Michael Symon and Esther Choi challenge the chefs with twists and turns as they make their best noodle dish for judge Marcus Samuelsson; the chefs must battle in teams to impress judges Brooke Williamson and Ayesha Nurdjaja, who send two chefs home.

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

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.

Michael Symon and Esther Choi challenge the chefs with twists and turns as they make their best noodle dish for judge Marcus Samuelsson; the chefs must battle in teams to impress judges Brooke Williamson and Ayesha Nurdjaja, who send two chefs home.

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

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.

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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Chefs Anne Burrell and Gabe Bertaccini have just seven weeks to turn a talented bunch of culinary train wrecks into kitchen stars; the recruits kick things off with their signature showstopper dish and then tackle making a chicken dinner.

Ree Drummond serves up four weeknight dinner winners, starting with shrimp sheet pan pita; she assembles a taco bar for make-your-own jalapeno popper tacos, makes five-spice steak bowls and dishes out eggplant parm one pot pasta.

Ree Drummond makes sweet treats, starting with a puff pastry braid filled with nuts and chocolate spread; she also makes 4-berry chimichangas, cake mix bars packed with candies and mint-flavored icebox sandwiches.

Ree Drummond's daughter, Paige, returns to work for the family business. Ree stocks her fridge with Sausage, Potato and Corn Chowder, grab-and-go Croissant Breakfast Sandwiches, easy Homemade Pizza Snacks and Chocolate Toffee Crunch Cookies.

Ree Drummond cleans out her kitchen by turning leftovers into dishes; she transforms her pantry and fridge odds and ends into Brown Sugar Buttermilk Waffles and more.

The Kitchen hosts share tricks to keep in the culinary toolkit; Alex Guarnaschelli makes chermoula chicken drumsticks with sweet potatoes, Sunny Anderson preserves herbs with her house Italian seasoning and Jeff Mauro serves up key lime cannoli dip.

The Kitchen hosts have staple recipes everyone will be making on repeat; Geoffrey Zakarian serves up a sausage, kale and white bean stew; Jeff Mauro makes a ground beef stroganoff; special guest Marc Murphy makes his roasted cauliflower with za'atar.

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

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.

Host Eric Adjepong welcomes three modernist cuisine experts from New Jersey, Colorado and South Carolina; these chefs are ready to stretch the boundaries of food as they try to outcook chef Alex Guarnaschelli.

Three chocolatiers from Tennessee, Florida and California take on classically-trained chef Alex Guarnaschelli in a competition for dessert domination.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine; judges Marcus Samuelsson and Leah Cohen keep the Big Apple in mind as the chefs use their skills to vie for the top spot.

Bobby Flay is haunted when Food Network's Amanda Freitag and Katie Lee bring two ghosts from his past to the arena; Allison Fasano, Bobby's former sous chef, and executive chef Paul Del Favero battle for the right to give Bobby a fright.Guests: Amanda Freitag, Katie Lee..

There's expertise in spades when "Chopped" regular Amanda Freitag and digital darling Laura Vitale arrive in Bobby Flay's arena; they bring in the heavy hitters with India native Asif Syed and New York's own Jordan Frosolone.

Michael Symon and comedian Chris Redd leave Bobby Flay in tears while chefs Adam Pawlak and Page Pressley impress with their takes on a classic.

Hip-hop icon Lil Jon and Anne Burrell get Bobby Flay's kitchen turned up with lights, beats and bottle service; chefs Eva Pesantez and Robert Butts have Bobby on the VIP list.

Michael Symon enlists Clinton Kelly to distract Bobby with their friendship.

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

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

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.

Jesse Palmer asks the remaining four chefs to create arctic-themed cakes with a frozen layer; the top two chefs move on to the finale, and the bottom two chefs battle in a sudden-death round, hoping to impress judges Duff Goldman and Molly Yeh.

Abbott Elementary's Quinta Brunson and Chef Michael Voltaggio try to give Bobby Flay detention with their star pupils, chefs Devan Cunningham and Justin Jacobs.

Damaris Phillips and actor JB Smoove are ready to get in Bobby Flay's face; they get help from chefs Christian Gill and Cecelia Valencia, who want to sandwich Bobby out of the kitchen.

Chef Alex Guarnaschelli and fashion designer Randy Fenoli are saying yes to chefs Ana Hernandez and Frank Bonanno's dishes.

Love is in the air as married couple and chefs Laura and Sayat Ozyilmaz team up to take Bobby Flay down; chef Michael Voltaggio and Food Network's Jeff Mauro spark a budding bromance, leaving Bobby all by his lonesome.

Jesse Palmer asks the remaining four chefs to create arctic-themed cakes with a frozen layer; the top two chefs move on to the finale, and the bottom two chefs battle in a sudden-death round, hoping to impress judges Duff Goldman and Molly Yeh.

Abbott Elementary's Quinta Brunson and Chef Michael Voltaggio try to give Bobby Flay detention with their star pupils, chefs Devan Cunningham and Justin Jacobs.

Damaris Phillips and actor JB Smoove are ready to get in Bobby Flay's face; they get help from chefs Christian Gill and Cecelia Valencia, who want to sandwich Bobby out of the kitchen.

Chef Alex Guarnaschelli and fashion designer Randy Fenoli are saying yes to chefs Ana Hernandez and Frank Bonanno's dishes.

Love is in the air as married couple and chefs Laura and Sayat Ozyilmaz team up to take Bobby Flay down; chef Michael Voltaggio and Food Network's Jeff Mauro spark a budding bromance, leaving Bobby all by his lonesome.

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

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.

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

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

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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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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Eight food truck teams can't believe their eyes when Tyler Florence welcomes Mookie Betts to judge a ballpark eats challenge; the winner receives immunity and the largest reward in the history of The Great Food Truck Race.

Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.

The competing chefs search for the right ingredients to make fries; the chefs put their best fruit forward as Alex Guarnaschelli asks them to make a fruit-centric dish.

Alex Guarnaschelli welcomes four fierce chefs to forage the parking lot to create flatbreads; hitting the fryers to make something golden brown and delicious and the final two chefs get hot and saucy in the last round.

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

Eric Adjepong 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.

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

Alex Guarnaschelli takes on rivals Kevin Lee and Arnold Myint.

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetizer basket, including escargot pearls; a super-sized item in the entrée basket provides a needed crunch, and a creepy dessert ingredient is a scary sight.

The ingredient baskets in this battle are inspired by peanut butter and jelly; a sweet surprise in the second basket must find its way onto chicken entree plates.

The chefs turn edible trash into culinary treasures in a zero-waste challenge; they have big plans for shrimp shells, leftover meals, and vegetable tops before the two finalists make wise use of old milk before time expires in the dessert round.

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

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

Four chefs are eager to impress as they race to make appetizers with mizuna and a weird pizza, but first round jitters are a real problem; a deep-fried oddity is part of the challenge for the competitors in the second round.

The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.

The chefs begin their first shift and try to impress judge Jet Tila.

The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.

The chefs begin their first shift and try to impress judge Jet Tila.

Four chefs are eager to impress as they race to make appetizers with mizuna and a weird pizza, but first round jitters are a real problem; a deep-fried oddity is part of the challenge for the competitors in the second round.

Four chefs who are passionate about pasta are ready to show the judges what they've got; in round two, the chefs hurry to make spectacular pasta plates that must include succulent seafood and a strange sweet.

Gold has been the best long-term asset class for thousands of years; find out how you can protect your financial future by diversifying your nest-egg with physical gold today.

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Hosts simmer, twirl and slurp their way through oodles of noodle dishes.

The Kitchen hosts turn back time with dishes from different decades; Sunny Anderson updates a classic '70s easy beef stroganoff, Jeff Mauro makes a totally '90s chocolate lava cake; the whole crew shares their favorite takes on a timeless drink.

Jeff Mauro makes trendy quesabirria tacos; Sunny Anderson keeps it simple with three-ingredient spicy and sweet green beans; Alex Guarnaschelli kicks up tangy noodles with peanut sauce and fresh herbs.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

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

Ramsay tries to help the owner of Iberville Cuisine & Oyster Bar, located in the heart of the French Quarter.

Gordon Ramsay continues to help the lost owner of Iberville Cuisine.

Guy Fieri invites three chefs to take on a 60-minute multi-course fruit showdown; before they can cook their dishes, the chefs must compete in an auction and outbid each other for exclusive rights to the fruit they'll feature.

With appearances from Indian, Chinese, Mexican and French cuisines; Guy's goal to go global has been fully realized; after three rounds of deliciously diverse dishes, one international chef will claim Flavortown victory and shop the market.

Guy Fieri spins a wheel featuring all the judges' faces to determine whose least favorite ingredients will wind up in their steak house dinner; the two judges that land at the bottom fight for survival in the redemption round.

Seven Triple G judges return to Flavortown to continue the tournament that will earn the Last Judge Standing $40,000 for charity; first, they must combine numbers and letters while making their best pasta dish by using only up to eight ingredients.

The six remaining Flavortown judges form teams of two to prepare a regional seafood dish on limited funds in a Budget Battle with an unprecedented twist; the bottom two teams break up in an every-chef-for-themselves cook-off in the Redemption Round.

It's the semi-finals of the Last Judge Standing Tournament, and the remaining five Triple G judges prepare their best cheese dish while playing three of Flavortown's hardest games.

Judgment Day is here and it's time to find out which Flavortown judge will be crowned the tournament champ; the final four begin with a chicken dinner featuring a grocery list of the panelists' least favorite ingredients.

Fieri cranks up the chaos as the returning champ faces off against chefs Hanna Haar and Gustavo Romero in a nut-fueled challenge; standing between them and victory are judges Lee Anne Wong and Eric Greenspan, who are ready to scrutinize every bite.

Guy Fieri is turning up the heat in Flavortown as the returning winner defends their title against Franklin Becker and Allison Fasano. The chefs must ignite the taste buds of judges Dale Talde and Claudette Zepeda with their spiciest dishes.

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

Guy Fieri invites three burger chefs to outcook each other before taking on a judge; the chefs begin by making their signature burger and side featuring a surprise special of canned corn.

Guy Fieri is turning up the heat in Flavortown as the returning winner defends their title against Franklin Becker and Allison Fasano. The chefs must ignite the taste buds of judges Dale Talde and Claudette Zepeda with their spiciest dishes.

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

Guy Fieri invites three burger chefs to outcook each other before taking on a judge; the chefs begin by making their signature burger and side featuring a surprise special of canned corn.

Fieri cranks up the chaos as the returning champ faces off against chefs Hanna Haar and Gustavo Romero in a nut-fueled challenge; standing between them and victory are judges Lee Anne Wong and Eric Greenspan, who are ready to scrutinize every bite.

Guy brings the culinary combat to Flavortown Market's aisles; a flip of a coin determines whether the chefs can shop the odd or even aisles; in the final round, the chefs must make their steakhouse dinner using one ingredient per aisle.

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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!

In the final showdown, team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso give the top three Brawlers no time to rest before they must cook through the night to craft an epic feast worthy of the title Master of 'Cue.

BBQ Brawlers Megan Day and David Sandusky are back to seek vengeance against Bobby Flay, who did not pick them for his team on Brawl; BBQ Brawl judges Brooke Williamson and Carson Kressley are there to help them get sweet revenge.

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

Chefs Mark Henry and Larry Delgado hope to leave a grill mark on grill master Bobby Flay's record; chef Josh Capon and TV host Laura Vitale are there to try and help smoke Bobby out of his own kitchen.

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

Global chefs Dannie Harrison and Hiro Tawara try to trip up Bobby Flay with some dishes that are off the map; Food Network's Giada De Laurentiis and Marcus Samuelsson are along for the ride and hoping Bobby gets jet lag.

Four chefs work with Mediterranean classics to honor their Greek culinary heritage; they feast their eyes on a special cookie which appears to be staring back, get a leg up with their lamb entrées and are inspired by nostalgic favorites for dessert.

In the first round, four chefs with a deep love for Korean food get creative with a canned fish and a citrus compote; two popular Korean proteins are part of the puzzle in the entrée round.

Native American chefs who revere indigenous culinary traditions compete in a first-of-its-kind battle. Every basket is packed with ingredients known and loved in native communities, like sumac and whitefish for the first round.

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

Chef Kaleena Bliss is on a competition winning streak; chef Kaleena is beaten Bobby Flay, and now he's invited her to try her luck at the Titans, while Bobby's protégé, Chef Hillary Sterling, dishes out tough critiques.

Bobby Flay invites Marcus Samuelsson to the Triple Threat kitchen to flex his cooking skills; from Sweden to Ethiopia, Marcus throws his global tricks at the Titans before famed restaurateur Ken Oringer decides who will triumph.

"Chopped" host Ted Allen and resident judge Marc Murphy come to town, bringing along "Chopped" champions Seis Kamimura and Demetrio Zavala for another shot at beating Bobby.Guests: Ted Allen, Marc Murphy..

Pastry chefs Clarice Lam and Avery Ruzicka heat up the ovens for the chance to take on Bobby Flay; chefs Michael Symon and Marcela Valladolid use their sweet tooth expertise to choose their champion.Guests: Michael Symon, Marcela Valladolid..

Father-and-son chefs Beto and Julian Rodarte battle it out to prove that the only thing stronger than family is their desire to beat Bobby Flay; Daphne Oz and model Jourdan Dunn will then decide who has the chops to take Bobby down.

Bobby Flay is served a signature dish that is out of his comfort zone as "Chopped" host Ted Allen and Chef Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

Buddies Anne Burrell and Marc Murphy bring in international cuisine expert chefs Ashten Garrett and Nasser Jaber to challenge Bobby Flay to a global gauntlet.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

Christmas cookie challenge pals Ree Drummond and Eddie Jackson join forces to decide who has what it takes to get the job done against Bobby Flay; seafood specialist chef Ian Rough must battle California ranch chef Anthony Endy.

Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable moustaches to the kitchen.

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

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

Chef Scott Conant makes a deal with Shark Tank's Lori Greiner and pulls a hostile takeover of Bobby Flay's kitchen to make chefs Derrell Smith or Chris Arellanes the boss.

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

A family tragedy leaves Leo's Italian Grill on the decline; customers are met with low-quality ingredients and a lack of customer service; Gordon is determined to help the owner rediscover his dream of operating a vibrant restaurant.

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

Chef Scott Conant makes a deal with Shark Tank's Lori Greiner and pulls a hostile takeover of Bobby Flay's kitchen to make chefs Derrell Smith or Chris Arellanes the boss.

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

A family tragedy leaves Leo's Italian Grill on the decline; customers are met with low-quality ingredients and a lack of customer service; Gordon is determined to help the owner rediscover his dream of operating a vibrant restaurant.

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

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

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

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

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

Mercy Ship's crew of world class medical volunteers sail across the globe providing lifesaving surgeries to those with nowhere else to turn.

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The second-round battles continue as Guy Fieri invites the last of the Super 16 to fight for the remaining four spots in the Great 8.

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

Jesse Palmer asks the remaining four chefs to create arctic-themed cakes with a frozen layer; the top two chefs move on to the finale, and the bottom two chefs battle in a sudden-death round, hoping to impress judges Duff Goldman and Molly Yeh.

The chefs begin their first shift and try to impress judge Jet Tila.

In Flavortown, chefs usually have free reign of the entire market -- but that all changes when Guy has the chefs cook meals all night long after shopping in each aisle one time; Guy is throwing them an additional game each and every round.

Two budget-brawlers settle the score in a round that has them shopping for ingredients under $5 for their family dinners; a couple of food scientists face off in a game that forces them to shop for their dishes in either the odd or even aisles.

Guy brings in chefs representing cuisines from all around the world to team up and fuse their cultures' flavors in delicious dishes; the teams pit their cuisines against the others to find out which combination is the tastiest.

In Modesto, Calif., Portuguese sausage and a lights-out lamb burger; in Oakland, okra gumbo and a meatless spin on succulent sandwiches; in Islamorada, Fla., wicked wings and righteous pork rinds.

Guy Fieri travels for the best African and Asian food; a taste of Thailand in Boulder, CO; a restaurant serves Pakistani food in Tempe, AZ; a family-run Moroccan restaurant in San Antonio.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Sandwiches and serious spice; in Longmont, a spot with a pork burger and cauliflower; in Columbus, a Chicago-style joint with Italian beef and gyros; Aarti Sequeira and Jet Tila join Guy in LA, where a chef dishes out fiery Thai specialties.

Guy Fieri's doubling up with sweet and savory, both hot and cold; there are chicken and steak arepas in San Juan, Puerto Rico, winning wings from a food truck in Laramie, Wyo., and an ice cream-cake combo; a raclette-ramen mashup in Cleveland.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, S.D.

In a classic, comfort-filled joyride, Guy Fieri finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, Wash.; homestyle fried chicken and grits in Draper, Utah; and stellar meatless chorizo at a vegan spot in Nashville, Tenn.

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

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennesse; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Guy Fieri's flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

Guy Fieri is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

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

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

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.

Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy parmesan pasta in San Luis Obispo.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

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

Guy Fieri digs into sandwiches, starting with brisket and smoked mushroom duxelles in Dallas; a deli in Gainesville, Fla., plates a turkey-short rib mashup au jus and a Baton Rouge, La., joint puts its stamp on po' boys.

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

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.

Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy parmesan pasta in San Luis Obispo.

Guy Fieri's flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

Guy Fieri is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

Noah Cappe takes on a breakfast bonanza at the Washington State Spring Fair, gets lost in all the maize treats at the Taste of Omaha in Nebraska and picks sides on a very divisive pickle dessert at the Pima County Fair in Arizona.

Noah heads to Hawaii for the Maui Fair where rice is always on the menu; traditional Hawaiian treats like the Laulau Feast and loco moco; cross cultural favorites like furikake salmon; jacked up fries; cannoli nachos.

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Molly Yeh celebrates Purim with a pizza pool party full of fabulous food; the menu includes garlicky stuffed crust Purim pickle pizza, creamy white bean dip with charred peppers, and deep-fried sour cream and onion rings.

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

Molly Yeh uses the flavors of Poland to create a comforting feast; she creates a hearty meal of fluffy cheese pierogies, savory white borscht soup and tangy sauerkraut pancakes; for dessert, Molly bakes up sweet and flaky kolacky cookies.

Molly Yeh makes a big Midwestern lunch for her favorite farmer that includes bacon and ranch grain bowls, savory monkey bread with creamy veggie dip, crispy deep-fried pickle chips, and beautiful giant almond butter blossoms.

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 throws a superhero-themed birthday bash for her niece; she saves the day with a Chocolate Beet Superhero Cake, Green Pesto Pasta with Burrata, a Pepperoni Pizza Cheeseball with crunchy Cheese Crackers, and Salami Chopped Salads.

Ree is in her kitchen serving up simple dishes with an Italian spin; first up are Italian beef sandwiches followed by a make-ahead spaghetti pizza pie and garlic and herb mozzarella sticks; for dessert, she makes no churn spumoni.

Ree Drummond cooks budget-friendly food for entertaining, including French beef bourguignon, salmon cakes, fried olives and toasted coconut puddings.

Ree Drummond is sharing easy handheld eats for busy people on the go; breakfast croissants to start the day; portable pork and pepper pitas, a chef salad wrap and a nori wrap for a lunchbox.

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.

From trending ingredients to the latest tools and techniques, The Kitchen is sharing surefire ways to add big flavor to your favorite dishes; Katie Lee Biegel turns up the heat in a sizzling pork and veggie stir-fry with a spicy garlic herb oil.

Journalist Michael Barbaro joins Ina Garten for Spicy Hermit Bars and conversation about storytelling tactics, style, and the success of his podcast, The Daily. Then, Ina shows Michael an updated Chicken Marbella that's perfect for easy entertaining.

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

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

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

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a Nashville joint that's adding green chile crunch to their signature wrap; in Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties.

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

Gumbo and a spicy mahi specialty; lamb ragout and an ice cream sandwich; drunken chicken.

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

Guy Fieri enjoys a fun, filling fiesta, kicking off in Grand Junction, Colo., where a pub serves a real deal Reuben; a spot in Salt Lake City elevates tacos; an outrageous joint in Nashville, Tenn., cooks up Middle Eastern specialties.

Guy Fieri's grabbing sandwiches, spice and everything nice, starting with lights-out lamb in Fargo, N.D.; a spot in Sioux Falls, S.D., is loading up hand-held flavor bombs and in Fairbanks, Alaska, a wild pizza place is making spicy, sweet pies.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

Flavors from all over the world; a Middle Eastern smorgasbord serving standout samosas and chicken kebab; funky spot turning out real-deal Mexican tortas; Indonesian specialties.

Righteous ramen in Millcreek, Utah; an authentic Italian spot making artichoke Parmesan soup in Grand Junction, Colo; stuffed cabbage and schnitzel in Albuquerque, N.M.

Guy Fieri's travels with Antonia Lofaso on a culinary journey through Puerto Rico; in Old San Juan, they have a chicken-trifongo combo; a spot in Juncos serves plantain-picadillo lasagna and a stew made with pig's feet.

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

Guy Fieri visits Sacramento, Calif., for pork tacos and a Palm Beach Gardens, Fla., restaurant for brisket sandwiches; in San Jose, Calif., a Cambodian restaurant serves pork belly noodles.

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

Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.

In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.

Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

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

Guy Fieri'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 Fieri's digging into pork dumplings from a husband-and-wife team in Sacramento, Calif.; a Palm Beach Gardens, Fla. Bistro is mixing up a meat sauce; a mom-and-pop shop in San Jose, Calif. Serves up black bean burgers.

In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.

Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

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

Guy Fieri'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 Fieri's digging into pork dumplings from a husband-and-wife team in Sacramento, Calif.; a Palm Beach Gardens, Fla. Bistro is mixing up a meat sauce; a mom-and-pop shop in San Jose, Calif. Serves up black bean burgers.

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

Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.

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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.

Actor Christine Baranski visits Ina Garten's barn to talk Broadway breaks, love at first sight and living the Italian dream; Ina makes Maple-Oatmeal Scones, and they take a culinary trip to Italy by cooking Weeknight Bolognese and Roasted Broccolini.

Journalist Michael Barbaro joins Ina Garten for Spicy Hermit Bars and conversation about storytelling tactics, style, and the success of his podcast, The Daily. Then, Ina shows Michael an updated Chicken Marbella that's perfect for easy entertaining.

Kardea Brown invites a bunch of friends over to reminisce while cooking up her version of nostalgic foods; she makes mini golden beef pockets filled with spiced ground beef, lowcountry ramen noodles, delicious dunkers and double berry snack bars.

Kardea Brown invites her friends over for a movie night under the stars with a delicious movie theater-inspired menu: low country muffuletta, shrimp burgers with avocado tartar sauce, fried pickles with chipotle ranch and candy bar popcorn balls.

Kardea Brown cooks up a Derby Day-inspired lunch for an afternoon of horseback riding; the menu includes hot brown sandwiches with roast turkey, a cream cheese ball, a ginger mint julep and, for dessert, Kentucky butter cake.

Kardea Brown prepares two chicken dinners with sides; she serves tuscan chicken soup, southern-style chicken cordon bleu, spinach and candied walnut salad and fried brussels sprouts with tomato gastrique.

Ree Drummond whips up dishes that can't go wrong, including chocolate sheet cake with vanilla bean frosting, stuffed peppers, simple Tex-Mex chicken spaghetti, and whiskey pot roast.

Ree Drummond uses gemelli in truffle mac and cheese and takes lasagna to the next level with pasta rosettes; she tops linguine with cauliflower bolognese and turns wonton wrappers into shortcut cheese ravioli.

Ree Drummond cooks make-ahead savory, sweet and sippable items for brunch parties, including French onion frittata, a one-pan lemon blueberry French toast casserole, glazed cherry almond rolls and a spicy Tex-Mex Bloody Mary.

Ree is making a well-earned lunch for Ladd and his new cowgirl, Paige, who are out shipping cattle; pasta with pancetta and corn; lemon pepper chopped salad; individual skillet focaccia; easy chocolate orange ice cream.

Ree Drummond makes easy, impressive appetizers, starting with Tex-Mex Sausage Balls; Ree prepares Crostini Two Ways, Mini Lemon Raspberry Bundt Cakes with pink frosting, and juicy Ribeye Bites with Horseradish Mustard Aioli that packs a punch.

Ree Drummond updates potluck cookout essentials. Her "Blueberry Crisp Dump Cake" combines two favorites; featuring sides like "Hot Honey Corn," "Maple Bourbon Baked Beans" and "Crunchy Coleslaw" that are sure to be a crowd favorite.

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

Recipes that beat the heat while filling you up, including Geoffrey Zakarian's pan bagnat, Alex Guarnaschelli's cantaloupe gazpacho and Jeff Mauro's smoked salmon bagel nachos.

Guy Fieri divides six chefs up into teams as they work alone in 10-minute shifts to create a winning plate; the chefs are surprised to learn that their grocery list featuring breakfast sandwich ingredients must be used to make a dessert.

Most married couples consider their kids their babies, but these couples also consider their restaurants their babies.

On a GGG first, Guy Fieri gives the chefs three turbo-charged games with only 15 to 20 minutes to shop, cook and plate.

Guy Fieri gives food truck families the ultimate road test by challenging each member to shop in a grocery relay race; the remaining two teams make their food truck favorite with the dish style and condiment determined by two spinning truck wheels.

The chefs begin their first shift and try to impress judge Jet Tila.

Michael Symon and Esther Choi give the remaining chefs three challenges that test their ability to think and cook fast, including a team relay race and a 15-minute fast-food dish. Expert judge Judy Joo sends two chefs home.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the map.

Chefs Alex Guarnaschelli and Tanya Holland swap stories about their longtime friend Bobby Flay; chefs Quincy Randolph and Cam Waron duke it out in the kitchen to try to get a win.

DJ D-Nice and Michael Symon bring out chefs Sue Torres and James Briscione from behind the judges' table.

It's all Greek to Bobby Flay as chefs George Kantaris and Angelo Vangelopoulos take center stage for a shot at the crown; chef Michael Symon and actress Carly Hughes cheer them on as they find out if it will be a comedy or a tragedy.

Michael Symon and Esther Choi give the remaining chefs three challenges that test their ability to think and cook fast, including a team relay race and a 15-minute fast-food dish. Expert judge Judy Joo sends two chefs home.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the map.

Chefs Alex Guarnaschelli and Tanya Holland swap stories about their longtime friend Bobby Flay; chefs Quincy Randolph and Cam Waron duke it out in the kitchen to try to get a win.

DJ D-Nice and Michael Symon bring out chefs Sue Torres and James Briscione from behind the judges' table.

It's all Greek to Bobby Flay as chefs George Kantaris and Angelo Vangelopoulos take center stage for a shot at the crown; chef Michael Symon and actress Carly Hughes cheer them on as they find out if it will be a comedy or a tragedy.

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.

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.

The recruits step up to the spotlight in the first-ever Boot Camp Culinary Pageant; it's time to get fancy as chefs Anne Burrell and Gabe Bertaccini teach their teams the delicate art of cooking scallops in the skill drill challenge.

Tequila Lime Chicken; Refried Black Beans; Mexican Rice Casserole.

Chicken and beef fajitas; fiesta beans; cinnamon ice cream with cinnamon chips.

A Tex-Mex feast featuring juicy marinated green chile chicken, spicy taco potatoes, a layered Mexican salad and Key lime pie.

Ree cooks Tex-Mex marvels and fills the freezer with family favorites; she makes a big pot of green chili pork stew and a batch of Fiesta Mac and Cheese; her All-Purpose Tex-Mex Veggies go in soft tacos, veggie taco salad and quesadillas.

Ree Drummond makes a fiesta feast with "Spicy Tex-Mex Chicken" for tacos, "Charro Style Beans" and "Loaded Guacamole"; she also makes frozen "Blueberry Peach Margaritas," a fruity spin on a favorite cocktail.

Sizzling chicken fajitas; easy chorizo and potato enchiladas with a five-ingredient sauce; spicy shrimp and strawberry mango salsa; tortilla soup; chef Jordan Andino stops by to make a crunchy taco wrap; Mexican-inspired hot fudge sundae.Guests: Jordan Andino..

Celebrating Cinco de Mayo with a menu full of dishes inspired by Mexican drinks; Michelada steak tacos with cerveza pico; chef David Burtka stops by to spice things up with ancho chile chocolate cookies; new ways to top tacos; Paloma chicken wings.Guests: David Burtka..

Jesse Palmer asks the remaining four chefs to create arctic-themed cakes with a frozen layer; the top two chefs move on to the finale, and the bottom two chefs battle in a sudden-death round, hoping to impress judges Duff Goldman and Molly Yeh.

Ramsay goes to Boston's La Galleria 33 and tries to help the owners turn their failing business around.

At La Galleria 33 in Boston, Ramsay forces the owners to confront their staff and reclaim control of the restaurant; menus and decor are revamped.

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

Ramsay revisits Boston's La Galleria, the Olde Hitching Post in Hanson, Mass., and the Prohibition Gastropub in Everett, Wash.

Bobby Flay brings out activist Beth Stern and Katie Lee for an all-vegetarian battle; vegetarian chefs Cara Nance and Destiny Aponte are down for the challenge.

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

Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.

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.

Alex Guarnaschelli reunites with her "Ciao House" co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.

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

Ted Allen and Chef Hall dig deep into Bobby's past for all-star chefs who know him and his food backward and forward; Southern chefs Wesley True and Justin Hunt want to take care of some unfinished business.

Things get personal when two people who know Bobby Flay better than anyone try to beat their boss.

Palmer challenges the final three chefs to create a spectacular dessert display inspired by one of three themes. Judges Duff Goldman, Shinmin Li, Jacques Torres, and Sherry Yard decide who will win $50,000 and the title of Ultimate Baking Champion.

Chef Scott Conant makes a deal with Shark Tank's Lori Greiner and pulls a hostile takeover of Bobby Flay's kitchen to make chefs Derrell Smith or Chris Arellanes the boss.

Chefs Trisha Perez Kennealy and Cesar Aldrete face each other in a battle of strip steaks; their goal is to take down Bobby Flay with the help of Anne Burrell and Josh Capon.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates are on point.

Palmer challenges the final three chefs to create a spectacular dessert display inspired by one of three themes. Judges Duff Goldman, Shinmin Li, Jacques Torres, and Sherry Yard decide who will win $50,000 and the title of Ultimate Baking Champion.

Chef Scott Conant makes a deal with Shark Tank's Lori Greiner and pulls a hostile takeover of Bobby Flay's kitchen to make chefs Derrell Smith or Chris Arellanes the boss.

Chefs Trisha Perez Kennealy and Cesar Aldrete face each other in a battle of strip steaks; their goal is to take down Bobby Flay with the help of Anne Burrell and Josh Capon.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates are on point.

Ted Allen and Chef Hall dig deep into Bobby's past for all-star chefs who know him and his food backward and forward; Southern chefs Wesley True and Justin Hunt want to take care of some unfinished business.

Things get personal when two people who know Bobby Flay better than anyone try to beat their boss.

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.

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

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Tensions run high as seven teams face their third set of challenges; one truck attracts the attention of movie star Kumail Nanjiani but nearly falls apart from inner turmoil; One pro team hits its stride while another plummets to the bottom two.

A previously eliminated team member makes a triumphant return; a rookie truck's plan to take out a pro rival backfires, while a pro team that's been on the bottom climbs the rankings; chef Antonia Lofaso returns with a challenge of her own.

Host Eric Adjepong introduces three skilled chefs from California, Texas and North Carolina to take a shot at knocking chef Alex Guarnaschelli out of the top spot while taking on a favorite ingredient of America: cheese.

Three seasoned dessert chefs from California, Washington and Texas challenge chef Alex Guarnaschelli in two sweet rounds of cooking hosted by Eric Adjepong; it's up to judges Sherry Yard and Dahlia Narvaez to decide on the winner.

Welcoming chefs from Arizona, New Mexico and Texas to show Alex the best of the Southwest.

Eric Adjepong welcomes chefs Ray Garcia, Claudette Zepeda and Gustavo Romero to battle with Alex Guarnaschelli over Mexican cuisine; judges Daniela Soto-Innes and Bricia Lopez determine if the expert chefs are too spicy for Alex to handle.

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.

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.

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 takes on rivals Kevin Lee and Arnold Myint.

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.

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.

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

Four chefs have the green light to go wild for avocados; the chefs struggle to figure 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.

In this special competition, chefs with a deep understanding of food insecurity make meals with kids in mind; the breakfast, lunch and dinner baskets are packed with family-friendly flavors to prompt nutritious and satisfying culinary creations.

In the appetizer round, the chefs are excited to show they have what it takes to transform leftovers into an amazing meal. In the entrée round, the competitors attempt to impress the judges using a variety of tools and techniques.

Michael Symon and Esther Choi give the remaining chefs three challenges that test their ability to think and cook fast, including a team relay race and a 15-minute fast-food dish. Expert judge Judy Joo sends two chefs home.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.

In the appetizer round, the chefs are excited to show they have what it takes to transform leftovers into an amazing meal. In the entrée round, the competitors attempt to impress the judges using a variety of tools and techniques.

Michael Symon and Esther Choi give the remaining chefs three challenges that test their ability to think and cook fast, including a team relay race and a 15-minute fast-food dish. Expert judge Judy Joo sends two chefs home.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.

In this special competition, chefs with a deep understanding of food insecurity make meals with kids in mind; the breakfast, lunch and dinner baskets are packed with family-friendly flavors to prompt nutritious and satisfying culinary creations.

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.

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