The chefs battle with their budgets to make their best burger and side and race the clock to make an Asian takeout staple; the final challenge is a Mexican takeout-style dinner.

In the second heat of Guy Fieri's wild team tournament, Culinary Award Winners take on Competition All-Stars; each tag team must make a vegetarian version of a classic food duo.

Guy knows there's nothing like the teamwork in a busy restaurant's kitchen, so he invites three teams of phenomenal chefs to represent their restaurants in Flavortown in two action-packed rounds of games involving prix fixe menus and best-sellers.

The chefs battle with their budgets to make their best burger and side and race the clock to make an Asian takeout staple; the final challenge is a Mexican takeout-style dinner.

Chefs cook their best regional sandwich, but on a budget; creating seafood dishes using ingredients from around the market; Guy's food wheel decides where the remaining two chefs get to shop for their regional comfort food dishes.

In the final qualifying round, Jonathan Bennett has three teams choose two of the scariest monsters imaginable and meld them into one maniacal monster mashup.

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Guy Fieri welcomes four of the best bacon chefs to make their best bacon sandwich; they have to stay under an ingredient weight limit when making their second dish; finally, the chefs are surprised with a misleading pig chart.

Guy isn't a fan of eggs, but that might change when he takes four chefs to Flavortown for a culinary competition about eggs.

The competing chefs get a ton of sugar in the first basket in the form of a breakfast classic with a twist; the chefs dig into a seven-layer dip.

A box of fish sticks is the big catch and the second round involves a lesson in putting the best foot forward when cooking with chicken feet.

Bobby Flay hosts the toughest cooking competition yet as one competing chef faces off against Bobby's three culinary Titans, Brooke Williamson, Michael Voltaggio and Tiffany Derry for a chance to win 25,000 dollars.

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

Global chefs Dannie Harrison and Hiro Tawara try to trip up Bobby Flay with some dishes that are off the map; Food Network's Giada De Laurentiis and Marcus Samuelsson are along for the ride and hoping Bobby gets jet lag.

Duff Goldman and Alex Guarnaschelli challenge Bobby Flay to a chocolate battle, but the script gets flipped when chefs Amber Croom and Emily Oyer surprise everyone with a savory chocolate showdown.

Things get personal when two people who know Bobby Flay better than anyone try to beat their boss.

Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient; chef Alex Guarnaschelli and.

Chef Richard Blais recruits TV personality Laura Vitale to try to knock Bobby Flay down a peg or two; they enlist the help of global food enthusiasts chef Reza Setayesh and chef Andy Gaynor to make Bobby's world spin.Guests: Richard Blais, Laura Vitale, Reza Setayesh, Andy Gaynor..

The kitchen gets steamy when Derek Simcik, named Sexiest Chef, goes up against Philadelphia's haute chef, Sylva Senat; Chris Santos and Marc Murphy choose which chef will burn Bobby Flay.

Cody and Sam Carroll of Cajun Aces compete to prove that love is a kitchen battlefield; it's only fitting that Sunny Anderson and Jeff Mauro officiate at the attempt to send Bobby Flay off unhappily ever after.

Siblings Matt and Lisa take their rivalry to the next level when they challenge each other for a chance to torch Bobby.

Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable moustaches to the kitchen.

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

Jet and Ali Tila bring their.

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.

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

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

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.

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

Chopped host Ted Allen and The View's Sara Haines sour Bobby Flay's night while chefs Grace Goudie and Andy Xu try to make lemonade out of their star ingredient.

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

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

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

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.

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

Chopped host Ted Allen and The View's Sara Haines sour Bobby Flay's night while chefs Grace Goudie and Andy Xu try to make lemonade out of their star ingredient.

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

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

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

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

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

Four cookie makers take on one of the hardest technical challenges: slice and bake cookies; hosts Duff Goldman and Rosanna Pansino reflect on the remaining three bakers' cracking 3D haunted mirrors, each with something spooky trapped inside.

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Midway eats, like the Onion Ring Nacho Supreme and Cosmic Funnel Cake at the Pasco County Fair in Florida; the Sights and Sounds of Christmas in San Marcos, Texas.

The Cowboy Breakfast ends the day with the uniquely sweet Caramel Apple Tots; Noah challenges himself to the 5 Pounderito and tries the finger-licking Ice Cream Funnelwich.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

Noah Cappe makes short work of the Smoke Bomb and the French Toast Crunch Burger; Blue Bacon Cheesecake; the annual Santa Maria Valley Strawberry Festival has inspired sweet berry treats like the Pizza Berry Pie and the Strawberry Crisp Corn Dog.

It's Chicago deep dish vs. Detroit pan and New York vs. St. Louis thin crust as pizzerias across the country roll out the dough for the pizza playoffs.

Chicago is a meat-and-potatoes paradise, where diners find a classic overloaded Chicago dog at Wrigley Field alongside former MLB pitcher Ryan Dempster, the South Side's most delicious deep-dish pizza, big beefy burgers, and beautiful barbeque.

Looking at secret menu must-haves.

Guy Fieri is digging into chicken and some crazy creations; in Palm Springs, Calif., a crepe spot is all about the savory, while a joint is cooking real deal Mexican pollo; an Egyptian food truck is serving wings and a falafel waffle.

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's unhinging his jaw for some sandwiches and big-time burgers; in Palm Desert, Calif., a market-deli is piling up the porchetta; a burger joint is adding over-the-top twists; in Nashville, Tenn., a Vietnamese spot is making the bomb banh mi.

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

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

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

In Modesto, Calif., Portuguese sausage and a lights-out lamb burger; in Oakland, okra gumbo and a meatless spin on succulent sandwiches; in Islamorada, Fla., wicked wings and righteous pork rinds.

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

Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

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.

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

In Los Angeles, short rib tacos and spicy pork chimichangas; in L.A.'s Chinatown, Big Easy po' boys and crawfish mac and cheese; in Charlotte, N.C., calzones and a stuffed cabbage specialty.

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

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

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

Guy Fieri's 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.

A Colorado Springs joint plates burgers on homemade focaccia; a San Antonio spot serves decadent dulce de leche cookies; a Sicilian place in Gilbert, Ariz., goes strong with their Grandpa pie.

In Cincinnati, a spot is piling up chili; in Bend, Ore., a vegan joint is getting creative with tostadas; in Venice, Calif., a pizza stop is frying up their pie.

Cultural cuisine with a twist: a cafe that's been serving scratch-made Scandinavian specialties in Salt Lake City since the 1950s; a pizza joint putting an Indian spin on the classic Italian pie; a funky Chinese-American mashup in New Orleans.

A stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu in Taos, N.M.; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.

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.

A Boston beer joint uses beer in its crust and tops it with taco fixings; a hard-rock hangout in Santa Fe, N.M., serves up carne asada pizza; a funky spot in Reno, Nev., gives new meaning to apple pie.

A Colorado Springs joint plates burgers on homemade focaccia; a San Antonio spot serves decadent dulce de leche cookies; a Sicilian place in Gilbert, Ariz., goes strong with their Grandpa pie.

In Cincinnati, a spot is piling up chili; in Bend, Ore., a vegan joint is getting creative with tostadas; in Venice, Calif., a pizza stop is frying up their pie.

Cultural cuisine with a twist: a cafe that's been serving scratch-made Scandinavian specialties in Salt Lake City since the 1950s; a pizza joint putting an Indian spin on the classic Italian pie; a funky Chinese-American mashup in New Orleans.

A stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu in Taos, N.M.; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.

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.

A Boston beer joint uses beer in its crust and tops it with taco fixings; a hard-rock hangout in Santa Fe, N.M., serves up carne asada pizza; a funky spot in Reno, Nev., gives new meaning to apple pie.

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

Guy Fieri's 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.

Guy Fieri's getting stuffed and sandwiched; in Los Angeles, a taco truck goes big with the birria; in Bend, Ore., it's Polish-palooza with lights-out pierogis; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.

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Kardea Brown cooks up her favorite recipes using nothing but her beloved cast-iron skillet; chicken and veggie skillet, cheesy skillet taco mac, cheesy skillet potatoes and Kardea's ultimate skillet brownie.

Kardea Brown makes the most of a free day by preparing dishes that make perfect leftovers; first up is chicken pot pie, and she makes plenty of cheesy country ham grit balls with spicy mayo and some pan-roasted sage and butternut squash.

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

Molly Yeh makes quick and easy recipes that let her spend more time enjoying her life as a new mom; she starts off with savory green pancakes for lunch, and then a hearty funeral hotdish and a crunchy romaine salad with breadcrumbs and dressing.

Molly Yeh is preparing make-ahead meals in anticipation of the birth of her first child; there's a freezer-friendly version of sweet potato and black bean burritos, mini spinach and artichoke chicken casseroles and potato bagel breakfast sandwiches.

Award-winning blogger and best-selling cookbook author Ree Drummond shares her special brand of home cooking from down on the ranch; she creates menus for every occasion, from last-minute family suppers to elegant celebrations.

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.

The Kitchen is ready for the ultimate snack attack with a munchie menu; Jeff Mauro gets cheesy with Cheddar Jalapeno Popper Dip, Geoffrey Zakarian bakes up Grape and Olive Flatbread and Katie Lee Biegel brings back Brown Butter Crispy Rice Treats.

Michael Symon gets ready for a barbecue encore, Cleveland style; Michael brings back the Italian sub burger and pairs it with crunchy-creamy waffle fries with Cleveland beer cheese sauce; for dessert he whips up portable apple hand pies.

Traci Des Jardins serves tuna tostadas; Michael Voltaggio preps pan con tomate; Antonia Lofaso gets red-hot and bothered; Marc Murphy makes mini eggplant parmesan.

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

Guy Fieri's digging into fresh and fried favorites; a Vietnamese spot in Orlando, Fla., is plating up pan-fried noodle, a renovated diner in Philadelphia is doing eggrolls with a twist and a BBQ joint in Memphis, Tenn., is smoking beef brisket.

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 Fieri grabs grub straight out of Mom's kitchen; in Boulder, Colo., a mother-son team serve up dan dan noodles and steamed buns; in Columbus, Ohio, a Jamaican joint dishes out jerk chicken; in Arizona, a family spot cooks Latin cuisine.

An Italian market in Robbinsville, N.J., serves prosciutto bread and multi-meat.

In Key Largo, Fla., a real-deal Italian joint cookin' up outrageous veal and hearty truffle mac and cheese; n Stockton, Calif., a funky food truck dishing out a taste of Southeast Asia with their homemade rice noodle soup.

In honor of Hotel Henson guest Puss in Boots, the bakers turn a croquembouche into a croquem-boots; then, they redesign a dessert to represent methods of death, and two bakers must create cat-sized cakes that display the judges' last wish desserts.

John Henson asks the bakers to update the hotel's signature hedge maze by teaming up to create hauntingly delicious maze cakes.

The bakers face decay when host John Henson challenges them to make moldy desserts that incorporate fermented ingredients; the judges smash desserts and dreams as they send one baker to the 13th floor.

John asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics; the bakers have the judges in stitches with realistic open-wound cakes.

John turns the bakers' worlds upside down with a challenge to make upside-down cakes without pineapple; the judges see double when the bakers team up to create identical twin cakes that taste different.

The bakers are tasked with creating desserts based on classic cocktails, and scaring the judges with entremets that represent their worst nightmares.

For their final night, John Henson asks the bakers to create sweet and savory grazing boards in honor of a dearly departed couple; Carla Hall, Stephanie Boswell and Zac Young judge black wedding cakes to determine the Halloween Baking Champion.

John asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics; the bakers have the judges in stitches with realistic open-wound cakes.

John turns the bakers' worlds upside down with a challenge to make upside-down cakes without pineapple; the judges see double when the bakers team up to create identical twin cakes that taste different.

The bakers are tasked with creating desserts based on classic cocktails, and scaring the judges with entremets that represent their worst nightmares.

For their final night, John Henson asks the bakers to create sweet and savory grazing boards in honor of a dearly departed couple; Carla Hall, Stephanie Boswell and Zac Young judge black wedding cakes to determine the Halloween Baking Champion.

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Trisha throws an impromptu get-together for singer-songwriter Sunny Sweeney, featuring an easy summer menu of roasted red pepper hummus, cucumber bites, pulled chicken sandwiches with spicy slaw, and a refreshing grape salad.

Trisha and her sister, Beth, take advantage of a beautiful day by preparing for a picnic; recipes include orzo salad, watermelon salsa, apricot rosemary glazed chicken, zucchini bread and a citrus cocktail.

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

Molly Yeh makes some easy Midwest staples to keep everyone going on the farm; Molly makes carrot cake baked oatmeal, a french fry-covered busy day hotdish, pea and bacon salad with french dressing and rocky road fudge.

Ree Drummond shares simple takes on comfort classics; she spices up Tex-Mex chicken fried steak, puts a speedy spin on pesto chicken lasagna skillet, gives cream of celery soup a retro vibe, and adds luxury to white chocolate hot chocolate.

Award-winning blogger and best-selling cookbook author Ree Drummond shares her special brand of home cooking from down on the ranch; she creates menus for every occasion, from last-minute family suppers to elegant celebrations.

Mulligatawny soup; Thai beef with peppers; chicken piccata; buttery lemon parsley noodles.

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.

Jo prepares a Tex-Mex menu inspired by a meal she made for Chip.

With some help from Chip, Joanna prepares an Italian feast featuring Dutch oven lasagna, focaccia bread, fig and grapefruit salad and chocolate souffles.

Molly puts a fresh spin on the classic farm lunch with her easy garlic and onion challah bread, chopped salad with crumbled feta, and creamy homemade hummus; for a sweet bite, Molly makes olive oil blondies with chocolate frosting and sprinkles.

It's a quiet weekend for Molly Yeh and her husband, Nick, on the farm, so Molly's making an inexpensive lunch using her favorite pantry ingredients.

The Kitchen is ready for the ultimate snack attack with a munchie menu; Jeff Mauro gets cheesy with Cheddar Jalapeno Popper Dip, Geoffrey Zakarian bakes up Grape and Olive Flatbread and Katie Lee Biegel brings back Brown Butter Crispy Rice Treats.

Four chefs from four of Guy Fieri's own restaurants face off in two rounds of culinary combat; Guy challenges his guys to make their best burger without any key ingredients; he forces them to shop for their ingredients using teeny-tiny little bags.

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

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.

Three top chefs from Northern California's world-famous wine country compete to show off their superior vintage; Guy Fieri welcomes them to the market with a gift basket full of local artisanal goods that they must feature in their signature dish.

Guy invites three chefs with previous wins to go head-to-head in a showdown of international flavors; the competitors must shop in Flavortown Market's new international section, where all the labels are in different languages.

In a Tournament of Champions Winners vs. Culinary Giant Slayers showdown, the teammates work alone in 10-minute tag-team shifts to create a sweet and savory duo with a few mandatory items.

In the second heat of Guy Fieri's wild team tournament, Culinary Award Winners take on Competition All-Stars; each tag team must make a vegetarian version of a classic food duo.

Eric Adjepong welcomes chefs from Arizona, New Mexico and Texas to show Alex Guarnaschelli the best of the Southwest.

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.

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

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Alex Guarnaschelli and Jeff Mauro of.

Eric Adjepong welcomes chefs from Arizona, New Mexico and Texas to show Alex Guarnaschelli the best of the Southwest.

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.

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

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Alex Guarnaschelli and Jeff Mauro of.

In the second heat of Guy Fieri's wild team tournament, Culinary Award Winners take on Competition All-Stars; each tag team must make a vegetarian version of a classic food duo.

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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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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Operation Smile: transforming lives and bringing smiles to children around the world.

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Molly Yeh shares brunch with some of her friends from Grand Forks, N.D.

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 whips up a smorgasbord of delightful Swedish-inspired foods, like sweet rose semlor buns, savory Swedish meatballs and a big green salad with tiny Hasselback potatoes and horseradish dressing; she stacks up a Smorgastarta sandwich cake.

Molly Yeh makes her favorite Middle Eastern dishes with a Midwestern touch; she prepares squash falafel with chipotle ranch, meaty twice baked potatoes, her take on a nutty basbousa with cherry compote and date cream soda floats to sip on the side.

The Kitchen throws a pizza party; Katie Lee Biegel mashes up a pizza salad, Sunny Anderson serves French bread Hawaiian pizza, Jeff Mauro upgrades any pie with Calabrian pizza ranch and Geoffrey Zakarian makes a flavorful classic white clam pizza.

Jeff Mauro's risotto scampi fra diavlo; Sunny Anderson's sunset park noodle bowl; Chef Michael Psilakis' spicy chicken tacos; spicy food predictions from around the world; The Kitchen Helpline; spiced up fruits; Geoffrey Zakarian's caliente colada.Guests: Michael Psilakis..

The Kitchen is ready for the ultimate snack attack with a munchie menu; Jeff Mauro gets cheesy with Cheddar Jalapeno Popper Dip, Geoffrey Zakarian bakes up Grape and Olive Flatbread and Katie Lee Biegel brings back Brown Butter Crispy Rice Treats.

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.

Bobby Flay is up to his ears in distractions courtesy of hosts Jaymee Sire and Andrew Zimmern, while chefs Byron Gomez and Sebastien Salomon tussle over a corny star ingredient.

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

Stephanie Boswell and Sunny Anderson bring brunch vibes into the kitchen with chefs Gabriella Baldwin and Jenifer Minelli, who are ready for a win against Bobby Flay.

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

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

Jonathan Bennett tasks the six remaining teams with creating a killer display featuring a clown terrorizing a victim; judges Shinmin Li and Aarti Sequeria have the last laugh as they chose the creepiest clown.

The five remaining teams face their hardest flavor challenge yet as Jonathan Bennett asks them to make over a classic Hollywood monster; judges Shinmin Li and Aarti Sequeira evaluate their devious designs before sending one team home screaming.

Jonathan Bennett invites the teams to a killer dance party where ravenous zombies have brain-inspired treats; judges Shinmin Li and Aarti Sequeira decide which three teams move into the semifinals and which team's chances are dead on arrival.

Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays; judges Shinmin Li and Aarti Sequeria announce whose piece is worthy of a spot in the finale.

Jonathan Bennett challenges the final two teams to imagine what creepy creatures are lurking in the darkest corners of a haunted attic; judges Shinmin Li and Aarti Sequeira crown one team the Halloween Wars Champions and award them the $25,000 prize.

Bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats; Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze.

Duff Goldman and Sam Seneviratne invite four fan-favorite kid bakers to their haunted Halloween kitchen and challenge them to create cemetery cakes inspired by candy bars.

Bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats; Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze.

Duff Goldman and Sam Seneviratne invite four fan-favorite kid bakers to their haunted Halloween kitchen and challenge them to create cemetery cakes inspired by candy bars.

Jonathan Bennett challenges the final two teams to imagine what creepy creatures are lurking in the darkest corners of a haunted attic; judges Shinmin Li and Aarti Sequeira crown one team the Halloween Wars Champions and award them the $25,000 prize.

The final four carvers battle it out to earn the title of.

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Michael Symon pays tribute to his southern culinary heritage, courtesy of his mother-in-law, Sherla.

Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail.

Guy Fieri's getting some heat in the kitchen; Chef Jose Garces tempts with his Tamales with Mole, Chef Nate Appleman woos with his Wood Fiery Pizza, Chef Jet Tila plates up some Pad Thai Kon Kaen and Chef Aaron May perfects Peri Peri Potatoes.

Guy Fieri invites his heavy-hitter chef friends over for a spontaneous Sunday cook-off; each chef comes up with unique, flavorful dishes that are easy enough for anyone to make at home.

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

Eric Adjepong invites three chefs to tackle one of most difficult foods to pull off in competitions, rice; as they pit their skills against Alex Guarnaschelli's experience, judges decide who has a chance at the money round.

The chefs create a kitchen traffic jam when the first basket inspires them to all use the deep fryer; the competitors struggle to make juicy swordfish steaks, and an unusual cheese product for dessert prompts one chef to attempt a cheesecake.

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.

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

Chopped is always a gamble, but the Casino Royale tournament allows competitors to replace basket ingredients with a roll of the dice; in the first round, something slithery is in the basket, and a Vegas-themed item in round two isn't a big hit.

In the second battle of this special.

In this third battle of the tournament, the chefs can gamble to get lucky or unlucky replacement ingredients; the appetizer basket reveals a notoriously challenging ingredient, and the final round chefs decide to take a chance by baking something.

In the fourth battle of the tournament, the chefs try their luck at replacing basket ingredients; a roll of the dice in the entree round leaves one chef with two proteins, and an interesting gamble keeps things exciting in the final round.

Four winners return to compete for the jackpot and the title of grand champion! The chefs have a choice to gamble away an ingredient before each round, and the $25,000 jackpot will get higher or lower depending on the champs' good or bad fortune.

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

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

The Titans think their ready to go up against Alex Guarnaschelli's protege, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

In this battle, the chefs are blessed with an abundance of the so-called food of the gods. In the first round, the competitors attempt to make duck and chocolate fly. Faux deviled eggs are a sweet trick in the entree basket.

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

The Titans think their ready to go up against Alex Guarnaschelli's protege, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

In this battle, the chefs are blessed with an abundance of the so-called food of the gods. In the first round, the competitors attempt to make duck and chocolate fly. Faux deviled eggs are a sweet trick in the entree basket.

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

The bakers make desserts designed to melt after hearing John Henson's torrid tale of the Human Ice Pop. The bakers honor the sword swallower with a dessert that swallowed another dessert to impress judges Carla Hall, Stephanie Boswell and Zac Young.

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Kardea Brown invites a friend over to sit by the creek, share a great meal and watch the world go by; her menu includes a seafood salad roll with Charleston shrimp and blue crab, homemade seasoned chips and Creekside custard cups.

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

Franco Noriega's brunch game is strong with his piled-high avocado toast and an elevated take on a Tex-Mex huevos rancheros with fried tortilla strips that's then covered in homemade salsa, refried beans, crema and the most perfectly fried eggs.

Franco Noriega recreates his Italian grandmother's favorite dishes; he serves a meal of prosciutto flatbread pizza, rigatoni bolognese and stuffed zucchini with lemon aioli; his deconstructed tiramisu celebrates the best part of an Italian classic.

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.

It's all about pregame prep as Ree Drummond scores big with drip beef meatballs to pile into rolls and BBQ pulled chicken for lighter lettuce wraps; she makes fan-favorite homemade mini pizza bagels and mashes up a dessert dream team for brookies.

Ree's sister Betsy visits the ranch; frittata; kale citrus salad; mystery rolls; lemon-lime pound cake.

Creating dishes with homegrown herbs including lemon-rosemary scones, French onion soup with fresh thyme, panzanella salad with basil, raita with salted naan wedges.

A brunch menu for three generations of Drummond girls features maple oat nut scones, cowgirl quiche, glamorous champagne oranges and homemade frozen mochas.

Ree's hits the road for a major bulk buy trip and stocks up on chicken breasts; cobb salad; skillet chicken lasagna;Thai lettuce wraps; chicken rice soup.

Four chefs are challenged to make pork-inspired dishes; chefs must shop for ingredients with piggy-faced backpacks; chefs have to pick key ingredients using Guy's unpredictable deck of cards; Guy challenges the chefs to make dinner on a $20 budget.

Four veggie masters compete in three veggie-inspired rounds; Guy gives them a list of key ingredients they must feature; a diner-style order wheel determines the classic meat dishes the chefs must make vegetarian; Guy takes away the chefs' carts.

Charity is important at Flavortown Market, where most of the unused food is donated to local food shelters after each competition; with that in mind, Guy decides to showcase chefs who are giving back to their own communities every day.

Food and family collide as Guy Fieri brings three DDD family duos to Flavortown to compete.

The tournament continues with families from.

Guy Fieri brings three DDD family duos to compete in Flavortown for the last spot in the tournament finale.

Three families compete in two games that will decide who wins the DDD Family Tournament and the $20,000 prize; Guy Fieri has two diner-style order wheels picking out which dishes the chefs must make and which games they must play in both rounds.

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

In the final qualifying heat, judges take on Team Next Gen; the chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning dish.

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.

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.

In the final qualifying heat, judges take on Team Next Gen; the chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning dish.

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.

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

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

Jonathan Bennett tasks the six remaining teams with creating a killer display featuring a clown terrorizing a victim; judges Shinmin Li and Aarti Sequeria have the last laugh as they chose the creepiest clown.

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Four expert cookie makers create hyper-realistic body part cookies; 3D cookie cauldrons that include potent potion ingredients.

Host Sunny Anderson asks seven carvers to create massive jack-o'-lanterns that tell a ghost story; then, each carver must create four nesting jack-o'-lanterns that are just as enchanting on their own as they are when they come together.

Each of the six carvers sculpt a 3D zombie in their likeness, complete with accessories that reflect their personality; the first team challenge requires creating a giant haunted house using a minimum of 15 pumpkins.

Sunny challenges the carvers to reach new heights and build their biggest pumpkin creations yet, first bringing a frightening phobia to life and then depicting a circus sideshow gone terribly wrong.

The final four carvers battle it out to earn the title of.

Bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats; Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze.

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.

Chefs Mark Henry and Larry Delgado hope to leave a grill mark on grill master Bobby Flay's record; chef Josh Capon and TV host Laura Vitale are there to try and help smoke Bobby out of his own kitchen.

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

The star ingredient gives everyone goosebumps, including.

Author Daphne Oz and chef Damaris Phillips decide who has the skill to paint Bobby Flay out of the picture; chef and artist Enrique Limardo goes up against Southwestern chef Jeff Smedstad in an all-out culinary battle.

Ted Allen and Jeannie Mai are keeping it real with Bobby; they're stacking the deck with some authentic Italian experts, chef Ryan DePersio and chef Giuseppe Fanelli who are hoping Bobby will be begging for Mamma Mia after they win.

Guests: Eddie Jackson, Casey Webb..

Bobby Flay tries to make chefs Raymond Yaptinchay and Cara Stadler go nuts in the kitchen. Michael Voltaggio and actress Morena Baccarin are there to cheer them on to victory.

Bobby Flay's got a signature dish that's way out of his comfort zone, and.

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.

Chef Christian Petroni and actress Kate Flannery from.

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

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

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

British bloke Brooklyn Beckham recruits Sunny Anderson to bring a transatlantic takeover to Bobby Flay's kitchen; chefs Francis Legge and Caroline Budge are ready to bring the heat from across the pond.

Chef Christian Petroni and actress Kate Flannery from.

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

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

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

British bloke Brooklyn Beckham recruits Sunny Anderson to bring a transatlantic takeover to Bobby Flay's kitchen; chefs Francis Legge and Caroline Budge are ready to bring the heat from across the pond.

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.

It's the day after Halloween, and four talented bakers show Duff Goldman and Rosanna Pansino how the creepers take time to relax; the three remaining cookiers try to bury the competition by making 3D ancient coffins with mummified ingredients.

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Bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats; Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze.

From monster sushi rolls and a five-layer pizza cake to Texas-sized cinnamon rolls and a towering pancake sundae, dining hot spots burst at the seams with titanic treats.

Diners featuring massive meat loaves, garlic fries, candied bacon, and chocolate waffle lava cake; former MLB baseball players Eric Byrnes and Jeremy Affeldt highlight food from San Francisco's AT&T Park, including the Crazy Crab Sandwich.

Seafood dishes that are making waves with fresh seafood, sandwiches and chowder gravy.

Sampling pork belly tacos and carne adobada in a high-energy marketplace in Oakland; turtle soup in Islamorada, Florida; savory crepes and a saucy twist on traditional beignets in Stockton, California.

Guy visits a butchery for loaded burgers and scratch-made corn dogs; a multi-generational diner makes mile-high meatloaf and an apple pie French toast; a 1700s inn turned gastropub serves a tomato twist on burgers and a funky spin on disco fries.

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

In Dallas, a funky Thai joint serves up noodles, curry and green papaya salad; in Miami, a Latin place deals in empanadas and a unique plantain sandwich; real Ethiopian favorites in Tucson, Ariz.

Guy visits Chico, Calif., celebrating the town's food scene as residents recover from ravaging fires; a wood-fired Italian spot cooks up pork ragu; a bakery serves up savory specialties like black bean chili; a pub serves a.

Brisket and burgers at a butcher shop-restaurant in Palm Beach, Fla.; Latin-style pork belly and Caribbean oxtails in Houston, Texas.

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

Guy Fieri enjoys a fun, filling fiesta, kicking off in Grand Junction, Colo., where a pub serves a real deal Reuben; a spot in Salt Lake City elevates tacos; an outrageous joint in Nashville, Tenn., cooks up Middle Eastern specialties.

Guy Fieri's rolling out with a little holey moley in New Hampshire, where a joint is puttin' out bomb bagels; in North Carolina, a funky spot is adding a Southern spin to egg rolls; a fun Florida chef is goin' prime time with pastrami and pizza.

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 is diggin' into all kinds of flavor, starting in Santa Fe, N.M., at a pub serving comfort grub like chicken and biscuits and in-the-shell clam chowder.

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

A coastal Georgia joint puts its spin on Nashville hot chicken with a side of spicy shrimp; a Vietnamese noodle bar in Calgary dishes out scratch-made savory street food.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

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 Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

Guy Fieri digs Greek-style lasagna at a family-run diner in Columbus; a California joint adds flair to comfort food with top-notch chicken and dumplings; big deal BBQ in New Jersey serves up pork and brisket piled high.

Righteous ramen in Millcreek, Utah; an authentic Italian spot making artichoke parmesan soup in Grand Junction, Colo; stuffed cabbage and schnitzel in Albuquerque, N.M.

Guy Fieri goes from strudel to noodle; in Boulder, Colo., a boho joint serves sweet strudel; Alberta's next-level Nepalese; in Memphis, Tenn., a couple brings big flavor to killer noodles.

Flavors from all over the world; a Middle Eastern smorgasbord serving standout samosas and chicken kebab; funky spot turning out real-deal Mexican tortas; Indonesian specialties.

Guy Fieri dives into a meaty smorgasbord, starting with a funky Nashville joint that serves a skyscraper burger; in New Smyrna Beach, Fla., a chef cooks up real deal gnocchi, and an out-of-this-world spot goes huge with a monster pork chop.

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

Guy Fieri digs Greek-style lasagna at a family-run diner in Columbus; a California joint adds flair to comfort food with top-notch chicken and dumplings; big deal BBQ in New Jersey serves up pork and brisket piled high.

Righteous ramen in Millcreek, Utah; an authentic Italian spot making artichoke parmesan soup in Grand Junction, Colo; stuffed cabbage and schnitzel in Albuquerque, N.M.

Guy Fieri goes from strudel to noodle; in Boulder, Colo., a boho joint serves sweet strudel; Alberta's next-level Nepalese; in Memphis, Tenn., a couple brings big flavor to killer noodles.

Flavors from all over the world; a Middle Eastern smorgasbord serving standout samosas and chicken kebab; funky spot turning out real-deal Mexican tortas; Indonesian specialties.

Guy Fieri dives into a meaty smorgasbord, starting with a funky Nashville joint that serves a skyscraper burger; in New Smyrna Beach, Fla., a chef cooks up real deal gnocchi, and an out-of-this-world spot goes huge with a monster pork chop.

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

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 Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

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

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.

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