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

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

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

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

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

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.

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

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.

Amy Sedaris teams up with Michael Symon to take Bobby Flay down; Kristin Beringson and Amanda Salas are ready to dish out a loss.

Anne Burrell and Jeff Mauro are fresh from a wild night of partying, and the recruits use clues to retrace their steps from the night before and locate a misplaced dish; the singles learn about plating and presentation with a showstopping fish dish.

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

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Shark CarpetXpert with StainStriker, 2-in-1 deep carpet and upholstery cleaner with a handheld spot & stain eliminator, combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning & tough stain elimination.

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

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

Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.

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Jesse Palmer asks the nine remaining bakers to create an elevated version of their favorite childhood dessert; the competitors design cakes inspired by a clock that reflect spring's beauty for judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer asks the eight bakers to create a dessert that features an edible candle that actually lights; the bakers go head-to-head in a lemon meringue pie and carrot cake challenge to impress judges.

All across America, folks cook up red, white and blue meals, from classics to contemporary updates, that pay tribute to tradition and tempt the taste buds.

Restaurants prove that good food is even greater when it comes in a tasty package, featuring ice cream and cereal stuffed burritos in Los Angeles and a deep-dish pizza wrapped in a whole other pizza in Chicago.

Hometown favorites are found in unexpected places, including classic Southern comfort food in Philly, Chicago deep-dish pizza in the Big Apple and meaty Texas-style chili in Seattle.

In Cambridge, Mass., a joint fries up Nashville hot chicken and gangster gumbo; a smoking spot in Sparks, Nev., firing up wagyu brisket and wing nachos; in Juneau, Alaska, a fusion house is putting out smoked-brisket pho and honey-bourbon ribs.

In Waipahu, lechon special and pork adobo fried rice; in Kailua, red curry fish and Mandarin duck confit; in Kaneohe, pan-fried ono and ahi cakes.

Guy Fieri cruises the food scene in Cuba; coffee lobster and a regional pork plate; authentic Russian ravioli and chicken Kiev; an outdoor paladar grilling up ribs and lamb-stuffed plantains.

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.

Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

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

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

Guy Fieri grabs grub cooked up with some great gear; in San Francisco, lamb and pork biscuits cooked in indoor smokers; in Stockton, Calif., ravioli made on a century-old machine; in Maui, Hawaii, a mobile pizza oven.

In Bakersfield, Calif., outrageous oxtail and garlic fried chicken; across town, Greek specialties like cabbage dolmades and braised beef over pasta; in Taft, Calif., pad Thai and tom yum kung.

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

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

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a Nashville joint that's adding green chile crunch to their signature wrap; in Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties.

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

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 flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

In Cathedral City, a barbecue joint piles up the meats; in Norfolk, a wing spot goes big with their buffalo and kills it with their Cajun; in Maui, a place dishes out lobster grilled cheese followed by a shaved ice specialty.

Guy Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

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

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

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

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

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

Guy Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

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

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

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

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

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

Guy Fieri's flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

In Cathedral City, a barbecue joint piles up the meats; in Norfolk, a wing spot goes big with their buffalo and kills it with their Cajun; in Maui, a place dishes out lobster grilled cheese followed by a shaved ice specialty.

Guy Fieri's having a sandwich extravaganza at a lunch spot in Indianapolis that is serving up serious flavors with the-bomb brisket au jus and rockin' roast pork.

Guy Fieri's diving into killer culinary and cocktails. In San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada, and a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

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

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

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Plexaderm helps reduce Under Eye Bags, Dark Circles, and Wrinkles in just 10 minutes!

Trisha Yearwood and her sister, Beth, volunteer for snack duty with nonprofit organization Play Like a Girl, which encourages girls to participate in sports to build confidence; Trisha and Beth teach how to make easy snack skewers and other foods.

Following a visit to Space Center Houston with husband Garth Brooks, Trisha Yearwood makes some inspired recipes; Buzzed Aldrin cocktails and deviled potatoes, chili-dressed succotash and sticky pepper glazed ribs, with moon pies for dessert.

The Kitchen hosts are making all things stuffed; Jeff Mauro kicks off the fun with his authentic Chicago style stuffed deep dish pizza; Geoffrey Zakarian fries up crispy pork and shrimp rolls; Katie Lee Biegel makes her unstuffed mushroom dip.

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.

Molly Yeh hosts a lawn game day filled with Hot Honey Buffalo Cauliflower, crispy Filet-ope-Fish sandwiches and a refreshing Watermelon Feta Tomato Salad.

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

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

The Kitchen hosts share recipes for a perfect spring soiree; Alex Guarnaschelli makes asparagus and prosciutto in phyllo; Katie Lee Biegel prepares a main course of spring chicken paillard; Sunny Anderson brings her easy rainbow fruit salad.

Chef Aaron May passes some Pimento Cheese Pigs in a Blanket; Chef Shota Nakajima proves to be a pro with his Potato Cheese Mochi; Chef Jose Garces dunks with his Churros with Dipping Sauces.

Chef Antonia Lofaso makes Quinoa Risotto; Chef Maneet Chauhan brings Bhel Puri Chaat; Chef Stephanie Izard serves Pork and Barley Spring Rolls; Chef Jonathon Sawyer fries Crispy Falafel Verde.

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.

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

In Richmond is a jammin' Jamaican joint serving outrageous oxtail and fried chicken with true island flavor; in Reno is a sandwich spot going loco with the bird and putting a unique twist on the breakfast burrito.

Killer cuisine spanning three different continents; in Denver, a creative take on Indian curry; across town, a Brazilian bistro cooking up croquettes and an abundant seafood specialty; in Atlanta, stacked mega-meat sandwiches.

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 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.

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

Guy Fieri's digs into flavors spanning the Americas; in Charlotte, N.C., a brewery serves the bomb bacon jam burger and a duck confit flatbread; in Cancun, Mexico, a spot serves street tacos; in Houston, a joint cooks up Argentinian empanadas.

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.

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

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.

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

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

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

In Colorado Springs, Colo., a joint dishes up a chili burger; in Washington, D.C., a family-run sandwich shop serves up a corned beef hoagie; in Atlantic City, N.J., a neighborhood pub serves up a pork and brisket sandwich and savory tequila shrimp.

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

Guy Fieri travels the country, digging into awesome bird and beef; in Longmont, a fried chicken emporium serves up their specialty along with unique chicharrones.

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's rolling into college towns; in Columbus, Ohio, a pierogi paradise dishing out their specialties and a barbecue truck smoking premiere pork; in Boulder, Colorado, a legit Thai joint serving knockout noodles and off-the-chain chicken.

In Los Angeles, gumbo and etouffee; in Minneapolis, sandwiches stacked with vegan turkey, vegan cheese and Italian meat-free meats; in Maui, Hawaii, ramen and Vietnamese crepes.

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.

Guy Fieri travels for the best African and Asian food; a taste of Thailand in Boulder, CO; a restaurant serves Pakistani food in Tempe, AZ; a family-run Moroccan restaurant in San Antonio.

Guy Fieri travels the country, digging into awesome bird and beef; in Longmont, a fried chicken emporium serves up their specialty along with unique chicharrones.

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's rolling into college towns; in Columbus, Ohio, a pierogi paradise dishing out their specialties and a barbecue truck smoking premiere pork; in Boulder, Colorado, a legit Thai joint serving knockout noodles and off-the-chain chicken.

In Los Angeles, gumbo and etouffee; in Minneapolis, sandwiches stacked with vegan turkey, vegan cheese and Italian meat-free meats; in Maui, Hawaii, ramen and Vietnamese crepes.

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.

Guy Fieri travels for the best African and Asian food; a taste of Thailand in Boulder, CO; a restaurant serves Pakistani food in Tempe, AZ; a family-run Moroccan restaurant in San Antonio.

In Colorado Springs, Colo., a joint dishes up a chili burger; in Washington, D.C., a family-run sandwich shop serves up a corned beef hoagie; in Atlantic City, N.J., a neighborhood pub serves up a pork and brisket sandwich and savory tequila shrimp.

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

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Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.

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Stephen Colbert and Evie McGee-Colbert visit Ina Garten for Sour Cream Coffee Cake and to chat about working in live TV; the Colberts whip up two recipes from their new cookbook, Green Goddess Dip and Capri Sunset Cocktails.

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

Molly Yeh hosts a moms' night in with her friends; she cooks up grilled salmon with charred veggie lemon orzo, a salami nicoise salad, elderflower slushes and peach shortcakes.

For her late-night date night with Nick, Molly Yeh pulls out all the stops with her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo; she makes orange blossom blondie ice cream coated in a white chocolate raspberry shell.

Ree Drummond makes a spectacular and simple spring dinner, starring gorgeous garlic herb lamb chops with over-the-top scalloped potatoes and colorful herb-roasted carrots and radishes on the side. For dessert, Ree has fabulously easy pineapple bars.

Ree Drummond celebrates spring with an angel food cake with rosé berries, an easy mushroom and asparagus oven risotto, a crisp and gooey spring grilled cheese, and mini cauliflower pizzas.

Ree Drummond celebrates a new season with a spring dinner that starts with burrata and spring vegetable toast; roasted pork tenderloin with bacon jam, a cheesy crispy noodle casserole and individual lemon raspberry cakes.

Ree is making spring favorites to share at her church potluck; glazed pineapple ham slices; primavera pasta salad with lemon and parmesan dressing; caramelized onion dip; lemon poppy seed mini scones; Ree also shares her total pantry makeover.

It's Molly Yeh's turn to host her cookbook club, and this week's theme: Midwest church cookbooks: she puts her own twists on some classics to serve up a Ham and Bean Hotdish, Boozy Gelatin Salad, Midwest Green Salad and Miso Millionaire Bars.

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.

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

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

"The Kitchen" hosts make a menu full of delicious game-day grub! Jeff Mauro is making wings two ways, including Fried Honey Miso Wings; Katie Lee Biegel shares French Onion Fries; Chef Mei Lin stops by to make Sweet and Sour Meatballs.

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

Four pro pizza makers rise to the occasion in three pizza-themed Grocery Games that dictate who gets to take home all the dough.

The second-round battles continue as Guy Fieri invites the last of the Super 16 to fight for the remaining four spots in the Great 8. Who will continue their quest to win the belt, the coveted title and the $150,000, and who will be sent packing?

Fieri welcomes the Great 8 back into the arena to compete in the tough quarterfinals; eight of the world's best chefs go head-to-head in four sudden death battles and deal with the randomizer to earn a trip to the finale.

Guy Fieri welcomes the four remaining culinary giants for two semifinal battles; the final head-to-head championship battle to win $150,000 will be judged by the three TOC champions and one genuine icon.

Eric Adjepong invites top-tier chefs Stephanie Izard, Jonathon Sawyer and Karen Akunowicz to slug it out in a high-paced culinary poker showdown and face some of the most diabolical wildcards to win bragging rights and cold, hard cash.

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

Familiar faces return to the arena when restaurateurs and judges Michael Psilakis and Einat Admony compete to bring the heat.

Guy Fieri welcomes the four remaining culinary giants for two semifinal battles; the final head-to-head championship battle to win $150,000 will be judged by the three TOC champions and one genuine icon.

Eric Adjepong invites top-tier chefs Stephanie Izard, Jonathon Sawyer and Karen Akunowicz to slug it out in a high-paced culinary poker showdown and face some of the most diabolical wildcards to win bragging rights and cold, hard cash.

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

Familiar faces return to the arena when restaurateurs and judges Michael Psilakis and Einat Admony compete to bring the heat.

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

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It's Molly Yeh's turn to host her cookbook club, and this week's theme: Midwest church cookbooks: she puts her own twists on some classics to serve up a Ham and Bean Hotdish, Boozy Gelatin Salad, Midwest Green Salad and Miso Millionaire Bars.

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 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 and Nick celebrate their completed home reno by dining in their new porch swing; Molly cooks up wild rice pancakes with cherry compote, everything bagel chicken and biscuits, kimchi potato salad and chocolate peanut butter sheet cake.

The Kitchen hosts share recipes for a perfect spring soiree; Alex Guarnaschelli makes asparagus and prosciutto in phyllo; Katie Lee Biegel prepares a main course of spring chicken paillard; Sunny Anderson brings her easy rainbow fruit salad.

Sunny Anderson's Tex-Mex Desayuno Potato Bites; Katie Lee Biegel's Cheesy Dill Pickle Dip; Jeff Mauro's Greek-Style Nachos; Geoffrey Zakarian's Italian-Style Nachos.

Jesse Palmer challenges the 12 bakers to make Minecraft-inspired square fruit entremets. Then, the bakers team up to create landscape cakes that bring the blocky world of A Minecraft Movie to life for judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer asks the 11 bakers to create an impressive, whimsical madeleine tower infused with an assigned tea flavor. Then, the competitors unleash their creativity by crafting rainbow cheesecakes for judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer greets the bakers with an April Fools' Day surprise before they make chocolate eggs with a twist that keep the judges guessing; the bakers transform dinner party fare into culinary illusions.

Jesse Palmer asks the nine remaining bakers to create an elevated version of their favorite childhood dessert; the competitors design cakes inspired by a clock that reflect spring's beauty for judges Duff Goldman, Kardea Brown and Nancy Fuller.

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

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay.

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

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby Flay how it's done.

Jesse Palmer asks the eight bakers to create a dessert that features an edible candle that actually lights; the bakers go head-to-head in a lemon meringue pie and carrot cake challenge to impress judges.

Jesse Palmer challenges the seven remaining bakers to make ethereal roll cakes with enchanting forest accents; the competitors make tiered macaron cakes featuring an assigned garden vegetable for judges Duff Goldman, Kardea Brown and Nancy Fuller.

High temperatures in the kitchen prove challenging for the second group as they compete for a spot in the finale; each baker brings a nostalgic recipe inspired by childhood and loved ones; Zoë François and Casey Corn join Joanna on the judges' bench.

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

Married pairs attempt to rock the baskets as teams in order to move on to the $50,000 tournament finale; a fancy item in the appetizer round requires careful handling; a personalized ingredient in the entrée basket brings a smile.

Jesse Palmer challenges the seven remaining bakers to make ethereal roll cakes with enchanting forest accents; the competitors make tiered macaron cakes featuring an assigned garden vegetable for judges Duff Goldman, Kardea Brown and Nancy Fuller.

High temperatures in the kitchen prove challenging for the second group as they compete for a spot in the finale; each baker brings a nostalgic recipe inspired by childhood and loved ones; Zoë François and Casey Corn join Joanna on the judges' bench.

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

Married pairs attempt to rock the baskets as teams in order to move on to the $50,000 tournament finale; a fancy item in the appetizer round requires careful handling; a personalized ingredient in the entrée basket brings a smile.

Alex Guarnaschelli asks four chefs to make plates that stick to the ribs before they lighten things up with detox dishes; the two final competitors delve back into the parking lot to deliver decadent desserts.

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

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Guy Fieri invites his friends to explore the oft-overlooked offal; Nyesha Arrington makes her meatballs de corazon, Aaron May serves lamb kidney tortillas, Jet Tila offers his offal fried rice, and Chris Cosentino creates chocolate blood cremeux.

Chef Aaron May passes some Pimento Cheese Pigs in a Blanket; Chef Shota Nakajima proves to be a pro with his Potato Cheese Mochi; Chef Jose Garces dunks with his Churros with Dipping Sauces.

Michael Symon kicks dinner off with fried clams with tartar dipping sauce and avocado, and corn salad on the side; Liz sweetens things up with sweet corn panna cotta.

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

Southern barbecue on a bun; a Tex-Mex take on a banh; lasagna grilled cheese.

Looking at secret menu must-haves.

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

Married pairs attempt to rock the baskets as teams in order to move on to the $50,000 tournament finale; a fancy item in the appetizer round requires careful handling; a personalized ingredient in the entrée basket brings a smile.

Four chefs enter the kitchen for a diner-themed battle; three courses of elevated comfort food; guest judge Neil Patrick Harris; a breakfast-inspired final basket.

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

The chefs create a kitchen traffic jam when the first basket inspires them to all use the deep fryer; the competitors struggle to make juicy swordfish steaks, and an unusual cheese product for dessert prompts one chef to attempt a cheesecake.

In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock; then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.

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

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

Four pairs of exes compete in an impassioned preliminary battle, but when former partners team up in the kitchen, can things stay civil for long? The teams find special dumplings and a thematic treat in the appetizer basket.

The chefs are ordered to create brunch dishes, and they must wow the judges with their innovative, well-executed plates; the fierce battle for the throne is fought over clams; the challenger makes a very risky ingredient choice.

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

The chefs are ordered to create brunch dishes, and they must wow the judges with their innovative, well-executed plates; the fierce battle for the throne is fought over clams; the challenger makes a very risky ingredient choice.

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

Four pairs of exes compete in an impassioned preliminary battle, but when former partners team up in the kitchen, can things stay civil for long? The teams find special dumplings and a thematic treat in the appetizer basket.

Jesse Palmer hosts a beach rental baking competition; ten bakers craft faux ice cream bars and cocktail tarts; judges Carla Hall, Duff Goldman, and Damaris Phillips savor summer-inspired creations before they select the champion.

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

Joanna prepares a Southern-inspired shrimp boil spread.

Ree Drummond cooks dinner with her sister, Betsy; a stunning spicy blackberry pork loin, a fiery baked pepper mac and cheese, a smoky mango chipotle kale salad, and an icy salted melon margarita.

Ree is making a well-earned lunch for Ladd and his new cowgirl, Paige, who are out shipping cattle; pasta with pancetta and corn; lemon pepper chopped salad; individual skillet focaccia; easy chocolate orange ice cream.

Ree Drummond uses unexpected ingredients in delicious ways, like adding ale to her loaded beer cheese soup; pork stars in a pork belly crouton salad; maple syrup upgrades maple brown butter ravioli, and potato chips elevate cowboy chocolate bark.

Ree Drummond shares an epic spread for a holiday cocktail party. She makes Whipped Feta and Balsamic Grapes, cheesy Mini Sausage Rolls, Bacon Wrapped Scallops and family-favorite Sweet Pepper Poppers. Plus, Cranberry Vodka Sangria is perfect for a toast.

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

Ree Drummond is cooking on the countertop; she puts together a speedy all-in-one sausage and potato soup in the pressure cooker; then, the air fryer is perfect for a fast BBQ chicken bagel pizza; the microwave serves up a quick brownie bowl.

Things get wild in Flavortown when Guy Fieri challenges four talented chefs with budget games that might be too crazy for their own good.

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

Guy brings four confident home cooks to Flavortown to prove they can actually cook like GGG's finest chefs; he tests their shopping, cooking and presentation skills in three classic games, and in the end, only one home cook wins.

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.

On a GGG first, Guy Fieri gives the chefs three turbo-charged games with only 15 to 20 minutes to shop, cook and plate.

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 invites chef Christian Petroni to help officiate a throwdown between three pizza-making pros; after a special delivery of pizza ingredients, Guy and Christian put in an order for the competitors' signature pizzas.

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

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

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

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

Guy Fieri brings back four chefs who came close to victory in their first time in Flavortown Market to prove that the second time's a charm; the chefs make a redemption dinner using the ingredients that previously took them down.

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

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

Guy Fieri brings back four chefs who came close to victory in their first time in Flavortown Market to prove that the second time's a charm; the chefs make a redemption dinner using the ingredients that previously took them down.

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

Antonia Lofaso leads a summer showdown to determine which coast does beach food best; East Coast chef Eric Adjepong and West Coast chef Brian Malarkey help their teams through a gauntlet of challenges with a beach getaway on the line.

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Last season's winner Evanice Holz challenges the teams to turn family recipes into plant-based creations to sell at an epic food event; Tyler Florence offers his own family favorites as inspiration, and an elimination sends a much-loved team home.

With a member out sick, one team is forced to operate as a two-person truck; Joe Sasto joins Tyler Florence to challenge the teams to a speed challenge before the competitors work beside Los Angeles' best food trucks for a nighttime rally.

The final two teams each steal one dish from the other's menu to sell at a food festival; the teams are surprised with a rapid fire challenge, where they can only sell one entrée all day in hopes of winning the grand prize of $50,000.

Chefs Saif Rahman and Carolina Gomez must walk the walk and talk the shiitake to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.

The star ingredient gives everyone goosebumps, including "Chopped's" Scott Conant and comedic actress Cheri Oteri; Texas chef Nick Walker and Bosnian chef Senada Grbic hope to return the favor to Bobby Flay with a win in the second round.

Alton Brown and Amanda Freitag ensure there's no funny business when Napa Valley's Gregory Wiener and comedian Daphne Brogdon compete to boo Bobby Flay out of his kitchen.

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.

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

Former Olympian and chef Dawn Burrell and West Coast legend chef Rob Lam face off before they go for the gold against Bobby Flay; Food Network's Clinton Kelly and Jet Tila are there to cheer them on to victory.

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

Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.

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.

Reid Scott makes a campaign run against Bobby Flay with all-star running mate Sunny Anderson; chefs Ned Baldwin and Sieger Bayer want to veto Bobby's winning record and snag a landslide victory of their own.

Chefs Cliff Crooks and Jet Tila join forces to hassle Bobby Flay into a loss; chefs Kimberly Gamble and Tom Berry get in on the fun and try to topple the king.

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.

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

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.

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.

Chefs Kathy Fang and Nate Appleman lost once, but they're back to make sure that doesn't happen again. Brooke Williamson and Tiffany Derry cheer them on to victory over Bobby Flay.

Alex Guarnaschelli reunites with her "Ciao House" co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

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

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

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

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

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.

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.

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.

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

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

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

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.

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.

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.

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

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

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

Anne Burrell and Jeff Mauro test the final four with a challenge to create a composed dish using ingredients in curated meal kits; the finalists prepare a three-course, restaurant-quality meal in hopes of impressing the judges and winning $25,000.

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Jesse Palmer asks the eight bakers to create a dessert that features an edible candle that actually lights; the bakers go head-to-head in a lemon meringue pie and carrot cake challenge to impress judges.

Jesse Palmer challenges the seven remaining bakers to make ethereal roll cakes with enchanting forest accents; the competitors make tiered macaron cakes featuring an assigned garden vegetable for judges Duff Goldman, Kardea Brown and Nancy Fuller.

The most stacked, loaded, saucy and succulent sandwiches around, from whiskey-and-foie gras decadence to a macaroni and cheese bun.

A seven-pound stuffed lobster in Baltimore; mammoth Mexican burritos in San Jose; a three-pound burger in Coronado.

Before the entrees arrive, there's an entire world of food to explore; from a tower of tater tots in Atlanta to cheese curds in Milwaukee.

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'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 has an East Coast experience as he stops by a food truck in Orlando, Fla., that's rolling out perfect pastrami; in Charlotte, N.C., a hot dog haven is branching out of the bun, and an O.G. Triple D alum dishes out tacos and crab puppies.

Guy Fieri and his son, Hunter, are taking a culinary journey up to Juneau, Alaska, and they dive into everything from a family-run, wood-fired pizza wagon making reindeer pie to a funky basement spot mashing up Latin-Asian fusion.

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.

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.

In Parkland, Wis., sandwiches stuffed with brisket and pork belly; in Jackson, Wyo., Asian bison bowl and Thai curry soup; in Lancaster, Ore., a monster burger and a unique twist on pizza.

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

Guy Fieri's grabbing sandwiches, spice and everything nice, starting with lights-out lamb in Fargo, N.D.; a spot in Sioux Falls, S.D., is loading up hand-held flavor bombs and in Fairbanks, Alaska, a wild pizza place is making spicy, sweet pies.

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.

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

Guy visits Chico, Calif., celebrating the town's food scene as residents recover from ravaging fires; a wood-fired Italian spot cooks up pork ragu; a bakery serves up savory specialties like black bean chili; a pub serves a "Pho-rench Dip.".

In Hawaii, a poke place knocks it out of the park with their island specialties; a crazy Italian spot in San Carlos, Calif., puts tasty twists on their homemade pasta; a Latin joint in Miami serves up killer Colombian specialties.

Guy Fieri dives into comfort cooking; trying barbecue fries and a new spin on chilaquiles in Phoenix; in Boulder, Colo., a pizza place loads up the pies and offers their meatball grinder; a Dallas spot cranks out all kinds of off-the-chain chicken.

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.

In Cincinnati, a spot is piling up chili; in Bend, Ore., a vegan joint is getting creative with tostadas; in Venice, Calif., a pizza stop is frying up their pie.

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

Guy Fieri's digging into dishes that begin with great dough, starting with savory venison sopes in Minneapolis. Then, in Missoula, MT, a pizza spot is slinging artisan pies like meatball verde, and a funky joint is serving up flavorful vegan doughnuts.

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 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.

Cultural cuisine with a twist: a cafe 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.

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

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

Guy Fieri's digging into dishes that begin with great dough, starting with savory venison sopes in Minneapolis. Then, in Missoula, MT, a pizza spot is slinging artisan pies like meatball verde, and a funky joint is serving up flavorful vegan doughnuts.

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 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.

Cultural cuisine with a twist: a cafe 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.

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

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.

In Cincinnati, a spot is piling up chili; in Bend, Ore., a vegan joint is getting creative with tostadas; in Venice, Calif., a pizza stop is frying up their pie.

Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy parmesan pasta in San Luis Obispo.

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

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

Trisha Yearwood plans a fun day for her friends by taking them to an escape room; first, they fuel up with coconut vodka cocktails, cornbread panzanella, roasted Cajun nuts and oven beer can chicken.

The Kitchen hosts share recipes for a perfect spring soiree; Alex Guarnaschelli makes asparagus and prosciutto in phyllo; Katie Lee Biegel prepares a main course of spring chicken paillard; Sunny Anderson brings her easy rainbow fruit salad.

Molly Yeh prepares for Valentine's Day dinner by cooking juicy roasted sumac chicken smothered in zhug sauce, matbucha on a bed of whipped feta, veggie fried rice with middle eastern spices, and chocolate cardamom cake donuts for dessert.

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.

Ree Drummond shares family news while cooking for her kids; she makes Orange Chicken and Peppers for Paige and a French Onion Casserole for Alex to have after her baby is born; there are Totally Terrific Cookies and Sloppy Joes To Go for the boys.

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

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.

Guy Fieri invites his heavy-hitter chef friends over for a spontaneous Sunday cook-off; each chef comes up with unique, flavorful dishes that are easy enough for anyone to make at home.

Chef Aaron May passes some Pimento Cheese Pigs in a Blanket; Chef Shota Nakajima proves to be a pro with his Potato Cheese Mochi; Chef Jose Garces dunks with his Churros with Dipping Sauces.

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition; Michael Symon and Esther Choi challenge them with the unenviable task of turning microwave meals into works of art before judge Eric Adjepong decides who must clock out.

Michael Symon and Esther Choi begin the most devious shift of all as the chefs earn points during each challenge; they'll be tested in cooking, strategy and much more as judge Maneet Chauhan decides their fate two shifts shy of a massive pay day.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

In the final hours, Michael Symon and Esther Choi revisit an old challenge where the chefs must cook the best dishes of their lives; whoever can stave off the final daggers of exhaustion will walk away with $50,000 and an trip to Hawaii.

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

Guy Fieri visits a place in Louisville, Ky., that serves lamb grits and fried bologna; a burger joint cooks up a pork belly Cuban and killer veggie burger; a diner-restaurant with donut sliders and chicken and waffles with a kick in Portland, Ore.

A funky food truck serving loaded platters and Colombian arepas; an Asian joint tucked away in a grocery store dishing out barbecued pork and pork belly ramen; a smokehouse featuring killer wings and a hearty porchetta sandwich.

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.

A funky joint in Little Rock, Ark., pairs their craft brews with all kinds of on-the-bun creations; two brothers put out real deal Italian food; a sandwich shop in Santa Rosa, Calif., dishes out all kinds of righteous recipes.

Guy Fieri's getting into flavors from all over, starting with a Vietnamese spot in Boston that's dishing out rocking rice noodle rolls. Then, Guy finds a legit lamb meatball sub and knockout octopus in Montana, plus jamming jerk chickeninMinneapolis.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennesse; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

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

Guy Fieri 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 is loading up on tropical flavor, starting in a Florida spot serving up lobster enchiladas and lionfish rolls.

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.

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 Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

In Miami, Fla., smoky fried chicken and Buffalo-style pig wings; in In Orange County, Calif., drunken torta and green chicken chilaquiles; on Oahu, Hawaii, huli huli chicken.

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 is loading up on tropical flavor, starting in a Florida spot serving up lobster enchiladas and lionfish rolls.

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.

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 Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

In Miami, Fla., smoky fried chicken and Buffalo-style pig wings; in In Orange County, Calif., drunken torta and green chicken chilaquiles; on Oahu, Hawaii, huli huli chicken.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennesse; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

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

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Molly Yeh is celebrating Mother's Day with a sprinkle-filled tea party; she makes rose cupcake cones, savory hot dog flower buns, ham and cheese sandwiches on sour cream and chive scones, and fairy toast with marzipan butter and homemade sprinkles.

Molly Yeh is hosting a brunch party with a few of her former bridesmaids; she starts by making her sweet and fluffy blueberry blintzes followed by a satisfying breakfast salad with soft-cooked eggs and crispy walnut sausage patties.

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.

It's wheat harvest time, and it is time to make a tasty wheat truck lunch for two. Crispy fried chicken Banh Mi sandwiches, a side of salt and vinegar potato salad, a savory miso broccoli grain salad, and a tart pickled plum crumble.

Ree cooks for a dinner party at her best friend's house, starting with Roasted Jalapeno Pimento Cheese; the main course is Baked Sausage and Peppers Bucatini, plus Hearty Citrus Salad; for dessert, Ree whips up decadent Espresso Cream Poke Cake.

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

Ree Drummond is sharing four protein-packed and super easy dishes; first, Ree makes fish taco salad with delicious, spiced cod, a chile lime yogurt dressing and amazing mango pico de gallo.

Ree takes a trip down memory lane by sharing chocolate recipes that are special to her. She makes chocolate cake with 7-minute frosting, chocolate rice pudding, Ree's chocolate cereal treats, and the best mini chocolate chip cookies.

Molly Yeh makes a delicious dinner during naptime; she sneaks away to prepare Slow Cooker Asian Wedding Soup, one-Dish Salmon and Veggies, Tamagoyaki and a Red Bean Snacking Cake with Yogurt Glaze.

It's Molly Yeh's turn to host her cookbook club, and this week's theme: Midwest church cookbooks: she puts her own twists on some classics to serve up a Ham and Bean Hotdish, Boozy Gelatin Salad, Midwest Green Salad and Miso Millionaire Bars.

Things get sizzling as Michael Symon makes a grilled strip steak with anchovy garlic butter that even non-steak lovers will enjoy; then, he combines tomatoes with orecchiette for an easy pasta salad, while Liz makes a bourbon-based boulevardier.

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

It's breakfast all day at "The Kitchen!"; Sunny Anderson starts off with her Easy Pizza Eggs Benedict; Katie Lee Biegel makes a Carbonara Frittata and Geoffrey Zakarian recreates his Instagram sensation recipe, the Croque Monsieur.

Four of the food world's fastest chefs compete in Guy Fieri's quickest game, Grocery Rush; they must create an upscale dinner in just 20 minutes before the bouncing balls select the mandatory protein.

A budget battle is taken up by three cost-saving chefs; Guy Fieri challenges them to prepare a four-plate dinner with only $25; the winner earns an automatic $10,000 before facing the all-star judge of their choice.

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

Chefs must shop with tiny bags and make signature seafood dishes; a blind choice determines which canned ingredient they must feature in their comfort dishes; a roll of the dice determines the parameters for the chefs' spicy chicken dinners.

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

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