Four chefs work with Mediterranean classics to honor their Greek culinary heritage; they feast their eyes on a special cookie which appears to be staring back, get a leg up with their lamb entrées and are inspired by nostalgic favorites for dessert.

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

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

The kitchen goes metal when Iron Chef Jose Garces and Worst Cooks in America's Anne Burrell team up to take down their good friend, Bobby Flay; they pick Tagine Queen Aneesa Waheed and hard-hitting chef Ryan Lory to deliver the win.

"Chopped" host Ted Allen and Food Network's Damaris Phillips try to rewrite history; attempting to make Bobby Flay's domination a thing of the past are Southern heirloom chef Paul Fehribach and spunky pan-Asian chef Sara Nguyen.

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

Los Angeles chef Michael Voltaggio and skateboarding legend Tony Hawk know they can't skate through this competition; they bring in Sichuan master Pablo Zitzmann and young gun Ming Pu to attempt to kick-flip Bobby Flay out of his arena.

Alex McCoy and Jay Ducote are in the house to outshine Bobby Flay; Damaris Phillips teams up with chef Richard Blais to ensure that Bobby's star burns out.

Giada De Laurentiis and Jess Cagle reach for the stars when they match up dynamic Greek chef Pano Karatassos and Mimi Weissenborn to take down Bobby Flay.

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

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.

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

Worlds collide when Hawaiian chef Jojo Vasquez tangles with Nashville's Brian Riggenbach for the ultimate chance to one-up Bobby Flay in his own kitchen.

Ted Allen and Chef Hall dig deep into Bobby's past for all-star chefs who know him and his food backward and forward; Southern chefs Wesley True and Justin Hunt want to take care of some unfinished business.

Getting lyrical in the kitchen when Food Network's Damaris Phillips gets TV host Jaymee Sire to join her sing-along that doesn't end; French chef Remi Granger and Philadelphia native Elijah Milligan both hope to strike a victorious chord.

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

Global chefs Dannie Harrison and Hiro Tawara try to trip up Bobby Flay with some dishes that are off the map; Food Network's Giada De Laurentiis and Marcus Samuelsson are along for the ride and hoping Bobby gets jet lag.

Chefs Alex Guarnaschelli and Tanya Holland swap stories about their longtime friend Bobby Flay; chefs Quincy Randolph and Cam Waron duke it out in the kitchen to try to get a win.

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.

Chefs Poppy O'Toole and Mika Leon lost once to Bobby Flay and they're back to ensure that doesn't happen again; Antonia Lofaso and Sophie Flay root them on from the sidelines.

Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.

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

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

Chefs and business partners Scott Calhoun and David Feola must challenge each other before they take Bobby Flay down; Anne Burrell and Michael Symon give Bobby the business.

Chefs Poppy O'Toole and Mika Leon lost once to Bobby Flay and they're back to ensure that doesn't happen again; Antonia Lofaso and Sophie Flay root them on from the sidelines.

Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.

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

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

Chefs and business partners Scott Calhoun and David Feola must challenge each other before they take Bobby Flay down; Anne Burrell and Michael Symon give Bobby the business.

Chefs Alex Guarnaschelli and Tanya Holland swap stories about their longtime friend Bobby Flay; chefs Quincy Randolph and Cam Waron duke it out in the kitchen to try to get a win.

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.

Katie Lee and Marc Murphy conspire to take down Bobby Flay; they're counting on native Italian chef Silvia Baldini and California chef Austin Cobb to make their day and beat Bobby.

It's a case of sibling rivalry as brothers and chefs Steve and Brian Redzikowski go head-to-head for the chance to take down Bobby Flay; Olympic skier Gus Kenworthy and chef Alex Guarnaschelli decide which brother is the chosen one to face Bobby.

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

In a haunted mansion, John Henson asks 10 bakers to make their number one Halloween fright in a dessert that pumps edible blood; Judges decide which pulsing sweet treat wins $1,000; one baker is eliminated.

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

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

Jet and Rosanna challenge the cookie makers to give classic Halloween designs a makeover, and create 3D graveyards filled with creepy characters.

Cake decorators, candy-makers and pumpkin carvers team up to compete to see who can make the biggest, wildest, and spookiest edible Halloween creations in an attempt to win a cash prize.

This trip, Guy Fieri is grabbin' some unique eats.

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 Fieri is trying Scandinavian, Persian and Asian wings; vintage food truck in Portland, Ore. with Norwegian wraps; Iranian cuisine in Sunrise, Fla.; wild wings in Oklahoma City.

Guy is setting his sights on seafood and creative comfort; Stephanie Izard's Chicago joint puts out elevated diner fare like Szechuan biscuit sandwiches; in Florida, Guy finds gangster gumbo, off-the-hook etouffee and a righteous Reuben.

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

In Laramie, Wyo, a restaurant-bar has nachos, and a spot is cooking up a vegetarian banh mi; a Mexican place in Alaska is serving duck tacos.

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

Guy Fieri 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.

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 starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.

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

Guy Fieri's 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 grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

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 visits restaurants with diverse cuisines; he tries Balinese chicken thighs at a Southeast Asian restaurant in Minneapolis and BBQ Reubens at a New Jersey; a couple prepares plant-based dishes in Montana.

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

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

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

Guy Fieri is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

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 visits restaurants with diverse cuisines; he tries Balinese chicken thighs at a Southeast Asian restaurant in Minneapolis and BBQ Reubens at a New Jersey; a couple prepares plant-based dishes in Montana.

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

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

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

Guy Fieri is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

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

A beer-lover's spot in Seattle serves fish and chips and the bomb beef dip; a local Hawaiian gem dishes out fresh-catch curry and a primo poke burger; a Chinese emporium in San Francisco cooks up lobster, pork buns and even dim sum chicken feet.

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Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.

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Kardea Brown invites her grandma, Josephine, and her closest girlfriends for a special birthday dinner; Kardea cooks up crab stuffed lobster tails topped with blender bearnaise, tomato pie with cornmeal crust and Kardea's easy entremet.

Kardea Brown gets the family together for a steakhouse supper and prepares cold deviled crab dip, spice rubbed rib-eye steaks with frizzled onions, broccoli and cheese twice baked potatoes and buttercake with macerated berries and whipped cream.

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.

Molly Yeh throws a fancy dinner with the best moms she knows; it's a meal to impress with her tender Beef Wellington served with a cheesy sausage and wild rice hotdish; for dessert, a lovely lavender panna cotta with salty pretzel shortbread.

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

Ree Drummond makes a fiesta feast with "Spicy Tex-Mex Chicken" for tacos, "Charro Style Beans" and "Loaded Guacamole"; she also makes frozen "Blueberry Peach Margaritas," a fruity spin on a favorite cocktail.

Ree Drummond updates potluck cookout essentials. Her "Blueberry Crisp Dump Cake" combines two favorites; featuring sides like "Hot Honey Corn," "Maple Bourbon Baked Beans" and "Crunchy Coleslaw" that are sure to be a crowd favorite.

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.

New twists on viewers' fall favorites include Sunny Anderson's mini meatloaves Cheat Sheet and Geoffrey Zakarian's pumpkin, bacon and caramelized onion quiche; cookbook author Samantha Seneviratne bakes a maple cream pie.

In Chico, Calif., a Hawaiian-Asian fusion spot serves up righteous ramen; in Vancouver, British Columbia, a funky joint puts their spin on lamb and pork belly; in Richland, Wash., a bakery-gone-savory fires up duck banh mi and sweet potato lasagna.

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.

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

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

Guy Fieri's unhinging his jaw for some sandwiches and big-time burgers; in Palm Desert, Calif., a market-deli is piling up the porchetta; a burger joint is adding over-the-top twists; in Nashville, Tenn., a Vietnamese spot is making the bomb banh mi.

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.

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.

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

Guy Fieri's filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago. Then, a Missoula, MT, spot is getting creative with a banh mi burger, and a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

Guy Fieri is digging into cheffed-up eats of all kinds; a "Diners, Drive-Ins and Dives" alum is sourcing local Decatur, Ga., ingredients for coffee-dusted venison; a joint in Texas is topping its bagels with basil schmears.

John Henson asks the bakers to update the hotel's signature hedge maze by teaming up to create hauntingly delicious maze cakes.

The bakers face decay when host John Henson challenges them to make moldy desserts that incorporate fermented ingredients; the judges smash desserts and dreams as they send one baker to the 13th floor.

John asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics; the bakers have the judges in stitches with realistic open-wound cakes.

John turns the bakers' worlds upside down with a challenge to make upside-down cakes without pineapple; the judges see double when the bakers team up to create identical twin cakes that taste different.

The bakers are tasked with creating desserts based on classic cocktails, and scaring the judges with entremets that represent their worst nightmares.

For their final night, John Henson asks the bakers to create sweet and savory grazing boards in honor of a dearly departed couple; Carla Hall, Stephanie Boswell and Zac Young judge black wedding cakes to determine the Halloween Baking Champion.

John asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics; the bakers have the judges in stitches with realistic open-wound cakes.

John turns the bakers' worlds upside down with a challenge to make upside-down cakes without pineapple; the judges see double when the bakers team up to create identical twin cakes that taste different.

The bakers are tasked with creating desserts based on classic cocktails, and scaring the judges with entremets that represent their worst nightmares.

For their final night, John Henson asks the bakers to create sweet and savory grazing boards in honor of a dearly departed couple; Carla Hall, Stephanie Boswell and Zac Young judge black wedding cakes to determine the Halloween Baking Champion.

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

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Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

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

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

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

Molly Yeh sets out to create the ultimate brunch menu for the new restaurant; she fixes a full plate of eggs Bernadette, house breakfast sausage, frosted cardamom roll and a rhubarb basil shrub cocktail.

Breakfast cookies are a perfect jump start on the morning; a bountiful bento box for Paige with Amish baked oatmeal, mini fruit kebabs with blueberry yogurt dip and individual ham casseroles; full-on fun apple granola stackers.

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

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 is testing delicious ideas for kitchen hacks to up her breakfast game, including a shortcut to Chocolate Chip Hazelnut Pancakes; she creates a crazy Omelet In A Bag; unleashes the waffle iron for cheesy hacked Wafflemaker Hash Browns.

The flowers in Joanna's annual garden are in full bloom; she demonstrates how to make two year-round favorites, her Brown Butter Pumpkin Chocolate Chip Bread and a savory Bacon Cheddar Quiche.

Joanna shares her three go-to cookie recipes, which are chocolate chip, frosted sugar cookie sandwich and the Silo cookie; she also reminisces about her childhood, sharing photos, as well as her personal favorite ways to enjoy each cookie.

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

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

Seasonal dishes using pantry staples; chicken bolognese; popovers with sesame butter and spiced pear jam; German-style sweet potato salad; lentil salad with mushrooms and pink lady apples; spicy bean dip.

Guy Fieri challenges the five remaining DDD chefs to make a burger and side using only nine ingredients; the bottom two chefs must shop fast and furious for ingredients to make takeout noodles to earn the last spot in the finale worth $30,000.

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

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

Ten bakers explore the spooky Henson Laboratories, where mad scientist John Henson tries to appease the lab's haunting specters with sweet treats. At the end of the experiment, one baker will win the Halloween Baking Champion title and a $25,000 prize!?

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

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

The Halloween Wars crew hits the road on the hunt for eighteen of the greatest pumpkin carvers, cake artists and sugar artists in America to compete for a shot at the $50,000 grand prize.

Programming to be announced.

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

In a haunted mansion, John Henson asks 10 bakers to make their number one Halloween fright in a dessert that pumps edible blood; Judges decide which pulsing sweet treat wins $1,000; one baker is eliminated.

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

In a haunted mansion, John Henson asks 10 bakers to make their number one Halloween fright in a dessert that pumps edible blood; Judges decide which pulsing sweet treat wins $1,000; one baker is eliminated.

The Halloween Wars crew hits the road on the hunt for eighteen of the greatest pumpkin carvers, cake artists and sugar artists in America to compete for a shot at the $50,000 grand prize.

Programming to be announced.

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

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

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

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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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Molly Yeh makes a mighty Midwestern lunch to treat her oldest daughter! They bond over a cheesy Chicken Fajita Hotdish and gooey Monster Cookie Crispy Rice Treats. Then for dinner, it's hearty Chinese Black Bean Sloppy Joes and slurp-able Wild Rice Soup.

Molly Yeh and Nick unearth local lore by reviving a historic speakeasy, Whitey's Wonderbar; Molly is inspired to make crispy roasted chicken with carrots and potatoes, a homemade bread, butter and relish plate, whitefish dip and her own dessert.

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

Molly 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.

The Kitchen is sharing essential rules for culinary success, including how to cook pork, seafood and a classic omelet. Plus, special guests Bryon Gomez and Nini Nguyen from Food Network's Hot List 2025 stop by to share their own cooking rules.

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

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.

Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs; the chefs must use even more of their precious resources to make something icy cool for the guests.

There are only three chefs remaining as host Tituss Burgess welcomes VIP guest Andrew Zimmern for a late check-in; the competitors make a midnight snack, and in the morning, they use their dwindling ingredients to create stunning breakfast dishes.

Tituss Burgess welcomes three VIP guests, Iron Chefs Alex Guarnaschelli, Cat Cora and Jose Garces to the hotel; the final competitors must impress the guests with a three-course meal to win the grand prize of 25,000 dollars.

Actress Fran Drescher joins Scott Conant from "Chopped" to beat Bobby Flay with style, food and flair; they're upping the ante by bringing in two fantastic pastry chefs, Jessica Scott and Shelby Sieg, who are ready to bake Bobby into a corner.

Things get zany in the kitchen when the king of dad jokes, actor and comedian Bob Saget, teams up with Anne Burrell to get the last laugh on Bobby; Philadelphia chef Aliza Green and North Carolina's Sam Diminich show Bobby the joke's on him.

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

Chef 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.

Food Network's Giada De Laurentiis brings in pal Meredith Vieira to try to beat Bobby Flay in 25 ingredients or less; chefs Marcos Campos and Nicholas Poulmetis try not to slip up on the star ingredient for a shot at taking down the king.

Chefs Liam Beardslee and Nicole Gomes get an unlikely supporter as Bobby Flay's daughter, Sophie Flay, joins Alex Guarnaschelli to show that she's the Flay to win.

In a haunted mansion, John Henson asks 10 bakers to make their number one Halloween fright in a dessert that pumps edible blood; Judges decide which pulsing sweet treat wins $1,000; one baker is eliminated.

John Henson discovers a dead body in the fridge and asks the bakers to make organ donation desserts to honor the deceased; one baker wins $1,000; to avoid elimination, the bottom three bakers make treats featuring a demon-possessed household item.

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

John Henson discovers a dead body in the fridge and asks the bakers to make organ donation desserts to honor the deceased; one baker wins $1,000; to avoid elimination, the bottom three bakers make treats featuring a demon-possessed household item.

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

John Henson challenges the bakers to create torta della nonnas that honor the carnival's matriarch, the Tattooed Woman.A smashed Strong Man inspires the bakers to smash their desserts in front of judges Carla Hall, Stephanie Boswell and Zac Young.

John Henson commemorates the lost souls at Henson and Sons Carnival with flourless desserts; the bakers craft new carnival attractions for the grand reopening, where Carla Hall, Stephanie Boswell and Zac Young name the Halloween baking champion.

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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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Guy Fieri is looking for a clambake without leaving the ranch; Aarti Sequeira bakes blueberry cobbler, Rocco DiSpirito cans a Southampton clambake, Ming Tsai makes a lemongrass shandy, and Jonathan Waxman serves seafood al cartoccio.

Guy Fieri travels from the surf to the turf as Chef Tiffani Faison makes him a Da Nang cocktail, Chef Jet Tila sails away with a crispy catfish raft and Hunter Fieri wraps it up with BBQ bacon-wrapped shrimp.

Guy Fieri celebrates citrus as Chef Shirley Chung cooks Ms. Chi's orange chicken, Chef Lorena Garcia does a shrimp ceviche tostada, Chef Traci Des Jardins serves sea bass and Chef Jonathan Waxman makes a whole liberty duckling.

Guy Fieri gives his friends lemons, and they make anything but lemonade; Eric Greenspan stirs a citrus Tom Collins; Antonia Lofaso lightens things up with puffy pavlova with lemon curd whipped cream; Marc Murphy makes fried calamari with lemon aioli.

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

Welcoming chefs from Arizona, New Mexico and Texas to show Alex the best of the Southwest.

Laila Ali invites married couples to her arena, starting with Michael and Kwini, who challenge their friends and rivals, Lucy and Bret; Chef Tia Raiford challenges husband Chef Matthew Raiford to see who gets top billing in their home kitchen.

Four chefs hope for a sweet start as they open their appetizer baskets to find a green gummy shocker; in the entrée round, the big question for the competitors is how to deal with the veal, and it's a race to the ice cream machine.

In this taco competition, four chefs attempt to prove who deserves to win the prize money; a frantic first round leads to some missteps in the kitchen; the chefs find red snapper in the baskets so fish tacos are in order for the entree round.

The chefs are thrown off by the combination of beer-battered seafood and a bizarre bouquet of pickles in the first basket; the second basket fails the smell test with a stinky surprise inside.

Four competitors who love rustic chuck-wagon food are ready to show they have the chops to win; booze and bell peppers in the appetizer basket get things started, and later the judges are on pins and needles waiting to try some prickly pear desserts.

Four chefs tackle a thrilling takeout takedown; in the second round, the competitors must make a Chinese specialty work with an Italian cocktail; a tower of something sweet and a cup of something bubbly are part of the puzzle for the dessert round.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket; the final two chefs are not concerned about how to include bacon in their desserts, but the cruel clock gives them plenty to worry about.

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.

Chef Dale Talde brings a chip on his shoulder and challenging round three ingredients in hopes of stumping the Titans to win $25,000; Bobby Flay invites royalty to judge the competition; Queen Giada De Laurentiis expects excellence.

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.

Laila Ali invites four chefs to resolve fiery recipe rivalries; Mika Leon squares off against Brad Delgado, accusing him of stealing her recipes; Tommy Jobst and Chris Lombardi settle who builds the absolute best burgers.

Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.

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.

Laila Ali invites four chefs to resolve fiery recipe rivalries; Mika Leon squares off against Brad Delgado, accusing him of stealing her recipes; Tommy Jobst and Chris Lombardi settle who builds the absolute best burgers.

Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.

Chef Dale Talde brings a chip on his shoulder and challenging round three ingredients in hopes of stumping the Titans to win $25,000; Bobby Flay invites royalty to judge the competition; Queen Giada De Laurentiis expects excellence.

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

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Ree Drummond is preparing for a night of canapes, cocktails and canvasses with a fun painting class at The Merc and she has the fine art of finger food covered.

Ree Drummond answers wildcard questions from friends, townsfolk and visitors to Pawhuska.

Ree Drummond serves up four weeknight dinner winners, starting with shrimp sheet pan pita; she assembles a taco bar for make-your-own jalapeno popper tacos, makes five-spice steak bowls and dishes out eggplant parm one pot pasta.

Ree Drummond is sharing 16-minute favorites for cowboys and cowgirls; she makes steak medallions and potatoes, gnocchi with chorizo and corn, crisp in a pinch and finally a chicken jalapeno popper quesadilla.

Ree Drummond makes a fiesta feast with "Spicy Tex-Mex Chicken" for tacos, "Charro Style Beans" and "Loaded Guacamole"; she also makes frozen "Blueberry Peach Margaritas," a fruity spin on a favorite cocktail.

Ree Drummond is delivering a tailgate lunch to her husband, Ladd, and the cowboys who are out working cattle; when she delivers the food, it's Cowgirl Ree in action as Ladd ropes her into helping out.

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

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

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

Guy Fieri challenges the five remaining DDD chefs to make a burger and side using only nine ingredients; the bottom two chefs must shop fast and furious for ingredients to make takeout noodles to earn the last spot in the finale worth $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 welcomes four chefs who've won virtually every Food Network competition; after a dual one-on-one pork dish battle, the final two chefs face off in a culinary confrontation to make the best Champion's Dinner to win $15,000.

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

Guy Fieri 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.

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

Chefs pair up and compete against the other teams; the teams must serve up a fried feast using only ingredients that begin with the letter F; the duos must create a fine dining dinner on a bare-bones budget.

Guy Fieri asks the final four DDD chefs to make updated diner classics; the three best chefs must prepare a dinner of champions using one ingredient from every aisle of the store to win the Grand Champion Trophy and the $30,000 grand prize.

Fast food heads south as five chefs serve up a Mexican classic; Burger Bucks heads to Vietnam and Big Burger elimination has more game play than usual.

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

Guy Fieri asks the final four DDD chefs to make updated diner classics; the three best chefs must prepare a dinner of champions using one ingredient from every aisle of the store to win the Grand Champion Trophy and the $30,000 grand prize.

Fast food heads south as five chefs serve up a Mexican classic; Burger Bucks heads to Vietnam and Big Burger elimination has more game play than usual.

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

Chefs pair up and compete against the other teams; the teams must serve up a fried feast using only ingredients that begin with the letter F; the duos must create a fine dining dinner on a bare-bones budget.

The four competitors are hit with a blast of international food questions they must answer correctly to earn enough cash to shop for their fancy dinner.

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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.

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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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

The chefs must hop to it and make rabbit terrine work with a less highfalutin, packaged product in their appetizers; combining cake mix and ramen; a weird ice cream and a curious condiment.

As the clock ticks down, the judges wonder whether all the dandelion green appetizers will be completed; the chefs get more than they bargained for with gnocchi in sandwich form.

Four chefs show off their pickling talent; pickle ice cream and pickled flower blossoms.

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

Chef Dale Talde brings a chip on his shoulder and challenging round three ingredients in hopes of stumping the Titans to win $25,000; Bobby Flay invites royalty to judge the competition; Queen Giada De Laurentiis expects excellence.

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.

Food Network's Alton Brown and Valerie Bertinelli don't want a rocky road on the way to beating Bobby Flay.

Chef Richard Blais and TV host Natalie Morales have their sights set on taking down Bobby Flay; they bring in chef Johnny Hernandez and chef Coby Farrow to kick Bobby out of his own kitchen; fish serves as the star ingredient.

The kitchen is mo' fun when Sunny Anderson and Beach Bites' Katie Lee decide who will take on Bobby Flay. Puerto Rican chef Andre Gomez and Dominican chef Ramon Perez duke it out in the kitchen for their shot at the master.

The kitchen gets steamy when Derek Simcik, named Sexiest Chef, goes up against Philadelphia's haute chef, Sylva Senat; Chris Santos and Marc Murphy choose which chef will burn Bobby Flay.

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

Iron Chef Alex Guarnaschelli shows Bobby Flay no mercy with fellow mean girl, the hilarious and talented actress Tina Fey.

"Food Network Star" winner Eddie Jackson brings in Casey Webb ("Man v. Food") to throw all the manpower they can at Bobby; fine dining expert Eric Bolyard and seafood aficionado Sarah Murray battle for a shot at Bobby vs. their signature dish.

It's a battle of the South vs. Southwest as chef Charlie Loomis of Chattanooga faces off against chef Israel Rivera from Albuquerque, N.M. for a shot at Bobby Flay.

Chef Michael Voltaggio gets help from an extra special guest, Drew Barrymore, to take down Bobby Flay; pastry chefs DaVee Harned and Miriam Rieder Taylor help with their passion for chocolate.

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.

Michael Symon gets help from Sunny Hostin as they attempt to cut Bobby Flay down to size; New York chef Pom Amaritnant battles chef Troy Gagliardo for a chance to dethrone the king.

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.

Bobby Flay must tackle something sweet against heavy-hitting pastry chefs Lasheeda Perry and Will Gustwiller; the Cake Boss, Buddy Valastro, brings in sportscaster Kathryn Tappen for the pastry battle play-by-play.

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.

Buddies Anne Burrell and Marc Murphy bring in international cuisine expert chefs Ashten Garrett and Nasser Jaber to challenge Bobby Flay to a global gauntlet.

Scott Conant's 6-year-old daughter, Ayla, helps him beat Bobby Flay on Bring Your Daughter to Work Day; New York City chef Lee Knoeppel and private chef Max Hardy present their best kid-friendly classics.

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.

Chef Dale Talde brings a chip on his shoulder and challenging round three ingredients in hopes of stumping the Titans to win $25,000; Bobby Flay invites royalty to judge the competition; Queen Giada De Laurentiis expects excellence.

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

Food Network's Anne Burrell and Damaris Phillips team up to hassle, heckle, and hope Bobby Flay loses.

Scott Conant's 6-year-old daughter, Ayla, helps him beat Bobby Flay on Bring Your Daughter to Work Day; New York City chef Lee Knoeppel and private chef Max Hardy present their best kid-friendly classics.

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.

Chef Dale Talde brings a chip on his shoulder and challenging round three ingredients in hopes of stumping the Titans to win $25,000; Bobby Flay invites royalty to judge the competition; Queen Giada De Laurentiis expects excellence.

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

Food Network's Anne Burrell and Damaris Phillips team up to hassle, heckle, and hope Bobby Flay loses.

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.

Buddies Anne Burrell and Marc Murphy bring in international cuisine expert chefs Ashten Garrett and Nasser Jaber to challenge Bobby Flay to a global gauntlet.

Ted Allen and Jeannie Mai are keeping it real with Bobby; they're stacking the deck with some authentic Italian experts, chef Ryan DePersio and chef Giuseppe Fanelli who are hoping Bobby will be begging for Mamma Mia after they win.

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

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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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John Henson discovers a dead body in the fridge and asks the bakers to make organ donation desserts to honor the deceased; one baker wins $1,000; to avoid elimination, the bottom three bakers make treats featuring a demon-possessed household item.

Cake decorators, candy-makers and pumpkin carvers team up to compete to see who can make the biggest, wildest, and spookiest edible Halloween creations in an attempt to win a cash prize.

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

A Palo Alto, Calif., joint serves spicy pork and knockout gnocchi; a bakery-restaurant in Wilmington, N.C., makes major meatloaf and fries up French toast with a fantastic twist; a Puerto Rican party spot in Oakland, Calif., mixes it up with mofongo.

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.

Guy Fieri's hitting the road for on an off-the-chain culinary journey; on the Big Island, a Filipino-Hawaiian mashup is making a name for itself for leaving diners speechless.

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

Guy Fieri dives into mega meat and a little bit of sweet in Atlanta, Austin, Texas, and Richland, Wash.

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.

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.

A carnivore haven stacking sandwiches with dynamite duck and a pork trifecta; a taco joint loading up out-of-bounds oxtail; a cider house adding their specialty drinks to their kitchen creations, like fiery apple wings and a lamb French dip.

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

Starting in Caguas, Puerto Rico, with churrasco steak, risotto and ropa vieja dumplings; grabbing tandoori chicken and samosas in Middleton, N.J., and next-level Filipino dishes in Cleveland.

Guy Fieri's diving into scratch-made specialties; in Houston, there's a real-deal Italian pasta, plus a funky joint is putting out pizza topped with a surprising combo; a scenic spot in Hawaii is cooking up a comforting chicken pot pie.

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 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 cafe makes sticky pecan rolls and a savory French pastry dish.

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

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

Guy Fieri's rolling out with a little holey moley in New Hampshire, where a joint is puttin' out bomb bagels; in North Carolina, a funky spot is adding a Southern spin to egg rolls; a fun Florida chef is goin' prime time with pastrami and pizza.

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

Guy Fieri's in Sicily, Italy, digging into the local specialties; a cliffside spot is serving primo prawns over squid ink pasta; a menu is offering up A-list arancini; a family-run joint is scratch-making ravioli.

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

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

Guy Fieri's digging into dishes with and without meat; in Mobile, AL, there's rabbit, while in Omaha, NE, a vegan joint brings a meatless spin to fried chicken; in Stamford, CT, Guy and sportscaster Dan Patrick chow down on Greek.

Guy Fieri's flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

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

Guy Fieri's in Sicily, Italy, digging into the local specialties; a cliffside spot is serving primo prawns over squid ink pasta; a menu is offering up A-list arancini; a family-run joint is scratch-making ravioli.

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

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

Guy Fieri's digging into dishes with and without meat; in Mobile, AL, there's rabbit, while in Omaha, NE, a vegan joint brings a meatless spin to fried chicken; in Stamford, CT, Guy and sportscaster Dan Patrick chow down on Greek.

Guy Fieri's flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

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

Guy Fieri's rolling out with a little holey moley in New Hampshire, where a joint is puttin' out bomb bagels; in North Carolina, a funky spot is adding a Southern spin to egg rolls; a fun Florida chef is goin' prime time with pastrami and pizza.

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.

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.

A pimento cheeseburger and homemade brats at a farm-to-table spot in Little Rock, Ark.; kimchi fried rice and prime-time pork ramen at an Asian joint in Napa, Calif.; bomb barbecue at a smoking stop in San Antonio.

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Kardea Brown cooks up a Derby Day-inspired lunch for an afternoon of horseback riding; the menu includes hot brown sandwiches with roast turkey, a cream cheese ball, a ginger mint julep and, for dessert, Kentucky butter cake.

Kardea Brown cooks up her favorite recipes using nothing but her beloved cast-iron skillet; chicken and veggie skillet, cheesy skillet taco mac, cheesy skillet potatoes and Kardea's ultimate skillet brownie.

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.

Molly Yeh throws a superhero-themed birthday bash for her niece; she saves the day with a Chocolate Beet Superhero Cake, Green Pesto Pasta with Burrata, a Pepperoni Pizza Cheeseball with crunchy Cheese Crackers, and Salami Chopped Salads.

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

Drummond remembers recipes where the indoor grill is the star; meals include Burgers with Mango Slaw, Butterflied Garlic Parmesan Drumsticks and Caprese Salad, Grilled French Toast and Strawberries and Honey-Garlic Shrimp Skewers.

Ree Drummond makes a fiesta feast with "Spicy Tex-Mex Chicken" for tacos, "Charro Style Beans" and "Loaded Guacamole"; she also makes frozen "Blueberry Peach Margaritas," a fruity spin on a favorite cocktail.

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.

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

In Atlanta, a funky Asian spot puts out prime-time pork belly and wok-fried chicken; in Vancouver, an elevated diner dishes out duck pancakes and not-your-momma's meatloaf; in Kennewick, Wash., a brewpub pairs pints with house-made sausages.

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

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.

Guy Fieri finds all kinds of unexpected flavor, starting with next-level sandwiches in Cleveland with Chef Michael Symon; a New Jersey joint is amping up bar bites, and a chef in La Quinta, Calif., reinvents her mom's chilaquiles.

Guy Fieri digs into 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 stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu in Taos, N.M.; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.

Guy Fieri 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 strombolis.

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

Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green grilled cheese.

Guy Fieri is getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas and a bakery in Los Angeles is plating craveable khachapuri.

The competition gets tougher at Camp Devil's Food Lake as the host challenges the bakers to make creepy cupcakes and a British classic.

John Henson asks the seven remaining bakers to reimagine a classic dessert; the competitors tackle a trending cake design that must leave the judges' blood running cold if they want to survive another week.