In this special competition, chefs with a deep understanding of food insecurity make meals with kids in mind; the breakfast, lunch and dinner baskets are packed with family-friendly flavors to prompt nutritious and satisfying culinary creations.

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

In this special competition, chefs with a deep understanding of food insecurity make meals with kids in mind; the breakfast, lunch and dinner baskets are packed with family-friendly flavors to prompt nutritious and satisfying culinary creations.

Four skilled sushi chefs compete to create appetizers with precision and potato chips; the chefs in the entrée round get creative with a prized fish and some candy, while choices in the dessert round impress the judges.

In this taco competition, four chefs attempt to prove who deserves to win the prize money; a frantic first round leads to some missteps in the kitchen; the chefs find red snapper in the baskets so fish tacos are in order for the entree round.

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"The Kitchen" is going green with seasonal recipes and sustainable ingredients; dishes include lentil stuffed peppers, broccoli stem salad and a ratatouille sandwich; hosts create an indoor vertical herb garden and try upcycled snacks.

"The Kitchen" hosts share money-saving ingredients for hearty family meals; Geoffrey Zakarian gets two meals from his slow-roasted pork shoulder, Katie Lee Biegel creates a chilaquiles frittata, and Sunny Anderson presents a potato recipe round-up.

The hosts are making dishes they've never done before; Geoffrey Zakarian shares his chicken cacciatore; Katie Lee Biegel does an open-faced tuna melt; Alex Guarnaschelli creates a juicy peach Melba cocktail.

Eric Adjepong welcomes back chefs Kevin Lee, Taylor Frankel and Jonathon Sawyer, who have each defeated Alex Guarnaschelli in past competitions; judges Marcus Samuelsson and Maneet Chauhan decide if Alex finds redemption.

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

In a battle for the ages, Alex competes against her rivals, other Iron Chefs; Michael Symon, Stephanie Izard and Jose Garces face their friend in a battle for supremacy judged by Simon Majumdar and Geoffrey Zakarian.

It's six against one; Eric Adjepong invites three restaurant teams, consisting of an executive chef and sous chef, to take on Alex Guarnaschelli; the expert team of Michael and Bryan Voltaggio serve as judges for two rounds of competition.

Guy Fieri and his son Hunter are tired of people making resolutions to give up all the food they enjoy; Guy invites home cooks to Flavortown Market to make comfort dishes people crave.

After countless games, dishes and millions in prizes, GGG has outgrown Flavortown Market; before moving to a bigger location, Guy Fieri throws one final bash with a twisted game.

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

Four professional pizza makers rise to the occasion in three pizza-themed games; Guy Fieri challenges them to deliver personal pizzas without any of the conventional ingredients, not even pizza dough.

Three chefs compete in Guy Fieri's Italian-themed games; the winner of the second round goes up against one of GGG's legendary Italian chef-judges in a shocking final battle.

Guy Fieri brings in four noodle-savvy chefs from across the US for two rounds of highflying noodle action; one talented chef will use their noodle with their noodles to earn a shot at $20,000, and it's guaranteed that someone is going to get saucy.

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

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

Guy 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 invites all-star chefs Maneet Chauhan, Christian Petroni, Adam Sobel and Stephanie Izard for a pizza showdown; the pie makers must serve up a pizzeria combo plate using only the grocery items they can carry on a pizza paddle.

Guy Fieri welcomes the four remaining culinary hopefuls for two epic semifinal battles; the last two chefs go head-to-head in the championship showdown, and only one chef will claim the Tournament of Champions VII belt, the coveted title, and $150,000.

Four chefs who fell short of victory their first time around are back to cook a redemption dinner; Guy Fieri goes behind the scenes to reveal Flavortown secrets, including the workings of this real deal grocery store inside a sound stage.

Guy 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 invites all-star chefs Maneet Chauhan, Christian Petroni, Adam Sobel and Stephanie Izard for a pizza showdown; the pie makers must serve up a pizzeria combo plate using only the grocery items they can carry on a pizza paddle.

Guy Fieri welcomes the four remaining culinary hopefuls for two epic semifinal battles; the last two chefs go head-to-head in the championship showdown, and only one chef will claim the Tournament of Champions VII belt, the coveted title, and $150,000.

Four chefs who fell short of victory their first time around are back to cook a redemption dinner; Guy Fieri goes behind the scenes to reveal Flavortown secrets, including the workings of this real deal grocery store inside a sound stage.

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

Guy Fieri invites four chefs to participate in the first cheat day, challenging them to make dishes worth splurging on after a week of eating healthy; the chefs count pounds and use specific ingredients in their deep-fried and mega-melty dishes.

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In the advantage challenge, team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso go primal, cooking dishes straight in the coals; the Brawlers craft massive, meaty rib feasts on Argentinian asado iron crosses for the team brawl.

Bobby Flay, Maneet Chauhan and Antonia Lofaso cheer on the final five Brawlers as they compete head-to-head in two knockout duels; three competitors make it through, but waiting at the finish line is a game-changing surprise that no one sees coming.

Four new chefs are thrown into the mix as they try to transform a hearty sandwich into a dainty appetizer; in the second round, the competitors must make creative, beautiful entrees with weird soda and quail.

Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges; the chefs prove they have the chops to make a swamp-loving chomper tasty and try not be be stung by a shocking sweet.

Four brave chefs take on a cheese that won't melt and a clock that won't stop in the appetizer round; the chefs step it up in the entrée round with camel tenderloin before tackling a layered sweet and a tart berry in the dessert round.

The chef who cracks the code on this special competition's egg-centric baskets will win $10,000! Delicate eggs and smoked seafood are part of the appetizer round challenge, and the finalists find a giant egg in the dessert basket.

Chef Michelle Wallace feels like the underdog against Bobby Flay's Titans, but she's here to prove her down-home Southern flavors can compete with anyone to win $25,000; Katie Lee Biegel, star of "The Kitchen," determines the winner.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Chef Shirley Chung has a bone to pick with Bobby Flay's Titans, especially her former roommate, Brooke Williamson; while Shirley's intimate knowledge could lead to their downfall, Iron Chef Geoffrey Zakarian's judging keeps everyone on their toes.

Heavy hitting chef Jonathon Sawyer fights for his life against Bobby Flay's Titans; one chef risks it all by making pasta for legendary Italian chef and judge Nancy Silverton.

The winds of fortune are blowing for Toronto's David Adjey and Chicago's Cory Morris; it's up to "Chopped" judge Scott Conant and Internet star Hannah Hart to decide who will go up against Bobby Flay.

Bobby Flay's former co-worker Leia Gaccione and Asian expert Tony Nguyen return to the arena for a second chance to take Bobby down; Food Network's Scott Conant and internet superstar Laura Vitale choose who gets a shot at redemption.

Anne Burrell and Patti LaBelle champion two former "Food Network Star" competitors, Viet Pham and Dom Tesoriero, as they fight for the chance to go head-to-head with their former mentor, Bobby Flay.

Derek Hough of "Dancing With the Stars" and food personality Carla Hall decide who to whisk up to compete against Bobby Flay; doughnut queen Katy Gerdes and French-trained chef Olivier Palazzo meet in a sweet culinary cook-off.

Actress Fran Drescher joins Scott Conant from "Chopped" to beat Bobby Flay with style, food and flair; they're upping the ante by bringing in two fantastic pastry chefs, Jessica Scott and Shelby Sieg, who are ready to bake Bobby into a corner.

Chef Scott Conant and host Katie Brown bring in two masters of Italian pasta making to see if Bobby Flay's skills can stand up to the test; chefs Kerri Rogers and Joel Gargano's buon cibo.

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.

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.

Eddie Jackson and Gigi Hadid give Bobby Flay fashion advice; chefs Maya Erickson and Jason Smith prove they're pastry pros.

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

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

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.

Gordon Ramsay tries to help an English pub located in Georgetown, Texas, which lacks a quintessential British identity.

Chef Ramsay heads to Seattle to help Peter make some much-needed changes to his Greek restaurant, Yanni's.

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

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.

Gordon Ramsay tries to help an English pub located in Georgetown, Texas, which lacks a quintessential British identity.

Chef Ramsay heads to Seattle to help Peter make some much-needed changes to his Greek restaurant, Yanni's.

Eddie Jackson and Gigi Hadid give Bobby Flay fashion advice; chefs Maya Erickson and Jason Smith prove they're pastry pros.

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

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

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

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

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The victorious Super 16 return to the arena, and Guy Fieri kicks off the second round of competition with four matchups; turning up the difficulty of the randomizer in this round.

Jesse Palmer tasks the bakers with creating a visually stunning chocolate sculptural piece along with a complementary baked element; chocolatier Amaury Guichon joins Duff Goldman to judge the chefs' technical precision and creative storytelling.

Jesse Palmer challenges the chefs to craft a large-format dessert with a decorative sugar element that embodies their assigned element, earth, air, fire, water, or space; Duff Goldman and Jacques Torres judge the striking sugar showpieces.

Guy has the chefs turn the ingredients from an old-fashioned Waldorf salad into a modern meal; to help the rising chefs reach the pinnacle of success, the towering Food Pyramid determines the details of its best international dinner.

Four carnival food-loving chefs play carnival classics; Guy turns a popular strength test game into a finesse challenge; a simple game of ring toss determines the main protein for the chefs' best dish on a stick.

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.

Guy gives four chefs a list of sale items they have to use over the course of the competition, with all of the required ingredients while making a high-end dinner in the first round.

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.

Guy Fieri returns to some of his favorite diners; an old-school Atlanta spot is serving Southern comfort with mighty mac 'n cheese, a San Antonio staple is dishing out brisket hash; an eatery in Scottsdale is plating a supreme breakfast burrito.

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'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 diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

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

Waffles in Anchorage, Alaska, and steak tacos in Aspen, Colo.; in Albuquerque, N.M., a Latin place makes repas and pork paninis.

Guy's hitting up a taco joint going above and beyond with their Ahogada Torta and a quesadilla-taco-au jus mashup; a Thai spot is piling up the pork and dynamite dumplings; a funky food truck is loading up monster sandwiches.

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

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

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

A 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 going for amped-up pork tacos in Sacramento, CA, and a BBQ joint in Palm Beach Gardens, FL, is bringing brisket to a stacked sloppy joe. Plus, a real-deal Cambodian spot in San Jose, CA, is serving primo pork belly noodles.

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.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

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 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's heading back for some global grub, starting with Thai in Phoenix, Ariz.; a Syracuse, N.Y., spot is still serving up legit Lebanese; Triple-D's first Druze restaurant is thriving in New York City.

Guy Fieri's going for amped-up pork tacos in Sacramento, CA, and a BBQ joint in Palm Beach Gardens, FL, is bringing brisket to a stacked sloppy joe. Plus, a real-deal Cambodian spot in San Jose, CA, is serving primo pork belly noodles.

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.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

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 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's heading back for some global grub, starting with Thai in Phoenix, Ariz.; a Syracuse, N.Y., spot is still serving up legit Lebanese; Triple-D's first Druze restaurant is thriving in New York City.

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

A 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.

Noah Cappe makes a trip to Rhode Island for Lobster Pizza and New England Nachos at the Newport Oyster and Chowder Festival; then, country roads take Noah on a trip to Buckhannon, West Virginia, where fried chicken and waffles get a berry delicious spin.

At the Meriden Daffodil Festival in Connecticut, Noah Cappe samples Italian American family recipes turned carnival fair; he takes in the seafood scene at the Washington State Spring Fair and some rocky road-ified fries at the Four States Fair.

Join Mike Mezack for a special presentation of the 1776-2026 Enduring Liberty Half Dollars-one-year-only U.S. Mint issues honoring America's 250th Anniversary, including rare rolls and certified MS67 collectibles.

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Molly celebrates her healthy baby with foods she couldn't eat while pregnant, including honey bagels with blueberry lox, a big salami railroad sandwich, beans and greens with runny eggs, and frozen strawberries and cream cocktails.

Molly Yeh prepares Canadian treats, including a ham and pineapple pizza, maple walnut Nanaimo bars and a bloody caesar salad; for a Canadian border mash-up, Molly makes a hot tot short rib poutine.

Molly Yeh cooks Korean-inspired foods; she makes sweet and spicy gochujang meatloaf sandwiches, cheesy Korean corn dogs and spicy blizzard fries; she finishes up with tangy orange bars with sesame crust.

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.

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

Molly Yeh whips up fast-food faves for a test drive in the new family van; she hits the road with Smoked Turkey and Brie Horseshoe Sandwiches, Air Fryer Chicken Nuggets with Creamy Marinara Sauce, Gooey Butter Cake and Pistachio Milkshakes.

Ree Drummond spotlights different kinds of potatoes in a variety of delicious dishes; purple sweet potato soup with a pistachio crumble, corned beef hash with roasted russets and sweet potatoes, and potato dumplings with leftover mashed potatoes.

Ree Drummond and her sister Betsy bring a taste of Seattle to the prairie; they whip up a clam dip and Betsy's potato chips, crispy savory pancakes and a baked fontina cheese board, all washed down with a strawberry spritz.

Store-bought sauces take center stage as Ree Drummond makes pesto egg pockets and grilled chimichurri shrimp wraps; cheese sauce takes cheesesteak burgers to the next level, and enchilada sauce is a wonderful shortcut in a Tex-Mex skillet.

Ree Drummond is cooking on the countertop; she puts together a speedy all-in-one sausage and potato soup in the pressure cooker; then, the air fryer is perfect for a fast BBQ chicken bagel pizza; the microwave serves up a quick brownie bowl.

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

Hoda Kotb joins Ina Garten to talk about memories and game-changing moments. Plus, Ina shows Hoda how to assemble an Easy Mezze Board with Marinated Herbed Feta that is perfect for effortless entertaining, and they make the best Fried Chicken Sandwiches.

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

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

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

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

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

In Atlanta, righteous chicken and biscuits and house-cured lox; across town, brisket burger and chicken-fried ribs; in Fort Collins, Colo., vegetarian specialties like tomatillo and chickpea pizza and a savory cauliflower steak.

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.

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

Guy's digging into dishes from beef to buns and in Logan, Utah, a place is serving up worldwide flavor, like lomo saltado and a peanut butter burger.

Guy Fieri's digging into pork dumplings from a husband-and-wife team in Sacramento, Calif.; a Palm Beach Gardens, Fla. Bistro is mixing up a meat sauce; a mom-and-pop shop in San Jose, Calif. Serves up black bean burgers.

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.

Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green 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'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.

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's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

Guy Fieri's going back for a mess of meat and Mexican; a Chicago deli is putting out killer corned beef hash; a Cincinnati taco joint is serving sizzling stuffed poblanos and a New Orleans smokehouse is mixing it up with the-bomb boudin 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'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.

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's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

Guy Fieri's going back for a mess of meat and Mexican; a Chicago deli is putting out killer corned beef hash; a Cincinnati taco joint is serving sizzling stuffed poblanos and a New Orleans smokehouse is mixing it up with the-bomb boudin grilled cheese.

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.

Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green grilled cheese.

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.

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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Tina Fey joins Ina Garten for a fun-filled day of deep conversation and cooking; Ina welcomes Tina with Breakfast Panna Cotta; they team up to make Tina's signature Greek Lemon Potatoes served with Ina's Chicken Thighs with Creamy Mustard Sauce.

Hoda Kotb joins Ina Garten to talk about memories and game-changing moments. Plus, Ina shows Hoda how to assemble an Easy Mezze Board with Marinated Herbed Feta that is perfect for effortless entertaining, and they make the best Fried Chicken Sandwiches.

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

Kardea Brown invites her grandma, Josephine, and her closest girlfriends for a special birthday dinner; Kardea cooks up crab stuffed lobster tails topped with blender bearnaise, tomato pie with cornmeal crust and Kardea's easy entremet.

Kardea Brown creates a hearty meal for her brothers working at Charleston's major port; the menu includes fried shrimp and okra po'boys, lima bean hummus, potato salad and brown butter sesame crispy treats.

Kardea leans into her freezer and pantry to prepare a full, fresh, delicious and hearty meal; she makes a Salad Bar Salad, Chicken Pot Pie Stuffed Biscuit Cups, Corn Soufflé with Jalapenos and Semi-Homemade Chocolate and Caramel Shortbread Bars.

The sun is shining, and Ree Drummond is doing some California-style cooking; she makes wine-roasted chicken with pistachio pesto pasta, vibrant cauliflower tacos with avocado crema and divine roasted grape and ricotta toasts.

Ree Drummond plays with pasta all ways, making Greek spaghetti and meatballs, butternut squash pasta casserole and hot and spicy mean green fusilli; there's even pasta for dessert in the form of fried ravioli with chocolate.

Things get very cheesy in Ree Drummond's ranch kitchen, starting with five-cheese pasta; fried green tomato caprese salad mashup; fiery goat dip; mascarpone berry bowl.

Ree Drummond makes family-friendly food with a fun spin, starting with an over-the-top bacon cheeseburger salad and colorful rainbow pizza; she mashes up potato nachos and uses store-bought shortcuts for her no-cook cookie-dough bars.

Ree prepares impressive dinner entrées including seared strip steak with jalepeño cream sauce, one-pan garlic butter shrimp penne, lighter braised greens and make-ahead tiramisu cheesecake cups.

Ree Drummond is cooking authentic ranch-style dinners, starting with a family favorite, crispy shrimp tacos, followed by a hearty seven-layer casserole.

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

The hosts show how to use kitchen tools to make recipes like Sesame Ginger Chicken and Rice Bowls, Mushroom Toast with Herbed Goat Cheese, and Slow Cooker Brownies; Ayesha Nurdjaja makes Tunisian Egg Salad using a wire cooling rack.

The bases are loaded and so is the food as four chefs try to hit a culinary home-run; Guy Fieri spins the food wheels to determine what two stadium classics the chefs must mash up before they take on a VIP dish using only what fits in a helmet.

Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.

Fieri surprises the six remaining chefs with double wheels that pick their dish and game at random; first, the competitors must make a vegetarian dinner with limited ingredients; then, the bottom two chefs make noodle dishes in the elimination round.

A double spin of Fieri's dish and game wheels determines that the five remaining chefs must make a champagne brunch using only 8 lbs. of ingredients; the bottom two chefs fight for their survival in the elimination round by creating a seafood feast.

Guy Fieri pairs the four remaining chefs into teams to make their best pork dish with only frozen ingredients; the losing teammates face off in the elimination round by making a comfort classic using one ingredient from each aisle.

Three finalists make their best chicken dinner; Guy Fieri surprises the final two chefs with a cart swap, and the chef who makes the best celebration dinner using their opponent's groceries earns the GGG Greatest of All Time trophy and $70,000.

The chefs begin their first shift and try to impress judge Jet Tila.

Stephanie Izard, Gabe Bertaccini, and Mika Leon are hungry for redemption.

Eric Adjepong welcomes three legendary chefs to his late-night culinary poker game; the stakes are doubled to $10,000 as Alex Guarnaschelli, Rocco DiSpirito and Andrew Zimmern lay their own cash on the line for a chance to walk away with big money.

The chefs begin their first shift and try to impress judge Jet Tila.

Stephanie Izard, Gabe Bertaccini, and Mika Leon are hungry for redemption.

Eric Adjepong welcomes three legendary chefs to his late-night culinary poker game; the stakes are doubled to $10,000 as Alex Guarnaschelli, Rocco DiSpirito and Andrew Zimmern lay their own cash on the line for a chance to walk away with big money.

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Chefs Anne Burrell and Gabe Bertaccini have just seven weeks to turn a talented bunch of culinary train wrecks into kitchen stars; the recruits kick things off with their signature showstopper dish and then tackle making a chicken dinner.

Ree Drummond serves up four weeknight dinner winners, starting with shrimp sheet pan pita; she assembles a taco bar for make-your-own jalapeno popper tacos, makes five-spice steak bowls and dishes out eggplant parm one pot pasta.

Ree Drummond makes sweet treats, starting with a puff pastry braid filled with nuts and chocolate spread; she also makes 4-berry chimichangas, cake mix bars packed with candies and mint-flavored icebox sandwiches.

Ree Drummond's daughter, Paige, returns to work for the family business. Ree stocks her fridge with Sausage, Potato and Corn Chowder, grab-and-go Croissant Breakfast Sandwiches, easy Homemade Pizza Snacks and Chocolate Toffee Crunch Cookies.

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

The Kitchen hosts share tricks to keep in the culinary toolkit; Alex Guarnaschelli makes chermoula chicken drumsticks with sweet potatoes, Sunny Anderson preserves herbs with her house Italian seasoning and Jeff Mauro serves up key lime cannoli dip.

The Kitchen hosts have staple recipes everyone will be making on repeat; Geoffrey Zakarian serves up a sausage, kale and white bean stew; Jeff Mauro makes a ground beef stroganoff; special guest Marc Murphy makes his roasted cauliflower with za'atar.

Jesse Palmer challenges the chefs to craft a large-format dessert with a decorative sugar element that embodies their assigned element, earth, air, fire, water, or space; Duff Goldman and Jacques Torres judge the striking sugar showpieces.

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

Host Eric Adjepong welcomes three modernist cuisine experts from New Jersey, Colorado and South Carolina; these chefs are ready to stretch the boundaries of food as they try to outcook chef Alex Guarnaschelli.

Three chocolatiers from Tennessee, Florida and California take on classically-trained chef Alex Guarnaschelli in a competition for dessert domination.

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

Bobby Flay is haunted when Food Network's Amanda Freitag and Katie Lee bring two ghosts from his past to the arena; Allison Fasano, Bobby's former sous chef, and executive chef Paul Del Favero battle for the right to give Bobby a fright.

There's expertise in spades when "Chopped" regular Amanda Freitag and digital darling Laura Vitale arrive in Bobby Flay's arena; they bring in the heavy hitters with India native Asif Syed and New York's own Jordan Frosolone.

Michael Symon and comedian Chris Redd leave Bobby Flay in tears while chefs Adam Pawlak and Page Pressley impress with their takes on a classic.

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.

Michael Symon enlists Clinton Kelly to distract Bobby with their friendship.

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

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

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.

Jesse Palmer asks the remaining four chefs to create arctic-themed cakes with a frozen layer; the top two chefs move on to the finale, and the bottom two chefs battle in a sudden-death round, hoping to impress judges Duff Goldman and Molly Yeh.

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

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

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

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.

Jesse Palmer asks the remaining four chefs to create arctic-themed cakes with a frozen layer; the top two chefs move on to the finale, and the bottom two chefs battle in a sudden-death round, hoping to impress judges Duff Goldman and Molly Yeh.

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

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

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

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.

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

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.

Chef Bryan Romero attempts to take down his mentor, Chef Marc Quinones, in a mean bean battle, while Michael Voltaggio and Damaris Phillips cheer them on towards victory over Bobby Flay.

Scott Conant and Anne Burrell impress Bobby Flay with their good hair and their skilled competitors, chefs Dave Hadley and Kat Turner.

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

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

The competing chefs search for the right ingredients to make fries; the chefs put their best fruit forward as Alex Guarnaschelli asks them to make a fruit-centric dish.

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

Host Eric Adjepong challenges Asian American legends Jet Tila, Dale Talde, and Nini Nguyen in a raucous, irreverent, late-night culinary street fight where the winner could go home with $15,000 and bragging rights over their peers.

Eric Adjepong gathers rising stars Carlos Anthony, Maria Mazon, and Mika Leon for his culinary card game, with one winner walking away with the others' hard-earned money in an intense battle.

Eric Adjepong invites "24 in 24" hosts Michael Symon and Esther Choi and champion Marcel Vigneron for a late-night culinary poker face-off. With $15,000 of their own money on the line, which chef will fall prey to Eric's deliciously deceptive wildcards?

Alex Guarnaschelli takes on rivals Kevin Lee and Arnold Myint.

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetizer basket, including escargot pearls; a super-sized item in the entrée basket provides a needed crunch, and a creepy dessert ingredient is a scary sight.

The ingredient baskets in this battle are inspired by peanut butter and jelly; a sweet surprise in the second basket must find its way onto chicken entree plates.

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

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

Four new chefs battle to see if they have the chops to win and one competitor makes a risky choice in the first round; in the second round, the chefs are challenged to make elk entrées in 30 minutes.

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.

The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.

The chefs begin their first shift and try to impress judge Jet Tila.

The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.

The chefs begin their first shift and try to impress judge Jet Tila.

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

Four chefs who are passionate about pasta are ready to show the judges what they've got; in round two, the chefs hurry to make spectacular pasta plates that must include succulent seafood and a strange sweet.

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Hosts simmer, twirl and slurp their way through oodles of noodle dishes.

The Kitchen hosts turn back time with dishes from different decades; Sunny Anderson updates a classic '70s easy beef stroganoff, Jeff Mauro makes a totally '90s chocolate lava cake; the whole crew shares their favorite takes on a timeless drink.

Jeff Mauro makes trendy quesabirria tacos; Sunny Anderson keeps it simple with three-ingredient spicy and sweet green beans; Alex Guarnaschelli kicks up tangy noodles with peanut sauce and fresh herbs.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

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

Ramsay tries to help the owner of Iberville Cuisine & Oyster Bar, located in the heart of the French Quarter.

Gordon Ramsay continues to help the lost owner of Iberville Cuisine.

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

With appearances from Indian, Chinese, Mexican and French cuisines; Guy's goal to go global has been fully realized; after three rounds of deliciously diverse dishes, one international chef will claim Flavortown victory and shop the market.

Guy Fieri spins a wheel featuring all the judges' faces to determine whose least favorite ingredients will wind up in their steak house dinner; the two judges that land at the bottom fight for survival in the redemption round.

Seven Triple G judges return to Flavortown to continue the tournament that will earn the Last Judge Standing $40,000 for charity; first, they must combine numbers and letters while making their best pasta dish by using only up to eight ingredients.

The six remaining Flavortown judges form teams of two to prepare a regional seafood dish on limited funds in a Budget Battle with an unprecedented twist; the bottom two teams break up in an every-chef-for-themselves cook-off in the Redemption Round.

It's the semi-finals of the Last Judge Standing Tournament, and the remaining five Triple G judges prepare their best cheese dish while playing three of Flavortown's hardest games.

Judgment Day is here and it's time to find out which Flavortown judge will be crowned the tournament champ; the final four begin with a chicken dinner featuring a grocery list of the panelists' least favorite ingredients.

Guy 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 welcomes back former GGG winners who use their meatless dishes to show the meat eaters how it's done; they make a dish without any carts before shopping each aisle to make a 10-item winner's dinner.

Guy Fieri invites three burger chefs to outcook each other before taking on a judge; the chefs begin by making their signature burger and side featuring a surprise special of canned corn.

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 welcomes back former GGG winners who use their meatless dishes to show the meat eaters how it's done; they make a dish without any carts before shopping each aisle to make a 10-item winner's dinner.

Guy Fieri invites three burger chefs to outcook each other before taking on a judge; the chefs begin by making their signature burger and side featuring a surprise special of canned corn.

Guy 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 brings the culinary combat to Flavortown Market's aisles; a flip of a coin determines whether the chefs can shop the odd or even aisles; in the final round, the chefs must make their steakhouse dinner using one ingredient per aisle.

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.

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!

In the final showdown, team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso give the top three Brawlers no time to rest before they must cook through the night to craft an epic feast worthy of the title Master of 'Cue.

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

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

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.

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

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.

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

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

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.

Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.

Chef Kaleena Bliss is on a competition winning streak; chef Kaleena is beaten Bobby Flay, and now he's invited her to try her luck at the Titans, while Bobby's protégé, Chef Hillary Sterling, dishes out tough critiques.

Bobby Flay invites Marcus Samuelsson to the Triple Threat kitchen to flex his cooking skills; from Sweden to Ethiopia, Marcus throws his global tricks at the Titans before famed restaurateur Ken Oringer decides who will triumph.

"Chopped" host Ted Allen and resident judge Marc Murphy come to town, bringing along "Chopped" champions Seis Kamimura and Demetrio Zavala for another shot at beating 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.

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

Bobby Flay is served a signature dish that is out of his comfort zone as "Chopped" host Ted Allen and Chef Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

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

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

Christmas cookie challenge pals Ree Drummond and Eddie Jackson join forces to decide who has what it takes to get the job done against Bobby Flay; seafood specialist chef Ian Rough must battle California ranch chef Anthony Endy.

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

Queer Eye's style guru Tan France partners with Maneet Chauhan and chefs Franklin Becker and Kelly Shibumi Jones to dress Bobby Flay down.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

Chef Scott Conant makes a deal with Shark Tank's Lori Greiner and pulls a hostile takeover of Bobby Flay's kitchen to make chefs Derrell Smith or Chris Arellanes the boss.

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

A family tragedy leaves Leo's Italian Grill on the decline; customers are met with low-quality ingredients and a lack of customer service; Gordon is determined to help the owner rediscover his dream of operating a vibrant restaurant.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Chef Scott Conant makes a deal with Shark Tank's Lori Greiner and pulls a hostile takeover of Bobby Flay's kitchen to make chefs Derrell Smith or Chris Arellanes the boss.

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

A family tragedy leaves Leo's Italian Grill on the decline; customers are met with low-quality ingredients and a lack of customer service; Gordon is determined to help the owner rediscover his dream of operating a vibrant restaurant.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Queer Eye's style guru Tan France partners with Maneet Chauhan and chefs Franklin Becker and Kelly Shibumi Jones to dress Bobby Flay down.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's 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.

Andrew Zimmern and Tiffani Faison recruit Filipino chefs Michael Collantes and Laila Bazahm to throw Bobby Flay a curveball.

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The second-round battles continue as Guy Fieri invites the last of the Super 16 to fight for the remaining four spots in the Great 8.

Jesse Palmer challenges the chefs to craft a large-format dessert with a decorative sugar element that embodies their assigned element, earth, air, fire, water, or space; Duff Goldman and Jacques Torres judge the striking sugar showpieces.

Jesse Palmer asks the remaining four chefs to create arctic-themed cakes with a frozen layer; the top two chefs move on to the finale, and the bottom two chefs battle in a sudden-death round, hoping to impress judges Duff Goldman and Molly Yeh.

The chefs begin their first shift and try to impress judge Jet Tila.

In Flavortown, chefs usually have free reign of the entire market -- but that all changes when Guy has the chefs cook meals all night long after shopping in each aisle one time; Guy is throwing them an additional game each and every round.

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

Guy brings in chefs representing cuisines from all around the world to team up and fuse their cultures' flavors in delicious dishes; the teams pit their cuisines against the others to find out which combination is the tastiest.

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.

Guy Fieri travels for the best African and Asian food; a taste of Thailand in Boulder, CO; a restaurant serves Pakistani food in Tempe, AZ; a family-run Moroccan restaurant in San Antonio.

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.

Sandwiches and serious spice; in Longmont, a spot with a pork burger and cauliflower; in Columbus, a Chicago-style joint with Italian beef and gyros; Aarti Sequeira and Jet Tila join Guy in LA, where a chef dishes out fiery Thai specialties.

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

In a classic, comfort-filled joyride, Guy Fieri finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, Wash.; homestyle fried chicken and grits in Draper, Utah; and stellar meatless chorizo at a vegan spot in Nashville, Tenn.

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.

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.

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