For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

Joanna Gaines joins as guest judge to help choose the champion.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.

Five crafty cookie makers design their own interpretation of a young Santa and Mrs. Claus; cookie greenhouses with edible windows and herbs.

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Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.

In the final shift, Michael Symon and Esther Choi give the five remaining chefs a familiar challenge before asking them to create an elevated breakfast, lunch and dinner for judges Antonia Lofaso, Graham Elliot and Jet Tila.

After more than 20 nonstop hours, Michael Symon and Esther Choi ask the final chefs to create an elevated lunch and dinner; judges Antonia Lofaso, Graham Elliot and Jet Tila decide who will win $75,000 and the title of "Last Chef Standing."

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

In a battle for the ages, Alex competes against her rivals, other Iron Chefs; Michael Symon, Stephanie Izard and Jose Garces face their friend in a battle for supremacy judged by Simon Majumdar and Geoffrey Zakarian.

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.

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.

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.

The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

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

Four talented pastry chefs get to make a chocolate feast for the judges; in the first round of this all-desserts battle, the competitors must make dark chocolate creations that include a prized fruit and a salty snack.

Four of Chopped's biggest winners return to share stories of their life-changing victories and -- in the spirit of the season -- play for a favorite charity.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

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

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

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

Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.

Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Michael Symon gets some help from the winter solstice and the chillingly hilarious entrepreneur Bethenny Frankel as they try to frost Bobby Flay out of the kitchen; things get icy when chefs Kevin Hickey and Andrew Wilson aren't taking a snow day.

Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Michael Symon gets some help from the winter solstice and the chillingly hilarious entrepreneur Bethenny Frankel as they try to frost Bobby Flay out of the kitchen; things get icy when chefs Kevin Hickey and Andrew Wilson aren't taking a snow day.

Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.

Carla Hall ushers in an all-pastry holiday extravaganza with chefs Alex Guarnaschelli, Damaris Phillips and Zac Young.

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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.

Duff Goldman and his team square off against Henderson Gonzalez's team to make ocean predator cakes that feature a floating element; judges Amaury Guichon, Sherry Yard and special guest Paul de Gelder are all blown away, but only one cake can win.

Duff Goldman's cake-making marathon continues as he and his team must create a cake inspired by the world of classic cartoons.

Ree Drummond is making over the menu at her Mercantile store; she's dishing out some new favorites like crunchy french toast, no-cook heirloom tomato salad, the Smokie Okie, a fabulous fried chicken BLT sandwich, and her strawberry cake.

Cheesy smashed burgers with beer-battered onion strings and a kicked-up fry sauce; dark chocolate brownies with fresh strawberry sauce and hot fudge sauce are used to make a six-foot sundae.

Ree Drummond asks three of Osage's finest for feedback on some test recipes; rib eye and regular chicken fried steaks with creamy gravy; classic biscuits face off against bacon and onion biscuits; rich chocolate pie and double chocolate silk pie.

Ree Drummond tries to win back her husband; she makes the Farmer's Breakfast, with over-easy fried eggs, honey-glazed ham, fried sausage and bacon, plus crispy bits potatoes and sticky buns; Ree versus her own restaurant.

Ree Drummond prepares three lunches; beef noodle salad bowls with peanut sauce; a cowboy bento box packed with chicken wings in homemade BBQ sauce, creamy lemon basil potato salad, and apple and celery slaw; kale pasta mason jar salad.

Spatchcock chicken sheet pan supper; layered loaf pan lasagna; frontier-style steak frites and oven fries with lemon and pepper seasoning and easy Hollandaise.

Guy Fieri has the chefs turn a savory classic, ravioli, into a holiday favorite, before challenging the remaining chefs to make a decadent chocolate dessert using sample ingredients stationed around the market.

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.

Four chefs who proved their star status in the Tournament of Champions arena are now Guy Fieri's newest first timers. They have to play two of GGG's oldest games, frozen food can-can and menu magnet madness, before they can prepare their winning dishes.

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

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 heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jamfest; Cuban favorites; meatball subs.

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

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

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

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

Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!

Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

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.

Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!

Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

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.

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.

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

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

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

Casey Webb challenges three teams of Christmas bakers and their ice sculptors to create colossal Christmas tree cake displays complete with edible presents, ornaments and pyrotechnics.

Casey Webb challenges three teams of Christmas bakers to create fantasy snow globe cakes that capture the magic and joy of the holidays; each team uses ice sculpture to enhance the glitz and glam of their display and impress the judges.

Casey Webb challenges three teams of master holiday bakers and their ice sculptors to show off a new side of Santa's better half in out-of-this-world cake designs and displays.

Five of the finest cookie makers around push the envelope when Eddie Jackson calls on them to craft creative Christmas cards out of cookies.

Eddie Jackson invites five of America's finest cookie makers to take on the world of fine art by assembling spectacular cookie mosaics; the cookie masters have to arrange decorated cookies into a single image worthy of display in the Louvre Museum.

There's no hiding when Eddie Jackson tasks five of America's best cookie makers with creating Christmas character masks made of cookies.

Eddie Jackson challenges five talented cookie makers to flex their skills with classic cookie cutters, using them to make dazzling designs that have nothing to do with the cutters' original shapes.

Five creative cookie makers are dreaming of a white Christmas as Eddie Jackson challenges them to decorate cookies using only detail, texture and relief.

The challenge for the eight bakers is to turn breakfast items into Thanksgiving desserts; Friendsgiving potluck-inspired desserts are made to impress judges Nancy Fuller, Duff Goldman and Carla Hall.

Host Jesse Palmer gives the seven bakers advent calendars filled with chocolate to inspire them to make desserts with a surprise inside. Then, for the main heat, the competitors must bake one delicious cheesecake with three different flavors.

Jesse Palmer challenges the competitors to work in teams to create a twist on traditional Hanukkah jelly doughnuts; the bakers get creative with holiday decorated upside-down cakes to satisfy the judges.

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.

Jesse Palmer kicks things off by asking the final four competitors to create a holiday macaron tower. In the main heat, the bakers must feature an assigned icing style -- marzipan, buttercream or mirror glaze -- in a stunning cake to win $25,000.

Jeff Mauro is ready to serenade chefs Brooke Williamson, Jet Tila and Andrew Zimmern; they go all out with fancy ingredients, prime cuts and fierce competition for an over-the-top holiday feast designed to celebrate Bobby Flay's demise.

Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.

Alex Guarnaschelli recruits Antonia Lofaso, Christian Petroni and Michael Symon for an Italian showdown of gladiator proportions; the culinary titans celebrate seafood and pull off a feast of the seven fish Bobby Flay will never forget.

Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice; Chefs Stephanie Izard, Damaris Phillips and Duff Goldman challenge Bobby Flay to a baking battle as they whip up some frosted treats in a bid to leave Bobby iced out.

Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.

Alex Guarnaschelli recruits Antonia Lofaso, Christian Petroni and Michael Symon for an Italian showdown of gladiator proportions; the culinary titans celebrate seafood and pull off a feast of the seven fish Bobby Flay will never forget.

Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice; Chefs Stephanie Izard, Damaris Phillips and Duff Goldman challenge Bobby Flay to a baking battle as they whip up some frosted treats in a bid to leave Bobby iced out.

Jeff Mauro is ready to serenade chefs Brooke Williamson, Jet Tila and Andrew Zimmern; they go all out with fancy ingredients, prime cuts and fierce competition for an over-the-top holiday feast designed to celebrate Bobby Flay's demise.

Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.

Join Alec and Kaleb as they interview patients and their families and how their lives have been changed because of the life-changing pediatric care they received at Shriners Children'sTM.

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Inspired by Disney Lookout Cay, Duff Goldman and Kardea Brown ask the bakers to create sea animal desserts in an ocean or beach setting; special guests Mickey Mouse and Minnie Mouse drop by to award the winning baker a Disney Cruise Vacation!

The eight bakers are challenged by Goldman and Kardea Brown to make paw print gridiron desserts inspired by "Puppy Bowl" on Animal Planet; special guest Dan the Ref keeps everyone in line while real live football-playing puppies motivate the bakers.

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.

Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!

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

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

Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

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

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

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

Loading up the meat with bomb beef and bird; in North Conway, N.H., a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, N.C., is firin' up big barbecue; in Taos, N.M., a traditional spot serves up New Mexican specialties.

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.

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

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

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 starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.

A stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu in Taos, N.M.; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.

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

Guy is setting his sights on seafood and creative comfort; Stephanie Izard's Chicago joint puts out elevated diner fare like Szechuan biscuit sandwiches; in Florida, Guy finds gangster gumbo, off-the-hook etouffee and a righteous Reuben.

Guy Fieri stops at some standout spots, starting with lights-out lamb shank at a Lebanese eatery in Minneapolis; a DDD O.G. in Venice, Calif. cranks out smoked wings and a Falmouth, Mass. joint has added a roast beef sammie.

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

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 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.

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

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

Guy Fieri stops at some standout spots, starting with lights-out lamb shank at a Lebanese eatery in Minneapolis; a DDD O.G. in Venice, Calif. cranks out smoked wings and a Falmouth, Mass. joint has added a roast beef sammie.

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

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 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.

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

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

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

Guy is setting his sights on seafood and creative comfort; Stephanie Izard's Chicago joint puts out elevated diner fare like Szechuan biscuit sandwiches; in Florida, Guy finds gangster gumbo, off-the-hook etouffee and a righteous Reuben.

Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies and a Texas spot still going strong with African-inspired cuisine.

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For a housewarming party, Kardea Brown makes buttery lobster rolls, coconut shrimp with fruit salsa, a summer pasta salad with grilled okra, corn and peppers, a layered desert of strawberry shortbread trifles.

Kardea Brown's Aunt TC is opening a sandwich shop, and she wants Kardea to help her develop the menu; grilled shrimp po' boys, twice fried sweet potato fries and lemon sugar cookie ice cream sandwiches.

Kardea Brown hosts a traditional Southern fish fry for a fundraiser to benefit the Hutchinson House; the dinner features fried cornmeal-crusted catfish and loaded baked potato salad; for dessert, Kardea bakes an old-fashioned lemon buttermilk pie.

Kardea Brown makes a holiday dinner for her mom, grandma and cousin; on the Christmas table this year is a brown sugar glazed ham with cloves, red rice perloo, green bean casserole, and apple cider cobbler for dessert.

Sticky apricot drumsticks; shaved Brussels sprout salad with pomegranate vinaigrette and pecans; pappardelle with sausage and beef bolognese; how to dress up holiday cookies; fireside brulee coffee.

It's Chrismukkah on the farm and Molly is celebrating with tons of delicious food, treats and family traditions; she's making pistachio linzer Christmas cookies with tahini hot chocolate to keep everyone warm and happy.

Ree Drummond shares ideas for stress-free entertaining, beginning with shortcut Chicken and Chorizo Pot Pie; the dishes continue with a layered Chocolate Berry Cake, Slow Cooker Shrimp Chowder and Chicken Cutlets with Vermouth Cream.

Ree Drummond is revealing her favorite shortcuts as she shares fast and festive last-minute ideas for the holidays; bread dough and edible trimmings make an irresistible Christmas tree pizza, and festive baked brie bites.

Taking brunch to the next level with Dubai pistachio cheesecake coffee cake, crabcake eggs benedict and huevos rancheros stuffed peppers; fluffy pancakes Suzette style with Raspberry and Orange are the perfect sweet ending.

Jeff Mauro shares some of the elegant and easy recipes that elevate any occasion, including roasted whole duck with honey, spices and oranges, seared scallops with a quick lemony pan sauce and a chess pie.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

Inspired by Polyjuice Potion, James and Oliver Phelps challenge the five remaining teams to recreate two items as hyperrealistic edible showpieces; judges Carla Hall and Jozef Youssef decide which team made the most convincing and delicious artifact.

Hosts James and Oliver Phelps challenge the baking teams to create supersized "Harry Potter" artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.

Apple cider doughnuts are a sure sign of fall; Jesse Palmer asks the bakers to create a dozen kicked-up apple cider doughnuts decorated with seasonal themes; the bakers must transform a classic holiday yule log into a festive Thanksgiving roll cake.

Jesse Palmer tasks the seven bakers with taking a beloved holiday appetizer to a whole new level with baked Brie and jam mini pies; the bakers take a prepared ingredient and use it to make a Thanksgiving dessert.

Jesse Palmer teaches the bakers a lesson in repurposing holiday gifts when they must turn panettone into an entirely new dessert; then they're challenged to create a beautifully decorated cupcake mosaic inspired by a pair of holiday pajamas.

The five bakers create assigned desserts that are inspired by and look like Santa Claus; the bakers are tasked with creating impressive cakes made to look like another icy North Pole staple.

Some of the tastiest treats of Hanukkah are gold-covered chocolate coins, and Jesse Palmer challenges the four remaining bakers to give the classic treat a twist by incorporating candied orange, espresso beans, smoked salt or toasted coconut.

Jesse Palmer challenges the three remaining bakers to make a Christmas morning brunch using the classic holiday flavors of gingerbread, cinnamon and eggnog.

Jesse Palmer teaches the bakers a lesson in repurposing holiday gifts when they must turn panettone into an entirely new dessert; then they're challenged to create a beautifully decorated cupcake mosaic inspired by a pair of holiday pajamas.

The five bakers create assigned desserts that are inspired by and look like Santa Claus; the bakers are tasked with creating impressive cakes made to look like another icy North Pole staple.

Some of the tastiest treats of Hanukkah are gold-covered chocolate coins, and Jesse Palmer challenges the four remaining bakers to give the classic treat a twist by incorporating candied orange, espresso beans, smoked salt or toasted coconut.

Jesse Palmer challenges the three remaining bakers to make a Christmas morning brunch using the classic holiday flavors of gingerbread, cinnamon and eggnog.

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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.

Molly Yeh makes a slew of kid-friendly dishes that everyone will adore; she whips up grilled bacon, egg and cheese in a basket, a cozy chicken noodle hot dish and a breakfast combo: blueberry muffin smoothies with mini blueberry muffin garnishes.

Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, like sweet rose semlor buns, savory Swedish meatballs and a big green salad with tiny Hasselback potatoes and horseradish dressing; she stacks up a Smorgastarta sandwich cake.

Molly Yeh hosts a sing-along on the farm and serves comforting hamburger mac and cheese, adorable chocolate and strawberry cupcakes for lunch; she prepares crispy rice bibimbap with a side of corn cheese for dinner.

Molly Yeh's cousins are in town; she makes a Chinese dinner to celebrate; she prepares char siu meatball sliders and lucky long noodle pasta salad with chili crisp.

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

One of Molly Yeh's best friends is in town for their birthdays, so Molly is making her most-delicious party bites for the double celebration; she starts with her pretty in pink Pickled Beet Deviled Eggs and addictive Spinach and Feta Rugelach.

Christmas goodies that double as gifts, including Christmas cherries cookies, Christmas cake cookies, homemade gumdrops, chocolate-caramel-pecan pretzel bites, cayenne cheese straws, and sweet spicy smokey roasted almonds.

Ree shares four festive specials from her food spots in town; there's braised beef short rib pot roast and snowflake molasses cookies from the Merc, a cookies for Santa sundae from Charlie's and a pumpkin pie-tini from the P-Town bar.

Ree Drummond shares a trio of fast, fabulous bites; grilled chicken skewers; fig and goat cheese bruschetta; no-cook cheesy mini peppers; chocolate candy cane cookies are left out for Santa; Yorkshire pudding; mulled apple cider.

Ree Drummond is making an array of retro holiday party food that stands the test of time such as sweet little Mexican wedding cookies with a snowy coating of sugar, and she trims a charming Christmas tree cheese ball with pomegranate jewels.

Molly Yeh cooks up some noshes for a party bites dinner on the farm; she serves up Pizza Latkes with pesto, Brisket Meatballs in a Sweet Barbecue Sauce, Caesar Salad with Deep Fried Garlic Knots and Strawberry Sprinkle Struffoli for dessert.

Molly Yeh goes all out for Hanukkah with an ugly sweater party and heaps of marvelous food; beef stew with fluffy pitas, mini sufganiyot salad drizzled with creamy tahini dressing and a chocolate coconut shake with a latke stack.

Molly Yeh is snowed in and cooking some hearty Midwest-inspired favorites, like crispy fried walleye sandwiches on soft homemade potato buns, and ham and egg potato salad with charred scallions; chocolate chip oatmeal cream pies.

Molly Yeh is making hearty foods to keep her family warm; the cozy menu includes comforting chicken and dumpling soup with decadent no knead salami bread and zippy citrus and greens salad.

The hosts cook up joyful bites for a party spread; Katie Lee Biegel's ooey gooey gruyère in puff pastry wows guest Sophie Flay as she drops in to chat.

Eddie Jackson cherishes homemade gifts that come from the heart, so he asks five of the top cookie makers to create cookies that look like handcrafted gifts; the bakers have to create complex cookie garlands.

Five talented cookie makers are tasked with creating Christmas cross-stitch cookies. Then the crafting continues as the bakers combine the beauty of a wreath with the fun of a Christmas character in one massive, 3-D cookie display.

Five cookie makers make Christmas colors swirl by taking on the tie-dye cookie trend; they decorate cookies that look just like savory holiday appetizers, but they must use classic crudite ingredients in their cookie displays.

Celebrating "piece" on Earth by making festive puzzle cookies; bakers are tasked with creating a 3D nutcracker doll out of cookies and incorporate walnuts, pecans or almonds into the product.

In honor of "The SpongeBob Movie: Search for SquarePants," host Wells Adams challenges the empires to create edible 3D movie posters with festive sponge cake flavors; judges Yolanda and Jacques decide which teams sink and which ones swim.

Host Wells Adams asks the empires to create hyperrealistic cakes that look like a holiday feast but taste like a decadent dessert; the teams that deliver both illusion and flavor for the judges continue their empire's reign.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

In a final showdown, host Wells Adams gives the bakers complete creative freedom to build an entire edible world that celebrates the holiday season; only one empire rises above the rest to claim the $50,000 prize and the crown of Sweet Empire.

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

In a final showdown, host Wells Adams gives the bakers complete creative freedom to build an entire edible world that celebrates the holiday season; only one empire rises above the rest to claim the $50,000 prize and the crown of Sweet Empire.

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

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Anne and Jeff introduce the recruits to the classic flavors and dishes of Italy with a trivia-filled gondola ride, an outrageous cooking relay, and making sausage and pepper sandwiches, which includes making sausages from scratch.

It's time for Molly Yeh's baby shower and there's quite a crowd to feed; Molly keeps it simple-but-delicious with her potato, sausage and broccoli frittata and herby salad with burrata.

Orecchiette with broccolini and sausage and a simple escarole salad with artichokes and tangy lemon dressing; crispy fried mozzarella sticks with creamy marinara; sweet Italian rainbow cookies.

Molly Yeh is making a Mexican food vacation for her husband, Nick, with all his favorites; she cooks up a decadent refried beans and rice bowl, roasted salmon tacos in flour tortillas and creamy coconut-lime tres leches cake.

Molly Yeh makes a cozy lunch of miso ramen and then has a sleepover; for the party, Molly serves her spicy ranch snack mix, pesto pizza pillows and a show-stopping blueberry doll cake bedazzled with sprinkles.

Molly Yeh and Nick celebrate their 10-year wedding anniversary with some nostalgic favorites; she prepares Prosciutto and Swiss Croissant Strata, Loaded Avocado Hashbrowns with Salsa Macha, a Creamy Fruit Salad Cocktail and PB.

Jeff Mauro's Merry Mauro cocktail; a festive meatball bar; DIY tricks for Christmas tree decor; Geoffrey Zakarian makes an appetizer with store-bought brie; Elise Strachan makes her Christmas Tree Surprise Cake; fragrant place cards.

Serving up the perfect plate for the holidays; stuffed beef tenderloin; maple and lemon pan-roasted carrots; warm chestnut bisque; melting potatoes with herbs; Nancy Fuller bakes a sticky toffee pudding cake and helps Sunny make a cheeseball tree.

Pastrami-rubbed short ribs; beefed-up charred veggie and cheese grits; roasted vegetables with herbed feta, pistachio and pomegranate; sausage and parmesan arancini; chocolate rum balls; cookbook author Eden Grinshpan.

Casey Webb challenges three teams of Christmas bakers and their ice sculptors to create colossal Christmas tree cake displays complete with edible presents, ornaments and pyrotechnics.

Casey Webb challenges three teams of Christmas bakers to create fantasy snow globe cakes that capture the magic and joy of the holidays; each team uses ice sculpture to enhance the glitz and glam of their display and impress the judges.

Casey Webb challenges three teams of master holiday bakers and their ice sculptors to show off a new side of Santa's better half in out-of-this-world cake designs and displays.

The three remaining baking teams and their ice sculptors must create the ultimate "Night Before Christmas" cake display featuring Santa.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

In the semifinals, there are no more teams; Jesse Palmer gives the six remaining bakers a gauntlet of three retro Christmas dessert challenges; guest judge Stephanie Boswell joins Nancy Fuller and Kardea Brown to decide which bakers go to the finale.

In a final showdown, host Wells Adams gives the bakers complete creative freedom to build an entire edible world that celebrates the holiday season; only one empire rises above the rest to claim the $50,000 prize and the crown of Sweet Empire.

Four fan favorite kid competitors return for a new holiday challenge: making a holiday candle tsunami cake with a poured sugar flame; host Duff Goldman is joined by Abby Martin to offer her unique perspective as a former contestant.

In the semifinals, there are no more teams; Jesse Palmer gives the six remaining bakers a gauntlet of three retro Christmas dessert challenges; guest judge Stephanie Boswell joins Nancy Fuller and Kardea Brown to decide which bakers go to the finale.

In a final showdown, host Wells Adams gives the bakers complete creative freedom to build an entire edible world that celebrates the holiday season; only one empire rises above the rest to claim the $50,000 prize and the crown of Sweet Empire.

Four fan favorite kid competitors return for a new holiday challenge: making a holiday candle tsunami cake with a poured sugar flame; host Duff Goldman is joined by Abby Martin to offer her unique perspective as a former contestant.

Duff Goldman and Valerie Bertinelli lead eight talented young bakers through tasty challenges designed to find the most impressive and creative baker.

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

Alex Guarnaschelli asks four chefs to make plates that stick to the ribs before they lighten things up with detox dishes; the two final competitors delve back into the parking lot to deliver decadent desserts.

Four chefs try to not get kicked to the curb when Alex Guarnaschelli asks them to create a curbside breakfast; the chefs pilfer the parking lot looking for ingredients worthy of a poolside lunch and the finalists rummage for a romantic dinner dish.

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

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.

Bengali American chef Avishar Barua has already won Beat Bobby Flay, and now he's ready to test his might against Bobby Flay's Titans for a chance at $25,000. New York City chef Leah Cohen decides who will triumph.

Veteran Chef Karen Akunowicz lights up Flay's kitchen with her personality and battles the Titans with her modern grandma cuisine; judge Scott Conant doesn't go easy on anyone with his high standards.

Peaches and pancetta in the appetizer basket make for a creative first round; an unusual pork product in the entrée basket is a little bit gory; the chefs are challenged to figure out the best way to make it shine on the plate.

The chefs rush to come up with smart ways to utilize the alligator in the first basket, but they soon learn their gator plans might be difficult to execute; in the dessert round, an ice cream machine fiasco spells trouble for one of the competitors.

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.

The chefs go overboard while making gluttonous food; they compete for time with the fryer in the appetizer round, struggle to pair ingredients with their steak entrées and pull out the stops with gummy cinnamon roll desserts.

Les Gold, Claudia Jordan, Jenni Pulos and Karina Smirnoff compete; the celebrities must use an edible wreath and festively-shaped bread; the judges learn that one of the competitors has never tried one of the veggies found in the basket.

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

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.

Michael Symon and comedian Manon Mathews cheer on chefs Erin Miller and Stephen Coe, while Bobby Flay is greeted with a familiar face.

Last holiday season, Bobby Flay didn't play nice and ended up with a clean sweep; this year, Bobby's friends are back and have a bone to pick with him as chefs battle over holiday-inspired dishes.

Michael Symon gathers his friends, chefs Jet Tila, Antonia Lofaso and Geoffrey Zakarian, to get Bobby Flay roasted and toasted; the insults glow as Bobby attempts to leave this holiday party unscathed.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Jeff Mauro brings the pomp and circumstance to round out the holiday season with a New Year's bash; chefs Damaris Phillips, Eric Adjepong and Brooke Williamson make a resolution to beat Bobby Flay.

Michael Symon gathers his friends, chefs Jet Tila, Antonia Lofaso and Geoffrey Zakarian, to get Bobby Flay roasted and toasted; the insults glow as Bobby attempts to leave this holiday party unscathed.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Jeff Mauro brings the pomp and circumstance to round out the holiday season with a New Year's bash; chefs Damaris Phillips, Eric Adjepong and Brooke Williamson make a resolution to beat Bobby Flay.

Last holiday season, Bobby Flay didn't play nice and ended up with a clean sweep; this year, Bobby's friends are back and have a bone to pick with him as chefs battle over holiday-inspired dishes.

Giada De Laurentiis decks the halls as triple-threat titans Tiffany Derry, Michael Voltaggio and Brooke Williamson try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

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Octavia Spencer and Edgar "Dook" Chase invite three teams of home cooks to serve up their best Southern brunch; in the second round, the final two teams put their own spin on one of guest judge Reese Witherspoon's childhood favorites to win $10,000.

Octavia Spencer and Edgar Dook Chase ask three teams of home cooks to create a dish based on family superstitions; in the second round, the remaining teams create a Southern vegan dish for guest judge Jessica Chastain.

Ree Drummond is making Italian-inspired favorites, starting with Creamy Shrimp Pasta; Ree makes her version of Crispy Fried Eggplant, a Pea and Burrata Salad and an Olive Oil Caramel Sundae for a taste of the dolce vita.

Ree Drummond hosts a Q&A with questions from friends, townsfolk and visitors to Pawhuska while she makes a party ready epic dip platter; she spills the secrets on her speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

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

Ree Drummond has a care package for her youngest college kid, Todd; she's sending him mini strawberry tarts and chocolate hazelnut oatmeal bars to share with his roommates, cheesy chipotle cheddar snack mix and spirit pretzels in his team colors.

Ree explores 16-minute marvels with four weeknight dinners cooked against the clock; she makes pork schnitzel sandwiches, an Italian sausage pasta skillet, a spicy, stir-fried Kung Pao cauliflower and honey garlic shrimp skewers with garlic spinach.

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.

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.

Returning chefs call out their market rivals for a $10,000 showdown to settle the score; a Seoul food chef challenges the opponent who beat her by one point, and a five-time GGG winner calls out the judge who defeated her in a cheesy battle.

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.

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.

Four charitable chefs compete in a holiday cook-off; Guy hands out gifts of special ingredients that the chefs must feature in their holiday pork dish; he uses a dreidel to give the chefs their budgets for a festive family favorite.

Guy Fieri teams up some of his friends from the Best Buddies volunteer organization with some all-star chefs for a holiday cookoff; the teams have one hour to make a holiday entrée and dessert for a chance to earn $15,000 for their teammate.

Guy Fieri divides his all-star chefs into teams of three for a wild culinary relay challenge; without being able to communicate with their teammates, they'll have to shop, cook and present a cohesive holiday meal to win the $20,000 shopping spree.

Guy Fieri's two sons and nephew face off; Guy pairs each family member with their very own all-star chef partner, but he also gives each team a Secret Santa box full of weird ingredients to use.

The series' most beloved judges compete against each other using not-so-nice ingredients from Guy's naughty list.

Guy Fieri divides his all-star chefs into teams of three for a wild culinary relay challenge; without being able to communicate with their teammates, they'll have to shop, cook and present a cohesive holiday meal to win the $20,000 shopping spree.

Guy Fieri's two sons and nephew face off; Guy pairs each family member with their very own all-star chef partner, but he also gives each team a Secret Santa box full of weird ingredients to use.

The series' most beloved judges compete against each other using not-so-nice ingredients from Guy's naughty list.

Guy Fieri teams up some of his friends from the Best Buddies volunteer organization with some all-star chefs for a holiday cookoff; the teams have one hour to make a holiday entrée and dessert for a chance to earn $15,000 for their teammate.

Guy gives the chefs gift boxes containing ingredients they must use in their holiday ham dish; they receive stockings filled with sweets and treats that must be included in their family holiday dinner.

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It's a surf-and-turf Christmas Eve as Michael Symon joins Selena Gomez. They tackle a menu of Smoked and Reverse-Seared Steaks plus luxurious Lobster with Homemade Pasta, while an Escarole Salad challenges Selena to overcome a mental block.

Selena Gomez and Chef Claudette Zepeda prepare a Mexican feast for the holidays. Claudette takes Selena back to her roots with a festive menu of?Tamales, Roast Ham with Salsa Matcha, Charred Poblano Rice and a Mexican twist on a historic salad.

Host Carla Hall challenges the teams to create gingerbread versions of holiday parades and incorporate a baked item made with comforting hot cocoa.

Host Carla Hall tasks the baking teams with capturing "The Nutcracker" ballet in gingerbread, complete with an elaborate stage and a baked item featuring nuts.

The North Pole's citizens are very sporting types, so host Carla Hall challenges the teams to create gingerbread displays with moving parts that show off their unique games.

Host Carla Hall tasks the baking teams with bringing huge holiday ski chalets to life while incorporating a baked element made with a fancy liqueur.

Last holiday season, Bobby Flay didn't play nice and ended up with a clean sweep; this year, Bobby's friends are back and have a bone to pick with him as chefs battle over holiday-inspired dishes.

In the final qualifying round, three teams have to showcase how two animals that don't ordinarily get along can celebrate Thanksgiving together in the animal kingdom.

With the qualifying rounds complete, six teams of masterful cake and sugar artists face off in a challenge to imagine the perfect way to win the ultimate snowball fight.

The five remaining teams of cake and sugar artists are challenged to imagine friendly aliens celebrating their own holidays on another planet; at the end of the face-off, the field of competition narrows with one team's elimination.

The four remaining teams of master cake and sugar artists are challenged to bring the story of a carol to life using their imagination, with cake.

In the penultimate battle, three teams of master cake and sugar artists bring Dr. Seuss' iconic "How the Grinch Stole Christmas" to life by re-imagining the world famous story as a big-screen epic in a whole new movie genre.

With $25,000 and the title of Holiday Wars Champion at stake, the last two teams of cake and sugar artists must showcase the wildest, most powerful, modernization imaginable for Santa's new ride.