Duff Goldman and Kardea Brown task the final sibling teams with creating "Cat in the Hat" helper desserts; they must craft a large, non-cake dessert featuring a joyful animal character.

Chef Michael Voltaggio gets help from an extra special guest, Drew Barrymore, to take down Bobby Flay; pastry chefs DaVee Harned and Miriam Rieder Taylor help with their passion for chocolate.

The queen of food, Martha Stewart, graces the kitchen along with her pal, Chef Richard Blais; they hold court with talented chefs Katherine Fuchs and Michael Merida to make Bobby Flay look like the court jester.

Amanda Freitag and Jo Koy show up to boo Bobby Flay out of his kitchen; they invite Ryan Hackney and Nora Haron to bring their kitchen skills and the winning punch line to beat Bobby.

Well-traveled chef Zach Meloy takes on a New Orleans transplant to Brooklyn, Chef Matt Pace, to prove their culinary chops; it's up to judges Katie Lee and Scott Conant to decide who has the skills to beat Bobby Flay.

Style expert Carson Kressley teams up with chef Anne Burrell to point out Bobby's fashion and food faux pas; two Italian authorities, chefs Kevin Sweeney and Nicco Muratore, attempt to prove that their food is trendsetting and claim victory in style.Guests: Carson Kressley, Anne Burrell..

It's up to partners in business and in life, chefs Lisa Carlson and Carrie Summer, to outsmart the one and only Bobby Flay.

Duff Goldman and Kardea Brown task the final sibling teams with creating "Cat in the Hat" helper desserts; they must craft a large, non-cake dessert featuring a joyful animal character.

Chef Michael Voltaggio gets help from an extra special guest, Drew Barrymore, to take down Bobby Flay; pastry chefs DaVee Harned and Miriam Rieder Taylor help with their passion for chocolate.

The queen of food, Martha Stewart, graces the kitchen along with her pal, Chef Richard Blais; they hold court with talented chefs Katherine Fuchs and Michael Merida to make Bobby Flay look like the court jester.

Amanda Freitag and Jo Koy show up to boo Bobby Flay out of his kitchen; they invite Ryan Hackney and Nora Haron to bring their kitchen skills and the winning punch line to beat Bobby.

Well-traveled chef Zach Meloy takes on a New Orleans transplant to Brooklyn, Chef Matt Pace, to prove their culinary chops; it's up to judges Katie Lee and Scott Conant to decide who has the skills to beat Bobby Flay.

Style expert Carson Kressley teams up with chef Anne Burrell to point out Bobby's fashion and food faux pas; two Italian authorities, chefs Kevin Sweeney and Nicco Muratore, attempt to prove that their food is trendsetting and claim victory in style.Guests: Carson Kressley, Anne Burrell..

It's up to partners in business and in life, chefs Lisa Carlson and Carrie Summer, to outsmart the one and only Bobby Flay.

Proving that couples can be competitive, chef Ricardo Castro and his wife, chef Rosana Rivera, challenge each other for a chance to beat Bobby Flay; love is in the air as they're joined by Jet Tila and his wife, Ali, but there's no love for Bobby.

Actress Ali Larter links up with chef Michael Voltaggio to blind Bobby Flay with the bright lights of Hollywood and defeat him; international chefs Jorge Gonzalez and Yuri Szarzewski attempt to throw Bobby off his game with their global fare.

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

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Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.

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Private chef Eric Adjepong goes up against California native Frank Otte to see whose food can win the hearts of Daphne Oz and "Good Morning America" co-anchor Lara Spencer and see who gets to compete against Bobby Flay.

"Chopped" host Ted Allen and Food Network's Damaris Phillips try to rewrite history; attempting to make Bobby Flay's domination a thing of the past are Southern heirloom chef Paul Fehribach and spunky pan-Asian chef Sara Nguyen.

Comedian Nikki Glaser has Bobby Flay in her sights and nothing is off the menu; she and Chef Michael Voltaggio attempt to bring contenders Troy Gardner and Rachel Klein to a vegan victory over Bobby.

Las Vegas chef Nicole Brisson rolls the dice against chef Adam Greenberg for the chance to beat the house; it's up to "Worst Cooks in America" host Anne Burrell and TV host Jaymee Sire to choose a contender to go all-in against Bobby Flay.

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

News anchor Don Lemon and Chef Alex Guarnaschelli have news: Bobby is going down.

Three chicken-loving chefs from Florida, California and Illinois hope their poultry skills are enough to beat Alex Guarnaschelli's prowess; in a blind judging, Jet Tila and Gabriele Bertaccini decide which chicken challenger earns top prize.

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.

Host Eric Adjepong welcomes three chefs specializing in Italian cuisine from New York, Florida and New Jersey; judges Evan Funke and Antonia Lofaso determine if one of the chefs has the chops to beat chef Alex Guarnaschelli.

Eric brings in chefs from California, Texas and New York to challenge Alex in a battle of Mediterranean dishes.

The chefs battle it out to see who can build the most epic burger masterpieces; an old-school lunchbox favorite adds a bite of yummy, kitschy fun to the entree round, and a sweet challenge is in store for the two remaining chefs.

The chefs create a kitchen traffic jam when the first basket inspires them to all use the deep fryer; the competitors struggle to make juicy swordfish steaks, and an unusual cheese product for dessert prompts one chef to attempt a cheesecake.

Something fried in the appetizer basket is a bit of a head-scratcher for the chefs; the competitive fire is strong in the entree round, as they pull some curious fusion tacos from the basket and hustle to put together plates.

Four chefs who specialize in comforting and complex Creole cuisine get creative with their basket ingredients; the judges are excited to chomp down on their appetizers, but the chefs seem overwhelmed by a protein in the entrée basket.

Four chefs who specialize in noodles compete; a spicy surprise means the noodle appetizers might come with a kick; a special coffee makes an appearance for dessert.

Four chefs embrace a sweet-and-sour theme and seek to harmonize opposite flavors on their plates; a furious first round has them racing to figure out what to do with a ready-to-serve soup and three other basket finds.

Four chefs tackle a thrilling takeout takedown; in the second round, the competitors must make a Chinese specialty work with an Italian cocktail; a tower of something sweet and a cup of something bubbly are part of the puzzle for the dessert round.

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

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

Alex Guarnaschelli takes on rivals Kevin Lee and Arnold Myint.

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

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

Alex Guarnaschelli takes on rivals Kevin Lee and Arnold Myint.

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

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

Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges; the chefs prove they have the chops to make a swamp-loving chomper tasty and try not be be stung by a shocking sweet.

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

In San Francisco, a totally gluten-free menu of Venezuelan standbys like arepas and empanadas; in Portland, homemade meats like Italian red wine dry cured salami and roasted garlic and rosemary bologna.

Eateries in Key West, Fla., include a little shack serving up New England seafood; standout fish tacos; a tiny food cart serving Asian-Caribbean fusion dishes.

In Washington D.C., knockout dumplings and the bomb ramen; in Atlantic City, cheeseburger pie and chicken vodka; in Colorado Springs, Rocky Mountain roast beef and king-sized cinnamon rolls.

Guy Fieri's loading up on tots, turkey and tons in between; in Tennessee, a Memphis BBQ joint is plating over-the-top turkey legs; in New York, a Polish spot is dishing out blueberry pierogies; an Irish pub is serving top-notch tots.

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.

An all-Boston smorgasbord; in Allston, two restaurants share one kitchen and cook up totally different menus; gravlax and chicken sausage; in South Boston, pierogi and an old-country fried pork favorite.

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 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.

Four competing chefs must decide whether to use six, eight or 10 ingredients before knowing what kind of dish they're making; one chef will pick the right limits and go on to win a shopping spree worth up to $20,000.

Guy Fieri challenges three chefs to prove their pork chops by making a bacon dish, and the winner goes head-to-head with an all-star judge to see who can bring home the bacon.

Guy Fieri and his son Hunter throw challenging games at three food fanatics who are out to prove that their sandwiches stack up against anything found in a restaurant.

Four chefs who fell short of victory their first time around are back to cook a redemption dinner; Guy Fieri goes behind the scenes to reveal Flavortown secrets, including the workings of this real deal grocery store inside a sound stage.

Guy Fieri invites some of the newest chefs from "Diners, Drive-Ins and Dives" to compete in Flavortown Market, where they make their best seller; the chefs roll the GGG dice to see what mandatory items they must use in an elevated comfort classic.

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

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

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

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

Guy Fieri has plenty of deals to welcome four chefs to Flavortown Market, with red light specials in all 10 aisles; using the red light specials, the chefs must create a fried feast before making a pork dish that's limited to 11 ingredients or fewer.

Three restaurant crews featuring family and longtime employees compete.

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.

Guy Fieri challenges four chefs to make a fruit-forward feast using a grocery list given by Guy's son Hunter; the three remaining chefs must then make a fine-dining fruit dinner featuring fruit they don't knock over in a game of bowling.

Three restaurant crews featuring family and longtime employees compete.

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.

Guy Fieri challenges four chefs to make a fruit-forward feast using a grocery list given by Guy's son Hunter; the three remaining chefs must then make a fine-dining fruit dinner featuring fruit they don't knock over in a game of bowling.

Guy Fieri has plenty of deals to welcome four chefs to Flavortown Market, with red light specials in all 10 aisles; using the red light specials, the chefs must create a fried feast before making a pork dish that's limited to 11 ingredients or fewer.

Alex Guarnaschelli makes her return to Flavortown Market by taking on Rocco DiSpirito and Brian Malarkey; Guy Fieri hits them with his new swap wheel.

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The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.

The chefs get fries and thighs in every basket; in the appetizer basket, a delicate protein paired with a newfangled starch; bubble tea crashes the theme party in the second round.

When the chefs get fried potatoes topped with Korean chile powder in the appetizer basket, the judges could be in for some fusion confusion or satisfying first plates; the competitors find a versatile, lean cut of meat in the entrée basket.

The chefs face smoked-food challenges requiring them to make modern dishes with the ancient method; a sweet surprise and a buttery fish are two of the ingredients in the appetizer basket; the second basket features a lean meat and a spicy liqueur.

When the ovens and fryers are turned off, four chefs have no choice but to get their grill on; a rare meat hits the heat and a frozen food favorite might not thrill the chefs; The final two must contend with double-smoked bacon in the dessert basket.

New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has payed off.

Bobby Flay invites modern European chef Brittanny Anderson to try and give the Titans a run for the money; things get spicy before judge Michael Psilakis awards the first-ever perfect score.

Chef Shirley Chung has a bone to pick with Bobby Flay's Titans, especially her former roommate, Brooke Williamson; while Shirley's intimate knowledge could lead to their downfall, Iron Chef Geoffrey Zakarian's judging keeps everyone on their toes.

Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete; Scott enjoys showing off his skills to the Titans, and it's all fun and games until judge Jonathan Waxman puts the pressure on.

Mikey Day teams up with Katie Lee; Minnie Nguyen and Southern expert Adam Hodgson both have one goal: secure a win against Bobby.

British bloke Brooklyn Beckham recruits Sunny Anderson to bring a transatlantic takeover to Bobby Flay's kitchen; chefs Francis Legge and Caroline Budge are ready to bring the heat from across the pond.

Things get heated when Florida chefs Noel Cruz and Andrew Zarzosa face off for a shot at Bobby Flay; Food Network regulars Katie Lee and Eddie Jackson do their best to razz Bobby with a dish he knows nothing about.

Hamilton star Christopher Jackson and Chef Josh Capon double-team Bobby Flay while chefs Edwin Bayone and Kyle McClelland deep-fry his ego.

English chef Ian Winslade and Southern chef Geoff Rhyne must get through the challenges of the star ingredient before they can have a proper smackdown against Bobby Flay.

Katie Lee Biegel and David Burtka dial up the distractions while chefs Lambert Givens and Jesse Houston try to ring Bobby Flay's bell.

Food Network's Eddie Jackson and Anne Burrell hope to trip up Bobby Flay with some stellar competition; things come down to the wire between chefs Nokee Bucayu and Jay Reifel, leaving Anne, Eddie and Bobby all on the edge of their seats.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

Superchef Anne Burrell teams up with supermodel Gigi Hadid to give Bobby a real taste of the spotlight; they're hoping international chefs Melissa Araujo and Max Robbins can blind Bobby with their brilliance and capture a win.

Chef Scott Conant ("Chopped") recruits actress Vivica A. Fox to help throw shade at Bobby Flay; hoping Bobby freezes under the pressure are French master chef Nico Romo and Caribbean enthusiast chef Peter Prime.

Chef Richard Blais and TV host Natalie Morales have their sights set on taking down Bobby Flay; they bring in chef Johnny Hernandez and chef Coby Farrow to kick Bobby out of his own kitchen; fish serves as the star ingredient.

Former Olympian and chef Dawn Burrell and West Coast legend chef Rob Lam face off before they go for the gold against Bobby Flay; Food Network's Clinton Kelly and Jet Tila are there to cheer them on to victory.

Duff Goldman and Amanda Freitag attempt to bake up a win against Bobby.

Alton Brown and Jet Tila know that to beat Bobby Flay, they're going to have to bring in the heavy-hitters; with two James Beard Award-winning chefs, Jonathon Sawyer and Mark Ladner, this one is destined to be an uphill battle for Bobby.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The co-owners of South Brooklyn Foundry don't see eye-to-eye, causing communication to grow toxic while the restaurant falls into more debt; Gordon Ramsay steps in to reassess the Brooklyn eatery's priorities and straighten out the finances.

Duff Goldman and Amanda Freitag attempt to bake up a win against Bobby.

Alton Brown and Jet Tila know that to beat Bobby Flay, they're going to have to bring in the heavy-hitters; with two James Beard Award-winning chefs, Jonathon Sawyer and Mark Ladner, this one is destined to be an uphill battle for Bobby.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The co-owners of South Brooklyn Foundry don't see eye-to-eye, causing communication to grow toxic while the restaurant falls into more debt; Gordon Ramsay steps in to reassess the Brooklyn eatery's priorities and straighten out the finances.

Chef Richard Blais and TV host Natalie Morales have their sights set on taking down Bobby Flay; they bring in chef Johnny Hernandez and chef Coby Farrow to kick Bobby out of his own kitchen; fish serves as the star ingredient.

Former Olympian and chef Dawn Burrell and West Coast legend chef Rob Lam face off before they go for the gold against Bobby Flay; Food Network's Clinton Kelly and Jet Tila are there to cheer them on to victory.

Things heat up in this summertime battle as chefs Phelix Gardner and Enrika Williams try to make a splash with a win in Bobby Flay's kitchen; Bobby uses his chef knives to try and slash Eddie Jackson and Ted Allen's summer fun.

Chefs and business partners Scott Calhoun and David Feola must challenge each other before they take Bobby Flay down; Anne Burrell and Michael Symon give Bobby the business.

Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.

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Jacuzzi Bath Remodel and interior designer Christina Haack shares how to transform your bathroom into a gorgeous, safe, stylish space in as little as one day.

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.

Duff Goldman and Kardea Brown host as 12 teams of young siblings go on a pastry journey of baking and bonding; the kid bakers take on tricky challenges with unexpected twists to win $25,000 and become the next generation of baking champions.

Duff Goldman and Kardea Brown task the final sibling teams with creating "Cat in the Hat" helper desserts; they must craft a large, non-cake dessert featuring a joyful animal character.

Ramsay tries to help the owners of New York Italian restaurant Mama Maria's.

Ramsay heads to Pennsylvania's Ms. Jean's Southern Cuisine.

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

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

In Des Moines, Iowa, unique smoked wings and an apple dumpling dessert; in West Des Moines, an Ecuadorian spot serving chicken with rice and pork with hominy; in Eugene, Ore., fresh caught Dungeness crab and crawfish pie.

In Baltimore, wicked wings and a killer steak wrap; in Eugene, Ore., a soul food joint smoking barbecue bird and their signature burger; in Des Moines, Iowa, fried chicken and decadent red velvet waffles.

Guy Fieri checks in with some funky Flavortown tastemakers, starting with a wicked-good waffle spot in Syracuse; an Allston joint is bringing gourmet mushroom asada and a Minneapolis pub is stuffing their patties with ghost pepper cheese.

In Cincinnati, jerk chicken and spicy snapper; in Boston, porcini cascioni and rosettes; in Duluth, Bangkok burrito and a killer lamb curry.

In Colorado Springs, Colo., a joint dishes up a chili burger; in Washington, D.C., a family-run sandwich shop serves up a corned beef hoagie; in Atlantic City, N.J., a neighborhood pub serves up a pork and brisket sandwich and savory tequila shrimp.

In Atlantic City, N.J., crab-stuffed flounder and a legit spin on cannelloni; in Phoenix, a pizza shop fires up pies topped with everything from baked ziti to chicken Marsala; in Bakersfield, Calif., tri-tip and grilled chicken.

Guy heads to Cincinnati to three righteous restaurants; a funky pub with creative hot dogs and sammies; a Belgian spot featuring waffles and beer cheese pretzels; a Southwestern spot serves up short rib street tacos and a chicken torta.

In Boston, chicken and waffles and off-the-hook tots; in Carmel, Calif., biscuits and gravy and brisket chili; in Superior, Wis., a house-cured meat pizza.

In Bakersfield, Calif., savory stuffed pork chops and lobster mac 'n cheese; chicken and tri-tip with a south-of-the-border spin; in Somers Point, N.J., crab melt and pork belly Reuben.

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.

This trip, Guy Fieri travels the country diving into some meaty masterpieces starting at a spot in Longmont, Colorado, that serves craft beer and primo pub grub like their piled-high poutine burger.

In Charlotte, N.C., an eatery tucked inside a beer store serves waffle creations; in Houston, a fusion joint mashes up barbecue with sushi; in Cancun, a beachy spot surprises guests with nurse shark pescadillas and a Mayan fresh-fish specialty.

Guy Fieri's grabbing seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.

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 taqueria that aims to redefine Mexican street food.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Guy Fieri's starting at a South Bound Brook, N.J., meat market and stacking up their spin on the sloppy joe; in Nashville, Tenn., a taco joint is piling nachos with local flavor; a down-home spot is serving the bomb barbecue pork mac.

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 digging into chicken and some crazy creations; in Palm Springs, Calif., a crepe spot is all about the savory, while a joint is cooking real deal Mexican pollo; an Egyptian food truck is serving wings and a falafel waffle.

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.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Guy Fieri's starting at a South Bound Brook, N.J., meat market and stacking up their spin on the sloppy joe; in Nashville, Tenn., a taco joint is piling nachos with local flavor; a down-home spot is serving the bomb barbecue pork mac.

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 digging into chicken and some crazy creations; in Palm Springs, Calif., a crepe spot is all about the savory, while a joint is cooking real deal Mexican pollo; an Egyptian food truck is serving wings and a falafel waffle.

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.

Guy Fieri's grabbing seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.

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 taqueria that aims to redefine Mexican street food.

Noah Cappe's taste buds are brought to life at the Día de los Muertos Festival in San Antonio, Texas, where fair food staples are twisted into new fusions; he visits the Florida State Fair and the Brevard Renaissance Fair for sweet and savory treats.

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted; Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding.

Jacuzzi Bath Remodel and interior designer Christina Haack shares how to transform your bathroom into a gorgeous, safe, stylish space in as little as one day.

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!

Molly Yeh is hosting book club on the farm; she makes walnut-crusted brie mac and cheese, succulent skillet pork chops with salsa verde, squash and apple salad with mustardy dressing and, for dessert, Dakota-style plum cakes.

Molly Yeh prepares a decadent Midwest meal in honor of her hometown, Chicago; she makes sausage, peppers and onion deep dish pizza, Chicago corn dog bites, sweet and salty caramel and cheddar popcorn mix and mint truffle bars.

Molly Yeh is putting her own spin on some of her favorite dishes to make a fun meal for Nick and her dad; the menu includes Molly's Chicago Dog Meatloaf with Mustard Glaze, a Salt-and-Vinegar Potato Galette and more.

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

Molly makes cheesy smashed meatball burgers, a colorful antipasto salad with prosciutto-wrapped breadsticks, a crispy parmesan fried onion and spumoni cake jars for dessert.

Molly is making some of her favorite Chinese-inspired recipes; Molly's dad is flying in with Aunt Lucy to visit her and baby Bernie, so Molly makes them her grandma's sweet and sour tepong pork with fried rice that's easy and addictive.

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

Ree Drummond creates a combination of Italian and Mexican with a chicken enchilasagna; prepares zucchini bread waffles with cream cheese syrup for the kids' breakfast; potato chip and chocolate chip cookies and a cheeseburger salad.

Ree Drummond celebrates Alex and Mauricio's first wedding anniversary by cooking recipes inspired by their honeymoon in the Maldives; her menu includes grilled vegetable hand rolls, white chocolate pistachio truffles, and tropical tequila cocktails.

Ree Drummond cooks up some quick and easy midweek dinners, starting with grilled steak naan tacos and fast salmon bites with warm brussel sprouts slaw; she makes shortcut cheesy sausage one pot gnocchi and speedy crispy everything chicken cutlets.

Savvy food experts share lively conversation and delicious recipes.

Katie Lee Biegel shares a recipe for a tuna noodle casserole; Geoffrey Zakarian pairs a strawberry saketini with coconut tempura shrimp; Jeff Mauro makes a Reuben sandwich.

Ramsay urges two brothers to work through their emotional conflicts to save their beloved Bel Aire Diner in Astoria, New York.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Guy Fieri tries culinary traditions different cultures; a Mexican joint serves authentic tortillas and tacos in Houston; a spot makes Puerto Rican specialties in Orlando, Fla.; a Jewish deli-on-wheels prepares pastrami and lox.

Guy Fieri digs into a righteous mashup of flavors; a potato-centric palace dishing out hearty Brazilian specialties; Joey Fatone rides shotgun to his very own hot-dog hangout; a dynamite deli serving up real-deal latkes and turkey pastrami.

In Fort Collins, Colo., gangster green chili and mile-high burgers; in Falmouth, Mass., perfect pickle chips and a savory scone sandwich; and just outside of Falmouth, local soft shell crab and hearty kale soup.

In Minneapolis, Minn., steak and braised beef sandwiches; in Atlanta, a fish specialty and pastrami hash; in Plymouth, Mass., cheesesteak pretzels and a twist on traditional shepherd's pie.

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

This trip, Guy Fieri uncovers some surprising culinary discoveries; in Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialties.

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 heads east to get a taste of the South; a smokehouse in New Hampshire is putting its own spin on meatloaf; a funky North Carolina joint is spicin' up its shrimp; a historic Florida spot is making a standout seafood stew.

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

A Southwest-Middle Eastern quick stop slinging the shawarma and salmon souvlaki in Santa Fe; a funky joint serving up outrageous Scandinavian specialties in Kansas City; in El Paso, a tortilla factory turning out top-notch tamales and tostadas.

A funky Italian joint in Wilmington, Del., serves arancini and veal scaloppini; a Middle Eastern street food spot in San Diego serves shawarma and falafel; a not-your-typical pizza place in Vancouver tops things off with lamb sausage and pig cheeks.

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.

Family-owned restaurant serving Mexican food in Phoenix; Greek restaurant in Seattle; Italian restaurant in San Francisco.

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

A Southwest-Middle Eastern quick stop slinging the shawarma and salmon souvlaki in Santa Fe; a funky joint serving up outrageous Scandinavian specialties in Kansas City; in El Paso, a tortilla factory turning out top-notch tamales and tostadas.

A funky Italian joint in Wilmington, Del., serves arancini and veal scaloppini; a Middle Eastern street food spot in San Diego serves shawarma and falafel; a not-your-typical pizza place in Vancouver tops things off with lamb sausage and pig cheeks.

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.

Family-owned restaurant serving Mexican food in Phoenix; Greek restaurant in Seattle; Italian restaurant in San Francisco.

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.

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 heads east to get a taste of the South; a smokehouse in New Hampshire is putting its own spin on meatloaf; a funky North Carolina joint is spicin' up its shrimp; a historic Florida spot is making a standout seafood stew.

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

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Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

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

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

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Ina Garten welcomes stage and screen actor Laura Linney to her home with a fruity blueberry ricotta breakfast cake; in honor of Laura's Southern heritage, Ina teaches her how to make shrimp boil with a twist.

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

Kardea Brown hosts a dinner in celebration of the restoration of Charleston's historic Mosquito Beach; she makes West African peanut stew, stuffed whole snapper, collard green rice, and sweet bread with pineapple jam for dessert.

Kardea makes a meal to celebrate citrus fruits at their peak; she cooks tequila tangerine chicken, crispy smashed potatoes with Key lime-herb oil, a citrus salad with tangerines and grapefruit and, for dessert, a limoncello trifle.

Kardea Brown invites her girlfriend, Yolanda, over for an elevated version of their favorite breakfast dishes for dinner; the menu includes fancy steak and eggs, a savory Dutch baby, bourbon hibiscus tea, and souffle pancakes with butter pecan sauce.

Molly makes a taco hotdish, chili-lime fruit salad and ham and cheese jalapeno poppers, and she makes a Mexican chocolate pinata cake for dessert.

Molly Yeh is making her big fluffy pancakes and sausage for breakfast, meaty prosciutto, cantaloupe, butter sandwiches and chocolate croissants for a picnic lunch.

Molly Yeh throws a baby shower on the farm; she makes savory lentil soup in bread bowls and crave-worthy chicken Caesar salad wraps with crispy cheese; for dessert, there are glossy pink glazed yeasted donuts.

Ree Drummond shares a collection of quick and easy dinners as she puts fresh spin on rustic turkey meatball pasta, fuss-free pork chops with wine and garlic, a five-ingredient steak sheet pan supper and super swift spicy stir fry with scallops.

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

Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta; she then adds a sweet touch with a grapefruit tart and mixes up a ranch water cocktail and blood orange ranch water.

Ree Drummond speeds things up by giving her favorite comfort food recipes the 16-minute treatment; she makes a deconstructed chicken pot pie, speedy shrimp and grits, a snappy stroganoff, and wraps up with quick classic tuna melts.

Celebrating seasonal citrus with brightened-up winter dishes; Geoffrey Zakarian prepares pan roasted salmon with blood orange sauce; Jeff Mauro shares his satisfying bucatini al limone; Alex Guarnaschelli makes a tangy grapefruit lime pie.

Geoffrey Zakarian goes traditional with chicken saltimbocca; Katie Lee Biegel brings the greens with her summer vegetable pasta; Sunny Anderson has some exciting festive summer spritzer globes.

Three restaurant crews featuring family and longtime employees compete.

Guy Fieri welcomes opponents who previously tied as they return for tiebreaker rematches; two home cooks fight for their right to make the best party plate, and two supermoms compete in a budget battle to make the most comforting comfort food.

Guy Fieri invites 16 chefs to compete in a series of head-to-head battles to qualify for the final eight positions in the Tournament of Champions VII bracket.

Twelve chefs remain as the TOC VII qualifier rounds continue.

Eight determined chefs remain at the halfway point of the qualifier rounds. Only those who conquer their intense one-on-one battles and the unpredictability of the randomizer will advance to Tournament of Champions VII.

Four chefs face off to win the final two spots in the TOC VII bracket.

Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

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

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and Ana Navarro from "The View" uplift the audience.

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.

Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

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

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and Ana Navarro from "The View" uplift the audience.

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.

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

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

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

Anne Burrell and Tiffany Derry welcome the recruits to the S.S. Worst Cooks; the cooks will have to serve it up below deck to make seafood appetizers, shrimp and grits and a delicious fish entrée worthy of the captain's table.

At the ranch, Guy Fieri wants to stretch it out; Chef Stephanie Izard pours a Poblano Mezquila Julep; Chef Maneet Chauhan makes Beef Keema Vindaloo.

Guy Fieri goes sweet and savory for Halloween; Hunter Fieri roasts kabocha hummus, Antonia Lofaso spikes blood orange punch with spiced rum, Marc Murphy serves sausage stuffed kabocha, and Michael Voltaggio stuffs squash with Dungeness crab.

Guy Fieri is putting his friends to a texture test; Traci Des Jardins has a tasty crunchy michelada; Gerry Garvin tempts Guy with a Southern fried tilapia po-boy; Aaron May breaks pistachio brittle; Christian Petroni makes crispy chicken cutlets.

Ree Drummond is hosting a Tex-Mex brunch in her new home and serving a make-ahead spread with spicy Breakfast Enchiladas, a Churro French Toast Bake with Chocolate Butter, and a marvelous Mango Salad that's so delicious!

At the end of the workday, Ree Drummond and her team are having a casual office-warming party at their new space in town.

Savvy food experts share lively conversation and delicious recipes.

Throwing out the recipe rulebook to make fun, innovative dishes; Sunny Anderson makes an easy lobster tail mac and cheese; Jeff Mauro does the unthinkable with a frozen-to-pan steak; Katie Lee Biegel breaks baking rules with a do-nothing cake.

The Kitchen is ready for the ultimate snack attack with a munchie menu; Jeff Mauro gets cheesy with Cheddar Jalapeno Popper Dip, Geoffrey Zakarian bakes up Grape and Olive Flatbread and Katie Lee Biegel brings back Brown Butter Crispy Rice Treats.

Duff Goldman and Kardea Brown task the final sibling teams with creating "Cat in the Hat" helper desserts; they must craft a large, non-cake dessert featuring a joyful animal character.

Two chefs want another shot at Bobby Flay; fine-dining chef Ryan Lory and Italian chef Jackie Rothong are back for redemption, and they've got chef Josh Capon and "The Kitchen's" Katie Lee in their corner as they seek sweet revenge.

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

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.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

Sonoma County chef Tracey Shepos Cenami and Jersey-strong John Vitale fight for the right to battle greatness; if they want to beat Bobby Flay, however, they'll have to impress the sophisticated palates of Alex Guarnaschelli and Michael Voltaggio.

Michael Symon and Amanda Frietag are ready to make sure Bobby Flay goes home empty-handed; chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar for a chance to squeeze out a win against Bobby.

French chefs Laurent Zirotti and Eric Damidot go head to head in the arena, and Food Network's Geoffrey Zakarian and Damaris Phillips choose the chef who has what it takes to compete against Bobby Flay.

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.

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.

Ego Nwodim tag-teams with Bobby Flay's pal, chef Michael Symon; chefs Brandon Baltzley and Bill Crites must think on the fly if they want to walk out with a win.

Scott Conant teams up with actress Sasha Pieterse to get the truth and a loss out of Bobby Flay; they get a little help from talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti.

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

For the final challenge, Goldman and Kardea Brown ask the sibling teams to create a delicious cake that gives a stunning animated illusion as the cake spins around. The winning team walks away with $25,000 and the title of Next Gen Baking Champions.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

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

Alex Guarnaschelli and Ree Drummond recruit two gentlemen, Jamarius Banks and Vince Giancarlo.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay.

Atlanta chef Chad Clevenger and Puerto Rican-born chef Anita Cartagena are prepped and ready to battle it out in the arena; Food Network's Alex Guarnaschelli and actor Ben Rappaport referee this heavyweight fight for the chance to take on Bobby Flay.

For the final challenge, Goldman and Kardea Brown ask the sibling teams to create a delicious cake that gives a stunning animated illusion as the cake spins around. The winning team walks away with $25,000 and the title of Next Gen Baking Champions.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

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

Alex Guarnaschelli and Ree Drummond recruit two gentlemen, Jamarius Banks and Vince Giancarlo.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay.

Atlanta chef Chad Clevenger and Puerto Rican-born chef Anita Cartagena are prepped and ready to battle it out in the arena; Food Network's Alex Guarnaschelli and actor Ben Rappaport referee this heavyweight fight for the chance to take on Bobby Flay.

The star ingredient gives everyone goosebumps, including "Chopped's" Scott Conant and comedic actress Cheri Oteri; Texas chef Nick Walker and Bosnian chef Senada Grbic hope to return the favor to Bobby Flay with a win in the second round.

Food Network's Damaris Phillips and Sunny Anderson show up to light a torch under Bobby Flay's stove; chefs Brian Lopes and Jesse Wykle go head-to-head for a chance to make waves in Bobby's kitchen.

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Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win, and it's up to judge Judy Joo to decide if it's his turn for victory.

The Titans think their ready to go up against Alex Guarnaschelli's protege, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

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.

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

Eric Adjepong invites chefs Stephanie Izard, Jonathon Sawyer and Karen Akunowicz to a high-paced culinary poker showdown to face some of the most diabolical wildcards to win bragging rights and cold, hard cash.

Eric Adjepong has a $30K mega-battle on his hands as chefs Jet Tila, Bryan Voltaggio and Michael Voltaggio bet big and cook even bigger; serving up delectable dishes with a hearty helping of brotherly smack talk on the side.Guests: Jet Tila, Bryan Voltaggio, Michael Voltaggio..

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

Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.

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

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.

Golden baskets are packed with the fanciest of ingredients, and the chefs are challenged to rise to the occasion and create upscale meals; caviar potato chips are a posh surprise in the first basket; high-class sushi must be included in the entrees.

Eric Adjepong brings three of the wildest chefs he knows to throw down in his late-night culinary game. Brian Shenanigans Malarkey, Maria Rebel Mazon, and Justin Wildcard Warner bring $5,000 of their own cash to take home a potential $15,000 pot.

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

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

Eric Adjepong brings three of the wildest chefs he knows to throw down in his late-night culinary game. Brian Shenanigans Malarkey, Maria Rebel Mazon, and Justin Wildcard Warner bring $5,000 of their own cash to take home a potential $15,000 pot.

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

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

Golden baskets are packed with the fanciest of ingredients, and the chefs are challenged to rise to the occasion and create upscale meals; caviar potato chips are a posh surprise in the first basket; high-class sushi must be included in the entrees.

Four competitors take the reins as a cactus product and casserole stand out in the appetizer basket; a spicy surprise brings the heat in the entrée round; a special flour for dessert could prove to be inspiring or intimidating.

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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.

Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep fried candy bars.

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen; Michael Voltaggio meets an ingredient he's never seen before; judge Cliff Crooks breaks records with a surprising score.

Latin American chef Adriana Urbina brings her Michelin background to take down Bobby Flay's Titans; after a surprise announcement, Adriana's strategy is to use ingredients the Titan has never used.

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

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

Guy Fieri's son Hunter has run out of time to restock the store, so he puts six returned items in each chef's cart; the chefs must use all six ingredients over the course of both rounds, starting with a hometown favorite dish.

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

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.

Guy Fieri welcomes four previous winners back to Flavortown Market for a nonstop super battle; he gives them each $100 to make a complete steakhouse feast in 60 minutes, but first, they have to participate in a dreaded Flavortown whammy auction.

Guy Fieri surprises three of his all-star friends by turning a savory showdown into a dessert battle; they'll have to transform diner classics into sweet treats before making a fried dessert using mystery ingredients from Crazy Can Roulette.

Four competition-winning chefs battle it out for the title of Flavortown Food Network Champ and a $15,000 prize; they compete in a pair of sudden-death matches and make a seafood dinner using the food pyramid.

Guy Fieri welcomes three up-and-coming food stars with big social media followings to take part in a viral-worthy culinary competition. The competitors must prepare their signature dish using only the ingredients they can fit in a tiny shopping bag.

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Guy Fieri welcomes three up-and-coming food stars with big social media followings to take part in a viral-worthy culinary competition. The competitors must prepare their signature dish using only the ingredients they can fit in a tiny shopping bag.

Guy divides six acclaimed chefs into teams of three to compete in a game day food battle, fought relay-style in 10-minute shifts; after each shift, Guy gives the chefs a chance to communicate non-verbally through big letters and physical charades.

See how a simple meal becomes a source of comfort and care. Watch the Mercy Chefs story unfold.