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

In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

Guy's getting funky with jerk chicken, duck confit banh mi, and more.

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.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Guy Fieri's grabbing an international playlist of flavor; in Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties; in Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri enjoys a fun, filling fiesta, kicking off in Grand Junction, Colo., where a pub serves a real deal Reuben; a spot in Salt Lake City elevates tacos; an outrageous joint in Nashville, Tenn., cooks up Middle Eastern specialties.

Guy's getting funky with jerk chicken, duck confit banh mi, and more.

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.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Guy Fieri's grabbing an international playlist of flavor; in Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties; in Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri enjoys a fun, filling fiesta, kicking off in Grand Junction, Colo., where a pub serves a real deal Reuben; a spot in Salt Lake City elevates tacos; an outrageous joint in Nashville, Tenn., cooks up Middle Eastern specialties.

In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

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

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.

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Join your hosts Kevin Cash & Cory Cady as we discuss the 250th Anniversary of America with the official "America 250" logo on a Silver American Eagle label; we are locking in orders for this iconic release, but coins are limited! Don't miss out!

Molly Yeh makes some of her favorite munchies for an outdoor movie night on the farm.

Molly has a tiki party with her favorite Hawaiian-inspired foods, like hurricane popcorn balls, sweet and salty pork musubi, a tasty macaroni salad and creamy macadamia nut pops for dessert.

Molly is hosting a Mexican themed brunch for the Spicy Señoritas of the Grand Forks Brunch Club; churro pancakes with sweet milk glaze; chorizo, egg and cheese enchiladas; charred tomatillo salad; spicy palomas.

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

Ree Drummond is focusing on quick and easy one-pan meals, starting with fresh and crunchy Turkey Taco Lettuce Wraps with Pico de Gallo; then she makes Shrimp and Bell Pepper Stir Fry and Four Seasons Skillet Pizza and Pizza Sauce using a shortcut.

Ree packs a kitchen-equipment care package for her daughter; there's a Quarter Sheet Pan Supper that's fast to make after a day in the office; Wonton Taco Cups made in a mini-cupcake tin; a nonstick skillet to cook a Cheddar and Apple Grilled Cheese.

Ree Drummond makes an extra special, Italian-inspired dinner for two with date night chicken pasta accompanied by a colorful everything antipasto salad and four-cheese flatbreads; for dessert, there are divine individual mini tiramisus.

Ree Drummond is making Italian-inspired favorites, starting with Creamy Shrimp Pasta; Ree makes her version of Crispy Fried Eggplant, a Pea and Burrata Salad and an Olive Oil Caramel Sundae for a taste of the dolce vita.

The Kitchen serves up easy, breezy recipes to cool things down in the dog days of summer, like a ginger garlic steak and noodle salad, red and white gazpacho, chia seed oat milk puddings, and more.

Making the best versions of dishes; Katie Lee Biegel's Shrimp Scampi and Alex Guarnaschelli's Chicken Parmesan with Vodka Sauce; Zac Young from Halloween Baking Championship stops by to make The Ultimate Carrot Cake.

Chef Jet Tila reinvents tradition with a one-hour Peking-Style Duck served in homemade bao sliders and a cozy Thai Congee inspired by his dad. With scallion pancakes on the side, these family-rooted dishes get Jet's signature modern twist.

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

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

Fieri fires up a full-throttle meat lovers showdown as the returning champ battles Quentin Garcia and Dominique Leach in making bold, protein-packed plates. Maneet Chauhan and Michael Voltaggio judge who has enough sizzle to take home up to $20,000.

Guy Fieri hosts an Egg Day competition as a returning champ faces Leo Davila and Demetrio Zavala; judges Jonathon Sawyer and Nancy Silverton crown the eggs-treme winner.

A deep-dish pie and twisted-up breadsticks at a Chicago-style spot in Tucson, Ariz.; duck wings and bite-size beef Wellington at a pub in Wilmington, N.C.; in Miami, NFL coach Jon Gruden rides shotgun with Guy to a place with out-of-the-box Cuban.

In San Antonio, an East Coast-Texas deli mash-up piles up smoked meat sensations; a funky joint making big-time empanadas; in Sebastopol, Calif., a farm-to-table spot puts their spin on stroganoff and decadent bacon-gelato-toffee waffles.

Cultural cuisine with a twist: a café that's been serving scratch-made Scandinavian specialties in Salt Lake City since the 1950s; a pizza joint putting an Indian spin on the classic Italian pie; a funky Chinese-American mashup in New Orleans.

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

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

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

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

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

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.

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 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 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 on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.

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

Guy Fieri's 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's cheffin' it up, coast to coast! A modern spot in San Jose, CA, is serving next-level noodles, a Cuban café in West Palm Beach, FL, is plating out-of-bounds oxtail, and a GGG champ in Sacramento, CA, is putting out prime-time pies.

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 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 on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.

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

Guy Fieri's 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's cheffin' it up, coast to coast! A modern spot in San Jose, CA, is serving next-level noodles, a Cuban café in West Palm Beach, FL, is plating out-of-bounds oxtail, and a GGG champ in Sacramento, CA, is putting out prime-time pies.

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.

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.

Crepe Erase Ultra visibly transforms your skin with 9 super hydrators! Tune in to see how Jane Seymour and Kate Walsh keep their skin so smooth. Treat and repair the look of crepey skin. Shop at CrepeErase.com.

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Gold has been the best long-term asset class for thousands of years; find out how you can protect your financial future by diversifying your nest-egg with physical gold today.

Jet Tila cooks up two noodle soups that are close to his heart; he serves a quick beef pho and takes shortcuts to make a flavorful broth; he poaches thinly sliced pork belly and marinated eggs for a bowl of Japanese spicy miso ramen.

Jet Tila mixes up two classic stir fries with shrimp; he makes a flavor-packed kung pao shrimp and a salt and pepper shrimp with veggie-loaded fried rice.

The competitors work with wild game in every basket; a crispy Korean snack food is a creepy-crawly shocker; the judges chomp down on alligator entrées.

Kardea Brown treats her mom and aunt to a spa day followed by a decadent dinner at home; she makes crawfish bisque, escarole salad with warm bacon dressing, creamy lobster and corn pappardelle, chocolate martinis; dark chocolate coconut cream tart.

Kardea Brown invites her friends over for a movie night under the stars with a delicious movie theater-inspired menu: low country muffuletta, shrimp burgers with avocado tartar sauce, fried pickles with chipotle ranch and candy bar popcorn balls.

Kardea Brown prepares a meal for her bestie that incorporates the flavors of Charleston, including pimiento cheese straws, boiled peanut salad, low country seafood perloo, and hummingbird bars with candied pecans.

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

It's the tale of three prairie breakfasts as Ree Drummond welcomes the morning at the ranch; savory breakfast kabobs; sweet breakfast kabobs; shortcut doughnut holes; honey yogurt dipping sauce; pancake pockets; egg-in-a-hole sandwich.

Ree uses a multicooker to turn seriously delicious short ribs with collards into fast food, and punches up the flavor in her spicy Brussels Caesar salad; zucchini carbonara; Ree sneaks beets into hidden secret brownies.

Ree Drummond celebrates the opening of her new sweet shop with a lineup of treats and sundaes; she makes an old-fashioned Jeweled Divinity and shares the secrets to two of the over-the-top sundaes.

Ree Drummond is all about speedy seafood, and she starts by whipping up snappy Coconut Shrimp and Mango Dipping Sauce; shrimp, lobster and calamari star in Mixed Seafood Pasta, and Greek Grilled Salmon with Veggies includes a handy shortcut.

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.

The Titans get the shock of their lives when Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen; friendship doesn't stop Bobby from making this a fair fight as Michael faces off with his Achilles' heel ingredient.

Chef Kaleena Bliss is on a competition winning streak; chef Kaleena is beaten Bobby Flay, and now he's invited her to try her luck at the Titans, while Bobby's protégé, Chef Hillary Sterling, dishes out tough critiques.

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.

Bengali American chef Avishar Barua has already won Beat Bobby Flay, and he's ready to test his might against Bobby Flay's Titans for a chance at $25,000; New York City chef Leah Cohen decides who will triumph.

Chef Burrell and David Burtka look for two powerful chefs who can defeat Bobby Flay and Australian chef Rachael Polhill and Chef Ian Redshaw are here to ensure victory is served.

Formidable duo Michael Symon and Giada De Laurentiis reunite to continue their winning streak against Bobby Flay, bringing in Italian master chefs Jessica Gamble and Fabrizio Schenardi to challenge Bobby with a dish he's never won before.Guests: Michael Symon, Giada De Laurentiis, Jessica Gamble, Fabrizio Schenardi..

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

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..

Bobby Flay is served a signature dish that is out of his comfort zone as "Chopped" host Ted Allen and Chef Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

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.

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.

Carson Kressley and Maneet Chauhan bring the razzle-dazzle as chefs Rajesh Pathak and Hideki Harada take on Bobby Flay with a challenging signature dish.

Host Terry Crews randomly selects over 50 of the 100 home cooks to compete in five challenges, such as best noodle dish, rotisserie chicken battle, and a blind taste test.

The nine remaining chefs must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish built around a showstopping basket, and the losing team is sent to a brutal Gauntlet.

Host Terry Crews randomly selects over 50 of the 100 home cooks to compete in five challenges, such as best noodle dish, rotisserie chicken battle, and a blind taste test.

The nine remaining chefs must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish built around a showstopping basket, and the losing team is sent to a brutal Gauntlet.

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.

Carson Kressley and Maneet Chauhan bring the razzle-dazzle as chefs Rajesh Pathak and Hideki Harada take on Bobby Flay with a challenging signature dish.

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See how a simple meal becomes a source of comfort and care. Watch the Mercy Chefs story unfold.

Chefs Jeff Mauro and Tiffany Derry are ready to mold a new batch of celebrity recruits into kitchen MVPs; first, the celebs whip up red-carpet-worthy dishes to show off their culinary chops; then, the chefs teach their teams spicy piri piri chicken.

Chicken taco salad; roasted red pepper pasta; six varieties of French bread pizzas.

Ree Drummond whips up four speedy 16-minute meals: buffalo chicken burgers, Tex-Mex pulled chicken, a snappy 16 minestrone soup, and balsamic chicken.

It's chicken all ways as Ree Drummond whips up four quick and easy chicken dinners; for company, she makes mustard herb chicken cutlets and garlic spinach and a classic sandwich in her chicken nugget bacon ranch club.

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.

"The Kitchen" hosts cook up recipes for eating outdoors; Jeff Mauro makes a giant pork Milanese sub, and Alex Guarnaschelli whips up Hoisin sauce noodles with chicken; Geoffrey Zakarian takes his cucumber vodka cooler on the go.

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

Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.

Mayor Guy Fieri is calling it Crunch Day in Flavortown; the returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges Troy Johnson and Viet Pham with mind-blowingly crunchy bites worthy of scoring up to $20,000.

The competition's first $20,000 prize winner is back to take on Michelle Wallace and Adam Greenberg in Guy Fieri's over-the-top challenge; judges Jet Tila and Jonathon Sawyer are on hand to taste the most bodacious dishes in Flavortown history.

Guy Fieri is challenging America's best chefs to compete in his ever-changing lineup of outside-the-box Flavortown restaurants, from food carts to fine dining; with $20,000 on the line, these chefs will need to be prepared for anything.

Chef Alex Guarnaschelli and actor Lou Diamond Phillips bring in heavy hitters to take Bobby Flay down; recruited from Bobby's own ranks, chefs Adrienne Cheatham and Michele Ragussis are both ready for a win of their own.

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

Ultra-competitive pals Amanda Freitag and Sunny Anderson team up to tackle Bobby Flay; Tampa chef Michael Buttacavoli and New Jersey's chef Scott McDonald face off on the gridiron.

Entrepreneur Mark Cuban teams up with Sunny Anderson; they bring in vegan chefs Tamearra Dyson and Adyre Mason to seal the deal.

Damaris Phillips and actor JB Smoove are ready to get in Bobby Flay's face; they get help from chefs Christian Gill and Cecelia Valencia, who want to sandwich Bobby out of the kitchen.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

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.

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

The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.

Captains Bobby Flay, Maneet Chauhan and Brooke Williamson lead their teams as they build a multi-component BBQ feast using only vertical fire, suspended proteins, open flames and zero safety nets.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

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

Captains Bobby Flay, Maneet Chauhan and Brooke Williamson lead their teams as they build a multi-component BBQ feast using only vertical fire, suspended proteins, open flames and zero safety nets.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

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

The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.

Things get personal when two people who know Bobby Flay better than anyone try to beat their boss.

Ego Nwodim tag-teams with Bobby Flay's pal, chef Michael Symon; chefs Brandon Baltzley and Bill Crites must think on the fly if they want to walk out with a win.

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.

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

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.

The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.

Captains Bobby Flay, Maneet Chauhan and Brooke Williamson lead their teams as they build a multi-component BBQ feast using only vertical fire, suspended proteins, open flames and zero safety nets.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

Ramsay helps a Denver pizzeria owner who believes he makes the best pizza in town despite taste test results proving otherwise.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Gordon helps Chris establish fundamental systems and boundaries at Simmer Down Cafe.

In round one, the chefs figure out if anyone has a clue what to do with emu. The competitors find a savory cake in the entrée basket. A really weird soda and an ice cream machine battle make for an enthralling dessert round.

The chefs tempt fate when they are given the risky option to switch out their ingredients, and everyone is shocked when one competitor decides to keep a strange one; a turn of events leaves a chef with an ingredient nobody sees coming.

Four more culinary gamblers have high hopes as they arrive for a preliminary battle of the tournament; the chefs unanimously agree to give one appetizer ingredient the boot and debate using an odd cotton candy creation in the entrée.

Four new, bold chefs compete in a preliminary battle, and a super sweet ingredient in the first basket proves to be problematic; the entrée basket reveals a cured piece of seafood that doesn't seem like a piece of cake.

With a spot in the tournament's finale at stake, four chefs open their first basket to find an ingredient called goat water; a squirmy sea creature in the second basket doesn't seem like a keeper, but a risky switch could land something worse.

The champs open up the finale appetizer basket and come eye-to-eye with a shocking ingredient; champagne in the dessert basket foreshadows the celebration that lies ahead for one of the competitors.

The nine remaining chefs must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish built around a showstopping basket, and the losing team is sent to a brutal Gauntlet.

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view.

America's 50th state knows how to cook up a good time and the fryer is a hot commodity in the appetizer round, creating dilemmas for the chefs who didn't get there first; fish and seaweed in the entrée basket keep the island vibes going strong.

Ted is in charge of the baskets; in the first round, he challenges the chefs with a wildly unusual product in a tube and his favorite snack of all time; the final basket includes an exotic extract and an Italian dessert that Ted can never pass up.

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view.

America's 50th state knows how to cook up a good time and the fryer is a hot commodity in the appetizer round, creating dilemmas for the chefs who didn't get there first; fish and seaweed in the entrée basket keep the island vibes going strong.

Ted is in charge of the baskets; in the first round, he challenges the chefs with a wildly unusual product in a tube and his favorite snack of all time; the final basket includes an exotic extract and an Italian dessert that Ted can never pass up.

The nine remaining chefs must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish built around a showstopping basket, and the losing team is sent to a brutal Gauntlet.

Laila Ali welcomes four feuding chefs to settle their grudges; Adam Sobel seeks to humiliate Matt Jennings for accidentally ruining Adam's dish at an event.

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

See how a simple meal becomes a source of comfort and care. Watch the Mercy Chefs story unfold.

Sharing some tips, tricks and no-fail recipes for Thanksgiving, including pimento cheese pepper poppers, coffee chili-rubbed turkey tenderloin with red eye BBQ sauce and pommes aligot.

The Kitchen stirs up weeknight favorite recipes, like Geoffrey Zakarian's Mediterranean steak and potatoes; Jeff Mauro steps up classic red sauce with a one-pot super easy fusilli; Gaby Dalkin takes over taco night with a taco skillet bake.

The Kitchen hosts share recipes to take greenmarket ingredients from the farm stand to the table; they make Spicy Chicken Eggplant Boats, Roasted Carrots with Carrot Top Pesto and Spinach and Swiss Chard Stew with Coconut Curry Greens and Lentils.

After midnight, Eric Adjepong invites top chefs to bring $5,000 of their own money, and play his culinary card game. Eric deals out the dish, time allotted and mandatory ingredients, but it's each chef's secret wildcard that makes or breaks the game.

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

Host Eric Adjepong challenges Asian American legends Jet Tila, Dale Talde, and Nini Nguyen in a raucous, irreverent, late-night culinary street fight where the winner could go home with $15,000 and bragging rights over their peers.

Eric Adjepong hosts a night of winner-takes-all culinary poker as Maneet Chauhan returns to defend her winning title against Mei Lin and Aaron Sanchez; the knives are sharpened, the heat is on, and only one legendary chef will walk away with $30,000.

Guy Fieri invites four superfans to Flavortown Market for a night of twisted games and shenanigans; for the first round, Guy serves up a whole grocery list of games for the chefs to play while they cook up their signature dishes.

Guy Fieri invites three spice experts to prove how heated things can get, but all the chile peppers are out of stock; the round one winner receives an automatic $10,000 before taking on an all-star judge in the ultimate spicy showdown.

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 welcomes back former GGG winners who use their meatless dishes to show the meat eaters how it's done; they make a dish without any carts before shopping each aisle to make a 10-item winner's dinner.

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

Four spice-obsessed chefs are bringing the heat in a spicy competition; the chefs make a hometown spicy dish; Guy Fieri challenges the competitors to create an upscale spicy dinner.

Four sports-loving chefs gear up for some tailgating, Flavortown-style.

Three food-loving winners who have already proven they can cook like pros are back for the title of Host with the Most; Guy Fieri challenges them to show that they can make championship game day bites without taking a bite out of their wallets.

Guy Fieri pits four talented chefs against each other in three elimination challenges that put their culinary skills to the test as they compete for a cash prize.

Host Terry Crews randomly selects over 50 of the 100 home cooks to compete in five challenges, such as best noodle dish, rotisserie chicken battle, and a blind taste test.

Guy Fieri pits four talented chefs against each other in three elimination challenges that put their culinary skills to the test as they compete for a cash prize.

Host Terry Crews randomly selects over 50 of the 100 home cooks to compete in five challenges, such as best noodle dish, rotisserie chicken battle, and a blind taste test.

Three food-loving winners who have already proven they can cook like pros are back for the title of Host with the Most; Guy Fieri challenges them to show that they can make championship game day bites without taking a bite out of their wallets.

In honor of legendary chef and prankster Carl "The Cuban" Ruiz, Guy Fieri invites Carl's all-star friends to Flavortown Market for a night of epic food and twisted pranks; the chefs prepare a spicy appetizer and an even spicier entrée.

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The beloved BBQ games are back and better than ever; this year, captains Bobby Flay, Anne Burrell and Sunny Anderson lead their teams in a classic relay for the coveted PIG-asus trophy before a "Gold Rush"-inspired treasure hunt.

Bobby Flay, Anne Burrell and Sunny Anderson deliver dishes that are well known to San Francisco.

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view.

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

Native American chefs who revere indigenous culinary traditions compete in a first-of-its-kind battle; every basket is packed with ingredients known and loved in native communities, like sumac and whitefish for the first round.

Host Terry Crews randomly selects over 50 of the 100 home cooks to compete in five challenges, such as best noodle dish, rotisserie chicken battle, and a blind taste test.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Chef Shirley Chung has a bone to pick with Bobby Flay's Titans, especially her former roommate, Brooke Williamson; while Shirley's intimate knowledge could lead to their downfall, Iron Chef Geoffrey Zakarian's judging keeps everyone on their toes.

Chef Michelle Wallace feels like the underdog against Bobby Flay's Titans, but she's here to prove her down-home Southern flavors can compete with anyone to win $25,000; Katie Lee Biegel, star of "The Kitchen," determines the winner.

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.

News anchor Don Lemon and Chef Alex Guarnaschelli have news: Bobby is going down.

Chef Richard Blais recruits TV personality Laura Vitale to try to knock Bobby Flay down a peg or two; they enlist the help of global food enthusiasts chef Reza Setayesh and chef Andy Gaynor to make Bobby's world spin.Guests: Richard Blais, Laura Vitale, Reza Setayesh, Andy Gaynor..

Ana Gasteyer and chef Josh Capon try to take Bobby down; chefs Sarah Cloyd and Danny Brown are looking to humor themselves with a win.

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

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

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.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

Bobby Flay faces Voltaggio, Williamson, Urbina and Vigneron in cooking challenge.

Carla Hall and Sean Evans team up with chefs Chris Binotto and Darian Hernandez to challenge Bobby Flay to a food battle.

Nadia Caterina Munno, aka The Pasta Queen, holds court with Christian Petroni and their loyal subjects, chefs Kelsey Murphy and Michael Reed, to dub Bobby Flay a loser.

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

Chef Ramsay visits the Burger Kitchen in Los Angeles in hope of revamping the menu and reviving the establishment.

Tempers flair as Ramsay tries to transform Los Angeles's Burger Kitchen into a profitable eatery.

Nadia Caterina Munno, aka The Pasta Queen, holds court with Christian Petroni and their loyal subjects, chefs Kelsey Murphy and Michael Reed, to dub Bobby Flay a loser.

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

Chef Ramsay visits the Burger Kitchen in Los Angeles in hope of revamping the menu and reviving the establishment.

Tempers flair as Ramsay tries to transform Los Angeles's Burger Kitchen into a profitable eatery.

Bobby Flay faces Voltaggio, Williamson, Urbina and Vigneron in cooking challenge.

Carla Hall and Sean Evans team up with chefs Chris Binotto and Darian Hernandez to challenge Bobby Flay to a food battle.

Actress Nicole Ari Parker teams up with Sunny Anderson to take down Bobby Flay; husband-and-wife chefs Julio Lazzarini and Jennifer Behm-Lazzarini have to battle one another for a shot at Bobby.

Chefs Claire Robinson and Scott Conant bring in meat masters Max Hosey and Ash Fulk to take down Bobby Flay; the competition heats up when Scott reveals his obsession with the winning contender's signature dish.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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Guy Fieri continues the first-round battles with four matchups; Nini Nguyen competes against Joe Sasto, and the second culinary icon is revealed to face qualifier winner Katsuji Tanabe.

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.

Chef Antonia Lofaso gives four of Guy Fieri's superfans the chance to cook their favorite chef's recipes on his home turf, but Guy and Antonia don't go easy on the fans, serving up twisted games like a burger recipe with blanked-out instructions.

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

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

Guy Fieri 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.

A family pizza-making tradition; griot, snapper and octopus; a spin on street food from around the world.

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

Guy is joined by Justin Warner at an authentic Vietnamese spot in Orlando; Guy visits a not-your-typical burger joint in Palm Springs, Calif.; in Temecula, Calif., Guy visits a smokin' barbecue stop where they're even putting their 'cue into lasagna.

Mick Fleetwood's joint serves the rocker's mom's favorite chicken; a Hawaiian-Thai food truck stuffs their wings and fries their ribs; in Palm Springs, a hot dog spot goes meatless with their chili dog; a twist on chicken and waffles.

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

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

In Chicago, a saucy spot mashes up Latin and Asian with a unique paella and posole; a comfort food joint in Seattle fires things up with Nashville hot chicken; a place in Kona, Hawaii, mixes island and mainland with guava ribs and tropical pizza.

On this trip, Guy Fieri grabs a fistful of righteous hand-held toppings starting with a kolach café in Salt Lake City cooking up their Czech specialties with some sweetness and comfort.

Hearty helpings of comfort include a soul food spot dishing out Southern seafood and killer fried chicken in Atlanta.

Grub infused with international flavors; a spot in Wilmington, Del., puts Thai into sausage and Cuban into sandwiches; in Kauai, there's a Tiki joint cooking up Hawaiian flair; a Lebanese place in San Diego is serving authentic specialties.

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'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.

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 digs into both meat and sweet, starting in Sioux Falls, S.D., where a market-butcher eatery is serving a culinary extravaganza; in Fargo, N.D., a bakery café makes sticky pecan rolls and a savory French pastry dish.

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

Guy 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 fresh take on shrimp and grits in Tallahassee, FL.; the bomb-braised chashu pork buns in Chicago.

Fieri's kicking it Cajun, Asian, and more, starting at a Los Gatos, CA, eatery with their gangster gumbo. Then, a sushi spot in Riviera Beach, FL, is plating the-bomb basil shrimp, and a joint in Sacramento, CA, is firing up big-deal brisket ramen.

Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

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

Guy Fieri dives into a meaty smorgasbord, starting with a funky Nashville joint that serves a skyscraper burger; in New Smyrna Beach, Fla., a chef cooks up real deal gnocchi, and an out-of-this-world spot goes huge with a monster pork chop.

Fieri's kicking it Cajun, Asian, and more, starting at a Los Gatos, CA, eatery with their gangster gumbo. Then, a sushi spot in Riviera Beach, FL, is plating the-bomb basil shrimp, and a joint in Sacramento, CA, is firing up big-deal brisket ramen.

Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

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

Guy Fieri dives into a meaty smorgasbord, starting with a funky Nashville joint that serves a skyscraper burger; in New Smyrna Beach, Fla., a chef cooks up real deal gnocchi, and an out-of-this-world spot goes huge with a monster pork chop.

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

Guy 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 fresh take on shrimp and grits in Tallahassee, FL.; the bomb-braised chashu pork buns in Chicago.

Noah Cappe takes off to the Albuquerque International Balloon Fiesta, where the flavors are just as sky-high as the balloons.

Noah Cappe tackles doughy delights at the state fair of Texas in Dallas, starting with the Dallas Hot, then the latest take on the classic carnival corn dog.

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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.

Nick's building their own bowling lane, and they're inviting friends over to play and enjoy Molly's super sloppy joes, crave-worthy sweet potato waffle fry nachos and crunchy snap pea popcorn salad.

Molly Yeh organizes a puppet circus on the farm, and she makes lots of tasty food for the occasion; roasted butternut squash shells & cheese, flaky oyster cracker crusted fish sticks, and mint clown cones for dessert.

Molly Yeh hosts a Middle Eastern-inspired brunch; she makes falafel waffles with creamy lemon yogurt slaw, a scallion-marinated labneh balls board and chocolate rose buns; Molly crafts a sweet and bubbly peachy basil marzipan soda.

Croissant French toast with maple whipped cream and blackberry syrup; grilled chicken and strawberry salad wrap; Pawhuska cheesesteaks and apple peanut butter delight.

Ree prepares breakfast burritos packed with an all-in-one spicy meat-and-egg scramble for Ladd to share with the cowboys; braised brisket and vegetables; twice-baked sweet potatoes; chocolate slab ice cream sandwiches.

For breakfast, Ree whips up chilaquiles, a Mexican breakfast with Osage County style; Ree's lunch is Speedy Teriyaki Salmon, and she makes a fast steak sheet pan supper before wrapping things up with Midnight Toast.

Ree Drummond puts bread in the spotlight, starting with Pimento Cheese Biscuits and Sweet Spicy Butter; Ree makes Garlic Flatbreads from scratch and turns breadcrumbs into a coating for Breaded Mozzarella; she finishes with easy Yeasted White Bread.

The hosts put their spins on the hottest trends in the food world; Katie Lee Biegel busts out the air fryer to make her summer fish fry; Alex Guarnaschelli jumps on the plant-based meal trend with cheesy, stuffed portobello mushroom burgers.

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!".

Chef Jet Tila spotlights two beloved Thai dishes: Red Curry with Beef and a classic Thai Basil Chicken topped with a runny fried egg. He explains curry varieties, basil selection, and authentic techniques that bring Thailand's bold flavors home.

Nick DiGiovanni creates home-cooked meals packed with flavor.

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

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Guy Fieri cruises the States to check out some Far-East flavors; in Seattle, a funky chicken spot puts an Asian spin on poultry; a family-run gem dishes out righteous Thai specialties on the Big Island of Hawaii.

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

In Smyrna, Ga., a doctor-turned-chef fires up amazing Asian from righteous ramen to Korean wings.

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.

In Santa Fe, N.M., a culinary pub serves lights-out lamb neck and tamales; in Kansas City, Mo., a funky tapas joint dishes out duck tongue tacos and braised pork jowl; in El Paso, Texas, a deli makes pupusas and fries from chickpeas.

A Boston beer joint uses beer in its crust and tops it with taco fixings; a hard-rock hangout in Santa Fe, N.M., serves up carne asada pizza; a funky spot in Reno, Nev., gives new meaning to apple pie.

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

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.

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

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

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

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into stromboli.

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

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.

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

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

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

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into stromboli.

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

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.

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

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

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

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

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

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

Kardea brings her mom, grandma and cousin on a day trip to Wadmalaw Island, where she makes a meal of pulled pork sandwiches with Wadmalaw BBQ sauce, pan-fried collard greens with bacon and a boozy sea island punch.

Kardea Brown and her aunt TC cook up a meal for the volunteers of TC's church with barbecue smoked turkey wings, skillet lima beans, creamed corn casserole and lemon pudding pound cake.

For a night of backyard camping with her nephews and nieces, Kardea Brown is cooking brisket and bean chili with sweet mini corn muffins and vegetable medley sauté; s'mores cereal treats are perfect for everyone to enjoy around the fire.

Kardea Brown and African American historian Kevin Mitchell discuss the meaning and impact of Juneteenth over chicken and sausage gumbo, NOLA-style potato salad, marinated watermelon salad and red velvet Swiss roll with cream cheese frosting.

Ree delivers a breakfast to hungry cattle workers that includes breakfast potatoes, spicy scrambled eggs, and black pepper and sage biscuits with sausage gravy.

Ree Drummond road-tests minibar snacks for her boarding house, including hometown toffee, chocolatey apricots, sprinkle cookies, Drummond Ranch potato chips, and savory, spicy cowboy cheese bites.

Ree Drummond makes almost-healthy and fabulous versions of classics.

Ree cooks up dishes that she can serve half now and freeze the rest for another time, including shrimp scampi stuffed shells, nacho cheese casserole, ranch pizza pie and slow cooker drip beef sandwiches.

Nick DiGiovanni creates home-cooked meals packed with flavor.

Nick DiGiovanni creates home-cooked meals packed with flavor.

The hosts show how to use kitchen tools to make recipes like Sesame Ginger Chicken and Rice Bowls, Mushroom Toast with Herbed Goat Cheese, and Slow Cooker Brownies; Ayesha Nurdjaja makes Tunisian Egg Salad using a wire cooling rack.

Guy Fieri pits four talented chefs against each other in three elimination challenges that put their culinary skills to the test as they compete for a cash prize.

Three restaurant crews featuring family and longtime employees compete.

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

Culinary queen Martha Stewart returns with Iron Chef Michael Symon to beat Bobby Flay, and they bring in two young guns, brunch queen Sarah Wade and sous chef Max Castro.

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*.

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

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.

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.

Jeff Mauro and comedian Chelsea Peretti bring Bobby Flay the laughs as they cheer on Italian chefs Antonio de Ieso and Ciro Fodera.

Host Terry Crews randomly selects over 50 of the 100 home cooks to compete in five challenges,such as best noodle dish, rotisserie chicken battle, and a blind taste test.Judges Alex Guarnaschelli and Nick DiGiovanni decide which cooks are going home.

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view.

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

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view.

Host Terry invites the 71 remaining cooks to compete in four challenges: a culinary trivia challenge, a spicy weeknight dinner battle, best sandwich, and a mystery basket challenge. Judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

Host Terry invites the 71 remaining cooks to compete in four challenges: a culinary trivia challenge, a spicy weeknight dinner battle, best sandwich, and a mystery basket challenge. Judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

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