Sunny Anderson and ESPN's Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through a set of drills.

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

Katie Lee Biegel and actor Nicholas Braun taunt Bobby Flay with a couple of young chefs, Hanna Haar and Peter McQuaid, who are gunning for the win.

Cake can be a seriously complicated dessert to construct, but when Duff Goldman is in charge, it can become almost impossible! Duff takes a look back on some of the toughest cakes he ever attempted to create.

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

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

Peaches and pancetta in the appetizer basket make for a creative first round; an unusual pork product in the entrée basket is a little bit gory; the chefs are challenged to figure out the best way to make it shine on the plate.

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

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges; the chefs prove they have the chops to make a swamp-loving chomper tasty and try not be be stung by a shocking sweet.

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

Katie Lee Biegel and actor Nicholas Braun taunt Bobby Flay with a couple of young chefs, Hanna Haar and Peter McQuaid, who are gunning for the win.

Cake can be a seriously complicated dessert to construct, but when Duff Goldman is in charge, it can become almost impossible! Duff takes a look back on some of the toughest cakes he ever attempted to create.

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

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

Peaches and pancetta in the appetizer basket make for a creative first round; an unusual pork product in the entrée basket is a little bit gory; the chefs are challenged to figure out the best way to make it shine on the plate.

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

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges; the chefs prove they have the chops to make a swamp-loving chomper tasty and try not be be stung by a shocking sweet.

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

Sunny Anderson and ESPN's Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through a set of drills.

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

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

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

Michael Symon hosts a whimsical culinary escapade as he shares a smorgasbord of flavors, emotions and memories; from the sizzle of Father's Day brisket to the tangy zest of lemon-themed delights, Michael leads a flavor-filled journey through summer.

Michael Symon amps up summer parties with some of his seasonal favorites; he starts with the classic American Coney Dogs, grills fun barbecue corn ribs, and cools down with easy orange strawberry cream pops.

Michael Symon is all about pork as he fires up the grill for a pork porterhouse, sausage-stuffed peppers, pancetta-loaded greens and a smoky cocktail.

Looking at secret menu must-haves.

A vast array of global flavors, from fully-loaded Mexican tortas to the cheesiest Greek lasagna.

Brian Malarkey challenges the chefs to create a campsite slider feast in 30 minutes with limited ingredients, a single-burner camp stove, and minimalist cooking tools; Judge Maneet Chauhan selects the tastiest stacked slider.

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

When four competitors feast their eyes on the thinly sliced ribeye in the basket, they each take their appetizers in very different directions; in the entrée round, the chefs must incorporate a movie snack and a piece of poultry into their dishes.

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.

Four chefs celebrate international night markets and the culinary creativity they inspire; Duck challenges the chefs to make good decisions, while some alarming kabobs in the final basket guarantee interesting desserts.

Brian Malarkey tasks the chefs with creating a protein-forward masterpiece in 30 minutes; competitors play a game to choose their protein before discovering there's no salt in the pantry; Scott Conant judges which chef made the best meat-loving meal.

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

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.

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

Brian Malarkey tasks the chefs with creating a protein-forward masterpiece in 30 minutes; competitors play a game to choose their protein before discovering there's no salt in the pantry; Scott Conant judges which chef made the best meat-loving meal.

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

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.

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

Four chefs celebrate international night markets and the culinary creativity they inspire; Duck challenges the chefs to make good decisions, while some alarming kabobs in the final basket guarantee interesting desserts.

The remaining recruits forage for produce at a rooftop farm and create unique dishes with farm-fresh ingredients; their final challenge is making a three-course, restaurant-quality meal for judges Matt Abdoo, Kwame Onwuachi and Millie Peartree.

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Joanna prepares a peach-themed menu made from peaches she grew on her farm.

Joanna shares the secret to her chicken pot pie.

Ree Drummond spends just 16 minutes cooking four awesome meals; she whips up grilled cheese and broiled tomato soup, fuss-free sriracha maple salmon, a garlic parmesan butterflied drumsticks and caprese salad dinner, and tasty mushroom street tacos.

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

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

Ree Drummond is cooking a collection of budget friendly dinners, starting with a fancy yet frugal chicken stroganoff with buttery parsley noodles that's perfect for dinner parties.

Chef Maneet Chauhan shares two more favorite Indian recipes, starting with crispy spinach and onion Pakoras; Maneet makes Saag Paneer, a vegetarian meal made from curdled paneer and a mix of bright greens.

Chef Maneet Chauhan prepares an Indian breakfast, the masala omelet sandwich, with traditional Indian spices and Amul cheese; Maneet makes two types of stuffed Parathas, one with a creamy pea filling and one with a spiced carrot filling.

Geoffrey Zakarian's pork chops with spring vegetables; Marcela Valladolid's apple peel snacks; Jeff Mauro's veggie top pesto; Sunny Anderson's matchstick fries with mint; Katie Lee's parmesan green beans fries; Marcela makes churro cupcakes.

Guy Fieri discovers Hunter and Antonia Lofaso holding an all-star competition featuring his least favorite food; the chefs try to get Guy to take bites of egg-heavy dishes for points and entice the judges with meals made from unpopular ingredients.

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

Asian cuisine takes over and Guy gives the chefs a list of ingredients for their noodle dishes and makes them use tiny shopping carts to shop for their rice dishes; the final challenge involves a featured special ingredient for a beef dinner.

Guy asks the chefs to create an over-the-top bacon dish; next, the chefs must create gourmet swine dining on a bare-bones budget; the two remaining chefs must transform the ingredients from a bacon and egg sandwich into a high-end dinner.

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

Guy Fieri sends talented chefs running through the aisles of Flavortown Market for the chance to make some serious dough. They face real-world challenges as they compete to be the last chef standing in this high-stakes cooking competition.

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

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

In the final qualifying heat, judges take on Team Next Gen; the chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning dish.

The qualifying teams create a party platter featuring something raw, something fried and something cheesy; with only eight pounds of ingredients and some swapped selections, the tag teams race for the chance to move on to the big $60,000 finale.

It's the finale as the two highest-scoring all-star teams face off in the ultimate relay rumble; each team is given $40 to make a high-end dinner on a budget for the Relay Rumble Championship trophies and the $60,000 prize.

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

In the final qualifying heat, judges take on Team Next Gen; the chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning dish.

The qualifying teams create a party platter featuring something raw, something fried and something cheesy; with only eight pounds of ingredients and some swapped selections, the tag teams race for the chance to move on to the big $60,000 finale.

It's the finale as the two highest-scoring all-star teams face off in the ultimate relay rumble; each team is given $40 to make a high-end dinner on a budget for the Relay Rumble Championship trophies and the $60,000 prize.

Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.

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

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

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

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

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine; judges Marcus Samuelsson and Leah Cohen keep the Big Apple in mind as the chefs use their skills to vie for the top spot.

Captains Bobby Flay, Maneet Chauhan and Antonia Lofaso lead the way as the teams must work together in a build-a-better-burger relay race to win a time advantage for a BBQ auction.

Team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso go head-to-head in a spicy advantage challenge; the Brawlers cook global dishes over live-fire cooking apparatus from around the world.

Pastry chefs Mathew Rice and Thiago Silva fire up the ovens for a chance to bake sweet circles around Bobby Flay; TV show host Ted Allen (.

One shot at Bobby Flay wasn't enough for Italian chef Pasquale Cozzolino and Canada's infamous Ivana Raca, who return for more; Iron Chefs Alex Guarnaschelli and Stephanie Izard give the play-by-play and dole out their final shot at redemption.

Scott Conant and actress Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

Bobby Flay brings his A-game when Mexican cuisine chef Katy Smith and Denver chef Jose Guerrero show up with talent to spare; the pressure mounts for Iron Chef Michael Symon and Valerie Bertinelli to choose their contender.

The kitchen comes alive when Katie Lee and Valerie Bertinelli team up to see Bobby Flay fall; it's up to them to make the call when chef Chris Henry from Massachusetts battles Buffalo, N.Y., chef Steve Gedra for a chance at the champ.

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..

Actress Jane Krakowski teams up with Chef Michael Symon to steal Bobby Flay's spotlight; they bring in no-nonsense chefs Attila Bollok from Los Angeles and Matthew Spinner from Cleveland to give Bobby an early curtain call.

The star ingredient gives everyone goosebumps, including.

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..

Food sensations Michael Voltaggio and Laura Vitale join forces to teach Bobby Flay a thing or two; they bring along University of Houston chef Alex Brugger and Miami-born Tatiana Rosana to school Bobby on a lesson in defeat.

The script is flipped and judgment is passed whenGuests: Marcus Samuelson, Sunny Anderson..

Natalie Morales, host of.

Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

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

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

Captains Bobby Flay, Maneet Chauhan and Antonia Lofaso lead the way as the teams must work together in a build-a-better-burger relay race to win a time advantage for a BBQ auction.

Team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso go head-to-head in a spicy advantage challenge; the Brawlers cook global dishes over live-fire cooking apparatus from around the world.

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

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

Captains Bobby Flay, Maneet Chauhan and Antonia Lofaso lead the way as the teams must work together in a build-a-better-burger relay race to win a time advantage for a BBQ auction.

Team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso go head-to-head in a spicy advantage challenge; the Brawlers cook global dishes over live-fire cooking apparatus from around the world.

Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

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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The teams go to Galveston, Tex., where baseball star Justin Turner awards one of the biggest cash prizes in race history in a Ballpark Bites challenge; squad loyalties are pushed to their limits as they struggle to outsell one another.Guests: Justin Turner..

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

Tyler Florence brings the teams into Biloxi, Miss., where they hope to rack up some big sales; however, none of them are prepared for the backlash when they get accused of price gouging.

In Seattle, Guy visits a joint smoking up ribs and dishing out brisket chili; in Wilmington, N.C., he visits a breakfast spot getting dirty with their biscuits; in Oakland, Calif., Guy visits a spot serving up fried chicken, oxtails and collards.

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.

In Baltimore, an authentic Irish pub serves up seafood gumbo and a traditional corned beef and cabbage; in Eugene, Ore., 80 different kinds of soups are served; in Cincinnati, Vietnamese food is served.

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

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'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'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.

A Bronx-bred pizza maker brings Neapolitan-style pies to northern California; in Queens, N.Y., a filmmaker turned chef makes spicy atomic fireballs; in New York's Lower East Side, seasonal sammies.

In Washington D.C., knockout dumplings and the bomb ramen; in Atlantic City, cheeseburger pie and chicken vodka; in Colorado Springs, Rocky Mountain roast beef and king-sized cinnamon rolls.

All types of tacos; polka and pierogies; fried chicken joint.

In Des Moines, Iowa, unique smoked wings and an apple dumpling dessert; in West Des Moines, an Ecuadorian spot serving chicken with rice and pork with hominy; in Eugene, Ore., fresh caught Dungeness crab and crawfish pie.

Slow-roasted lamb ribs with tzatziki; meatball slider; tomato bonbons.

Bend, Ore., where a funky spot stuffs their buns with unexpected flavors; a Puerto Rican oasis in Utah cooks real deal mofongo, and a Nashville joint serves coal-fired pizza.

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

In Los Angeles's Korea Town, duck in the fries and in the French dip; in Toronto, Canada, French toast, cornflake chicken club and a pie milkshake.

Two brothers-in-law carry on a decades-long seafood tradition; a mother-son duo running a breakfast, lunch and dinner joint in honor of their Pop; father-son meat masters firing up killer char-becue.

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

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

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.

In Wilmington, Del., there's a 1940s Italian family spot that's making beef braciole and meaty ravioli from scratch; a diner putting elevated spins on the French dip and meatloaf in San Diego; a Middle Eastern joint in El Paso, Texas.

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

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

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

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

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.

In Wilmington, Del., there's a 1940s Italian family spot that's making beef braciole and meaty ravioli from scratch; a diner putting elevated spins on the French dip and meatloaf in San Diego; a Middle Eastern joint in El Paso, Texas.

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

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

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

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

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

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

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

After being on the road performing for more than three years, Trisha Yearwood is ready to spend some time with her family; she throws a big family reunion to catch up with everyone and share some great food.

The famous Brunswick stew recipe; drop biscuits; sweet and saltines.

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

Molly Yeh's dad is in town to play a clarinet concert, and she's making an Asian-inspired lunch of succulent sugar-coated pork buns and crunchy drunken cucumber noodles to fill him up beforehand; homemade matcha mochi donuts.

For Father's Day, Molly Yeh is making saucy chicken alfredo lasagna, toasted ravioli salad with a creamy marinara ranch and chocolate-dipped strawberry krumkake cannoli!

Ree is busy working on a mom-made lunch for her father-daughter duo on the farm; her menu includes a classic cowboy quiche, Paige's favorite Italian salad, and some very green, cold and delicious honeydew melon gazpacho.

Ree and her son, Todd, are delivering dinner to her dad and stepmom, so Ree makes creamy chicken cacciatore soup, parmesan herb drop biscuits and Italian salad; for dessert, she makes her recipe of dark chocolate cheesecake.

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.

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

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

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

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

Host Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only convenience store ingredients and no ovens, fryers or stoves; Judge Scott Conant picks the chef who manages to create the most deliciously romantic meal.

Brian Malarkey challenges the chefs to create a campsite slider feast in 30 minutes with limited ingredients, a single-burner camp stove, and minimalist cooking tools; Judge Maneet Chauhan selects the tastiest stacked slider.

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 checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taqueria that aims to redefine Mexican street food.

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 drops by his favorite Triple D joints to dish up new recipes and hang with chef buddies; from opening new restaurants to expanding their culinary comfort zones, he finds out what they've been up to since his first visit.

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.

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.

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

In Logan, Utah, a joint serving Louisiana specialties like blackened chicken pasta and a marrow butter burger; in Portland, Oregon, a place putting a vegan spin on Israeli flavors; in Denver, a pizza eatery all about Detroit-style pies.

Guy Fieri's got Asian flavors, an American classic and some mashups in between; a Korean-Mexican joint in Anchorage, Alaska, rolls out kimchi burritos; a funky fusion spot in Albuquerque, N.M., heads off the charts with the bomb pork belly.

Guy Fieri digs into righteous regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.

A New England spin on corned beef and cabbage; a fresh take on stroganoff; Ethiopian specialties; an over-the-top hot dog spot.

In Bakersfield, Calif., Latin-fusion favorites like Basque lamb tacos and popcorn pork; in Northfield, N.J., grandma's pizza and homemade pappardelle pasta; in Phoenix, dumplings and coconut Asian pork.

Guy Fieri is digging into cheffed-up eats of all kinds; a.

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

Guy Fieri's got Asian flavors, an American classic and some mashups in between; a Korean-Mexican joint in Anchorage, Alaska, rolls out kimchi burritos; a funky fusion spot in Albuquerque, N.M., heads off the charts with the bomb pork belly.

Guy Fieri digs into righteous regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.

A New England spin on corned beef and cabbage; a fresh take on stroganoff; Ethiopian specialties; an over-the-top hot dog spot.

In Bakersfield, Calif., Latin-fusion favorites like Basque lamb tacos and popcorn pork; in Northfield, N.J., grandma's pizza and homemade pappardelle pasta; in Phoenix, dumplings and coconut Asian pork.

Guy Fieri is digging into cheffed-up eats of all kinds; a.

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

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

In Logan, Utah, a joint serving Louisiana specialties like blackened chicken pasta and a marrow butter burger; in Portland, Oregon, a place putting a vegan spin on Israeli flavors; in Denver, a pizza eatery all about Detroit-style pies.

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Molly Yeh is putting together a TV dinner-themed evening to celebrate Nick's birthday; she's making succulent bacon-wrapped meatloaves, mashed cheesy potatoes with pan gravy, spicy easy peasies and a stunning Battenberg cake for the birthday boy.

Molly Yeh celebrates her husband's birthday with an Italian-inspired meal and friendly little roast; meaty ziti with pesto dollops, giardiniera bruschetta, fried olive salad with creamy harissa dressing and classic red velvet birthday cake.

Molly creates a tasty tomato squash soup and labneh grilled cheese for lunch before husband Nick's trombone practice.

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

Ree Drummond is in her kitchen sharing a menu that every dad will love, starting with easy cheesy meatball subs with crispy jalapeno and onion petals on the side; to hit the sweet spot, there's dark chocolate puddings.

Ree Drummond has a housewarming dinner to bring for her dad and stepmom in their new home; she delivers homemade egg noodles in her comforting rustic chicken and noodles, cheddar and rosemary drop biscuits and sweet, decadent brownie truffles.

Ree makes her father's favorites including a filet topped with roasted asparagus spears, juicy shrimp and a drizzle of hollandaise sauce.

Chicken bacon ranch paninis; steak fingers with gravy alongside a mini chopped salad; crazy brownies.

Joanna prepares homemade pasta.

Joanna shares the secret to her chicken pot pie.

Molly Yeh's cousins are in town; she makes a Chinese dinner to celebrate; she prepares char siu meatball sliders and lucky long noodle pasta salad with chili crisp.

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.

A celebration of fathers everywhere with pop-pleasing dishes; Pulled Pork Eggs Benedict; Breakfast Sausage Egg and Cheeseburgers; Peanut Butter and Banana Milkshake; Rum Raisin Milkshake; Cheesesteak Tacos; Father's Day gift ideas.

Guy Fieri invites four chefs and dads from DDD to show off their skills; they shop for ingredients for a family favorite, but their kids call in with some strange requests.

Guy Fieri brings in four home-cook dads to take part in the DIY project of making family meals; they tell groan-worthy dad jokes to rack up ingredients for a family favorite meal and go bowling to strike out snacks.

For Father's Day, Guy Fieri brings three GGG winners back to compete against each other, and they're teaming up with their dads; the teams must make childhood favorites; a classic game of bowling determines ingredients for a favorite dish for dad.

Three dads and their kids pit their family recipes against each other; they must make their greatest grilled dinner using processed ingredients; dads and kids bowl to determine the ingredients they must use for their game day favorites.

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

Captains Bobby Flay, Maneet Chauhan and Antonia Lofaso lead the way as the teams must work together in a build-a-better-burger relay race to win a time advantage for a BBQ auction.

Team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso go head-to-head in a spicy advantage challenge; the Brawlers cook global dishes over live-fire cooking apparatus from around the world.

The judges have the day off while team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso rate a blind taste test in the advantage challenge; the Brawlers have a Texas-sized chili cook-off to impress a crowd of hungry locals.

Brian Malarkey tasks the chefs with creating a protein-forward masterpiece in 30 minutes; competitors play a game to choose their protein before discovering there's no salt in the pantry; Scott Conant judges which chef made the best meat-loving meal.

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

Father-and-son chefs Beto and Julian Rodarte battle it out to prove that the only thing stronger than family is their desire to beat Bobby Flay; Daphne Oz and model Jourdan Dunn will then decide who has the chops to take Bobby down.

The judges have the day off while team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso rate a blind taste test in the advantage challenge; the Brawlers have a Texas-sized chili cook-off to impress a crowd of hungry locals.

Brian Malarkey tasks the chefs with creating a protein-forward masterpiece in 30 minutes; competitors play a game to choose their protein before discovering there's no salt in the pantry; Scott Conant judges which chef made the best meat-loving meal.

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

Father-and-son chefs Beto and Julian Rodarte battle it out to prove that the only thing stronger than family is their desire to beat Bobby Flay; Daphne Oz and model Jourdan Dunn will then decide who has the chops to take Bobby down.

Team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso go head-to-head in a spicy advantage challenge; the Brawlers cook global dishes over live-fire cooking apparatus from around the world.

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Molly Yeh hosts brunch for Bernie's library play group; she promotes eating well with a ham frit-tot-ta, sausage breakfast pals on Hawaiian buns, and spinach cookies; she piles chocolate chunk peanut butter pancakes with whipped cream.

Molly Yeh makes fun and tasty Pan-Asian fast foods with a homespun edge; Molly starts her snack day with a savory char siu sandwich and BEC fried rice before getting sweet with fish-shaped chocolate taiyaki and refreshing strawberry milk tea.

Molly Yeh whips up homemade concession snacks for her movie date night on the farm; she makes ooey-gooey diner-style patty melts, salty ranch kale chips, deep-fried kim-cheese tots with yogurt sauce and oatmeal movie cookie ice cream sandwiches.

Molly Yeh's sister is visiting, so Molly's taking her snowshoeing, they snack on pistachio white chocolates and beef and rutabaga hand pies with jalapeno ketchup; they have some cheesy fun with a gruyere fondue dinner party.

Sunny Anderson has a spin on citrus glazed can-grilled chicken; Jeff Mauro cooks up grilled giardiniera salad; summer pasta with garden fresh zucchini; Alex Guarnaschelli makes her juicy turkey burgers with onion jam; zucchini-pineapple bread.

Katie Lee uses peaches to make grilled smoky tofu tacos with peach cucumber salsa; Sunny Anderson makes her easy mustard-pickled veggies; Jeff Mauro makes smoked corn and poblano chicken skillet; Alex Guarnaschelli makes fried zucchini.

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.

Chef Alex Guarnaschelli and three skilled chefs from California, Massachusetts and Colorado take on bacon; the chefs test their abilities and bacon know-how to knock out chef Alex.

Eric Adjepong welcomes three James Beard-winning chefs from Illinois, Georgia and California to the arena; these chefs are ready to show Alex Guarnaschelli and judges Stephanie Izard and Kwame Onwauchi just how they won their culinary award.

Eric Adjepong invites three chefs from Hawaii to take on Alex Guarnaschelli in a competition celebrating the uniqueness of Hawaiian food; they'll have to impress judges Roy Yamaguchi and Sheldon Simeon to beat Chef Alex and claim their prize.

Chopped host Ted Allen and The View's Sara Haines sour Bobby Flay's night while chefs Grace Goudie and Andy Xu try to make lemonade out of their star ingredient.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Alex Guarnaschelli reunites with her.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

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.

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.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

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.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin Boots Johnson in a mighty battle to defeat Bobby Flay.

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.

Duff Goldman and his expert Charm City Cakes team competes against six teams of the country's best cake artists over the course of four days (all at once) to see who can make the most impressive themed cakes.

Food truck-themed round one; in round two, it's game on with Cornish game hen with positively yummy results; round three finds the chefs revisiting a dessert basket from a grilling special.

Four superbly skilled sushi chefs compete to create appetizers with precision and potato chips; the chefs in the entrée round get creative with a prized fish and some special candy, while daring choices in the dessert round impress the judges.

Duff Goldman and his expert Charm City Cakes team competes against six teams of the country's best cake artists over the course of four days (all at once) to see who can make the most impressive themed cakes.

Food truck-themed round one; in round two, it's game on with Cornish game hen with positively yummy results; round three finds the chefs revisiting a dessert basket from a grilling special.

Four superbly skilled sushi chefs compete to create appetizers with precision and potato chips; the chefs in the entrée round get creative with a prized fish and some special candy, while daring choices in the dessert round impress the judges.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin Boots Johnson in a mighty battle to defeat Bobby Flay.

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.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine; judges Marcus Samuelsson and Leah Cohen keep the Big Apple in mind as the chefs use their skills to vie for the top spot.

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Inspired by the bounty produced in nearby Sonoma and Napa counties, Guy Fieri asks his chef friends to make a meal with local wine as the star; Alex Guarnaschelli uses both red and white in her pecan-and breadcrumb-stuffed mushrooms.

Guy Fieri's mood lifts as his friends make an almost-eggless brunch; Aarti Sequeira makes halloumi cheese bites with beetroot chutney; Michael Voltaggio mixes grapefruit daiquiris; Justin Warner bakes cherry almond granola.

Michael Symon explores the world of bold and spicy flavors; Michael heats up the menu with spicy smoked chicken thighs with pineapple glaze, iconic Cleveland Barberton hot sauce and a kicked-up spicy molten chocolate cake.

Michael Symon hosts a whimsical culinary escapade as he shares a smorgasbord of flavors, emotions and memories; from the sizzle of Father's Day brisket to the tangy zest of lemon-themed delights, Michael leads a flavor-filled journey through summer.

A 15-pound bloody mary, a palatial pizza made of chicken Parmesan and more.

An extra-crispy menu piled high with pork rind brisket nachos, spicy Korean double-fried chicken, authentic British fish and chips, inventive egg rolls, country-fried Wagyu burgers, fried soft-shell crab and some creative cookies.

Brian Malarkey tasks the chefs with creating a protein-forward masterpiece in 30 minutes; competitors play a game to choose their protein before discovering there's no salt in the pantry; Scott Conant judges which chef made the best meat-loving meal.

Four superbly skilled sushi chefs compete to create appetizers with precision and potato chips; the chefs in the entrée round get creative with a prized fish and some special candy, while daring choices in the dessert round impress the judges.

Four chefs have the green light to go wild for avocados; the chefs struggle to figuring out how to work with a secret meat in the entrée basket and must kick their creativity into high gear to make avocado work well in their superfood desserts.

The chefs showcase what they know about making amazing Venetian dishes; a strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entree round is a tremendous task.

Four chefs focus on the fresh and humble food of Tuscany; for the appetizer, they must make good choices while dealing with a super-lean meat, and they face issues of confidence and competence to make it to the finale.

Four chefs get to the heart of Italian cuisine with ingredients from the robust Emilia-Romagna region; a surprise challenges the chefs in the appetizer round, while the entrée round ends with very different takes on a veal and mushroom dish.

Italy's olive oil capital inspires four chefs as they create coastal cuisine from Puglia; in the appetizer round, a chef's mistake causes a big stink in the kitchen, and a cactus creates a prickly situation in the dessert round.

Four winning chefs return for the Battle Italiano finale, where they'll represent their regions; emotions run high in a dramatic entrée round, and unfamiliar ingredients in the dessert basket keep the finalists on their toes.

Four brave chefs take on a cheese that won't melt and a clock that won't stop in the appetizer round; the chefs step it up in the entrée round with camel tenderloin before tackling a layered sweet and a tart berry in the dessert round.

Brian Malarkey challenges the chefs to craft a sweet and savory entrée in 30 minutes, but the pantry holds only savory ingredients; a conveyor belt delivers sweet ingredients; Judge Aarti Sequeira decides who makes the most balanced dish.

Duff Goldman and her team face off against baker Elizabeth Rowe and her colleagues Avalon Yarnes and Corinna Maguire in the first-ever cake battle inspired by the world of comic book icon Superman.

In round one, lobster tail and a favorite breakfast pastry; in round two, fresh pasta dough; in round three, a newlyweds-themed dessert basket featuring cheese and cake.

Brian Malarkey challenges the chefs to craft a sweet and savory entrée in 30 minutes, but the pantry holds only savory ingredients; a conveyor belt delivers sweet ingredients; Judge Aarti Sequeira decides who makes the most balanced dish.

Duff Goldman and her team face off against baker Elizabeth Rowe and her colleagues Avalon Yarnes and Corinna Maguire in the first-ever cake battle inspired by the world of comic book icon Superman.

In round one, lobster tail and a favorite breakfast pastry; in round two, fresh pasta dough; in round three, a newlyweds-themed dessert basket featuring cheese and cake.

Four brave chefs take on a cheese that won't melt and a clock that won't stop in the appetizer round; the chefs step it up in the entrée round with camel tenderloin before tackling a layered sweet and a tart berry in the dessert round.

Sunny Anderson tasks the final three with putting on an Easter party; the bakers create a showstopping display of chocolate, cake, and a cocktail-inspired dessert in hopes of taking home the Golden Easter Egg.

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Joanna prepares a Southern-inspired shrimp boil spread.

Joanna prepares homemade pasta.

Ree rises and shines with four delicious breakfast bakes; she starts with maple pancake cake, puts a savory spin on breakfast monkey bread, fills the oven with a puff pastry quiche and ends with a sausage and pepper grits bake.

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

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

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

Ree Drummond shares ideas for a perfect brunch buffet; she packs breakfast enchiladas with chorizo and eggs, drizzles crispy potato halves in cilantro garlic sauce, makes over-the-top cinnamon crumb bagels and adds some fizz with a mimosa bar.

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

Mexican chorizo meatloaf; andouille sausage and rice pot; chicken souvlaki; flavor bomb ice cubes.

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

Guy Fieri yearns to know which culinary form is better, tried-and-true classical techniques or molecular gastronomy; he invites two old-school and two new-school chefs to test their skills against each other.

Guy invites three sweet and savory duos to cook and bake for a shot at $20,000; first, Guy splits the store in half and has the teams divide and shop their respective side of the store.

Guy Fieri challenges four all-star chefs to create meatless dishes in a full-on veggie showdown that is worth up to $20,000.

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

Fire station cooks commandeer Flavortown Market, and they'll have to stand the heat when Guy Fieri hits them with his alarming games; they smoke the competition with spicy firehouse favorites and captain-worthy meals for a chance to win $20,000.

Guy Fieri invites four champion DDD chefs to prove who's the best; after a pair of one-on-one sudden death matches to make elevated comfort food, the final two chefs face the Food Pyramid's random restrictions to make the best high-end dinner.

Guy Fieri invites three.

Guy Fieri welcomes three chefs who won in the past to take on each other in a non-stop noodle event; the winner gets a shot at turning their prize money into $20,000 if they can beat a GGG judge in a noodle cook-off.

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

Guy Fieri invites four 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 welcomes three chefs who won in the past to take on each other in a non-stop noodle event; the winner gets a shot at turning their prize money into $20,000 if they can beat a GGG judge in a noodle cook-off.

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

Guy Fieri invites four 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 invites three.

Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.

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