The winning pairs from the preliminary battles fight it out in the finale to win $50,000! tension is high as the teams race around in the appetizer round to make memorable lamb dishes. In the entrée round, the couples try to be as creative as possible.

Palmer asks the final four bakers to make strawberry fraisier cakes; the bottom two bakers must make one item with a significant personal story for judges Duff Goldman, Kardea Brown and Nancy Fuller to decide who will move on to the finale.

Abner Ramirez and Megan Mitchell join Joanna Gaines as judges as the last five bakers showcase their skills with hopes of earning the final open spot in the tournament finale.

The chefs work to make appetizers from chewy candy and a canned sauce.

The winning pairs from the preliminary battles fight it out in the finale to win $50,000! tension is high as the teams race around in the appetizer round to make memorable lamb dishes. In the entrée round, the couples try to be as creative as possible.

Host Jesse Palmer springs into the season with a Mother's Day celebration; for the bakers to show Mom how much she means to them, they create bouquets of tulips and rosé-infused desserts before the judges decide who moves on to the finale.

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

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Guy Fieri presents his chef friends with a vegetarian challenge; Elizabeth Faulkner makes Swiss fondue naan pizza, Aarti Sequeira brings the spice with Thai red curry, and Justin Warner whips up delicious cherry bomb clafoutis bites.

Chefs put a Cal-Mex spin on tailgate food, starting with Eric Greenspan's breakfast burritos with made-from-scratch spicy chorizo; Eric also infuses the sweet and tangy flavor of tamarind and chipotle into the pork in his carnitas torta.

Michael Symon creates a meal that will have the kids running to the table; he makes a dairy-free tomato soup with parm crisps and crunchy BLT lettuce wraps; granddaughter Emmy joins Michael and Liz to finish with glazed chocolate cake donuts.

Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.

With so many barbecue purists in the world, "Food Paradise" goes off the beaten path.

Former MLB baseball players Iván "Pudge" Rodríguez and Kevin Millar highlight unforgettable eats, from brisket nachos to an award-winning rack of ribs.

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

The winning pairs from the preliminary battles fight it out in the finale to win $50,000! tension is high as the teams race around in the appetizer round to make memorable lamb dishes. In the entrée round, the couples try to be as creative as possible.

A trendy pastry in the first round inspires debate among the chefs, while the steaks in the second round aren't the gifts they seem to be; in the final round, the chefs must figure out how to make a hybrid comfort food go with a savory frozen item.

Four chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

The chefs must bid on their fourth ingredients in an auction; in the entrée round, a bidding war breaks out over a premium item.

The chefs get only three items in each basket and must bid in a live auction for a fourth ingredient; the entrée round auction includes an unusual protein that gets big bids from more than one chef.

Four competitors are given baskets with just three items; a live auction determines what each chef scores as their fourth ingredient; one chef raises expectations by spending a lot of money to secure a favorite ingredient for his appetizer dish.

The chefs are given a larger sum of money to bid on their fourth ingredient; in the first round, all the items that the chefs win at auction seem challenging in their own way, and the judges' expectations are sky-high.

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

Competing chefs have $25,000 to spend on helping themselves or sabotage.

Four chefs who specialize in noodles compete; a spicy surprise means the noodle appetizers might come with a kick; a special coffee makes an appearance for dessert.

Four chefs compete in a battle celebrating Chinese cuisine; they scramble to distinguish themselves when prompted to make similar appetizers, showcase their unique style with an impressive salmon entrée and craft a dessert from noodles and candy.

Competing chefs have $25,000 to spend on helping themselves or sabotage.

Four chefs who specialize in noodles compete; a spicy surprise means the noodle appetizers might come with a kick; a special coffee makes an appearance for dessert.

Four chefs compete in a battle celebrating Chinese cuisine; they scramble to distinguish themselves when prompted to make similar appetizers, showcase their unique style with an impressive salmon entrée and craft a dessert from noodles and candy.

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

Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.

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

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Jet Tila brings a taste of Japan with his hearty Sukiyaki that includes wagyu beef, shirataki noodles and a medley of vegetables; he makes Oyako Donburi, a rice bowl that incorporates kombu, sake and mirin for a strong umami flavor.

Jet Tila shares how to get Korean flavors in a home kitchen; he fuses cultures with his Korean short rib tacos made with braised beef and a sticky sauce; paper-thin slices of rib-eye for a classic Korean barbecue dish, spicy beef bulgogi.

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

Ree Drummond is making brunch, starting with brioche French toast with citrus cream cheese; egg white frittata, mini French breakfast puffs and more.

Ree Drummond is making freezer food for her friend and assistant Haley to enjoy after she has a baby; Ree assembles her Mean Green Pasta Casserole and a batch of White Bean and Sausage Soup for easy dinners.

Creamy shrimp gnocchi; all vegetable fried rice; tot waffle breakfast stack; mini meatball subs.

Ree Drummond and her family are mourning the loss of Ladd's mother so she begins preparing lunch while the family works on tidying the ranch cemetery; she prepares a build-your-own BLT Bar - Nan's all-time favorite.

Cheesy bacon hot dogs and campfire quesadillas over the fire; do-it-yourself campfire cone bar; crazy cookies; sangria.

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

In hour 13, Michael Symon and Esther Choi challenge the nine remaining chefs to turn breakroom snacks into dessert; the exhausted competitors must turn breakfast ingredients into a different meal entirely for judge Brooke Williamson.

A budget battle is taken up by three cost-saving chefs; Guy Fieri challenges them to prepare a four-plate dinner with only $25; the winner earns an automatic $10,000 before facing the all-star judge of their choice.

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

Guy Fieri challenges three chefs representing international cuisines to make their signature seafood dish for $10,000; the winner then takes on the world-class GGG judge of their choice in the ultimate international showdown for another $10,000.

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

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.

The winners of the first two City Food Fights face off to prove their city's culinary supremacy; Guy Fieri sets up games inspired by their city's basketball teams; the winning team takes home $15,000 and the GGG City Food Fight champion trophy!

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

Three favorite chefs join forces with their spouses in a non-stop, three-course competition where Guy Fieri tests their cooking chops and communication skills. The couples have just one hour to make an amazing date night dinner with an on-the-fly dessert.

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever; the chefs are given just one hour to make a hot appetizer and dinner party plate using only frozen ingredients and with a different ice cream flavor in each dish.

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

Three favorite chefs join forces with their spouses in a non-stop, three-course competition where Guy Fieri tests their cooking chops and communication skills. The couples have just one hour to make an amazing date night dinner with an on-the-fly dessert.

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever; the chefs are given just one hour to make a hot appetizer and dinner party plate using only frozen ingredients and with a different ice cream flavor in each dish.

The winners of the first two City Food Fights face off to prove their city's culinary supremacy; Guy Fieri sets up games inspired by their city's basketball teams; the winning team takes home $15,000 and the GGG City Food Fight champion trophy!

Chef Jet Tila helps Tyler Florence challenge the teams to make dishes that tell their culinary origin stories; the pro versus rookie rivalry intensifies with catastrophic consequences, and one of the top-ranked teams tumbles to the bottom two.

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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.

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

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Three lobster specialists challenge Alex in two rounds of competition to prove their skill with the king of crustaceans.

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

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

Welcoming three chefs to tackle a difficult food to pull off in competitions, rice; as they pit their skills against Alex experience, judges decide who has a chance at the money round.

Competing chefs have $25,000 to spend on helping themselves or sabotage.

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 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.

The Kitchen's Sunny Anderson and Chef Giada De Laurentiis team up again to bring the heat into Bobby Flay's kitchen; the duo has recruited Indian expert Chef Paddy Rawal and Caribbean specialist Chef Trey Lamont to set Bobby's kitchen ablaze.

Anne Burrell gets a little help from her friend Valerie Bertinelli on the mission to bring down Bobby Flay. They recruit Napa Valley's Elizabeth Binder and Washington, D.C.'s Mike Ellis to help them see this mission through with a win.

Food Network's Michael Symon and Jet Tila work hard to outsmart their good friend Bobby Flay; they bring in one of his proteges, chef Rebecca Weitzman, and one of fine dining's finest, chef Brian Lewis, to muscle Bobby out of his kitchen.

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.

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

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

Bobby Flay brings out activist Beth Stern and Katie Lee for an all-vegetarian battle; vegetarian chefs Cara Nance and Destiny Aponte are down for the challenge.

Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby Flay.

Two chefs want another shot at Bobby Flay; fine-dining chef Ryan Lory and Italian chef Jackie Rothong are back for redemption, and they've got chef Josh Capon and "The Kitchen's" Katie Lee in their corner as they seek sweet revenge.

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.

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.

Fine-dining master Chef Geoff Lazlo faces off against Cincinnati legend Chef Daniel Wright, and both want to see Bobby Flay go up in smoke; Chef Josh Capon is joined by actress Teri Hatcher to make sure the chefs have the firepower to win.

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.

Bobby Flay's got a signature dish that's way out of his comfort zone, and "Law & Order"'s Angie Harmon and Scott Conant aren't making it any easier as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

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

Alex Guarnaschelli and Jeff Mauro of "The Kitchen" aim to take down Bobby Flay; chefs Kathy Fang and Natascha Hess get into a pickle with the star ingredient.

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

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.

Competing chefs have $25,000 to spend on helping themselves or sabotage.

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

Alex Guarnaschelli and Jeff Mauro of "The Kitchen" aim to take down Bobby Flay; chefs Kathy Fang and Natascha Hess get into a pickle with the star ingredient.

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

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.

Competing chefs have $25,000 to spend on helping themselves or sabotage.

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.

Bobby Flay's got a signature dish that's way out of his comfort zone, and "Law & Order"'s Angie Harmon and Scott Conant aren't making it any easier as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

Channeling their inner superheroes, the recruits have to complete an obstacle course in order to unlock clues and retrieve a mystery dish to re-create.

Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

Experience the power of the Bullseye Pro Automatic Digital Tire Inflator! This amazing car tire air compressor is the go-to for any home improvement project. With its 2 LED displays, battery level and target pressure, it's user-friendly!

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Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.

Palmer asks the final four bakers to make strawberry fraisier cakes; the bottom two bakers must make one item with a significant personal story for judges Duff Goldman, Kardea Brown and Nancy Fuller to decide who will move on to the finale.

The best local hideaways and tourist-friendly spots on the Hawaiian islands of Oahu and Kauai; delicacies include pineapple fried rice, Hawaiian-style dogs, lau lau pork and Spam musubi.

A Route 66 road trip from Chicago to Southern California; authentic St. Louis barbecue ribs in Missouri; the iconic Oklahoma Onion Burger; custom-built milk shakes in Albuquerque, N.M.

The tastiest spots under the Golden State's sun, including beach bites on the central coast, authentic Italian in Mammoth and some of the juiciest burgers in Southern California.

In Portland, Ore., a standout spot serves specialties straight out of Switzerland; in Charlotte, N.C., a funky food truck dishes out grilled cheese with a twist; a hot dog joint makes sausage from scratch and a classic chili cheese Coney.

Clam cakes cooked in beef fat and strawberry shortcake in Narragansett, R.I.; duck and cheesefries in St. Louis; chilaquiles in East Boston.

In Cathedral City, a barbecue joint piles up the meats; in Norfolk, a wing spot goes big with their buffalo and kills it with their Cajun; in Maui, a place dishes out lobster grilled cheese followed by a shaved ice specialty.

In San Diego, an all-day breakfast spot serving creme brulee French toast; in Portland, corned beef hash and chipped beef; In San Francisco, lamb merquez dog.

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

In Norfolk, a two-for-one spot where a butcher stacks sandwiches by day and a chef fire up ramen and sticky wings at night; a German-Swiss joint in the middle of Maui, Hawaii serves rouladen and old-fashioned apple strudel.

In Los Angeles, a late-night spot serves breakfast with a twist, like drunken French toast; in Columbus, Ohio, a funky joint serves creative combos like brisket on corn cakes; in Phoenix, a barbecue stop smokes up prime rib and pork belly dumplings.

In Chicago, a burger joint with Asian flair; on Oahu, Hawaii, a gas station serving up kalua pork and mahi mahi.

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.

A butchery with porchetta and a unique style of prosciutto in Portland, Ore.; In Louisville, Ky., a barbecue place serves wings and ribs; a cafe with steak sandwiches and chicken paninis in Hamilton, N.J.

In Scotsdale, Ariz., an authentic beef specialty and a gas station dishing out brisket and handcrafted fuel; in Phoenix, an out-of-the-box burger joint.

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

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 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 goes from incredible Italian to sensational seafood; wood-fired pizza; crab cake cioppino and crab-spinach risotto; Vanilla Ice at a pirate-inspired joint serving up Brazilian and Caribbean seafood specialties.

Brisket and burgers at a butcher shop-restaurant in Palm Beach, Fla.; Latin-style pork belly and Caribbean oxtails in Houston, Texas.

The Fieris cross the vast open country of Wyoming, where they make a trip to a next-level sausage factory and settle in for made-to-order chuckwagon steaks. Then, camp breakfast becomes a cook-off, and the epic road trip ends with a campground carnival.

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

Guy Fieri's digs into delicious dumplings and traditional beef noodle soup in Dallas; a funky spot in Naples, FL, embraces fare-like gator sausage and frog legs; a Chicago joint serves up lights-out mojo pork with plantains.

On this trip, Guy Fieri is divin' into inventive eats; in Burlington, Vt., a funky joint cooking up mac and cheese pancakes; in Richmond, Va., going gangbusters with grits; artistic eatery in Ottawa, Canada.

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

In Lansing, shawarma and grape leaves; a Vietnamese barbecue spot serves spring rolls and smokes brisket banh mi; in San Antonio, an authentic Mexican bakery goes old school with their sandwich sourdough and tequila croissants.

The Fieris cross the vast open country of Wyoming, where they make a trip to a next-level sausage factory and settle in for made-to-order chuckwagon steaks. Then, camp breakfast becomes a cook-off, and the epic road trip ends with a campground carnival.

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

Guy Fieri's digs into delicious dumplings and traditional beef noodle soup in Dallas; a funky spot in Naples, FL, embraces fare-like gator sausage and frog legs; a Chicago joint serves up lights-out mojo pork with plantains.

On this trip, Guy Fieri is divin' into inventive eats; in Burlington, Vt., a funky joint cooking up mac and cheese pancakes; in Richmond, Va., going gangbusters with grits; artistic eatery in Ottawa, Canada.

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

In Lansing, shawarma and grape leaves; a Vietnamese barbecue spot serves spring rolls and smokes brisket banh mi; in San Antonio, an authentic Mexican bakery goes old school with their sandwich sourdough and tequila croissants.

Guy goes from incredible Italian to sensational seafood; wood-fired pizza; crab cake cioppino and crab-spinach risotto; Vanilla Ice at a pirate-inspired joint serving up Brazilian and Caribbean seafood specialties.

Brisket and burgers at a butcher shop-restaurant in Palm Beach, Fla.; Latin-style pork belly and Caribbean oxtails in Houston, Texas.

Guy's eating burgers and barbecue as he heads back to an O.G. Triple D BBQ joint; a burger biz flippin' patties for the third generation; brisket and burnt ends in Virginia Beach.

A coastal Georgia joint puts its spin on Nashville hot chicken with a side of spicy shrimp; a Vietnamese noodle bar in Calgary dishes out scratch-made savory street food.

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Trisha and her sister, Beth, take advantage of a beautiful day by preparing for a picnic; recipes include orzo salad, watermelon salsa, apricot rosemary glazed chicken, zucchini bread and a citrus cocktail.

Trisha Yearwood invites over her tour photographer to snap some pictures in exchange for a home-cooked lunch; cheeseburgers with garlic mayo, fried pickles and onion rings; a vanilla orange tart; sparkling cherry lime soda.

Featuring recipes that bring the heat, including Middle Eastern Spiced Spatchcock Chicken with Harissa Yogurt, Mushroom Quesadilla and Blender Avocado Salsa, and Spicy Honey Glazed Beef with 5-Ingredient Kimchi Fried Rice.

Chorizo and tot breakfast burritos; giant sausage pasta; shaved fennel salad; beet red-ish velvet cake with cream cheese frosting.

Molly Yeh and her Aunt Lucy have a Chinese-inspired dinner with the family's favorite dishes; Molly makes her mouthwatering Mapo Tofu with Pork, fresh Chili Crisp Vinaigrette Salad and silky Egg Drop Soup.

Food blogger and cookbook author Ree Drummond shares her secrets for home cooking and celebrating, from quick suppers to elaborate gatherings.

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

Sunny Anderson puts the spotlight on The Kitchen's freshest seasonal recipes as she shares tips for storing vegetables, as well as how to grill some of her favorites, like eggplant; Sunny shows her favorite ways to use leftover veggies with pasta.

Chef Maneet Chauhan makes Chicken Biryani with layers of marinated chicken, herbs, rice, saffron milk, cashews, golden raisins and much more; she shares her tips and tricks for cooking the perfect basmati rice!

Chef Maneet Chauhan shares two dishes perfect for a full Indian food feast; Maneet makes an appetizer of crispy fried samosas with a creamy potato pea filling, followed by a spicy, decadent serving of Pork Vindaloo.

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

In hour 13, Michael Symon and Esther Choi challenge the nine remaining chefs to turn breakroom snacks into dessert; the exhausted competitors must turn breakfast ingredients into a different meal entirely for judge Brooke Williamson.

Guy visits a butchery for loaded burgers and scratch-made corn dogs; a multi-generational diner makes mile-high meatloaf and an apple pie French toast; a 1700s inn turned gastropub serves a tomato twist on burgers and a funky spin on disco fries.

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.

Braised beef short ribs and spicy shrimp and gravy; chicken noodle with matzo ball soup and potato latkes; pork belly and short rib kojas.

In Richfield, Minn., tacos al pastor and carnitas tamales; in Denver, lamb ribs and a unique dessert specialty; in Atlanta, shrimp and grits and biscuits and gravy.

In Long Beach, Calif., pot roast and scones; in Jackson, Wyo., pies topped with everything from pesto to spicy sausage and marinara; in Monterey, Calif., parmesan pretzels and short rib grilled cheese.

In Carlsbad, Calif., ravioli; in Troutdale, Ore., sloppy joes; in San Francisco, quesadillas, tortas and pozole rojo.

In Minneapolis, a brewery cooks up dishes like righteous pulled pork and a killer brisket sandwich; in Miami, southern favorites like hen and dumplings and a lamb belly BLT; in Los Angeles, a mega-meat pizza and wild boar gnocchi.

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

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

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

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.

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

In Bend, Ore., a bagel shop is loading up pastrami; a Venezuelan spot in Salt Lake City is making amazing arepas; a Nashville joint is putting their twist on Jamaican specialties.

Guy Fieri tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.

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

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

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

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

In Bend, Ore., a bagel shop is loading up pastrami; a Venezuelan spot in Salt Lake City is making amazing arepas; a Nashville joint is putting their twist on Jamaican specialties.

Guy Fieri tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.

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

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

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

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

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.

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Molly Yeh is making her big fluffy pancakes and sausage for breakfast, meaty prosciutto, cantaloupe, butter sandwiches and chocolate croissants for a picnic lunch.

Molly Yeh's mom comes to the farm to share a few family recipes before baby arrives; Molly makes pastrami eggrolls as a tribute to her mother's hometown to go with citrus chicken rice bowls and grilled veggies.

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

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

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

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

Ree Drummond creates cool recipes for a very hot day; there's a salmon nicoise caesar salad mashup.

Ree Drummond dishes up four incredibly easy meals in under 40 minutes; she prepares chicken with pesto cream, a cajun veggie pasta, a sheet pan shrimp puttanesca and skirt steak with bok choy.

Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, ginger scallion chicken steamed buns and a matcha crepe cake.

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

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

Things get sizzling as Michael Symon makes a grilled strip steak with anchovy garlic butter that even non-steak lovers will enjoy; then, he combines tomatoes with orecchiette for an easy pasta salad, while Liz makes a bourbon-based boulevardier.

Geoffrey Zakarian's orecchiette with shrimp and corn; Katie Lee's grilled chicken and kale Greek salad; Sunny Anderson shares a supermarket fix to make chicken cheesesteaks; Donal Skehan drops by to make a spicy steak noodle bowl.

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

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.

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

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

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

In hour 13, Michael Symon and Esther Choi challenge the nine remaining chefs to turn breakroom snacks into dessert; the exhausted competitors must turn breakfast ingredients into a different meal entirely for judge Brooke Williamson.

Michael Symon and Esther Choi ask the chefs to work in teams to make a soup and sandwich for judges Carlos Anthony and Brian Malarkey; then, the tired and grumpy chefs must make a fish dish for judge Andrew Zimmern to earn a spot in the final shift.

Competing chefs have $25,000 to spend on helping themselves or sabotage.

Sunny Anderson and Saturday Night Live's Punkie Johnson let the good times roll in Bobby Flay's kitchen arena as they cheer on New Orleans chefs Chris Vazquez and Eric Cook.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.

Michael Symon and Esther Choi ask the chefs to work in teams to make a soup and sandwich for judges Carlos Anthony and Brian Malarkey; then, the tired and grumpy chefs must make a fish dish for judge Andrew Zimmern to earn a spot in the final shift.

Competing chefs have $25,000 to spend on helping themselves or sabotage.

Sunny Anderson and Saturday Night Live's Punkie Johnson let the good times roll in Bobby Flay's kitchen arena as they cheer on New Orleans chefs Chris Vazquez and Eric Cook.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.

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Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, ginger scallion chicken steamed buns and a matcha crepe cake.

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

Molly Yeh hosts a lunch for the real farm spouses of wheat harvest; they'll enjoy sausage, squash, bean and chard soup, jumbo cheesy stuffed pitas and crispy spicy broccoli; everybody gets a sweet potato mini cake with cream cheese frosting.

Molly Yeh uses the flavors of Poland to create a comforting feast; she creates a hearty meal of fluffy cheese pierogies, savory white borscht soup and tangy sauerkraut pancakes; for dessert, Molly bakes up sweet and flaky kolacky cookies.

The Kitchen hosts share recipes for a perfect spring soiree; Alex Guarnaschelli makes asparagus and prosciutto in phyllo; Katie Lee Biegel prepares a main course of spring chicken paillard; Sunny Anderson brings her easy rainbow fruit salad.

The Kitchen hosts are amping up summer foods for an epic summer celebration; the cookout menu includes triple decker burgers with roasted vegetables and cheese sauce, lobster roll panzanella and grilled biscuit sundae with peaches and blueberries.

The Kitchen hosts serve up packable eats for the beach, park, pool or a hike; they make Picnic Fried Chicken with Honey Giardiniera Butter, Curried Chickpea Salad Pitas and Chilled Melon, Cucumber and Mint Salad; tips for outdoor feasting.

Hogs, cows and chickens get all the press, but in truth, anything can be smoked or grilled; the teams led by Bobby Flay, Anne Burrell and Jet Tila are challenged to master unconventional BBQ ingredients and show their true potential.

Social media has become one of the best ways for aspiring BBQ cooks to find new recipes and inspiration, so to make it into the finale, the teams must prove that they know how to cook and connect.

The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue; in the last challenge, the competitors go all out to impress the judges - and deal with some curve balls along the way.

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.

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

Duff Goldman and Alex Guarnaschelli challenge Bobby Flay to a chocolate battle, but the script gets flipped when chefs Amber Croom and Emily Oyer surprise everyone with a savory chocolate showdown.

Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.

Palmer asks the final four bakers to make strawberry fraisier cakes; the bottom two bakers must make one item with a significant personal story for judges Duff Goldman, Kardea Brown and Nancy Fuller to decide who will move on to the finale.

Palmer challenges the final three bakers to make layered sky-high Marie Antoinette cakes decorated with an elaborate floral headdress theme; Duff Goldman, Kardea Brown and Nancy Fuller decide who wins $25,000 and the title of Spring Baking Champion.

Baking their most unique and flavorful treats, the top five finalists compete in the final round for a chance to see their personal recipe featured on Silo's Baking Co.'s Seasonal Summer menu and win a sweet $100,000 cash prize.

The latest stadium fare is substantial and out-of-the-park sensational, so when four bold competitors get ballpark foods in every basket, the judges have high expectations.

Palmer challenges the final three bakers to make layered sky-high Marie Antoinette cakes decorated with an elaborate floral headdress theme; Duff Goldman, Kardea Brown and Nancy Fuller decide who wins $25,000 and the title of Spring Baking Champion.

Baking their most unique and flavorful treats, the top five finalists compete in the final round for a chance to see their personal recipe featured on Silo's Baking Co.'s Seasonal Summer menu and win a sweet $100,000 cash prize.

The latest stadium fare is substantial and out-of-the-park sensational, so when four bold competitors get ballpark foods in every basket, the judges have high expectations.

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

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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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At the ranch, Guy Fieri wants to stretch it out; Chef Stephanie Izard pours a Poblano Mezquila Julep; Chef Maneet Chauhan makes Beef Keema Vindaloo.

Chicken a la king with an Indian-inspired makeover; crab Louie; Swedish meatballs; lobster truffle pot pie; Chateaubriand au Marchand du Vin; spin on the Manhattan cocktail.

In tribute to his grandfather, Michael crowns pastrami spiced pork chops with braised vegetables; he tops deviled eggs with pickled mustard seeds and chives; Liz makes the Godfather cocktail with a combination of scotch and amaretto.

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.

In Portland, a food cart serves up burgers stacked with mozzarella sticks and fried fish; a gravy-smothered doughnut sandwich; a 24-layer chocolate cake; seafood pot pie; meat-and-cheese-covered curly fries.

From towering nachos to a burger in fondue, this is an homage to cheese.

Competing chefs have $25,000 to spend on helping themselves or sabotage.

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

Four delicatessen professionals take over the "Chopped" kitchen to make sandwiches; a platter with a classic combo and a fruit with a cult following are two of the ingredients in the first basket.

Chopped is always a gamble, but the Casino Royale tournament allows competitors to replace basket ingredients with a roll of the dice; in the first round, something slithery is in the basket, and a Vegas-themed item in round two isn't a big hit.

In the second battle of this special "Chopped" tournament, the chefs get to gamble for a chance to replace a basket ingredient, and the fish offal in the first basket is begging to be gambled away; more gambling in round three leads to serious drama.

In this third battle of the tournament, the chefs can gamble to get lucky or unlucky replacement ingredients; the appetizer basket reveals a notoriously challenging ingredient, and the final round chefs decide to take a chance by baking something.

In the fourth battle of the tournament, the chefs try their luck at replacing basket ingredients; a roll of the dice in the entree round leaves one chef with two proteins, and an interesting gamble keeps things exciting in the final round.

Four winners return to compete for the jackpot and the title of grand champion! The chefs have a choice to gamble away an ingredient before each round, and the $25,000 jackpot will get higher or lower depending on the champs' good or bad fortune.

Competitors race to turn mystery ingredients into three-course meals; the competition is all about skill, speed and ingenuity.

Brian Malarkey challenges the chefs to create a hearty French entrée and side in 45 minutes, but the pantry is frozen; with access to only one oven, the competitors must defrost their creativity to serve up something spectacular for judge Aarti Sequeira.

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.

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

Brian Malarkey challenges the chefs to create a hearty French entrée and side in 45 minutes, but the pantry is frozen; with access to only one oven, the competitors must defrost their creativity to serve up something spectacular for judge Aarti Sequeira.

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.

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

Competitors race to turn mystery ingredients into three-course meals; the competition is all about skill, speed and ingenuity.

Kathy plans a surprise block party for her father's restaurant in hopes of reaffirming his faith in her and getting his blessing to continue the expansion; tensions between Long and Lillian force Kathy to make a major decision.

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Jet Tila whips up two Thai takeout dishes that are easy to make from home; he makes panang curry, which happens to be Ali's favorite dish, and a late night street food staple, Drunken Noodles.

Jet Tila whips up two world-famous chicken dishes to prove how delicious chicken can be; he serves up a Thai BBQ chicken paired with papaya salad and what is considered to be Taiwan's national dish, Three Cup Chicken.

Ree makes fast and fabulous food for two, starting with a speedy sausage and gnocchi skillet. Ree also whips up a Tex-Mex style shrimp and bacon quesadilla, steakhouse ciabatta pizzas and pancake bowls.

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

Spicy chuck burgers piled high with onion rings; sesame tofu salad; a hearty pan of hot Hawaiian beef sandwiches; mango chili chicken.

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

Ree Drummond is taking some of her favorite recipes over the top; her mac and cheese stuffed peppers are beer-battered and served with cilantro lime cream and her grilled French toast is finished with grilled strawberries and fabulous toppings.

When Happy Hour comes at the boarding house that Ree and her family opened, she surprises guests with a cocktail hour spread; she makes Bloody Mary shrimp cocktails, steak and brie bites, Buffalo deviled eggs and glazed mini brownies.

Fatigue mounts in hour 16 as Symon and Choi ask the eight remaining chefs to work in teams to make a soup and sandwich while handling three curveballs; judges Carlos Anthony and Brian Malarkey decide who moves on to shift seven.

Michael Symon and Esther Choi present the first challenge which features a three-way battle in spicy street food; the chefs must then make a finale-worthy fish dish for judge Andrew Zimmern to earn a spot in the final shift.

Guy Fieri invites eight winners back for an epic five-week tournament featuring cool new games and bold summer flavors; one chef will be eliminated, and the remaining chefs will stay in the running to become the ultimate summer champ and win $25,000.

Guy Fieri challenges the seven remaining summer tournament chefs to make seafood sandwiches; the top-ranked sandwich wins an instant $5,000, and the bottom two chefs battle to see whose smoothie-inspired dish will save them from elimination.

It's fun in the park for the six remaining chefs; the chefs partner up to create team picnic plates, with each teammate first shopping a different half of the store using picnic baskets; one chef will be eliminated.

Guy Fieri challenges the five remaining chefs to use flavors from around the world to make the best grilled meat dish for a $5,000 prize; in round two, the bottom two chefs play fun midway games that handicap their handheld dishes.

The tournament ends with a trip to summer camp as Guy Fieri asks the final four chefs to net the fish to use in their fish dinner; they show off their archery skills to pick a whammy for their grilled winner's feast.

Guy Fieri surprises three of his all-star friends by turning a savory showdown into a dessert battle; they'll have to transform diner classics into sweet treats before making a fried dessert using mystery ingredients from Crazy Can Roulette.

Four GGG winners return to Guy Fieri's Flavortown for a chance to take another crown in one big round; they must make a winner's dinner complete with an appetizer and entrée in an hourlong battle to shop the market for up to $20,000.

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

Guy Fieri welcomes back former GGG winners who used their masterful meatless dishes to show the carnivores how it's done. They make an over-the-top guilty pleasure without any carts before shopping each aisle to make a delicious 10-item winner's dinner.

On a GGG first, Guy Fieri gives the chefs three turbo-charged games with only 15 to 20 minutes to shop, cook and plate.

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

Guy Fieri welcomes back former GGG winners who used their masterful meatless dishes to show the carnivores how it's done. They make an over-the-top guilty pleasure without any carts before shopping each aisle to make a delicious 10-item winner's dinner.

On a GGG first, Guy Fieri gives the chefs three turbo-charged games with only 15 to 20 minutes to shop, cook and plate.

Four GGG winners return to Guy Fieri's Flavortown for a chance to take another crown in one big round; they must make a winner's dinner complete with an appetizer and entrée in an hourlong battle to shop the market for up to $20,000.

Tyler Florence takes the teams to Lake Charles, La., where they plunder one another's trucks for a challenge judged by foodie pirates; thousands of customers swarm the trucks, stressing one team to implosion and propelling another to new heights.

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

In a shift that tests resourcefulness, Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes; judge Jet Tila decides which chef will be clocking out.

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

In hour 13, Michael Symon and Esther Choi challenge the nine remaining chefs to turn breakroom snacks into dessert; the exhausted competitors must turn breakfast ingredients into a different meal entirely for judge Brooke Williamson.

Brian Malarkey challenges the chefs to create a hearty French entrée and side in 45 minutes, but the pantry is frozen; with access to only one oven, the competitors must defrost their creativity to serve up something spectacular for judge Aarti Sequeira.

Eddie Jackson gives software consultant Tommy Ranucci the chance to face off against his childhood hero, chef Andrew Zimmern; after they duke it out with wild grains, a panel of New York City judges decides if Tommy goes home with the $5,000 prize.

It's a coastal competition when Eddie Jackson stuns home cook Chelsea Gieselmann with a seafood showdown against chef Alex Guarnaschelli; Chelsea will have to get creative to win a vote from the panel of judges to take home the $5,000 prize.

Home cook Bria George is anything but chicken when Eddie Jackson surprises her with a poultry power play against celebrity chef Antonia Lofaso; judges picked off New York City streets will decide if Bria's dish is worth a $5,000 cash out.

Home cook Jen McNabb knows something is fishy when Eddie Jackson challenges her to a halibut faceoff against chef Rocco DiSpirito; Jen needs just one vote from the panel of New York City judges to take home the $5,000 prize.

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

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

It's up to partners in business and in life, chefs Lisa Carlson and Carrie Summer, to outsmart the one and only Bobby Flay.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Flay and friends.

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

The Queen of Toast, chef Carrie Baird, and chef Lamar Moore from Chicago's South Side attempt to take Bobby's title away with a win of their own.

The chips are all in when world-traveled chef Philippe Haddad meets New York chef Melissa O'Donnell; it's up to Scott Conant and Geoffrey Zakarian to place their bets on the chef who they think can beat Bobby Flay.

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