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

Guy Fieri checks in with some funky Flavortown tastemakers, starting with a wicked-good waffle spot in Syracuse; an Allston joint is bringing gourmet mushroom asada and a Minneapolis pub is stuffing their patties with ghost pepper cheese.

Guy Fieri's going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.

Guy Fieri's sampling Southern, sweet, and Spammy sensations! A triple-G champ is serving craveable cake in Calgary, Alberta, a husband-and-wife team in Reno, NV, is rocking killer collards, and an Asheville, NC, joint is cooking up a sweet soy Spam bowl.

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

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

Guy Fieri checks in with some funky Flavortown tastemakers, starting with a wicked-good waffle spot in Syracuse; an Allston joint is bringing gourmet mushroom asada and a Minneapolis pub is stuffing their patties with ghost pepper cheese.

Guy Fieri's going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.

Guy Fieri stops at some standout spots, starting with lights-out lamb shank at a Lebanese eatery in Minneapolis; a DDD O.G. in Venice, Calif. cranks out smoked wings and a Falmouth, Mass. joint has added a roast beef sammie.

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.

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The Emmy-winning actor, comedian, writer and producer Julia Louis-Dreyfus joins Ina Garten at the barn to enjoy country French omelettes and a Beatty's chocolate cake frosting and piping masterclass.

Allison Janney joins Ina Garten at the barn for a day of amazing conversation and a cooking lesson. Ina welcomes Allison with Baked Fontina, a spin on a childhood favorite, and shares the secrets to making perfect Cacio e Pepe and Lemon Vinaigrette.

With staples from her pantry, Kardea Brown cooks a meal with grilled country-style pork ribs, red beans, rice, and grilled cabbage wedges with buttermilk ranch; for dessert, Kardea makes a cherry cola chocolate cake with warm, fudgy frosting.

Kardea Brown and her friends enjoy an afternoon on the water with a meal fitting for a boat ride; the menu includes a fancy BLT with pickled tomatoes, grilled watermelon and tomato salad, tuna pasta salad and Kardea's kitchen sink cookie.

Kardea Brown celebrates her boo's most recent trip around the sun by cooking up a menu chock full of his favorites, like Collard Green Stuffed Shells, Pear and Glazed Pecan Salad, Cast-Iron Garlic Parmesan Biscuits and Strawberry-Swirl Cheesecake.

In hopes of reporting the weather live, Kardea Brown serves meteorologist Dave Williams' crew mustard greens and artichoke dip, roasted grape chicken salad with tarragon and pecans, herb roasted potato wedges and no-bake peach pie cheesecake bars.

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

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

Ree Drummond is making over the menu at her Mercantile store; she's dishing out some new favorites like crunchy french toast, no-cook heirloom tomato salad, the Smokie Okie, a fabulous fried chicken BLT sandwich, and her strawberry cake.

Ree Drummond shares perfectly portioned meals for two; she has one-pan Apple Cider Pork Chops, speedy Easy Corn Pasta, extra comforting Meatloaf Patties and a shortcut side of Instant Cheesy Mash that's good enough for company.

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 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.

All the ways to fry tasty dishes; Katie Lee Biegel makes homemade pizza bites; Alex Guarnaschelli shares the perfect fried shrimp with orange slices and basil; Sunny Anderson shows how to make fried cookie dough balls!

The hosts are sharing nostalgic bites from their hometowns, like baked steak and gravy, New England clam dip and an authentic Chicago-style pizza pillow puff; chocolate pudding and cream roll cake is inspired by a well-loved sweet treat.

Four chefs who lost GGG in their final cook the last time around return for a second chance at proving themselves.

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.

Guy and Hunter force celebrity couples to shop in separate halves of the store to make breakfast in bed.

Guy Fieri challenges three chefs with one five-minute shop for the whole competition; they can only grab two ingredients per aisle to make a family friendly brunch; they must make an upscale dinner using leftover ingredients.

The second round heats up as Guy Fieri welcomes the final Super 16 chefs to battle for the remaining four spots in the Great 8. Who will keep their championship dreams alive and move closer to the belt, the coveted title, and $150,000?

Guy Fieri welcomes the triumphant Great 8 back to the arena for the fiercest quarterfinals in Tournament of Champions history. In four sudden death battles, eight world-class chefs face an amped-up randomizer as the categories go international this round.

Say cheese! The reigning champion defends their title against chefs Jamie Tran and Isaac Toups as they prove to judges Jet Tila and Antonia Lofaso that they can handle the cheesy curveballs and dairy-driven twists of Guy Fieri's Flavortown restaurants.

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 wildcards to win bragging rights and cold, hard cash.

Guy Fieri welcomes the triumphant Great 8 back to the arena for the fiercest quarterfinals in Tournament of Champions history. In four sudden death battles, eight world-class chefs face an amped-up randomizer as the categories go international this round.

Say cheese! The reigning champion defends their title against chefs Jamie Tran and Isaac Toups as they prove to judges Jet Tila and Antonia Lofaso that they can handle the cheesy curveballs and dairy-driven twists of Guy Fieri's Flavortown restaurants.

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 wildcards to win bragging rights and cold, hard cash.

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

Jeff Mauro and Antonia Lofaso teach the recruits to craft their own version of a hero sandwich; in the main dish challenge, the teams venture into Mexican cuisine with flavorful enchiladas; the bottom two recruits face off in a taco showdown.

After a mystery scone tasting game, chefs Jeff Mauro and Antonia Lofaso ask the recruits to create their own flavorful scones; the teams prepare a multi-course dinner fit for royalty; some recruits are banished from the kitchen.

This potluck season, Ree Drummond is all about fast BBQ; she prepares a make-ahead berry cheesecake icebox pie and shortcut hash brown potato salad; then, Ree whips up a colorful cowboy caviar and gets sticky with spicy BBQ peach smoked sausage.

Ree Drummond hosts a Q&A with questions from friends, townsfolk and visitors to Pawhuska while she makes a party ready epic dip platter; she spills the secrets on her speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

Ree Drummond shares simple takes on comfort classics; she spices up Tex-Mex chicken fried steak, puts a speedy spin on pesto chicken lasagna skillet, gives cream of celery soup a retro vibe, and adds luxury to white chocolate hot chocolate.

Ree Drummond puts a fresh spin on four 16-minute meals; a surprising Queso Steak Salad, BBQ Meatball Subs, Shrimp Scampi Pizzas and easy Creamy Garlic Chicken.

The hosts trade places and cook dishes in each other's style; Geoffrey Zakarian stacks an egg sandwich with tomato jam for Sunny Anderson while she mixes a gin and juice spritzer; Katie Lee Biegel makes a salad that represents her fellow hosts.

Katie Lee Biegel makes next-level shrimp tacos with habanero and peach salsa; Sunny Anderson kicks up salsa sweet and salty sesame baked chicken; Alex Guarnaschelli crafts a kimchi mayo.

Jesse Palmer challenges the seven remaining chefs to find inspiration in grab-and-go gas station snacks; the bakers create their own interpretation of a classic dessert, like an opera cake or a Sachertorte, for judges Duff Goldman and Zac Young.

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.

Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete; Scott enjoys showing off his skills to the Titans, and it's all fun and games until judge Jonathan Waxman puts the pressure on.

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

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.

Sunny Anderson ("The Kitchen") and chef Carla Hall arrive to whoop on Bobby Flay, bringing along Spanish cuisine expert Jonah Miller and Portuguese chef Ronny Miranda to duke it out first.

Anne Burrell and Jet Tila team up to take down Bobby Flay; they have the tough job of choosing between pizzaiolo Tony Gemignani and England's own Robert Aikens, who are both laser-focused and ready to prove their superior skill in the kitchen.

Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the runway to dress Bobby Flay down.

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

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.

Alex Guarnaschelli and comedian Roy Wood Jr. deliver a double dose of smack talk as chefs Joe Flamm and Dafne Mejia give Bobby Flay a run for his money.

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.

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

Jesse Palmer tasks the bakers with creating a visually stunning chocolate sculptural piece along with a complementary baked element; chocolatier Amaury Guichon joins Duff Goldman to judge the chefs' technical precision and creative storytelling.

Alex Guarnaschelli and comedian Roy Wood Jr. deliver a double dose of smack talk as chefs Joe Flamm and Dafne Mejia give Bobby Flay a run for his money.

Andrew Zimmern and Tiffani Faison recruit Filipino chefs Michael Collantes and Laila Bazahm to throw Bobby Flay a curveball.

Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

Jesse Palmer tasks the bakers with creating a visually stunning chocolate sculptural piece along with a complementary baked element; chocolatier Amaury Guichon joins Duff Goldman to judge the chefs' technical precision and creative storytelling.

Alex Guarnaschelli and comedian Roy Wood Jr. deliver a double dose of smack talk as chefs Joe Flamm and Dafne Mejia give Bobby Flay a run for his money.

Andrew Zimmern and Tiffani Faison recruit Filipino chefs Michael Collantes and Laila Bazahm to throw Bobby Flay a curveball.

Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

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.

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

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

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

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.

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.

The final three trucks undergo Tyler Florence's secret surveillance challenge in Newport News, VA, and the loser gets shut down for an hour; the top teams blow challenges they could have easily won; one truck sets an all-time sales record.

Tyler Florence challenges the final two teams to feed the sailors of an aircraft carrier at Naval Station Norfolk; the trucks move to town, and it all comes down to sales.

Alex Guarnaschelli hosts as four chefs square off in a competitive pop-up kitchen outside a grocery store; assigned a theme for each round, the chefs must size up shoppers as they exit the store and negotiate their grocery bags.

When four chefs get started on their eye-opening morning meals, they have no idea what Alex Guarnaschelli has in store for them.

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

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.

Eric Adjepong invites Aarti Sequeira, Catherine McCord, and Damaris Phillips to spend their ladies' night at his card game as they have a culinary showdown with the final round hinged on the best French toast.

Chef Antonia Lofaso returns for another wild night at Eric Adjepong's high-stakes culinary poker showdown! This time, she's betting against her best buddies and acclaimed restaurateurs Ayesha Nurdjaja and Claudette Zepeda.

Mei Lin, Tiffany Derry and Brian Malarkey to put $15,000 of their own money on the line.

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.

The competing chefs have to cook with foods that were popular in the 1960s; a certain soda and some sweet meat are part of the appetizer basket, but the clock seems to be the most difficult aspect of the challenge.

The chefs set out to make trendy 1990s foods yummy for a new millennium; the combination of ingredients in the first basket confuses the competitors, and missteps threaten to derail one competitor's plans in the dessert round.

The competing chefs have to cook with ingredients representative of foods we might be noshing on in the future, including insects in the first round.

The chefs rush to come up with smart ways to utilize the alligator in the first basket, but they soon learn their gator plans might be difficult to execute; in the dessert round, an ice cream machine fiasco spells trouble for one of the competitors.

The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

The chef who cracks the code on this special competition's egg-centric baskets will win $10,000! Delicate eggs and smoked seafood are part of the appetizer round challenge, and the finalists find a giant egg in the dessert basket.

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

The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.

The chef who cracks the code on this special competition's egg-centric baskets will win $10,000! Delicate eggs and smoked seafood are part of the appetizer round challenge, and the finalists find a giant egg in the dessert basket.

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

The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.

The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.

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.

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Asparagus and rhubarb; Chrissy Teigen's mom's new cookbook.

"The Kitchen" co-hosts put their own unique touches on delicious Italian recipes; Alex Guarnaschelli brings dessert with her classic tiramisu, Geoffrey Zakarian whips up a tricolore salad, and Jeff Mauro makes the ultimate cheesy chicken Parmesan.

"The Kitchen" is about indulgent treats and over-the-top sweets; Geoffrey Zakarian and Alex Guarnaschelli mix up fall-inspired drinks, Jeff Mauro cooks a rich, classic fettuccine alfredo, and Sunny Anderson shares her perfected OG sugar donuts.

Guy Fieri welcomes the triumphant Great 8 back to the arena for the fiercest quarterfinals in Tournament of Champions history. In four sudden death battles, eight world-class chefs face an amped-up randomizer as the categories go international this round.

Guy Fieri invites four favorite Diners, Drive-ins and Dives seafood chefs to make some waves in Flavortown Market; they create a regional fish dish using the catch in their fly-fishing net and dig for canned seafood to feature in a shellfish dish.

Four seafood masters play Go Fish to determine what they'll cook for dinner, and they make a shellfish feast using sample items from the store.

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

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

Guy Fieri invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.

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

Guy Fieri pairs the remaining six DDD chefs into teams and gives each duo under $20 to create a classic food duo; the top two teams continue their race for the $30,000 grand prize, while the bottom duo faces off in a seafood dinner budget battle.

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

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

Say cheese! The reigning champion defends their title against chefs Jamie Tran and Isaac Toups as they prove to judges Jet Tila and Antonia Lofaso that they can handle the cheesy curveballs and dairy-driven twists of Guy Fieri's Flavortown restaurants.

Guy Fieri challenges the competitors to leave the plates behind and serve everything in a bowl; the returning champion takes on chefs Martel Stone and Evelyn Garcia to win over judges Antonia Lofaso and Aaron May in Flavortown's fiercest competition yet.

Guy Fieri welcomes the triumphant Great 8 back to the arena for the fiercest quarterfinals in Tournament of Champions history. In four sudden death battles, eight world-class chefs face an amped-up randomizer as the categories go international this round.

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

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

Guy Fieri challenges the competitors to leave the plates behind and serve everything in a bowl; the returning champion takes on chefs Martel Stone and Evelyn Garcia to win over judges Antonia Lofaso and Aaron May in Flavortown's fiercest competition yet.

Guy Fieri welcomes the triumphant Great 8 back to the arena for the fiercest quarterfinals in Tournament of Champions history. In four sudden death battles, eight world-class chefs face an amped-up randomizer as the categories go international this round.

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

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

Say cheese! The reigning champion defends their title against chefs Jamie Tran and Isaac Toups as they prove to judges Jet Tila and Antonia Lofaso that they can handle the cheesy curveballs and dairy-driven twists of Guy Fieri's Flavortown restaurants.

Guy's letting four chefs choose between three different budgets over three rounds; they quickly realize it's much harder than it looks, with one budget allowing for only four dollars a plate.

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The modern grills and smokers have been replaced with Old West live-fire gear; team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso lead the Brawlers as they rustle up breakfast and a hearty, cowboy-worthy feast.

The Brawlers step out of their comfort zone for a baking challenge; captains Bobby Flay, Maneet Chauhan and Antonia Lofaso need all hands on deck in a veggie-forward team brawl to prove these competitors don't need meat to bring the heat.

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 superhero chefs race to make mussels dishes in the appetizer round; the competitors' personalities and culinary points of view have a chance to shine in their skirt steak entrée plates.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

Four chefs connected to the rich culinary history of Africa cook with passion in this special competition. Goat chops test the chefs' chops in the entrée round, and a final basket that skews more savory than sweet presents a challenge for the finalists.

New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has payed off.

Chef Silvia Barban has one thing on her mind, and that's sweet revenge; Brooke Williamson has beaten Silvia in the past, and it's still on her mind! If she can handle the hurdles of Bobby Flay's Triple Threat kitchen, she just may taste it.

Latin American chef Adriana Urbina brings her Michelin background to take down Bobby Flay's Titans; after a surprise announcement, Adriana's strategy is to use ingredients the Titan has never used.

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

New York City's small but mighty chef Deb Caplan takes on Beantown's Nicholas Lisotto; Scott Conant ("Chopped") teams up with actress and model Olivia Culpo to show Bobby Flay that he is not quite ready for his close-up.

Buffalo chef Mike Andrzejewski and rural but refined chef Anthony Nelson arrive in the big city to duke it out; Food Network stars Eddie Jackson and Damaris Phillips send the winner into the ring with chef Flay.

Damaris Phillips and Amanda Freitag team up to take down their good friend, Bobby Flay; they bring in Japanese cuisine master Shota Nakajima and chef Jamie Gwen to dish up a mean victory.

"The Kitchen" co-host Sunny Anderson and world traveler Andrew Zimmern join forces to beat chef Bobby Flay, handpicking Brooklyn's finest Jared Forman and Italian master chef Fabio Viviani to deliver the win.

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

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

Fashion icon Carson Kressley and pastry chef Stephanie Boswell zhuzh up chefs Chris Infinger and Kevin Lee and prepare them for victory over Bobby Flay.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

Stage and screen actor Josh Gad duets with Damaris Phillips to turn out Bobby Flay's lights while preparing chefs Ciaran McGoldrick and Josh Mouzakes for their big debut.

Brooke Williamson and actor Randall Park recruit chefs Marcos Spaziani and Richard Van Lê to teach Bobby Flay a thing or two about a tricky signature dish.

Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.

A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.

Stage and screen actor Josh Gad duets with Damaris Phillips to turn out Bobby Flay's lights while preparing chefs Ciaran McGoldrick and Josh Mouzakes for their big debut.

Brooke Williamson and actor Randall Park recruit chefs Marcos Spaziani and Richard Van Lê to teach Bobby Flay a thing or two about a tricky signature dish.

Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.

A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.

Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

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

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

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In the final four battles of the first round, Guy Fieri welcomes Chopped judge Amanda Freitag to face off against qualifier winner Carlos Anthony; in the last battle of the round, qualifier winner David Viana takes on former finalist Tobias Dorzon.

Jesse Palmer challenges the seven remaining chefs to find inspiration in grab-and-go gas station snacks; the bakers create their own interpretation of a classic dessert, like an opera cake or a Sachertorte, for judges Duff Goldman and Zac Young.

Jesse Palmer tasks the bakers with creating a visually stunning chocolate sculptural piece along with a complementary baked element; chocolatier Amaury Guichon joins Duff Goldman to judge the chefs' technical precision and creative storytelling.

Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.

Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.

Ramsay helps the owners of Old Neighborhood in Arvada, Colo., transform their restaurant.

Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.

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.

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.

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

Guy Fieri heads back to some spots for great recipes; he snags over the top arepas at a Venezuelan spot in Norwalk, island-inspired chicken wings at a Hawaiian outpost in Mesa, and kebabs from an Afghan joint in Dallas.

Mac 'n' cheese burger; quahogs stuffed with chorizo; two-finger punch drink.

In Culver City, Gene Simmons from Kiss visits a hangout serving Hawaiian dishes; in Garden Grove, tamales and beef chamorro; in Monterey, oysters and a pasta-seafood medley.

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

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

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.

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

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

Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

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

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

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

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

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

Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

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

Noah Cappe grabs dessert for breakfast at the Florida State Fair with the Wake Up Waffle Pizza; he checks out the Washington Spring State Fair for poké wrapped in seaweed cones and the bloom-filled Rochester Lilac Festival for creamy Pizza Mac.

Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.

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

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Molly Yeh celebrates the Lunar New Year with a Chinese-inspired feast that includes saucy orange chicken, peanut-buttery pork, Dan Dan noodles, and lucky baloney egg rolls.

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

Molly Yeh packs the hungry beet farmers a hearty meal of pulled pork sandwiches with charred broccoli slaw and a side of beet chips with French onion yogurt; for a sweet treat, she adds her thick frosted speculoos cookie bars and s'mores puppy chow.

Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, like sweet rose semlor buns, savory Swedish meatballs and a big green salad with tiny Hasselback potatoes and horseradish dressing; she stacks up a Smorgastarta sandwich cake.

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.

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.

Ree Drummond cooks up social media marvels, trying her hand at a three sauce baked spaghetti, shortcut lazy red and green enchiladas, easy garlic butter bath biscuits and spicy bacon pickle bites.

Ree Drummond stocks the freezer with some all-time favorites, including her easy pineapple pork shoulder and a hearty slow simmered beef ragu; she prepares heat-and-go sweet and savory breakfast wraps and decadent shortcut brownie ice cream bites.

Broccoli chicken and cheese soup, outrageously cheesy creamy sage baked ravioli, meatless cauliflower parm, hazelnut hot chocolate made in the slow cooker.

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.

The Kitchen diner dishes out ultimate comfort food classics, including Alex Guarnaschelli's indulgent Western Omelet Stuffed Peppers, Sunny Anderson's fired-up Disco Inferno Tots and Geoffrey Zakarian's flavorful Baklava Toast with Cottage Cheese.

Award-winning musician Jon Batiste joins Ina Garten for a memorable conversation about staying strong and making Grammy history. Ina makes Peanut Butter and Jelly Bars for a taste of nostalgia, and Jon shares his Ma's Louisiana-style Red Beans and Rice.

Designer Daniel Roseberry spends the day with Ina Garten, sharing fashion secrets and flower arrangements, after Ina bakes a Tri-Berry Ricotta Cake for breakfast; then, Ina teaches Daniel how to make smashed burgers with caramelized onions.

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 grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

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

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

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

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

In Atlanta, cheddarwurst corn dogs and a knockout pastrami sandwich; in Minneapolis, bahn mi and bacon onion dip; in Woods Hole, Mass., mussels and lobster-stuffed cod.

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.

In Jackson, Wyo., savory chicken sopes and posole; in Carmel, Calif., cannelloni and seafood cioppino; in Long Beach, Calif., veggie sammies and a spin on pig and grits.

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

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

Guy Fieri's going back for a mess of meat and Mexican; a Chicago deli is putting out killer corned beef hash; a Cincinnati taco joint is serving sizzling stuffed poblanos and a New Orleans smokehouse is mixing it up with the-bomb boudin grilled cheese.

Guy Fieri digs into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, Wyo.; a funky Cleveland bar makes monster tots; a Vietnamese spot in Anchorage, Alaska, cooks up crepes.

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

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

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

Loading up the meat with bomb beef and bird; in North Conway, N.H., a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, N.C., is firin' up big barbecue; in Taos, N.M., a traditional spot serves up New Mexican specialties.

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

Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies and a Texas spot still going strong with African-inspired cuisine.

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

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

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

Loading up the meat with bomb beef and bird; in North Conway, N.H., a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, N.C., is firin' up big barbecue; in Taos, N.M., a traditional spot serves up New Mexican specialties.

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

Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies and a Texas spot still going strong with African-inspired cuisine.

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

Guy Fieri digs into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, Wyo.; a funky Cleveland bar makes monster tots; a Vietnamese spot in Anchorage, Alaska, cooks up crepes.

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

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

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Tired of bloating or gut issues that won't go away?; discovering the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion and restore balance naturally.

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.

Award-winning musician Jon Batiste joins Ina Garten for a memorable conversation about staying strong and making Grammy history. Ina makes Peanut Butter and Jelly Bars for a taste of nostalgia, and Jon shares his Ma's Louisiana-style Red Beans and Rice.

Kardea makes a few of her all-time favorite recipes that she would put in her own cookbook, including jerk chicken rasta pasta, country sloppy Joes with fried onions, frozen yogurt bark with strawberry-balsamic jam and chocolate sandwich delights.

For a housewarming party, Kardea Brown makes buttery lobster rolls, coconut shrimp with fruit salsa, a summer pasta salad with grilled okra, corn and peppers, a layered desert of strawberry shortbread trifles.

Kardea Brown is getting married, and her friends and family are throwing her a bridal shower; she brings bite-sized Open-Faced Salmon BLTs, Smoked Ham Salad in Lettuce Cups, Deviled Eggs with Fried Shrimp and Chocolate Coconut Nests.

Kardea Brown's firefighter brother swings by for a hot and spicy supper; Kardea gets fired up with Spicy Korean-Inspired Fried Chicken Wings, Kimchi Fried Rice and Spicy Cucumber Salad before cooling things down with Blackberry Milkshakes.

Ree shares four of her favorite ways to start the day; first, she makes portable Tex-Mex egg muffins and lemon poppy seed pancakes; then, there's breakfast grits bowls and a peach breakfast mug cake.

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

Ree Drummond is raiding the fridge for some sensational eats; first up, fridge raid shakshuka is a good way to start the day, followed by easy produce drawer primavera; pancake mix dessert crepes and loaded potato pancakes round out the menu.

Ree Drummond serves up a series of dinners, starting with a steak frites salad mash-up with speedy hollandaise and one-pot Cajun Alfredo; she whips up shortcut egg roll bowls and jalapeño pineapple pizza.

Ree Drummond has a care package for her youngest college kid, Todd; she's sending him mini strawberry tarts and chocolate hazelnut oatmeal bars to share with his roommates, cheesy chipotle cheddar snack mix and spirit pretzels in his team colors.

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

Family vacation favorites; Katie Lee Biegel and Sunny Anderson prepare their Fish, Lemon and Asparagus Foil Packs and Blueberry Campfire Bread Pudding; Geoffrey Zakarian makes Greek Pita Sandwiches.

The kitchen is bringing back old-school favorites with tasty updates, including beef stroganoff with egg noodles, chicken kiev with peas and carrots and stuffed cabbage rolls; the hosts chat about the new season of "Alex vs America!"

Guy Fieri welcomes the victorious Super 16 back to the arena for four unmissable matchups in the second round; the randomizer pushes the chefs to their limits as four competitors advance closer to claiming the championship belt and the $150,000 prize.

The second round heats up as Guy Fieri welcomes the final Super 16 chefs to battle for the remaining four spots in the Great 8. Who will keep their championship dreams alive and move closer to the belt, the coveted title, and $150,000?

Guy Fieri welcomes the triumphant Great 8 back to the arena for the fiercest quarterfinals in Tournament of Champions history. In four sudden death battles, eight world-class chefs face an amped-up randomizer as the categories go international this round.

Guy Fieri welcomes the four remaining culinary hopefuls for two epic semifinal battles. The last two chefs go head-to-head in the championship showdown, and only one chef will claim the Tournament of Champions VII belt, the coveted title, and $150,000.

Guy Fieri challenges the competitors to leave the plates behind and serve everything in a bowl; the returning champion takes on chefs Martel Stone and Evelyn Garcia to win over judges Antonia Lofaso and Aaron May in Flavortown's fiercest competition yet.

Eric Adjepong invites Tiffani Faison, Christian Petroni, and Kelsey Murphy to put their reputations and $5,000 of their own money on the line; it's the clash of the champions as these three friends try to prove they still have what it takes to win big.

Guy Fieri welcomes the four remaining culinary hopefuls for two epic semifinal battles. The last two chefs go head-to-head in the championship showdown, and only one chef will claim the Tournament of Champions VII belt, the coveted title, and $150,000.

Guy Fieri challenges the competitors to leave the plates behind and serve everything in a bowl; the returning champion takes on chefs Martel Stone and Evelyn Garcia to win over judges Antonia Lofaso and Aaron May in Flavortown's fiercest competition yet.

Eric Adjepong invites Tiffani Faison, Christian Petroni, and Kelsey Murphy to put their reputations and $5,000 of their own money on the line; it's the clash of the champions as these three friends try to prove they still have what it takes to win big.

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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.

Creating dishes with homegrown herbs including lemon-rosemary scones, French onion soup with fresh thyme, panzanella salad with basil, raita with salted naan wedges.

Ree Drummond cooks up a tasty selection of brilliant bowl food; she gets the ball rolling with chicken meatball polenta bowls, teriyaki mushroom and egg bowls and shrimp and veggie grain bowls; plus, Ree whips up cute no-churn ice cream bowls.

Ree Drummond dishes up new favorites that add wow to weeknights, including a new take on cheeseburger sliders, a quick skillet of rigatoni with broccolini and sausage, an easy tomato pie, and pretzel-crusted chicken strips.

Ree Drummond puts a fresh spin on dinner with a one-pan chicken cauliflower skillet, saucy rustic turkey meatball pasta and an extra-fast orange ginger steak stir-fry; she also cooks grilled pita pizzas piled high with vegetables for a solo supper.

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.

Ree Drummond is adding her fresh garden ingredients to recipes, starting with moist chocolate zucchini muffins; Ree also makes easy best ever pesto, a tomato sandwich, a green goddess chopped salad and spicy herb garden butter.

The Kitchen hosts share recipes inspired by their first food jobs. Sunny Anderson revisits her drive-thru days with Nacogdoches Cherry Limeade, Geoffrey Zakarian fries up Bistro Steak Frites and Alex Guarnaschelli remakes her first Fish with Salsa Verde.

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

Jesse Palmer tasks the bakers with creating a visually stunning chocolate sculptural piece along with a complementary baked element; chocolatier Amaury Guichon joins Duff Goldman to judge the chefs' technical precision and creative storytelling.

Eric Adjepong invites "24 in 24" hosts Michael Symon and Esther Choi and champion Marcel Vigneron for a late-night culinary poker face-off. With $15,000 of their own money on the line, which chef will fall prey to Eric's deliciously deceptive wildcards?

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

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

Eric Adjepong brings three of the wildest chefs he knows to throw down in his late-night culinary game. Brian Shenanigans Malarkey, Maria Rebel Mazon, and Justin Wildcard Warner bring $5,000 of their own cash to take home a potential $15,000 pot.

Indian specialist Aarthi Sampath takes on the Windy City's Zoe Schor in a battle on ladies' night; TV host Daphne Oz and Los Angeles chef Michael Voltaggio taste and pick a winner to take on Bobby Flay.

Animal instincts run high as Alex Guarnaschelli ("Chopped") and Food Network star Eddie Jackson keep an eagle eye on Nashville chef Dale Levitski and Indian-born Manish Tyagi.

Two Italian-cuisine cutthroats, chefs Adam Leonti and Anthony Scolaro, face off for a shot at scuffing up Bobby's record with a loss.

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

Chef Anne Burrell brings rising star comedian Jaboukie Young White from The Daily Show to hit Bobby Flay with some breaking news; Italian expert chefs Nicole Karr and David Benstock are recruited.

Alex Guarnaschelli and comedian Roy Wood Jr. deliver a double dose of smack talk as chefs Joe Flamm and Dafne Mejia give Bobby Flay a run for his money.

We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.

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

Jesse Palmer challenges the chefs to craft a large-format dessert with a decorative sugar element that embodies their assigned element, earth, air, fire, water, or space; Duff Goldman and Jacques Torres judge the striking sugar showpieces.

Bobby Flay gets shaken and stirred when Taraji P. Henson and Amanda Freitag try to mix up a defeat with pastry chefs Maurice Shelton and Cristina Vázquez.

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

Sara Haines teams up with Food Network's Anne Burrell to try to bring Bobby Flay down; chefs Jonathan Dearden and Scott Drewno go head-to-head for a shot at Bobby's crown.

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.

Jesse Palmer challenges the chefs to craft a large-format dessert with a decorative sugar element that embodies their assigned element, earth, air, fire, water, or space; Duff Goldman and Jacques Torres judge the striking sugar showpieces.

Bobby Flay gets shaken and stirred when Taraji P. Henson and Amanda Freitag try to mix up a defeat with pastry chefs Maurice Shelton and Cristina Vázquez.

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

Sara Haines teams up with Food Network's Anne Burrell to try to bring Bobby Flay down; chefs Jonathan Dearden and Scott Drewno go head-to-head for a shot at Bobby's crown.

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.

We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.

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

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.

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For the first time, Tyler Florence pits four food truck pros against five food truck rookies in an epic David vs. Goliath battle to win $50,000.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Ramsay goes to Massachusetts to help a married couple improve their restaurant, Barefoot Bob's.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

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

Alex Guarnaschelli challenges four chefs to roll up their sleeves and get ready to skewer their competition, but it's not long before one chef rolls out of the parking lot; the final two competitors whip up an exciting dessert for the judges.

The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.

Alton Brown is at it again; the chefs in his Maniacal Baskets tournament are seriously tripped up by a canned wonder in the appetizer round, and a shelf-stable surprise in the entree basket is unlikely to be a crowd pleaser.

The competitors brace for zany, brainy ingredients courtesy of Alton Brown, starting with a super stinky item in the appetizer basket; in the second round, a unique style of apple pie may have the competitors asking, why.

Chefs get a big surprise ingredient with a challenging texture; in the entrée round, some sticky beans and a peculiar salad are shockers; the final chefs attempt to make winning desserts from the wild ingredients in the third basket.

Alton Brown and his fans curate maniacal baskets for an epic tournament, including a fermented Japanese dish and a strange banana product in the entree basket; the two chefs who make it to the dessert round must work with a fluffy, porky surprise.

In the wild conclusion of Alton Brown's Maniacal Baskets tournament, Alton has a big announcement that's sure to get the chefs fired up; for the entree round, the chefs open the baskets to discover one of the items staring back at them.