Alex Guarnaschelli and Ree Drummond recruit two gentlemen, Jamarius Banks and Vince Giancarlo.

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

Atlanta chef Chad Clevenger and Puerto Rican-born chef Anita Cartagena are prepped and ready to battle it out in the arena; Food Network's Alex Guarnaschelli and actor Ben Rappaport referee this heavyweight fight for the chance to take on Bobby Flay.

For the final challenge, Duff Goldman and Kardea Brown ask the sibling teams to create a delicious cake that gives a stunning animated illusion as the cake spins around. The winning team walks away with $25,000 and the title of Next Gen Baking Champions.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

Michael Symon and Madison Keys serve Bobby a curveball with a family duo.

Alex Guarnaschelli and Ree Drummond recruit two gentlemen, Jamarius Banks and Vince Giancarlo.

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

Atlanta chef Chad Clevenger and Puerto Rican-born chef Anita Cartagena are prepped and ready to battle it out in the arena; Food Network's Alex Guarnaschelli and actor Ben Rappaport referee this heavyweight fight for the chance to take on Bobby Flay.

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

Food Network's Damaris Phillips and Sunny Anderson show up to light a torch under Bobby Flay's stove; chefs Brian Lopes and Jesse Wykle go head-to-head for a chance to make waves in Bobby's kitchen.

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Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win, and it's up to judge Judy Joo to decide if it's his turn for victory.

The Titans think their ready to go up against Alex Guarnaschelli's protege, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

Miami chef Adrianne Calvo won SOBE Food and Wine Festival's Triple Threat competition, but can she take down Bobby Flay's Titans on their home turf to win $25,000? OG restaurateur Rick Bayless amps up the pressure with his judging.

Eric Adjepong invites three of his favorite guys, Jet Tila,Eddie Jackson and Viet Pham, to his after-hours card game. These epic chefs each arrive with $5,000 for a night of card playing, fast-paced cooking and some major trash talking.

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

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 welcomes iconic chefs Amanda Freitag, Tiffani Faison and Geoffrey Zakarian to lay down their own stacks of cash and play for $15,000 and bragging rights in this "Chopped" judge showdown.

Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.

Four new chefs battle to see if they have the chops to win and one competitor makes a risky choice in the first round; in the second round, the chefs are challenged to make elk entrées in 30 minutes.

It's the biggest "Chopped" shakeup ever as a wheel of chance will determine the fate of 16 chefs; in the first battle, four talented chefs must take on baskets containing a glorious seafood product, an amphibious delicacy and a strange beverage.

With 12 chefs left in the pool, only three will be selected by the wheel to attempt to topple a fierce returning champion; the appetizer round presents them with a funny cake and an unusual canned item while dessert starts out with a meaty pie.

This competition is all about skill, speed and ingenuity, and only one chef will impress the judges enough to survive the chopping block.

With six left in the pool, three impatiently sidelined chefs finally get their chance at the stoves; after facing the wheel's unfamiliar ingredients, the chefs race to prove who can make the better dessert from a breakfast pastry and an Asian spice.

Competitors race to turn mystery ingredients into extraordinary three-course meals.

Golden baskets are packed with the fanciest of ingredients, and the chefs are challenged to rise to the occasion and create upscale meals; caviar potato chips are a posh surprise in the first basket; high-class sushi must be included in the entrees.

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.

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

Eric Adjepong hosts Los Angeles legends Mei Lin, Marcel Vigneron and Chris Oh at his culinary card game; the West Coast friends each have $5,000 on the line as they attempt to put the best spin on meat and potatoes to take the jackpot.

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.

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

Eric Adjepong hosts Los Angeles legends Mei Lin, Marcel Vigneron and Chris Oh at his culinary card game; the West Coast friends each have $5,000 on the line as they attempt to put the best spin on meat and potatoes to take the jackpot.

Golden baskets are packed with the fanciest of ingredients, and the chefs are challenged to rise to the occasion and create upscale meals; caviar potato chips are a posh surprise in the first basket; high-class sushi must be included in the entrees.

Four competitors take the reins as a cactus product and casserole stand out in the appetizer basket; a spicy surprise brings the heat in the entrée round; a special flour for dessert could prove to be inspiring or intimidating.

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

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Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep fried candy bars.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

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

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

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen; Michael Voltaggio meets an ingredient he's never seen before; judge Cliff Crooks breaks records with a surprising score.

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.

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

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

Guy Fieri's son Hunter has run out of time to restock the store, so he puts six returned items in each chef's cart; the chefs must use all six ingredients over the course of both rounds, starting with a hometown favorite dish.

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

Returning chefs call out their market rivals for a $10,000 showdown to settle the score; a Seoul food chef challenges the opponent who beat her by one point, and a five-time GGG winner calls out the judge who defeated her in a cheesy battle.

Guy Fieri welcomes four previous winners back to Flavortown Market for a nonstop super battle; he gives them each $100 to make a complete steakhouse feast in 60 minutes, but first, they have to participate in a dreaded Flavortown whammy auction.

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

Four competition-winning chefs battle it out for the title of Flavortown Food Network Champ and a $15,000 prize; they compete in a pair of sudden-death matches and make a seafood dinner using the food pyramid.

Guy Fieri welcomes three up-and-coming food stars with big social media followings to take part in a viral-worthy culinary competition. The competitors must prepare their signature dish using only the ingredients they can fit in a tiny shopping bag.

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Guy Fieri welcomes three up-and-coming food stars with big social media followings to take part in a viral-worthy culinary competition. The competitors must prepare their signature dish using only the ingredients they can fit in a tiny shopping bag.

Guy divides six acclaimed chefs into teams of three to compete in a game day food battle, fought relay-style in 10-minute shifts; after each shift, Guy gives the chefs a chance to communicate non-verbally through big letters and physical charades.

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

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Jesse Palmer asks the 13 bakers to craft a flower-themed dessert that reflects their unique personalities; inspired by the magic of bees making honey, the bakers make honey pies for judges Duff Goldman, Kardea Brown and Nancy Fuller.

The 12 remaining bakers make square fruit entremets and then team up to create Minecraft-inspired landscape cakes.

The star of the competition is an iconic American ingredient: beef; host Eric Adjepong challenges three skilled chefs from Oklahoma, Georgia and Texas to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

Chef Alex Guarnaschelli goes up against three pork experts from New York, Washington and Arkansas; the chefs do their best to choose ingredients that will knock Alex out in round one and impress judges Kathy Fang and Simon Majumdar.

Eric Adjepong welcomes three spud experts from across the country to challenge Alex Guarnaschelli with one of America's top foods; judges Simon Majumdar and Ricardo Zarate determine if one of these chefs can beat chef Alex in her own kitchen.

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

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

Comedic actor Tony Hale seeks Amanda Freitag's help; they bring in chefs Cristian Rebolledo and Matt Migliore to create a globally inspired dish.

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

Food Network vet Katie Lee and The Chew's Carla Hall have a sweet surprise in store for Bobby Flay - they've brought in the cream of the crop, chefs Bruno Feldeisen and Michelle Gayer, for a chance to sweeten the pot with a win.

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

Chef Bryan Romero attempts to take down his mentor, Chef Marc Quinones, in a mean bean battle, while Michael Voltaggio and Damaris Phillips cheer them on towards victory over Bobby Flay.

Bobby Flay's pals come in hot from the West and East Coasts to take him down at his own game; Michael Symon wants to settle the score, as he pits New York chef Alex Guarnaschelli against LA chef Jet Tila in an all-out battle of friends.

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

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

Food Network's Jet Tila and chef Carla Hall hope to get sweet revenge over Bobby Flay; they bring in Asian food specialists chef Dan Jacobs and chef Tony Nguyen to dodge Bobby's curveballs and take home a win.

Eddie Jackson partners with Bobby Flay's daughter, Sophie Flay; they bring the family drama center stage while chefs Hari Cameron and Leilani Baugh try to grab a mac 'n' cheese victory.

One shot at Bobby Flay wasn't enough for Italian chef Pasquale Cozzolino and Canada's infamous Ivana Raca, who return for more; Iron Chefs Alex Guarnaschelli and Stephanie Izard give the play-by-play and dole out their final shot at redemption.

Michael Symon and Alex Guarnaschelli are back in the arena and looking to fire up a win against Bobby Flay; chefs Armando Litiatco and Mikala Brennan have to battle for a chance to smoke Bobby out.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

Chef Josh Capon and sports reporter Carolyn Manno team up to make sure Bobby Flay doesn't try for a trick play; Haitian chef Jouvens Jean takes on Francophile and Seattle restaurateur Bruce Naftaly to beat Bobby at his own game.

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

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

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

Chef Josh Capon and sports reporter Carolyn Manno team up to make sure Bobby Flay doesn't try for a trick play; Haitian chef Jouvens Jean takes on Francophile and Seattle restaurateur Bruce Naftaly to beat Bobby at his own game.

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

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

One shot at Bobby Flay wasn't enough for Italian chef Pasquale Cozzolino and Canada's infamous Ivana Raca, who return for more; Iron Chefs Alex Guarnaschelli and Stephanie Izard give the play-by-play and dole out their final shot at redemption.

Michael Symon and Alex Guarnaschelli are back in the arena and looking to fire up a win against Bobby Flay; chefs Armando Litiatco and Mikala Brennan have to battle for a chance to smoke Bobby out.

Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

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

Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.

Guy Fieri challenges the final four with two semi-final battles, where the two chefs left standing will face off in one final head-to-head championship showdown.

Duff Goldman and Kardea Brown task the final sibling teams with creating "Cat in the Hat" helper desserts; they must craft a large, non-cake dessert featuring a joyful animal character.

For the final challenge, Duff Goldman and Kardea Brown ask the sibling teams to create a delicious cake that gives a stunning animated illusion as the cake spins around. The winning team walks away with $25,000 and the title of Next Gen Baking Champions.

Guy Fieri brings the international flavors he's discovered back home by inviting four DDD chefs to cook their world cuisine in Flavortown Market; their first challenge is injecting their global flavor into a diner classic.

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

Guy makes the chefs shop for ingredients in their signature burger and loaded fries combo using just tongs and a grill lid.

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

In Oakland, killer cheesesteak and off-the-chain chicken; in Modesto, Calif., pastrami on pretzel bread and root beer pulled pork; in Key Largo, Fla., a seafood staple servin' up a sandwich that's become a local legend.

In Denver, beef empanadas and a veggie tarta specialty; in Bayport, Minn., brisket sandwiches and pulled pork; in Falmouth, Mass., Tex-Mex breakfast and a loaded chicken sandwich.

Traditional Italian spots in Florence, Italy; a 50-year-old landmark serves up a legendary spaghetti specialty; a second generation spot cranking out all kinds of fresh pasta; a pizza place shares their dough-making secrets.

In Louisville, Ky., a real-deal Irish pub serves cottage pie and a lamb-cabbage specialty; in Charlotte, N.C., a spot prepares flavorful Asian-barbecue fusion; a Charlotte burger joint with sweet potato, brie and house-made pimento cheese toppings.

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

In Cabo San Lucas, Mexico, a taco joint turns out fresh octopus tacos; stuffed fish with lobster sauce; taquito trifecta and sushi with a Mexican flair.

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

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.

In Bakersfield, Calif., Latin-fusion favorites like Basque lamb tacos and popcorn pork; in Northfield, N.J., grandma's pizza and homemade pappardelle pasta; in Phoenix, dumplings and coconut Asian pork.

In Richfield, Minn., tacos al pastor and carnitas tamales; in Denver, lamb ribs and a unique dessert specialty; in Atlanta, shrimp and grits and biscuits and gravy.

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

In Colorado Springs, Colo., a Jamaican joint dishes up curry goat and jerk chicken; in Baltimore, a beer bar serves up wild boar sliders; in Washington, D.C., a deli carves up homemade pastrami and rolls out a meat-filled Moroccan specialty.

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

In 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 travels to Barcelona, Spain; top-notch tapas; traditional Catalan meatballs; veal-head stew; paella with seafood, rabbit and squid ink rice.

Guy's savoring smoked, fried, and dry-aged delights!

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

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

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

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 Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.

Guy's savoring smoked, fried, and dry-aged delights!

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

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

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

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 Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.

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 travels to Barcelona, Spain; top-notch tapas; traditional Catalan meatballs; veal-head stew; paella with seafood, rabbit and squid ink rice.

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime.

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Ina Garten welcomes chef, restaurateur and Food Network star Bobby Flay to the barn with a cherry pistachio biscotti, and a quick Irish coffee affogato.

Actress Emily Mortimer joins Ina Garten for a day of cooking and conversation; Ina makes Emily a ravioli en brodo while they discuss career challenges, and the two swap lessons in English Yorkshire pudding and American brunch boards.

It's time for Molly Yeh's baby shower and there's quite a crowd to feed; Molly keeps it simple-but-delicious with her potato, sausage and broccoli frittata and herby salad with burrata.

Molly Yeh and her husband celebrate Shabbat with a delicious, no-stress dinner; Molly makes orange juice challah, shawarma-stuffed peppers, gingersnap coconut icebox cake and uses leftover challah in strawberries and cream-stuffed french toast.

Molly makes a shore lunch with her own version of cornflake-crusted fried fish with tartar sauce, saucy stovetop bacon beans and a delicious strawberry rhubarb pretzel dessert.

Molly Yeh invites her sister-in-law and her baby Cliff over for a playdate with Bernie; Molly makes homemade granola bar treats, juicy falafel-spiced turkey burgers, grilled corn salad with a creamy avocado ranch and refreshing carrot apple juice.

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.

Celebrating vegetable dishes sure to get rave reviews; there's tomato cobbler with cheesy herb topping, an ensemble of vibrant greens in veggie-packed baked pasta, warming simple curry pumpkin soup, and rich cauliflower mash.

Ree Drummond looks back on recipes championing shortcut ingredients from years gone by; frozen bread dough and jarred sauces star in a broccoli and cheese stromboli.

Ree shares her quick, delicious and crowd-pleasing pasta recipes; she makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.

Geoffrey Zakarian makes a fresh, vibrant Tuna Niçoise Salad while rounding up some of The Kitchen's best lunch recipes, such as Pork Sloppy Joes with Pickled Onions, Lamb Skewer Pitas, and Greek Chicken and Orzo Pasta Salad.

Lemon herb grilled chicken; chef Stuart O'Keeffe's package parceled cod; two-ingredient desserts; seasonal greens and dressing pairings; roasted carrots and red leaf salad with buttermilk herb dressing; a Rumbarb cocktail.

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

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.

In Portland, Ore., a standout spot serves specialties straight out of Switzerland; in Charlotte, N.C., a funky food truck dishes out grilled cheese with a twist; a hot dog joint makes sausage from scratch and a classic chili cheese Coney.

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

Guy Fieri's livin' it up in London; a couple of British buddies smoking up true blue American 'cue; a hip hangout giving classic fish-n-chips a modern makeover; shepherd's pie, braised ox cheek, and righteous rhubarb cheesecake.

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

In Vancouver, a pie shop bakes up both sweet and savory sensations; in Chico, Calif., a morning hot spot pumps up French toast; a made-from-scratch spot in Richland, Wash., makes gangster gravlax and a burger topped with a twist.

Guy Fieri hits up some of the hot spots in Havana, Cuba; house-cured lamb and freshly-caught snapper; goat stew and Chinese fried rice; a cigar-lovers' haven serves up specialties like drunk chicken and pork with plantains.

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

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

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

In Los Angeles, house-made hot dogs and pork adobo piled onto grilled cheese; in San Francisco, chicken jambalaya; in Minneapolis, tikka masala and naan.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

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

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

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

Guy 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 digs into everything from pretzels to paella; in Bozeman, Mont., a five-star take on breakfast with a Mexican pork masterpiece; in Little Rock, Ark., a microbrewery serves elevated pub grub; a Mediterranean-inspired restaurant serving up paella.

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.

In Los Angeles, a Mexican joint in Grand Central Market serves outrageous octopus tostadas and their spin on a burger; in Norfolk, a bistro turns out grown-up, gourmet grilled cheese; a righteous stop in Lansing does it up right.

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

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

Guy 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 digs into everything from pretzels to paella; in Bozeman, Mont., a five-star take on breakfast with a Mexican pork masterpiece; in Little Rock, Ark., a microbrewery serves elevated pub grub; a Mediterranean-inspired restaurant serving up paella.

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

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Kardea Brown and her friend, singer Quiana Parler, celebrate their Gullah culture and heritage with a meal inspired by the Sea Islands; Kardea makes Gullah gumbo with shrimp and tomatoes, traditional crab rice and Charleston chewy cheesecake.

Kardea Brown makes an Italian meal for her pasta-loving friend; she starts with homemade pasta crafted by hand, whips up carbonara sauce and roasted artichokes with parmesan breadcrumbs, and serves creamy panna cotta topped with fresh berries.

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

Inspired by the Moja Arts Festival, a celebration of African American and Caribbean art, Kardea Brown cooks up a beautiful meal that includes Callaloo, Senegalese Yassa, Black-Eyed Peas with Smoked Ham Hock, and Sweet Plantain Foster.

One of Molly Yeh's best friends is in town for their birthdays, so Molly is making her most-delicious party bites for the double celebration; she starts with her pretty in pink Pickled Beet Deviled Eggs and addictive Spinach and Feta Rugelach.

Molly Yeh is making a Mexican food vacation for her husband, Nick, with all his favorites; she cooks up a decadent refried beans and rice bowl, roasted salmon tacos in flour tortillas and creamy coconut-lime tres leches cake.

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

Molly Yeh prepares Canadian treats, including a ham and pineapple pizza, maple walnut Nanaimo bars and a bloody caesar salad; for a Canadian border mash-up, Molly makes a hot tot short rib poutine.

Spicy chuck burgers piled high with onion rings; sesame tofu salad; a hearty pan of hot Hawaiian beef sandwiches; mango chili chicken.

Slam-in-the-oven mini meatballs pasta bake; a kit for make-your-own-salad with Caesar ranch dressing; mixed berry shortcake.

Ree Drummond is making warming wonders, and each one is cooked in just one pot to save time and cleanup, she starts with asian braised beef that's slow-cooked, shredded and served over rice, then she makes a duo of wintry soups.

Creamy shrimp gnocchi; all vegetable fried rice; tot waffle breakfast stack; mini meatball subs.

The Kitchen crew goes overboard with a summer party spread to remember; Sunny Anderson builds a tex-mex burger board, Katie Lee Biegel makes a colorful summer taco board and Geoffrey Zakarian shares a fun margarita board for sunny celebrations.

A strange new food trend; pumpkin roll up; the Maniac Pumpkin Carvers demonstrate carving basics; a supermarket fix with an eerie twist; transforming Halloween candy; spooky sangria.

Guy Fieri invites four swine-dining chefs for a shot at $20,000; over two rounds and a plethora of pork plates, competitors will have to show up and show snout if they want to win the all-bacon battle.

Guy Fieri welcomes four of the best bacon chefs to make their best bacon sandwich; they have to stay under an ingredient weight limit when making their second dish; finally, the chefs are surprised with a misleading pig chart.

Guy asks the chefs to create an over-the-top bacon dish; next, the chefs must create gourmet swine dining on a bare-bones budget; the two remaining chefs must transform the ingredients from a bacon and egg sandwich into a high-end dinner.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with bacon dishes; they prepare a signature bacon dish.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Guy Fieri continues the first-round battles with four more intense sudden death matchups as Nini Nguyen faces off against Joe Sasto. In the final battle of the night, the second mystery culinary icon is revealed to take on qualifier winner Katsuji Tanabe.

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

Stephanie Izard, Gabe Bertaccini, and Mika Leon are hungry for redemption.

Guy Fieri continues the first-round battles with four more intense sudden death matchups as Nini Nguyen faces off against Joe Sasto. In the final battle of the night, the second mystery culinary icon is revealed to take on qualifier winner Katsuji Tanabe.

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

Stephanie Izard, Gabe Bertaccini, and Mika Leon are hungry for redemption.

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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.

Anne Burrell and Tiffany Derry send the recruits into a place they've never been before: the supermarket; they go head-to-head in a tostadas challenge and learn how to make fresh tortellini from scratch with sauce just like Nonna used to make.

Anne Burrell and Tiffany Derry teach their spoiled recruits that food doesn't come from an app as they navigate an outrageous farm-themed obstacle course; the teams replicate biscuits and gravy before creating an entire composed dish on their own.

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

Guy Fieri gets brunch with a crunch when Chef Aarti Sequeira cooks peanut fried steak with yogurt turmeric gravy, Chef Justin Warner leans towards lunch with his shrimp corn dogs and Chef Jonathan Waxman does a pork milanese.

Guy Fieri's laying down a challenge; classic Indian bombay frankie; chef Rocco DiSpirito's layering the booze; 10-layer lasagna bolognese; chef Ming Tsai is making kimchee beef scallion pancakes with watercress slaw.

Traci Des Jardins serves tuna tostadas; Michael Voltaggio preps pan con tomate; Antonia Lofaso gets red-hot and bothered; Marc Murphy makes mini eggplant parmesan.

Geoffrey Zakarian makes a fresh, vibrant Tuna Niçoise Salad while rounding up some of The Kitchen's best lunch recipes, such as Pork Sloppy Joes with Pickled Onions, Lamb Skewer Pitas, and Greek Chicken and Orzo Pasta Salad.

Jeff Mauro presents rice with Carbonara Arancini, Sunny Anderson turns steak into take-home steak and garlic noodles, and Geoffrey Zakarian transforms mashed potatoes into pierogies with sour cream dip.

Everyone's digging into Sunny Anderson's Smoked Gouda Skillet Mac and Cheese, Jeff Mauro's Ultimate Sausage Board, Geoffrey Zakarian's Blistered Shishito Peppers and Katie Lee Biegel's Loaded Fried Deviled Eggs.

Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.

Alex Guarnaschelli challenges the chefs to make boardwalk bites; they cook up light and bright California coastal dishes, and the final two chefs make bonfire desserts.

Alex Guarnaschelli takes four chefs on an international trip without leaving the parking lot; they dish up Italian-style countryside cuisine and get a little bazaar with Moroccan food before one chef says bonjour to a year's worth of groceries.

Alex Guarnaschelli brings drive-thru to the parking lot as four chefs grill up some killer burgers; an ice cream truck pulls up.

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.

Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a drop challenge to erase him off the board, while chefs Jocelyn Law-Yone and Rasheeda Purdie school Bobby on their signature dishes.

Sophie Flay loves to mess with her dad, so she enlists the help of Alton Brown to hand her father the biggest surprise yet; mentors Jonathan Waxman and Dean Fearing enter the arena to face their protege Bobby Flay one last time.

Anne Burrell ("Worst Cooks in America") and comic Loni Love arrive to beat their dear friend Bobby Flay, bringing along Philadelphia chef Paras Shah and Hawaiian chef Sheldon Simeon to do the dirty work.