Bobby has a full house for Thanksgiving when he's joined by Damaris Phillips and "Man v. Food" host Casey Webb; chefs Kevin Grossi and Lindsay Porter want a second helping of victory.

Geoffrey Zakarian and Sara Haines have a lot to be thankful for this year; they bring in Creole Chef Bernard Carmouche and meatball master Daniel Sharp to stuff Bobby Flay like a turkey.

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.

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

Bobby has a full house for Thanksgiving when he's joined by Damaris Phillips and "Man v. Food" host Casey Webb; chefs Kevin Grossi and Lindsay Porter want a second helping of victory.

Geoffrey Zakarian and Sara Haines have a lot to be thankful for this year; they bring in Creole Chef Bernard Carmouche and meatball master Daniel Sharp to stuff Bobby Flay like a turkey.

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.

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

Paid programming.

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!

Ree Drummond makes her Thanksgiving recipes; the feast includes her foolproof simple roasted turkey with an herby butter, easy cornbread and sausage stuffing and classic giblet gravy; the trick to a shortcut cranberry sauce.

In their first challenge, each baker must create a holiday showpiece that represents how they celebrate at home; Judges Yolanda Gampp and Jacques Torres choose the top six bakers to become empire leaders.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Ree Drummond and Eddie Jackson ask four cookie makers to whip up imposter cookies that look just like dishes fit for the North Pole Christmas dinner; it's time for dessert as the cookie makers tackle Christmas cookie pies.

Ree Drummond and Eddie Jackson bust out their magnifying glasses as the cookie masters put their spin on the North Pole's favorite game; the bakers create 3D cookie displays showing Santa's favorite North Pole spots.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

Sunny Anderson kicks off the holiday season with a Friendsgiving takedown unlike anything Bobby Flay's ever seen; chefs Damaris Phillips, Jet Tila and Antonia Lofaso are serving up festive dishes with a heaping side of revenge.

Jeff Mauro enlists chefs Aarti Sequeira, Kelsey Barnard Clark and Andrew Zimmern to serve up bold flavors, bigger personalities and plenty of trash talk in order to carve out a turkey-day victory over Bobby Flay.

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration; chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table.

Ina Garten passes the whipped cream as she recruits chefs Amanda Freitag, Aarti Sequeira and Duff Goldman to serve Bobby Flay a slice of humble pie; in each round, these chefs bakeup an ode to everyone's favorite Thanksgiving dessert.

The 12 bakers are divided into the Nice Team and the Naughty Team and Jesse Palmer challenges each team to create an edible holiday village; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker from the losing team gets eliminated.

Jesse Palmer challenges the Naughty and Nice teams to make holiday cocktail and mocktail desserts; then, the bakers create meringue-based desserts that are either cheerful or cheeky, to impress judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer asks the teams to create over-the-top holiday wreath desserts and the team who won the previous challenge gets to pick a naughty or nice advantage; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker goes home.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer challenges the Naughty and Nice teams to make holiday cocktail and mocktail desserts; then, the bakers create meringue-based desserts that are either cheerful or cheeky, to impress judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer asks the teams to create over-the-top holiday wreath desserts and the team who won the previous challenge gets to pick a naughty or nice advantage; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker goes home.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Five top cookie makers create Christmas cookies that reflect decades past; crafting edible snow globes with 360-degree shine while drawing flavor inspiration from globe-shaped ingredients like blood oranges, golden berries and grapes.

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

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

Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.

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 Miami, Fla., a husband-and-wife team dishes out primo Peruvian sandwiches; in Wilmington, N.C., a funky joint cooks up the flavors of Panama; in Tucson, Ariz., a funky fresh spin on tacos and carne asada.

Guy Fieri grabs grub straight out of Mom's kitchen; in Boulder, Colo., a mother-son team serve up dan dan noodles and steamed buns; in Columbus, Ohio, a Jamaican joint dishes out jerk chicken; in Arizona, a family spot cooks Latin cuisine.

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.

In Little Rock, Ark., a gas station-turned-eatery pumps bison into a burrito and piles pork onto cornmeal waffles; in Santa Rosa, Calif., a Vietnamese joint makes pho and barbecue pork; in Sonoma, Calif., a barbecue spot loads up a monster burger.

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.

A funky Italian joint in Wilmington, Del., serves arancini and veal scaloppini; a Middle Eastern street food spot in San Diego serves shawarma and falafel; a not-your-typical pizza place in Vancouver tops things off with lamb sausage and pig cheeks.

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.

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

Guy Fieri hits both coasts for dishes; in California, he grabs spicy pork in Palo Alto and plantains in Oakland; he stops at a bakery-restaurant serving up meatloaf and French toast in Wilmington, N.C.

Guy Fieri checks out a funky place in Fargo, N.D., that's piling barbecue onto mac and a Mexican joint in Florida that's pumping out righteous recipes inside a gas station; a Philadelphia spot is serving up hearty home cooking.

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

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

Guy Fieri crosses the Atlantic to dive into the many different cuisines of Barcelona, Spain; here he samples Galician-style octopus and soup, traditional sausage and old-school Catalan cooking.

This trip is a comfort-filled joy ride for Guy Fieri; he finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, Wash., homestyle fried chicken and grits in Draper, Utah and stellar meatless chorizo at a vegan spot in Nashville.

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

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

Fieri's diggin' into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint is putting their spin on an Italian sandwich and a pizzeria is stuffing chicken parm into strombolis.

Guy grabs a fistful of righteous hand-held toppings including Czech specialties in Salt Lake City, a burger joint with beer in the beef and a funky spot in Atlanta with real-deal tacos.

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 meets chefs putting their roots into their menus, like a Utah joint serving Louisiana specialties including blackened chicken pasta; he also finds vegan Israeli flavors in Portland, Ore., and Detroit-style pizza in Denver.

Fieri's grabbing flavorful meat that runs the gamut; there are Mexican pork sandwiches in Memphis, Tenn., and rich short ribs in St. Simons Island, Ga.; in Scottsdale, Ariz., a funky spot is serving up Italian beef and duck fried rice.

This trip, Fieri's diving into scratch-made specialties; in Houston, Texas, there's real-deal Italian pasta; 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 goes from coast-to-coast and to the Great Lakes to dig up some dishes, including outrageous octopus tostadas and gourmet grilled cheese sandwiches.

Guy Fieri hits up a brunch bonanza in Columbus, Ohio, with dulce de leche pancake balls, elevated eats in Boston like rum baba and parmesan pasta in San Luis Obispo, Calif.

Guy Fieri takes a detour to find some not-your-everyday eats; in Richmond, Va., a Jamaican joint is serving oxtail and fried chicken with island flavor and in Reno, Nev., a sandwich spot puts a unique twist on the breakfast burrito.

Fieri's diggin' into not-your-everyday dishes, all day long; in Taos, N.M., there's a stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.

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

Fieri's digging into a world of flavor with flair, starting in Bend, Ore., where a funky spot is stuffin' their buns with unexpected flavors; a Puerto Rican oasis in Utah is cooking real deal mofongo and a Nashville joint is servin' coal-fired pizza.

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.

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

Guy Fieri's loading up on things meaty, cheesy and little sweet; like wild waffles in Anchorage, Alaska and sizzlin' steak tacos in Aspen, Colo.; in Albuquerque, N.M., a lights-out Latin joint is going big with their amazing arepas and pork paninis.

Fieri's getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas; there's a bakery in Los Angeles plating craveable khachapuri; a Japanese joint in Cincinnati is dishing out the-bomb barbecue pork bao.

Fieri's grabbing Southern flavor and south-of-the-border style with a spin.There's standout seafood at an old ice cream shop in Tybee Island, GA, and culinary comfort food in Savannah. Then in Boise, ID, a taco spot gets creative with their carnitas.

Guy digs into a variety of flavor fusions from a Latin-Asian mashup in Chicago and a Nashville hot chicken joint in Seattle to a Hawaiian spot that mixes the island with the mainland.

Guy Fieri hits up joints owned by Food Network super chefs; Maneet Chauhan serves up her creative spin on Indian recipes in Nashville, Tenn.; Michael Symon fires up pork belly at his barbecue spot in Cleveland.

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 starting at a South Bound Brook, N.J., meat market and stacking up their spin on the sloppy joe; in Nashville, Tenn., a taco joint is piling nachos with local flavor; a down-home spot is serving the bomb barbecue pork mac.

Guy Fieri's digging into all-American and foreign favorites; in Houston, a funky spot is firing up Filipino flavor with a twist; a real-deal Washington meat market is stacking up serious sandwiches.

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.

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.

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

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.

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.

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.

Paid programming.

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!

The breakthrough 7-foot tree that opens in seconds, fully lit and decorated! You have to see it to believe it! The new generation of Christmas trees is finally here! Stores flat after the holidays. No stress. No mess. Just pure Christmas magic!

On her birthday, Kardea Brown cooks for two of her favorite ladies, Momma Pat and Aunt TC; she makes Carolina she-crab soup, red wine-braised beef short ribs atop creamy sweet potato polenta and a Southern tradition, hummingbird cake.

Kardea Brown is fixing up the food for her Aunt TC's comedy routine at a church fundraiser; she's making the perfect bites to enjoy all the laughs like fried mac and cheese bites, party meatballs, artichoke dip-stuffed mushrooms and mini Cubans.

Kardea Brown makes some comfort classics for her friends, including maple BBQ chicken and sweet potato waffles with fried green tomatoes; for dessert, Kardea bakes espresso brownies with a mocha ganache that will keep the party warm and cozy.

Kardea Brown hosts her nephew's first birthday party with a menu that all her guests -- young and old -- will love; she makes sheet pan pizzas, buffalo chicken meatballs and a vanilla celebration cake with a mini version for her nephew to smash.

Throwing it back to iconic party bites that deserve a comeback with new twists; fon-duo of taleggio fondue and quick horchata fondue, mini beef wellington bites, and retro rum ginger pomegranate punch.

Molly Yeh throws a baby shower on the farm; she makes savory lentil soup in bread bowls and crave-worthy chicken Caesar salad wraps with crispy cheese; for dessert, there are glossy pink glazed yeasted donuts.

Molly Yeh celebrates her birthday with a brunch feast that includes bacon, egg and cheese bagels; smoked whitefish dip with crispy bagel chips; pistachio cake with cream cheese frosting and donut bagels.

Ree Drummond shares a foolproof plan for an impromptu Tex-Mex dinner party; the menu includes Chili-Orange Steak Street Tacos, Corn and Black Bean Salad and Strawberry Tres Leches Cake.

Ree Drummond shares the pasta love with four recipes; she makes a quick and easy skillet Chuckwagon Pasta, a cool Pickle-tastic Pasta Salad, deliciously simple Green Chili Chicken Ravioli Bake, and Drunken Pasta 2.0, a new spin on a favorite.

Jeff Mauro shares some of the elegant and easy recipes that elevate any occasion, including roasted whole duck with honey, spices and oranges, seared scallops with a quick lemony pan sauce and a chess pie.

Throwing a dinner party without breaking the bank; Katie Lee Biegel makes an aromatic lemon garlic chicken; Jeff Mauro turns a budget staple into rum raisin rice pudding; Geoffrey Zakarian shakes up a Hemingway daiquiri.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Lighting up the arena with three more merry matchups; in the final battle of the night, the always intimidating Voltaggio brothers face off against the Kentucky connection of Sara Bradley and Damaris Phillips.

The holiday magic continues with two final first-round battles; the team of "Iron Chef" Stephanie Izard and two-time TOC champ Maneet Chauhan goes up against the dragon slayer Kevin Lee and James Beard nominee Dale Talde.

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

With the qualifying rounds complete, six teams of masterful cake and sugar artists face off in a challenge to imagine the perfect way to win the ultimate snowball fight.

The five remaining teams of cake and sugar artists are challenged to imagine friendly aliens celebrating their own holidays on another planet; at the end of the face-off, the field of competition narrows with one team's elimination.

The four remaining teams of master cake and sugar artists are challenged to bring the story of a carol to life using their imagination, with cake.

In the penultimate battle, three teams of master cake and sugar artists bring Dr. Seuss' iconic "How the Grinch Stole Christmas" to life by re-imagining the world famous story as a big-screen epic in a whole new movie genre.

With $25,000 and the title of Holiday Wars Champion at stake, the last two teams of cake and sugar artists must showcase the wildest, most powerful, modernization imaginable for Santa's new ride.

The five remaining teams of cake and sugar artists are challenged to imagine friendly aliens celebrating their own holidays on another planet; at the end of the face-off, the field of competition narrows with one team's elimination.

The four remaining teams of master cake and sugar artists are challenged to bring the story of a carol to life using their imagination, with cake.

In the penultimate battle, three teams of master cake and sugar artists bring Dr. Seuss' iconic "How the Grinch Stole Christmas" to life by re-imagining the world famous story as a big-screen epic in a whole new movie genre.

With $25,000 and the title of Holiday Wars Champion at stake, the last two teams of cake and sugar artists must showcase the wildest, most powerful, modernization imaginable for Santa's new ride.

Paid programming.

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!

Cut up to HALF the cost of your monthly cell phone bill. Same Towers. Same Coverage. But a LOT less money. It sounds great but is it too good to be true? Join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

Paid programming.

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!

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

Molly celebrates her healthy baby with foods she couldn't eat while pregnant, including honey bagels with blueberry lox, a big salami railroad sandwich, beans and greens with runny eggs, and frozen strawberries and cream cocktails.

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

Molly prepares a buffet spread for her sister-in-law's baby shower; the menu includes Walking Fish tacos with crunchy cabbage slaw and cilantro dressing, pigs in a blanket with harissa ketchup and honey mustard, and meatball sliders with a twist.

Molly treats her girlfriends to her favorite brunch dishes, including mini quiches with peas and bacon, garlicky lemony kale and a dark chocolate scone loaf with marzipan, and a refreshing fresh mint iced coffee for a morning pick-me-up.

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

Molly Yeh celebrates her new book release by serving a few favorites.

Ree hosts a cooking and eating get-together with her Oklahoma City Thunder gal friends; white spinach artichoke lasagna with a butternut and kale salad; the party continues with Thunder margaritas in the team colors and boozy berries and cream.

Ree prepares impressive dinner entrées including seared strip steak with jalepeño cream sauce, one-pan garlic butter shrimp penne, lighter braised greens and make-ahead tiramisu cheesecake cups.

Ree Drummond is all about fast and fabulous party food for easy entertaining; she prepares delicious Herby Mediterranean meatballs, an incredible Cajun shrimp cocktail, spicy jalapeno cheeseburger wontons and sophisticated rum balls.

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.

Molly Yeh hosts a harvest bake-off for the farmers in the shop, submitting her own Chocolate Combine Cookies; she makes a big lunch with hearty Bacon Frittata Focaccia Sandwiches, Kimchi Mac and Cheese, and Broccolini and Cannellini Soup.

Molly Yeh makes Mexican-inspired favorites for a hockey party, including meaty al pastor taco salad, charred corn seven-layer dip, and cheese-crusted fajita veggie quesadillas; sparkly strawberry churros add a bit of extra fun for dessert.

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 is making a slew of colorful dishes for a painting party; the menu includes her pork meatball Banh Mi sandwiches, crispy rice salad with kale and succulent ham summer rolls; for dessert, there's a terrazzo jelly cake to draw... then devour.

The Kitchen preps tea party food that's perfect for any celebration; Sunny Anderson whips up her easy asparagus and tomato quiche, Alex Guarnaschelli serves up cornmeal scones, and Geoffrey Zakarian tops off the tea tower with millionaire bars.

Casey Webb challenges three teams of Christmas bakers and their ice sculptors to create colossal Christmas tree cake displays complete with edible presents, ornaments and pyrotechnics.

Casey Webb challenges three teams of Christmas bakers to create fantasy snow globe cakes that capture the magic and joy of the holidays; each team uses ice sculpture to enhance the glitz and glam of their display and impress the judges.

Casey Webb challenges three teams of master holiday bakers and their ice sculptors to show off a new side of Santa's better half in out-of-this-world cake designs and displays.

The three remaining baking teams and their ice sculptors must create the ultimate "Night Before Christmas" cake display featuring Santa.

Inspired by Polyjuice Potion, James and Oliver Phelps challenge the five remaining teams to recreate two items as hyperrealistic edible showpieces; judges Carla Hall and Jozef Youssef decide which team made the most convincing and delicious artifact.

Hosts James and Oliver Phelps challenge the baking teams to create supersized "Harry Potter" artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Sunny Anderson kicks off the holiday season with a Friendsgiving takedown unlike anything Bobby Flay's ever seen; chefs Damaris Phillips, Jet Tila and Antonia Lofaso are serving up festive dishes with a heaping side of revenge.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Sunny Anderson kicks off the holiday season with a Friendsgiving takedown unlike anything Bobby Flay's ever seen; chefs Damaris Phillips, Jet Tila and Antonia Lofaso are serving up festive dishes with a heaping side of revenge.

Paid programming.

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!

The breakthrough 7-foot tree that opens in seconds, fully lit and decorated! You have to see it to believe it! The new generation of Christmas trees is finally here! Stores flat after the holidays. No stress. No mess. Just pure Christmas magic!

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.

Paid programming.

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!

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

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

Memorable suppers from Molly's early days on the farm include chicken pot hot dish and a sweet cookie salad with homemade cookies and mandarins; Pizza Friday features sausage and broccolini pizza pockets to be enjoyed out on the tractor with Nick.

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

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 makes cheesy smashed meatball burgers, a colorful antipasto salad with prosciutto-wrapped breadsticks, a crispy parmesan fried onion and spumoni cake jars for dessert.

Bright ideas for sweet and savory bites perfect for any holiday party; Sunny Anderson creates a DIY carving station with her Easy Beef Tenderloin with Holiday Pesto.

Beef tenderloin with blue cheesy Yorkshire puddings; easy garlicky lemon butter green beans; mashed potatoes gratin; gingerbread house cookie cake; mulled cranberry punch.

Marcela Valladolid teaches how to set a sparkling holiday table; Jeff Mauro's seasonal orange cranberry wreath cake; Geoffrey Zakarian makes a flame of love cocktail; manners expert Thomas Farley gives party etiquette advice.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

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

Chef Jet Tila and "The Talk"'s Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity dishes.

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.

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

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.

Five former champions return to the workshop for another round of competition; creating a Christmas village puzzle out of six perfectly interlocking cookies and crafting massive Christmas mantels with realistic fireplaces.

Five festive cookie makers use their imaginations to decorate cookies that feature the perfect present for ol' Saint Nick; the bakers also fashion the ultimate Christmas party-starter: life-size ugly Christmas sweaters.

Five cookie makers must take on the latest dessert trend and create cookies decorated to reveal surprises beneath the icing, then they have to defy gravity by building giant, hanging, cookie chandeliers worthy of the finest Christmas dinner table.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Host Oliver Hudson helps guide the remaining teams as they tackle their toughest challenge yet: making their gingerbread move! Guest judge D'Arcy Carden joins to help decide which teams make it to the finale, and which team goes home.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Host Oliver Hudson helps guide the remaining teams as they tackle their toughest challenge yet: making their gingerbread move! Guest judge D'Arcy Carden joins to help decide which teams make it to the finale, and which team goes home.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

Five cookie makers must come up with gingerbread men costumes and are challenged to construct candy filled versions of Downtown North Pole.

Paid programming.

This amazing Beauty Secret is for all ages & skin types. You'll create a Youthful, Sexy Glow with 1 Compact, 1 Brush, in 1 Minute & discover the Magic of Mineral Mist by Christina Cosmetics.

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.

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

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

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.

Chefs Kelsey Barnard Clark, Carlos Anthony and Crista Luedtke set their friendships aside for a culinary competition.

Eric Adjepong invites comfort food connoisseurs Eddie Jackson, Molly Yeh and Damaris Phillips to risk $5,000 of their own money in an intense game of skill and chance.

Eric Adjepong has a $30K mega-battle on his hands as chefs Jet Tila, Bryan Voltaggio and Michael Voltaggio bet big and cook even bigger; serving up delectable dishes with a hearty helping of brotherly smack talk on the side.Guests: Jet Tila, Bryan Voltaggio, Michael Voltaggio..

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.

This battle is all about indulging wholeheartedly in late-night cravings; in the first round, tacos and ramen in the basket force the chefs to make fusion plates; the entrée basket includes a very hot pepper and a beloved potato product.

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.

Cooking Channel stars Gabriele Corcos, Kelsey Nixon, Roger Mooking and Jim Stacy are set to take on a holiday challenge; the appetizer basket features a whole roasted goose; a meat-and-potatoes entree round.

Four grandmas bring their cooking styles to the kitchen and give the judges a holiday dining experience to remember; unusual candy canes in the appetizer round; a gilded surprise in the second basket; holiday cookies in the dessert round.

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

Eddie Jackson and Poppy Harlow break the news to Bobby Flay that he is going to lose; Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.

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

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

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.Guests: Carson Kressley, Tiffani Faison, Tiffany Derry, Scott Conant..

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

In the spirit of the holidays, Amanda Freitag invites actress Jamie-Lynn Sigler to bring some cheer to the arena; they ho-ho-ho-hope that either chef Ron Duprat or chef Gabriel Pascuzzi can slip in Grinch-style to steal the win from Bobby Flay.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.Guests: Carson Kressley, Tiffani Faison, Tiffany Derry, Scott Conant..

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

In the spirit of the holidays, Amanda Freitag invites actress Jamie-Lynn Sigler to bring some cheer to the arena; they ho-ho-ho-hope that either chef Ron Duprat or chef Gabriel Pascuzzi can slip in Grinch-style to steal the win from Bobby Flay.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.Guests: Carson Kressley, Tiffani Faison, Tiffany Derry, Scott Conant..

Paid programming.

Are you making the most of your Medicare coverage? In this program you will learn about the variety of Humana Medicare plans designed to fit your needs, your lifestyle, and your budget.

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!

Paid programming.

Duff Goldman's team and Ashley Holt's team battle to make cakes inspired by their best meal ever and featuring hyperrealistic food. Deciding which cake is worthy of $10,000 is up to judges Amaury Guichon, Sherry Yard and Jacques Torres.

Duff Goldman's squad and Timbo Sullivan's team create cakes that feature dazzling architectural detail, both inside and outside; judges Amaury Guichon, Sherry Yard and Drew Scott decide which cake wins the $10,000.

Ree Drummond spices things up with her favorite speedy cajun tequila shrimp lettuce wraps, then she turns up the heat with peppers, shells and cheese, a colossal mountain burger, and a jalapeño blackberry margarita with a kick.

Italian meatball soup; potato-leek pizza; skillet cookie; orange brulee.

Stuffed pizza crust with arrabiata sauce; orange blueberry muffin tops; a little fruit with my crisp; crispy chicken skins; incredible CLT salad with simple ranch dressing.

Ree Drummond is prepares for a party by making a tasty lineup of low-carb appetizers; sausage stuffed mushrooms; make-ahead zucchini roll ups; baked brie a la Ree; jalapeno cheese crisps; salmon and cucumber bites; Spanish marinated olives.

Ree Drummond is on the ranch making fast and easy dishes; there's shortcut gussied up ramen followed by an effortless one pot clam spaghetti.

Ree Drummond thinks thrifty with meals that are budget-friendly and big on flavor, like hearty veggie ragu with cheesy polenta, a 16-minute creamy pork chop pasta, stunning slow cooker chicken verde burritos, and her mash-up cheeseburger bowls.

Guy Fieri's teenage son, Ryder, accidentally leaves behind a cart full of his favorite after-school snacks, so Guy makes four talented, up-and-coming chefs incorporate the snacks into two rounds of GGG hijinks.

Buddy Valastro convinces Guy to declare it Dessert Day in Flavortown Market; four dessert chefs from across North America sculpt works of art and bake their buns off for a shot at the dough.

Alex Guarnaschelli makes her return to Flavortown Market by taking on Rocco DiSpirito and Brian Malarkey; Guy Fieri hits them with his new swap wheel.

Four previous winners return for the holidays to take on more of Guy Fieri's games; chefs must shop for ingredients using nothing but oversized stockings; chefs are given a gingerbread house that they must flip into a fine dining holiday dinner.

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 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.

In Fargo, N.D., a funky place is piling barbecue onto mac and heating up wings; a Mexican joint in Parkland, Fla., is pumping out righteous recipes inside a gas station; a scratch-made spot servin' up hearty home cooking in Philadelphia.

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

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 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.

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

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

Sunny Anderson and Saturday Night Live's Punkie Johnson let the good times roll in Bobby Flay's kitchen arena as they cheer on New Orleans chefs Chris Vazquez and Eric Cook.

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

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

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

Sunny Anderson and Saturday Night Live's Punkie Johnson let the good times roll in Bobby Flay's kitchen arena as they cheer on New Orleans chefs Chris Vazquez and Eric Cook.

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

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

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

Discover the Nectar Tri-Comfort Cooling Pillow for the ultimate sleep experience! Adjustable to three firmness levels to provide customized support and cooling all night long. Order NOW to get a second pillow FREE, plus a 30-night home trial!

Paid programming.

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!

The Scout Elves want to play the "12 Days of Christmas" at their concert, but they mix up the lyrics; Duff Goldman tasks the teams with delivering a twisted-up "12 Days of Elfmas" showpiece.

The scout elves have some trouble tuning up Santa's sleigh, so Duff Goldman asks the teams to create a sleigh design that will wow Mr. Claus; two teams build inventive snow forts for a snowball fight between judges Kardea Brown and Ashley Holt.

The scout elves fly over their favorite places as they return to the North Pole, so Duff Goldman challenges the finalists to elf-ify a famous landmark; Kardea Brown and Ashley Holt award their Ambassadors of Confectionery Concoctions with $25,000.

The five bakers use cookies to show off their vision of Christmas future; building baked and breakable gift displays to re-create the joy of unwrapping gifts on Christmas morning.

Five cookie makers put their heart and soul into crafting cookies that celebrate Christmas weddings; the competition heats up as the cookie makers create 3D Christmas trees inspired by plants found deep in the desert.

Ree and Eddie challenge five cookie makers to make holiday cookies from when dinosaurs roamed the Earth; the bakers craft 3D vehicles fueled with soda flavors for moving around the North Pole.

Ree Drummond and Eddie Jackson invite four cookie-making couples to make two gift tags -- one for each of them; the pairs then construct a fortress fit to withstand a snowball fight with a ready pile of snowballs in hopes of winning $10,000.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Giada De Laurentiis decks the halls as triple-threat titans Tiffany Derry, Michael Voltaggio and Brooke Williamson try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

Carla Hall ushers in an all-pastry holiday extravaganza with chefs Alex Guarnaschelli, Damaris Phillips and Zac Young.

Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.

Geoffrey Zakarian is Bobby Flay's tour guide as chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.

Jonathan Bennett asks the five teams to create a jolly depiction of a heist involving the world's naughtiest kids stealing Santa's famous Naughty List.

Five teams of cake and sugar artists must imagine what happens outside of the North Pole and make a creation symbolizing Santa Claus as a world hero.

Five teams of master cake and sugar artists create what happens when all the Thanksgiving turkeys decide to make a break for it.

The five teams show the judges what happens when too much holiday magic happens and newly minted toys come alive, escape from their boxes and go crazy.

Raven-Symone challenges the four remaining teams of master cake and sugar artists to imagine the most romantic wedding the world has ever seen at the North Pole; judges Shinmin Li and Erin Acevedo decide which team will go home with $25,000.

The four remaining teams of cake and sugar artists must create the most bizarre visions of a Christmas party in the animal kingdom.

Five teams of master cake and sugar artists create what happens when all the Thanksgiving turkeys decide to make a break for it.

The five teams show the judges what happens when too much holiday magic happens and newly minted toys come alive, escape from their boxes and go crazy.

Raven-Symone challenges the four remaining teams of master cake and sugar artists to imagine the most romantic wedding the world has ever seen at the North Pole; judges Shinmin Li and Erin Acevedo decide which team will go home with $25,000.

The four remaining teams of cake and sugar artists must create the most bizarre visions of a Christmas party in the animal kingdom.

Five bakers take on a stringy trend and build Christmas cookie carousels.

Paid programming.

The breakthrough 7-foot tree that opens in seconds, fully lit and decorated! You have to see it to believe it! The new generation of Christmas trees is finally here! Stores flat after the holidays. No stress. No mess. Just pure Christmas magic!

For the kickoff challenge, 12 kid bakers create an animal texture tart decorated with creature-inspired features like scales, feathers, fur or fins; adding an edible version of their animals tail.

Duff Goldman and Kardea Brown challenge kids to make animal macarons with edible habitats; Duff demonstrates smooth batter preparation before the baking competition begins.

Inspired by the animated movie "Dog Man," Duff Goldman and Kardea Brown pair up the remaining 10 kid bakers to create two-tiered "Dog Man" cakes; the bakers must incorporate an ingredient that all dogs and humans love, bacon!

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Hosts James and Oliver Phelps challenge the baking teams to create supersized "Harry Potter" artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

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

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

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

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

Guy Fieri checks out scratch-made Italian in Buffalo, Wyo., a gluten-free Venezuelan spot in Calgary, Alberta, and a southern Caribbean mashup serving oxtail with extra spice in Memphis, Tenn.

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.

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

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

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.

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

Guy's hitting up a taco joint going above and beyond with their Ahogada Torta and a quesadilla-taco-au jus mashup; a Thai spot is piling up the pork and dynamite dumplings; a funky food truck is loading up monster sandwiches.

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

Guy Fieri catches up with lights-out lengua at a mom-and-pop taco spot in Phoenix; a meatless butcher in Minneapolis puts their plant-based stamp on a huli-huli rib panini.

Guy Fieri checks out a Trinidadian shop in Marietta, Ga., that's plating lights-out oxtail; a Los Angeles Thai spot serves beefed-up boat noodles; an Italian joint near Cincinnati fires up primo pancetta bucatini.

Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.

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'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 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.

Guy Fieri catches up with lights-out lengua at a mom-and-pop taco spot in Phoenix; a meatless butcher in Minneapolis puts their plant-based stamp on a huli-huli rib panini.

Guy Fieri checks out a Trinidadian shop in Marietta, Ga., that's plating lights-out oxtail; a Los Angeles Thai spot serves beefed-up boat noodles; an Italian joint near Cincinnati fires up primo pancetta bucatini.

Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.

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'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 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.

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

Guy Fieri's heading back for some global grub, starting with Thai in Phoenix, Ariz.; a Syracuse, N.Y., spot is still serving up legit Lebanese; Triple-D's first Druze restaurant is thriving in New York City.

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

Paid programming.