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 returns to some of his favorite diners, drive-ins and dives. Whether they've opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.

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

Guy Fieri's 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 filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago; a Missoula, MT, spot is getting creative with a banh mi burger; a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

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

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

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

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

Guy Fieri's 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 filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago; a Missoula, MT, spot is getting creative with a banh mi burger; a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

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

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

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

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

Guy Fieri returns to some of his favorite diners, drive-ins and dives. Whether they've opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.

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

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Award-winning actress Julianna Margulies visits Ina Garten at home in the Hamptons, where they share real margaritas; they pick herbs from Ina's garden for Julianna's halibut with herb butter and then head to the beach in Ina's convertible.

Ina Garten greets her neighbor chef Marcus Samuelsson with a delicious French 75 cocktail; Marcus shares the story of his childhood journey from Ethiopia to become a culinary superstar, and makes salmon salad on charred flatbread.

Kardea Brown invites her girlfriend, Yolanda, over for an elevated version of their favorite breakfast dishes for dinner; the menu includes fancy steak and eggs, a savory Dutch baby, bourbon hibiscus tea, and souffle pancakes with butter pecan sauce.

Kardea Brown is cooking up a traditional Lowcountry meal with Lowcountry pickled shrimp salad and braised oxtails served over rice and sea island red peas; for dessert, Kardea makes fried puff puff with mango-papaya sauce.

Kardea Brown invites some friends over for a classic Southern oyster roast with a light and hearty makeover; she prepares roasted oysters with Thai chili mignonette, crab rangoon wonton cups, easy Brunswick stew and slow cooker black cherry cobbler.

Kardea Brown shares down-home, Southern eats from her South Carolina kitchen; she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Ree Drummond gives classic dishes a lighter spin, starting with spice-rubbed grilled cauliflower steaks and fully loaded lightened up nachos; she also makes a platter of mushroom "cheesesteak" lettuce wraps and garlic mashed potatoes.

Ree Drummond revisits some of her favorite recipes from her books, including chicken fried steak medallions and pantry pasta 2.0; chicken summer stir-fry is a new spin on a speedy standby; she showcases butter pecan French toast.

Ree Drummond downsizes dinner now that all her kids are grown and gone; she makes a small but scrumptious sausage and peppers 1/4 sheet pan pizza, and just the right amount of creamy pesto pasta.

While Ladd and Alex work cattle in Kansas, Ree Drummond fills the freezer with layered chicken spinach artichoke lasagnas and copycat convenience store burritos; she gets ahead with a skirt steak dinner kit for when her cowboy and cowgirl get home.

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

Geoffrey Zakarian cooks dumplings with crispy skirt; Sunny Anderson shares a chicken club sandwich; Jeff Mauro makes dirty fries; Katie Lee Biegel stuffs deviled strawberries.

The hosts share recipes inspired by memorable vacations; Sunny Anderson makes her German party cheese dip, Geoffrey Zakarian shares Italian classic meatballs and tomato sauce, and Jeff Mauro revisits Arthur Avenue with his beef and lamb burek.

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

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.

Chef Bryan Voltaggio has never beaten his younger brother Michael in competition, so he's desperate to take him down, along with the rest of Bobby Flay's Titans and walk away with $25,000.

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

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

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

Fatigue sets in as the chefs face hours seven and eight in this intense culinary journey; Michael Symon and Esther Choi put forth three challenges, in which the chefs must turn one bag of ingredients into three distinct meals for judge Scott Conant.

Michael Symon and Esther Choi challenge the chefs with twists and turns as they make their best noodle dish for judge Marcus Samuelsson; the chefs must battle in teams to impress judges Brooke Williamson and Ayesha Nurdjaja, who send two chefs home.

Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity; in round one, a venomous threat in the basket tests their nerve.

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

Michael Symon and Esther Choi challenge the chefs with twists and turns as they make their best noodle dish for judge Marcus Samuelsson; the chefs must battle in teams to impress judges Brooke Williamson and Ayesha Nurdjaja, who send two chefs home.

Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity; in round one, a venomous threat in the basket tests their nerve.

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

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The teams face off in a battle syncing global flavors to musical genres before taking on international-inspired appetizers; Anne Burrell and Gabe Bertaccini teach the recruits to craft a flavorful symphony with paella.

Chefs Anne Burrell and Gabe Bertaccini lead their teams through a circus-themed event, starting with a scavenger hunt under the big top; the recruits whip up churros and create a full dinner-and-entertainment experience.

Ree Drummond cooks up some all-in-one pasta favorites as she shares her comforting creamy chicken fettuccine soup, the secret to roasted pepper pasta's easy oven sauce, an upgrade to a canned classic with one-pot homemade Os and a mash-up BLT pasta.

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.

Ree Drummond is hosting a Tex-Mex brunch in her new home and serving a make-ahead spread with spicy Breakfast Enchiladas, a Churro French Toast Bake with Chocolate Butter, and a marvelous Mango Salad that's so delicious!

Ree Drummond is sharing four protein-packed and super easy dishes; first, Ree makes fish taco salad with delicious, spiced cod, a chile lime yogurt dressing and amazing mango pico de gallo.

Serving a week's worth of easy meals perfect for warmer weather; Mediterranean grilled chicken and eggplant; Thai meatballs and zucchini noodles; consumer advocate Janice Lieberman shares her tips for buying prepped ingredients at the supermarket.Guests: Janice Lieberman..

Creative and delicious combos of cookout favorites, like BBQ chicken fajitas, a gyro dip and Caesar pasta salad.

Three chicken-loving chefs from Florida, California and Illinois hope their poultry skills are enough to beat Alex Guarnaschelli's prowess; in a blind judging, Jet Tila and Gabriele Bertaccini decide which chicken challenger earns top prize.

Eric Adjepong challenges three cool treat chefs to take on Alex; Duff Goldman and Natasha Case judge as the chefs try to keep their cool to beat Alex.

Welcoming three chefs to use their skills with eggs to crack Alex's competition prowess; in a blind judging, Brooke Williamson and Michael Voltaggio.

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.

"The Kitchen" co-hosts Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

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 Tiffani Faison and Jeff Mauro ("The Kitchen") give Bobby Flay a royal pain as chefs Roosevelt Ceasar and Natalia Rosario make a run for his crown.

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

Food Network's Eddie Jackson and Anne Burrell hope to trip up Bobby Flay with some stellar competition; things come down to the wire between chefs Nokee Bucayu and Jay Reifel, leaving Anne, Eddie and Bobby all on the edge of their seats.

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

Bobby Flay battles in a fiery competition against team captains Brooke Williamson and Maneet Chauhan, the reigning champion. Veteran judge Carson Kressley is joined by two fresh voices -- Chef Adrienne Cheatham and pitmaster Rashad Jones.

The teams create their own food halls, led by captains Bobby Flay, Maneet Chauhan, and Brooke Williamson. The Brawlers must bring the heat and their heritage to the table to impress the judges.

Hardcore New Yorkers Alex Guarnaschelli and comedian Desus Nice bring in chefs David Viana and Kess Eshun to kick Bobby Flay to the curb.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

Actor Joseph Sikora joins Michael Symon to bring the muscle into Bobby Flay's kitchen; they recruit super chefs Ian Rynecki and Ruth Wigman to put the squeeze on Bobby.

The teams create their own food halls, led by captains Bobby Flay, Maneet Chauhan, and Brooke Williamson. The Brawlers must bring the heat and their heritage to the table to impress the judges.

Hardcore New Yorkers Alex Guarnaschelli and comedian Desus Nice bring in chefs David Viana and Kess Eshun to kick Bobby Flay to the curb.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

Actor Joseph Sikora joins Michael Symon to bring the muscle into Bobby Flay's kitchen; they recruit super chefs Ian Rynecki and Ruth Wigman to put the squeeze on Bobby.

The teams create their own food halls, led by captains Bobby Flay, Maneet Chauhan, and Brooke Williamson. The Brawlers must bring the heat and their heritage to the table to impress the judges.

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

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

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With a member out sick, one team is forced to operate as a two-person truck; Joe Sasto joins Tyler Florence to challenge the teams to a speed challenge before the competitors work beside Los Angeles' best food trucks for a nighttime rally.

The final two teams each steal one dish from the other's menu to sell at a food festival; the teams are surprised with a rapid fire challenge, where they can only sell one entrée all day in hopes of winning the grand prize of $50,000.

Bobby Flay battles in a fiery competition against team captains Brooke Williamson and Maneet Chauhan, the reigning champion. Veteran judge Carson Kressley is joined by two fresh voices -- Chef Adrienne Cheatham and pitmaster Rashad Jones.

Chef Maneet Chauhan throws down her gauntlet to win $25,000 against Bobby Flay's Titans; after losing to Maneet twice on Tournament of Champions, Brooke Williamson is ready to defend her home court; chef Charlie Mitchell doles out tough critiques.

Chef Kevin Tien pushes Bobby Flay's Titans to the limit as he faces Michael Voltaggio to see who's the best of Washington, D.C; everything is put on the line for judge Chris Scott when worlds collide in an epic battle of Cajun Asian flavors.

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.

Eric Adjepong hosts Los Angeles legends Mei Lin, Marcel Vigneron and Chris Oh at his culinary card game; the West Coast friends each have $5,000 on the line as they attempt to put the best spin on meat and potatoes to take the jackpot.

Eric Adjepong welcomes Antonia Lofaso, Rocco DiSpirito, and Gabriele Bertaccini to his underground culinary card game, where the Italian chefs each put up $5,000 on a night of all-in betting and intense competition.

Chefs Maneet Chauhan and Tiffani Faison need their boldest dishes and savviest strategies to stop Chris Oh's hot streak.

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

Chefs Wolfgang Puck and protégé Antonia Lofaso team up with a chef couple, Fany Gerson and Danny Ortiz de Montellano, to take on Bobby Flay.

Chef Scott Conant ("Chopped") recruits actress Vivica A. Fox to help throw shade at Bobby Flay; hoping Bobby freezes under the pressure are French master chef Nico Romo and Caribbean enthusiast chef Peter Prime.

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

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

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

Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity. In round one, a venomous threat in the basket tests their nerve.

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.

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

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

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.

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

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

Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity; in round one, a venomous threat in the basket tests their nerve.

Reid Scott makes a campaign run against Bobby Flay with all-star running mate Sunny Anderson; chefs Ned Baldwin and Sieger Bayer want to veto Bobby's winning record and snag a landslide victory of their own.

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The hosts get their grills ready for spring and put some gadgets to the test; Jeff Mauro makes grilled braciole; Marcela Valladolid makes grilled coleslaw; Shannon Ambrosio makes grilled jerk chicken; Geoffrey Zakarian makes smoking margarita.

Geoffrey Zakarian starts off with his grilled hanger steaks with roasted garlic romesco sauce; Katie Lee's spicy pineapple BBQ sauce; Sunny Anderson's nunya business Asian BBQ sauce; Jeff Mauro makes his peach peppadew pork pops.

"The Kitchen" uses regional inspiration to upgrade cookout dishes; Sunny Anderson grills her Tex-Mex Tortilla Smashburgers; Geoffrey Zakarian brings Florida vibes to Grilled Pineapple Mezcal Margaritas.

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

Fieri cranks up the chaos as the returning champ faces off against chefs Hanna Haar and Gustavo Romero in a nut-fueled challenge; standing between them and victory are judges Lee Anne Wong and Eric Greenspan, who are ready to scrutinize every bite.

Guy Fieri is turning up the heat in Flavortown as the returning winner defends their title against Franklin Becker and Allison Fasano; the chefs must ignite the taste buds of judges Dale Talde and Claudette Zepeda with their spiciest dishes.

Guy Fieri kicks off Game Day as the reigning champ faces Torrence Chef T Gregoire and Joe Flamm in tackling fan-favorite flavors; judges Marcel Vigneron and Marcus Samuelsson are calling the plays and only one chef can win up to $20,000.

Guy Fieri's son Hunter has run out of time to restock the store, so he puts six returned items in each chef's cart; the chefs must use all six ingredients over the course of both rounds, starting with a hometown favorite dish.

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.

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

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's teenage son, Ryder, accidentally leaves behind a cart full of his favorite after-school snacks, so Guy makes four talented, up-and-coming chefs incorporate the snacks into two rounds of GGG hijinks.

Guy Fieri invites four chefs from his show to put their poultry skills to the test in two rounds of chicken dishes at Flavortown Market.

Guy Fieri brings the international flavors he's discovered back home by inviting four DDD chefs to cook their world cuisine in Flavortown Market; their first challenge is injecting their global flavor into a diner classic.

Fieri has declared it Fry Day, and the returning champion takes on Jacob Town and Taylor Frankel in an epic battle for golden brown and delicious domination; Judges Mei Lin and Maneet Chauhan decide which chef takes home the gold and up to $20,000.

Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens; Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.

Guy Fieri invites culinary duos from Los Angeles and San Francisco to each prepare three-course feasts designed to prove which city's food is best; they use ingredients from both cities in hopes of winning $15,000 and Golden State bragging rights.

Guy brings in chef duos from Chicago and New York to prepare a feast that proves their city's food is world-class; they use ingredients that celebrate The Big Apple and Chicago's The Bean in hopes of scoring $15,000 and big city bragging rights.

Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens; Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.

Guy Fieri invites culinary duos from Los Angeles and San Francisco to each prepare three-course feasts designed to prove which city's food is best; they use ingredients from both cities in hopes of winning $15,000 and Golden State bragging rights.

Guy brings in chef duos from Chicago and New York to prepare a feast that proves their city's food is world-class; they use ingredients that celebrate The Big Apple and Chicago's The Bean in hopes of scoring $15,000 and big city bragging rights.

Fieri has declared it Fry Day, and the returning champion takes on Jacob Town and Taylor Frankel in an epic battle for golden brown and delicious domination; Judges Mei Lin and Maneet Chauhan decide which chef takes home the gold and up to $20,000.

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.

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A shocking ingredient in the advantage challenge requires Bobby Flay, Sunny Anderson and Michael Voltaggio to step up their game; when the grills and smokers are taken away, the Brawlers share a single piece of equipment to cook up a feast.

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

Twelve chefs are split into teams on a remote island and must create three-course meals with no electricity; in round one, a venomous threat in the basket tests their nerve.

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

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.

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

Bobby Flay invites modern European chef Brittany Anderson to try and give the Titans a run for the money; things get spicy before judge Michael Psilakis awards the first-ever perfect score.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

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

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.

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.

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

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.

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.

Things heat up in this summertime battle as chefs Phelix Gardner and Enrika Williams try to make a splash with a win in Bobby Flay's kitchen; Bobby uses his chef knives to try and slash Eddie Jackson and Ted Allen's summer fun.

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

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.

The star ingredient gives everyone goosebumps, including "Chopped's" Scott Conant and comedic actress Cheri Oteri; Texas chef Nick Walker and Bosnian chef Senada Grbic hope to return the favor to Bobby Flay with a win in the second round.

Michael Symon and Amanda Freitag are ready to make sure Bobby Flay goes home empty-handed; chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar for a chance to squeeze out a win against Bobby.

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.

Chef Geoffrey Zakarian and Entertainment Tonight anchor Nischelle Turner dig up the dirt on Bobby Flay to help chefs Arnold Myint and Emily Lim get red carpet ready.

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.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner acts like a dictator and has trouble listening to others' viewpoints.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Chef Geoffrey Zakarian and Entertainment Tonight anchor Nischelle Turner dig up the dirt on Bobby Flay to help chefs Arnold Myint and Emily Lim get red carpet ready.

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.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner acts like a dictator and has trouble listening to others' viewpoints.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Michael Symon and Amanda Freitag are ready to make sure Bobby Flay goes home empty-handed; chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar for a chance to squeeze out a win against Bobby.

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.

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

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

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

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Guy unveils the TOC VII bracket and previews four iconic mystery chefs.

Twelve chefs remain as the TOC VII qualifier rounds continue.

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

Returning chefs call out their market rivals for a $10,000 showdown to settle the score; a Seoul food chef challenges the opponent who beat her by one point, and a five-time GGG winner calls out the judge who defeated her in a cheesy battle.

Guy Fieri invites four DDD chefs with vegan joints to compete in Flavortown Market; they make their vegan bestseller using only nine pounds of groceries before serving up a meat-free steakhouse dinner.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with bacon dishes; they prepare a signature bacon dish.

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

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 heads east to get a taste of the South; a smokehouse in New Hampshire is putting its own spin on meatloaf; a funky North Carolina joint is spicin' up its shrimp; a historic Florida spot is making a standout seafood stew.

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

Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

Guy Fieri is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

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

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

Guy Fieri finds all kinds of unexpected flavor, starting with next-level sandwiches in Cleveland with Chef Michael Symon; a New Jersey joint is amping up bar bites, and a chef in La Quinta, Calif., reinvents her mom's chilaquiles.

Guy is setting his sights on seafood and creative comfort; Stephanie Izard's Chicago joint puts out elevated diner fare like Szechuan biscuit sandwiches; in Florida, Guy finds gangster gumbo, off-the-hook etouffee and a righteous Reuben.

Guy Fieri revisits favorite diners, drive-ins and dives; these restaurants expand locations, menus and culinary boundaries.

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 headed back to some funky faves; the Cajun cuisine is still killer at an Indiana joint; a breakfast-and-lunch spot in Boston is slinging serious sammies; family-run eatery in upstate New York is dishing out an over-the-top turkey Reuben.

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

Guy Fieri is digging into cheffed-up eats of all kinds; a "Diners, Drive-Ins and Dives" alum is sourcing local Decatur, Ga., ingredients for coffee-dusted venison; a joint in Texas is topping its bagels with basil schmears.

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.

Fieri's savoring sammies, sausage, and sweets! A funky Filipino joint in Sacramento, CA, is making crazy cookies, and a West Palm Beach, FL, spot is smoking gator sausage.Plus, an elevated eatery in Tampa is plating an out-of-bounds Italian sandwich.

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 flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennesse; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Fieri's savoring sammies, sausage, and sweets! A funky Filipino joint in Sacramento, CA, is making crazy cookies, and a West Palm Beach, FL, spot is smoking gator sausage.Plus, an elevated eatery in Tampa is plating an out-of-bounds Italian sandwich.

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 flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennesse; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Guy Fieri is digging into cheffed-up eats of all kinds; a "Diners, Drive-Ins and Dives" alum is sourcing local Decatur, Ga., ingredients for coffee-dusted venison; a joint in Texas is topping its bagels with basil schmears.

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.

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

Noah Cappe starts his journey out west to the Arizona State Fair; a beautifully grilled burger packed with flamin' hot cheese puffs; a Watermelon Taco.

2026 will be one of the most historic years ever in U.S. coinage; join your host Mike Mezack to learn about the incredible U.S. Quarter program and get a chance at an exclusive P&D Roll!

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

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

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

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.

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

Sticky oven roasted barbecue chicken thighs; grilled vegetables with cilantro-yogurt dressing; spicy pasta salad with smoked gouda, tomatoes and basil; vanilla ice cream with peach syrup.

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

Ree Drummond puts together a quick and easy ranch-style cookout; she makes Caribbean Burgers with mango slaw for a taste of the islands in Oklahoma, and her Sunshine Pasta Salad and lemon mustard dressing is a colorful side dish.

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

Grilling up the summer's best recipes, including grilled tomatoes with scallions, chives and ricotta and grilled corn and farro salad; "Cakealikes" judge Kalen Allen stops by to share his opinions on the season's grilling trends.

Chef Jet Tila makes two Chinese-American icons from scratch: Beef & Broccoli and Sesame Chicken. He shares professional wok tips, velveting techniques, and the salty-sweet flavors that turned these restaurant favorites into at-home essentials.

Chef Jet recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples.

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'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.

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a Nashville joint that's adding green chile crunch to their signature wrap; in Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties.

Guy Fieri is checking out all kinds of culinary spots, like a Las Vegas food truck smoking up monster sandwiches and a California comfort spot with pot pie; a Mediterranean joint's beef skewers and tandoori chicken.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

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

Guy Fieri'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 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.

Gordon tries to revamp Kings Blue Jam Café in Houston, a café specializing in all things breakfast, brunch and lunch, but the overwhelming menu and miscommunication among staff members is causing issues.

Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021.

A vegan restaurant grappling with direction and disorganization needs help.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

Guy's savoring smoked, fried, and dry-aged delights!

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

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

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy's savoring smoked, fried, and dry-aged delights!

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

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

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

Treat yourself to luxurious, award-winning comfort with the premium DreamCloud Mattress & adjustable base. Enjoy restorative sleep, relax with zero gravity comfort, and wake up refreshed. Plus, save 66% with this amazing deal today!

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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Ina Garten welcomes chef Erin French, the owner of The Lost Kitchen restaurant and star of "The Lost Kitchen"; Ina digs deep into Erin's inspiring life, and they make banana crunch muffins and Erin's dad's meatloaf.

Nathan Lane spends a day at Ina Garten's barn, where she makes Nathan's favorite dessert: rum raisin rice pudding; he shares his incredible life story; Ina teaches Nathan to make mussels with saffron cream with herbs from her garden.

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 invites friends over for an afternoon Lowcountry cookout; on the menu are grilled mahi sandwiches, grilled shrimp macaroni salad and grilled potatoes tossed with EVOO and chives; for something sweet, Kardea whips up a berry dump cake.

Kardea Brown is firing up the grill for everything from dinner to dessert; Korean-style short ribs with a loaded grilled potato and grilled Brussels sprouts salad; Bryon's mini peach dump cakes are also made on the grill.

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

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

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

Ree Drummond makes a Mexican-inspired family dinner on the grill, and Ladd pitches in with the cooking; marinated Carne Asada, teamed up with skewers of juicy chipotle glazed shrimp; corn and squash salad; grilled pineapple with cream.

A super slider supper is in the spotlight in Ree Drummond's ranch kitchen; Ladd's chicken bacon sliders shine with an ultimate grilled and chopped salad; there's also a show-stopping brown sugar peach ice box cake and grilled pineapple cocktails.

Ree Drummond cooks up some delicious ideas for a barbecue feast using a grilled pineapple pepper relish to top both her sticky BBQ glazed pork tenderloin and baked cheese; she prepares Ree's eat your greens salad and a party-worthy frozen sangria.

This potluck season, Ree Drummond is all about fast BBQ; she prepares a make-ahead berry cheesecake icebox pie and shortcut hash brown potato salad; then, Ree whips up a colorful cowboy caviar and gets sticky with spicy BBQ peach smoked sausage.

Katie Lee whips up her Beastie Burger; Sunny Anderson makes a twist on a classic with her grilled chicken and corn pasta salad; Geoffrey Zakarian prepares grilled shrimp cups with aioli; chef Roger Mooking stops by with his chicken wing skewers.

The hosts cook up big batch dishes for a great summer party; Sunny Anderson makes an easy smokehouse burger; Geoffrey Zakarian whips up his herbed potato salad; Alex Guarnaschelli satisfies the sweet tooth with glazed funnel cakes.

The chefs must use peanut butter in their grilled pizzas; the chefs dig through carts filled with mystery meats and unmarked cans to cook up the best dish possible.

The chefs can only use ingredients that begin with A, B, or G for "Always Be Grilling"; the chefs must incorporate tamarind paste into their meaty madness; a fast paced grill-off.

The chefs' first dish must include wasabi, chocolate and two buns; bountiful seafood feast; the chefs play Guy's arcade favorite, Spreeball, to win the tofu and pineapple they must feature in their grill master's dinner.

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

As Michael Symon and Esther Choi challenge the nine remaining chefs with constant twists and turns, adaptability is the key to survival. The chefs deal with missing kitchen equipment while making their best noodle dish for judge Marcus Samuelsson.

Michael Symon and Esther Choi ask the eight remaining chefs to battle in teams of four, and the winning team gets some well-deserved rest. The losing team must make their best late-night eats for judges Brooke Williamson and Ayesha Nurdjaja.

Michael Symon and Esther Choi challenge the chefs to take risks as they prepare food for judge Marcel Vigneron.Then, the chefs have a limited time to execute two exacting dishes,and judge Andrew Zimmern decides which chefs advance to the final shift.

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

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

Michael Symon and Esther Choi challenge the chefs to take risks as they prepare food for judge Marcel Vigneron.Then, the chefs have a limited time to execute two exacting dishes,and judge Andrew Zimmern decides which chefs advance to the final shift.

The remaining 11 chefs dig up their basket ingredients and must transform the mix of high-quality and low-quality items into five family-style dishes. One team rallies together, while the other begins to crack as individual agendas take over.

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

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

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U.S. Navy chefs will have to create spectacular appetizers using an aged meat product before reworking a patriotic cake for dessert, all with $75,000 for a charitable cause on the line.

Four members of the U.S. Air Force compete; in the appetizer basket, the chefs find a bowl of something comforting and a crunchy snack, while the dessert round includes a wild play on pickles.

Chopped welcomes the U.S. Marine Corps chefs to the kitchen; the competitors must figure out how to make something that's normally ready-to-eat ready for the judges and get creative when a breakfast food appears in the basket.

Four chefs from the U.S. Army transform a favorite soldier comfort food into an elevated appetizer; a festive drink shakes up the competitors in the dessert round as they fight for a spot in the tournament's finale.

The four military finalists cook as a team against a mystery "Chopped" judge in every round; their teamwork and creativity will be tested as they battle against star chefs for the chance to win $75,000 for a charitable cause.

Bobby Flay's friends Damaris Phillips and Michael Symon get together for the very first time to try to take their pal down; he'll have to tango with fellow New Yorkers Andrew Lukovsky and Airis Johnson, who aren't going down without a fight.

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

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

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

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

Michael Symon gets help from Sunny Hostin as they attempt to cut Bobby Flay down to size; New York chef Pom Amaritnant battles chef Troy Gagliardo for a chance to dethrone the king.

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..

Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.

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

Duff Goldman and Amanda Freitag attempt to bake up a win against Bobby.

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

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

In an alliance of fancy folks, Bethenny Frankel and Geoffrey Zakarian team up to out-fancy Bobby Flay; chefs Chad Rosenthal and Brian Hill are there to frighten him with their food.

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

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

Chefs 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.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

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

Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down; chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby.

The BBQ games are back; judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan and Brooke Williamson face off for a shot at premium ingredients for the brawl.

For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs reveal the results, delivering insight that won't be found anywhere else, along with a few saucy secrets and plenty of hot takes!

Chef Geoffrey Zakarian and Entertainment Tonight anchor Nischelle Turner dig up the dirt on Bobby Flay to help chefs Arnold Myint and Emily Lim get red carpet ready.

Jet and Ali Tila bring their "Team Tila" energy into the kitchen; chefs Renata Ferraro and Ricky Dolinsky duel it out.

The BBQ games are back; judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan and Brooke Williamson face off for a shot at premium ingredients for the brawl.

For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs reveal the results, delivering insight that won't be found anywhere else, along with a few saucy secrets and plenty of hot takes!

Chef Geoffrey Zakarian and Entertainment Tonight anchor Nischelle Turner dig up the dirt on Bobby Flay to help chefs Arnold Myint and Emily Lim get red carpet ready.

Jet and Ali Tila bring their "Team Tila" energy into the kitchen; chefs Renata Ferraro and Ricky Dolinsky duel it out.

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

Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down; chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby.

Chefs Poppy O'Toole and Mika Leon lost once to Bobby Flay and they're back to ensure that doesn't happen again; Antonia Lofaso and Sophie Flay root them on from the sidelines.

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

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