treasures in a zero-waste challenge; they have big plans for shrimp shells, leftover meals, and vegetable tops before the two finalists make wise use of old milk before time expires in the dessert round.

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.

Four chefs take on a cooking experience and aim to prove that they can roll with whatever they find in the appetizer basket, including gnocchi in a bread bowl; the competitors find bogus pork and rabbit meat in the entrée basket.

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.

The chefs find a peculiar cereal and fluke fillets in the first basket; the entrée round ingredients run the gamut from light to hearty and the finalists must work a clever crêpe and an interactive candy into their desserts.

Four chefs connected to the rich culinary history of Africa cook with passion in this special competition; goat chops test the chefs' chops in the entrée round and a final basket that skews more savory than sweet presents a challenge for the finalists.

Love is in the air as actress Kaley Cuoco and Scott Conant team up with pastry chefs and spouses, Melissa and Sean McGaughey, for a bittersweet battle against Bobby Flay.

Alex Guarnaschelli reunites with her "Ciao House" co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and match up against Bobby Flay in the competition.

Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.

Abbott Elementary's Quinta Brunson and Chef Michael Voltaggio try to give Bobby Flay detention with their star pupils, chefs Devan Cunningham and Justin Jacobs.

Duff Goldman and Amanda Freitag attempt to bake up a win against Bobby.

Chefs Emily Oyer and Dan Jacobs are back for revenge; robbed of a win in their first battle, Ted Allen and host Lauren Scala are helping to ensure that one chef doesn't lose twice to 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.

Love is in the air as actress Kaley Cuoco and Scott Conant team up with pastry chefs and spouses, Melissa and Sean McGaughey, for a bittersweet battle against Bobby Flay.

Alex Guarnaschelli reunites with her "Ciao House" co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and match up against Bobby Flay in the competition.

Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.

Abbott Elementary's Quinta Brunson and Chef Michael Voltaggio try to give Bobby Flay detention with their star pupils, chefs Devan Cunningham and Justin Jacobs.

Duff Goldman and Amanda Freitag attempt to bake up a win against Bobby.

Chefs Emily Oyer and Dan Jacobs are back for revenge; robbed of a win in their first battle, Ted Allen and host Lauren Scala are helping to ensure that one chef doesn't lose twice to 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.

Powerhouse chefs Antonia Lofaso and Ayesha Nurdjaja recruit competitors Pete Amadhanirundr and Evelyn Garcia for a fierce showdown against Bobby Flay.

Things heat up in this summer battle as chefs Phelix Gardner and Enrika Williams try to make a splash with a win in Bobby Flay's kitchen; Bobby uses his chef knives to try and slash Eddie Jackson and Ted Allen's summer fun.

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Breezy recipes for summer nights, like marinated chicken and simple summer couscous salad, linguine with clams and coconut tres leches cake; "American Detective's" Joe Kenda stops by to sip an espresso.

Alex Guarnaschelli serves up fresh quinoa and herb lettuce cups; Sunny Anderson creates a nunya business lemon meringue dip; the hosts enjoy a color-changing lavender lemonade punch.

Geoffrey Zakarian brings a fresh crab salad in endive; Sunny Anderson gets herbaceous with green goddess grilled lobster; Jeff Mauro adds some spice with chorizo and shrimp tacos.

Alex Guarnaschelli brings drive-thru to the parking lot as four chefs grill up some killer burgers; an ice cream truck pulls up.

Alex Guarnaschelli turns the tables as celebrity judges Jet Tila, Maneet Chauhan, Antonia Lofaso and Eddie Jackson bring their culinary skills to the parking lot.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.

Guy Fieri invites three cheese-loving chefs to the Flavortown Market; whichever chef creates the tastiest cheese dinner wins $10,000 and faces off against the all-star judge of their choice for the cheese championship.

Guy Fieri invites four burger meisters who think outside of the bun to pound out four heavy-hitting burgers using six pounds of ingredients; they slide sliders to select the unusual ingredient they must add to both their cheeseburger and side.

Guy Fieri gives food truck families the ultimate road test by challenging each member to shop in a grocery relay race; the remaining two teams make their food truck favorite with the dish style and condiment determined by two spinning truck wheels.

Guy Fieri invites three chefs to take on a 60-minute multi-course fruit showdown; before they can cook their dishes, the chefs must compete in an auction and outbid each other for exclusive rights to the fruit they'll feature.

Guy Fieri invites culinary duos from Los Angeles and San Francisco to each prepare three-course feasts designed to prove which city's food is best; they use ingredients from both cities in hopes of winning $15,000 and Golden State bragging rights.

Guy brings in chef duos from Chicago and New York to prepare a feast that proves their city's food is world-class; they use ingredients that celebrate The Big Apple and Chicago's The Bean in hopes of scoring $15,000 and big city bragging rights.

The winners of the first two City Food Fights face off to prove their city's culinary supremacy; Guy Fieri sets up games inspired by their city's basketball teams; the winning team takes home $15,000 and the GGG City Food Fight champion trophy!