Kardea gathers friends around the fire pit for a cozy meal; dinner includes beef and okra stew served with sweet potatoes topped with roasted marshmallows; for dessert, caramel apple cake and warm spiced apple cider.

Kardea Brown hosts Halloween in her new home and throws an all-out party for her friends and family; with a menu featuring pepperoni mummy strombolis, sheet pan tomato soup, Jack-o'-Lantern jambalaya stuffed peppers, and graveyard ice cream pie.

The Kitchen is serving up handheld bites perfect for a tailgate or outdoor party; Spiked Lemon Iced Tea, Deviled Chicken Wings, Bacon Bow Tie Crackers and Herb Dip and Carmelitas; guest Tony Shalhoub shares his recipe for Spinach Fatayer.

Molly Yeh is baking tasty treats for the farmers; thick and soft sugar beet sugar cookies; pumpkin cranberry loaf; flakey pepperoni pizza pastries and adorable cookie-coated chocolate strawberries that look like mini beets they're harvesting.

Molly Yeh and her husband, Nick, are missing the Big Apple -- especially the food -- so to crush the craving, she whips up pastrami sandwiches with onion rings, hearty chicken kreplach soup and, for dessert, beautiful black and pink cookies.

Award-winning blogger and best-selling cookbook author Ree Drummond shares her special brand of home cooking from down on the ranch. She creates menus for every occasion, from last-minute family suppers to elegant celebrations.

Ree Drummond shares a collection of quick and easy dinners as she puts fresh spin on rustic turkey meatball pasta, fuss-free pork chops with wine and garlic, a five-ingredient steak sheet pan supper and super swift spicy stir fry with scallops.

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

The folks of the kitchen host a cakewalk with Spooky Pumpkin Patch Cake as the prize and make delicious food party crafts; the gang creates last minute DIY food costumes; Food Network Star Kids winner Amber Kelley shares her sweet Candy Fondue.

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

Guy digs into everything from pretzels to paella; in Bozeman, Mont., a five-star take on breakfast with a Mexican pork masterpiece; in Little Rock, Ark., a microbrewery serves elevated pub grub; a Mediterranean-inspired restaurant serving up paella.

Guy Fieri is firing up an entire world of barbecue, from chicken salad in Delaware to Argentinian flavor in San Diego and a traditional Hawaiian pig roast down in the ground in Kauai, Hawaii.

A Southwest-Middle Eastern quick stop slinging the shawarma and salmon souvlaki in Santa Fe; a funky joint serving up outrageous Scandinavian specialties in Kansas City; in El Paso, a tortilla factory turning out top-notch tamales and tostadas.

Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.

Guy Fieri is tasting everything from pasta to pescatarian grub; Vanilla Ice takes Guy to an Ecuadorian joint in Miami for standout ceviche; in Minnesota, a former DJ mixes it up with his take on scratch-made pasta and poutine.

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

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

Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

Jonathan challenges the teams to create displays based on the inspirations behind fairy tales; judges Shinmin Li and Aarti Sequeria decide who advances to the next round and whose fairy tale comes to an end.

Jonathan Bennett tasks the six remaining teams with creating a display featuring a clown terrorizing a victim; judges Shinmin Li and Aarti Sequeria have the last laugh as they chose the creepiest clown.

The five remaining teams face a challenge as Jonathan Bennett asks them to make over a classic Hollywood monster; judges Shinmin Li and Aarti Sequeira evaluate their devious designs before sending one team home screaming.

Jonathan Bennett invites the teams to a dance party where ravenous zombies have brain-inspired treats; judges Shinmin Li and Aarti Sequeira decide which three teams move into the semifinals and which team's chances are dead on arrival.

Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays; judges Shinmin Li and Aarti Sequeria announce whose piece is worthy of a spot in the finale.

Jonathan Bennett challenges the final two teams to imagine what creatures are lurking in the dark corners of a haunted attic; judges Shinmin Li and Aarti Sequeira crown one team the "Halloween Wars" champions and award them the $25,000 prize.

The five remaining teams face a challenge as Jonathan Bennett asks them to make over a classic Hollywood monster; judges Shinmin Li and Aarti Sequeira evaluate their devious designs before sending one team home screaming.

Jonathan Bennett invites the teams to a dance party where ravenous zombies have brain-inspired treats; judges Shinmin Li and Aarti Sequeira decide which three teams move into the semifinals and which team's chances are dead on arrival.

Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays; judges Shinmin Li and Aarti Sequeria announce whose piece is worthy of a spot in the finale.

Jonathan Bennett challenges the final two teams to imagine what creatures are lurking in the dark corners of a haunted attic; judges Shinmin Li and Aarti Sequeira crown one team the "Halloween Wars" champions and award them the $25,000 prize.

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

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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.

Eager to finally meet musician Norah Jones in person, Ina Garten prepares a bourbon chocolate pecan pie with a store-bought shortcut; the duo chat about their lives while making a hearty meal of chicken in a pot with orzo.

Ina Garten toasts the arrival of ballerina Misty Copeland with Kir Royale cocktails as the pair chat over herbed ricotta bruschetta; Misty shows Ina her family's favorite go-to dinner, citrus salmon and mashed butternut squash.

Ina Garten invites actor, producer and foodie Jennifer Garner to the barn for a chat over Brown Butter Skillet Cornbread; they head into the kitchen for a pizza collaboration, creating the Garner and Garten Pizza and Jen's Pizza Crackers.

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

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage -- with a taste of the Midwest, too.

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

Ree prepares a selection of easy game-day eats, starting with a simple but game-changing chocolate devil cake. Then, Ree scores big with smash tacos, speedy sticky chicken legs and jalapeño cheddar corn dogs.

Ree Drummond is sharing easy handheld eats for busy people on the go; breakfast croissants to start the day; portable pork and pepper pitas, a chef salad wrap and a nori wrap for a lunchbox.

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

Ree Drummond 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.

This season, Joanna Gaines welcomes us into her home to share family recipes and seasonal favorites -- from quick snacks to Sunday treats. Follow along for cooking tips and simple joys as Jo savors time in the garden and around her family's farm.

Joanna demonstrates how to bake elevated Blueberry Muffins with Streusel Topping and shares a recipe, Jo's Buttermilk Biscuits; she also reminisces about her mom's cooking and makes a dried floral arrangement in a glass cloche.

Molly Yeh is preparing make-ahead meals in anticipation of the birth of her first child; there's a freezer-friendly version of sweet potato and black bean burritos, mini spinach and artichoke chicken casseroles and potato bagel breakfast sandwiches.

Crispy fried chicken sandwiches with super-creamy chipotle mayo; homemade noodles; chocolate mint sandwich cookies shaped like hockey pucks.

The Kitchen hosts have staple recipes everyone will be making on repeat; Geoffrey Zakarian serves up a sausage, kale and white bean stew; Jeff Mauro makes a ground beef stroganoff; special guest Marc Murphy makes his roasted cauliflower with za'atar.

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

Bobby Flay isn't taking it easy on the new Titan, Ayesha Nurdjaja, as he invites the winner of "Last Bite Hotel," chef Nini Nguyen, to challenge the Titans; judge Daniel Boulud keeps the pressure high with his palate.

Jet Tila may be friends with Bobby Flay's Titans, but he's ready to be not so friendly to add Triple Threat Champion to his list of accolades and walk away with $25,000; global chef Lorena Garcia will be the judge of that.

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

Clinton Kelly challenges three gingerbread artists to create pieces that depict the chaos of an alien attack; the competitor who can win over judges Jamika Pessoa, Gesine Prado and Jason Smith with their little green men earns a spot in the finale.

The finalists have one week to create pieces that celebrate the 35th anniversary of the movie "A Nightmare on Elm Street;" the judges award the title and $25,000 prize to the gingerbread artist who creates the best nightmare-scape and pyrotechnics.

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

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

Host John Henson has a close encounter with a ghost that inspires ghostly transformation desserts; one supernatural sweet scares up $1,000 after impressing judges Carla Hall, Zac Young and Stephanie Boswell.

There's a thrill of fear in the air when TV personality Jesse Palmer and Food Network's Eddie Jackson step into Bobby Flay's arena; Frank "The Bull" Terzoli and the City of Brotherly Love's John Patterson compete to be the one to take on Bobby.

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

Host John Henson has a close encounter with a ghost that inspires ghostly transformation desserts; one supernatural sweet scares up $1,000 after impressing judges Carla Hall, Zac Young and Stephanie Boswell.

There's a thrill of fear in the air when TV personality Jesse Palmer and Food Network's Eddie Jackson step into Bobby Flay's arena; Frank "The Bull" Terzoli and the City of Brotherly Love's John Patterson compete to be the one to take on Bobby.

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

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Ina Garten welcomes stage and screen actor Laura Linney to her home with a fruity blueberry ricotta breakfast cake; in honor of Laura's Southern heritage, Ina teaches her how to make shrimp boil with a twist.

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

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

Ina Garten welcomes old and new friends into her home for good food, great conversation and lots of fun; Ina prepares delicious treats for her guests and they share their amazing life stories, along with some of their own signature dishes.

Molly Yeh celebrates St. Patty's Day on the farm with some extra green; she gets cooking with a cheesy zucchini feta pesto lasagna.

Molly hosts Oktoberfest in the Midwest and makes her favorite German-inspired dishes, starting with salty pretzels with beer cheese and sweet pretzels with cinnamon sugar; crispy chicken schnitzel; German potato salad loaded with bacon.

Molly Yeh and her husband, Nick, are going to a potluck dinner, and Molly's bringing some of her favorite Midwestern dishes with a twist, like her beautiful eight-layer salad loaded with sweet squash and farro.

Molly Yeh prepares a decadent Midwest meal in honor of her hometown, Chicago; she makes sausage, peppers and onion deep dish pizza, Chicago corn dog bites, sweet and salty caramel and cheddar popcorn mix and mint truffle bars.

All the ways to fry tasty dishes; Katie Lee Biegel makes homemade pizza bites; Alex Guarnaschelli shares the perfect fried shrimp with orange slices and basil; Sunny Anderson shows how to make fried cookie dough balls!

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.

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

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

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

The final four carvers battle it out to earn the title of "Outrageous Pumpkins Champion"; they create a larger-than-life children's toy with a creepy spin; then, the carvers go all out with a sinister depiction of a popular playground pastime.

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

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.

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

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

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.

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and Ana Navarro from "The View" uplift the audience.

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

Host John Henson has a close encounter with a ghost that inspires ghostly transformation desserts; one supernatural sweet scares up $1,000 after impressing judges Carla Hall, Zac Young and Stephanie Boswell.

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

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

Four expert cookie makers turn the tables and show Duff Goldman and Rosanna Pansino what would happen if Halloween treats wanted to eat people; the cookie makers reveal their talents by creating two-sided trick-or-treat bags featuring one candy.

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

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

Four expert cookie makers turn the tables and show Duff Goldman and Rosanna Pansino what would happen if Halloween treats wanted to eat people; the cookie makers reveal their talents by creating two-sided trick-or-treat bags featuring one candy.

Host John Henson has a close encounter with a ghost that inspires ghostly transformation desserts, and one supernatural sweet scares up $1,000 after impressing judges Carla Hall, Zac Young and Stephanie Boswell.

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

Operation Smile: transforming lives and bringing smiles to children around the world.

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Michael Symon goes back to his Greek roots as he folds up grilled spanakopita and decorates the plate with colorful grilled summer vegetables with tahini dipping sauce; Liz tops dinner off with an ouzo fizz that's sure to complement any Greek meal.

Michael puts a twist on classic Greek dishes, including grilled chicken.

Michael's Greek heritage is displayed; grilled lamb burger with Tzatziki; Liz makes an ouzo spritz; sweet-and-salty watermelon and feta salad.

Inspired by his heritage, Michael Symon combines traditional Greek dishes with backyard American grilling; he makes sesame roasted chicken thighs and traditional baba ganoush; his wife, Liz, prepares tangy feta waffle chips.

Trisha helps solve some common meal dilemmas for her fans and shares tips while making pear maple biscuits, pan-seared pork chops with sweet mustard sauce, and easy ice cream pie with buttermilk caramel sauce.

Danica Patrick helps Trisha in the kitchen; a cubano sandwich with quick pickles; pressure cooker potatoes with smoky aioli; three bean salad with lemon dijon vinaigrette; no-bake rocky road bars; Mojitos.

Trisha Yearwood invites her friends over for an evening around the campfire, complete with karaoke; they enjoy caprese kebabs, quinoa corn chowder with shrimp, andouille sausage, pepper pouches, and a tea and lemon punch.

Blueberry pancakes; Garth's breakfast bowl; apple dumplings.

Four chefs need all hands on deck when Alex Guarnaschelli challenges them to deliver a dish that needs two hands to take down; they hit the fryers to create fried finger food for judges Karen Akunowicz and Andy Baraghani.

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

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.

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

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

Four champions return to the kitchen as favorites of judge Alex Guarnaschelli; in the first round, a French pastry and a flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors.

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

The best of the best face off to see who can emerge victorious in the tournament finale fight to win $25,000 in cash, $25,000 for charity and legendary status.

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.

Four new chefs are thrown into the mix as they try to transform a hearty sandwich into a dainty appetizer; in the second round, the competitors must make creative, beautiful entrees with weird soda and quail.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

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

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

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

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

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

Alex Guarnaschelli and Eric Adjepong watch three bacon experts from California, Massachusetts and Colorado battle it out to see who can beat the Iron Chef. These pork connoisseurs go hog wild to edge out Alex in the blind tasting.

Alex Guarnaschelli and Eric Adjepong watch three talented chefs, all from California, compete on Alex vs America in a celebration of Californian food. In a blind tasting, judges Michael Voltaggio and Troy Johnson decide who comes out on top.

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

Alex Guarnaschelli and Eric Adjepong watch three bacon experts from California, Massachusetts and Colorado battle it out to see who can beat the Iron Chef. These pork connoisseurs go hog wild to edge out Alex in the blind tasting.

Alex Guarnaschelli and Eric Adjepong watch three talented chefs, all from California, compete on Alex vs America in a celebration of Californian food. In a blind tasting, judges Michael Voltaggio and Troy Johnson decide who comes out on top.

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

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

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.

Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.

Kardea leans into her freezer and pantry to prepare a full, fresh, delicious and hearty meal; she makes a Salad Bar Salad, Chicken Pot Pie Stuffed Biscuit Cups, Corn Soufflé with Jalapenos and Semi-Homemade Chocolate and Caramel Shortbread Bars.

Kardea is having two special guests over for dinner, Kardea prepares a meal that's deliciously southern without breaking the calorie counter; she makes grilled pork chops with a homemade apple and mango compote, along with flavorful cauliflower rice.

Kardea Brown throws a garden party for her girlfriends, showcasing locally grown ingredients; she prepares Creamy Leek and Steak Pasta, Low Country Style Shrimp Toasts with House Pickled Okra, Mixed Berry Crumble and White Sangria.

Aunt TC is home sick from work and Dr. Kardea Brown is in the office; she cooks up roasted chicken and dumplings, seasoned saltine crackers, tuna melts on pumpernickel rye, and citrus, ginger and honey ice pops to get her feeling better quickly.

While the family works cattle, Ree works on filling the freezer; all-purpose meatballs; perfect grilled chicken, ready to star in meals like chicken and apricot panini; spicy arrabbiata sauce.

Blueberry crumb cake; petite filets with wasabi cilantro cream; lobster mac and cheese; lemony broccolini.

Breakfast biscuits; three make-ahead meals consisting of Cajun brisket, cheesy sausage rigatoni, and a Sleepin' in omelet.

Chicken tortilla casserole with homemade enchilada sauce; fiesta tomato wedge salad; Mexican fruit cocktail with a sweet lime yogurt.

Ree shares done-in-a-flash desserts including white chocolate pudding, raspberry fool, a dessert panini, and a caramel apple sundae.

Award-winning blogger and best-selling cookbook author Ree Drummond shares her special brand of home cooking from down on the ranch. She creates menus for every occasion, from last-minute family suppers to elegant celebrations.

After a mystery scone tasting game, chefs Jeff Mauro and Antonia Lofaso ask the recruits to create their own flavorful scones; the teams prepare a multi-course dinner fit for royalty; some recruits are banished from the kitchen.

The recruits compete in a scavenger hunt race for ingredients before chefs Jeff Mauro and Antonia Lofaso challenge them to dive into making squid ink seafood pasta; the two bottom recruits must make fresh pasta and sauce in a blind challenge.

For the final showdown, chefs Jeff Mauro and Antonia Lofaso guide the recruits in preparing a three-course restaurant-quality meal; judges Gino D'Acampo, Judy Joo and Kelsey Barnard Clark blind-taste the dishes to crown the winner.

The chefs start the Halloween cook-off with pumpkin bowling to determine the ingredients in their daring dish; they rummage through creepy clearance carts before using the red light special to make their best offal dish.

Chefs take on a grocery list containing dish-clashing ingredients, but the chefs have to use every item on the list.

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

Guy Fieri 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 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.

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 "Diners, Drive-Ins, and Dives" chefs to compete in a sandwich showdown; the chefs make a sandwich using nine ingredients or fewer and build a stacked and jacked sandwich with sammie whammies for a chance to earn $20,000.

Guy brings four sandwich-making savants to Flavortown Market to test their skills; delicious deli meats, fancy condiments and artisan breads go flying as these sandwich superheroes make fried, international and stacked sandwich masterpieces.

The chefs really turn up the heat in fast food; beer and burgers unite in burger bucks and the chefs get their gobble, gobble on in Big Burger elimination.

Guy Fieri and his son Hunter throw challenging games at three food fanatics who are out to prove that their sandwiches stack up against anything found in a restaurant.

Guy brings four sandwich-making savants to Flavortown Market to test their skills; delicious deli meats, fancy condiments and artisan breads go flying as these sandwich superheroes make fried, international and stacked sandwich masterpieces.

The chefs really turn up the heat in fast food; beer and burgers unite in burger bucks and the chefs get their gobble, gobble on in Big Burger elimination.

Guy Fieri and his son Hunter throw challenging games at three food fanatics who are out to prove that their sandwiches stack up against anything found in a restaurant.

Guy Fieri invites three "Diners, Drive-Ins, and Dives" chefs to compete in a sandwich showdown; the chefs make a sandwich using nine ingredients or fewer and build a stacked and jacked sandwich with sammie whammies for a chance to earn $20,000.

Guy's letting four chefs choose between three different budgets over three rounds; they quickly realize it's much harder than it looks, with one budget allowing for only four dollars a plate.

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Four new chefs battle to see if they have the chops to win and one competitor makes a risky choice in the first round; in the second round, the chefs are challenged to make elk entrees in 30 minutes.

The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

It's wild times in the kitchen as the chefs get loco with Loco Moco, a Hawaiian comfort food, in round one; the finalists are challenged to use a weird coffee and a crunchy cake in their desserts.

The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

Four new chefs battle to see if they have the chops to win and one competitor makes a risky choice in the first round; in the second round, the chefs are challenged to make elk entrees in 30 minutes.

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

Eva Longoria and Eddie Jackson lead a Mexican standoff when Bobby Flay faces chefs Stefanie Torres and Nick Zocco -- and they're not leaving without a win.

Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay.

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.

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

Chefs Trisha Perez Kennealy and Cesar Aldrete face each other in a battle of strip steaks; their goal is to take down Bobby Flay with the help of Anne Burrell and Josh Capon.

Damaris Phillips enlists performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little "foodmance"; chefs Steven Brooks and Becky Brown want to take advantage and get the win.

Bobby Flay's got his back against the wall when two chefs try to make his world spin; West African chef Godwin Ihentuge and Indian chef Kingshuk Dey battle to bring Bobby down, with a little heckling help from Sunny Anderson and Alex Guarnaschelli.

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

Chef Scott Conant and host Katie Brown bring in two masters of Italian pasta making to see if Bobby Flay's skills can stand up to the test; chefs Kerri Rogers and Joel Gargano's buon cibo.

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

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

Stephanie Boswell and Sunny Anderson bring brunch vibes into the kitchen with chefs Gabriella Baldwin and Jenifer Minelli, who are ready for a win against Bobby Flay.

Bobby Flay is up to his ears in distractions courtesy of hosts Jaymee Sire and Andrew Zimmern, while chefs Byron Gomez and Sebastien Salomon tussle over a corny star ingredient.

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

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

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

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.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

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

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

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

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.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.

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

Guy Fieri tracks down off-the-chain chicken, starting in Salt Lake City with a unique curry chicken mashup; in Albuquerque, N.M., the chicken is down-home fried alongside sweet waffles; in Grand Junction, Colo., it's nested in tacos with guacamole.

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

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

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

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

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

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

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

Guy Fieri's going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised pork buns in Chicago.

Guy Fieri's digging major meat, Mexican and more; a meaty mashup in Ohio slays it with a signature cheesesteak; a Minneapolis spot serves lights-out Thai tea pancakes; a Montana joint plates up carneasadaburritos.

Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.

Flavors from all over the world; a Middle Eastern smorgasbord serving standout samosas and chicken kebab; funky spot turning out real-deal Mexican tortas; Indonesian specialties.

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

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

Guy Fieri's going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised pork buns in Chicago.

Guy Fieri's digging major meat, Mexican and more; a meaty mashup in Ohio slays it with a signature cheesesteak; a Minneapolis spot serves lights-out Thai tea pancakes; a Montana joint plates up carneasadaburritos.

Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.

Flavors from all over the world; a Middle Eastern smorgasbord serving standout samosas and chicken kebab; funky spot turning out real-deal Mexican tortas; Indonesian specialties.

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

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

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

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

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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.

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

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

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

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

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

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

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

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

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

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

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

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

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

Guy Fieri's doubling up with sweet and savory, both hot and cold; there are chicken and steak arepas in San Juan, Puerto Rico, winning wings from a food truck in Laramie, Wyo., and an ice cream-cake combo; a raclette-ramen mashup in Cleveland.

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

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

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

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

Guy Fieri checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, NJ, and fully loaded lamb chops in Columbus, OH.

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

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

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

John Henson challenges the bakers with high-velocity tornado desserts; the bakers get gooey as they present judges Carla Hall, Zac Young and Stephanie Boswell with melted witch desserts.

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

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

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

John Henson challenges the bakers with high-velocity tornado desserts; the bakers get gooey as they present judges Carla Hall, Zac Young and Stephanie Boswell with melted witch desserts.

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

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

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Ina Garten invites journalist Frank Bruni to the barn, where he shares his life story and a boulevardier cocktail to be served alongside Ina's parmesan thyme crackers; Ina treats Frank to a gruyere and herb omelet lesson.

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

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

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

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

Molly Yeh whips up fast-food faves for a test drive in the new family van; she hits the road with Smoked Turkey and Brie Horseshoe Sandwiches, Air Fryer Chicken Nuggets with Creamy Marinara Sauce, Gooey Butter Cake and Pistachio Milkshakes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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