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

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

Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates are on point.

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

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

Style expert Carson Kressley teams up with chef Anne Burrell to point out Bobby's fashion and food faux pas; two Italian authorities, chefs Kevin Sweeney and Nicco Muratore, attempt to prove that their food is trendsetting and claim victory in style.

Canadian chef Lawrence Letrero matches wits with Ohio's Jack Moore for the chance at Bobby Flay; Scott Conant and Anne Burrell, who share a love of big hair and watching Bobby lose, conspire to bring home the win.

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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.

Four cookie makers must create two costumes out of cookies, and construct 3D buildings that are haunted by the flavors of sippable spirits.

Festive Halloween masks made from cookies and edible party banners that incorporate classic Halloween candies.

Jonathan Bennett challenges the first four teams to create a scene depicting their favorite monsters when they were in school and include a classic school snack in the tasting element; Shinmin Li and Aarti Sequeira decide which team is eliminated.

Three new teams face off as Jonathan Bennett challenges them to create their very own crime scene with tasting elements that include coffee and doughnuts; judges Shinmin Li and Aarti Sequeira decide which teams move on and which team is eliminated.

Jonathan Bennett asks the five remaining teams to create a scene of two monsters playing various sports while highlighting the sugar artist's skill in their display; judges Shinmin Li & Aarti Sequeira evaluate the designs, and one team is eliminated.

John Henson asks the bakers to make cryptic message desserts that reveal an eerie dispatch from the other side. Judges Carla Hall, Zac Young and Stephanie Boswell must decide who wins $1,000 for their mysterious missive and whose message now reads exit.

Duff and Maneet Chauhan challenge four fan favorites to create a Halloween mask pie using ingredients the bakers collect while trick-or-treating, but there is a sudden and shocking twist.

Guy Fieri digs into everything from pork to pasta on this trip; in Chicago, a real-deal Italian spot with righteous ravioli and dynamite deep dish; an authentic Hong Kong barbecue experience served alongside all the classics.

Guy dives into dishes with regional flavor; an East Coast-Texas deli mashup piling smoked meat sensations; a Creole spot serving gumbo and fried pork chops; a real-deal Mexican spot dishing out Michoacan specialties, like the blazing hot molcajete.

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.

A Puerto Rican spot in San Antonio builds a unique take on nachos and cooks a monster chop; a gangster grill in New Orleans serves pork knuckles and sweet bird; a funky joint that makes pork tacos and puts collards in a mouthwatering melt.

A restaurant-market in Vancouver combines sustainability with killer cooking, including bouillabaisse and salmon fish and chips; a fresh-catch institution in Kauai, Hawaii, puts out prime-time poke; a raw bar in Chico, Calif., cooks up Asian flavors.

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

Guy Fieri's 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.

Family-owned restaurant serving Mexican food in Phoenix; Greek restaurant in Seattle; Italian restaurant in San Francisco.

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.

Guy Fieri's grabbing a little surf, turf, and flavors from the Earth; in Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas; Guy finds a mushroom po' boy in Somerville, N.J., and outrageous octopus in Cleveland.

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

Guy Fieri's 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 hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.

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.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

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'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.

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.

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.

In Kansas City, Mo., Chiefs' head coach Andy Reid tackles pigskin; in Waltham, Mass., rocker Sammy Hagar rolls into a spot servin' a crazy burger and pumpkin-bread French toast; Chef Ken Oringer is divin' into a seriously unbelievable lobster roll.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

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'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.

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.

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.

In Kansas City, Mo., Chiefs' head coach Andy Reid tackles pigskin; in Waltham, Mass., rocker Sammy Hagar rolls into a spot servin' a crazy burger and pumpkin-bread French toast; Chef Ken Oringer is divin' into a seriously unbelievable lobster roll.

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.

Guy Fieri tries an all-female lineup; a grandma cooks family recipes like homemade tamales and chile rellenos with a twist in Houston; a spot that makes meatball masterpieces in Orlando, Fla; a bakery making sweet and savory specialties.

Guy Fieri tries culinary traditions different cultures; a Mexican joint serves authentic tortillas and tacos in Houston; a spot makes Puerto Rican specialties in Orlando, Fla.; a Jewish deli-on-wheels prepares pastrami and lox.

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Mary Berg serves up four recipes designed to settle date-night nerves while impressing one's special guest.

Mary makes clean-up a breeze by whipping up four one-pot recipes.

These recipes are all about supermarket hacks to raise one's baking game.

Mary offers four ways to expand viewers' chicken repertoire so it will never be boring or dry again.

Jeff Mauro is celebrating apple-inspired recipes, including easy roasted pork loin with jalapeño apple chutney and cherry relish, almond chicken paillard with arugula and apple and butterscotch apple gooey butter cake.

Molly is making some of her favorite Chinese-inspired recipes; Molly's dad is flying in with Aunt Lucy to visit her and baby Bernie, so Molly makes them her grandma's sweet and sour tepong pork with fried rice that's easy and addictive.

Molly Yeh is putting her own spin on some of her favorite dishes to make a fun meal for Nick and her dad; the menu includes Molly's Chicago Dog Meatloaf with Mustard Glaze, a Salt-and-Vinegar Potato Galette and more.

Ree Drummond is taking comfort food on the road, starting with marvelous Meatloaf Sliders; Ree makes cowboy-approved Chicken Pot Hand Pies, an elevated classic combo of Pimento Cheese BLTs and Homemade Crustless PB&Js for kids of all ages.

Ree Drummond is celebrating slow-cooked food that's quick to make; she begins with a one-pan dinner of Slow Roasted Chicken and Vegetables, followed by Best Ever Oven Brisket, Cherry Tomato Confit and a gooey Slow Cooker Chocolate Pudding Cake.

The kitchen is bringing back old-school favorites with tasty updates, including beef stroganoff with egg noodles, chicken kiev with peas and carrots and stuffed cabbage rolls; the hosts chat about the new season of "Alex vs America!".

Cooking up meat and potatoes, including brown sugar vinegar ribs, crispy potato cakes with miso lime vinaigrette and a Chicago style hot dog; Maneet Chauhan stops by to make a masala ribeye and cumin potatoes.

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

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

Guy Fieri'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 jumps into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma; in Taos, N.M., a pan-Asian joint pulls out the stops with a Reuben banh mi.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

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

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

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

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

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

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

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

The final bakers take on two very difficult challenges inspired by the past, all leading up to a time-traveling monster mash.

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

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

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

The final bakers take on two very difficult challenges inspired by the past, all leading up to a time-traveling monster mash.

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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.

Ina Garten invites Pulitzer Prize-winning author and journalist David Remnick to the barn; she welcomes him with overnight Belgian waffles and hosts a parmesan chicken cooking class before dinner in the garden.

Ina Garten welcomes chef, restaurateur and Food Network star Bobby Flay to the barn with a cherry pistachio biscotti, and a quick Irish coffee affogato.

Journalist and broadcaster Willie Geist visits Ina Garten's home for a chat; Ina bakes Willie's favorite salted chocolate chunk cookies, and they shake up bourbon sidecars with dried cherries as their spouses join them for cocktail hour.

Molly Yeh makes a delicious farm-style brunch for her family that's chock-full of flavor; she prepares meaty chorizo scotch eggs, homemade English muffins with fresh chive butter, tangy green juice pops and moist mixed berry crumb cake.

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.

Sausage kale strata; wild rice pancakes; breakfast quesadillas, packed full of bacon and eggs; potato hash with a fried egg.

Cornmeal pancakes with blueberry syrup; creamy bow tie chicken Alfredo; build-your-own grilled fruit pizzas with a cookie base, cream cheese frosting and indoor grilled glossy fruit.

Pantry ingredients are used to make chickpea curry with rice, no-bake peanut butter bars, tapenade crostini and 7-can soup.

Slow-cooked spicy shredded pork; cheese enchiladas; crunchy chipotle slaw; lemon bars.

Joanna Gaines shares her favorite recipes from her family's farm.

At the farm, Joanna bakes her savory Prize Pig biscuit and Maple Pecan Baked Oatmeal; she also visits her baby ducks; a birthday gift from Chip.

Molly Yeh kicks off the first official Yeh-Hagen Family Games with a big, delicious bang; she makes carnitas walking tacos and Mexican street corn-loaded tots, and for dessert, there are coconut mango pops and ooey-gooey s'mores brownies.

Molly Yeh makes a romantic dinner for husband Nick, including juicy steak salad with a bright za'atar chimichurri, the best cheesy garlic babka muffins and blood orange amaretto sours.

Katie Lee Biegel whips up queso with garlic lime tortilla chips, Geoffrey Zakarian makes chicken fajitas and Alex Guarnaschelli prepares spinach and mushroom vegetable enchiladas.

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

Guy Fieri invites four favorite Diners, Drive-ins and Dives seafood chefs to make some waves in Flavortown Market; they create a regional fish dish using the catch in their fly-fishing net and dig for canned seafood to feature in a shellfish dish.

Guy Fieri divides six chefs up into teams as they work alone in 10-minute shifts to create a winning plate; the chefs are surprised to learn that their grocery list featuring breakfast sandwich ingredients must be used to make a dessert.

Jet Tila and Rosanna Pansino challenge four cookie makers to swap good and evil with their cute and creepy Halloween cookie characters; the cookiers use delicious recipes to craft 3D ancient spell books flavored with a little black magic.

Four top cookie makers emerge from the shadows with spooky silhouette cookies; using orange-colored ingredients to craft 3D treats depicting jack-o'-lanterns.

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

Jonathan Bennett asks the five remaining teams to create a scene of two monsters playing various sports while highlighting the sugar artist's skill in their display; judges Shinmin Li & Aarti Sequeira evaluate the designs, and one team is eliminated.

Bennett challenges the four remaining teams to create scenes based on three words, and the pumpkin artists are in the spotlight as their monster must be completely made of pumpkin; judges Shinmin Li & Aarti Sequeira decide which teams move on.

John Henson asks the bakers to make cryptic message desserts that reveal an eerie dispatch from the other side. Judges Carla Hall, Zac Young and Stephanie Boswell must decide who wins $1,000 for their mysterious missive and whose message now reads exit.

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

Bennett challenges the four remaining teams to create scenes based on three words, and the pumpkin artists are in the spotlight as their monster must be completely made of pumpkin; judges Shinmin Li & Aarti Sequeira decide which teams move on.

John Henson asks the bakers to make cryptic message desserts that reveal an eerie dispatch from the other side. Judges Carla Hall, Zac Young and Stephanie Boswell must decide who wins $1,000 for their mysterious missive and whose message now reads exit.

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

Jonathan Bennett asks the five remaining teams to create a scene of two monsters playing various sports while highlighting the sugar artist's skill in their display; judges Shinmin Li & Aarti Sequeira evaluate the designs, and one team is eliminated.

In this compelling investigation, John Walsh delves into OmegaXL and its natural origins. Discover how this innovative supplement can provide relief from joint pain and improve your quality of life, all grounded in extensive research.

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Cut up to HALF the cost of your monthly cell phone bill. Same Towers. Same Coverage. But a LOT less money. It sounds great but is it too good to be true? Join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.

Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.

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 makes all the best dishes from her first married vacation; she makes her fluffy shredded pancake with tart plum sauce, crunchy pork schnitzel with a crisp cucumber salad, and glazed almond mini cakes.

Molly makes a meal to share with the farmers and keep them fueled for the wheat harvest; cheesy ham, spinach and potato pizzas; tangy tomato green bean salad with wheat berries; coconut pudding with roasted rhubarb.

Molly Yeh is making a Middle Eastern feast for her college friends visiting the farm, and the food is as colorful as the company!

"The Kitchen" is full of spooky surprises and a petrifying party menu perfect for Halloween; chef Carla Hall joins the party and shares her devilishly hot pimento cheese dip; the hosts assemble medical-themed treats for a Worst-Aid Kit.

The hosts have creepy Halloween creations and recipes for kids of all ages, including graveyard chicken enchiladas and roasted pumpkin pasta; the hosts share a dead velvet cake, leftover candy treats and unforgettable scares.

The kitchen is bringing back old-school favorites with tasty updates, including beef stroganoff with egg noodles, chicken kiev with peas and carrots and stuffed cabbage rolls; the hosts chat about the new season of "Alex vs America!".

Eddie challenges the four remaining teams to conjure up a ghostly rave party inspired by the haunted Shanghai Tunnels of Portland, Ore.

Three teams battle it out in the rough waters of the semifinals as Eddie asks them to dive deep into their fears, taking inspiration from the dark and haunted sea that surrounds Cape Disappointment in Washington.

The final teams face off in an decisive showdown as Zak Bagans takes them to the haunted catacombs in Paris; host Eddie Jackson and fellow judges Shinmin Li and Aarti Sequeira crown a winner to claim the title of "Halloween Wars" champions.

Well-traveled chef Zach Meloy takes on a New Orleans transplant to Brooklyn, Chef Matt Pace, to prove their culinary chops; it's up to judges Katie Lee and Scott Conant to decide who has the skills to beat Bobby Flay.

English chef Ian Winslade and Southern chef Geoff Rhyne must get through the challenges of the star ingredient before they can have a proper smackdown against Bobby Flay.

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

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

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

Scott Conant and actress Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

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.

John Henson asks the bakers to make cryptic message desserts that reveal an eerie dispatch from the other side. Judges Carla Hall, Zac Young and Stephanie Boswell must decide who wins $1,000 for their mysterious missive and whose message now reads exit.

Creativity turns creepy as John Henson asks the bakers to craft a horrifying fusion of two beings into one spliced souls dessert; judges Carla Hall, Zac Young and Stephanie Boswell decide which baker best captures the terror of transformation.

Jonathan Bennett asks the five remaining teams to create a scene of two monsters playing various sports while highlighting the sugar artist's skill in their display; judges Shinmin Li & Aarti Sequeira evaluate the designs, and one team is eliminated.

Hosts Duff Goldman and Kardea Brown challenge the bakers to make pull-apart Halloween cupcakes with a scary ingredient and a hot pepper on, a ghost pepper.

Creativity turns creepy as John Henson asks the bakers to craft a horrifying fusion of two beings into one spliced souls dessert; judges Carla Hall, Zac Young and Stephanie Boswell decide which baker best captures the terror of transformation.

Jonathan Bennett asks the five remaining teams to create a scene of two monsters playing various sports while highlighting the sugar artist's skill in their display; judges Shinmin Li & Aarti Sequeira evaluate the designs, and one team is eliminated.

Hosts Duff Goldman and Kardea Brown challenge the bakers to make pull-apart Halloween cupcakes with a scary ingredient and a hot pepper on, a ghost pepper.

John Henson asks the bakers to make cryptic message desserts that reveal an eerie dispatch from the other side. Judges Carla Hall, Zac Young and Stephanie Boswell must decide who wins $1,000 for their mysterious missive and whose message now reads exit.

Four fan-favorite kid bakers return for a Halloween-themed competition and battle it out for a baker's dream prize package that includes a blast chiller; the kids enter the kitchen to find Duff Goldman stuck in a spider web.

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Michael creates an entire Italian feast over coals on the grill, starting with fettuccine with smoked tomato sauce; Liz mixes up creamy ricotta, lemon and herbs for stuffed squash blossoms; lemon upside-down cake.

Michael Symon and his wife, Lizzie, prepare an elegant Italian feast, pairing Lizzie's chicken cutlets with Michael's spaghetti with pesto tomato sauce; they top off the day with Lizzie's refreshing, fruity "C and C" slushy.

Michael Symon makes a whole meal starring tomatoes; he starts with meaty stuffed tomatoes on the grill and also makes a delicate tomato tart tatin with sweet, caramelized onions.

Michael Symon kicks off the summer grilling season with his fire pit steak and potatoes, finishing the steak by throwing it right onto the hot coals; Michael's wife, Liz, helps mix up a miso chocolate cake and a frozen old fashioned cocktail.

Trisha Yearwood and her family volunteer on a Habitat for Humanity build, and Trisha offers to feed the crew with ham and pimento cheese biscuit sandwiches, baked potato soup, taco-stuffed potato skins and chocolate fudge chip cookies.

The guys are invited over for pizza and a movie; Trisha makes malted milk fudge; Trisha's nephew, Kyle, helps her make an Italian seven-layer dip; Trisha's cowboy tour manager, Chuck, learns how to make a basil pesto pizza.

Trisha Yearwood celebrates her wax figure being inducted into Madame Tussauds Wax Museum; pork tenderloin with bacon onion jam; apple cider and sauteed apple basmati rice; warm wax bean salad with roasted tomatoes and sun-dried tomato dressing.

Trisha Yearwood and her sister Beth invite their high school BFF over to reminisce about old memories over a delicious meal; They create a menu made of classics from their high school days including Sloppy Joes with Fruit Drink Pickles, among others.

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

Three seasoned dessert chefs from California, Washington and Texas challenge chef Alex Guarnaschelli in two sweet rounds of cooking hosted by Eric Adjepong; it's up to judges Sherry Yard and Dahlia Narvaez to decide on the winner.

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

The competing chefs are surprised by parsley cake in round two, and when the finalists focus their attention on a dessert basket that includes Cara Cara oranges and a curiously boozy condiment, the judges are impressed by the level of skill they see.

The chefs get alligator in the first basket and race to see who can make it tender and flavorful; the three competitors who advance to the second round are determined to show their skill and creativity, but the clock threatens to upset their plans.

When four competitors feast their eyes on the thinly sliced ribeye in the basket, they each take their appetizers in very different directions; in the entrée round, the chefs must incorporate a movie snack and a piece of poultry into their dishes.

Four chefs have the green light to go wild for avocados; the chefs struggle to figuring out how to work with a secret meat in the entrée basket and must kick their creativity into high gear to make avocado work well in their superfood desserts.

The chefs turn PB&J pancakes into appetizers; a rainbow ingredient in the entrée basket is not a sunny surprise for the chefs; ice cream drama in the dessert round has the judges on the edge of their seats.

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

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

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

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

Bengali American chef Avishar Barua has already won Beat Bobby Flay, and now he's ready to test his might against Bobby Flay's Titans for a chance at $25,000. New York City chef Leah Cohen decides who will triumph.

Eric Adjepong invites Maneet Chauhan, Scott Conant and Marcus Samuelsson to try to take down Alex Guarnaschelli, using some of the most difficult ingredients yet; Antonia Lofaso and Jonathon Sawyer judge this battle.

Alex Guarnaschelli and Eric Adjepong sit down to watch some of the South's best in a Southern comfort food battle. Hailing from Mississippi, Tennessee and North Carolina, these chefs compete to see if they have what it takes to beat Chef Alex.

Alex Guarnaschelli and Eric Adjepong join to watch potato experts from New York, Colorado and Massachusetts; these masters of spud hope their knowledge will give them a chance to beat Alex and win $10,000.

Eric Adjepong invites Maneet Chauhan, Scott Conant and Marcus Samuelsson to try to take down Alex Guarnaschelli, using some of the most difficult ingredients yet; Antonia Lofaso and Jonathon Sawyer judge this battle.

Alex Guarnaschelli and Eric Adjepong sit down to watch some of the South's best in a Southern comfort food battle. Hailing from Mississippi, Tennessee and North Carolina, these chefs compete to see if they have what it takes to beat Chef Alex.

Alex Guarnaschelli and Eric Adjepong join to watch potato experts from New York, Colorado and Massachusetts; these masters of spud hope their knowledge will give them a chance to beat Alex and win $10,000.

Bengali American chef Avishar Barua has already won Beat Bobby Flay, and now he's ready to test his might against Bobby Flay's Titans for a chance at $25,000. New York City chef Leah Cohen decides who will triumph.

The Titans face chef Claudette Zepeda, famous for her Mexican cuisine; Michael Voltaggio attempts an impossible dish in the time allowed; Brooke Williamson doesn't hold back with a show-stopping dish that has judge Marc Forgione hooked.

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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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.

Kardea Brown prepares two chicken dinners with sides; she serves tuscan chicken soup, southern-style chicken cordon bleu, spinach and candied walnut salad and fried brussels sprouts with tomato gastrique.

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.

It's Kardea Brown's favorite time of the year, shrimp season in Charleston; This year she's making Fried Shrimp Baskets, and her mom helps out with her Famous Hand Cut Fries and a fresh Grilled Shrimp Cobb Salad.

Kardea Brown's refrigerator fills up with random veggies, fruits and other bits of recipes she has made; Kardea gets creative and uses leftovers in lasagna dip, grilled eggplant bruschetta and a red wine mixed-berry granita.

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 saying thanks with chocolate, appreciating people on her very own Chocolate Appreciation Day.

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

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.

Ree Drummond makes easy, impressive appetizers, starting with Tex-Mex Sausage Balls; Ree prepares Crostini Two Ways, Mini Lemon Raspberry Bundt Cakes with pink frosting, and juicy Ribeye Bites with Horseradish Mustard Aioli that packs a punch.

Ree Drummond is taking comfort food on the road, starting with marvelous Meatloaf Sliders; Ree makes cowboy-approved Chicken Pot Hand Pies, an elevated classic combo of Pimento Cheese BLTs and Homemade Crustless PB&Js for kids of all ages.

Laila Ali challenges four chefs to settle their culinary beefs; Aarthi Sampath seeks revenge on Carlos Anthony for his distractions during a competition; Tajahi Cooke confronts his former protégé Daniel Westfall for copying his cherished recipes.

Laila Ali welcomes four feuding chefs to settle their grudges; Adam Sobel seeks to humiliate Matt Jennings for accidentally ruining Adam's dish at an event.

Laila Ali invites married couples to her arena, starting with Michael and Kwini, who challenge their friends and rivals, Lucy and Bret; Chef Tia Raiford challenges husband Chef Matthew Raiford to see who gets top billing in their home kitchen.

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

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

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

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

Guy Fieri asks the final four DDD chefs to make updated diner classics; the three best chefs must prepare a dinner of champions using one ingredient from every aisle of the store to win the Grand Champion Trophy and the $30,000 grand prize.

Guy Fieri invites four burger meisters who think outside of the bun to pound out four heavy-hitting burgers using six pounds of ingredients; they slide sliders to select the unusual ingredient they must add to both their cheeseburger and side.

Guy Fieri brings in four baller burgermeisters for a bodacious burger battle; they must make an excellent cheeseburger using 10 items or fewer before incorporating an alternate ground meat and unusual produce item in their winning burger and fries.

Three chefs put it all on the line to win the title of Big Burger Battle Champion and the cash prize of $25,000.

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

Guy Fieri brings in four baller burgermeisters for a bodacious burger battle; they must make an excellent cheeseburger using 10 items or fewer before incorporating an alternate ground meat and unusual produce item in their winning burger and fries.

Three chefs put it all on the line to win the title of Big Burger Battle Champion and the cash prize of $25,000.

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

Guy Fieri invites four burger meisters who think outside of the bun to pound out four heavy-hitting burgers using six pounds of ingredients; they slide sliders to select the unusual ingredient they must add to both their cheeseburger and side.

Four top sandwich makers must prepare their signature sandwich using only six pounds of ingredients; the creation of an outside-the-box sandwich using some twisted bread and cheese substitutes forces the judges to make a tough decision.

Alec and Kaleb interview patients and their families, and how their lives have been changed because of the life-changing pediatric specialty care they received at Shriners Hospitals for Children®.

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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.

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 chefs enter the kitchen for a diner-themed battle; three courses of elevated comfort food; guest judge Neil Patrick Harris; a breakfast-inspired final basket.

The baskets are loaded up with ingredients that have the chefs shaking their heads in disbelief.

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.

Chef Martel Stone infuses his West African-inspired flavors into Bobby Flay's club; the Titans know better than to underestimate Martel's cool vibe, as he is here to settle a score with Brooke Williamson and win $25,000.

Tiffany Haddish is in the house with Chef Antonia Lofaso and Bobby Flay can't handle the heat as he takes on married couple Hedy and Talia Trovato in the kitchen.

Chef Jet Tila and "The Talk"'s Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity dishes.

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

Chefs 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.

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

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.

It's all Greek to Bobby Flay as chefs George Kantaris and Angelo Vangelopoulos take center stage for a shot at the crown; chef Michael Symon and actress Carly Hughes cheer them on as they find out if it will be a comedy or a tragedy.

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.

Sara Haines teams up with Food Network's Anne Burrell to try to bring Bobby Flay down; chefs Jonathan Dearden and Scott Drewno go head-to-head for a shot at Bobby's crown.

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.

Meat enthusiast Courtney Rada ("Carnivorous") and Iron Chef Michael Symon source Cleveland chefs Penny Barend and Melissa Khoury to bring Bobby Flay down; these lady butchers are ready to slice and dice the competition.

DJ D-Nice and Michael Symon bring out chefs Sue Torres and James Briscione from behind the judges' table.

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

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Scott Conant and Eric Adjepong unite with chefs Dane Blom and Emme Ribeiro Collins to gang up on Bobby Flay.

Michael Symon and comedian Manon Mathews cheer on chefs Erin Miller and Stephen Coe, while Bobby Flay is greeted with a familiar face.

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

Katie Lee Biegel and actor Nicholas Braun taunt Bobby Flay with a couple of young chefs, Hanna Haar and Peter McQuaid, who are gunning for the win.

Sunny Anderson and ESPN's Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through a set of drills.

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

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

Michael Symon and comedian Manon Mathews cheer on chefs Erin Miller and Stephen Coe, while Bobby Flay is greeted with a familiar face.

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

Katie Lee Biegel and actor Nicholas Braun taunt Bobby Flay with a couple of young chefs, Hanna Haar and Peter McQuaid, who are gunning for the win.

Sunny Anderson and ESPN's Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through a set of drills.

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

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Scott Conant and Eric Adjepong unite with chefs Dane Blom and Emme Ribeiro Collins to gang up on Bobby Flay.

French chefs Laurent Zirotti and Eric Damidot go head to head in the arena, and Food Network's Geoffrey Zakarian and Damaris Phillips choose the chef who has what it takes to compete against Bobby Flay.

The kitchen comes alive when Katie Lee and Valerie Bertinelli team up to see Bobby Flay fall; it's up to them to make the call when chef Chris Henry from Massachusetts battles Buffalo, N.Y., chef Steve Gedra for a chance at the champ.

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Clinton Kelly challenges three gingerbread artists to create pieces celebrating the 35th anniversary of the movie "Ghostbusters;" the competitor who impresses judges Jamika Pessoa, Gesine Prado and Jason Smith qualifies for the finale.

Three gingerbread artists take on the mummy's ancient curse when Clinton Kelly challenges them to use gingerbread to tell a story of mummies run amok; judges Jamika Pessoa, Gesine Prado and Jason Smith decide who moves on to the finale.

Three new teams face off as Jonathan Bennett challenges them to create their very own crime scene with tasting elements that include coffee and doughnuts; judges Shinmin Li and Aarti Sequeira decide which teams move on and which team is eliminated.

Jonathan Bennett asks the five remaining teams to create a scene of two monsters playing various sports while highlighting the sugar artist's skill in their display; judges Shinmin Li & Aarti Sequeira evaluate the designs, and one team is eliminated.

Bennett challenges the four remaining teams to create scenes based on three words, and the pumpkin artists are in the spotlight as their monster must be completely made of pumpkin; judges Shinmin Li & Aarti Sequeira decide which teams move on.

John Henson asks the bakers to make cryptic message desserts that reveal an eerie dispatch from the other side. Judges Carla Hall, Zac Young and Stephanie Boswell must decide who wins $1,000 for their mysterious missive and whose message now reads exit.

Creativity turns creepy as John Henson asks the bakers to craft a horrifying fusion of two beings into one spliced souls dessert; judges Carla Hall, Zac Young and Stephanie Boswell decide which baker best captures the terror of transformation.

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

In Little Rock, Ark., a gas station-turned-eatery pumps bison into a burrito and piles pork onto cornmeal waffles; in Santa Rosa, Calif., a Vietnamese joint makes pho and barbecue pork; in Sonoma, Calif., a barbecue spot loads up a monster burger.

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.

In Chico, Calif., a Hawaiian-Asian fusion spot serves up righteous ramen; in Vancouver, British Columbia, a funky joint puts their spin on lamb and pork belly; in Richland, Wash., a bakery-gone-savory fires up duck banh mi and sweet potato lasagna.

Guy grabs grub from all around the globe; in Wilmington, Del., there's a true British pub serving authentic English staples from fish and chips to Yorkshire Pudding; a poke counter is dishing out a Hawaiian classic with an updated twist in Kauai.

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 Richmond is a jammin' Jamaican joint serving outrageous oxtail and fried chicken with true island flavor; in Reno is a sandwich spot going loco with the bird and putting a unique twist on the breakfast burrito.

Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jamfest; Cuban favorites; meatball subs.

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

Loading up the meat with bomb beef and bird; in North Conway, N.H., a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, N.C., is firin' up big barbecue; in Taos, N.M., a traditional spot serves up New Mexican specialties.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

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

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.

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

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis; a neighborhood staple in Boston is serving up lights-out lobster rolls; a Massachusetts gastropub is plating mushroom poutine and onion smash burgers.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

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

This trip, Guy Fieri travels the country diving into some meaty masterpieces starting at a spot in Longmont, Colorado, that serves craft beer and primo pub grub like their piled-high poutine burger.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis; a neighborhood staple in Boston is serving up lights-out lobster rolls; a Massachusetts gastropub is plating mushroom poutine and onion smash burgers.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

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

This trip, Guy Fieri travels the country diving into some meaty masterpieces starting at a spot in Longmont, Colorado, that serves craft beer and primo pub grub like their piled-high poutine burger.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.

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.

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.

An Italian market in Robbinsville, N.J., serves prosciutto bread and multi-meat "boss of the sauce"; a seafood spot piles its specialties atop waffles in Louisville, Ky.; a barbecue food truck serves a fully loaded "shabamwich" in Portland, Ore.

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

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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.

These recipes are all about supermarket hacks to raise one's baking game.

Mary whips up a lemon raspberry loaf with a bright pink glaze, lemon Parmesan chicken; creamy lemon crab pasta with a nutty sesame topping, and a lemonade that is infused with seasonal berries and fresh mint.

Pie making can be daunting, but Mary provides a pastry crash course with three different types of dough to make all of any pie in the sky dreams come true.

Cake is the star of the show and Mary has three foolproof cake recipes to make sure any celebration is a hit.

Tasty tricks and sweet treats for Halloween; Katie Lee's green chicken chili; Jeff Mauro's Mac-O'-Lantern - pumpkin-shaped mac and cheese; pastry chef Zac Young's Pizza Roll Intestines; playing Pass the Giant Eyeball Cake; jack-o'-lanterns.

Molly Yeh hosts a pumpkin-carving soiree complete with sausage mummies and bacon and greens pumpkin lasagna; for dessert, Molly has some tricky treats with her chocolate tahini dirt cup pudding with homemade gummy worms and homemade salted nut roll.

Molly Yeh hosts a Halloween party for all her friends and their little monsters; she makes some spooky treats for her guests, including cheesy Ghost Hand Pies with honey dijon dipping sauce and broccoli FrankenTots with lemon garlic mayo.

Ree Drummond is sharing a selection of sweets with no cooking required, including a showstopping Whiskey Peach Icebox Pie, a shortcut Lemon Pudding Bowl, Iced Coffee Pops and bite-sized Chocolate Peanut Butter Dates.

Ree Drummond makes triple chocolate mini muffins, shortcut chocolatey biscuit donuts, homemade peanut butter cups, and a mocha dalgona.

The kitchen is making their favorite fall festival treats, including the ultimate pumpkin bread, honey-fried turkey legs with japanese BBQ sauce and apple fritters with hot honey glaze; a game of Try or Deny features some unexpected fall flavors!

Treats for Halloween; Jeff Mauro's monster mac and cheese; Katie Lee's butternut squash soup; frightening food crafts; pass the cauldron cake; the piece of cake Halloween party is packed with great ideas and a Shirley Temple of doom.

Eric Adjepong invites Maneet Chauhan, Scott Conant and Marcus Samuelsson to try to take down Alex Guarnaschelli, using some of the most difficult ingredients yet; Antonia Lofaso and Jonathon Sawyer judge this battle.

Guy finds clean eats in Sioux Falls, S.D., a 25-ingredient meatloaf in Fairbanks, Alaska, and Midwest mashups in Moorehead, Minn.

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

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

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

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri's getting into flavors from all over, starting with a Vietnamese spot in Boston that's dishing out rocking rice noodle rolls. Then, Guy finds a legit lamb meatball sub and knockout octopus in Montana, plus jamming jerk chickeninMinneapolis.

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.

For a vampire party, Carla Hall asks the eight remaining bakers to team up and create desserts to satisfy some bloodsuckers.

The seven remaining bakers enter the creepy nursery; Carla Hall challenges the competitors to bake 3-D demon doll cakes with a diabolically assigned flavor.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

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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.

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.

Molly Yeh throws a baby shower on the farm; she makes savory lentil soup in bread bowls and crave-worthy chicken Caesar salad wraps with crispy cheese; for dessert, there are glossy pink glazed yeasted donuts.

Molly Yeh makes a meal to thank all the people in her life who helped with her new cookbook; she shares her Puffy Potato Donuts with a Tahini Vanilla Pastry Cream, Blueberry Speculoos Slab Pie, an Upside Down Hotdish and Hot Dog Chopped Salad.

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

Molly Yeh makes a slew of kid-friendly dishes that everyone will adore; she whips up grilled bacon, egg and cheese in a basket, a cozy chicken noodle hot dish and a breakfast combo: blueberry muffin smoothies with mini blueberry muffin garnishes.

Molly Yeh hosts her brunch club with a fun Halloween theme that includes cute costumes and frighteningly good food; she makes cyclops shakshuka focaccias, apple pancakes, munster monster hash brown fingers and, for dessert, matcha macaroon monsters.

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

Super s'mores and stunning marbled, dipped apples; deep-fried cheesecake bites with strawberry sauce; hard candy shot glasses topped up with fizz.

Chocolate mint iced cookies decorated with swirls of snow white royal icing; browned butter sugar cookies that become the base for cookie jam pies; next-level chocolate chip cookies with bacon and caramel corn; no bake cookies.

Ree Drummond makes divine chocolate treats for her daughter, Paige, to share with her school friends, and she sneaks in a few for her husband, Ladd, at the same time.

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.

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

Culinary entrepreneur Danny Meyer joins Ina Garten at the barn for conversation, croissants and smoked salmon, and vanilla coffee shakerato; they dish over the restaurant trade before Danny prepares his orecchiette with broccoli rabe and sausage.

Astronaut Nicole Mann joins Ina Garten at the barn; Ina bakes an apple crostata; Nicole shares incredible stories from her time in orbit; Ina holds a masterclass in seared scallops with potato celery root puree.

Easy ideas for a ghoulishly good Halloween with smoky butternut queso dip, sunflower butter cups, bloody beef fingers, a decadent and festive pumpkin pie crème brûlée served in mini pumpkins.

Guy Fieri challenges four all-star chefs to create meatless dishes in a full-on veggie showdown that is worth up to $20,000.

Guy Fieri invites three wilderness chefs to hunt through Flavortown Market and prepare dishes featuring wild game, all while playing GGG's wild games! They'll make fireside favorites and create an elevated backcountry dinner for a chance to win $20,000.

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.

Damaris Phillips ramps up the competition by asking the carvers to put their best foot forward with 3D pop culture pumpkins that highlight iconic fashion eras; the competitors bring common literary phrases with a deadly twist to life.

The final five pull out all the stops when Damaris Phillips challenges them to create their own superhero and superpower; the competitors depict a scene of the one and only DC's Batman facing off against one of his iconic enemies to save Gotham City.

Eight elite pumpkin carvers battle it out for a $25,000 prize and the coveted prize belt. Host Damaris Phillips joins judges Terri Hardin and Ralph Attanasia to guide the contenders through ghoulishly great carves to see who will be the best in the patch!