Competitors race to turn mystery ingredients into three-course meals; its all about skill, speed and ingenuity and only one chef will impress the judges enough to survive the chopping block.

Four cookie experts make colorful and glowing Halloween stained glass cookies to bewitch Duff Goldman and Rosanna Pansino. Then, the remaining three masters build giant, elaborate Halloween funhouses complete with favorite carnival flavors.

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Kardea Brown hosts her nephew's first birthday party with a menu that all her guests -- young and old -- will love; she makes sheet pan pizzas, buffalo chicken meatballs and a vanilla celebration cake with a mini version for her nephew to smash.

Kardea Brown hosts Halloween in her new home and throws an all-out party for her friends and family; with a menu featuring pepperoni mummy strombolis, sheet pan tomato soup, Jack-o'-Lantern jambalaya stuffed peppers, and graveyard ice cream pie.

Stephen Colbert and Evie McGee-Colbert visit Ina Garten for Sour Cream Coffee Cake and to chat about working in live TV; the Colberts whip up two recipes from their new cookbook, Green Goddess Dip and Capri Sunset Cocktails.

Wendell Pierce details his rise to fame as Ina Garten teaches him how to pipe her Raspberry Corn Muffins with sweet jam; Ina indulges his love of seafood with a one-pan Summer Skillet with Clams, Sausage and Corn.

Ree is making a well-earned lunch for Ladd and his new cowgirl, Paige, who are out shipping cattle; pasta with pancetta and corn; lemon pepper chopped salad; individual skillet focaccia; easy chocolate orange ice cream.

Ree Drummond celebrates autumn with seasonal favorites, like a fall salad with spicy brittle, very veggie soup and her go-to dish for entertaining, wine-braised chicken with apricots; for a sweet finish, she makes autumn fruit compote sundaes.

Ree Drummond cooks dishes for her kid film crew, including a chickpea curry bowl for daughter Paige and a jalapeno bacon cheeseburger mac for son-in-law Mauricio; there's a layered brownie skillet sundae for nephew Stuart.

Ree Drummond celebrates the opening of her new sweet shop with a lineup of treats and sundaes; she makes an old-fashioned Jeweled Divinity and shares the secrets to two of the over-the-top sundaes.

Easy chocolate recipes; corn and cheese chowder.

Decadent chocolate treats including white chocolate raspberry cheesecake, dipped and decorated waffle cones, milk chocolate mousse and a chocolate orange martini.

Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.

The finalists join Tyler Florence for the last leg in Fort Meyers, FL, where they face some intense selling and challenges; at the South Beach Wine and Food Festival in Miami, one team will claim $50,000.

Guy Fieri challenges three experienced chefs to prepare their best pork dish using only 10 items; the winner earns an automatic $15,000 and can wager up to $5,000 in an express lane seafood battle against the all-star judge of their choice.

Guy Fieri's teenage son, Ryder, accidentally leaves behind a cart full of his favorite after-school snacks, so Guy makes four talented, up-and-coming chefs incorporate the snacks into two rounds of GGG hijinks.

The chefs have to prove their skills in three rounds as they make comfort classics and dinners with seafood and fried ingredients; only one chef will come out on top and win a chance at a $20,000 shopping spree.

Guy Fieri brings in three teams of food truck chefs to battle it out for superiority; the teams split up to shop separate halves of the store for their bestselling dish; the chefs must shop for their best handheld duo using only their bare hands.

The chefs must use tiny jack-o'-lanterns to grab all the ingredients to make a tricked-out treat; chefs wear blindfolds to find the key item for their dinners to die for; chefs can only use their bare hands to shop for a mummified dish.

Guy Fieri brings together four all-star chefs to test their burger-making prowess; they must make an over-the-top burger and fries combo.

Guy Fieri pits four talented chefs against one another in a grocery store cooking competition.

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.

A round of Flavortown golf gets the dads in their comfort zone and determines which key ingredient they must feature in their steakhouse dinner.

Guy Fieri pits four talented chefs against one another in a grocery store cooking competition.

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.

A round of Flavortown golf gets the dads in their comfort zone and determines which key ingredient they must feature in their steakhouse dinner.

Guy Fieri brings together four all-star chefs to test their burger-making prowess; they must make an over-the-top burger and fries combo.

Tituss Burgess asks the remaining five chefs to create a noodle dish for VIP guest and Iron Chef Michael Symon; the bottom two chefs face off in a sudden-death round highlighting the humble pickled egg.

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John Henson pairs up the bakers into research teams; they create lab specimen-stuffed desserts, featuring tongues, eyeballs, noses and toes.

Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats featuring umami ingredients.

John Henson challenges the bakers with high-velocity tornado desserts; the bakers get gooey as they present judges Carla Hall, Zac Young and Stephanie Boswell with melted witch desserts.

John Henson catches a spirit in the X-ray room and he wants the bakers to use its X-rays as templates for build-a-spirit desserts.

Ten bakers explore the spooky Henson Laboratories, where mad scientist John Henson triesto appease the lab's hauntingspecters with sweettreats. At the end of the experiment, one baker will win the Halloween Baking Champion title and a $25,000 prize!?

Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs; the chefs must use even more of their precious resources to make something icy cool for the guests.

There are only three chefs remaining as host Tituss Burgess welcomes VIP guest Andrew Zimmern for a late check-in; the competitors make a midnight snack, and in the morning, they use their dwindling ingredients to create stunning breakfast dishes.

Tituss Burgess welcomes three VIP guests, Iron Chefs Alex Guarnaschelli, Cat Cora and Jose Garces to the hotel; the final competitors must impress the guests with a three-course meal to win the grand prize of 25,000 dollars.

Jonathan Bennett welcomes four teams to the first of two qualifying rounds; each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history.

Four new teams face off in the second qualifier, Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster; Judges Shinmin Li and Aarti Sequeira chose who moves on and who is left in the dust.

Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life; judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream.

Jonathan Bennett challenges the teams to show the chaos that ensues when monsters go trick-or-treating; each teams must highlight their pumpkin carver's skill to avoid Shinmin Li and Aarti Sequeira sending them home with an empty candy bag.

Jonathan Bennett asks the teams create delicious displays of a vampire on a date gone wrong; while the teams highlight their cake artist's skill with a tasting element, Shinmin Li and Aarti Sequeira decide who won't be getting a second date.

Jonathan Bennett asks the teams create delicious displays of a vampire on a date gone wrong; while the teams highlight their cake artist's skill with a tasting element, Shinmin Li and Aarti Sequeira decide who won't be getting a second date.

The final two teams create their largest displays yet, the spookiest hotels on Earth; It is up to Jonathan Bennett, Shinmin Li and Aarti Sequeira to decide who will check out with the Halloween Wars championship title and the $25,000 grand prize.

Jonathan Bennett challenges the teams to show the chaos that ensues when monsters go trick-or-treating; each teams must highlight their pumpkin carver's skill to avoid Shinmin Li and Aarti Sequeira sending them home with an empty candy bag.

Jonathan Bennett asks the teams create delicious displays of a vampire on a date gone wrong; while the teams highlight their cake artist's skill with a tasting element, Shinmin Li and Aarti Sequeira decide who won't be getting a second date.

Jonathan Bennett asks the teams create delicious displays of a vampire on a date gone wrong; while the teams highlight their cake artist's skill with a tasting element, Shinmin Li and Aarti Sequeira decide who won't be getting a second date.

The final two teams create their largest displays yet, the spookiest hotels on Earth; It is up to Jonathan Bennett, Shinmin Li and Aarti Sequeira to decide who will check out with the Halloween Wars championship title and the $25,000 grand prize.

Robert Irvine ventures to the forests of Mackinaw City, Mich., to create a Paul Bunyan-sized dinner for 50 lumberjacks and a dish for timber show guests.

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Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.

Decorating your entire home has never been easier with the brand new Star Shower Ultra 9 laser light show! Now with 9 different patterns, your home will dazzle with thousands of bright colorful stars in just minutes!

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DraftKings Sportsbook, a top-rated sportsbook app!

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Duff Goldman and Kardea Brown welcome four kid bakers back to celebrate Turkey Day with Thanksgiving buttercream boards featuring duos of buttercream, baked items and chocolate-dipped treats, with the winner taking home a bountiful $10,000 prize.

Jeff Mauro challenges the five remaining teams to create a woodland creature that is throwing an ugly sweater party for all its forest friends; at the end of the festive fiesta, judges Shinmin Li and Aarti Sequeira eliminate one more team.

Jeff Mauro and the Holiday Wars time machine send the remaining four teams back in time; each group must create a Santa from a specific period in history; judges Shinmin Li and Aarti Sequeira decide who will move forward.

Jeff Mauro invites the remaining teams to create a Christmas tree featuring Charles Schulz's beloved Peanuts characters; two teams will face off in the finale for a trip to Iceland.

Santa throws a North Pole talent show and the final two teams showcase the secret talents of the town's brave residents; Jeff Mauro, Shinmin Li and Aarti Sequeira crown the champion.

In Nashville, a gourmet food truck with unique versions of grilled cheese; in the Sylvan Park area of Nashville, a Italian spot with namesake lasagna and lamb shanks; in Kansas City, Mo., chili pepper wontons and firebird chicken.

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.

In Denver, a short-rib burger and a savory apple strudel; in Tempe, Ariz., goat and tandoori chicken; in Philadelphia, chicken pie and grilled octopus.

Pasta institution in Syracuse, N.Y. creates a tomato sauce just for dipping spicy chicken; a local restaurant in Nags Head, N.C. has a funky technique.

Braised beef short ribs and spicy shrimp and gravy; chicken noodle with matzo ball soup and potato latkes; pork belly and short rib kojas.

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 Palm Desert, California, a cafe dishes out a rib melt and breakfast tarts; in Maui, Hawaii, a funky gluten-free spot makes full-flavored pizza and fish and chips; in Virginia Beach, a crazy Caribbean joint serves up jerk pork and mama's beef stew.

A Jamaican joint serves oxtail and curry goat in Houston; a Lebanese stop serves kibbie balls and kabobs; in Cancun, Mexico, a 24-hour hot spot makes bomb burritos.

Guy Fieri is firing up an entire world of barbecue, from chicken salad in Delaware to Argentinian flavor in San Diego and a traditional Hawaiian pig roast down in the ground in Kauai, Hawaii.

Two brothers-in-law carry on a decades-long seafood tradition; a mother-son duo running a breakfast, lunch and dinner joint in honor of their Pop; father-son meat masters firing up killer char-becue.

Guy is joined by Justin Warner at an authentic Vietnamese spot in Orlando; Guy visits a not-your-typical burger joint in Palm Springs, Calif.; in Temecula, Calif., Guy visits a smokin' barbecue stop where they're even putting their 'cue into lasagna.

In Fort Collins, Colo., gangster green chili and mile-high burgers; in Falmouth, Mass., perfect pickle chips and a savory scone sandwich; and just outside of Falmouth, local soft shell crab and hearty kale soup.

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

Hearty helpings of comfort include a soul food spot dishing out Southern seafood and killer fried chicken in Atlanta.

In Princeton, N.J., a crepe restaurant has a new take on a turkey club; in Somersworth, N.H., a turkey meatloaf and a haddock sandwich; in Louisville, Ky., a restaurant practices a pay-what-you-can business model.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri drives coast to coast, sampling classic road food.

Guy Fieri cruises the States to check out some Far-East flavors; in Seattle, a funky chicken spot puts an Asian spin on poultry; a family-run gem dishes out righteous Thai specialties on the big island of Hawaii.

A bakery in Albuquerque, N.M. crafts a unique take on the Thanksgiving bird; turkey wild rice soup and pumpkin pie in Santa Fe, N.M.; smoked turkey and beans in Kansas City, Mo.

In Los Angeles, a late-night spot serves breakfast with a twist, like drunken French toast; in Columbus, Ohio, a funky joint serves creative combos like brisket on corn cakes; in Phoenix, a barbecue stop smokes up prime rib and pork belly dumplings.

Fried chicken; pork larb; garlic chicken wings; fried ravioli; dolmathes.

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 drives coast to coast, sampling classic road food.

Guy Fieri cruises the States to check out some Far-East flavors; in Seattle, a funky chicken spot puts an Asian spin on poultry; a family-run gem dishes out righteous Thai specialties on the big island of Hawaii.

A bakery in Albuquerque, N.M. crafts a unique take on the Thanksgiving bird; turkey wild rice soup and pumpkin pie in Santa Fe, N.M.; smoked turkey and beans in Kansas City, Mo.

In Los Angeles, a late-night spot serves breakfast with a twist, like drunken French toast; in Columbus, Ohio, a funky joint serves creative combos like brisket on corn cakes; in Phoenix, a barbecue stop smokes up prime rib and pork belly dumplings.

Fried chicken; pork larb; garlic chicken wings; fried ravioli; dolmathes.

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.

In Princeton, N.J., a crepe restaurant has a new take on a turkey club; in Somersworth, N.H., a turkey meatloaf and a haddock sandwich; in Louisville, Ky., a restaurant practices a pay-what-you-can business model.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

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 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.

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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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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Kardea Brown celebrates the moms in her life with a meal consisting of asparagus salad, lobster tail thermidor, confit garlic mashed potatoes and salted honey budino.

Kardea cooks up her cousin's favorite restaurant meal; sea island beer-steamed mussels; penne with sausage and greens; homemade molten chocolate cakes.

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.

Molly Yeh makes nostalgic favorites for a campy talent show on the farm, including pizza-inspired mozzarella mac and cheese, sausage and broccoli pesto packets, and homemade squeeze cheese and crackers; for dessert, there's s'mores ice cream pie.

Molly Yeh makes a Greek-inspired meal for her sister, starting with yogurty marinated chicken skewers and perfectly packaged fried feta Greek salad pitas; then, there's skordalia, a creamy potato dip, served with herby grilled pita for dunking.

Broccoli chicken and cheese soup, outrageously cheesy creamy sage baked ravioli, meatless cauliflower parm, hazelnut hot chocolate made in the slow cooker.

Ree Drummond puts a fresh spin on dinner with a one-pan chicken cauliflower skillet, saucy rustic turkey meatball pasta and an extra-fast orange ginger steak stir-fry; she also cooks grilled pita pizzas piled high with vegetables for a solo supper.

Marcela makes pumpkin french toast casserole; The Kitchen gang competes in a breakfast edition of Tool Takedown; Katie Lee makes breakfast nachos with a waffle base; Food Network Star winner Tregaye Fraser shares her savory bacon breakfast cupcakes.

Molly Yeh makes Mexican-inspired favorites for a hockey party, including meaty al pastor taco salad, charred corn seven-layer dip, and cheese-crusted fajita veggie quesadillas; sparkly strawberry churros add a bit of extra fun for dessert.

Molly Yeh preps for date night with a picnic of meat-stuffed pitas with yogurt tahini sauce, couscous salad with pistachios and dates and cold curried cauliflower; she and Nick enjoy the view and snack on fizzy rock potato chips.

To celebrate "Aquaman and the Lost Kingdom," host Jeff Mauro asks the teams to imagine what holidays look like under the sea and incorporate underwater plant life made entirely of sugar.

Jeff Mauro challenges the three remaining teams to reveal what will happen when the kids finally catch Santa while he's delivering their toys.

The last two teams standing take Christmas light displays to the next level by creating large-scale illuminated structures; Jeff Mauro, Shinmin Li and Aarti Sequeira determine who will be crowned Holiday Wars champion and win the $25,000 prize.

Guy Fieri dives into mega meat and a little bit of sweet in Atlanta, Austin, Texas, and Richland, Wash.

In Seattle, a funky spot makes their name with scratch-made Russian piroshki; a joint in Kona serves up a bite of culture with their authentic Hawaiian cuisine; in Chicago, an old-school Jewish deli dishes out their specialties cafeteria-style.

In St. Petersburg, Florida, a lights-out spot with righteous ramen; in Lansing, a funky joint frying up everything from wings to pig skins to chicken gizzards; a New Orleans smokehouse sausage meat pies and spicy shrimp boudin.

In Garland, a century-old staple serving up tasty sandwiches and a sweet treat; in Oklahoma City, a local landmark is dishing out Southern specialties, and in Denver, a spot putting a healthy spin on classic comfort foods.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, S.D.

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.

Guy Fieri digs into righteous regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.

Guy Fieri digs into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, Wyo.; a funky Cleveland bar makes monster tots; a Vietnamese spot in Anchorage, Alaska, cooks up crepes.

Guy gets a helping of comfort food; in Pleasantville, N.J., a local landmark dishes up down-home cooking; in Baltimore, a joint gets decadent with coconut-cream French toast; in Colorado Springs, Colo., a barbecue spot serves up meatloaf.

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

In Hendersonville, Tenn., a barbecue joint serves up a shoulder pull and a holiday ham; in Nashville, traditional Mexican tamales and quinoa sweet potato tacos.

A Japanese-Hawaiian spot putting a quick spin on fish, burgers and burritos; a bakery cooking up Down Under comfort food like meat pies and sausage rolls; a funky joint serving international mashups like Pasta Chihuahua and an oxtail tostada.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.

Guy Fieri's hitting the road for on an off-the-chain culinary journey; on the Big Island, a Filipino-Hawaiian mashup is making a name for itself for leaving diners speechless.

Guy Fieri's travels with Antonia Lofaso on a culinary journey through Puerto Rico; in Old San Juan, they have a chicken-trifongo combo; a spot in Juncos serves plantain-picadillo lasagna and a stew made with pig's feet.

In Hendersonville, Tenn., a barbecue joint serves up a shoulder pull and a holiday ham; in Nashville, traditional Mexican tamales and quinoa sweet potato tacos.

A Japanese-Hawaiian spot putting a quick spin on fish, burgers and burritos; a bakery cooking up Down Under comfort food like meat pies and sausage rolls; a funky joint serving international mashups like Pasta Chihuahua and an oxtail tostada.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.

Guy Fieri's hitting the road for on an off-the-chain culinary journey; on the Big Island, a Filipino-Hawaiian mashup is making a name for itself for leaving diners speechless.

Guy Fieri's travels with Antonia Lofaso on a culinary journey through Puerto Rico; in Old San Juan, they have a chicken-trifongo combo; a spot in Juncos serves plantain-picadillo lasagna and a stew made with pig's feet.

Guy gets a helping of comfort food; in Pleasantville, N.J., a local landmark dishes up down-home cooking; in Baltimore, a joint gets decadent with coconut-cream French toast; in Colorado Springs, Colo., a barbecue spot serves up meatloaf.

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

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Join Cindy Crawford and Ellen Pompeo as they discuss their busy lives and the breakthrough skin care discovery that keeps them looking their best. Take a trip to the stunning French countryside to see a rare French melon that defies aging.

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Cook a family sized meal with the power of two ovens.

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Trisha welcomes five young musicians from the Music City Youth Orchestra and the group performs Trisha's hit XXX's and OOO's with her; makes a hearty, cheesy chicken enchilada; nacho salads in a jar; ends the day with cinnamon cookies.

Indulgent comfort food dishes include cornbread salad with buttermilk chive dressing, cowboy lasagna, and Venita's chocolate chip cookies.

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.

With Nick working the wheat harvest, Molly Yeh makes him a hearty lunch with wheat-inspired delights; she cooks up her ginger chicken meatballs on soy sauce braised cabbage, yeasted scallion pancakes, hand pulled chili oil noodles, and matcha mochi.

Ree is making a well-earned lunch for Ladd and his new cowgirl, Paige, who are out shipping cattle; pasta with pancetta and corn; lemon pepper chopped salad; individual skillet focaccia; easy chocolate orange ice cream.

Ree Drummond shares homemade takes on star dishes from her Mercantile store; she makes BBQ Glazed Half Chicken with Balsamic Bacon Brussels Sprouts, Chocolate Almond Croissants, Parmesan Garlic Fries and an easy Roasted Vegetable Quesadilla.

While Ladd and Alex work cattle in Kansas, Ree Drummond fills the freezer with layered chicken spinach artichoke lasagnas and copycat convenience store burritos; she gets ahead with a skirt steak dinner kit for when her cowboy and cowgirl get home.

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.

Joanna shares a rich and delicious Friendsgiving casserole, cranberry sauce, green beans amandine and cherry almond crisp for dessert.

Joanna makes appetizers, including cheese balls, baked brie, dip, and pretzels.

Eric Ripert stops by the barn to cook and share his life-changing stories; Ina Garten welcomes him with a French Apple Tart before Eric makes an Seared Tuna with a Ginger Soy Salad.

Ann Patchett joins Ina Garten for a fun-filled day at the barn; Ina welcomes her with a rustic Cherry Clafouti; for lunch, they share Charlie Bird's Farro Salad with Ina's Jammy Eggs and Ann's favorite Roasted Cauliflower.

Going back to the basics with foolproof recipes, including Jeff Mauro's Beef and Broccoli Stir Fry, Katie Lee Biegel's Sheet Pan Lamb Meatballs with Veggies, Geoffrey Zakarian's Simple Poached Cod and Sunny Anderson's Easy Lemon Sunshine Bars.

Guy Fieri pits four talented chefs against one another in a grocery store cooking competition.

The three youngest members of the Fieri family are paired up with all-star chefs to prepare a one-hour Thanksgiving feast; Guy Fieri gives them a two-for-one special of pie and turkey that they must use in both their appetizer and entrée.

Guy invites three sweet and savory duos to cook and bake for a shot at $20,000; first, Guy splits the store in half and has the teams divide and shop their respective side of the store.

The bakers feel the holiday rush as Jesse Palmer sends them through three heated challenges: create ugly sweater cakes, turn store-bought cake into tasty centerpieces and build a snowman croquembouche.

Jesse Palmer escapes the cold weather by challenging the bakers to create desert-inspired succulent tarts, and two competitors are sent skiing into a cookie cake showdown.

Host Jeff Mauro challenges the first three teams to create a scene depicting what it would look like if Santa was starring in his very own buddy adventure movie. Judges Shinmin Li and Kardea Brown decide which two teams move on andwhichteamheadshome.

Giada De Laurentiis decks the halls as triple-threat titans Tiffany Derry, Michael Voltaggio and Brooke Williamson try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.

Host Jeff Mauro challenges the first three teams to create a scene depicting what it would look like if Santa was starring in his very own buddy adventure movie. Judges Shinmin Li and Kardea Brown decide which two teams move on andwhichteamheadshome.

Giada De Laurentiis decks the halls as triple-threat titans Tiffany Derry, Michael Voltaggio and Brooke Williamson try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.

Jesse Palmer escapes the cold weather by challenging the bakers to create desert-inspired suculent tarts, and two competitors are sent skiing into a cookie cake showdown; the final two highlight holiday vacation spots in hopes of winning the price.

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Meet the Shark PowerDetect Upright Vacuum with features like DuoClean Detect technology, self-cleaning brush roll and order neutralizing technology, you will be cleaning like a pro in no time!

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Learn about the wonderful world of Coin Collecting with your host Mike Mezack and get the opportunity to build your own collection with the best coin deals on TV!

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Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.

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Decorating your entire home has never been easier with the brand new Star Shower Ultra 9 laser light show! Now with 9 different patterns, your home will dazzle with thousands of bright colorful stars in just minutes!

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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 and her husband, Nick, are going to a potluck dinner, and Molly's bringing some of her favorite Midwestern dishes with a twist, like her beautiful eight-layer salad loaded with sweet squash and farro.

Molly Yeh is showing her thanks to all the hardworking farmers with a hearty breakfast spread.

Molly's blogging friends are flying in to help her pick apples on the farm; she makes a campfire supper that includes fried cheesy pickles, a butternut, bacon and apple hot dish, creamed spinach with crispy cheese and creamy butterscotch pudding.

A strange new food trend; pumpkin roll up; the Maniac Pumpkin Carvers demonstrate carving basics; a supermarket fix with an eerie twist; transforming Halloween candy; spooky sangria.

Kitchen hosts are cooking and tasting favorite fall produce; easy cheese and cranberry stuffed grilled chicken; farro and butternut squash salad; rutabaga, turnip and pear gratin; chicken sausage with apples, sage and cabbage.

Geoffrey Zakarian makes his Thanksgiving turkey two ways; Sunny Anderson puts her spin on a canned classic with her homemade apple and ginger cranberry jelly; Jeff Mauro bakes a brownie pecan pie.

Five bakers take on a stringy trend and build Christmas cookie carousels.

Five cookie makers must come up with gingerbread men costumes and are challenged to construct candy filled versions of Downtown North Pole.

Five cookie makers reveal who's on Santa's list by creating cookies showing someone doing a good deed and another being naughty; competitors create a display of cookie angel figurines filled with good spirits.

Jeff Mauro challenges the teams to create a scene capturing the moment a holiday photo goes wrong, while highlighting their cookie artist skills; judges Shinmin Li and Aarti Sequeira cut one team out of the picture.

To celebrate "Aquaman and the Lost Kingdom," host Jeff Mauro asks the teams to imagine what holidays look like under the sea and incorporate underwater plant life made entirely of sugar.

Jeff Mauro challenges the three remaining teams to reveal what will happen when the kids finally catch Santa while he's delivering their toys.

The last two teams standing take Christmas light displays to the next level by creating large-scale illuminated structures; Jeff Mauro, Shinmin Li and Aarti Sequeira determine who will be crowned Holiday Wars champion and win the $25,000 prize.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

Eight former champions in teams of two weave magic to create Christmas cookie quilts and construct gigantic stadiums worthy of the finest North Pole games.

Ree Drummond and Eddie Jackson host a dramatic opening night in the Christmas cookie playhouse, where four gingerbread masters craft cookie stick puppets; the bakers also build grand gingerbread puppet theaters to perform a play.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

Eight former champions in teams of two weave magic to create Christmas cookie quilts and construct gigantic stadiums worthy of the finest North Pole games.

Ree Drummond and Eddie Jackson host a dramatic opening night in the Christmas cookie playhouse, where four gingerbread masters craft cookie stick puppets; the bakers also build grand gingerbread puppet theaters to perform a play.

Selena Gomez rings in the new year with the help of Chef Eric Adjepong, who brings his eclectic flavors to a New Year's Day brunch. Selena's skills are tested as she tackles Shrimp and Banana Grits, Scallop Benedict, Kusshi Oysters and Malva Pudding.

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A spin on some classic family recipes; Maneet Chauhan makes palak paneer; Ming Tsai creates cheesesteak pot stickers; Jonathan Waxman serves French-inspired pierogis; Hunter Fieri cooks up some fish tacos.

Guy Fieri invites his chef friends to prepare an old-school Las Vegas meal fit for the Rat Pack; Marc Murphy updates the classic lobster thermidor and elevates creamed spinach with rich truffles and fried oysters.

Joanna shares Grandpa Stevens' classic Lebanese dish, fatayer, served with a Lebanese salad, hummus and baklava for dessert; after finishing up, Joanna surprises her dad with the leftovers of his favorite meal.

Joanna prepares an Asian-inspired meal with the help of her family.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

Chef Silvia Barban has one thing on her mind and that's revenge against Titan Brooke Williamson; if Silvia can handle the hurdles of Bobby Flay's Triple Threat kitchen and judge Andrew Zimmern's palate, she just may get her payback.

Four lucky superfans get the chance of a lifetime to compete in the "Chopped" kitchen; they'll have to take on a giant gummy creature and an intimidating piece of protein for the main course before using two tricky ingredients for dessert.

Competitors race to turn mystery ingredients into three-course meals; its all about skill, speed and ingenuity and only one chef will impress the judges enough to survive the chopping block.

A simple soup is part of a complex puzzle in the entrée round and a corn cake meets a classic candy in the dessert basket.

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.

A chocolate-covered seafood snack is a surprise in the appetizer container, with a tart fruit and a Japanese food staple in the entree basket.

The competitors bring their best to the kitchen to impress judge Martha Stewart; in the appetizer round, they face a modern take on beef Wellington and an iconic canned meat; one chef's ambitious plans force him to rush to beat the clock.

Three Iron Chefs judge a Thanksgiving feast; appetizers include turkey in more than one form; another bird gets some love in the entree round; an epic sandwich and a sweet casserole are two of the ingredients.

The group of defending champions must first rock a basket that includes pig ears; in the second round, the chefs must navigate the complicated relationship between fish and cheese; artichokes are a cruel draw for dessert.

The first basket features deceptively simple sausage and cabbage; an organ meat plays the starring role in the second basket; the final basket will take some champion swagger and skill to crack.

In the appetizer round, a hard-to-melt candy and a difficult-to-prep veggie; in the entree round, a seemingly cheffy protein; the dessert basket holds bison jerky.

A husband and wife are among the returning champs; crab claws and vanilla frosting in the first basket; the entree round basket contains wild boar; in the dessert round, a savory mousse causes the competitors some alarm.

Unusual clams and a decadent meat are ingredients in the first round; a protein almost takes up the entire entree round basket; onions are one of the ingredients in dessert basket.

In the appetizer round, a hard-to-melt candy and a difficult-to-prep veggie; in the entree round, a seemingly cheffy protein; the dessert basket holds bison jerky.

A husband and wife are among the returning champs; crab claws and vanilla frosting in the first basket; the entree round basket contains wild boar; in the dessert round, a savory mousse causes the competitors some alarm.

Unusual clams and a decadent meat are ingredients in the first round; a protein almost takes up the entire entree round basket; onions are one of the ingredients in dessert basket.

The first basket features deceptively simple sausage and cabbage; an organ meat plays the starring role in the second basket; the final basket will take some champion swagger and skill to crack.

At the Scout Elves' Enchanted Cottage, Duff Goldman asks the teams to create an edible shelf for their own Scout Elf; the bottom teams must impress judges Kardea Brown and Ashley Holt with their memory-filled snow globe showpieces.

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Ma's coming by for dinner, so Kardea Brown is cooking up some of her favorite comfort food classics, including Carolina smothered chicken with creamy mustard sauce, wild rice with mushrooms, roasted broccoli salad and sweet potato cheesecake.

Kardea Brown invites a few of her friends over for a pregame with oven roasted Carolina BBQ chicken wings, turkey sliders with onion jam and crunchy peanut and pistachio caramel popcorn.

Ann Patchett joins Ina Garten for a fun-filled day at the barn; Ina welcomes her with a rustic Cherry Clafouti; for lunch, they share Charlie Bird's Farro Salad with Ina's Jammy Eggs and Ann's favorite Roasted Cauliflower.

Eric Ripert stops by the barn to cook and share his life-changing stories; Ina Garten welcomes him with a French Apple Tart before Eric makes an Seared Tuna with a Ginger Soy Salad.

Ree Drummond takes potluck classics to the next level; she makes crowd-pleasing Chorizo Baked Beans, elevates a Napa Cabbage Salad, puts a new spin on a favorite with Smashed Potato Salad and creates a Lemon Blueberry Ice Box Cake.

Ree Drummond turns rotisserie chicken into four quick dinners; she makes a shortcut chicken, sausage and gnocchi, and mixes up a hickory BBQ chicken salad; she stuffs chicken artichoke bread bombs and saves time with fried chicken verde tacos.

Ree Drummond thinks thrifty with meals that are budget-friendly and big on flavor, like hearty veggie ragu with cheesy polenta, a 16-minute creamy pork chop pasta, stunning slow cooker chicken verde burritos, and her mash-up cheeseburger bowls.

Ladd's dad grills his famous chicken a la Chuck while the family's at church; deviled bacon and eggs; a big pot of pork lovers' baked beans; a country-style peach slab pie.

Muffins with vanilla butter; chicken and noodles; chocolate dipped peanut butter S'mores.

Alex is home from college and the cousins get together for a street taco feast; Texas braised beef; ranch chicken to pile into tacos; avocado lime crema; salsa diablo; mango de gallo; brown beans; grilled mini peppers; purple paletas.

Four chefs show their gratitude when Guy Fieri gives them an unbearable budget to make a Thanksgiving feast; the chefs must turn the store's leftover pre-packaged holiday food items into an upscale dinner; a fall favorite edition of Grocery Bowl.

Guy Fieri brings in four home-cook dads to take part in the DIY project of making family meals; they tell groan-worthy dad jokes to rack up ingredients for a family favorite meal and go bowling to strike out snacks.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with sizzling bacon dishes; they prepare a signature bacon dish using their meager piggy bank funds and prove they can do swine dining with a high-end dish featuring fruit.

Guy turns the GGG classic budget battle on its head by making the chefs spend over $60 when creating their signature high-end dinner.

Guy Fieri has the chefs turn a savory classic, ravioli, into a holiday favorite, before challenging the remaining chefs to make a decadent chocolate dessert using sample ingredients stationed around the market.

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 honors America's men and women in uniform by inviting four military vets with a culinary second-calling; they'll be joining forces with the Messlords, a group of DDD chefs who travel the world cooking for our troops; a Flavortown obstacle course.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience; from the chefs' arrival to the market tour and Guy's pre-show pep talk -- all will be revealed for the first time.

Guy Fieri sends chefs running through the aisles of Flavortown Market for the chance to make some dough; they face real-world challenges as they compete to be the last chef standing in this high-stakes cooking competition.

Four GGG winners return to Guy Fieri's Flavortown for a chance to take another crown in one big round; they must make a winner's dinner complete with an appetizer and entrée in an hourlong battle to shop the market for up to $20,000.

Four chefs must make Thanksgiving dinner using only seven pounds of ingredients; the chefs must make a 15 minute party plate; the final two chefs have two minutes to shop for an upscale Thanksgiving dinner so Guy Fieri can close up early.

Guy Fieri sends chefs running through the aisles of Flavortown Market for the chance to make some dough; they face real-world challenges as they compete to be the last chef standing in this high-stakes cooking competition.

Four GGG winners return to Guy Fieri's Flavortown for a chance to take another crown in one big round; they must make a winner's dinner complete with an appetizer and entrée in an hourlong battle to shop the market for up to $20,000.

Four chefs must make Thanksgiving dinner using only seven pounds of ingredients; the chefs must make a 15 minute party plate; the final two chefs have two minutes to shop for an upscale Thanksgiving dinner so Guy Fieri can close up early.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience; from the chefs' arrival to the market tour and Guy's pre-show pep talk -- all will be revealed for the first time.

In the first qualifying round, the three teams of cake and sugar artists must showcase an unlikely understudy who dreams of winning a spot to pull Santa's sleigh; two teams move on in the competition and the judges send one team home.

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Gnomes love a good holiday party, so host Jesse Palmer challenges three teams of bakers to create a gingerbread scene depicting gnomes hangin' for the holidays; the teams also have to create a cardamom dessert to go with their scene.

Host Jesse Palmer challenges the teams to create a holiday light show out of gingerbread and pair their glittering creations with the lightest of all desserts: choux pastry; judges Nacho Aguirre, Kardea Brown and Breegan Jane choose the winning team.

The baking teams are tasked with creating holiday memory snow globe scenes in gingerbread; they must also make a treat using the most common baking ingredient to represent snow -- coconut.

The Abominable Snowman inspires the challenge theme, "A Monster Christmas"; the teams must make an oozing caramel dessert to go with their display.

The best part of shopping at the holidays is seeing all the window decorations, so the baking teams are asked to turn their favorite holiday window scene into a gingerbread display with an animated element and a champagne dessert.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

There's a lot to be thankful for when Food Network's Sunny Anderson and Bobby Flay's daughter Sophie are in the house; silent but deadly Clayton Chapman and Italian authority Tony Priolo battle it out for the chance to stuff Bobby like a turkey.

Father-and-son chefs Beto and Julian Rodarte battle it out to prove that the only thing stronger than family is their desire to beat Bobby Flay; Daphne Oz and model Jourdan Dunn will then decide who has the chops to take Bobby down.

Culinary queen Martha Stewart returns with Iron Chef Michael Symon to beat Bobby Flay and they bring in two young guns, brunch queen Sarah Wade and sous chef Max Castro.

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.

Bobby has a full house for Thanksgiving when he's joined by Damaris Phillips and "Man v. Food" host Casey Webb; chefs Kevin Grossi and Lindsay Porter want a second helping of victory.

Martha Stewart joins Chopped judge Scott Conant for a Thanksgiving challenge; Moroccan-born Omar Zerrei and former Iron Chef America sous chef Ed Cotton take on Bobby Flay.

Ree Drummond and Eddie Jackson challenge four festive cookie makers to share the magic of Christmas vacation with two-sided picture postcards; the merry trip continues as the three remaining cookie makers craft 360-degree Christmas camper vans.

Inspired by Warner Bros.' Christmas movie "Elf," four cookiemakers create cookies that show Buddy's magical journey, and then cobble together 3D pop-up cookie books with their favorite movie scene.

Ree Drummond and Eddie Jackson celebrate a country Christmas by asking four countrified cookie makers to create two different cowboy Christmas designs; the remaining bakes create fully functional farmhouse cookie jars filled with their own cookies.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic -- the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

Geoffrey Zakarian is Bobby Flay's tour guide as chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic -- the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

Geoffrey Zakarian is Bobby Flay's tour guide as chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.

Ree Drummond and Eddie Jackson celebrate a country Christmas by asking four countrified cookie makers to create two different cowboy Christmas designs; the remaining bakes create fully functional farmhouse cookie jars filled with their own cookies.

Robert Irvine is in Albuquerque, N.M., home of minor league baseball team the Albuquerque Isotopes; it's Healthcare Worker Appreciation Night at the stadium, and Robert is tasked with serving an elevated dinner to 250 deserving guests.

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Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Duff Goldman and Kardea Brown welcome four kid bakers back to celebrate Turkey Day with Thanksgiving buttercream boards featuring duos of buttercream, baked items and chocolate-dipped treats, with the winner taking home a bountiful $10,000 prize.

Host Jeff Mauro challenges the first three teams to create a scene depicting what it would look like if Santa was starring in his very own buddy adventure movie. Judges Shinmin Li and Kardea Brown decide which two teams move on andwhichteamheadshome.

In Atlanta, cheddarwurst corn dogs and a knockout pastrami sandwich; in Minneapolis, bahn mi and bacon onion dip; in Woods Hole, Mass., mussels and lobster-stuffed cod.

Neapolitan pizza; spicy chickpea and oxtail stews; chicken burgers and quail.

In New York's East Village, a standout burger; in Eureka, Calif., roasted oysters and wild mushroom cobble; in Ridgewood, N.Y., banh xeo and suon nuong xa.

In Carlsbad, Calif., ravioli; in Troutdale, Ore., sloppy joes; in San Francisco, quesadillas, tortas and pozole rojo.

In Boston, chicken and waffles and off-the-hook tots; in Carmel, Calif., biscuits and gravy and brisket chili; in Superior, Wis., a house-cured meat pizza.

In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.

In Los Angeles, house-made hot dogs and pork adobo piled onto grilled cheese; in San Francisco, chicken jambalaya; in Minneapolis, tikka masala and naan.

In Bakersfield, Calif., savory stuffed pork chops and lobster mac 'n cheese; chicken and tri-tip with a south-of-the-border spin; in Somers Point, N.J., crab melt and pork belly Reuben.

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.

Guy Fieri tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.

Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.

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.