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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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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.

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.

Twelve hopeful chefs remain as the qualifier rounds continue with two more one-on-one battles; the chef who can win over a panel of champs in a blind taste test gets the opportunity to compete in the main tournament.

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.

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.

Guy isn't a fan of eggs, but that might change when he takes four chefs to Flavortown for a culinary competition about eggs.

Four chefs prepare bacon dishes in an attempt to win $20,000; the ultimate bacon dish with a nine-item shopping limit; an elevated bacon dish with items on Guy Fieri's mandatory grocery list; refrigerator magnets decide on smoky chocolate BBQ.

Guy Fieri discovers Hunter and Antonia Lofaso holding an all-star competition featuring his least favorite food; the chefs try to get Guy to take bites of egg-heavy dishes for points and entice the judges with meals made from unpopular ingredients.

Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.

Guy Fieri takes a tasty tour of New Orleans; he goes to a butcher shop with a funky take on the Big Easy's comfort food flavors, checks out a seafood spot getting creative with their dishes and digs at a real-deal po' boy joint.

On this trip, Guy Fieri grabs a fistful of righteous hand-held toppings starting with a kolach cafe in Salt Lake City cooking up their Czech specialties with some sweetness and comfort.

A pimento cheeseburger and homemade brats at a farm-to-table spot in Little Rock, Ark.; kimchi fried rice and prime-time pork ramen at an Asian joint in Napa, Calif.; bomb barbecue at a smoking stop in San Antonio.

In Hawaii, a poke place knocks it out of the park with their island specialties; a crazy Italian spot in San Carlos, Calif., puts tasty twists on their homemade pasta; a Latin joint in Miami serves up killer Colombian specialties.

Guy Fieri is loading up on all kinds of Latin on this trip; in Logan, Utah, a Salvadoran spot puttin' out pupusas and a cabeza creation.

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 digs into everything from pork to pasta on this trip; in Chicago, a real-deal Italian spot with righteous ravioli and dynamite deep dish; an authentic Hong Kong barbecue experience served alongside all the classics.

In Minneapolis, a brewery cooks up dishes like righteous pulled pork and a killer brisket sandwich; in Miami, southern favorites like hen and dumplings and a lamb belly BLT; in Los Angeles, a mega-meat pizza and wild boar gnocchi.

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.

A Palo Alto, Calif., joint serves spicy pork and knockout gnocchi; a bakery-restaurant in Wilmington, N.C., makes major meatloaf and fries up French toast with a fantastic twist; a Puerto Rican party spot in Oakland, Calif., mixes it up with mofongo.

Guy Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.

Guy Fieri visits a place in Louisville, Ky., that serves lamb grits and fried bologna; a burger joint cooks up a pork belly Cuban and killer veggie burger; a diner-restaurant with donut sliders and chicken and waffles with a kick in Portland, Ore.

Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.

Guy Fieri is checking out all kinds of culinary, 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.

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

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

Guy Fieri's digging major meat, Mexican and more; a meaty mashup in Ohio slays it with a signature cheesesteak; a Minneapolis spot serves lights-out Thai tea pancakes; a Montana joint plates up carneasadaburritos.

Guy Fieri returns to some of his favorite diners; an old-school Atlanta spot is serving Southern comfort with mighty mac 'n cheese, a San Antonio staple is dishing out brisket hash; an eatery in Scottsdale is plating a supreme breakfast burrito.

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'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.

In San Antonio, an East Coast-Texas deli mash-up piles up smoked meat sensations; a funky joint making big-time empanadas; in Sebastopol, Calif., a farm-to-table spot puts their spin on stroganoff and decadent bacon-gelato-toffee waffles.

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

Guy Fieri's digging major meat, Mexican and more; a meaty mashup in Ohio slays it with a signature cheesesteak; a Minneapolis spot serves lights-out Thai tea pancakes; a Montana joint plates up carneasadaburritos.

Guy Fieri returns to some of his favorite diners; an old-school Atlanta spot is serving Southern comfort with mighty mac 'n cheese, a San Antonio staple is dishing out brisket hash; an eatery in Scottsdale is plating a supreme breakfast burrito.

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'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.

In San Antonio, an East Coast-Texas deli mash-up piles up smoked meat sensations; a funky joint making big-time empanadas; in Sebastopol, Calif., a farm-to-table spot puts their spin on stroganoff and decadent bacon-gelato-toffee waffles.

Guy Fieri is checking out all kinds of culinary, 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.

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

Calf brains on toast; grilled goat organs; Korean scrub down.

Hunting and cooking iguanas with a family; a fishing derby competition; Cuban cooking and cigar making.

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

Culinary entrepreneur Danny Meyer joins Ina Garten at the barn for conversation, croissants and smoked salmon, and vanilla coffee shakerato; they dish over the restaurant trade before Danny prepares his orecchiette with broccoli rabe and sausage.

Wendell Pierce details his rise to fame as Ina Garten teaches him how to pipe her Raspberry Corn Muffins with sweet jam; Ina indulges his love of seafood with a one-pan Summer Skillet with Clams, Sausage and Corn.

Molly Yeh makes a delicious farm spread to celebrate the arrival of spring with her family; she's making homemade herbed pasta with feta, lemon and pine nuts, hearty meatballs with garlic yogurt and chimichurri and more.

Molly has Passover dinner on the farm, beginning with an Asian-inspired scallion and ginger matzo ball soup followed by a hearty spiced beef pie and, as a refreshing side, strawberry and hazelnut salad with orange blossom dressing.

Molly Yeh shares brunch with some of her friends from Grand Forks, N.D.

Molly Yeh celebrates Passover with heaps of delicious food, including sweet cinnamon sugar mixed berry matzo brei, hearty brisket hotdish and popover salad drizzled with honey poppy seed dressing; gooey matzo magic bars are a dessert treat.

Ree cooks up a spring feast with a perfect pork tenderloin.

Ree Drummond takes care of two days' worth of dinners with spicy jerk chicken and steak and bean burritos, along with a crunchy corn salad; grilled peaches and pineapples are served over ice cream.

Ree is making spring favorites to share at her church potluck; glazed pineapple ham slices; primavera pasta salad with lemon and parmesan dressing; caramelized onion dip; lemon poppy seed mini scones; Ree also shares her total pantry makeover.

Ree Drummond makes a spectacular and simple spring dinner, starring gorgeous garlic herb lamb chops with over-the-top scalloped potatoes and colorful herb-roasted carrots and radishes on the side. For dessert, Ree has fabulously easy pineapple bars.

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

Seasonal dinners; cavatelli with asparagus, lemon and fresh ricotta; a family-friendly easy wedge salad; black sea bass en papillote; magic mousse for dessert.

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.

Alex Guarnaschelli takes on rivals Kevin Lee and Arnold Myint.

Pride is on the line in Eric Adjepong's late-night culinary poker showdown as 24 in 24: Last Chef Standing hosts Michael Symon and Esther Choi are joined by Season 2 champion Jonathon Sawyer to battle for a pot of $24,000.

Eclectic eats in Los Angeles; In Norfolk, a market and restaurant with Mexican specialties; a farm-to-table food truck in Maui, Hawaii serves up all kinds of global greats.

Texas meets Ethiopia at a Dallas-area joint with big-time brisket injera nachos; a Naples, Fla., spot has a gluten-free twist on beignets and an Atlanta chef is serving up carnitas and barbacoa.

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

In Mesa, Ariz., a Hawaiian joint serves island specialties, including a meaty bun; in Tucson, Ariz., a place cooks up a saucy sandwich and spinach dip calzone; in Miami, Fla., a shop makes artisan doughnuts and turns pastries into savory sandwiches.

A restaurant-market in Vancouver combines sustainability with killer cooking, including bouillabaisse and salmon fish and chips; a fresh-catch institution in Kauai, Hawaii, puts out prime-time poke; a raw bar in Chico, Calif., cooks up Asian flavors.

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

Guy Fieri is loading up on tropical flavor, starting in a Florida spot serving up lobster enchiladas and lionfish rolls.

Guy Fieri's on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.

Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.

Guy Fieri checks out scratch-made Italian in Buffalo, Wyo., a gluten-free Venezuelan spot in Calgary, Alberta, and a southern Caribbean mashup serving oxtail with extra spice in Memphis, Tenn.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri's unhinging his jaw for some sandwiches and big-time burgers; in Palm Desert, Calif., a market-deli is piling up the porchetta; a burger joint is adding over-the-top twists; in Nashville, Tenn., a Vietnamese spot is making the bomb banh mi.

Guy Fieri's going globe-trotting for gangster grub while staying stateside; he's getting a taste of lights-out lasagna Bolognese in Naples, FL.; a fresh take on shrimp and grits in Tallahassee, FL.; the bomb-braised chashu pork buns in Chicago.

Guy Fieri's getting stuffed and sandwiched; in Los Angeles, a taco truck goes big with the birria; in Bend, Ore., it's Polish-palooza with lights-out pierogis; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

In Lansing, shawarma and grape leaves; a Vietnamese barbecue spot serves spring rolls and smokes brisket banh mi; in San Antonio, an authentic Mexican bakery goes old school with their sandwich sourdough and tequila croissants.

In Miami, Fla., a husband-and-wife team dishes out primo Peruvian sandwiches; in Wilmington, N.C., a funky joint cooks up the flavors of Panama; in Tucson, Ariz., a funky fresh spin on tacos and carne asada.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri's unhinging his jaw for some sandwiches and big-time burgers; in Palm Desert, Calif., a market-deli is piling up the porchetta; a burger joint is adding over-the-top twists; in Nashville, Tenn., a Vietnamese spot is making the bomb banh mi.

Guy Fieri's going globe-trotting for gangster grub while staying stateside; he's getting a taste of lights-out lasagna Bolognese in Naples, FL.; a fresh take on shrimp and grits in Tallahassee, FL.; the bomb-braised chashu pork buns in Chicago.

Guy Fieri's getting stuffed and sandwiched; in Los Angeles, a taco truck goes big with the birria; in Bend, Ore., it's Polish-palooza with lights-out pierogis; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

In Lansing, shawarma and grape leaves; a Vietnamese barbecue spot serves spring rolls and smokes brisket banh mi; in San Antonio, an authentic Mexican bakery goes old school with their sandwich sourdough and tequila croissants.

In Miami, Fla., a husband-and-wife team dishes out primo Peruvian sandwiches; in Wilmington, N.C., a funky joint cooks up the flavors of Panama; in Tucson, Ariz., a funky fresh spin on tacos and carne asada.

Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.

Guy Fieri checks out scratch-made Italian in Buffalo, Wyo., a gluten-free Venezuelan spot in Calgary, Alberta, and a southern Caribbean mashup serving oxtail with extra spice in Memphis, Tenn.

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Kardea Brown picnics in the park with friends and her favorite one-hand wonders like rotisserie chicken salad sandwiches with homemade bacon jam and chilled black-eyed pea salad; the relaxing summer lunch finishes with delicious blackberry hand pies.

Kardea Brown is joined by pal Nancy Fuller to make a meal with farm-fresh ingredients; the menu includes lemony herb shrimp scampi over Middlins Risotto and Collard Green Salad with a BBQ vinaigrette.

Kardea Brown gets the family together for a steakhouse supper and prepares cold deviled crab dip, spice rubbed rib-eye steaks with frizzled onions, broccoli and cheese twice baked potatoes and buttercake with macerated berries and whipped cream.

Kardea Brown is cooking up some Tex-Mex flavors to celebrate her friend's birthday; she makes a cheesy birria dip, elote burger sliders and summer squash salad with a smoky agave vinaigrette, with pineapple upside-down cupcakes for dessert.

Molly creates a springtime feast to celebrate planting season on the farm; the meal includes her juicy one-skillet chicken with spring vegetables, crispy dill flakey bread, a nutty walnut romesco sauce for dunking and glazed lavender sugar cookies.

Molly celebrates day two of Passover on the farm with her giant skillet latke for lunch, succulent spatchcock roast chicken with schmaltzy potatoes and green goddess sauce for dinner and pomegranate pavlova for dessert.

Molly Yeh is making a Middle Eastern feast for her college friends visiting the farm, and the food is as colorful as the company!

Molly Yeh celebrates St. Patty's Day on the farm with some extra green; she gets cooking with a cheesy zucchini feta pesto lasagna.

Grilled chicken slider bar; grilled potato bundles; grilled corn and bell pepper butter; blackberry pot pies with vanilla bean ice cream.

Ree Drummond celebrates a new season with a spring dinner that starts with burrata and spring vegetable toast; roasted pork tenderloin with bacon jam, a cheesy crispy noodle casserole and individual lemon raspberry cakes.

Ree Drummond takes potluck classics to the next level; she makes crowd-pleasing Chorizo Baked Beans, elevates a Napa Cabbage Salad, puts a new spin on a favorite with Smashed Potato Salad and creates a Lemon Blueberry Ice Box Cake.

Ree Drummond celebrates spring with an angel food cake with rosé berries, an easy mushroom and asparagus oven risotto, a crisp and gooey spring grilled cheese, and mini cauliflower pizzas.

Sunny Anderson shares her easy baked lemon sole with spring onions; Geoffrey Zakarian makes a vibrant spring radish salad, and Jeff Mauro adds his Italian Easter pie to the table.

"The Kitchen" is rewriting the rule book for a spring feast with fun, new recipes that include jalapeno honey ham, easy Rosemary deviled potatoes and chocolate matzoh bark for dessert; the hosts craft beautiful and simple metallic Easter eggs.

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.

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cut up to half the cost of your monthly cell phone bill; same towers, same coverage, but a lot less money; it sounds great but is it too good to be true?; join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.