Four chefs who specialize in comforting and complex Creole cuisine get creative with their basket ingredients; the judges are excited to chomp down on their appetizers, but the chefs seem overwhelmed by a protein in the entrée basket.

In the first round of this Seoul searching battle, 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.

The appetizer round proves tough for one competitor who runs into trouble with the mussels in the basket.

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Joanna and her mom share stories of their heritage through Korean dishes.

A classic meat and potatoes meal.

Joanna makes an Italian meal including Pink Baked Ziti, Roasted Garlic Parmesan Toast and Antipasto Salad with Sun-Dried Tomato Vinaigrette; for a twist on dessert, Joanna deconstructs a traditional Italian cannoli.

Joanna reminisces on her honeymoon with Chip in Maine, making mouthwatering lobster rolls, a wedge salad with blue cheese dressing, hush puppies with homemade tartar sauce and a delicious cherries jubilee for dessert.

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

Ree Drummond shines a spotlight on her husband, Ladd, as she makes ultimate breakfast bakes, Ladd's prime rib with jus, with enough leftovers for prime rib sandwiches or an easy prime rib salad, and a double chocolate shake.

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.

Ree Drummond is adding her fresh garden ingredients to recipes, starting with moist chocolate zucchini muffins; Ree also makes easy best ever pesto, a tomato sandwich, a green goddess chopped salad and spicy herb garden butter.

Ree Drummond uses unexpected ingredients in delicious ways, like adding ale to her loaded beer cheese soup; pork stars in a pork belly crouton salad; maple syrup upgrades maple brown butter ravioli, and potato chips elevate cowboy chocolate bark.

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.

Guy Fieri invites four superstar chefs to duke it out in a budget battle.

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.

Four seafood masters play Go Fish to determine what they'll cook for dinner, and they make a shellfish feast using sample items from the store.

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

In a prank-filled competition, Guy Fieri declares a chef swap, and the judges find themselves cooking with ingredients they chose for the competitors.

Guy Fieri discovers Hunter and Antonia Lofaso holding an all-star competition featuring his least favorite food; the chefs try to get Guy to take bites of egg-heavy dishes for points and entice the judges with meals made from unpopular ingredients.

Chef Antonia Lofaso gives four of Guy Fieri's superfans the chance to cook their favorite chef's recipes on his home turf, but Guy and Antonia don't go easy on the fans, serving up twisted games like a burger recipe with blanked-out instructions.

Guy Fieri welcomes three chefs who won in the past to take on each other in a non-stop noodle event; the winner gets a shot at turning their prize money into $20,000 if they can beat a GGG judge in a noodle cook-off.

Guy Fieri invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.

Four spice-obsessed chefs are bringing the heat in an outrageously spicy competition. The chefs make a hometown spicy dish that has the overheated judges begging for mercy. Then, Guy Fieri challenges the competitors to create an upscale spicy dinner.

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 invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.

Four spice-obsessed chefs are bringing the heat in an outrageously spicy competition. The chefs make a hometown spicy dish that has the overheated judges begging for mercy. Then, Guy Fieri challenges the competitors to create an upscale spicy dinner.

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 welcomes three chefs who won in the past to take on each other in a non-stop noodle event; the winner gets a shot at turning their prize money into $20,000 if they can beat a GGG judge in a noodle cook-off.

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

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In the appetizer round, the competitors ramp up the creativity with a peanut butter product to try to give the judges plates they won't forget; in the entrée round, all three chefs run for the grill pans after seeing the protein in the basket.

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

Four determined chefs open the appetizer basket to find a deep-fried treat and a special seafood surprise they'll have to make work together; the competitors stick their necks out trying to make creative dishes out of ostrich neck and curry ketchup.

When the chefs get fried potatoes topped with Korean chile powder in the appetizer basket, the judges could be in for some fusion confusion or satisfying first plates; the competitors find a versatile, lean cut of meat in the entrée basket.

The recruits must guide chefs Anne Burrell and Gabe Bertaccini to replicate a mystery dish using only their tasting and describing skills; in the main dish challenge, the recruits attempt to master the art of butchering and cooking fish.

In a star-studded event, three of Bobby Flay's friends unite to try and take him down; Sunny Anderson, Alex Guarnaschelli and Buddy Valastro do their best to take the cake.

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

Formidable duo Michael Symon and Giada De Laurentiis reunite to continue their winning streak against Bobby Flay, bringing in Italian master chefs Jessica Gamble and Fabrizio Schenardi to challenge Bobby with a dish he's never won before.

SNL's Heidi Gardner pairs up with Food Network's Katie Lee to give Bobby Flay a double dose of trouble. Duo Iesha Williams and Nirva Israel-Llorca go toe-to-toe with Mark and DeAnna Germano for a chance to double down on a win.

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.

Food Network darlings Valerie Bertinelli and Amanda Freitag join forces to turn the tables on Bobby Flay; they bring in New York City chefs Edward Brumfield and Ricardo Barreras, who are in it to win it.

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

Chefs Trisha Perez Kennealy and Cesar Aldrete face each other in a battle of strip steaks; their goal is to take down Bobby Flay with the help of Anne Burrell and Josh Capon.

Damaris Phillips enlists performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little "foodmance"; chefs Steven Brooks and Becky Brown want to take advantage and get the win.

America's favorite weatherman, Al Roker, joins Katie Lee to bring a torrential downpour on Bobby Flay's day; chefs Maria Grubb and Justin Walker will be cooking up a storm to try to rain on Bobby's parade.

Octavia Spencer and Edgar Dook Chase meet three family teams who are ready to take on southern-fried food; the two remaining teams bring their family's twist to one of guest judge Tim Gunn's favorite dishes.

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.

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

Things get heated when Florida chefs Noel Cruz and Andrew Zarzosa face off for a shot at Bobby Flay; Food Network regulars Katie Lee and Eddie Jackson do their best to razz Bobby with a dish he knows nothing about.

Actress Ali Larter links up with chef Michael Voltaggio to blind Bobby Flay with the bright lights of Hollywood and defeat him; international chefs Jorge Gonzalez and Yuri Szarzewski attempt to throw Bobby off his game with their global fare.

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

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

Chefs Noah Zamler and Aerin Zavory are here to make sure Bobby Flay doesn't walk away with the competition; they've got Geoffrey Zakarian and Brooke Williamson on their team to pummel Bobby with pranks.

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.

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.

Brothers Bryan and Michael Voltaggio tag team in an attempt to throw Bobby Flay off his game. Chefs DeeDee Niyomkul and Juan Carlos Bazan cook up a storm and try to leave Bobby in their dust.

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

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

Chefs Noah Zamler and Aerin Zavory are here to make sure Bobby Flay doesn't walk away with the competition; they've got Geoffrey Zakarian and Brooke Williamson on their team to pummel Bobby with pranks.

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.

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.

Brothers Bryan and Michael Voltaggio tag team in an attempt to throw Bobby Flay off his game. Chefs DeeDee Niyomkul and Juan Carlos Bazan cook up a storm and try to leave Bobby in their dust.

Things get heated when Florida chefs Noel Cruz and Andrew Zarzosa face off for a shot at Bobby Flay; Food Network regulars Katie Lee and Eddie Jackson do their best to razz Bobby with a dish he knows nothing about.

Actress Ali Larter links up with chef Michael Voltaggio to blind Bobby Flay with the bright lights of Hollywood and defeat him; international chefs Jorge Gonzalez and Yuri Szarzewski attempt to throw Bobby off his game with their global fare.

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

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

Eric Adjepong invites top-tier chefs Stephanie Izard, Jonathon Sawyer and Karen Akunowicz to slug it out in a high-paced culinary poker showdown and face some of the most diabolical wildcards to win bragging rights and cold, hard cash.

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.

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

Tyler Florence brings the trucks to Wilmington, N.C., and two teams with a beef attempt to settle the score; all the trucks fight to win a breakfast challenge worth $15,000, and the eliminated team gets served an ice-cold plate of revenge.

Tyler Florence gives the food trucks an opportunity at Darlington Raceway in South Carolina cooking for NASCAR's Mamba Smith and Todd Gilliland; one team wins their first challenge but follows it up with a bad decision.

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

A funky joint in Little Rock, Ark., pairs their craft brews with all kinds of on-the-bun creations; two brothers put out real deal Italian food; a sandwich shop in Santa Rosa, Calif., dishes out all kinds of righteous recipes.

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

A deep-dish pie and twisted-up breadsticks at a Chicago-style spot in Tucson, Ariz.; duck wings and bite-size beef Wellington at a pub in Wilmington, N.C.; in Miami, NFL coach Jon Gruden rides shotgun with Guy to a place with out-of-the-box Cuban.

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

In Vancouver, a pie shop bakes up both sweet and savory sensations; in Chico, Calif., a morning hot spot pumps up French toast; a made-from-scratch spot in Richland, Wash., makes gangster gravlax and a burger topped with a twist.

Guy Fieri's digging into crazy twists on chicken and burgers; in Wilmington, Del., there's a bourbon bar that's piling pork onto a patty and doctoring up chicken skins.

In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.

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.

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 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 goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy parmesan pasta in San Luis Obispo.

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

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

Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

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

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

Guy Fieri's digging major meat, Mexican and more; a meaty mashup in Ohio slays it with a signature cheesesteak; a Minneapolis spot serves lights-out Thai tea pancakes; a Montana joint plates up carneasadaburritos.

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'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.

Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

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

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

Guy Fieri's digging major meat, Mexican and more; a meaty mashup in Ohio slays it with a signature cheesesteak; a Minneapolis spot serves lights-out Thai tea pancakes; a Montana joint plates up carneasadaburritos.

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'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.

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

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

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

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

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

Kardea Brown fires up the grill for an old-fashioned backyard barbecue and invites her family over to enjoy some of her charbroiled dishes; On the grill are Pimento Cheese-Stuffed Burgers and Grilled Sea Island Wings.

Recipes that beat the heat while filling you up, including Geoffrey Zakarian's pan bagnat, Alex Guarnaschelli's cantaloupe gazpacho and Jeff Mauro's smoked salmon bagel nachos.

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

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

Molly Yeh is putting together some delicious campfire favorites and reliving her childhood by camping out in her backyard; dinner and dessert by the fire starts with bonfire eggs with green peppers and cheese cooked right in the coals.

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

The Kitchen is giving classic BBQ dishes a remix! Jeff Mauro makes Hot Elote Street Corn Dip, Katie Lee Biegel gets spicy with Peach Jalapeno Ribs, and Sunny Anderson adds a tropical twist to her Big Island Baked Beans.

Celebrating summer with Lamb Gyro Burgers, Honey Garlic Soy Grilled Chicken, and Smashed Cucumbers and Fennel Chili Crisp Walnut Salad; Katie Lee Biegel and Dairy Queen host a delicious summer celebration.

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

Two sous chefs settle grudges with their bosses; Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award; De'Unaka Haley must prove that Niema DiGrazia needs to modernize or lose her customers.

Guy makes the chefs shop for ingredients in their signature burger and loaded fries combo using just tongs and a grill lid.

Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.

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.

Laila Ali hosts as four former colleagues battle it out; Gabe Bertaccini settles a 15-year grudge against Tyler Romine, who left his restaurant with only three days' notice; Taylor Frankel battles Maria Busato for opening a rival catering company.

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

In Santa Fe, N.M., a culinary pub serves lights-out lamb neck and tamales; in Kansas City, Mo., a funky tapas joint dishes out duck tongue tacos and braised pork jowl; in El Paso, Texas, a deli makes pupusas and fries from chickpeas.

In Logan, Utah, a joint serving Louisiana specialties like blackened chicken pasta and a marrow butter burger; in Portland, Oregon, a place putting a vegan spin on Israeli flavors; in Denver, a pizza eatery all about Detroit-style pies.

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

Guy Fieri's grabbing sandwiches, spice and everything nice, starting with lights-out lamb in Fargo, N.D.; a spot in Sioux Falls, S.D., is loading up hand-held flavor bombs and in Fairbanks, Alaska, a wild pizza place is making spicy, sweet pies.

Guy Fieri tracks down off-the-chain chicken, starting in Salt Lake City with a unique curry chicken mashup; in Albuquerque, N.M., the chicken is down-home fried alongside sweet waffles; in Grand Junction, Colo., it's nested in tacos with guacamole.

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

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

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 going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised chashu pork buns in Chicago.

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.

Guy Fieri's on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.

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.

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

This trip, Guy Fieri uncovers some surprising culinary discoveries; in Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialties.

Guy Fieri's going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised chashu pork buns in Chicago.

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.

Guy Fieri's on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.

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.

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

This trip, Guy Fieri uncovers some surprising culinary discoveries; in Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialties.

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

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.

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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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Paying too much for cell service? Kari Byron takes on the world of Big Wireless! Find out how you can save up to HALF on your monthly cell phone bill and get great service. Stop overpaying. Say goodbye to that big bill from Big Wireless!

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

Molly Yeh starts the day off with cheesy breakfast juicy Lucys for herself and her husband, Nick; then she assembles a picnic with pickle dip fried bologna sandwiches, falafel-y farfalle and colorful tie-dye cookies.

Molly Yeh hosts a moms' night in with her friends; she cooks up grilled salmon with charred veggie lemon orzo, a salami nicoise salad, elderflower slushes and peach shortcakes.

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

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

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

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

Ree Drummond 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.

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

Joanna welcomes Angela Kinsey from The Office to cook up some tried-and-true Texas dishes, including Dr Pepper BBQ pulled pork sandwiches, loaded baked potatoes, corn on the cob with charred jalapeño garlic butter and peach cobbler.

Joanna makes an Italian meal including Pink Baked Ziti, Roasted Garlic Parmesan Toast and Antipasto Salad with Sun-Dried Tomato Vinaigrette; for a twist on dessert, Joanna deconstructs a traditional Italian cannoli.

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

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

Tips for making pork roast sandwiches with spicy apricot mustard; quadruple Illinois sweet corn salad; hot dog burnt ends; Alex Guarnaschelli prepares tomato and herby mozzarella salad; Katie Lee with her chocolate strawberry shortcake.

Guy Fieri invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.

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.

Tyler Florence gives the food trucks an opportunity at Darlington Raceway in South Carolina cooking for NASCAR's Mamba Smith and Todd Gilliland; one team wins their first challenge but follows it up with a bad decision.

Tyler Florence leads the trucks to Virginia Beach, Va, where one team's past catches up to them; the strongest competitors conspire against each other, one of them to great success; another team struggles to prove they have what it takes to win.

Two sous chefs settle grudges with their bosses; Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award; De'Unaka Haley must prove that Niema DiGrazia needs to modernize or lose her customers.

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

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.

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

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

Tyler Florence leads the trucks to Virginia Beach, Va, where one team's past catches up to them; the strongest competitors conspire against each other, one of them to great success; another team struggles to prove they have what it takes to win.

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

Two sous chefs settle grudges with their bosses; Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award; De'Unaka Haley must prove that Niema DiGrazia needs to modernize or lose her customers.

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

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.

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

Tyler Florence gives the food trucks an opportunity at Darlington Raceway in South Carolina cooking for NASCAR's Mamba Smith and Todd Gilliland; one team wins their first challenge but follows it up with a bad decision.

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

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Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

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Dr. Ho explains how passive motion exercise is helping people worldwide with muscle pain, stiff & achy joints, and poor circulation.

DraftKings Sportsbook, a top-rated sportsbook app!

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

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

Molly Yeh celebrates Purim with a pizza pool party full of fabulous food; the menu includes garlicky stuffed crust Purim pickle pizza, creamy white bean dip with charred peppers, and deep-fried sour cream and onion rings.

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

The nine baking pairs create a piece that shows their love for Harry Potter.

The teams are in Gringotts Wizarding Bank, where James and Oliver Phelps ask the bakers to create 3-foot showpieces inspired by the bank's main hall, tunnels and vaults.

In a salute to the famed shops of Diagon Alley, hosts James and Oliver Phelps challenge the bakers to make 50 handheld desserts to feed a crowd of Harry Potter fans, who vote on a winner; judges Carla Hall and Jozef Youssef decide which team must go.

James and Oliver Phelps host as pairs of professional bakers create edible showpieces on the actual Harry Potter film sets; guest actors from the films share behind the scenes experiences as they join judges Carla Hall and Jozef Youssef.

James and Oliver Phelps ask bakers to create a four-foot-tall showpiece inspired by Albus Dumbledore's office items; Harry Potter alumna Bonnie Wright joins judges Carla Hall and Jozef Youssef to decide which teams advance to the final showdown.

Creating a showpiece that reaches at least 6 feet tall and commemorates at least one event that takes place in the Great Hall; the bakers must also include two culinary effects and incorporate at least two tasting elements; surprise guests arrive.

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

The BBQ princess, Leslie Roark Scott, goes up against the queen of pork, Jess DeSham Timmons, for a chance to grill Bobby Flay; racecar driving legend Danica Patrick and Food Network's Eddie Jackson try to wave the checkered flag on Bobby's victory.

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

Former Olympian and chef Dawn Burrell and West Coast legend chef Rob Lam face off before they go for the gold against Bobby Flay; Food Network's Clinton Kelly and Jet Tila are there to cheer them on to victory.

Molly Yeh leaves the farm to join Alex Guarnaschelli in the "Beat Bobby Flay" arena; they pin their hopes on chefs Sam Fore and Jon Keeley to bring their game faces and dole out a loss to Bobby.

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

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

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

Professional performers go through culinary boot camp with chefs Anne Burrell and Gabe Bertaccini to transform from kitchen disasters to food masters; one standout recruit will strut away with $25,000.

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.

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

Professional performers go through culinary boot camp with chefs Anne Burrell and Gabe Bertaccini to transform from kitchen disasters to food masters; one standout recruit will strut away with $25,000.

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.

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

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

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

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

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

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

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Mediterranean people live long and happy lives thanks to their healthy diet and their tradition of sharing meals with the people they love, so Guy Fieri invites his chef friends to the ranch for their take on Mediterranean cooking.

Guy Fieri invites some of his favorite chefs to the ranch to celebrate the exotic flavors and spices of the Middle East with small plates called mezes.

Guy Fieri and his chef friends make it Mediterranean; Traci Des Jardins knocks out a ricotta gnocchi, Michael Voltaggio twists up SpanaKALEpita, Antonia Lofaso picks pork souvlaki, and Marc Murphy plates up pan-fried sardines.

Guy Fieri asks his chef friends to prepare a Parisian brunch menu; Marc Murphy roasts beets with a quintessential French ingredient, snails; Alex Guarnaschelli makes a buttery, bacon-filled quiche lorraine and an upside-down apple tarte tatin.

Alex Guarnaschelli tasks four chefs with tracking down ingredients for tart and tangy dishes; in the second stakeout, things get heated when the competitors make hot and brothy bowls; the two final chefs hope to win with a light and flaky finish.

Alex Guarnaschelli asks four chefs to make plates that stick to the ribs before they lighten things up with detox dishes; the two final competitors delve back into the parking lot to deliver decadent desserts.

Two sous chefs settle grudges with their bosses; Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award; De'Unaka Haley must prove that Niema DiGrazia needs to modernize or lose her customers.

In the first round of this Seoul searching battle, 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.

The chefs tempt fate when they are given the risky option to switch out their ingredients, and everyone is shocked when one competitor decides to keep a strange one; a turn of events leaves a chef with an ingredient nobody sees coming.

Four more culinary gamblers have high hopes as they arrive for a preliminary battle of the tournament; the chefs unanimously agree to give one appetizer ingredient the boot and debate using an odd cotton candy creation in the entrée.

Four new, bold chefs compete in a preliminary battle, and a super sweet ingredient in the first basket proves to be problematic; the entrée basket reveals a cured piece of seafood that doesn't seem like a piece of cake.

With a spot in the tournament's finale at stake, four chefs open their first basket to find an ingredient called goat water; a squirmy sea creature in the second basket doesn't seem like a keeper, but a risky switch could land something worse.

The champs open up the finale appetizer basket and come eye-to-eye with a shocking ingredient; champagne in the dessert basket foreshadows the celebration that lies ahead for one of the competitors.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket; the final two chefs are not concerned about how to include bacon in their desserts, but the cruel clock gives them plenty to worry about.

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

Laila Ali welcomes four culinary bros to duke it out in the kitchen and with the help of chefs Maneet Chauhan and Stephanie Izard; Johnny Bananas calls out fellow Worst Cooks in America competitor Mark Long; Michael Hung settles a beef with Chris Oh.

Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.

The Titans get the shock of their lives when Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen; friendship doesn't stop Bobby from making this a fair fight as Michael faces off with his Achilles' heel ingredient.

Laila Ali welcomes four culinary bros to duke it out in the kitchen and with the help of chefs Maneet Chauhan and Stephanie Izard; Johnny Bananas calls out fellow Worst Cooks in America competitor Mark Long; Michael Hung settles a beef with Chris Oh.

Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.

The Titans get the shock of their lives when Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen; friendship doesn't stop Bobby from making this a fair fight as Michael faces off with his Achilles' heel ingredient.

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

Captains Bobby Flay, Anne Burrell and Sunny Anderson get saucy serving up some wine-infused barbecue; in the team brawl, the contenders are given prized cuts of meat to create 5-star fancy feasts that'll knock the judges socks off.

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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Plexaderm helps reduce Under Eye Bags, Dark Circles, and Wrinkles in just 10 minutes!

Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.

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

Ree cooks for a dinner party at her best friend's house, starting with Roasted Jalapeno Pimento Cheese; the main course is Baked Sausage and Peppers Bucatini, plus Hearty Citrus Salad; for dessert, Ree whips up decadent Espresso Cream Poke Cake.

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

Ree Drummond is cooking a collection of budget friendly dinners, starting with a fancy yet frugal chicken stroganoff with buttery parsley noodles that's perfect for dinner parties.

Ree Drummond shares family news while cooking for her kids; she makes Orange Chicken and Peppers for Paige and a French Onion Casserole for Alex to have after her baby is born; there are Totally Terrific Cookies and Sloppy Joes To Go for the boys.

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

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

In the first shift, the chefs endure three challenges testing speed to impress judge Antonia Lofaso.

Michael Symon and Esther Choi begin the second shift with two chefs in a head-to-head elimination that tests simplicity; the 12 remaining chefs face a tricky taste test from judge Graham Elliot.

Guy Fieri invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.

Guy Fieri invites four champion DDD chefs to prove who's the best; after a pair of one-on-one sudden death matches to make elevated comfort food, the final two chefs face the Food Pyramid's random restrictions to make the best high-end dinner.

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

Guy Fieri challenges three chefs to prove their pork chops by making a bacon dish, and the winner goes head-to-head with an all-star judge to see who can bring home the bacon.

Guy Fieri wants three produce-loving pros to let the world know how delicious vegetarian cuisine can be, so they make a comfort classic using only plant-based foods, and the winner takes on an all-star judge.

Three sandwich fanatics show Guy Fieri their stacked skills in Flavortown Market by making a decadent sandwich with their fantasy food draft picks, and the winner battles an all-star judge.