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

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

The recruits get into the Renaissance spirit with an Italian relay race before making pork milanese in the skill drill challenge; Anne Burrell and Gabe Bertaccini teach the teams to make fresh mezzaluna pasta for the main dish challenge.

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

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

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

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

BFFs Carla Hall and Tiffany Derry are pumped up and rarin' to go as chefs Pam Liberda and Chris Sanchez attempt to Thai one on with Bobby Flay.

Birthdays keep bakeries busy all year round, so the kid bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake; the top cake maker wins $25,000 and the Kids Baking Championship title.

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

Guy Fieri gets brunch with a crunch when Chef Aarti Sequeira cooks peanut fried steak with yogurt turmeric gravy, Chef Justin Warner leans towards lunch with his shrimp corn dogs and Chef Jonathan Waxman does a pork milanese.

Love is in the air at Guy Fieri's ranch kitchen; Hunter Fieri serves spicy jalapeno pineapple margaritas, Brooke Williamson grills halibut with crispy rice, Crista Luedtke cooks cornmeal-crusted crab cakes, and Gerry Garvin whips up chocolate mousse.

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

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.

In the final shift, Michael Symon and Esther Choi give the five remaining chefs a familiar challenge before asking them to create an elevated breakfast, lunch and dinner for judges Antonia Lofaso, Graham Elliot and Jet Tila.

After more than 20 nonstop hours, Michael Symon and Esther Choi ask the final chefs to create an elevated lunch and dinner; judges Antonia Lofaso, Graham Elliot and Jet Tila decide who will win $75,000 and the title of "Last Chef Standing.".

With no major tricks in the first basket, the chefs are left to create their own problems, as they attempt to piece together scrumptious meat and potato appetizers. In the entrée round, delicious duck dishes are a tall order in just 30 minutes.

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.

In the first round of this Seoul searching battle, four chefs with a deep love for Korean food get creative with a canned fish and a citrus compote. Two popular Korean proteins are part of the puzzle in the entrée round.

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

Second-guessing in round two leaves one chef confused about the main protein; the finalists make dessert plates that include a dough and a fancy fruit.

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.

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

Second-guessing in round two leaves one chef confused about the main protein; the finalists make dessert plates that include a dough and a fancy fruit.

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.

In the first round of this Seoul searching battle, four chefs with a deep love for Korean food get creative with a canned fish and a citrus compote. Two popular Korean proteins are part of the puzzle in the entrée round.

The chefs open the first basket to discover they'll be serving up cephalopods; pork and Portuguese finger food prove challenging in the second round; a canned cocktail and marshmallow treats show up in the last basket.

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Joanna celebrates her love for Italian food by preparing her favorite dishes for a lunch date with Chip, including crispy, warm arancini with homemade marinara sauce, chicken Florentine over pasta and sweet ice cream for dessert.

Joanna makes French onion dip, potatoes, Philly cheese steak, and brownies.

Joanna shares her love of Mexican food, preparing a feast for the whole family; the menu includes delicious Spinach Enchiladas with a side of Mexican Rice and Charro Beans, Queso Blanco, Fresh Tomato Salsa and Churro Cookies.

Joanna shares her all-time favorite recipes and the family stories that accompany them, including chicken cordon bleu, gruyère potato casserole, arugula and dried cherry salad and peanut butter pie with chocolate crust.

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 Drummond shares cool desserts for hot summer days, including cherry almond chocolate chunk ice cream, party-ready boozy blackberry lime whips, classic homemade dipped cones and fabulous frozen prosecco grapes.

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

Ree Drummond turns rotisserie chicken into four quick dinners; she makes a shortcut chicken, sausage and gnocchi, and mixes up a hickory BBQ chicken salad; she stuffs chicken artichoke bread bombs and saves time with fried chicken verde tacos.

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

Ree Drummond puts a spin on recipes with her surf and turf skillet, spiced chicken sheet pan supper, mushroom and squash fajita bowls with cilantro-lime cauliflower rice and Tex-Mex toppings, and whipped cottage cheese with roasted berries.

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.

Octavia Spencer and expert judge Edgar Dook Chase welcome three teams of family home cooks to create Southern seafood specialties; two teams move on to round two, where they create their version of guest judge Kandi Burrus' family favorite.

Four chefs who fell short of victory their first time around are back to cook a redemption dinner; Guy Fieri goes behind the scenes to reveal Flavortown secrets, including the workings of this real deal grocery store inside a sound stage.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience; from the chefs' arrival to the market tour and Guy's pre-show pep talk - all will be revealed for the first time.

Guy Fieri invites three all-star chef moms and three all-star chef dads to a team relay showdown; the teammates work on their dish one at a time in shifts.

Guy Fieri hosts a team competition between three previous winners and three judges; working one at a time, only the first chef is told that they're making a seafood platter, while the remaining chefs will have to guess what they're preparing.

Guy Fieri sets up the ultimate face-off with a relay between two teams to create a spicy champion's dinner; working blind, the chefs in the later shifts cook and present dishes based on their best guess of what the teammate before them was making.

Flavortown Market is overflowing with whammy ingredients, so Guy Fieri declares that the chefs will bank $2,500 for each whammy item they use.

Alex Guarnaschelli makes her return to Flavortown Market by taking on Rocco DiSpirito and Brian Malarkey; Guy Fieri hits them with his new swap wheel.

Guy Fieri invites three savory winners and three dessert winners to pair up into super teams; the randomly selected teams have just one hour to make a sweet and savory appetizer, an upscale dinner and dessert using only a single basket of groceries.

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

Four chefs who proved their star status in the Tournament of Champions arena are now Guy Fieri's newest first timers. They have to play two of GGG's oldest games, frozen food can-can and menu magnet madness, before they can prepare their winning dishes.

Guy Fieri invites three savory winners and three dessert winners to pair up into super teams; the randomly selected teams have just one hour to make a sweet and savory appetizer, an upscale dinner and dessert using only a single basket of groceries.

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

Four chefs who proved their star status in the Tournament of Champions arena are now Guy Fieri's newest first timers. They have to play two of GGG's oldest games, frozen food can-can and menu magnet madness, before they can prepare their winning dishes.

Alex Guarnaschelli makes her return to Flavortown Market by taking on Rocco DiSpirito and Brian Malarkey; Guy Fieri hits them with his new swap wheel.

Guy Fieri invites three of the best all-star chefs to take on a multi-course fruit showdown; before they can cook their dishes, the chefs must compete in an auction and outbid each other for exclusive rights to the fruit they'll feature.

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

Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods; two chefs battle with breakfast sandwiches as entrées, while a strange coffee and meat dish prove challenging.

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

The recruits get into the Renaissance spirit with an Italian relay race before making pork milanese in the skill drill challenge; Anne Burrell and Gabe Bertaccini teach the teams to make fresh mezzaluna pasta for the main dish challenge.

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.

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.

Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable moustaches to the kitchen.

Undefeated boxing champ turned Food Network host Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.

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.

The queen of food, Martha Stewart, graces the kitchen along with her pal, Chef Richard Blais; they hold court with talented chefs Katherine Fuchs and Michael Merida to make Bobby Flay look like the court jester.

Mikey Day teams up with Katie Lee; Minnie Nguyen and Southern expert Adam Hodgson both have one goal: secure a win against Bobby.

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

Scott Conant teams up with actress Sasha Pieterse to get the truth and a loss out of Bobby Flay; they get a little help from talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti.

Siblings Matt and Lisa take their rivalry to the next level when they challenge each other for a chance to torch Bobby.

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

Hamilton star Christopher Jackson and Chef Josh Capon double-team Bobby Flay while chefs Edwin Bayone and Kyle McClelland deep-fry his ego.

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

"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.

Fashion icon Carson Kressley and pastry chef Stephanie Boswell zhuzh up chefs Chris Infinger and Kevin Lee and prepare them for victory over Bobby Flay.

"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.

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

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

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

The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win.

"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.

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

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

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

The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win.

"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.

Fashion icon Carson Kressley and pastry chef Stephanie Boswell zhuzh up chefs Chris Infinger and Kevin Lee and prepare them for victory over Bobby Flay.

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

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Valerie Bertinelli and Duff Goldman meet the 12 kid bakers through portrait cakes with an edible photo on top and custom emojis that show off each baker's hobbies; the least successful baker goes home.

Valerie Bertinelli and Duff Goldman ask the kid bakers to honor the recess game of hopscotch by making blondie hopscotch puzzles; one baker will be hopping home.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets; the baker with the least successful desserts will have to pack up their booth and go home.

Valerie Bertinelli and Duff Goldman ask the remaining nine kid bakers to make colorful mosaic pies filled with cubes of gelatin suspended in creamy pie filling; the mosaic that cracks under pressure will be headed out the door.

Tyler Florence welcomes seven trucks to Charleston, S.C., where Chef Kardea Brown shows no mercy as she judges their attempts at Gullah Geechee dishes; after selling on the streets, the teams try to make BBQ for Chef Rodney Scott.

Guy Fieri heads out on a culinary tour of Maui, Hawaii, with his buddy, chef Reno Henriques; the tour includes loco moco, kalbi ribs, St. Louis-style ribs, burnt ends and a food truck dishing out the freshest catch.

In Oakland, killer cheesesteak and off-the-chain chicken; in Modesto, Calif., pastrami on pretzel bread and root beer pulled pork; in Key Largo, Fla., a seafood staple servin' up a sandwich that's become a local legend.

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.

Guy Fieri heads to Cancun; an authentic, family-owned spot serving rellenos and chicharron gorditas; an underground spot pairing urban art with dishes like pork and seared tuna; an inside look at Guy's Playa del Carmen restaurant.

In Dallas, a funky Thai joint serves up noodles, curry and green papaya salad; in Miami, a Latin place deals in empanadas and a unique plantain sandwich; real Ethiopian favorites in Tucson, Ariz.

Ramen and beer can chicken in Maui; in Los Angeles, a food truck puts a twist on fish and chips; a downtown barbecue spot smokes up the belly and fries up the chicken.

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

A Lansing, Mich., food truck dishes out shrimp burgers and a unique potato popper; a Bosnian restaurant in Tucson, Ariz., fires up legit Eastern European specialties; a down-home Southern seafood spot cooks up clam chowder and fries up favorites.

An Italian spot with an Alaskan twist pairing pappardelle with king crab in Juneau, Alaska; a classic deli cooking modern tastes like duck pierogies in Richmond, Va.; a sausage sandwich with banana in Ottawa, Canada.

Guy's digging into dishes from beef to buns and in Logan, Utah, a place is serving up worldwide flavor, like lomo saltado and a peanut butter burger.

A taste of Philadelphia; funky malt house serving Buffalo wings; Polish twist on the cheesesteak; longtime tavern making mama's real deal Italian recipes; mother-daughter trio cookin' up authentic Indonesian specialties.

Guy Fieri rolls into a tucked-away panini paradise in Chehalis, Wash.; a Korean spot in Brentwood, Tenn., gets spicy with its chicken and bulgogi; in Houston, a barbecue joint throws Tex-Mex into the mix with brisket tacos and jalapeno sausage.

Guy Fieri's getting stuffed and sandwiched; in Los Angeles, a taco truck goes big with the birria; in Bend, Ore., it's Polish-palooza with lights-out pierogis; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

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

Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies and a Texas spot still going strong with African-inspired cuisine.

In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

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, and a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

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 is digging into chicken and some crazy creations; in Palm Springs, Calif., a crepe spot is all about the savory, while a joint is cooking real deal Mexican pollo; an Egyptian food truck is serving wings and a falafel waffle.

Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies and a Texas spot still going strong with African-inspired cuisine.

In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

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, and a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

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 is digging into chicken and some crazy creations; in Palm Springs, Calif., a crepe spot is all about the savory, while a joint is cooking real deal Mexican pollo; an Egyptian food truck is serving wings and a falafel waffle.

Guy Fieri's getting stuffed and sandwiched; in Los Angeles, a taco truck goes big with the birria; in Bend, Ore., it's Polish-palooza with lights-out pierogis; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

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

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's headed back for sweet, spicy and savory favorites; he finds top-tier tenderloin and honey biscuits in Memphis; killer coconut curry goat stew in Boston; and prime-time parmesan chicken with potato croquettes in New York.

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Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.

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It's Aunt Kardea's day to hang out with some of her nieces and nephew, she serves up stovetop mac 'n' cheese and kid-approved baked potato-chip chicken strips.

Kardea Brown helps out her best friend - a busy working mom - with quick, easy and inexpensive meals for any night of the week; they make green chicken enchiladas, chicken noodle soup, chicken puttanesca pasta and a strawberry-rhubarb galette.

We are throwing a summer block party! Geoffrey Zakarian's chicken kebabs with tahini slaw and garlic-herb yogurt; Alex Guarnaschelli's summery stuffed shells; Katie Lee Biegel's strawberry hand pies.

Molly Yeh puts together a kids' brunch; she serves breakfast sausage.

On-the-go mom Molly Yeh shares simple recipes to make life a little less complicated, like her Midwestern oatmeal cookie salads, cheesy pancetta, kale and white bean melts, a fluffy harissa potato chip frittata and her fun dark chocolate fridge 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.

It is Bernie's tie-dye birthday party, and Molly Yeh is celebrating her tutu-loving daughter with a tie-dye tutu birthday cake; she's loading up the snack table with swirly yogurt queso with cilantro cream, little bean burritos and tiny taco salads.

"The Kitchen" is sharing fun-to-make recipes, starting with Jeff Maruo's pepperoni pizza fun-due; Katie Lee Biegel makes kid-approved beef and lentil tacos and Geoffrey Zakarian sweetens things up with almond croissant monkey bread.

Nothing tastes as good as what grandma makes! Jeff Mauro shares Grandma Kay's Sausage Bread, and Katie Lee Biegel re-creates a childhood favorite, Tomato Dumplings; Sunny makes her Creamy Jalapeno Cheese Grits with Sausage.

Host Octavia Spencer and Edgar Dook Chase ask the teams to make their best cast-iron dishes; in round two, the competitors take on guest judge Tina Knowles' family favorite recipes to win the $10,000 prize.

Guy Fieri's livin' it up in London; a couple of British buddies smoking up true blue American 'cue; a hip hangout giving classic fish-n-chips a modern makeover; shepherd's pie, braised ox cheek, and righteous rhubarb cheesecake.

Guy Fieri digs into a righteous mashup of flavors; a potato-centric palace dishing out hearty Brazilian specialties; Joey Fatone rides shotgun to his very own hot-dog hangout; a dynamite deli serving up real-deal latkes and turkey pastrami.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, S.D.

In Miami, Fla., a husband-and-wife team dishes out primo Peruvian sandwiches; in Wilmington, N.C., a funky joint cooks up the flavors of Panama; in Tucson, Ariz., a funky fresh spin on tacos and carne asada.

In Palm Desert, California, a cafe dishes out a rib melt and breakfast tarts; in Maui, Hawaii, a funky gluten-free spot makes full-flavored pizza and fish and chips; in Virginia Beach, a crazy Caribbean joint serves up jerk pork and mama's beef stew.

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.

An Alameda, Calif., joint cooks Nashville hot-style chicken and puts a gourmet twist on a burger; in Lansing, Mich., chicken is served French-style at a funky pizza-pasta place; a Kona, Hawaii, spot blends Southern comfort with island flair.

In Logan, Utah, a family-run Indian spot hooked up to a gas station with Dad handing out specialties from his homeland; in Burlington, Vt., a dumpling house made from a legendary food cart where mother and daughter are serving authentic flavor.

Guy Fieri dives into unordinary recipes, starting in Palm Beach,Fla., where a hidden restaurant serves up seafood and chow-chow; a funky Filipino joint in Hawaii fires up its spin on pigs' feet.

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

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

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

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.

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

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 seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.

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's headed back to some stellar spots! A prime-time barbecue joint is still smoking in San Antonio, a real-deal Jersey diner is plating veggie-loaded lasagna, and an Irish pub in Syracuse, NY, is serving next-level lamb sliders and potato cakes.

In a classic, comfort-filled joyride, Guy Fieri finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, Wash.; homestyle fried chicken and grits in Draper, Utah; and stellar meatless chorizo at a vegan spot in Nashville, Tenn.

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

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 seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.

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's headed back to some stellar spots! A prime-time barbecue joint is still smoking in San Antonio, a real-deal Jersey diner is plating veggie-loaded lasagna, and an Irish pub in Syracuse, NY, is serving next-level lamb sliders and potato cakes.

In a classic, comfort-filled joyride, Guy Fieri finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, Wash.; homestyle fried chicken and grits in Draper, Utah; and stellar meatless chorizo at a vegan spot in Nashville, Tenn.

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

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.

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

Molly Yeh makes some easy Midwest staples to keep everyone going on the farm; Molly makes carrot cake baked oatmeal, a french fry-covered busy day hotdish, pea and bacon salad with french dressing and rocky road fudge.

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

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 invites her sister-in-law and her baby Cliff over for a playdate with Bernie; Molly makes homemade granola bar treats, juicy falafel-spiced turkey burgers, grilled corn salad with a creamy avocado ranch and refreshing carrot apple juice.

Ree Drummond cooks dishes for her kid film crew, including a chickpea curry bowl for daughter Paige and a jalapeno bacon cheeseburger mac for son-in-law Mauricio; there's a layered brownie skillet sundae for nephew Stuart.

Ree Drummond is sharing 100-percent kid-approved recipes that are all quick and easy to make; Ree makes mini burgers and bite-sized fries for her Waffle Fry Sliders; 4-Cheese Pepperoni Pizzadilla is a combination of two favorites.

Ree Drummond cooks food for her kid crew to take home after a busy day of filming; she makes Alex's veggie-packed burritos, Mauricio's tortilla soup, Paige's s'mores brownies and Stu's baked BBQ ribs.

Ree Drummond is home on the ranch trying her hand at internet-famous eats; she makes Mexican birria tacos, burnt cheesecake with blackberries, baked goat cheese pasta, and corn ribs.

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

Joanna shares her love of Mexican food, preparing a feast for the whole family; the menu includes delicious Spinach Enchiladas with a side of Mexican Rice and Charro Beans, Queso Blanco, Fresh Tomato Salsa and Churro Cookies.

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

Molly celebrates her healthy baby with foods she couldn't eat while pregnant, including honey bagels with blueberry lox, a big salami railroad sandwich, beans and greens with runny eggs, and frozen strawberries and cream cocktails.

It's easy to turn favorite foods into kebabs, like Jeff Mauro's french toast kebabs, Geoffrey Zakarian's PB & J kebabs and Sunny Anderson's hot dog and pretzel kebabs; the hosts Pass the Pizza Cake with Jeff's son and Geoffrey's daughters.

Guy Fieri invites three savory winners and three dessert winners to pair up into super teams; the randomly selected teams have just one hour to make a sweet and savory appetizer, an upscale dinner and dessert using only a single basket of groceries.

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

Guy Fieri challenges chefs from "Diners, Drive-Ins, and Dives" to make their bestselling brunch using only ingredients they can fit in a small shopping bag; they must serve an updated diner dinner featuring some retro diner ingredients.

Guy Fieri has plenty of deals to welcome four chefs to Flavortown Market, with red light specials in all 10 aisles; using the red light specials, the chefs must create a fried feast before making a pork dish that's limited to 11 ingredients or fewer.

Guy Fieri challenges three experienced chefs to prepare their best pork dish using only 10 items; the winner earns an automatic $15,000 and can wager up to $5,000 in an express lane seafood battle against the all-star judge of their choice.

Tyler Florence welcomes seven trucks to Charleston, SC, where Chef Kardea Brown shows no mercy as she judges their attempts at Gullah Geechee dishes.Then, after selling on the streets, the teams try to make pitmaster-worthy BBQ for Chef Rodney Scott.

Tyler Florence unleashes the food trucks onto the boardwalk in Myrtle Beach, S.C., where one team blows past the competition and makes an enemy in the process; the real shock comes at elimination when a fan-favorite gets the worst possible news.

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

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

Tyler Florence unleashes the food trucks onto the boardwalk in Myrtle Beach, S.C., where one team blows past the competition and makes an enemy in the process; the real shock comes at elimination when a fan-favorite gets the worst possible news.

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

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

The finalists join Tyler Florence for the last leg in Fort Meyers, FL, where they face some intense selling and challenges; at the South Beach Wine and Food Festival in Miami, one team will claim $50,000.

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With Nick working the wheat harvest, Molly Yeh makes him a hearty lunch with wheat-inspired delights; she cooks up her ginger chicken meatballs on soy sauce braised cabbage, yeasted scallion pancakes, hand pulled chili oil noodles, and matcha mochi.

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

Molly Yeh brings big tastes to the big game; her fun and filling menu teams a corndog hotdish with her fried green beans with spicy ranch aioli and tangy pickle roll-ups; for overtime, she whips up a sweet cheese ball that can feed a crowd.

For Nick's parent's anniversary, Molly Yeh gets creative with Tofu Schnitzel, Bean Soup with Challah Crouton and Crispy Roasted Brussels Sprouts; plus, Molly blends sweet and savory with Blue Corn Blueberry Muffins.

The Kitchen hosts are sharing their best one pan plans for easy meals, including Slow Cooker Chicken Taco Bowls and Pineapple Upside Down Cake. Plus, Scott Conant from House of Knives stops by to make his One Skillet Chicken with Basil Chimichurri.

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.

"The Kitchen" is sharing fun-to-make recipes, starting with Jeff Maruo's pepperoni pizza fun-due; Katie Lee Biegel makes kid-approved beef and lentil tacos and Geoffrey Zakarian sweetens things up with almond croissant monkey bread.

Tyler Florence kicks off an eight-city race in Savannah, where nine food trucks tackle a banana-themed challenge and the Savannah Bananas raise a ruckus; on the final sales day, three teams must fight for their lives to stay in the race.

Tyler Florence welcomes seven trucks to Charleston, S.C., where Chef Kardea Brown shows no mercy as she judges their attempts at Gullah Geechee dishes; after selling on the streets, the teams try to make BBQ for Chef Rodney Scott.

Tyler Florence unleashes the food trucks onto the boardwalk in Myrtle Beach, S.C., where one team blows past the competition and makes an enemy in the process; the real shock comes at elimination when a fan-favorite gets the worst possible news.

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.

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

Bobby Flay takes to the catwalk to try to avoid a loss from Sunny Anderson and Carson Kressley; chefs Eli Dunn and Kim Mills bring the food.

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.

Undefeated boxing champ turned Food Network host Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.

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.

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.

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

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 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.

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

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.

Undefeated boxing champ turned Food Network host Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.

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.

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

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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Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.

Guy Fieri invites his friends to put a spin on some American classics; Eric Greenspan lays out lobster rolls, Maneet Chauhan serves a Southern-belle mint julep, Christian Petroni makes teriyaki meatloaf; Justin Warner fires up fajita chimichangas.

Guy Fieri and his friends are getting lunch on the road; Hunter's riding shotgun with s'mores, Brooke Williamson cooks cedar plank salmon, Aaron May serves sonoran hot dogs, and Gerry Garvin chills with ribeye red bean chili.

Guy seeks out strange combinations as Tiffany Derry delivers her creamed collards with peanut butter, Christian Petroni makes licorice braised rabbit, Tiffani Faison's got brown butter toast ramen and Eric Greenspan brings breast of squab on toast.

Guy challenges his friends to use it all as Chef Eric Adjepong preps pink lady cocktails, Chef Antonia Lofaso tosses corn and watercress salad, Chef Brooke Williamson does twice-baked potatoes and Chef Michael Voltaggio makes lobster fra diavolo.

Alex asks four chefs to create plates that go great with a cup of joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.

Four chefs try to not get kicked to the curb when Alex Guarnaschelli asks them to create a curbside breakfast; the chefs pilfer the parking lot looking for ingredients worthy of a poolside lunch and the finalists rummage for a romantic dinner dish.

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

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

In the first round of this Seoul searching battle, four chefs with a deep love for Korean food get creative with a canned fish and a citrus compote. Two popular Korean proteins are part of the puzzle in the entrée round.

With powerful peppers in every basket, four chefs learn that they'll get hotter chilies for every round; after balancing hot and cold components in the entree, they'll have to use finesse to add one of the hottest peppers to desserts.

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience; proverbial rough waters in the appetizer round make for a rocky start, and the dessert basket deals the chefs a strange butter and fruity cocktail.

In the first round, the chefs get cracking to procure crab meat to make their appetizers. Then, a strange dip in the second round is a big part of the challenge, while the dessert basket is filled with plenty of fun, including mocktails and fruit balls.

The competitors create appetizers that include a central Asian bread and a sweet and sour treat, make a packaged product sing with sole in the entrée round and take on a dessert round featuring an Indian snack and a plethora of pastries.

Four superhero chefs race to make mussels dishes in the appetizer round; the competitors' personalities and culinary points of view have a chance to shine in their skirt steak entrée plates.

Cottage cheese and an unusual Chinese snack food are two of the ingredients that the chefs must incorporate into their entrée plates. Then, a colorful cake and a fruity sauce must find their way into the finalists' desserts.

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

The chefs make food with Western flair and flavor; the competitors find a beautiful cut of meat in the entrée basket, but with no time for low and slow cooking, there might be trouble.

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round; it's a shockingly big surprise that takes some getting used to.

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

The chefs make food with Western flair and flavor; the competitors find a beautiful cut of meat in the entrée basket, but with no time for low and slow cooking, there might be trouble.

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round; it's a shockingly big surprise that takes some getting used to.

Cottage cheese and an unusual Chinese snack food are two of the ingredients that the chefs must incorporate into their entrée plates. Then, a colorful cake and a fruity sauce must find their way into the finalists' desserts.

Four chefs with distinct personalities are on a quest to show the judges what they can do; in the first basket, they're not thrilled to see a sea creature with which nobody has worked; a condiment made with worms is a squirmy surprise for dessert.

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Joanna puts a spin on breakfast classics, including eggs benedict.

Joanna prepares a raspberry chipotle pork tenderloin.

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

Joanna shares her love of Mexican food, preparing a feast for the whole family; the menu includes delicious Spinach Enchiladas with a side of Mexican Rice and Charro Beans, Queso Blanco, Fresh Tomato Salsa and Churro Cookies.

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.

Favorite foods from Oklahoma; saucy chili cheese tots, an onion burger and crispy fried okrah; an over-the-top boozy-blended root beer float.

Ree Drummond cooks budget-friendly food for entertaining, including French beef bourguignon, salmon cakes, fried olives and toasted coconut puddings.

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

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

Guy Fieri brings in four noodle-savvy chefs from across the U.S. for two rounds of noodle action.

Guy Fieri invites three savory winners and three dessert winners to pair up into super teams; the randomly selected teams have just one hour to make a sweet and savory appetizer, an upscale dinner and dessert using only a single basket of groceries.

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

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

Three of Guy Fieri's favorite DDD chefs and three GGG winners compete in a tag-team relay to create a pork dinner; the first shift chef shops for a favorite snack food and piece of equipment selected by a roll of the old culinary dice.

Guy Fieri gives food truck families the ultimate road test by challenging each member to shop in a grocery relay race; the remaining two teams make their food truck favorite with the dish style and condiment determined by two spinning truck wheels.

Guy Fieri invites three chefs to prove they're the "King of the Chill" by outcooking each other in a frozen food fight. They make their best seafood dinner using just frozen items before the winner gets a shot at taking on the GGG judge of their choice.

Guy Fieri challenges three chefs with one five-minute shop for the whole competition; they can only grab two ingredients per aisle to make a family friendly brunch; they must make an upscale dinner using leftover ingredients.

Guy Fieri invites all-star chefs Maneet Chauhan, Christian Petroni, Adam Sobel and Stephanie Izard for a pizza showdown; the pie makers must serve up a pizzeria combo plate using only the grocery items they can carry on a pizza paddle.

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

Four cheese-obsessed chefs go head-to-head in two challenges; Guy Fieri rolls a cheese die to determine how many different types of cheese the chefs must use before they shop the sample tables for their cheesy winner's dinner.

Guy Fieri invites all-star chefs Maneet Chauhan, Christian Petroni, Adam Sobel and Stephanie Izard for a pizza showdown; the pie makers must serve up a pizzeria combo plate using only the grocery items they can carry on a pizza paddle.

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

Four cheese-obsessed chefs go head-to-head in two challenges; Guy Fieri rolls a cheese die to determine how many different types of cheese the chefs must use before they shop the sample tables for their cheesy winner's dinner.

Guy Fieri challenges three chefs with one five-minute shop for the whole competition; they can only grab two ingredients per aisle to make a family friendly brunch; they must make an upscale dinner using leftover ingredients.

Four returning winners vie for the title of Ultimate Guy's Grocery Games Champ; the chefs compete in a pair of one-on-one matches featuring the game Wild Cards; two chefs enter a culinary showdown and determine their final dish using fridge magnets.

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Four chefs are eager to impress as they race to make appetizers with mizuna and a weird pizza, but first round jitters are a real problem; a deep-fried oddity is part of the challenge for the competitors in the second round.

Shell-shocked, the chefs crush open crustaceans in every round to make sensational seafood meals; big ambitions in a tight time frame might mean trouble for one chef, and the judges wonder if a risky plan in the dessert round will pan out.

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.

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.

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.

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

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

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

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

Christian Petroni teams up with chef Carla Hall to bring two dynamic chefs who have mastered the food of his motherland, Italy; chef Daniele Uditi and chef Chris Thompson are both ready to hear the judges say that's amore.

The summer heat wave takes hold of the kitchen; Chef Carla Hall and TV announcer Steve Higgins recruit red-hot chefs Kathy Sidell and Vinson Petrillo to light a fire under Bobby Flay and take him out.

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.

Michael Symon and Amanda Frietag 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.

Michael Symon enlists Clinton Kelly to distract Bobby with their friendship.

Octavia Spencer and Edgar Dook Chase ask three teams of home cooks to create a dish based on family superstitions; in the second round, the remaining teams create a Southern vegan dish for guest judge Jessica Chastain.

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

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