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

Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists; if the Brawlers impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.

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

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

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

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

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Michael Symon is ready to celebrate his father, and he kicks things off with his dad-approved twist on smoked brisket chili.

Michael Symon pays tribute to Southern culinary heritage, courtesy of his mother-in-law, Sherla; he indulges in the comfort of Sherla's fried chicken and fried okra; for dessert, Michael and Liz savor frozen peaches and cream, a summery treat.

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

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

Chefs representing some of the busiest sports stadiums in the United States challenge Alex Guarnaschelli in a battle for the best game day dish; they'll have the chance to win up to $15,000 if they can knock Alex out of the ballpark.

Eric Adjepong invites three expert Japanese chefs to take on Alex Guarnaschelli in a competition that's way out of her comfort zone; judges Shota Nakajima and Tetsu Yahagi decide if they have what it takes to beat an Iron Chef in her own arena.

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

Four chefs set out to make perfect pies, and one chef scrambles in the appetizer round when a competitor declines to share a coveted pantry ingredient; an abundance of protein in the entree basket means meat-lovers pies are in order.

The chefs find cheese in every basket and have to make it the star of every plate.

Alton Brown is at it again; the chefs in his Maniacal Baskets tournament are seriously tripped up by a canned wonder in the appetizer round, and a shelf-stable surprise in the entree basket is unlikely to be a crowd pleaser.

The competitors brace for zany, brainy ingredients courtesy of Alton Brown, starting with a super stinky item in the appetizer basket; in the second round, a unique style of apple pie may have the competitors asking, why.

Chefs get a big surprise ingredient with a challenging texture; in the entree round, some sticky beans and a peculiar salad are shockers; the final chefs attempt to make winning desserts from the wild ingredients in the third basket.

Alton Brown and his fans curate maniacal baskets for an epic tournament, including a fermented Japanese dish and a strange banana product in the entree basket; the two chefs who make it to the dessert round must work with a fluffy, porky surprise.

In the wild conclusion of Alton Brown's Maniacal Baskets tournament, Alton has a big announcement that's sure to get the chefs fired up; for the entree round, the chefs open the baskets to discover one of the items staring back at them.

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

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for victory.

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

When the.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for victory.

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

When the.

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

John Henson tells the story of the hall of mirrors ghost as inspiration for the bakers' Bloody Mary bar desserts; the bakers work in teams to fuse two body parts together.

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Kardea Brown celebrates the end of summer with a seafood cookout; the menu includes charcoal grilled oysters, Charleston crab crack, cornbread panzanella and a fun-in-the-sun cocktail.

Kardea brings her mom, grandma and cousin on a day trip to Wadmalaw Island, where she makes a meal of pulled pork sandwiches with Wadmalaw bbq sauce, pan-fried collard greens with bacon and a boozy sea island punch.

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

Franco Noriega loves to entertain, and the world-class chef whips up simple, crowd-pleasing plates inspired by his Peruvian roots and travels. His mouthwatering dishes and family stories all culminate in a beautiful table filled with delicious food.

Ree Drummond is all about fast and fabulous party food for easy entertaining; she prepares delicious Herby Mediterranean meatballs, an incredible Cajun shrimp cocktail, spicy jalapeno cheeseburger wontons and sophisticated rum balls.

A trip down memory lane with updated comfort food favorites; Ree brings back soothing retro noodle soup, an amazing air fryer grilled cheese, beloved spaghetti and cheese, nostalgic pizza stuffed peppers and a classic chocolate malt.

Ree Drummond hosts a Q&A with questions from friends, townsfolk and visitors to Pawhuska while she makes a party ready epic dip platter; she spills the secrets on her speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

Ree Drummond stocks the freezer with some all-time favorites, including her easy pineapple pork shoulder and a hearty slow simmered beef ragu; she prepares heat-and-go sweet and savory breakfast wraps and decadent shortcut brownie ice cream bites.

Ree Drummond makes super-fast sweets with easy shortcuts; she stacks a showstopping layered tiramisu cake, serves up a stunning sticky bun crinkle cake, creates a charming cherry chocolate mug cake and scoops fruity blackberry lemon ice cream.

Ree Drummond celebrates her late father-in-law with his favorite recipes; she honors his chocoholic lifestyle with skillet chocolate cakes before making biscuits and sausage pepper gravy, tenderloin steak bite and shrimp brochette jalapeno poppers.

Guy brings four confident home cooks to Flavortown to prove they can actually cook like GGG's finest chefs; he tests their shopping, cooking and presentation skills in three classic games, and in the end, only one home cook wins.

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

Guy challenges four chefs to improvise as they make family favorites without any of the key ingredients; saucy spaghetti and meatballs, tasty tacos and a comfort food classic are all determined by Guy's wheel.

Four chefs representing cuisines from around the world take on Guy Fieri's global-themed games; first, the chefs make their childhood favorite featuring a handpicked ingredient from Guy.

Four sports-loving chefs gear up for some tailgating, Flavortown-style.

Guy turns the GGG classic budget battle on its head by making the chefs spend over $60 when creating their signature high-end dinner.

Three all-star chefs team up with a teacher who has made a difference in their lives; Guy Fieri challenges these duos to make an elevated lunchbox meal and a strictly budgeted teacher appreciation dinner for a chance to win their educator $20,000.

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

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

In the finals, Guy tests the remaining teams' throwing skills by having them toss footballs into ice buckets to earn key ingredients for their 6-foot sub.

Four competing chefs must decide whether to use six, eight or 10 ingredients before knowing what kind of dish they're making; one chef will pick the right limits and go on to win a shopping spree worth up to $20,000.

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

In the finals, Guy tests the remaining teams' throwing skills by having them toss footballs into ice buckets to earn key ingredients for their 6-foot sub.

Four competing chefs must decide whether to use six, eight or 10 ingredients before knowing what kind of dish they're making; one chef will pick the right limits and go on to win a shopping spree worth up to $20,000.

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

Jonathan Bennett asks three new teams to conjure up displays inspired by the.

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Sunny Anderson and Vince Wilfork invite fans to battle in a tailgate takedown outside of MetLife Stadium; team Dallas Cowboys impresses with tex-mex flavors; team New York Giants serves local flare to win over judges Eddie Jackson and Ian Rapoport.

Sunny Anderson and Vince Wilfork head to Colorado where the Denver Broncos host the Indianapolis Colts; Team Broncos and Team Colts put it all on the line with a top-tier tailgate for judges Eddie Jackson and Ali Khan in order to win seats.

When celebrity chefs come to Flavortown, Guy gets to try out his most twisted games, and this time he's really putting them to the test with full, three-course meals; chefs face a special ingredient of Guy's choosing; chefs play a game of chance.

Guy Fieri invites four talented chefs to Flavortown and tells them they can only shop for ingredients under five dollars; Guy reveals an additional challenge in each round, and it's a GGG budget battle like never before.

Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists; if the Brawlers impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.

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

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

Two Italian-cuisine cutthroats, chefs Adam Leonti and Anthony Scolaro, face off for a shot at scuffing up Bobby's record with a loss.

Chef Michael Voltaggio gets help from an extra special guest, Drew Barrymore, to take down Bobby Flay; pastry chefs DaVee Harned and Miriam Rieder Taylor help with their passion for chocolate.

Chefs Ed McFarland and Dale Talde swap their tasting spoons for chef knives as they attempt to beat Bobby Flay at his own game.

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.

It's a battle of the South vs. Southwest as chef Charlie Loomis of Chattanooga faces off against chef Israel Rivera from Albuquerque, N.M. for a shot at Bobby Flay.

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.

Chef Burrell and David Burtka look for two powerful chefs who can defeat Bobby Flay and Australian chef Rachael Polhill and Chef Ian Redshaw are here to ensure victory is served.

Bobby Flay makes a dangerous wager with.

Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the map.

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

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

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

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Comedian Samantha Bee and Michael Symon go all out to derail Bobby Flay so chefs Johnny Alvarez and Stanton Bundy can score a win.

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

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Comedian Samantha Bee and Michael Symon go all out to derail Bobby Flay so chefs Johnny Alvarez and Stanton Bundy can score a win.

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

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

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Four cookie masters bring Duff Goldman and Rosanna Pansino in on a hot Halloween trend by decorating half-face makeup cookies; the remaining bakers take Halloween gore to a new level by making life-size oozing zombie parts using gooey ingredients.

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Mercy Ship's crew of world class medical volunteers sail across the globe providing lifesaving surgeries to those with nowhere else to turn.

The OMG Pretzel Bomb and the Fried King Cake; a Wurstburger and a chocolaty Black Forest Float at the Oktoberfest celebration known as Wurstfest.

At the Okeechobee County Fair, Noah samples hot-wing grilled cheese, a sweet bacon Devil Burger and strawberry margarita funnel cake; the Scarborough Renaissance Festival in Texas has ooey-gooey pasta roses and homemade cinnamon rolls with bacon.

Noah Cappe heads to the Houston Rodeo for their cajun smoked tater; Noah visits the Clark County Fair in Nevada for some home cooking on a bun and goes back in time at the Medieval Fair of Norman, Okla., for the coronation of the crown cannoli.

Noah Cappe is in carnivore mode for the San Angelo Stock Show and Rodeo in Texas; From the Southwest Dog to the Show Hog, no one goes home hungry; a steak out in the form of the Spud Steak Sandwich; a midway mashup, the Apple Cheesecake Quesadilla.

From bacon-wrapped meatloaf and a double-decker pizza burger to boozy French toast and smothered biscuit sandwiches, restaurants across the country offer up a warm, comforting hug of flavor.

From a lobster and filet mignon taco donut to a classic Japanese noodle dish done as juicy burger, chefs serve up some of the country's most mouthwatering mashups.

Southern barbecue on a bun; a Tex-Mex take on a banh; lasagna grilled cheese.

In Colorado Springs, Colo., a Jamaican joint dishes up curry goat and jerk chicken; in Baltimore, a beer bar serves up wild boar sliders; in Washington, D.C., a deli carves up homemade pastrami and rolls out a meat-filled Moroccan specialty.

Duck fried rice; Jack Daniel's bread pudding; Thai short ribs; crunchy shrimp; pit beef.

In Denver, beef empanadas and a veggie tarta specialty; in Bayport, Minn., brisket sandwiches and pulled pork; in Falmouth, Mass., Tex-Mex breakfast and a loaded chicken sandwich.

In Nashville, a gourmet food truck with unique versions of grilled cheese; in the Sylvan Park area of Nashville, a Italian spot with namesake lasagna and lamb shanks; in Kansas City, Mo., chili pepper wontons and firebird chicken.

In Denver, a corner bar smoking pork for its biscuits and topping pizzas; in Scottsdale, Ariz., breakfast enchiladas and french toast with red wine rosemary syrup.

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.

In Tacoma, a hearty hangover soup and meat dish; in Toronto, Canada, unique versions of spaghetti and meatballs; in Syracuse, potato pancakes with a savory stew.

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

In Atlantic City, N.J., crab-stuffed flounder and a legit spin on cannelloni; in Phoenix, a pizza shop fires up pies topped with everything from baked ziti to chicken Marsala; in Bakersfield, Calif., tri-tip and grilled chicken.

In Phoenix, a regional pork dish; in Toronto, Canada, sticky Asian pork ribs and a Canadian staple.

In Boston, chicken and waffles and off-the-hook tots; in Carmel, Calif., biscuits and gravy and brisket chili; in Superior, Wis., a house-cured meat pizza.

In Miami, Fla., Brussels sprouts and the sous vide sammie; in Eureka, Calif., jerk fried chicken and shrimp and crawfish etouffee; in midtown New York, standout pizzas like pistachio e salsiccia and montanara starita.

Guy's rolling into college towns; in Columbus, Ohio, a pierogi paradise dishing out their specialties and a barbecue truck smoking premiere pork; in Boulder, Colorado, a legit Thai joint serving knockout noodles and off-the-chain chicken.

In Portland, Ore., a chef who butchers, cures, preserves and smokes everything in-house; in San Carlos, Calif., a neighborhood spot featuring burgers, cheesesteaks and signature sandwiches.

In Los Angeles, hot pork sandwich and a lamb burger; in Tacoma, kabobs and homegrown beet salads.

Mick Fleetwood's joint serves the rocker's mom's favorite chicken; a Hawaiian-Thai food truck stuffs their wings and fries their ribs; in Palm Springs, a hot-dog spot goes meatless with their chili dog; a twist on chicken and waffles.

Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

In Mesa, Ariz., a Hawaiian joint serves island specialties, including a meaty bun; in Tucson, Ariz., a place cooks up a saucy sandwich and spinach dip calzone; in Miami, Fla., a shop makes artisan doughnuts and turns pastries into savory sandwiches.

A Palo Alto, Calif., joint serves spicy pork and knockout gnocchi; a bakery-restaurant in Wilmington, N.C., makes major meatloaf and fries up French toast with a fantastic twist; a Puerto Rican party spot in Oakland, Calif., mixes it up with mofongo.

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.

Classic British pub cooks gourmet grilled cheese and porchetta; a brewing station serves shrimp and grits with craft made beers; a corner spot serves pasta loaded with little neck clams.

In Denver, homemade Tater Tots, pork rinds and a pastrami sandwich; in Tacoma, pork shoulder tacos, elk sliders and Tater Tots stuffed with parmesan cheese.

Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

In Mesa, Ariz., a Hawaiian joint serves island specialties, including a meaty bun; in Tucson, Ariz., a place cooks up a saucy sandwich and spinach dip calzone; in Miami, Fla., a shop makes artisan doughnuts and turns pastries into savory sandwiches.

A Palo Alto, Calif., joint serves spicy pork and knockout gnocchi; a bakery-restaurant in Wilmington, N.C., makes major meatloaf and fries up French toast with a fantastic twist; a Puerto Rican party spot in Oakland, Calif., mixes it up with mofongo.

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.

Classic British pub cooks gourmet grilled cheese and porchetta; a brewing station serves shrimp and grits with craft made beers; a corner spot serves pasta loaded with little neck clams.

In Denver, homemade Tater Tots, pork rinds and a pastrami sandwich; in Tacoma, pork shoulder tacos, elk sliders and Tater Tots stuffed with parmesan cheese.

In Los Angeles, hot pork sandwich and a lamb burger; in Tacoma, kabobs and homegrown beet salads.

Mick Fleetwood's joint serves the rocker's mom's favorite chicken; a Hawaiian-Thai food truck stuffs their wings and fries their ribs; in Palm Springs, a hot-dog spot goes meatless with their chili dog; a twist on chicken and waffles.

Guy Fieri's digging into dishes with and without meat; in Mobile, AL, there's rabbit, while in Omaha, NE, a vegan joint brings a meatless spin to fried chicken; in Stamford, CT, Guy and sportscaster Dan Patrick chow down on Greek.

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.

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

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Kardea Brown and her nieces are out on the farm to pick blueberries for brunch; Kardea whips up fluffy blueberry ricotta pancakes with blueberry-honey sauce, cheesy baked eggs with potatoes and mustard greens and a honey orangeade.

Kardea Brown sets up carnival games and fair food in the backyard; Kardea makes low-country seafood nachos, mini corn dog muffins, funnel cake bites topped with strawberry sauce, and chocolate-dipped frozen bananas on a stick.

The Kitchen crew sends summer out with an epic outdoor party menu; Geoffrey Zakarian grills a mammoth Cowboy Steak with Roasted Shallots, Sunny Anderson dips into Easy Chipotle Cheeseburger Dip and Jeff Mauro shakes up a Ginger Mint Highball.

Molly Yeh is making hearty cheeseburger potato soup for dinner; veggie supreme pizza bagels, loaded cheesy pickle nachos and iced dinosaur cookies for late-night snacks.

Molly Yeh makes a big Midwestern lunch for her favorite farmer that includes bacon and ranch grain bowls, savory monkey bread with creamy veggie dip, crispy deep-fried pickle chips, and beautiful giant almond butter blossoms.

Ree Drummond shares a selection of summertime recipes; she tosses a colorful sesame and ginger noodle salad, stacks mini muffulettas, prepares elegant caprese skewers with plum balsamic drizzle and shakes up a chocolate-orange martini.

Ree Drummond shares super simple recipes for the snowiest day; she warms up with a winning Tex-Mex Spicy Chicken and Black Bean Soup, one-pan Mango Glazed Cod, her favorite Creamy Arrabbiata Pasta and a shortcut Cast Iron Breakfast Pizza.

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

Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips a up dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.

Michael Symon enjoys a golden summer with his California-inspired grilled feast; Michael gets started with Smoked Tri-Tip followed by a Grilled Avocado Salad with Cranch Dressing before Liz takes on dessert with a summery Strawberry Chiffon Cake.

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

Actor and comedian Aasif Mandvi and chef Alex Guarnaschelli join forces with chefs Diane Lam and Surbi Sahni to test Bobby Flay's abilities and teach him one more A-word: the agony of defeat.

Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the runway to dress Bobby Flay down.

Bobby Flay must tackle something sweet against heavy-hitting pastry chefs Lasheeda Perry and Will Gustwiller; the Cake Boss, Buddy Valastro, brings in sportscaster Kathryn Tappen for the pastry battle play-by-play.

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

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

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.

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.

In San Antonio, an East Coast-Texas deli mash-up piles up smoked meat sensations; a funky joint making big-time empanadas; in Sebastopol, Calif., a farm-to-table spot puts their spin on stroganoff and decadent bacon-gelato-toffee waffles.

In Miami, wild boar sausage and house-cured bacon; in Modesto, Calif., tacos and a sweet and savory waffle; in Stockton, Calif., an ex-NFL player slinging wings that score with the sauce.

Guy Fieri's digs into flavors spanning the Americas; in Charlotte, N.C., a brewery serves the bomb bacon jam burger and a duck confit flatbread; in Cancun, Mexico, a spot serves street tacos; in Houston, a joint cooks up Argentinian empanadas.

A pimento cheeseburger and homemade brats at a farm-to-table spot in Little Rock, Ark.; kimchi fried rice and prime-time pork ramen at an Asian joint in Napa, Calif.; bomb barbecue at a smoking stop in San Antonio.

Neapolitan pizza; spicy chickpea and oxtail stews; chicken burgers and quail.

Guy visits an amped-up deli serving up lamb burgers and ribs; a Koreatown favorite loads up Asian buns and a unique bacon-corn bar dish; a world-class bagel shop spices up their specialty and tops things off with Jersey's famous pork roll.

In Des Moines, Iowa, a fusion joint serves up burritos alongside bulgogi masa fries; a southern spot cooking up classics, from ribs and red beans and rice to catfish cakes and collards; in Atlantic City, N. J., turkey chops and pig feet.

In Holladay, Utah, pho and bahn mi; in Kailua, Hawaii, island favorites like Hawaiian-style kalbi ribs and mochiko chicken; in Salt Lake City, Utah, Greek dishes like grilled octopus and lamb tacos.

In Baltimore, wicked wings and a killer steak wrap; in Eugene, Ore., a soul food joint smoking barbecue bird and their signature burger; in Des Moines, Iowa, fried chicken and decadent red velvet waffles.

Guy Fieri dives into mega meat and a little bit of sweet in Atlanta, Austin, Texas, and Richland, Wash.

A Jamaican joint serves oxtail and curry goat in Houston; a Lebanese stop serves kibbie balls and kabobs; in Cancun, Mexico, a 24-hour hot spot makes bomb burritos.

In Cincinnati, jerk chicken and spicy snapper; in Boston, porcini cascioni and rosettes; in Duluth, Bangkok burrito and a killer lamb curry.

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'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.

In Baltimore, wicked wings and a killer steak wrap; in Eugene, Ore., a soul food joint smoking barbecue bird and their signature burger; in Des Moines, Iowa, fried chicken and decadent red velvet waffles.

Guy Fieri dives into mega meat and a little bit of sweet in Atlanta, Austin, Texas, and Richland, Wash.

A Jamaican joint serves oxtail and curry goat in Houston; a Lebanese stop serves kibbie balls and kabobs; in Cancun, Mexico, a 24-hour hot spot makes bomb burritos.

In Cincinnati, jerk chicken and spicy snapper; in Boston, porcini cascioni and rosettes; in Duluth, Bangkok burrito and a killer lamb curry.

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'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.

In Des Moines, Iowa, a fusion joint serves up burritos alongside bulgogi masa fries; a southern spot cooking up classics, from ribs and red beans and rice to catfish cakes and collards; in Atlantic City, N. J., turkey chops and pig feet.

In Holladay, Utah, pho and bahn mi; in Kailua, Hawaii, island favorites like Hawaiian-style kalbi ribs and mochiko chicken; in Salt Lake City, Utah, Greek dishes like grilled octopus and lamb tacos.

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Trisha makes a classic Nashville meal for her gal pal's that includes pickle-brined fried chicken and hot pepper honey cornbread.

To celebrate Mother's Day, Trisha Yearwood treats her sister, Beth, to a special meal of some favorite recipes; blueberry pancake cake; sausage and veggie breakfast casserole and pimento cheese bacon grits; Mama's Little Helper cocktail.

It's wheat harvest time, and it is time to make a tasty wheat truck lunch for two. Crispy fried chicken Banh Mi sandwiches, a side of salt and vinegar potato salad, a savory miso broccoli grain salad, and a tart pickled plum crumble.

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

Ree Drummond cooks make-ahead savory, sweet and sippable items for brunch parties, including French onion frittata, a one-pan lemon blueberry French toast casserole, glazed cherry almond rolls and a spicy Tex-Mex Bloody Mary.

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

Ree Drummond is in the holiday spirit, sharing sweets for a Thanksgiving feast; she bakes up a spiced pumpkin cream cake, a cranberry orange trifle, a classic sheet pan Dutch apple tart and pretzel white chocolate cookies.

Ree Drummond puts a spin on everyone's favorite Thanksgiving sides; she makes over colorful spicy maple roasted carrots, macaroni-inspired baked cheesy O's, a shortcut cheesy brown butter focaccia and classic broccoli casserole.

Joanna shares two of her favorite homemade pizza recipes.

Joanna makes appetizers, including cheese balls, baked brie, dip, and pretzels.

Molly Yeh celebrates her birthday with a brunch feast that includes bacon, egg and cheese bagels; smoked whitefish dip with crispy bagel chips; pistachio cake with cream cheese frosting and donut bagels.

Molly Yeh packs the hungry beet farmers a hearty meal of pulled pork sandwiches with charred broccoli slaw and a side of beet chips with French onion yogurt; for a sweet treat, she adds her thick frosted speculoos cookie bars and s'mores puppy chow.

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

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

Guy Fieri is joined by.

Guy Fieri welcomes four chefs who've won virtually every Food Network competition; after a dual one-on-one pork dish battle, the final two chefs face off in a culinary confrontation to make the best Champion's Dinner to win $15,000.

Guy Fieri invites four chefs from his show.

Guy Fieri brings in four favorites from Food Network Star to compete in his games.

Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

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

Alex Guarnaschelli reunites with her.

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.

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

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

Chef Michael Symon and Chrissy Metz from.

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

Alex Guarnaschelli reunites with her.

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.

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

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

Chef Michael Symon and Chrissy Metz from.

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

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

Molly Yeh hosts a Middle Eastern-inspired brunch; she makes falafel waffles with creamy lemon yogurt slaw, a scallion-marinated labneh balls board and chocolate rose buns; Molly crafts a sweet and bubbly peachy casil marzipan soda.

Molly Yeh throws an outdoor pizza party to celebrate her friends' second 40th birthdays; she makes cheesy baloney pizzas, a fun chicken parm caesar salad, indulgent five spice limoncello and her moist matcha, red bean and almond rainbow cookie cake.

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

Geoffrey Zakarian prepares Braised Short Ribs with Smoked Olives and Pomme Puree, Jeff Mauro cooks a delicious Pasta Puttanesca, and Sunny Anderson whips up an Easy Banana Brûlée Fool.

Making simple recipes with must-have pantry items; how to take pantry items and transform them into sensational appetizers; canned tuna gets the star treatment; viewer questions are answered.

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

Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.

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

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

Entrepreneur Mark Cuban teams up with Sunny Anderson; they bring in vegan chefs Tamearra Dyson and Adyre Mason to seal the deal.

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

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

Chefs Saif Rahman and Carolina Gomez must walk the walk and talk the shiitake to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.

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

Chef Tiffani Faison and Jeff Mauro (.

Eddie Jackson partners with Bobby Flay's daughter, Sophie Flay; they bring the family drama center stage while chefs Hari Cameron and Leilani Baugh try to grab a mac 'n' cheese victory.

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier chef Damaris Phillips, while chefs Malik Rhasaan and Sean Pharr attempt to claw their way to victory against Bobby Flay.

New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has payed off.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Latin American chef Adriana Urbina brings her Michelin background to take down Bobby Flay's Titans; after a surprise announcement, Adriana's strategy is to use ingredients the Titan has never used.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for victory.

New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has payed off.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Latin American chef Adriana Urbina brings her Michelin background to take down Bobby Flay's Titans; after a surprise announcement, Adriana's strategy is to use ingredients the Titan has never used.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for victory.

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

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Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.

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Michael Symon enjoys a golden summer with his California-inspired grilled feast; Michael gets started with Smoked Tri-Tip followed by a Grilled Avocado Salad with Cranch Dressing before Liz takes on dessert with a summery Strawberry Chiffon Cake.

Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.

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

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

Eric Adjepong welcomes three talented brunch experts from New Hampshire, California and Arizona to challenge chef Alex Guarnaschelli in two intense rounds of cooking.

Eric Adjepong welcomes three egg-loving chefs to use their skills with eggs to crack Alex Guarnaschelli's competition prowess; in a blind judging, Brooke Williamson and Michael Voltaggio see if any of the challengers can leave Alex feeling scrambled.

Low-calorie chips and leafy greens inspire creativity in the first round and after opening the entree basket, the chefs are wondering if avocado-free guacamole is good or bad.

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

The competing chefs must use the fryers to create crunchy, decadent dishes; the appetizer basket contains something spicy and a strange soda; the judges are excited for fried fish entrees but won't let anyone off the hook for making mistakes.

Four chefs embrace a sweet-and-sour theme and seek to harmonize opposite flavors on their plates; a furious first round has them racing to figure out what to do with a ready-to-serve soup and three other basket finds.

It's a pizza style showdown as four pizza pros race the clock; in the appetizer round, the chefs discover that a notorious pizza topping is a mandatory ingredient, and dessert deals them one of the most controversial toppings ever.

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.

It's a match made in culinary heaven as four chefs must tame wild game meat in every round and use a different bourbon to accent and complement their dishes.

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.

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

Bobby Flay invites Chef Kelsey Barnard Clark to the Triple Threat kitchen to prove her Southern grit won't quit. Michael Voltaggio faces off against his least favorite ingredient, and the final round hinges on which Southern queen will reign supreme.

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

The chefs get fries and thighs in every basket; in the appetizer basket, a delicate protein paired with a newfangled starch; bubble tea crashes the theme party in the second round.

Bobby Flay invites Chef Kelsey Barnard Clark to the Triple Threat kitchen to prove her Southern grit won't quit. Michael Voltaggio faces off against his least favorite ingredient, and the final round hinges on which Southern queen will reign supreme.

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

The chefs get fries and thighs in every basket; in the appetizer basket, a delicate protein paired with a newfangled starch; bubble tea crashes the theme party in the second round.

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

The bakers dig deep with buried alive trifles honoring the carnival's failed escape artist; John Henson shares the carnival's shrunken head wind chimes to encourage the bakers to think big.

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

Kardea is meeting Kedrick at his favorite fishing hole to catch their dinner; she plans to make crispy fried whitefish with a cornmeal crust, southern brussels sprouts salad with homemade creamy poppy seed dressing and Kardea's fresh baked cornbread.

Franco Noriega makes a classic comfort food meal with a Peruvian feast featuring crisp and fluffy baby arepas, juicy pollo a la brasa smothered in a spicy green sauce, a side of papas huancaina with a spicy cheese cauce and a refreshing pisco sour.

Franco Noriega recreates the meal that made him fall in love with New York City; his steak frites with chimichurri is paired with twice-baked potato wedges and crisp parmesan lemon asparagus; a lava chocolate chip cookie is the perfect sweet finish.

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

Ree gets cooking with a bounty of berries in her delicious iced raspberry scones, sweet and savory sticky blueberry wings, and a luxurious blackberry brie grilled cheese. Then, she packs berry goodness into her very grown-up strawberry slush.

Ree Drummond's favorite women are visiting her new house; she makes mini pineapple shrimp tostadas and bacon-wrapped baby potatoes for bite-sized apps before whipping up boozy chocolate trifles and blackberry blood orange mojitos.

Black Beans takes center stage in mango guacamole, taco pizza, grilled veggie burritos and a quick black bean burger.

Pumpkin cinnamon rolls; sticky sweet baklava; white chocolate shortbread cookies; chocolate-dipped strawberries.

A celebration of a new office opening includes a shrimp cocktail bar with three sauces: avocado crema, classic cocktail and remoulade, spicy Italian meatballs, bacon wrapped dates and sweet brownie pops.

Firefighting first responders from California head to Flavortown for a friendly culinary competition, where they must make a firehouse favorite in the first round and a spicy family meal in the second round.

Some of the best world cuisine is served in homes; Guy Fieri and his son Hunter invite three home cooks to share the international flavors they grew up on.

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.

Guy Fieri invites three spice experts to prove how heated things can get, but all the chile peppers are out of stock; the round one winner receives an automatic $10,000 before taking on an all-star judge in the ultimate spicy showdown.

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

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

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

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

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

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

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

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

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

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