Ted's in charge of the baskets! In the first round, he challenges the chefs with a wildly unusual product in a tube and his favorite snack of all time. The final basket includes an exotic extract and an Italian dessert that Ted can never pass up.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket; the final two chefs are not concerned about how to include bacon in their desserts, but the cruel clock gives them plenty to worry about.

The competing chefs are challenged to make delicious dishes from plant-based mystery basket ingredients; a crispy green makes an appearance in Round 2; tomato cookies are more than meets the eye in the dessert round.

Ted's in charge of the baskets! In the first round, he challenges the chefs with a wildly unusual product in a tube and his favorite snack of all time. The final basket includes an exotic extract and an Italian dessert that Ted can never pass up.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket; the final two chefs are not concerned about how to include bacon in their desserts, but the cruel clock gives them plenty to worry about.

The competing chefs are challenged to make delicious dishes from plant-based mystery basket ingredients; a crispy green makes an appearance in Round 2; tomato cookies are more than meets the eye in the dessert round.

Four pairs of chefs are set up on teams to compete against other lovelorn duos in a culinary showdown, and sparks could fly in the heat of battle.

A trendy pastry in the first round inspires debate among the chefs, while the steaks in the second round aren't the gifts they seem to be; in the final round, the chefs must figure out how to make a hybrid comfort food go with a savory frozen item.

Join Kevin Cash & Cory Cady 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.

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In the final first-round battles, Fieri welcomes TOC VI semifinalist Lee Anne Wong to face off against Iron Chef Stephanie Izard. In the last battle of the round, the fourth mystery culinary icon is revealed to take on qualifier winner Kenny Gilbert.

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

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.

Eric Adjepong gathers rising stars Carlos Anthony, Maria Mazon, and Mika Leon for his culinary card game, with one winner walking away with the others' hard-earned money in an intense battle.

Host Eric Adjepong welcomes Anne Burrell of New York, Joe Sasto of Chicago, and Chris Oh of Los Angeles to his late-night poker game; with $30,000 of their own money, these chefs are here to settle which city's culinary scene reigns supreme.

Guy invites three chefs with previous wins to go head-to-head in a showdown of international flavors; the competitors must shop in Flavortown Market's new international section, where all the labels are in different languages.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience; from the chefs' arrival to the market tour and Guy's pre-show pep talk -- all will be revealed for the first time.

Four GGG winners return to Guy Fieri's Flavortown for a chance to take another crown in one big round; they must make a winner's dinner complete with an appetizer and entrée in an hourlong battle to shop the market for up to $20,000.

Four chefs with a knack for cooking on a budget take on two of Guy Fieri's all-new budget games; the chefs must make a hearty lunch with ingredients that satisfy Guy's price-based grocery list.

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

Fire station cooks commandeer Flavortown Market, and they'll have to stand the heat when Guy Fieri hits them with his alarming games; they smoke the competition with spicy firehouse favorites and captain-worthy meals for a chance to win $20,000.

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.

The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.

Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.

Mayor Guy Fieri is calling it Crunch Day in Flavortown; the returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges Troy Johnson and Viet Pham with mind-blowingly crunchy bites worthy of scoring up to $20,000.

In the final first-round battles, Fieri welcomes TOC VI semifinalist Lee Anne Wong to face off against Iron Chef Stephanie Izard. In the last battle of the round, the fourth mystery culinary icon is revealed to take on qualifier winner Kenny Gilbert.

The bases are loaded and so is the food as four chefs try to hit a culinary home-run; Guy Fieri spins the food wheels to determine what two stadium classics the chefs must mash up before they take on a VIP dish using only what fits in a helmet.

America's favorite pastime goes to Flavortown when Guy invites three former baseball players to team up with GGG all-star judges to hit a culinary home run.

Mayor Guy Fieri is calling it Crunch Day in Flavortown; the returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges Troy Johnson and Viet Pham with mind-blowingly crunchy bites worthy of scoring up to $20,000.

In the final first-round battles, Fieri welcomes TOC VI semifinalist Lee Anne Wong to face off against Iron Chef Stephanie Izard. In the last battle of the round, the fourth mystery culinary icon is revealed to take on qualifier winner Kenny Gilbert.

The bases are loaded and so is the food as four chefs try to hit a culinary home-run; Guy Fieri spins the food wheels to determine what two stadium classics the chefs must mash up before they take on a VIP dish using only what fits in a helmet.

America's favorite pastime goes to Flavortown when Guy invites three former baseball players to team up with GGG all-star judges to hit a culinary home run.

Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.

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

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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Bobby Flay battles to defend his BBQ Brawl crown against team captains Maneet Chauhan and Antonia Lofaso; Carson Kressley, Brooke Williamson and Rodney Scott return to judge the competition of live-fire cooking and other challenges.

The chefs find a peculiar cereal and fluke fillets in the first basket. The entrée round ingredients run the gamut from light to hearty, and the finalists must work a clever crepe and an interactive candy into their desserts.

Competitors race to turn mystery ingredients into three-course meals; the competition is all about skill, speed and ingenuity.

America's 50th state knows how to cook up a good time and the fryer is a hot commodity in the appetizer round, creating dilemmas for the chefs who didn't get there first; fish and seaweed in the entrée basket keep the island vibes going strong.

The competitors create appetizers that include a central Asian bread and a sweet and sour treat, make a packaged product sing with sole in the entrée round and take on a dessert round featuring an Indian snack and a plethora of pastries.

Shell-shocked, the chefs crush open crustaceans in every round to make sensational seafood meals; big ambitions in a tight time frame might mean trouble for one chef, and the judges wonder if a risky plan in the dessert round will pan out.

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

It's all hands on deck when Napa Valley's Daniel Gomez Sanchez competes against Atlanta's Matthew Ridgway; television host Daphne Oz and Food Network's Eddie Jackson hold nothing back when it comes to slaying Bobby Flay.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

Christian Petroni teams up with chef Carla Hall to bring two dynamic chefs who have mastered the food of his motherland, Italy; chef Daniele Uditi and chef Chris Thompson are both ready to hear the judges say that's amore.

Alex Guarnaschelli and singer Josh Groban hit the high notes and raise up their chefs, Thomas Youell and Diego Sanchez, to grill Bobby Flay in his own kitchen.

The chips are all in when world-traveled chef Philippe Haddad meets New York chef Melissa O'Donnell; it's up to Scott Conant and Geoffrey Zakarian to place their bets on the chef who they think can beat Bobby Flay.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down; chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby.

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Country music superstar Maren Morris teams up with Sunny Anderson to sing Bobby Flay's swan song; chefs Matthew Dolan and Thomas Kelly give everyone something to taco 'bout.

Food Network's Anne Burrell and Damaris Phillips team up to hassle, heckle, and hope Bobby Flay loses.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Actor Joseph Sikora joins Michael Symon to bring the muscle into Bobby Flay's kitchen; they recruit superchefs Ian Rynecki and Ruth Wigman to put the squeeze on Bobby.

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

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

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

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

Jet and Ali Tila bring their "Team Tila" energy into the kitchen; chefs Renata Ferraro and Ricky Dolinsky duel it out.

A vegan restaurant grappling with direction and disorganization needs help.

A sibling rivalry runs a Beaver, Pennsylvania restaurant into the ground. To resuscitate Levanti's, Chef Ramsay must first mend the relationship between its owners.

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

Jet and Ali Tila bring their "Team Tila" energy into the kitchen; chefs Renata Ferraro and Ricky Dolinsky duel it out.

A vegan restaurant grappling with direction and disorganization needs help.

A sibling rivalry runs a Beaver, Pennsylvania restaurant into the ground. To resuscitate Levanti's, Chef Ramsay must first mend the relationship between its owners.

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

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

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.

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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.

Host Guy Fieri kicks off the biggest and most intense competition in the culinary world; top-scoring chefs from last year are back, and a handful of newcomers with the potential to win it all are stepping into the arena for the first time.

Host Jesse Palmer asks the 10 remaining chefs to reinvent a classic dessert with a modern twist; to impress judges Duff Goldman and Amaury Guichon, the bakers must craft a geometric layered mousse cake inspired by an assigned conceptual theme.

Palmer challenges the nine chefs to face off in a showdown that tests their mastery of pastry cream. Each chef must present their own interpretation of Boston cream pie, coconut cream pie, or Italian rum cake to judges Duff Goldman and Shinmin Li.

Guy Fieri invites culinary duos from Los Angeles and San Francisco to each prepare three-course feasts designed to prove which city's food is best; they use ingredients from both cities in hopes of winning $15,000 and Golden State bragging rights.

Guy brings in chef duos from Chicago and New York to prepare a feast that proves their city's food is world-class; they use ingredients that celebrate The Big Apple and Chicago's The Bean in hopes of scoring $15,000 and big city bragging rights.

The winners of the first two City Food Fights face off to prove their city's culinary supremacy; Guy Fieri sets up games inspired by their city's basketball teams; the winning team takes home $15,000 and the GGG City Food Fight champion trophy!

In Portland, Ore., a chef who butchers, cures, preserves and smokes everything in-house; in San Carlos, Calif., a neighborhood spot featuring burgers, cheesesteaks and signature sandwiches.

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

In Cincinnati, barbecued chicken and vegan chili; in Boston, lemongrass chicken and sloppy Joes; in Jackson, Wyo., scratch-made ramen and pork ragout.

In Bakersfield, Calif., meaty Texas chili and decadent pumpkin pancakes and across town, a peanut butter burger alongside Bacon Love ice cream; in Phoenix, a gourmet taco spot mixing up a mean mole.

A Jamaican joint serves oxtail and curry goat in Houston; a Lebanese stop serves kibbie balls and kabobs; in Cancun, Mexico, a 24-hour hot spot makes bomb burritos.

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

In Las Vegas, sushi and traditional udon, and a joint serving righteous pork and putting an Asian spin on classic grilled cheese; in Denver, a meaty all-you-can eat flavorfest.

Guy gets a helping of comfort food; in Pleasantville, N.J., a local landmark dishes up down-home cooking; in Baltimore, a joint gets decadent with coconut-cream French toast; in Colorado Springs, Colo., a barbecue spot serves up meatloaf.

In Baltimore, an authentic Irish pub serves up seafood gumbo and a traditional corned beef and cabbage; in Eugene, Ore., 80 different kinds of soups are served; in Cincinnati, Vietnamese food is served.

In Charlotte, N.C., low country favorites, like collard greens and shrimp and grits; in Las Vegas, crepe specialties like savory beef and sweet caramel apples; in Culver City, Calif., turkey chili and dynamite dogs on cornbread buns.

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

In Des Moines, Iowa, a nearly century-old chili recipe; in Leeds Point, N.J., a scenic seaside joint serving up fresh catch since the 1930s; in Brigantine, N.J., a butcher shop cranking out righteous homemade sausage and real deal jerky.

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

In Santa Fe, N.M., a culinary pub serves lights-out lamb neck and tamales; in Kansas City, Mo., a funky tapas joint dishes out duck tongue tacos and braised pork jowl; in El Paso, Texas, a deli makes pupusas and fries from chickpeas.

In Chicago, a saucy spot mashes up Latin and Asian with a unique paella and posole; a comfort food joint in Seattle fires things up with Nashville hot chicken; a place in Kona, Hawaii, mixes island and mainland with guava ribs and tropical pizza.

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

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

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

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

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

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis; a neighborhood staple in Boston is serving up lights-out lobster rolls; a Massachusetts gastropub is plating mushroom poutine and onion smash burgers.

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

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

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

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

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

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis; a neighborhood staple in Boston is serving up lights-out lobster rolls; a Massachusetts gastropub is plating mushroom poutine and onion smash burgers.

In Santa Fe, N.M., a culinary pub serves lights-out lamb neck and tamales; in Kansas City, Mo., a funky tapas joint dishes out duck tongue tacos and braised pork jowl; in El Paso, Texas, a deli makes pupusas and fries from chickpeas.

In Chicago, a saucy spot mashes up Latin and Asian with a unique paella and posole; a comfort food joint in Seattle fires things up with Nashville hot chicken; a place in Kona, Hawaii, mixes island and mainland with guava ribs and tropical pizza.

Land turtle and shark; land creatures and caiman.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

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Ina Garten invites actor, producer and foodie Jennifer Garner to the barn for a chat over Brown Butter Skillet Cornbread; they head into the kitchen for a pizza collaboration, creating the Garner and Garten Pizza and Jen's Pizza Crackers.

Eric Ripert stops by the barn to cook and share his life-changing stories; Ina Garten welcomes him with a French Apple Tart before Eric makes an Seared Tuna with a Ginger Soy Salad.

Molly Yeh is making a garden-themed party for her little girl; juicy pretzel-crusted chicken nugget salad; tomato and mozzarella tart; creamy beet ricotta dip; rainbow cake with Marzipan vegetables and a mini smash cake for the birthday queen.

Chorizo and tot breakfast burritos; giant sausage pasta; shaved fennel salad; beet red-ish velvet cake with cream cheese frosting.

Molly Yeh teaches Nick how to make brown butter buttermilk donuts in exchange for a welding lesson; Molly makes a cozy Midwest dinner of chicken wild rice hotdish, deep fried broccoli and monster cookie bars for dessert.

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

Ree makes a classic cowboy lunch with cheeseburger meatloaf, quick ranch potatoes, spicy green beans, and her chocolate Cow Patty cookies that she wraps to grab and go.

Ree Drummond adds variety and spice to family favorites; she whips up spicy garlic bread sloppy Joes.

Ree Drummond dishes up four incredibly easy meals in under 40 minutes; she prepares chicken with pesto cream, a cajun veggie pasta, a sheet pan shrimp puttanesca and skirt steak with bok choy.

Ree Drummond is getting cheesy; Mascarpone Cheesecake Bars get a cheery cherry topping; Oaxaca cheese and sharp cheddar elevate Cheese Enchiladas, Pepper Jack and Colby Jack team up in Beer Cheese for 2 and more.

The Kitchen is serving up handheld bites perfect for a tailgate or outdoor party; Spiked Lemon Iced Tea, Deviled Chicken Wings, Bacon Bow Tie Crackers and Herb Dip and Carmelitas; guest Tony Shalhoub shares his recipe for Spinach Fatayer.

The Kitchen throws a pizza party; Katie Lee Biegel mashes up a pizza salad, Sunny Anderson serves French bread Hawaiian pizza, Jeff Mauro upgrades any pie with Calabrian pizza ranch and Geoffrey Zakarian makes a flavorful classic white clam pizza.

Chef Maneet Chauhan throws down her gauntlet to win $25,000 against Bobby Flay's Titans; after losing to Maneet twice on Tournament of Champions, Brooke Williamson is ready to defend her home court; chef Charlie Mitchell doles out tough critiques.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Chef Bryan Voltaggio has never beaten his younger brother Michael in competition, so he's desperate to take him down, along with the rest of Bobby Flay's Titans and walk away with $25,000.

In Compton, Calif., ribs and collard greens; in Denver, pie with beer-braised brisket; in Philadelphia, pork belly sandwiches.

In Des Moines, Iowa, a fusion joint serves up burritos alongside bulgogi masa fries; a southern spot cooking up classics, from ribs and red beans and rice to catfish cakes and collards; in Atlantic City, N. J., turkey chops and pig feet.

In Long Beach, Calif., pot roast and scones; in Jackson, Wyo., pies topped with everything from pesto to spicy sausage and marinara; in Monterey, Calif., Parmesan pretzels and short rib grilled cheese.

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

Sampling pork belly tacos and carne adobada in a high-energy marketplace in Oakland; turtle soup in Islamorada, Florida; savory crepes and a saucy twist on traditional beignets in Stockton, California.

A New England spin on corned beef and cabbage; a fresh take on stroganoff; Ethiopian specialties; an over-the-top hot dog spot.

Guy Fieri returns to some of his favorite diners, drive-ins and dives. Whether they've opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.

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

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

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

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

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

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

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

In Norfolk, a two-for-one spot where a butcher stacks sandwiches by day and a chef fire up ramen and sticky wings at night; a German-Swiss joint in the middle of Maui, Hawaii serves rouladen and old-fashioned apple strudel.

A deep-dish pie and twisted-up breadsticks at a Chicago-style spot in Tucson, Ariz.; duck wings and bite-size beef Wellington at a pub in Wilmington, N.C.; in Miami, NFL coach Jon Gruden rides shotgun with Guy to a place with out-of-the-box Cuban.

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

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

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

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

In Norfolk, a two-for-one spot where a butcher stacks sandwiches by day and a chef fire up ramen and sticky wings at night; a German-Swiss joint in the middle of Maui, Hawaii serves rouladen and old-fashioned apple strudel.

A deep-dish pie and twisted-up breadsticks at a Chicago-style spot in Tucson, Ariz.; duck wings and bite-size beef Wellington at a pub in Wilmington, N.C.; in Miami, NFL coach Jon Gruden rides shotgun with Guy to a place with out-of-the-box Cuban.

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

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

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.

Join your hosts Kevin Cash & Cory Cady as we discuss the 250th Anniversary of America with the official "America 250" logo on a Silver American Eagle label; we are locking in orders for this iconic release, but coins are limited! Don't miss out!

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Kardea Brown makes her childhood friend a tasty brunch inspired by the sleepovers and breakfasts they had as kids; there's a meat lovers' quiche, lemon sweet rolls, strawberry arugula salad in crispy Parmesan cups, and tropical dragon fruit mimosas.

Kardea Brown checks on the progress of her new home with her interior designer and friend, Elyssa; Kardea brings a picnic lunch with a chicken and veggie wrap with herb goat cheese spread, salad in a jar and brown sugar oatmeal cream pies.

Kardea Brown cooks up light, classic Southern dishes; veggie soup bunch inspired by Grandma; flaky pecan and panko-crusted baked fish with mashed parsnips; blackberry lavender cornmeal cake.

Kardea Brown shares Southern dishes from her South Carolina kitchen; she adapts family recipes; she cooks for her relatives and friends at her Sea Island home.

With the restaurant opening soon, Molly puts the final touches on Bernie's farm-to-table menu; she prepares a wild rice burger with bacon and cheese, green goddess salad, good bistro fries and sprinkle cake donuts.

Molly Yeh and her Aunt Lucy have a Chinese-inspired dinner with the family's favorite dishes; Molly makes her mouthwatering Mapo Tofu with Pork, fresh Chili Crisp Vinaigrette Salad and silky Egg Drop Soup.

Molly Yeh hosts brunch for Bernie's library play group; she promotes eating well with a ham frit-tot-ta, sausage breakfast pals on Hawaiian buns, and spinach cookies; she piles chocolate chunk peanut butter pancakes with whipped cream.

Molly Yeh makes a meal to thank all the people in her life who helped with her new cookbook; she shares her Puffy Potato Donuts with a Tahini Vanilla Pastry Cream, Blueberry Speculoos Slab Pie, an Upside Down Hotdish and Hot Dog Chopped Salad.

Ree Drummond refreshes, or "ree-freshes," some of her favorite eats; she makes skirt steak and sweet potato fries, rustles up a Tex-Mex chicken pot pie, bakes a boozy berry upside-down cake, and fries up pesto egg toast.

Ree Drummond prepares fall sweets for visitors at her and her sister's remodeled home, by starting the housewarming with her classic s'mores cookies, shortcut cherry cheesecake brownie cups, easy apple fritters, and pumpkin pie snacking granola.

Ree prepares a selection of easy game-day eats, starting with a simple but game-changing chocolate devil cake. Then, Ree scores big with smash tacos, speedy sticky chicken legs and jalapeño cheddar corn dogs.

Ree Drummond is celebrating slow-cooked food that's quick to make; she begins with a one-pan dinner of Slow Roasted Chicken and Vegetables, followed by Best Ever Oven Brisket, Cherry Tomato Confit and a gooey Slow Cooker Chocolate Pudding Cake.

Each host cooks with a pantry staple, then tosses it to another host for a different recipe idea; the dishes include buttermilk brined pork chop, chopped iceberg salad with buttermilk dressing, and cheeseburger chickpea skillet.

The Kitchen rethinks kitchen tools to make a week's worth of easy dinners; Katie Lee Biegel makes slow cooker pulled pork tacos, Geoffrey Zakarian whips up a quick pasta amatriciana and Sunny Anderson steams up garlic ginger chicken dumplings.

Guy Fieri welcomes four chefs who've won virtually every Food Network competition; after a dual one-on-one pork dish battle, the final two chefs face off in a culinary confrontation to make the best Champion's Dinner to win $15,000.

Guy Fieri challenges three experienced chefs to prepare their best pork dish using only 10 items; the winner earns an automatic $15,000 and can wager up to $5,000 in an express lane seafood battle against the all-star judge of their choice.

Guy Fieri challenges three chefs representing international cuisines to make their signature seafood dish for $10,000; the winner then takes on the world-class GGG judge of their choice in the ultimate international showdown for another $10,000.

Guy Fieri invites three chefs to prove they're the King of the Chill by outcooking each other in a frozen food fight; they make their best seafood dinner using just frozen items before the winner gets a shot at taking on the judge of their choice.

In the final first-round battles, Fieri welcomes TOC VI semifinalist Lee Anne Wong to face off against Iron Chef Stephanie Izard. In the last battle of the round, the fourth mystery culinary icon is revealed to take on qualifier winner Kenny Gilbert.

Guy Fieri welcomes 16 chefs back to the arena for four second-round matchups; the randomizer determines the requirements for the competition as four chefs move toward the championship and the $150,000 prize.

Mayor Guy Fieri is calling it Crunch Day in Flavortown; the returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges Troy Johnson and Viet Pham with mind-blowingly crunchy bites worthy of scoring up to $20,000.

Alex Guarnaschelli takes on rivals Kevin Lee and Arnold Myint.

Guy Fieri welcomes 16 chefs back to the arena for four second-round matchups; the randomizer determines the requirements for the competition as four chefs move toward the championship and the $150,000 prize.

Mayor Guy Fieri is calling it Crunch Day in Flavortown; the returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges Troy Johnson and Viet Pham with mind-blowingly crunchy bites worthy of scoring up to $20,000.

Alex Guarnaschelli takes on rivals Kevin Lee and Arnold Myint.

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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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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.

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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!

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 challenge the teams to flex their culinary muscles and cook mussels; in the main dish challenge, the recruits tackle the tricky balance of sweet and sour pork; the bottom two must face off in a blind elimination.

Guy Fieri hosts a burger bonanza as Chef Rocco DiSpirito's got grilled shrimp burgers; Chef Tiffany Derry fires up fried chicken burgers; Chef Eric Greenspan does duck fat smash burgers; Chef Christian Petroni brings bison meatloaf burgers.

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.

Ree Drummond puts a spin on recipes with her surf and turf skillet, spiced chicken sheet pan supper, mushroom and squash fajita bowls with cilantro-lime cauliflower rice and Tex-Mex toppings, and whipped cottage cheese with roasted berries.

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

Ree Drummond is taking comfort food on the road, starting with marvelous Meatloaf Sliders; Ree makes cowboy-approved Chicken Pot Hand Pies, an elevated classic combo of Pimento Cheese BLTs and Homemade Crustless PB&Js for kids of all ages.

The Kitchen is serving up handheld bites perfect for a tailgate or outdoor party; Spiked Lemon Iced Tea, Deviled Chicken Wings, Bacon Bow Tie Crackers and Herb Dip and Carmelitas; guest Tony Shalhoub shares his recipe for Spinach Fatayer.

The Kitchen hosts have hearty versions of everyone's favorite snacks; Jeff Mauro makes a light dinner of coconut shrimp salad, Sunny Anderson creates a meal out of an easy egg roll bowl and Geoffrey Zakarian digs into a supersized snack for dessert.

"The Kitchen" gets heated with kicked-up, spicy recipes; Sunny wakes up her taste buds with Easy Breakfast Quesadillas; Geoffrey Zakarian puts a blazing twist on Harissa Shrimp Scampi; Katie Lee Biegel gets fiery with Buffalo Chicken Nachos.

Palmer challenges the nine chefs to face off in a showdown that tests their mastery of pastry cream. Each chef must present their own interpretation of Boston cream pie, coconut cream pie, or Italian rum cake to judges Duff Goldman and Shinmin Li.

Four chefs are up to bat when Alex Guarnaschelli asks them to make home-run ballpark dishes; the competitors must create something that feels Southern and the final two chefs try not to crumble as they cook up cookies for the win.

Alex Guarnaschelli puts four chefs on a high-sodium start when things get salty in the parking lot; it's a race against time as only the most mature survive, and two competitors duke it out until the end to impress the judges.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

Getting lyrical in the kitchen when Food Network's Damaris Phillips gets TV host Jaymee Sire to join her sing-along that doesn't end; French chef Remi Granger and Philadelphia native Elijah Milligan both hope to strike a victorious chord.

Golf phenom Michelle Wie joins Food Network's Scott Conant to add a stroke to Bobby Flay's game; Saratoga, N.Y., chefs Jeannette Liebers and Chris Bonnivier are on the scene to make sure Bobby takes a mulligan.

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.

Country boy Mark Laubner and Greco chef Brendan Pelley come to town; heavy hitters Alex Guarnaschelli and Jet Tila decide who has the chops to destroy Bobby.Guests: Alex Guarnaschelli, Jet Tila..

Chef Richard Blais recruits TV personality Laura Vitale to try to knock Bobby Flay down a peg or two; they enlist the help of global food enthusiasts chef Reza Setayesh and chef Andy Gaynor to make Bobby's world spin.Guests: Richard Blais, Laura Vitale, Reza Setayesh, Andy Gaynor..

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

Food Network's Alton Brown and Valerie Bertinelli don't want a rocky road on the way to beating Bobby Flay.

Damaris Phillips teams up with the Ace of Cakes, Duff Goldman, in his inaugural appearance to try and steal a sweet victory; top-notch pastry chefs Holden Jagger and Tova du Plessis must face off for a chance to bake Bobby under the table.

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

Michael Strahan and Michael Symon have handpicked two chefs hoping to score a touchdown on Bobby Flay's home turf; New York chef Anastacia Song and Southern sweetie Joey Ward are prepared to bring their best game and score the win.

The Queen of Toast, chef Carrie Baird, and chef Lamar Moore from Chicago's South Side attempt to take Bobby's title away with a win of their own.

Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby Flay.

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

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

Michael Strahan and Michael Symon have handpicked two chefs hoping to score a touchdown on Bobby Flay's home turf; New York chef Anastacia Song and Southern sweetie Joey Ward are prepared to bring their best game and score the win.

The Queen of Toast, chef Carrie Baird, and chef Lamar Moore from Chicago's South Side attempt to take Bobby's title away with a win of their own.

Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby Flay.

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

Food Network's Alton Brown and Valerie Bertinelli don't want a rocky road on the way to beating Bobby Flay.

Damaris Phillips teams up with the Ace of Cakes, Duff Goldman, in his inaugural appearance to try and steal a sweet victory; top-notch pastry chefs Holden Jagger and Tova du Plessis must face off for a chance to bake Bobby under the table.

Cody and Sam Carroll of Cajun Aces compete to prove that love is a kitchen battlefield; it's only fitting that Sunny Anderson and Jeff Mauro officiate at the attempt to send Bobby Flay off unhappily ever after.

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

Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity and reimburse lost funds-leading the way in protecting families every day.

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2026 will be one of the most historic years ever in U.S. coinage. Join your host Mike Mezack to learn about the incredible U.S. Quarter program and get a chance at an exclusive P&D Roll!

Tyler Florence unleashes the food trucks onto the boardwalk in Myrtle Beach, S.C., where one team blows past the competition and makes an enemy in the process; the real shock comes at elimination when a fan-favorite gets the worst possible news.

Tyler Florence brings the trucks to Wilmington, N.C., and two teams with a beef attempt to settle the score; all the trucks fight to win a breakfast challenge worth $15,000, and the eliminated team gets served an ice-cold plate of revenge.

Eric Adjepong welcomes three legendary chefs to his late-night culinary poker game; the stakes are doubled to $10,000 as Alex Guarnaschelli, Rocco DiSpirito and Andrew Zimmern lay their own cash on the line for a chance to walk away with big money.

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

Alex Guarnaschelli and Eric Adjepong watch three skilled chefs take on a pastry challenge; chefs from Kentucky, California and New Jersey take their shot at knocking Alex out of the top spot.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience; the ingredients they choose could give them an advantage or help Alex.

Welcoming three chefs to use their skills with eggs to crack Alex's competition prowess; in a blind judging, Brooke Williamson and Michael Voltaggio.

Eric Adjepong welcomes three James Beard-winning chefs from Illinois, Georgia and California to the arena; these chefs are ready to show Alex Guarnaschelli and judges Stephanie Izard and Kwame Onwuachi just how they won their culinary award.

Four new chefs are thrown into the mix as they try to transform a hearty sandwich into a dainty appetizer; in the second round, the competitors must make creative, beautiful entrees with weird soda and quail.

With no major tricks in the first basket, the chefs are left to create their own problems, as they attempt to piece together meat and potato appetizers; in the entrée round, duck dishes are a tall order in just 30 minutes.

Competitors race to turn mystery ingredients into extraordinary three-course meals; this competition is all about skill, speed and ingenuity and only one chef will impress the judges enough to survive the chopping block.

The chefs must make bubblegum-flavored candy balance with hot-and-sour soup in their appetizer plates; classic Cantonese dim sum for an entree; the dessert round sees the chefs working with something out of the ordinary in a can plus a pink paste.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket; the final two chefs are not concerned about how to include bacon in their desserts, but the cruel clock gives them plenty to worry about.

Four chefs celebrate international night markets and the culinary creativity they inspire; Duck challenges the chefs to make good decisions, while some alarming kabobs in the final basket guarantee interesting desserts.

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.

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

In round one, the chefs figure out if anyone has a clue what to do with emu. The competitors find a savory cake in the entrée basket. A really weird soda and an ice cream machine battle make for an enthralling 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.

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

In round one, the chefs figure out if anyone has a clue what to do with emu. The competitors find a savory cake in the entrée basket. A really weird soda and an ice cream machine battle make for an enthralling dessert round.

Four chefs celebrate international night markets and the culinary creativity they inspire; Duck challenges the chefs to make good decisions, while some alarming kabobs in the final basket guarantee interesting desserts.

Crunchy or soft, minimalist or filled to the max, it's taco time; the chefs find a beverage and a seafood surprise in the first basket, and the competitors must find a place on their plates for a squirmy shocker in the entree round.

Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity and reimburse lost funds-leading the way in protecting families every day.

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

A menu for a spring feast, including slow cooked brisket with carrots, lemon caper deviled eggs, spring pea salad and lemon meringue pie cupcakes.

It's sweet meets savory as four chefs compete in the Fast Food round; the burgers turn inside out in Burger Bucks and the chefs enter the Big Burger Battle.

The chefs really turn up the heat in fast food; beer and burgers unite in burger bucks and the chefs get their gobble, gobble on in Big Burger elimination.

Three chefs put it all on the line to win the title of Big Burger Battle Champion and the cash prize of $25,000.

Guy Fieri welcomes 16 chefs back to the arena for four second-round matchups; the randomizer determines the requirements for the competition as four chefs move toward the championship and the $150,000 prize.

Guy Fieri brings in four favorites from Food Network Star to compete in his games.

Three chefs put their cooking skills to the test in Italian-themed games; the chefs must make a pasta dish using eight ingredients or fewer, then are challenged to make a pizza and a side dish using items found on Flavortown's sample tables.

Three food-loving winners who have already proven they can cook like pros are back for the title of Host with the Most; Guy Fieri challenges them to show that they can make championship game day bites without taking a bite out of their wallets.

Three of Guy Fieri's favorite DDD chefs and three GGG winners compete in a tag-team relay to create a pork dinner; the first shift chef shops for a favorite snack food and piece of equipment selected by a roll of the old culinary dice.

Four returning winners vie for the title of Ultimate Guy's Grocery Games Champ; the chefs compete in a pair of one-on-one matches featuring the game Wild Cards; two chefs enter a culinary showdown and determine their final dish using fridge magnets.

Standup comics team up with Food Network mentors to earn money for charity; the comedians must make dinner using only the ingredients they can fit in small bag; the comedians must cook for their agent with funny-sounding foods.

Guy Fieri pulls the biggest prank in show history when he fools three judges into competing in a two-game contest by bringing out his most devious game yet -- the Guy Face Wheel; Guy throws down a challenge that leaves the judges terrified.

Mayor Guy Fieri is calling it Crunch Day in Flavortown; the returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges Troy Johnson and Viet Pham with mind-blowingly crunchy bites worthy of scoring up to $20,000.

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.

In honor of legendary chef and prankster Carl "The Cuban" Ruiz, Guy Fieri invites Carl's all-star friends to Flavortown Market for a night of epic food and twisted pranks; the chefs prepare a spicy appetizer and an even spicier entrée.

In honor of Carl's love for hijinks, Guy Fieri has invited six of his closest Flavortown judges to join him for April Fools' Day pranks; they make spicy dishes that drove Carl nuts.

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.

In honor of legendary chef and prankster Carl "The Cuban" Ruiz, Guy Fieri invites Carl's all-star friends to Flavortown Market for a night of epic food and twisted pranks; the chefs prepare a spicy appetizer and an even spicier entrée.

In honor of Carl's love for hijinks, Guy Fieri has invited six of his closest Flavortown judges to join him for April Fools' Day pranks; they make spicy dishes that drove Carl nuts.

Mayor Guy Fieri is calling it Crunch Day in Flavortown; the returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges Troy Johnson and Viet Pham with mind-blowingly crunchy bites worthy of scoring up to $20,000.

Guy Fieri brings together four all-star chefs to test their burger-making prowess; they must make an over-the-top burger and fries combo.

Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity and reimburse lost funds-leading the way in protecting families every day.

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Captains Bobby Flay, Maneet Chauhan and Antonia Lofaso lead the way as the teams must work together in a build-a-better-burger relay race to win a time advantage for a BBQ auction.

Team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso go head-to-head in a spicy advantage challenge; the Brawlers cook global dishes over live-fire cooking apparatus from around the world.

Ted's in charge of the baskets! In the first round, he challenges the chefs with a wildly unusual product in a tube and his favorite snack of all time. The final basket includes an exotic extract and an Italian dessert that Ted can never pass up.

The chefs' baskets are packed with bacon, burgers and beer; in the bacon appetizer round, the competitors go in some inventive directions with their dishes.

The chefs gear up for an epic hot dog battle in a nonstop celebration of the phenomenal frankfurter and they discover a hot dog creation; a state fair treat with a twist awaits; an intriguing dessert basket contains the mysterious wieners in a quilt.

Four lucky superfans get the chance of a lifetime to compete in the "Chopped" kitchen; they'll have to take on a giant gummy creature and an intimidating piece of protein for the main course before using two tricky ingredients for dessert.

The latest stadium fare is substantial and out-of-the-park sensational, so when four bold competitors get ballpark foods in every basket, the judges have high expectations.

Bobby brings in undefeated chef Viet Pham to see if the Titans can end his winning streak; judge Frank Prisinzano's final score hinges on the ultimate battle between two fried chicken masters.

Chef Kevin Tien pushes Bobby Flay's Titans to the limit as he faces Michael Voltaggio to see who's the best of Washington, D.C; everything is put on the line for judge Chris Scott when worlds collide in an epic battle of Cajun Asian flavors.

The Titans face chef Claudette Zepeda, famous for her Mexican cuisine; Michael Voltaggio attempts an impossible dish in the time allowed; Brooke Williamson doesn't hold back with a show-stopping dish that has judge Marc Forgione hooked.

Chef Eric Adjepong has a smile on his face as he takes on his friends, Bobby Flay's Titans; with $25,000 and bragging rights on the line, Eric must manage the clock and the pressure from his pals.

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

Chef Duskie Estes goes up against pasta heir Francesco Buitoni to put Bobby Flay out to pasture; it's up to Giada de Laurentiis and Sunny Anderson to choose the chef that will plow Bobby down.

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

TV show host Katie Lee ("Beach Bites With Katie Lee") and actor Mekhi Phifer grill Louisiana's chef Nathan Gresham and Arizona's chef Lisa Dahl to determine who can smoke Bobby Flay.Guests: Katie Lee, Mekhi Phifer..

Top Chef host Gail Simmons and The Kitchen's Sunny Anderson are striking while the iron is hot in tonight's battle; here to tame the flame are Brooklyn's own Brandon Byrd and top Floridian chef Nicolay Adinaguev.

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

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

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin Boots Johnson in a mighty battle to defeat 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.

Author Daphne Oz and chef Damaris Phillips decide who has the skill to paint Bobby Flay out of the picture; chef and artist Enrique Limardo goes up against Southwestern chef Jeff Smedstad in an all-out culinary battle.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

Ramsay travels to Sam's Mediterranean Kabob Room in Monrovia, Calif., where the owner has only been able to keep his own children on as employees.

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.

Author Daphne Oz and chef Damaris Phillips decide who has the skill to paint Bobby Flay out of the picture; chef and artist Enrique Limardo goes up against Southwestern chef Jeff Smedstad in an all-out culinary battle.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

Ramsay travels to Sam's Mediterranean Kabob Room in Monrovia, Calif., where the owner has only been able to keep his own children on as employees.

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

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin Boots Johnson in a mighty battle to defeat Bobby Flay.

Iron Chef Michael Symon and actress Brooke Shields band together to take Bobby Flay down; with Italian chef and restaurateur Carla Pellegrino and Atlanta's Idris Muhammad on their side, Bobby will be singing a different tune.

Scott Conant and actress Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.