Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity. In round one, a venomous threat in the basket tests their nerve.

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

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.

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

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

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

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.

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

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

Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity; in round one, a venomous threat in the basket tests their nerve.

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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The hosts get their grills ready for spring and put some gadgets to the test; Jeff Mauro makes grilled braciole; Marcela Valladolid makes grilled coleslaw; Shannon Ambrosio makes grilled jerk chicken; Geoffrey Zakarian makes smoking margarita.

Geoffrey Zakarian starts off with his grilled hanger steaks with roasted garlic romesco sauce; Katie Lee's spicy pineapple BBQ sauce; Sunny Anderson's nunya business Asian BBQ sauce; Jeff Mauro makes his peach peppadew pork pops.

"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.

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.

Fieri cranks up the chaos as the returning champ faces off against chefs Hanna Haar and Gustavo Romero in a nut-fueled challenge; standing between them and victory are judges Lee Anne Wong and Eric Greenspan, who are ready to scrutinize every bite.

Guy Fieri is turning up the heat in Flavortown as the returning winner defends their title against Franklin Becker and Allison Fasano; the chefs must ignite the taste buds of judges Dale Talde and Claudette Zepeda with their spiciest dishes.

Guy Fieri kicks off Game Day as the reigning champ faces Torrence Chef T Gregoire and Joe Flamm in tackling fan-favorite flavors; judges Marcel Vigneron and Marcus Samuelsson are calling the plays and only one chef can win up to $20,000.

Guy Fieri's son Hunter has run out of time to restock the store, so he puts six returned items in each chef's cart; the chefs must use all six ingredients over the course of both rounds, starting with a hometown favorite dish.

Guy Fieri invites four swine-dining chefs for a shot at $20,000; over two rounds and a plethora of pork plates, competitors will have to show up and show snout if they want to win the all-bacon battle.

Guy Fieri challenges three food truck teams to show off the food that made their trucks a hit.

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

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.

Guy Fieri invites four chefs from his show to put their poultry skills to the test in two rounds of chicken dishes at Flavortown Market.

Guy Fieri brings the international flavors he's discovered back home by inviting four DDD chefs to cook their world cuisine in Flavortown Market; their first challenge is injecting their global flavor into a diner classic.

Fieri has declared it Fry Day, and the returning champion takes on Jacob Town and Taylor Frankel in an epic battle for golden brown and delicious domination; Judges Mei Lin and Maneet Chauhan decide which chef takes home the gold and up to $20,000.

Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens; Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.

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.

Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens; Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.

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.

Fieri has declared it Fry Day, and the returning champion takes on Jacob Town and Taylor Frankel in an epic battle for golden brown and delicious domination; Judges Mei Lin and Maneet Chauhan decide which chef takes home the gold and up to $20,000.

Guy Fieri pairs the remaining six DDD chefs into teams and gives each duo under $20 to create a classic food duo; the top two teams continue their race for the $30,000 grand prize, while the bottom duo faces off in a seafood dinner budget battle.

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

A shocking ingredient in the advantage challenge requires Bobby Flay, Sunny Anderson and Michael Voltaggio to step up their game; when the grills and smokers are taken away, the Brawlers share a single piece of equipment to cook up a feast.

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

Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity; in round one, a venomous threat in the basket tests their nerve.

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

Bobby brings in undefeated chef Viet Pham to see if the Titans can end his winning streak; judge Frank Prisinzano's final score hinges on the ultimate battle between two fried chicken masters.

Chef Eric Adjepong has a smile on his face as he takes on his friends, Bobby Flay's Titans; with $25,000 and bragging rights on the line, Eric must manage the clock and the pressure from his pals.

Bobby Flay invites modern European chef Brittany Anderson to try and give the Titans a run for the money; things get spicy before judge Michael Psilakis awards the first-ever perfect score.

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

Damaris Phillips teams up with the Ace of Cakes, Duff Goldman, in his inaugural appearance to try and steal a sweet victory; top-notch pastry chefs Holden Jagger and Tova du Plessis must face off for a chance to bake Bobby under the table.

Love is in the air as married couple and chefs Laura and Sayat Ozyilmaz team up to take Bobby Flay down; chef Michael Voltaggio and Food Network's Jeff Mauro spark a budding bromance, leaving Bobby all by his lonesome.

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.

Bobby Flay tries not to get dunked on by basketball legend Amar'e Stoudemire and Katie Lee Biegel; chefs Michael O'Halloran and Alex Stickland go for the upset win.

Comedian Nikki Glaser has Bobby Flay in her sights and nothing is off the menu; she and Chef Michael Voltaggio attempt to bring contenders Troy Gardner and Rachel Klein to a vegan victory over Bobby.

Superchef Anne Burrell teams up with supermodel Gigi Hadid to give Bobby a real taste of the spotlight; they're hoping international chefs Melissa Araujo and Max Robbins can blind Bobby with their brilliance and capture a win.

Things heat up in this summertime 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.

Katie Lee Biegel and David Burtka dial up the distractions while chefs Lambert Givens and Jesse Houston try to ring Bobby Flay's bell.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

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

Michael Symon and Amanda Freitag are ready to make sure Bobby Flay goes home empty-handed; chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar for a chance to squeeze out a win against Bobby.

Food Network's Damaris Phillips and Sunny Anderson show up to light a torch under Bobby Flay's stove; chefs Brian Lopes and Jesse Wykle go head-to-head for a chance to make waves in Bobby's kitchen.

Chef Geoffrey Zakarian and Entertainment Tonight anchor Nischelle Turner dig up the dirt on Bobby Flay to help chefs Arnold Myint and Emily Lim get red carpet ready.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner acts like a dictator and has trouble listening to others' viewpoints.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Chef Geoffrey Zakarian and Entertainment Tonight anchor Nischelle Turner dig up the dirt on Bobby Flay to help chefs Arnold Myint and Emily Lim get red carpet ready.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner acts like a dictator and has trouble listening to others' viewpoints.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Michael Symon and Amanda Freitag are ready to make sure Bobby Flay goes home empty-handed; chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar for a chance to squeeze out a win against Bobby.

Food Network's Damaris Phillips and Sunny Anderson show up to light a torch under Bobby Flay's stove; chefs Brian Lopes and Jesse Wykle go head-to-head for a chance to make waves in Bobby's kitchen.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.

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

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

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Guy unveils the TOC VII bracket and previews four iconic mystery chefs.

Twelve chefs remain as the TOC VII qualifier rounds continue.

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

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

Guy Fieri invites four DDD chefs with vegan joints to compete in Flavortown Market; they make their vegan bestseller using only nine pounds of groceries before serving up a meat-free steakhouse dinner.

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

Three returning DDD chefs who have never tasted victory in Flavortown Market are ready for redemption, and Guy Fieri welcomes them back by giving them the ingredients that caused them to lose the first time around.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

Guy Fieri heads east to get a taste of the South; a smokehouse in New Hampshire is putting its own spin on meatloaf; a funky North Carolina joint is spicin' up its shrimp; a historic Florida spot is making a standout seafood stew.

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.

Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

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

Guy Fieri's flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

Guy Fieri's digging into dishes that begin with great dough; starting with savory venison sopes in Minneapolis; in Missoula, MT, a pizza spot is slinging artisan pies like meatball verde; a funky joint is serving up vegan doughnuts.

Guy Fieri finds all kinds of unexpected flavor, starting with next-level sandwiches in Cleveland with Chef Michael Symon; a New Jersey joint is amping up bar bites, and a chef in La Quinta, Calif., reinvents her mom's chilaquiles.

Guy is setting his sights on seafood and creative comfort; Stephanie Izard's Chicago joint puts out elevated diner fare like Szechuan biscuit sandwiches; in Florida, Guy finds gangster gumbo, off-the-hook etouffee and a righteous Reuben.

Guy Fieri revisits favorite diners, drive-ins and dives; these restaurants expand locations, menus and culinary boundaries.

This trip, Guy Fieri's getting into mega Mexican, mac 'n' cheese and prime-time pie; there's lights-out Latin in Chicago putting an upscale spin on shrimp empanadas and the-bomb birria grilled cheese.

Guy Fieri's headed back to some funky faves; the Cajun cuisine is still killer at an Indiana joint; a breakfast-and-lunch spot in Boston is slinging serious sammies; family-run eatery in upstate New York is dishing out an over-the-top turkey Reuben.

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 is digging into cheffed-up eats of all kinds; a "Diners, Drive-Ins and Dives" alum is sourcing local Decatur, Ga., ingredients for coffee-dusted venison; a joint in Texas is topping its bagels with basil schmears.

Guy Fieri is diving into texture and flavor; a BBQ bistro in Sherman Oaks is cooking the brisket noodles; a Cincinnati diner is plating top-notch chili crunch chicken nuggets; a spot in Austin is serving up a primo pasta margarita.

Fieri's savoring sammies, sausage, and sweets! A funky Filipino joint in Sacramento, CA, is making crazy cookies, and a West Palm Beach, FL, spot is smoking gator sausage.Plus, an elevated eatery in Tampa is plating an out-of-bounds Italian sandwich.

Guy Fieri hits up joints owned by Food Network super chefs; Maneet Chauhan serves up her creative spin on Indian recipes in Nashville, Tenn.; Michael Symon fires up pork belly at his barbecue spot in Cleveland.

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 explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennesse; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Fieri's savoring sammies, sausage, and sweets! A funky Filipino joint in Sacramento, CA, is making crazy cookies, and a West Palm Beach, FL, spot is smoking gator sausage.Plus, an elevated eatery in Tampa is plating an out-of-bounds Italian sandwich.

Guy Fieri hits up joints owned by Food Network super chefs; Maneet Chauhan serves up her creative spin on Indian recipes in Nashville, Tenn.; Michael Symon fires up pork belly at his barbecue spot in Cleveland.

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 explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennesse; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Guy Fieri is digging into cheffed-up eats of all kinds; a "Diners, Drive-Ins and Dives" alum is sourcing local Decatur, Ga., ingredients for coffee-dusted venison; a joint in Texas is topping its bagels with basil schmears.

Guy Fieri is diving into texture and flavor; a BBQ bistro in Sherman Oaks is cooking the brisket noodles; a Cincinnati diner is plating top-notch chili crunch chicken nuggets; a spot in Austin is serving up a primo pasta margarita.

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

Noah Cappe starts his journey out west to the Arizona State Fair; a beautifully grilled burger packed with flamin' hot cheese puffs; a Watermelon Taco.

2026 will be one of the most historic years ever in U.S. coinage; join your host Mike Mezack to learn about the incredible U.S. Quarter program and get a chance at an exclusive P&D Roll!

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Molly Yeh fires up the outdoor grill to make her favorite tailgating recipes including spicy cheddar juicy lucies with homemade chili potato chips and sesame avocado salsa on the side, and grilled corn on the cob slathered with a tangy kimchi mayo.

Molly Yeh hosts a double-date pizza party on the farm and takes the Italian grilling outside; she makes cheesy fried risotto balls, grilled zucchini pizza with basil mint pesto and a crisp Romaine salad drizzled in bacon fat vinaigrette.

Molly Yeh makes a housewarming dinner of Midwest-Jewish mashups; the menu includes BBQ brisket sandwich with caraway coleslaw on pretzel challah buns, scallion cream cheese grilled corn and rugelach cookie salad for dessert.

Molly Yeh and husband Nick celebrate wheat harvest with a tractor tailgate party on the farm; Molly makes colorful sheet pan ratatouille pizza, succulent grilled rib eye steak on feta farro with garden veggies, and tangy rhubarb bars for dessert.

After a good workout, Molly Yeh rewards her exercise buddies by grilling Margherita and Prosciutto Pizzettes, Corn with Spicy Calabrian Chili Butter and her version of the Hagen House Salad.

For her late-night date night with Nick, Molly Yeh pulls out all the stops with her juicy steak party sub and scrumptious grilled potato salad with zhoug mayo; she makes orange blossom blondie ice cream coated in a white chocolate raspberry shell.

Sticky oven roasted barbecue chicken thighs; grilled vegetables with cilantro-yogurt dressing; spicy pasta salad with smoked gouda, tomatoes and basil; vanilla ice cream with peach syrup.

Ree Drummond improves her potluck game with four portable ideas for barbecue season; she serves up an eight-layer dip, barbecue potato salad, blueberry cornbread panzanella, and a lemon icebox pie.

Ree Drummond puts together a quick and easy ranch-style cookout; she makes Caribbean Burgers with mango slaw for a taste of the islands in Oklahoma, and her Sunshine Pasta Salad and lemon mustard dressing is a colorful side dish.

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

Grilling up the summer's best recipes, including grilled tomatoes with scallions, chives and ricotta and grilled corn and farro salad; "Cakealikes" judge Kalen Allen stops by to share his opinions on the season's grilling trends.

Chef Jet Tila makes two Chinese-American icons from scratch: Beef & Broccoli and Sesame Chicken. He shares professional wok tips, velveting techniques, and the salty-sweet flavors that turned these restaurant favorites into at-home essentials.

Chef Jet recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples.

Guy Fieri's doubling up with sweet and savory, both hot and cold; there are chicken and steak arepas in San Juan, Puerto Rico, winning wings from a food truck in Laramie, Wyo., and an ice cream-cake combo; a raclette-ramen mashup in Cleveland.

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

Guy Fieri is checking out all kinds of culinary spots, like a Las Vegas food truck smoking up monster sandwiches and a California comfort spot with pot pie; a Mediterranean joint's beef skewers and tandoori chicken.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

Texas meets Ethiopia at a Dallas-area joint with big-time brisket injera nachos; a Naples, Fla., spot has a gluten-free twist on beignets and an Atlanta chef is serving up carnitas and barbacoa.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

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.

Gordon tries to revamp Kings Blue Jam Café in Houston, a café specializing in all things breakfast, brunch and lunch, but the overwhelming menu and miscommunication among staff members is causing issues.

Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021.

A vegan restaurant grappling with direction and disorganization needs help.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

Guy's savoring smoked, fried, and dry-aged delights!

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 road trips across America to check out classic greasy spoons. With a new generation of owners and delicious homemade food, these are the kind of places that make America special.

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

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

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.

Guy's savoring smoked, fried, and dry-aged delights!

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 road trips across America to check out classic greasy spoons. With a new generation of owners and delicious homemade food, these are the kind of places that make America special.

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

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

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.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

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

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Transform your bath affordably in just one day!

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Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

Ina Garten welcomes chef Erin French, the owner of The Lost Kitchen restaurant and star of "The Lost Kitchen"; Ina digs deep into Erin's inspiring life, and they make banana crunch muffins and Erin's dad's meatloaf.

Nathan Lane spends a day at Ina Garten's barn, where she makes Nathan's favorite dessert: rum raisin rice pudding; he shares his incredible life story; Ina teaches Nathan to make mussels with saffron cream with herbs from her garden.

Kardea Brown plans the perfect menu to celebrate the end of summer with her girlfriends; she grills jerk chicken and pineapple skewers along with sweet and savory grilled corn and makes sweet heat baked beans and frozen spiked mojito pops.

Kardea invites friends over for an afternoon Lowcountry cookout; on the menu are grilled mahi sandwiches, grilled shrimp macaroni salad and grilled potatoes tossed with EVOO and chives; for something sweet, Kardea whips up a berry dump cake.

Kardea Brown is firing up the grill for everything from dinner to dessert; Korean-style short ribs with a loaded grilled potato and grilled Brussels sprouts salad; Bryon's mini peach dump cakes are also made on the grill.

Kardea Brown hosts an end-of-summer barbecue and serves steak burgers with hot pepper bacon jam and beer cheese, grilled corn with garlic butter, spicy sausage baked beans and homemade pineapple whip with toasted coconut and macadamia nuts.

Smoky salt and pepper drumsticks; flame-grilled cheesy steakburgers; grilled taters with onions and garlic; spicy street corn; blueberry hand pies.

Ree answers cookout questions from friends and locals; she shares a chicken fajita salad and cilantro lime dressing arranged as a stunning centerpiece, plus pepperoni potato salad and Southern panzanella; Ree also makes grilled sheet pan s'mores.

Ree Drummond makes a Mexican-inspired family dinner on the grill, and Ladd pitches in with the cooking; marinated Carne Asada, teamed up with skewers of juicy chipotle glazed shrimp; corn and squash salad; grilled pineapple with cream.

A super slider supper is in the spotlight in Ree Drummond's ranch kitchen; Ladd's chicken bacon sliders shine with an ultimate grilled and chopped salad; there's also a show-stopping brown sugar peach ice box cake and grilled pineapple cocktails.

Ree Drummond cooks up some delicious ideas for a barbecue feast using a grilled pineapple pepper relish to top both her sticky BBQ glazed pork tenderloin and baked cheese; she prepares Ree's eat your greens salad and a party-worthy frozen sangria.

This potluck season, Ree Drummond is all about fast BBQ; she prepares a make-ahead berry cheesecake icebox pie and shortcut hash brown potato salad; then, Ree whips up a colorful cowboy caviar and gets sticky with spicy BBQ peach smoked sausage.

Katie Lee whips up her Beastie Burger; Sunny Anderson makes a twist on a classic with her grilled chicken and corn pasta salad; Geoffrey Zakarian prepares grilled shrimp cups with aioli; chef Roger Mooking stops by with his chicken wing skewers.

The hosts cook up big batch dishes for a great summer party; Sunny Anderson makes an easy smokehouse burger; Geoffrey Zakarian whips up his herbed potato salad; Alex Guarnaschelli satisfies the sweet tooth with glazed funnel cakes.

The chefs must use peanut butter in their grilled pizzas; the chefs dig through carts filled with mystery meats and unmarked cans to cook up the best dish possible.

The chefs can only use ingredients that begin with A, B, or G for "Always Be Grilling"; the chefs must incorporate tamarind paste into their meaty madness; a fast paced grill-off.

The chefs' first dish must include wasabi, chocolate and two buns; bountiful seafood feast; the chefs play Guy's arcade favorite, Spreeball, to win the tofu and pineapple they must feature in their grill master's dinner.

Contestants must fit all the ingredients for their hometown grilled special into ultra-tiny grocery bags and play a game of Grocery Golf to find out which wild ingredients they must feature in their best grilled sandwich.

As Michael Symon and Esther Choi challenge the nine remaining chefs with constant twists and turns, adaptability is the key to survival. The chefs deal with missing kitchen equipment while making their best noodle dish for judge Marcus Samuelsson.

Michael Symon and Esther Choi ask the eight remaining chefs to battle in teams of four, and the winning team gets some well-deserved rest. The losing team must make their best late-night eats for judges Brooke Williamson and Ayesha Nurdjaja.

Michael Symon and Esther Choi challenge the chefs to take risks as they prepare food for judge Marcel Vigneron.Then, the chefs have a limited time to execute two exacting dishes,and judge Andrew Zimmern decides which chefs advance to the final shift.

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

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

Michael Symon and Esther Choi challenge the chefs to take risks as they prepare food for judge Marcel Vigneron.Then, the chefs have a limited time to execute two exacting dishes,and judge Andrew Zimmern decides which chefs advance to the final shift.

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

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

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Join your hosts Kevin Cash & Cory Cady as we discuss the 250th Anniversary of America with the official "America 250" logo on a Silver American Eagle label; we are locking in orders for this iconic release, but coins are limited! Don't miss out!

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U.S. Navy chefs will have to create spectacular appetizers using an aged meat product before reworking a patriotic cake for dessert, all with $75,000 for a charitable cause on the line.

Four members of the U.S. Air Force compete; in the appetizer basket, the chefs find a bowl of something comforting and a crunchy snack, while the dessert round includes a wild play on pickles.

Chopped welcomes the U.S. Marine Corps chefs to the kitchen; the competitors must figure out how to make something that's normally ready-to-eat ready for the judges and get creative when a breakfast food appears in the basket.

Four chefs from the U.S. Army transform a favorite soldier comfort food into an elevated appetizer; a festive drink shakes up the competitors in the dessert round as they fight for a spot in the tournament's finale.

The four military finalists cook as a team against a mystery "Chopped" judge in every round; their teamwork and creativity will be tested as they battle against star chefs for the chance to win $75,000 for a charitable cause.

Bobby Flay's friends Damaris Phillips and Michael Symon get together for the very first time to try to take their pal down; he'll have to tango with fellow New Yorkers Andrew Lukovsky and Airis Johnson, who aren't going down without a fight.

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

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

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

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

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

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

Food Network's Jet Tila and chef Carla Hall hope to get sweet revenge over Bobby Flay; they bring in Asian food specialists chef Dan Jacobs and chef Tony Nguyen to dodge Bobby's curveballs and take home a win.Guests: Jet Tila, Carla Hall, Tony Nguyen, Dan Jacobs..

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.

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

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

Pastry chefs Clarice Lam and Avery Ruzicka heat up the ovens for the chance to take on Bobby Flay; chefs Michael Symon and Marcela Valladolid use their sweet tooth expertise to choose their champion.Guests: Michael Symon, Marcela Valladolid..

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

In an alliance of fancy folks, Bethenny Frankel and Geoffrey Zakarian team up to out-fancy Bobby Flay; chefs Chad Rosenthal and Brian Hill are there to frighten him with their food.

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

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

Chefs Liam Beardslee and Nicole Gomes get an unlikely supporter as Bobby Flay's daughter, Sophie Flay, joins Alex Guarnaschelli to show that she's the Flay to win.

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

Food Network's Anne Burrell and Damaris Phillips team up to hassle, heckle, and hope Bobby Flay loses.

Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down; chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby.

The BBQ games are back; judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan and Brooke Williamson face off for a shot at premium ingredients for the brawl.

For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs reveal the results, delivering insight that won't be found anywhere else, along with a few saucy secrets and plenty of hot takes!

Chef Geoffrey Zakarian and Entertainment Tonight anchor Nischelle Turner dig up the dirt on Bobby Flay to help chefs Arnold Myint and Emily Lim get red carpet ready.

Jet and Ali Tila bring their "Team Tila" energy into the kitchen; chefs Renata Ferraro and Ricky Dolinsky duel it out.

The BBQ games are back; judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan and Brooke Williamson face off for a shot at premium ingredients for the brawl.

For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs reveal the results, delivering insight that won't be found anywhere else, along with a few saucy secrets and plenty of hot takes!

Chef Geoffrey Zakarian and Entertainment Tonight anchor Nischelle Turner dig up the dirt on Bobby Flay to help chefs Arnold Myint and Emily Lim get red carpet ready.

Jet and Ali Tila bring their "Team Tila" energy into the kitchen; chefs Renata Ferraro and Ricky Dolinsky duel it out.

Food Network's Anne Burrell and Damaris Phillips team up to hassle, heckle, and hope Bobby Flay loses.

Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down; chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby.

Chefs Poppy O'Toole and Mika Leon lost once to Bobby Flay and they're back to ensure that doesn't happen again; Antonia Lofaso and Sophie Flay root them on from the sidelines.

Michael Symon and Madison Keys serve Bobby a curveball with a family duo.

Tired of bloating or gut issues that won't go away?; discovering the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion and restore balance naturally.

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CSN Mint presents 1776-2026 U.S. Mint coin roll offers honoring America's 250th Anniversary, including the Emerging Liberty Dime, Enduring Liberty Half Dollar, and P&D Quarter Roll Continuity.

Tyler Florence welcomes nine food trucks to the NASA Johnson Space Center in Houston, TX, where their road trip for $50,000 across America's Gulf Coast begins; Tyler groups the teams into squads.

The teams create their own food halls, led by captains Bobby Flay, Maneet Chauhan and Brooke Williamson; the Brawlers must bring the heat and their heritage to the table to impress the judges.

The BBQ games are back; judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan and Brooke Williamson face off for a shot at premium ingredients for the brawl.

Chef Antonia Lofaso returns for another wild night at Eric Adjepong's high-stakes culinary poker showdown! This time, she's betting against her best buddies and acclaimed restaurateurs Ayesha Nurdjaja and Claudette Zepeda.

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

After midnight, Eric Adjepong invites top chefs to bring $5,000 of their own money, and play his culinary card game. Eric deals out the dish, time allotted and mandatory ingredients, but it's each chef's secret wildcard that makes or breaks the game.

Four champions return to the kitchen via personal invitation from judge Scott Conant; a notorious vegetable is a true test in the appetizer basket; in the second round, one chef hits a major hurdle when an ingredient falls to the floor.

Four returning chefs are put to the test by legendary judge Chris Santos for a chance to compete in the tournament finale with Chris as their sous chef; a beautiful ode to bacon is one of the ingredients in the appetizer basket designed by Chris.

Four champions return to the kitchen as favorites of judge Alex Guarnaschelli; in the first round, a French pastry and a flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors.

Four competitors return to the stoves after being hand-picked as favorites by judge Maneet Chauhan; the baskets that Maneet selects for this battle include a signature Nashville flavoring, an Indian dessert and a frozen cocktail.

The best of the best face off to see who can emerge victorious in the tournament finale fight to win $25,000 in cash, $25,000 for charity and legendary status.

Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity; in round one, a venomous threat in the basket tests their nerve.

Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity. In round one, a venomous threat in the basket tests their nerve.

For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors.

Native American chefs who revere indigenous culinary traditions compete in a first-of-its-kind battle; every basket is packed with ingredients known and loved in native communities, like sumac and whitefish for the first round.

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

For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors.

Native American chefs who revere indigenous culinary traditions compete in a first-of-its-kind battle; every basket is packed with ingredients known and loved in native communities, like sumac and whitefish for the first round.

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

For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors.

Four chefs find a surprise in the appetizer basket and get a bit overzealous pounding pork for their entrée; the final two competitors are tickled pink by the discovery of pink pineapple in their dessert baskets.

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

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Katie Lee makes roast chicken with a twist; the Rotisserie Club kicks off with Jeff Mauro's pulled chicken sandwich; John Seymour grills honey garlic chicken thighs; The Kitchen Helpline; Geoffrey Zakarian serves up a mint julep.

A group of talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Sunny Anderson prepares a green goddess salmon burger; guest chef Antonia Lofaso contributes a sausage and broccoli rabe hero; Jeff Mauro rounds out the menu with an innovative meatball salad.

Three chefs from New York, Oregon and Texas who specialize in vegetarian and vegan cuisine meet host Eric Adjepong in the arena with the hopes of knocking Chef Alex Guarnaschelli out of the competition and a chance to win $10,000.

Host Eric Adjepong welcomes three French experts from California, Florida and Colorado to attempt to take down classically French-trained chef Alex Guarnaschelli.

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 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.

Eric brings in chefs from California, Texas and New York to challenge Alex in a battle of Mediterranean dishes.

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

Guy Fieri brings back four chefs who came close to victory in their first time in Flavortown Market to prove that the second time's a charm; the chefs make a redemption dinner using the ingredients that previously took them down.

Four cheese-obsessed chefs go head-to-head in two challenges; Guy Fieri rolls a cheese die to determine how many different types of cheese the chefs must use before they shop the sample tables for their cheesy winner's dinner.

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

Four chefs with a knack for cooking on a budget take on two of Guy Fieri's all-new budget games; the chefs must make a hearty lunch with ingredients that satisfy Guy's price-based grocery list.

Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens; Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.

Fieri fires up a full-throttle meat lovers showdown as the returning champ battles Quentin Garcia and Dominique Leach in making bold, protein-packed plates. Maneet Chauhan and Michael Voltaggio judge who has enough sizzle to take home up to $20,000.

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!

Guy Fieri challenges three chefs representing international cuisines to make their signature seafood dish for $10,000; the winner then takes on the world-class GGG judge of their choice in the ultimate international showdown for another $10,000.

Fieri fires up a full-throttle meat lovers showdown as the returning champ battles Quentin Garcia and Dominique Leach in making bold, protein-packed plates. Maneet Chauhan and Michael Voltaggio judge who has enough sizzle to take home up to $20,000.

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!

Guy Fieri challenges three chefs representing international cuisines to make their signature seafood dish for $10,000; the winner then takes on the world-class GGG judge of their choice in the ultimate international showdown for another $10,000.

Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens; Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.

Guy Fieri challenges the five remaining DDD chefs to make a burger and side using only nine ingredients; the bottom two chefs must shop fast and furious for ingredients to make takeout noodles to earn the last spot in the finale worth $30,000.

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

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

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

For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors.

Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.

Bobby Flay isn't taking it easy on the new Titan, Ayesha Nurdjaja, as he invites the winner of "Last Bite Hotel," chef Nini Nguyen, to challenge the Titans; judge Daniel Boulud keeps the pressure high with his palate.

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 Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete; Scott enjoys showing off his skills to the Titans, and it's all fun and games until judge Jonathan Waxman puts the pressure on.

Jet Tila may be friends with Bobby Flay's Titans, but he's ready to be not so friendly to add Triple Threat Champion to his list of accolades and walk away with $25,000; global chef Lorena Garcia will be the judge of that.

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.

Hamilton star Christopher Jackson and Chef Josh Capon double-team Bobby Flay while chefs Edwin Bayonne and Kyle McClelland deep-fry his ego.

Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs to challenge Bobby Flay; the two up-and-comers, Dafna Mizrahi and Jose DeJesus, specialize in Mexican cuisine, and they're not going to play nice.Guests: Anne Burrell, Michael Voltaggio, Jose DeJesus, Dafna Mizrahi..

Chef Alex Guarnaschelli gets an assist from actress Malin Akerman, who proves to be more of a distraction than Bobby Flay can handle; chefs Andrew Bent and Alejandro Barrientos try to steal a win; Malin runs interference in Bobby's kitchen.

Bobby Flay's got a signature dish that's way out of his comfort zone, and "Law & Order"'s Angie Harmon and Scott Conant aren't making it any easier as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

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.

Comedic actor Tony Hale seeks Amanda Freitag's help; they bring in chefs Cristian Rebolledo and Matt Migliore to create a globally inspired dish.

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.

Country music superstar Maren Morris teams up with Sunny Anderson to sing Bobby Flay's swan song; chefs Matthew Dolan and Thomas Kelly give everyone something to taco 'bout.

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.

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.

Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a drop challenge to erase him off the board, while chefs Jocelyn Law-Yone and Rasheeda Purdie school Bobby on their signature dishes.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner remains defiant and won't cooperate with Ramsay.

Chef Ramsay heads to West Babylon, N.Y., to help two inexperienced restaurant owners with their struggling establishment; after discovering a lack in communication, Ramsay stages an emotional intervention with the staff.

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.

Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a drop challenge to erase him off the board, while chefs Jocelyn Law-Yone and Rasheeda Purdie school Bobby on their signature dishes.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner remains defiant and won't cooperate with Ramsay.

Chef Ramsay heads to West Babylon, N.Y., to help two inexperienced restaurant owners with their struggling establishment; after discovering a lack in communication, Ramsay stages an emotional intervention with the staff.

Country music superstar Maren Morris teams up with Sunny Anderson to sing Bobby Flay's swan song; chefs Matthew Dolan and Thomas Kelly give everyone something to taco 'bout.

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.

Brooke Williamson and actor Randall Park recruit chefs Marcos Spaziani and Richard Van Lê to teach Bobby Flay a thing or two about a tricky signature dish.

Fashion icon Carson Kressley and pastry chef Stephanie Boswell zhuzh up chefs Chris Infinger and Kevin Lee and prepare them for victory over Bobby Flay.

Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.