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?

The competition's first $20,000 prize winner is back to take on Michelle Wallace and Adam Greenberg in Guy Fieri's over-the-top challenge; judges Jet Tila and Jonathon Sawyer are on hand to taste the most bodacious dishes in Flavortown history.

Chefs Michael Symon, Esther Choi and Marcel Vigneron compete in a culinary poker face-off.

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?

The competition's first $20,000 prize winner is back to take on Michelle Wallace and Adam Greenberg in Guy Fieri's over-the-top challenge; judges Jet Tila and Jonathon Sawyer are on hand to taste the most bodacious dishes in Flavortown history.

Chefs Michael Symon, Esther Choi and Marcel Vigneron compete in a culinary poker face-off.

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

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

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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.

Chefs Jeff Mauro and Antonia Lofaso teach the recruits to make an all-American breakfast; for the main dish challenge, the teams throw down on the grill with barbecue chicken.

Ree Drummond shares super simple recipes for the snowiest day; she warms up with a winning Tex-Mex Spicy Chicken and Black Bean Soup, one-pan Mango Glazed Cod, her favorite Creamy Arrabbiata Pasta and a shortcut Cast Iron Breakfast Pizza.

Ree Drummond prepares breakfast, lunch and dinner for the cowboys and cowgirl in her life; she rustles up a stack of perfect pancakes, midday rustic meatball subs with a tangle of fried red onions and cashew pork for supper.

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

Ree makes fast and fabulous food for two, starting with a speedy sausage and gnocchi skillet. Ree also whips up a Tex-Mex style shrimp and bacon quesadilla, steakhouse ciabatta pizzas and pancake bowls.

Ree Drummond is sharing a selection of sweets with no cooking required, including a showstopping Whiskey Peach Icebox Pie, a shortcut Lemon Pudding Bowl, Iced Coffee Pops and bite-sized Chocolate Peanut Butter Dates.

Geoffrey Zakarian makes Chicken Milanese Cutlets to create a fun,flavorful sandwich board while showcasing some of The Kitchen's over-the-top buffet and party dishes, such as Fully Loaded Fried Deviled Eggs, Spicy Tuna Tartare, and an epic BBQ Tower.

Katie Lee Biegel whips up queso with garlic lime tortilla chips, Geoffrey Zakarian makes chicken fajitas and Alex Guarnaschelli prepares spinach and mushroom vegetable enchiladas.

Palmer divides the eight chefs into teams to craft laminated dough pastries worthy of display in a world-class pâtisserie case; each baker creates one sweet and one savory pastry for their team, hoping to impress judges Duff Goldman and Bryan Ford.

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

Eric Adjepong 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.

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.

Actress Emilie de Ravin and "Beach Bites" host Katie Lee aren't joking around as they try to take down Bobby Flay; they hope the punch line is in their favor as North Carolina's Jamie Lynch and New York City's Shorne Benjamin compete to face Bobby.

Pop singer Debbie Gibson and chef Katie Lee ("The Kitchen") team up to bring a winning tune to Bobby Flay's arena; Dutch-born Ype Von Hengst and Greek expert chef William Wright compete to see which chef will take on Bobby.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Molly Yeh leaves the farm to join Alex Guarnaschelli in the "Beat Bobby Flay" arena; they pin their hopes on chefs Sam Fore and Jon Keeley to bring their game faces and dole out a loss to Bobby.

Ultra-competitive pals Amanda Freitag and Sunny Anderson team up to tackle Bobby Flay; Tampa chef Michael Buttacavoli and New Jersey's chef Scott McDonald face off on the gridiron.

Chef Alex Guarnaschelli reunites with her "Alex vs America" host, chef Eric Adjepong, to lead the charge for chefs Tomas Chavarria and Tara Monsod to take Bobby Flay down a peg.

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

Eva Longoria and Eddie Jackson lead a Mexican standoff when Bobby Flay faces chefs Stefanie Torres and Nick Zocco -- and they're not leaving without a win.

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.

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.

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

Tiffany Haddish is in the house with Chef Antonia Lofaso and Bobby Flay can't handle the heat as he takes on married couple Hedy and Talia Trovato in the kitchen.

Scott Conant and Anne Burrell impress Bobby Flay with their good hair and their skilled competitors, chefs Dave Hadley and Kat Turner.

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.

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.

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

Tiffany Haddish is in the house with Chef Antonia Lofaso and Bobby Flay can't handle the heat as he takes on married couple Hedy and Talia Trovato in the kitchen.

Scott Conant and Anne Burrell impress Bobby Flay with their good hair and their skilled competitors, chefs Dave Hadley and Kat Turner.

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

Eva Longoria and Eddie Jackson lead a Mexican standoff when Bobby Flay faces chefs Stefanie Torres and Nick Zocco -- and they're not leaving without a win.

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

Queer Eye's style guru Tan France partners with Maneet Chauhan and chefs Franklin Becker and Kelly Shibumi Jones to dress Bobby Flay down.

Crepe Erase Ultra visibly transforms your skin with 9 super hydrators! Tune in to see how Jane Seymour and Kate Walsh keep their skin so smooth. Treat and repair the look of crepey skin.Shop at CrepeErase.com.

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Tyler Florence gives the food trucks an opportunity at Darlington Raceway in South Carolina cooking for NASCAR's Mamba Smith and Todd Gilliland; one team wins their first challenge but follows it up with a bad decision.

Tyler Florence leads the trucks to Virginia Beach, Va, where one team's past catches up to them; the strongest competitors conspire against each other, one of them to great success; another team struggles to prove they have what it takes to win.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

Ramsay helps a Denver pizzeria owner who believes he makes the best pizza in town despite taste test results proving otherwise.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

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

Three lobster specialists challenge Alex in two rounds of competition to prove their skill with the king of crustaceans.

Eric Adjepong invites Maneet Chauhan, Scott Conant and Marcus Samuelsson to try to take down Alex Guarnaschelli, using some of the most difficult ingredients yet; Antonia Lofaso and Jonathon Sawyer judge this battle.

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

Four champions return to the kitchen via personal invitation from judge Scott Conant; a notorious vegetable is a true test in the appetizer basket; in the second round, one chef hits a major hurdle when an ingredient falls to the floor.

Four returning chefs are put to the test by legendary judge Chris Santos for a chance to compete in the tournament finale with Chris as their sous chef; a beautiful ode to bacon is one of the ingredients in the appetizer basket designed by Chris.

Four champions return to the kitchen as favorites of judge Alex Guarnaschelli; in the first round, a French pastry and a flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors.

Four competitors return to the stoves after being hand-picked as favorites by judge Maneet Chauhan; the baskets that Maneet selects for this battle include a signature Nashville flavoring, an Indian dessert and a frozen cocktail.

The best of the best face off to see who can emerge victorious in the tournament finale fight to win $25,000 in cash, $25,000 for charity and legendary status.

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

Four feisty chefs showcase their unique personalities on the plate, but a timeconsuming flex threatens one competitor's chances of finishing the first round; the judges get excited over pork and kohlrabi entrees and a fermented dessert ingredient.

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

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

Four feisty chefs showcase their unique personalities on the plate, but a timeconsuming flex threatens one competitor's chances of finishing the first round; the judges get excited over pork and kohlrabi entrees and a fermented dessert ingredient.

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

The best of the best face off to see who can emerge victorious in the tournament finale fight to win $25,000 in cash, $25,000 for charity and legendary status.

In this battle, the chefs are blessed with an abundance of the so-called food of the gods. In the first round, the competitors attempt to make duck and chocolate fly. Faux deviled eggs are a sweet trick in the entree basket.

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

"The Kitchen" hosts are sharing essential dishes and pro tips for every home cook; classic shrimp scampi and chocolate croissant bread pudding; chef Cliff Crooks stops by to help the hosts tackle some common cooking do's and don'ts.

Creamy chicken succotash with frozen lima beans; the chefs tackle foods most people avoid, like pomegranates, ginger and butternut squash; cow pile cookies; banana pudding pie.

Geoffrey Zakarian prepares Braised Short Ribs with Smoked Olives and Pomme Puree, Jeff Mauro cooks a delicious Pasta Puttanesca, and Sunny Anderson whips up an Easy Banana Brûlée Fool.

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?

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 invites "Chopped" judges Maneet Chauhan, Brian Malarkey, and Marc Murphy to his legendary card game; they double down with $10,000 as a battle over eggs benedict determines if all three chefs have enough cash for the final hand.

Eric Adjepong welcomes Antonia Lofaso, Rocco DiSpirito, and Gabriele Bertaccini to his underground culinary card game, where the Italian chefs each put up $5,000 on a night of all-in betting and intense competition.

Chefs Maneet Chauhan and Tiffani Faison need their boldest dishes and savviest strategies to stop Chris Oh's hot streak.

Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.

Fieri surprises the six remaining chefs with double wheels that pick their dish and game at random; first, the competitors must make a vegetarian dinner with limited ingredients; then, the bottom two chefs make noodle dishes in the elimination round.

A double spin of Fieri's dish and game wheels determines that the five remaining chefs must make a champagne brunch using only 8 lbs. of ingredients; the bottom two chefs fight for their survival in the elimination round by creating a seafood feast.

Guy Fieri pairs the four remaining chefs into teams to make their best pork dish with only frozen ingredients; the losing teammates face off in the elimination round by making a comfort classic using one ingredient from each aisle.

Three finalists make their best chicken dinner; Guy Fieri surprises the final two chefs with a cart swap, and the chef who makes the best celebration dinner using their opponent's groceries earns the GGG Greatest of All Time trophy and $70,000.

The competition's first $20,000 prize winner is back to take on Michelle Wallace and Adam Greenberg in Guy Fieri's over-the-top challenge; judges Jet Tila and Jonathon Sawyer are on hand to taste the most bodacious dishes in Flavortown history.

Guy Fieri is challenging America's best chefs to compete in his ever-changing lineup of outside-the-box Flavortown restaurants, from food carts to fine dining; with $20,000 on the line, these chefs will need to be prepared for anything.

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

Guy Fieri invites three savory winners and three dessert winners to pair up into super teams; the randomly selected teams have just one hour to make a sweet and savory appetizer, an upscale dinner and dessert using only a single basket of groceries.

Guy Fieri is challenging America's best chefs to compete in his ever-changing lineup of outside-the-box Flavortown restaurants, from food carts to fine dining; with $20,000 on the line, these chefs will need to be prepared for anything.

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

Guy Fieri invites three savory winners and three dessert winners to pair up into super teams; the randomly selected teams have just one hour to make a sweet and savory appetizer, an upscale dinner and dessert using only a single basket of groceries.

The competition's first $20,000 prize winner is back to take on Michelle Wallace and Adam Greenberg in Guy Fieri's over-the-top challenge; judges Jet Tila and Jonathon Sawyer are on hand to taste the most bodacious dishes in Flavortown history.

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.

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.

Join Mike Mezack for a special presentation of the 1776-2026 Enduring Liberty Half Dollars-one-year-only U.S. Mint issues honoring America's 250th Anniversary, including rare rolls and certified MS67 collectibles.

The judges have the day off while team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso rate a blind taste test in the advantage challenge; the Brawlers have a Texas-sized chili cook-off to impress a crowd of hungry locals.

After a sausage-filled advantage challenge, the Brawlers battle captains Bobby Flay, Maneet Chauhan and Antonia Lofaso in a showdown to win a $10,000 cash prize and lifetime bragging rights.

Four chefs find a surprise in the appetizer basket and get a bit overzealous pounding pork for their entrée; the final two competitors are tickled pink by the discovery of pink pineapple in their dessert baskets.

The competing chefs attack an appetizer basket that includes a classic Italian sauce and a simple sandwich; a popcorn product not available at movie theaters plays a starring role in round two.

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

An over-reduced sauce and undercooked venison are potential problems in the first round. Then, with Mexican chocolate in the dessert basket, it seems like the judges are in for a treat, but one of the chef's time management woes are worrying.

Bobby Flay invites modern European chef Brittanny Anderson to try and give the Titans a run for the money; things get spicy before judge Michael Psilakis awards the first-ever perfect score.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

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

Bobby Flay isn't taking it easy on the new Titan, Ayesha Nurdjaja, as he invites the winner of "Last Bite Hotel," chef Nini Nguyen, to challenge the Titans; judge Daniel Boulud keeps the pressure high with his palate.

Katie Lee ("Beach Bites With Katie Lee") and Thai chef Jet Tila bring along restaurateur Crista Luedtke and the fashionable Alan Vargas in the hopes of taking down Bobby Flay.Guests: Katie Lee, Jet Tila..

Rhode Island's Robert Sisca and Atlantic City's Michael Brennan duke it out in the kitchen; born and bred New Yorker and actress Susie Essman joins New Jersey transplant Sunny Anderson to taste and decide who will go up against Bobby Flay.Guests: Susie Essman, Sunny Anderson..

Barbecue fusion master Robert Cho and over-the-top Brian Malarkey hunger for a win; Food Network's Sunny Anderson and chef Josh Capon serve one of the competitors up to Bobby Flay.Guests: Sunny Anderson, Josh Capon..

Katie Lee and Giada De Laurentiis raise the limbo bar to decide whether smokehouse master Ashbell McElveen or California's own John Cox should take on barbecue master Bobby Flay.Guests: Katie Lee, Giada De Laurentiis..

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

Lela Loren, star of Power, pairs up with Bobby Flay's pal Michael Symon to try to get Bobby to power down in his own kitchen; chefs Lien Lin and Hamidullah Noori attempt to throw Bobby a curve ball with a dish he's never heard of.

Actor and comedian Aasif Mandvi and chef Alex Guarnaschelli join forces with chefs Diane Lam and Surbi Sahni to test Bobby Flay's abilities and teach him one more A-word: the agony of defeat.

Chopped host Ted Allen and The View's Sara Haines sour Bobby Flay's night while chefs Grace Goudie and Andy Xu try to make lemonade out of their star ingredient.

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

Bobby Flay faces Voltaggio, Williamson, Urbina and Vigneron in cooking challenge.

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.

Carson Kressley and Maneet Chauhan bring the razzle dazzle as chefs Rajesh Pathak and Hideki Harada take on Bobby Flay with a challenging signature dish.

Gordon tries to revamp Kings Blue Jam Café in Houston, a café specializing in all things breakfast, brunch and lunch, but the overwhelming menu and miscommunication among staff members is causing issues.

Ramsay travels to The Prohibition Grille in Everett, Wash., to help its inexperienced owner.

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.

Carson Kressley and Maneet Chauhan bring the razzle dazzle as chefs Rajesh Pathak and Hideki Harada take on Bobby Flay with a challenging signature dish.

Gordon tries to revamp Kings Blue Jam Café in Houston, a café specializing in all things breakfast, brunch and lunch, but the overwhelming menu and miscommunication among staff members is causing issues.

Ramsay travels to The Prohibition Grille in Everett, Wash., to help its inexperienced owner.

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

Bobby Flay faces Voltaggio, Williamson, Urbina and Vigneron in cooking challenge.

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

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

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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 continues the Tournament of Champions VI first-round battles with four more intense one-on-one sudden death matches; in the final battle of the night, four-time finalist Jet Tila takes on qualifier winner Pyet DeSpain.

Palmer divides the eight chefs into teams to craft laminated dough pastries worthy of display in a world-class pâtisserie case; each baker creates one sweet and one savory pastry for their team, hoping to impress judges Duff Goldman and Bryan Ford.

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.

Four chefs need all hands on deck when Alex Guarnaschelli challenges them to deliver a dish that needs two hands to take down; they hit the fryers to create fried finger food for judges Karen Akunowicz and Andy Baraghani.

Alex Guarnaschelli does a parking lot time warp as four chefs reminisce on the good old days; they may not be not getting any younger as they cook their childhood favorites for the judges, but the future's looking very bright for one talented chef.

Alex Guarnaschelli tasks four chefs with tracking down ingredients for tart and tangy dishes; in the second stakeout, things get heated when the competitors make hot and brothy bowls; the two final chefs hope to win with a light and flaky finish.

In Logan, Utah, a joint serving Louisiana specialties like blackened chicken pasta and a marrow butter burger; in Portland, Oregon, a place putting a vegan spin on Israeli flavors; in Denver, a pizza eatery all about Detroit-style pies.

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

Guy Fieri's digs into delicious dumplings and traditional beef noodle soup in Dallas; a funky spot in Naples, FL, embraces fare-like gator sausage and frog legs; a Chicago joint serves up lights-out mojo pork with plantains.

Guy goes from incredible Italian to sensational seafood; wood-fired pizza; crab cake cioppino and crab-spinach risotto; Vanilla Ice at a pirate-inspired joint serving up Brazilian and Caribbean seafood specialties.

Guy Fieri jumps into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma; in Taos, N.M., a pan-Asian joint pulls out the stops with a Reuben banh mi.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

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

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

Guy Fieri dives into a meaty smorgasbord, starting with a funky Nashville joint that serves a skyscraper burger; in New Smyrna Beach, Fla., a chef cooks up real deal gnocchi, and an out-of-this-world spot goes huge with a monster pork chop.

Guy Fieri drops by his favorite Triple D joints to dish up new recipes and hang with chef buddies; from opening new restaurants to expanding their culinary comfort zones, he finds out what they've been up to since his first visit.

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

Guy Fieri's grabbing an international playlist of flavor; in Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties; in Las Vegas, a real deal Mexican joint has bomb birria tacos.

In Laramie, Wyo., an old-school cafe has green chili burritos and pie; a spot in Anchorage, Alaska has blackened chicken gnocchi.

Guy Fieri is diving into texture and flavor; a BBQ bistro in Sherman Oaks is cooking the brisket noodles; a Cincinnati diner is plating top-notch chili crunch chicken nuggets; a spot in Austin is serving up a primo pasta margarita.

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

Fieri's digging into prime-time pork dumplings from a husband-and-wife team in Sacramento, CA. Plus, a Palm Beach Gardens, FL, bistro is mixing up a mighty meat sauce, and a mom-and-pop shop in San Jose, CA, is serving up the-bomb black bean burger.

Guy Fieri digs into both meat and sweet, starting in Sioux Falls, S.D., where a market-butcher eatery is serving a culinary extravaganza; in Fargo, N.D., a bakery cafe makes sticky pecan rolls and a savory French pastry dish.

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

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

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

Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

Fieri's digging into prime-time pork dumplings from a husband-and-wife team in Sacramento, CA. Plus, a Palm Beach Gardens, FL, bistro is mixing up a mighty meat sauce, and a mom-and-pop shop in San Jose, CA, is serving up the-bomb black bean burger.

Guy Fieri digs into both meat and sweet, starting in Sioux Falls, S.D., where a market-butcher eatery is serving a culinary extravaganza; in Fargo, N.D., a bakery cafe makes sticky pecan rolls and a savory French pastry dish.

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

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

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

Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.

Guy Fieri is diving into texture and flavor; a BBQ bistro in Sherman Oaks is cooking the brisket noodles; a Cincinnati diner is plating top-notch chili crunch chicken nuggets; a spot in Austin is serving up a primo pasta margarita.

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

Noah Cappe raises a glass of mead and celebrates a meaty cone; he starts the day off with a biscuit breakfast at the Oak Mountain State Fair and dines on festive foods at the Magical Winter Lights Festival.

Noah Cappe checks out a spicy and savory funnel cake at the Florida State Fair, makes a pitstop for the Truck Stop Burger at the Pima County Fair, and gets a turkey leg dinner at Rodeo Austin.

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Molly Yeh makes a Greek-inspired meal for her sister, starting with yogurty marinated chicken skewers and perfectly packaged fried feta Greek salad pitas; then, there's skordalia, a creamy potato dip, served with herby grilled pita for dunking.

With Nick working the wheat harvest, Molly Yeh makes him a hearty lunch with wheat-inspired delights; she cooks up her ginger chicken meatballs on soy sauce braised cabbage, yeasted scallion pancakes, hand pulled chili oil noodles, and matcha mochi.

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

Molly Yeh throws a baseball tailgate on the farm with Asian-inspired eats; she makes creamy bok choy peanut noodles, juicy lion's head meatball burgers with fried eggs and crunchy Asian coleslaw; for dessert, she makes her ooey-gooey mochi cookies.

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

Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, ginger scallion chicken steamed buns and a matcha crepe cake.

Favorite foods from Oklahoma; saucy chili cheese tots, an onion burger and crispy fried okrah; an over-the-top boozy-blended root beer float.

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

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

Ree Drummond is cooking a collection of budget friendly dinners, starting with a fancy yet frugal chicken stroganoff with buttery parsley noodles that's perfect for dinner parties.

"The Kitchen" is sharing fun-to-make recipes, starting with Jeff Mauro's pepperoni pizza fun-due; Katie Lee Biegel makes kid-approved beef and lentil tacos and Geoffrey Zakarian sweetens things up with almond croissant monkey bread.

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.

Ann Patchett joins Ina Garten for a fun-filled day at the barn; Ina welcomes her with a rustic Cherry Clafouti; for lunch, they share Charlie Bird's Farro Salad with Ina's Jammy Eggs and Ann's favorite Roasted Cauliflower.

On this trip, Guy Fieri is divin' into inventive eats; in Burlington, Vt., a funky joint cooking up mac and cheese pancakes; in Richmond, Va., going gangbusters with grits; artistic eatery in Ottawa, Canada.

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

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

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

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

Guy Fieri tracks down off-the-chain chicken, starting in Salt Lake City with a unique curry chicken mashup; in Albuquerque, N.M., the chicken is down-home fried alongside sweet waffles; in Grand Junction, Colo., it's nested in tacos with guacamole.

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

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

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.

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

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

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

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

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.

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

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

Guy Fieri's 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?

Fieri welcomes the triumphant Great8 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 is challenging America's best chefs to compete in his ever-changing lineup of outside-the-box Flavortown restaurants, from food carts to fine dining; with $20,000 on the line, these chefs will need to be prepared for anything.

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.

Fieri welcomes the triumphant Great8 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 is challenging America's best chefs to compete in his ever-changing lineup of outside-the-box Flavortown restaurants, from food carts to fine dining; with $20,000 on the line, these chefs will need to be prepared for anything.

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

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

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.Guests: Sunny Anderson, Carla Hall..

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.

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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.Guests: Jet Tila, Bryan Voltaggio, Michael Voltaggio..

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.