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 pierogies; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

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

Fieri's kicking it Cajun, Asian, and more, starting at a Los Gatos, CA, eatery with their gangster gumbo. Then, a sushi spot in Riviera Beach, FL, is plating the-bomb basil shrimp, and a joint in Sacramento, CA, is firing up big-deal brisket ramen.

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

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

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 pierogies; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

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

Guy Fieri dives into unordinary recipes, starting in Palm Beach, Fla., where a hidden restaurant serves up seafood and chow-chow; a funky Filipino joint in Hawaii fires up its spin on pigs' feet.

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.

Noah Cappe takes off to the Albuquerque International Balloon Fiesta, where the flavors are just as sky-high as the balloons.

Noah Cappe tackles doughy delights at the state fair of Texas in Dallas, starting with the Dallas Hot, then the latest take on the classic carnival corn dog.

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.

Paid programming.

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!

Paid programming.

Molly Yeh and her husband, Nick, are going to a potluck dinner, and Molly's bringing some of her favorite Midwestern dishes with a twist, like her beautiful eight-layer salad loaded with sweet squash and farro.

Nick's building their own bowling lane, and they're inviting friends over to play and enjoy Molly's super sloppy joes, crave-worthy sweet potato waffle fry nachos and crunchy snap pea popcorn salad.

Molly Yeh organizes a puppet circus on the farm, and she makes lots of tasty food for the occasion; roasted butternut squash shells & cheese, flaky oyster cracker crusted fish sticks, and mint clown cones for dessert.

Molly Yeh hosts a Middle Eastern-inspired brunch; she makes falafel waffles with creamy lemon yogurt slaw, a scallion-marinated labneh balls board and chocolate rose buns; Molly crafts a sweet and bubbly peachy basil marzipan soda.

Croissant French toast with maple whipped cream and blackberry syrup; grilled chicken and strawberry salad wrap; Pawhuska cheesesteaks and apple peanut butter delight.

Ree prepares breakfast burritos packed with an all-in-one spicy meat-and-egg scramble for Ladd to share with the cowboys; braised brisket and vegetables; twice-baked sweet potatoes; chocolate slab ice cream sandwiches.

For breakfast, Ree whips up chilaquiles, a Mexican breakfast with Osage County style; Ree's lunch is Speedy Teriyaki Salmon, and she makes a fast steak sheet pan supper before wrapping things up with Midnight Toast.

Ree Drummond puts bread in the spotlight, starting with Pimento Cheese Biscuits and Sweet Spicy Butter; Ree makes Garlic Flatbreads from scratch and turns breadcrumbs into a coating for Breaded Mozzarella; she finishes with easy Yeasted White Bread.

The hosts put their spins on the hottest trends in the food world; Katie Lee Biegel busts out the air fryer to make her summer fish fry; Alex Guarnaschelli jumps on the plant-based meal trend with cheesy, stuffed portobello mushroom burgers.

The kitchen is bringing back old-school favorites with tasty updates, including beef stroganoff with egg noodles, chicken Kiev with peas and carrots and stuffed cabbage rolls; the hosts chat about the new season of "Alex vs America!".

Chef Jet Tila spotlights two beloved Thai dishes: Red Curry with Beef and a classic Thai Basil Chicken topped with a runny fried egg. He explains curry varieties, basil selection, and authentic techniques that bring Thailand's bold flavors home.

Nick DiGiovanni creates home-cooked meals packed with flavor.

For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category; award-winning chefs reveal the results, delivering insight that won't be found anywhere else, along with a few saucy secrets and plenty of hot takes!

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

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

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

In Smyrna, Ga., a doctor-turned-chef fires up amazing Asian from righteous ramen to Korean wings.

Guy Fieri is on the road to grab some serious sandwiches; in Austin, a rock-n-roll brunch bar adds a funky touch to meatloaf and a Monte Cristo; a Texas joint puts some '90s hip-hop into its stacked-up specialties.

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

A Boston beer joint uses beer in its crust and tops it with taco fixings; a hard-rock hangout in Santa Fe, N.M., serves up carne asada pizza; a funky spot in Reno, Nev., gives new meaning to apple pie.

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

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.

Guy finds clean eats in Sioux Falls, S.D., a 25-ingredient meatloaf in Fairbanks, Alaska, and Midwest mashups in Moorhead, Minn.

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

In Bend, Ore., a bagel shop is loading up pastrami; a Venezuelan spot in Salt Lake City is making amazing arepas; a Nashville joint is putting their twist on Jamaican specialties.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into stromboli.

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

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

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

Fieri's savoring sammies, sausage, and sweets! A funky Filipino joint in Sacramento, CA, is making crazy cookies, and a West Palm Beach, FL, spot is smoking gator sausage.Plus, an elevated eatery in Tampa is plating an out-of-bounds Italian sandwich.

In Bend, Ore., a bagel shop is loading up pastrami; a Venezuelan spot in Salt Lake City is making amazing arepas; a Nashville joint is putting their twist on Jamaican specialties.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into stromboli.

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

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

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

Fieri's savoring sammies, sausage, and sweets! A funky Filipino joint in Sacramento, CA, is making crazy cookies, and a West Palm Beach, FL, spot is smoking gator sausage.Plus, an elevated eatery in Tampa is plating an out-of-bounds Italian sandwich.

Guy finds clean eats in Sioux Falls, S.D., a 25-ingredient meatloaf in Fairbanks, Alaska, and Midwest mashups in Moorhead, Minn.

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

Paid programming.

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!

Paid programming.

Transform your bath affordably in just one day!

Paid programming.

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

Paid programming.

Join CSN Mint for a patriotic 2026 Silver Eagle overstruck with a 1776-2026 dual-date and American Flag Privy by Daniel Carr. Struck using a retired Denver Mint press and certified perfect MS70 First Strike by ANACS.

Jet Tila shares how to get Korean flavors in a home kitchen; he fuses cultures with his Korean short rib tacos made with braised beef and a sticky sauce; paper-thin slices of rib-eye for a classic Korean barbecue dish, spicy beef bulgogi.

Jet Tila brings a taste of Japan with his hearty Sukiyaki that includes wagyu beef, shirataki noodles and a medley of vegetables; he makes Oyako Donburi, a rice bowl that incorporates kombu, sake and mirin for a strong umami flavor.

Kardea brings her mom, grandma and cousin on a day trip to Wadmalaw Island, where she makes a meal of pulled pork sandwiches with Wadmalaw BBQ sauce, pan-fried collard greens with bacon and a boozy sea island punch.

Kardea Brown and her aunt TC cook up a meal for the volunteers of TC's church with barbecue smoked turkey wings, skillet lima beans, creamed corn casserole and lemon pudding pound cake.

For a night of backyard camping with her nephews and nieces, Kardea Brown is cooking brisket and bean chili with sweet mini corn muffins and vegetable medley sauté; s'mores cereal treats are perfect for everyone to enjoy around the fire.

Kardea Brown and African American historian Kevin Mitchell discuss the meaning and impact of Juneteenth over chicken and sausage gumbo, NOLA-style potato salad, marinated watermelon salad and red velvet Swiss roll with cream cheese frosting.

Ree delivers a breakfast to hungry cattle workers that includes breakfast potatoes, spicy scrambled eggs, and black pepper and sage biscuits with sausage gravy.

Ree Drummond road-tests minibar snacks for her boarding house, including hometown toffee, chocolatey apricots, sprinkle cookies, Drummond Ranch potato chips, and savory, spicy cowboy cheese bites.

Ree Drummond makes almost-healthy and fabulous versions of classics.

Ree cooks up dishes that she can serve half now and freeze the rest for another time, including shrimp scampi stuffed shells, nacho cheese casserole, ranch pizza pie and slow cooker drip beef sandwiches.

Nick DiGiovanni creates home-cooked meals packed with flavor.

Nick DiGiovanni creates home-cooked meals packed with flavor.

The hosts show how to use kitchen tools to make recipes like Sesame Ginger Chicken and Rice Bowls, Mushroom Toast with Herbed Goat Cheese, and Slow Cooker Brownies; Ayesha Nurdjaja makes Tunisian Egg Salad using a wire cooling rack.

Guy Fieri pits four talented chefs against each other in three elimination challenges that put their culinary skills to the test as they compete for a cash prize.

Three restaurant crews featuring family and longtime employees compete.

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.

Culinary queen Martha Stewart returns with Iron Chef Michael Symon to beat Bobby Flay, and they bring in two young guns, brunch queen Sarah Wade and sous chef Max Castro.

Chef Scott Conant and host Katie Brown bring in two masters of Italian pasta making to see if Bobby Flay's skills can stand up to the test; chefs Kerri Rogers and Joel Gargano's *buon cibo*.

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.

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

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.

Jeff Mauro and comedian Chelsea Peretti bring Bobby Flay the laughs as they cheer on Italian chefs Antonio de Ieso and Ciro Fodera.

Host Terry Crews randomly selects over 50 of the 100 home cooks to compete in five challenges,such as best noodle dish, rotisserie chicken battle, and a blind taste test.Judges Alex Guarnaschelli and Nick DiGiovanni decide which cooks are going home.

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view.

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

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view.

Host Terry invites the 71 remaining cooks to compete in four challenges: a culinary trivia challenge, a spicy weeknight dinner battle, best sandwich, and a mystery basket challenge. Judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

Host Terry invites the 71 remaining cooks to compete in four challenges: a culinary trivia challenge, a spicy weeknight dinner battle, best sandwich, and a mystery basket challenge. Judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

Paid programming.

Transform your bath affordably in just one day!

Paid programming.

Transforming lives and bringing smiles to children around the world.

Paid programming.

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!

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

Paid programming.

Chefs Jeff and Tiffany teach the teams a soup and sandwich combo before tackling the main dish challenge of eggplant Parmesan and handmade pasta; the bottom two recruits must battle it out in a blind elimination appetizer cook-off.

Chicken bacon ranch paninis; steak fingers with gravy alongside a mini chopped salad; crazy brownies.

Ree Drummond cooks food for her kid crew to take home after a busy day of filming; she makes Alex's veggie-packed burritos, Mauricio's tortilla soup, Paige's s'mores brownies and Stu's baked BBQ ribs.

Ree Drummond is making fairground food, starting with crazy bacon mac and cheese egg rolls; classic county fair turkey legs served with a sweet and spicy BBQ sauce, cheese on a stick and a cool, refreshing raspberry orange Italian ice.

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

Ree Drummond shares the pasta love with four recipes; she makes a quick and easy skillet Chuckwagon Pasta, a cool Pickle-tastic Pasta Salad, deliciously simple Green Chili Chicken Ravioli Bake, and Drunken Pasta 2.0, a new spin on a favorite.

Honey-glazed pork belly burnt ends; peach bourbon baked beans; easy apple slaw with apple-jalapeno dressing; pitmaster Moe Cason brings the heat with his Memphis-style barbecue chicken thighs; Gesine Prado makes a blackberry cornbread cake.Guests: Moe Cason, Gesine Bullock-Prado..

Dishes get prepared with summer produce; the dishes include easy grilled tuna with blackberry glaze and minty grilled asparagus salad, berry tiramisu and a rainbow cherry tomato tart.

Chef Ramsay heads to New Jersey in hope of helping the owners of Blackberry's improve their service and food quality.

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

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner acts like a dictator and has trouble listening to others' viewpoints.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner remains defiant and won't cooperate with Ramsay.

Siblings Matt and Lisa take their rivalry to the next level when they challenge each other for a chance to torch Bobby.

The summer heat wave takes hold of the kitchen; Chef Carla Hall and TV announcer Steve Higgins recruit red-hot chefs Kathy Sidell and Vinson Petrillo to light a fire under Bobby Flay and take him out.

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

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.

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.

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.

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

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

Captains Bobby Flay, Maneet Chauhan and Brooke Williamson lead their teams as they build a multi-component BBQ feast using only vertical fire, suspended proteins, open flames and zero safety nets.

Inspired by the live music scene in Austin, Texas, and led by team captains Bobby Flay, Maneet Chauhan and Brooke Williamson, the Brawlers must listen closely and hit all the right notes with their BBQ feasts.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

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

We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.

Inspired by the live music scene in Austin, Texas, and led by team captains Bobby Flay, Maneet Chauhan and Brooke Williamson, the Brawlers must listen closely and hit all the right notes with their BBQ feasts.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

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

We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.

Captains Bobby Flay, Maneet Chauhan and Brooke Williamson lead their teams as they build a multi-component BBQ feast using only vertical fire, suspended proteins, open flames and zero safety nets.

Chef Geoffrey Zakarian and TV host Carson Kressley team up to take down Bobby Flay and tackle his basic button-down fashion choices; seasoned chefs Chris Coleman and Siddharth Krishna hope to claim a head-turning win.

Bobby Flay's friends Damaris Phillips and Michael Symon get together for the very first time to try to take their pal down; he'll have to tango with fellow New Yorkers Andrew Lukovsky and Airis Johnson, who aren't going down without a fight.

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 Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.

Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.

Captains Bobby Flay, Maneet Chauhan and Brooke Williamson lead their teams as they build a multi-component BBQ feast using only vertical fire, suspended proteins, open flames and zero safety nets.

Inspired by the live music scene in Austin, Texas, and led by team captains Bobby Flay, Maneet Chauhan and Brooke Williamson, the Brawlers must listen closely and hit all the right notes with their BBQ feasts.

Fieri challenges the competitors to leave the plates behind and serve everything in a bowl; the returning champion takes on chefs Martel Stone and Evelyn Garcia to win over judges Antonia Lofaso and Aaron May in Flavortown's fiercest competition yet.

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 kicks off Game Day as the reigning champ faces Torrence Chef T Gregoire and Joe Flamm in tackling fan-favorite flavors; judges Marcel Vigneron and Marcus Samuelsson are calling the plays and only one chef can win up to $20,000.

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

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

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

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

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

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

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides.

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.

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

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides.

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.

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

To locate their baskets, the chefs must navigate the dense jungle using only a compass, where every wrong turn costs valuable time. In round one, each chef is pushed to define their point of view.

Laila Ali invites married couples to her arena, starting with Michael and Kwini, who challenge their friends and rivals, Lucy and Bret; Chef Tia Raiford challenges husband Chef Matthew Raiford to see who gets top billing in their home kitchen.

Paid programming.

Paid programming.

Transforming lives and bringing smiles to children around the world.

The menu of seafood dishes for Christmas Eve includes easy smokin' Haute white fish dip, mussels arrabiata and shrimp and lobster risotto; salt baked whole fish is a showstopper for a holiday feast.

Tailgating with a breakfast of champions; Breakin' the Fast Burger; slow cooker hash brown casserole; crispy buttermilk popcorn chicken and waffle bowl; former pro football player Nick Mangold makes Ultimate Tailgate Steak and Egg Tacos.

Sunny Anderson has a spin on citrus glazed can-grilled chicken; Jeff Mauro cooks up grilled giardiniera salad; summer pasta with garden fresh zucchini; Alex Guarnaschelli makes her juicy turkey burgers with onion jam; zucchini-pineapple bread.

Welcoming three chefs to challenge Alex in a battle for the best fruit dish using ingredients that can give them an advantage with the judges.

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.

Eric Adjepong welcomes back chefs Kevin Lee, Taylor Frankel and Jonathon Sawyer, who have each defeated Alex Guarnaschelli in past competitions; judges Marcus Samuelsson and Maneet Chauhan decide if Alex finds redemption.

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.

Four chefs who feel the need for speed compete in Grocery Rush; in a race against the clock, they'll serve a brunch in only 20 minutes and make their favorite noodle dish using 10 ingredients or fewer.

Guy Fieri invites four chefs from "Diners, Drive-Ins and Dives" to cook their creations; they make their favorite guilty pleasure using no more than 6.5 pounds of ingredients and feature whammy items in their diner dinner.

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

Guy Fieri challenges three chefs with one five-minute shop for the whole competition; they can only grab two ingredients per aisle to make a family friendly brunch; they must make an upscale dinner using leftover ingredients.

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.

Chefs defeated in a pork challenge are back in pursuit of ultimate redemption; they must use only the ingredients they can carry in their bare hands; the final two chefs must shop for one ingredient per aisle to make a winning upscale dinner.

In the most extreme express lane challenge ever, Guy Fieri gives three all-star chefs one hour to make an upscale appetizer, entrée, and dessert using a total of only 12 ingredients! The winner gets to shop Flavortown Market for up to $20,000.

Guy Fieri pits four talented chefs against each other in three elimination challenges that put their culinary skills to the test as they compete for a cash prize.

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

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

Guy Fieri pits four talented chefs against each other in three elimination challenges that put their culinary skills to the test as they compete for a cash prize.

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

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

In the most extreme express lane challenge ever, Guy Fieri gives three all-star chefs one hour to make an upscale appetizer, entrée, and dessert using a total of only 12 ingredients! The winner gets to shop Flavortown Market for up to $20,000.

Guy and Hunter force celebrity couples to shop in separate halves of the store to make breakfast in bed.

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

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

The contenders serve BBQ treats that bring the heat; captains Bobby Flay, Anne Burrell and Sunny Anderson put chile peppers center stage, and they'll have to balance their heat to tantalize the judges' taste buds and not blow out their palates.

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge each other to create some next-level tailgate barbecue; the contenders grill up some mind-bending BBQ mashups.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods; two chefs battle with breakfast sandwiches as entrées, while a strange coffee and meat dish prove challenging.

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

The 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.

Bobby Flay's Titans face off against their friend and master of modern Korean cuisine, chef Esther Choi; friends become enemies, and Esther has many as both the Titans and the clock work to take her down in front of judge Francis Lam.

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.

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

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

The BBQ princess, Leslie Roark Scott, goes up against the queen of pork, Jess DeSham Timmons, for a chance to grill Bobby Flay; racecar driving legend Danica Patrick and Food Network's Eddie Jackson try to wave the checkered flag on Bobby's victory.

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

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.

Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the runway to dress Bobby Flay down.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

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

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.

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

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

Bobby Flay meets his match when meteorologist Ginger Zee and Sunny Anderson storm the kitchen with chefs Basil Yu and Sanjay Rawat.

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.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Ramsay heads to Carlstadt, N.J., to see if he can help turn a struggling restaurant around.

Bobby Flay meets his match when meteorologist Ginger Zee and Sunny Anderson storm the kitchen with chefs Basil Yu and Sanjay Rawat.

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.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Ramsay heads to Carlstadt, N.J., to see if he can help turn a struggling restaurant around.

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

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

Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient; chef Alex Guarnaschelli and "Man v. Food's" Casey Webb try to ease the pressure with some pranks to throw Bobby off his game.

Bobby Flay must tackle something sweet against heavy-hitting pastry chefs Lasheeda Perry and Will Gustwiller; the Cake Boss, Buddy Valastro, brings in sportscaster Kathryn Tappen for the pastry battle play-by-play.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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!

The second round action continues as the last of the Super 16 fight for a chance at the quarterfinals; Guy Fieri has four final spots in the Great 8 that will put each winning chef one step closer to winning the belt, the coveted title and $150,000.

Guy Fieri welcomes the victorious Great Eight back into the arena to compete in the toughest quarterfinals in Tournament of Champions history, where they'll have to face each other along with the dreaded randomizer in sudden death showdowns.

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

In Los Angeles, gumbo and étouffée; in Minneapolis, sandwiches stacked with vegan turkey, vegan cheese and Italian meat-free meats; in Maui, Hawaii, ramen and Vietnamese crêpes.

Guy visits an amped-up deli serving up lamb burgers and ribs; a Koreatown favorite loads up Asian buns and a unique bacon-corn bar dish; a world-class bagel shop spices up their specialty and tops things off with Jersey's famous pork roll.

An Italian market in Robbinsville, N.J., serves prosciutto bread and multi-meat "boss of the sauce"; a seafood spot piles its specialties atop waffles in Louisville, Ky.; a barbecue food truck serves a fully loaded "shabamwich" in Portland, Ore.

Guy Fieri heads to Barcelona, Spain; a homey spot serving Galician-style octopus and soup; a grab-and-go sandwich place serving sausage and sauces; a family-owned place serving traditional dishes like rabbit and snail.

Ramen and beer can chicken in Maui; in Los Angeles, a food truck puts a twist on fish and chips; a downtown barbecue spot smokes up the belly and fries up the chicken.

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

In Lansing, Mich., an out-of-this-world pizza joint features pie with a surprise; in Wilmington, N.C., standout sandwiches bring a taste of Philly to the South; a unique spot in Tucson, Ariz., cooks up real-deal Peruvian specialties.

In Seattle, a funky spot makes their name with scratch-made Russian piroshki; a joint in Kona serves up a bite of culture with their authentic Hawaiian cuisine; in Chicago, an old-school Jewish deli dishes out their specialties cafeteria-style.

Guy Fieri dives into mega meat and a little bit of sweet in Atlanta, Austin, Texas, and Richland, Wash.

Guy Fieri's digging into crazy twists on chicken and burgers; in Wilmington, Del., there's a bourbon bar that's piling pork onto a patty and doctoring up chicken skins.

Guy Fieri is diggin' into all kinds of flavor, starting in Santa Fe, N.M., at a pub serving comfort grub like chicken and biscuits and in-the-shell clam chowder.

This trip, Guy Fieri is grabbing some unique eats.

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

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

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

Guy Fieri's 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 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 carne asada burritos.

Guy Fieri's going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.

Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.

Guy 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's going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.

Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.

Guy 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'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 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 carne asada burritos.

Noah Cappe enjoys the newest offerings at the state fair of Louisiana, starting with mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce.

Host Noah Cappe visits two fall-tastic fairs for seasonal carnival treats; Fright Nights in West Palm Beach, Fla.; Dreaded Chicken 'n' Waffles and the Toxic Dog; local specialties like the Apple Cider Slider and Pumpkin Pie Cannoli.

Paid programming.

Join CSN Mint for a patriotic 2026 Silver Eagle overstruck with a 1776-2026 dual-date and American Flag Privy by Daniel Carr. Struck using a retired Denver Mint press and certified perfect MS70 First Strike by ANACS.

Molly creates a tasty tomato squash soup and labneh grilled cheese for lunch before husband Nick's trombone practice.

Molly Yeh's dad is in town to play a clarinet concert, and she's making an Asian-inspired lunch of succulent sugar-coated pork buns and crunchy drunken cucumber noodles to fill him up beforehand, plus homemade matcha mochi donuts.

Molly Yeh is making hearty cheeseburger potato soup for dinner; veggie supreme pizza bagels, loaded cheesy pickle nachos and iced dinosaur cookies for late-night snacks.

For Father's Day, Molly Yeh is making saucy chicken Alfredo lasagna, toasted ravioli salad with a creamy marinara ranch and chocolate-dipped strawberry krumkake cannoli!

Ree is busy working on a mom-made lunch for her father-daughter duo on the farm; her menu includes a classic cowboy quiche, Paige's favorite Italian salad, and some very green, cold and delicious honeydew melon gazpacho.

Burgundy beef stew; creamy cheese grits casserole; blistered green beans with a surprise ingredient; mini chocolate-cherry Bundt cakes.

Ree Drummond shines a spotlight on her husband, Ladd, as she makes ultimate breakfast bakes, Ladd's prime rib with jus, with enough leftovers for prime rib sandwiches or an easy prime rib salad, and a double chocolate shake.

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.

A celebration of fathers everywhere with pop-pleasing dishes; Pulled Pork Eggs Benedict; Breakfast Sausage Egg and Cheeseburgers; Peanut Butter and Banana Milkshake; Rum Raisin Milkshake; Cheesesteak Tacos; Father's Day gift ideas.

The hosts make a summery steakhouse menu to celebrate Father's Day, including Chicago steakhouse peppercorn-crusted filet, crab au poivre, and barbecue bacon wedge salad with grilled corn; the hosts share their favorite summer wines.

Chef Jet recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples.

Nick DiGiovanni creates home-cooked meals packed with flavor.

The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.

Captains Bobby Flay, Maneet Chauhan and Brooke Williamson lead their teams as they build a multi-component BBQ feast using only vertical fire, suspended proteins, open flames and zero safety nets.

Inspired by the live music scene in Austin, Texas, and led by team captains Bobby Flay, Maneet Chauhan and Brooke Williamson, the Brawlers must listen closely and hit all the right notes with their BBQ feasts.

Guy Fieri's hitting the road on an off-the-chain culinary journey; on the Big Island, a Filipino-Hawaiian mashup is making a name for itself for leaving diners speechless.

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.

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

Guy Fieri and his son, Hunter, are taking a culinary journey up to Juneau, Alaska, and they dive into everything from a family-run, wood-fired pizza wagon making reindeer pie to a funky basement spot mashing up Latin-Asian fusion.

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

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

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

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.

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

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

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

In Calgary, Alberta, a family-run spot is dishing duck confit Monte Cristo, a Reno, Nev., joint is perfecting pork for a serious stir-fry, and an Asheville, N.C., kitchen is serving out-of-bounds arepas.

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

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

Guy Fieri heads to Cancun; an authentic, family-owned spot serving rellenos and chicharron gorditas; an underground spot pairing urban art with dishes like pork and seared tuna; an inside look at Guy's Playa del Carmen restaurant.

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

In Calgary, Alberta, a family-run spot is dishing duck confit Monte Cristo, a Reno, Nev., joint is perfecting pork for a serious stir-fry, and an Asheville, N.C., kitchen is serving out-of-bounds arepas.

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

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

Guy Fieri heads to Cancun; an authentic, family-owned spot serving rellenos and chicharron gorditas; an underground spot pairing urban art with dishes like pork and seared tuna; an inside look at Guy's Playa del Carmen restaurant.

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

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

Paid programming.

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.

Paid programming.

Paid programming.

Jet Tila cooks seafood with two recipes from across Asia; he heats things up with a steamed striped bass and sizzling aromatic oil before creating a classic salmon misoyaki with deep umami notes and a miso glaze.

Chef Jet Tila cooks up some easy comfort dishes; he kicks things off with one of his favorite dishes that is deceptively simple, Lo Mein; Jet heads to a local market to pick out the right pineapple for pineapple fried rice.

Kardea is meeting Kedrick at his favorite fishing hole to catch their dinner; she plans to make crispy fried whitefish with a cornmeal crust, southern Brussels sprouts salad with homemade creamy poppy seed dressing and Kardea's fresh baked cornbread.

Kardea Brown cooks up a storm for a tailgate at the high school stadium with her family and friends; she throws down St. Louis-style ribs, beer cheese and soft pretzel bites, collard and red cabbage slaw, and momma Pat's goodie bars for dessert.

Kardea Brown invites her brother Quan and his kids over to help her in the kitchen; Kardea cooks up smash burgers with the works, avocado fries, strawberry crunch bars and very berry ice cream floats.

Kardea Brown is planning the perfect meal to celebrate her brothers for Father's Day; she is frying up her country fried steak with white gravy over Kardea's herby grits; to satisfy everyone's sweet tooth, Kardea bakes a banana pudding poke cake.

Rib eye steak with onion blue cheese sauce; restaurant style smashed potatoes; grilled corn with pasilla butter; strawberry sparkle cake.

Ree and her son, Todd, are delivering dinner to her dad and stepmom, so Ree makes creamy chicken cacciatore soup, Parmesan herb drop biscuits and Italian salad; for dessert, she makes her recipe of dark chocolate cheesecake.

Ree makes her father's favorites including a filet topped with roasted asparagus spears, juicy shrimp and a drizzle of hollandaise sauce.

Ree Drummond is in her kitchen sharing a menu that every dad will love, starting with easy cheesy meatball subs with crispy jalapeño and onion petals on the side; to hit the sweet spot, there's dark chocolate puddings.

Nick DiGiovanni creates home-cooked meals packed with flavor.

Nick DiGiovanni creates home-cooked meals packed with flavor.

The hosts make everything bagel breakfast casserole, a strawberry pandowdy, hazelnut shakerato coffee cocktails and the perfect Father's Day mug cake.

A round of Flavortown golf gets the dads in their comfort zone and determines which key ingredient they must feature in their steakhouse dinner.

Guy Fieri invites four chefs and dads from DDD to show off their skills; they shop for ingredients for a family favorite, but their kids call in with some strange requests.

Guy Fieri brings in four home-cook dads to take part in the DIY project of making family meals; they tell groan-worthy dad jokes to rack up ingredients for a family favorite meal and go bowling to strike out snacks.

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

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.

Chef Mika Leon brings the heat against chef Michael Bertozzi; chef Carla Hall and actor Jesse Tyler Ferguson decide who has what it takes to join their modern family for a food fight against Bobby Flay.

Things get zany in the kitchen when the king of dad jokes, actor and comedian Bob Saget, teams up with Anne Burrell to get the last laugh on Bobby; Philadelphia chef Aliza Green and North Carolina's Sam Diminich show Bobby the joke's on him.

Chefs Liam Beardslee and Nicole Gomes get an unlikely supporter as Bobby Flay's daughter, Sophie Flay, joins Alex Guarnaschelli to show that she's the Flay to win.

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

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

Host Terry invites the 71 remaining cooks to compete in four challenges: a culinary trivia challenge, a spicy weeknight dinner battle, best sandwich, and a mystery basket challenge. Judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

Host Terry Crews challenges 26 of the remaining 55 cooks to make a Sunday breakfast, a perfect scallop and the best one-pot dish to impress judges Alex Guarnaschelli and Nick DiGiovanni; after the battles, 14 cooks will be eliminated.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

Host Terry Crews challenges 26 of the remaining 55 cooks to make a Sunday breakfast, a perfect scallop and the best one-pot dish to impress judges Alex Guarnaschelli and Nick DiGiovanni; after the battles, 14 cooks will be eliminated.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

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.

Paid programming.

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.