Alex Guarnaschelli and chef Michael Voltaggio love nothing more than seeing Bobby Flay lose; they're cheering on fine dining expert Jennifer Dewasha and seafood aficionado Devin Bozkaya, who are ready to battle.

Comedian JB Smoove teams up with Michael Symon; chefs Mia Castro and Brandon Carter try to take Bobby down.

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

Chefs Saif Rahman and Carolina Gomez must walk the walk and talk the shiitake to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.

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

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

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

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.

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

Chefs Saif Rahman and Carolina Gomez must walk the walk and talk the shiitake to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.

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

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

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

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.

Alex Guarnaschelli and chef Michael Voltaggio love nothing more than seeing Bobby Flay lose; they're cheering on fine dining expert Jennifer Dewasha and seafood aficionado Devin Bozkaya, who are ready to battle.

Comedian JB Smoove teams up with Michael Symon; chefs Mia Castro and Brandon Carter try to take Bobby down.

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

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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Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.

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For this challenge, Valerie Bertinelli and Duff Goldman are honoring the school library by asking the young bakers to create book desserts; they can make any dessert, as long as it's decorated to look like a book.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavored swirls.

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that are delicious but also erupt like a real volcano.

Tyler Florence unleashes the food trucks onto the boardwalk in Myrtle Beach, S.C., where one team blows past the competition and makes an enemy in the process; the real shock comes at elimination when a fan-favorite gets the worst possible news.

Tyler Florence brings the trucks to Wilmington, N.C., and two teams with a beef attempt to settle the score; all the trucks fight to win a breakfast challenge worth $15,000, and the eliminated team gets served an ice-cold plate of revenge.

In Los Angeles, a late-night spot serves breakfast with a twist, like drunken French toast; in Columbus, Ohio, a funky joint serves creative combos like brisket on corn cakes; in Phoenix, a barbecue stop smokes up prime rib and pork belly dumplings.

Guy Fieri dives into comfort cooking; trying barbecue fries and a new spin on chilaquiles in Phoenix; in Boulder, Colo., a pizza place loads up the pies and offers their meatball grinder; a Dallas spot cranks out all kinds of off-the-chain chicken.

In Seattle, Guy visits a joint smoking up ribs and dishing out brisket chili; in Wilmington, N.C., he visits a breakfast spot getting dirty with their biscuits; in Oakland, Calif., Guy visits a spot serving up fried chicken, oxtails and collards.

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

In Cambridge, Mass., a joint fries up Nashville hot chicken and gangster gumbo; a smoking spot in Sparks, Nev., firing up wagyu brisket and wing nachos; in Juneau, Alaska, a fusion house is putting out smoked-brisket pho and honey-bourbon ribs.

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.

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

In Louisville, Ky., a real-deal Irish pub serves cottage pie and a lamb-cabbage specialty; in Charlotte, N.C., a spot prepares flavorful Asian-barbecue fusion; a Charlotte burger joint with sweet potato, brie and house-made pimento cheese toppings.

Mick Fleetwood's joint serves the rocker's mom's favorite chicken; a Hawaiian-Thai food truck stuffs their wings and fries their ribs; in Palm Springs, a hot-dog spot goes meatless with their chili dog; a twist on chicken and waffles.

Guy grabs grub from all around the globe; in Wilmington, Del., there's a true British pub serving authentic English staples from fish and chips to Yorkshire Pudding; a poke counter is dishing out a Hawaiian classic with an updated twist in Kauai.

Guy Fieri's diving into scratch-made specialties; in Houston, there's a real-deal Italian pasta, plus a funky joint is putting out pizza topped with a surprising combo; a scenic spot in Hawaii is cooking up a comforting chicken pot pie.

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

Guy Fieri's digging into dishes with and without meat; in Mobile, AL, there's rabbit, while in Omaha, NE, a vegan joint brings a meatless spin to fried chicken; in Stamford, CT, Guy and sportscaster Dan Patrick chow down on Greek.

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

Waffles in Anchorage, Alaska, and steak tacos in Aspen, Colo.; in Albuquerque, N.M., a Latin place makes repas and pork paninis.

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

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

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.

A coastal Georgia joint puts its spin on Nashville hot chicken with a side of spicy shrimp; a Vietnamese noodle bar in Calgary dishes out scratch-made savory street food.

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

Guy Fieri checks out a Trinidadian shop in Marietta, Ga., that's plating lights-out oxtail; a Los Angeles Thai spot serves beefed-up boat noodles; an Italian joint near Cincinnati fires up primo pancetta bucatini.

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

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.

A coastal Georgia joint puts its spin on Nashville hot chicken with a side of spicy shrimp; a Vietnamese noodle bar in Calgary dishes out scratch-made savory street food.

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

Guy Fieri checks out a Trinidadian shop in Marietta, Ga., that's plating lights-out oxtail; a Los Angeles Thai spot serves beefed-up boat noodles; an Italian joint near Cincinnati fires up primo pancetta bucatini.

Waffles in Anchorage, Alaska, and steak tacos in Aspen, Colo.; in Albuquerque, N.M., a Latin place makes repas and pork paninis.

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

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 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.

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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.

Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.

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

Kardea Brown's firefighter brother swings by for a hot and spicy supper; Kardea gets fired up with Spicy Korean-Inspired Fried Chicken Wings, Kimchi Fried Rice and Spicy Cucumber Salad before cooling things down with Blackberry Milkshakes.

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 prepares for Valentine's Day dinner by cooking juicy roasted sumac chicken smothered in zhug sauce, matbucha on a bed of whipped feta, veggie fried rice with middle eastern spices, and chocolate cardamom cake donuts for dessert.

Molly Yeh hosts a lunch for the real farm spouses of wheat harvest; they'll enjoy sausage, squash, bean and chard soup, jumbo cheesy stuffed pitas and crispy spicy broccoli; everybody gets a sweet potato mini cake with cream cheese frosting.

Molly Yeh sets out to create the ultimate brunch menu for the new restaurant; she fixes a full plate of eggs Bernadette, house breakfast sausage, frosted cardamom roll and a rhubarb basil shrub cocktail.

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

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

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.

Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.

NASCAR driver Clint Bowyer joins Guy in Charlotte, N.C.; dynamite burgers and a unique spin on shrimp; steak with fig preserves and smokin' hot chicken; chana masala tacos and buffalo cauliflower sliders.

In Los Angeles, a food court gem grilling up homemade chorizo and a Yucatan turkey special; in Las Vegas, two funky joints firing up the grill and slinging dishes.

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

In Cathedral City, a barbecue joint piles up the meats; in Norfolk, a wing spot goes big with their buffalo and kills it with their Cajun; in Maui, a place dishes out lobster grilled cheese followed by a shaved ice specialty.

Guy Fieri tries an all-female lineup; a grandma cooks family recipes like homemade tamales and chile rellenos with a twist in Houston; a spot that makes meatball masterpieces in Orlando, Fla; a bakery making sweet and savory specialties.

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

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

In Laramie, Wyo, a restaurant-bar has nachos, and a spot is cooking up a vegetarian banh mi; a Mexican place in Alaska is serving duck tacos.

Guy Fieri's got Asian flavors, an American classic and some mashups in between; a Korean-Mexican joint in Anchorage, Alaska, rolls out kimchi burritos; a funky fusion spot in Albuquerque, N.M., heads off the charts with the bomb pork belly.

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

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

Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

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.

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

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

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

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

Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green grilled cheese.

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.

Guy Fieri finds all kinds of unexpected flavor, starting with next-level sandwiches in Cleveland with Chef Michael Symon; a New Jersey joint is amping up bar bites, and a chef in La Quinta, Calif., reinvents her mom's chilaquiles.

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

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

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

Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green grilled cheese.

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.

Guy Fieri finds all kinds of unexpected flavor, starting with next-level sandwiches in Cleveland with Chef Michael Symon; a New Jersey joint is amping up bar bites, and a chef in La Quinta, Calif., reinvents her mom's chilaquiles.

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.

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

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Paying too much for cell service? Kari Byron takes on the world of Big Wireless! Find out how you can save up to HALF on your monthly cell phone bill and get great service. Stop overpaying. Say goodbye to that big bill from Big Wireless!

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Dr. Ho explains how passive motion exercise is helping people worldwide with muscle pain, stiff & achy joints, and poor circulation.

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Chorizo and tot breakfast burritos; giant sausage pasta; shaved fennel salad; beet red-ish velvet cake with cream cheese frosting.

Molly Yeh makes her favorite Middle Eastern dishes with a Midwestern touch; she prepares squash falafel with chipotle ranch, meaty twice baked potatoes, her take on a nutty basbousa with cherry compote and date cream soda floats to sip on the side.

Molly Yeh makes a delicious dinner during naptime; she sneaks away to prepare Slow Cooker Asian Wedding Soup, one-Dish Salmon and Veggies, Tamagoyaki and a Red Bean Snacking Cake with Yogurt Glaze.

Molly Yeh celebrates her new book release by serving a few favorites.

Ree Drummond shares simple takes on comfort classics; she spices up Tex-Mex chicken fried steak, puts a speedy spin on pesto chicken lasagna skillet, gives cream of celery soup a retro vibe, and adds luxury to white chocolate hot chocolate.

Ree Drummond stocks the freezer with some all-time favorites, including her easy pineapple pork shoulder and a hearty slow simmered beef ragu; she prepares heat-and-go sweet and savory breakfast wraps and decadent shortcut brownie ice cream bites.

Ree Drummond makes triple chocolate mini muffins, shortcut chocolatey biscuit donuts, homemade peanut butter cups, and a mocha dalgona.

It's Ladd's birthday, so Ree Drummond makes his dream dinner; she creates a guajillo chili pot roast with a side of creamy rustic mashed potatoes and chili herb cowboy butter; instead of a cake for dessert, Ree bakes decadent chuckwagon brownies.

Joanna makes an Italian meal including Pink Baked Ziti, Roasted Garlic Parmesan Toast and Antipasto Salad with Sun-Dried Tomato Vinaigrette; for a twist on dessert, Joanna deconstructs a traditional Italian cannoli.

Joanna reminisces on her honeymoon with Chip in Maine, making mouthwatering lobster rolls, a wedge salad with blue cheese dressing, hush puppies with homemade tartar sauce and a delicious cherries jubilee for dessert.

Molly Yeh hosts a lawn game day filled with Hot Honey Buffalo Cauliflower, crispy Filet-ope-Fish sandwiches and a refreshing Watermelon Feta Tomato Salad.

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

All the ways to fry tasty dishes; Katie Lee Biegel makes homemade pizza bites; Alex Guarnaschelli shares the perfect fried shrimp with orange slices and basil; Sunny Anderson shows how to make fried cookie dough balls!

Guy Fieri invites all-star chefs Maneet Chauhan, Christian Petroni, Adam Sobel and Stephanie Izard for a pizza showdown; the pie makers must serve up a pizzeria combo plate using only the grocery items they can carry on a pizza paddle.

Guy Fieri invites four burger meisters who think outside of the bun to pound out four heavy-hitting burgers using six pounds of ingredients; they slide sliders to select the unusual ingredient they must add to both their cheeseburger and side.

Guy Fieri invites four favorite Diners, Drive-ins and Dives seafood chefs to make some waves in Flavortown Market; they create a regional fish dish using the catch in their fly-fishing net and dig for canned seafood to feature in a shellfish dish.

Guy Fieri invites four chefs from diners, drive-ins, and dives to prove their budgeting skills while making their restaurant's best selling dish; the remaining three competitors make their personal seafood favorites while working with a $25 budget.

Guy Fieri invites some of the newest chefs from.

Tyler Florence unleashes the food trucks onto the boardwalk in Myrtle Beach, S.C., where one team blows past the competition and makes an enemy in the process; the real shock comes at elimination when a fan-favorite gets the worst possible news.

Tyler Florence brings the trucks to Wilmington, N.C., and two teams with a beef attempt to settle the score; all the trucks fight to win a breakfast challenge worth $15,000, and the eliminated team gets served an ice-cold plate of revenge.

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

Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.

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

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

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

Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.

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

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

Tyler Florence brings the trucks to Wilmington, N.C., and two teams with a beef attempt to settle the score; all the trucks fight to win a breakfast challenge worth $15,000, and the eliminated team gets served an ice-cold plate of revenge.

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

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Join your host Mike Mezack for this opportunity to get a COMPLETE Date Run Set of Silver American Eagles! And for the first time EVER, PCGS has individually matched numbered the entire set - Exclusively from CSNmint.com.

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

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Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.

Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

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

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Molly Yeh preps for date night with a picnic of meat-stuffed pitas with yogurt tahini sauce, couscous salad with pistachios and dates and cold curried cauliflower; she and Nick enjoy the view and snack on fizzy rock potato chips.

Molly Yeh and Nick celebrate their completed home reno by dining in their new porch swing; Molly cooks up wild rice pancakes with cherry compote, everything bagel chicken and biscuits, kimchi potato salad and chocolate peanut butter sheet cake.

It's wheat harvest time, and it is time to make a tasty wheat truck lunch for two. Crispy fried chicken Banh Mi sandwiches, a side of salt and vinegar potato salad, a savory miso broccoli grain salad, and a tart pickled plum crumble.

Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, ginger scallion chicken steamed buns and a matcha crepe cake.

Cooking up meat and potatoes, including brown sugar vinegar ribs, crispy potato cakes with miso lime vinaigrette and a Chicago style hot dog; Maneet Chauhan stops by to make a masala ribeye and cumin potatoes.

Celebrating seaside favorites! Sunny Anderson makes her fish tacos with mango slaw; Geoffrey Zakarian cools things down with his lemon drop slushie; Alex Guarnaschelli whips up fried clams with spicy mayo dipping sauce.

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

The all-star teams create a crime scene by carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon.

Damaris Phillips invites the carvers into a mad scientist's lab, where they create two horrifying hybrid beasts that battle in a duel.

To move on to the all-star finale, the teams create supernatural-themed stories while contending with another jarring jump scare.

The final teams turn classic children's stories into scary tales for the all-stars championship title, the hallowed prize belts and 50,000 dollars.

Ana Gasteyer and chef Josh Capon try to take Bobby down; chefs Sarah Cloyd and Danny Brown are looking to humor themselves with a win.

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.

Legendary actor John O'Hurley pairs up with Food Network's Damaris Phillips in trying to catalog all of Bobby Flay's fails; talented chefs Charlie Fuerte and Jonathan Brooks look to turn the tables on Bobby and leave victorious.

Chef Alex Guarnaschelli gets an assist from actress Malin Akerman, who proves to be more of a distraction than Bobby Flay can handle; chefs Andrew Bent and Alejandro Barrientos try to steal a win; Malin runs interference in Bobby's kitchen.

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

Bobby Flay's got his back against the wall when two chefs try to make his world spin; West African chef Godwin Ihentuge and Indian chef Kingshuk Dey battle to bring Bobby down, with a little heckling help from Sunny Anderson and Alex Guarnaschelli.

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

Comedic actor Tony Hale seeks Amanda Freitag's help; they bring in chefs Cristian Rebolledo and Matt Migliore to create a globally inspired dish.

The recruits must guide chefs Anne Burrell and Gabe Bertaccini to replicate a mystery dish using only their tasting and describing skills; in the main dish challenge, the recruits attempt to master the art of butchering and cooking fish.

Amy Sedaris teams up with Michael Symon to take Bobby Flay down; Kristin Beringson and Amanda Salas are ready to dish out a loss.

Chef Tiffani Faison and Jeff Mauro (.

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 recruits must guide chefs Anne Burrell and Gabe Bertaccini to replicate a mystery dish using only their tasting and describing skills; in the main dish challenge, the recruits attempt to master the art of butchering and cooking fish.

Amy Sedaris teams up with Michael Symon to take Bobby Flay down; Kristin Beringson and Amanda Salas are ready to dish out a loss.

Chef Tiffani Faison and Jeff Mauro (.

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.

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

Comedic actor Tony Hale seeks Amanda Freitag's help; they bring in chefs Cristian Rebolledo and Matt Migliore to create a globally inspired dish.

John Henson challenges the bakers with high-velocity tornado desserts; the bakers get gooey as they present judges Carla Hall, Zac Young and Stephanie Boswell with melted witch desserts.

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Traci Des Jardins serves tuna tostadas; Michael Voltaggio preps pan con tomate; Antonia Lofaso gets red-hot and bothered; Marc Murphy makes mini eggplant parmesan.

Guy Fieri looks for some sweet and sour as Chef Rocco DiSpirito makes a delicious Maine lobster peperonata, Chef Aaron May hits the right note with key lime pisco sours and Hunter Fieri stuns with some sweet 'n' sour chicken wings.

Guy Fieri wants comfort food with a modern twist; Eric Greenspan makes mini Cuban reubens; Maneet Chauhan bakes salted caramel monkey bread; Christian Petroni creates chicken-fried eggplant; Justin Warner cooks clams casino mazeman.

Guy Fieri's getting some heat in the kitchen; Chef Jose Garces tempts with his Tamales with Mole, Chef Nate Appleman woos with his Wood Fiery Pizza, Chef Jet Tila plates up some Pad Thai Kon Kaen and Chef Aaron May perfects Peri Peri Potatoes.

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

Chef Silvia Barban has one thing on her mind, and that's sweet revenge; Brooke Williamson has beaten Silvia in the past, and it's still on her mind! If she can handle the hurdles of Bobby Flay's Triple Threat kitchen, she just may taste it.

Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.

A trendy pastry in the first round inspires debate among the chefs, while the steaks in the second round aren't the gifts they seem to be; in the final round, the chefs must figure out how to make a hybrid comfort food go with a savory frozen item.

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

It's the biggest.

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.

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

Two sous chefs settle grudges with their bosses; Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award; De'Unaka Haley must prove that Niema DiGrazia needs to modernize or lose her customers.

Laila Ali hosts as four former colleagues battle it out; Gabe Bertaccini settles a 15-year grudge against Tyler Romine, who left his restaurant with only three days' notice; Taylor Frankel battles Maria Busato for opening a rival catering company.

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.

Two sous chefs settle grudges with their bosses; Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award; De'Unaka Haley must prove that Niema DiGrazia needs to modernize or lose her customers.

Laila Ali hosts as four former colleagues battle it out; Gabe Bertaccini settles a 15-year grudge against Tyler Romine, who left his restaurant with only three days' notice; Taylor Frankel battles Maria Busato for opening a rival catering company.

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.

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

The appetizer round proves tough for one competitor who runs into trouble with the mussels in the basket.

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Joanna and her mom share stories of their heritage through Korean dishes.

A classic meat and potatoes meal.

Joanna makes an Italian meal including Pink Baked Ziti, Roasted Garlic Parmesan Toast and Antipasto Salad with Sun-Dried Tomato Vinaigrette; for a twist on dessert, Joanna deconstructs a traditional Italian cannoli.

Joanna reminisces on her honeymoon with Chip in Maine, making mouthwatering lobster rolls, a wedge salad with blue cheese dressing, hush puppies with homemade tartar sauce and a delicious cherries jubilee for dessert.

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

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

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

Ree Drummond is adding her fresh garden ingredients to recipes, starting with moist chocolate zucchini muffins; Ree also makes easy best ever pesto, a tomato sandwich, a green goddess chopped salad and spicy herb garden butter.

Ree Drummond uses unexpected ingredients in delicious ways, like adding ale to her loaded beer cheese soup; pork stars in a pork belly crouton salad; maple syrup upgrades maple brown butter ravioli, and potato chips elevate cowboy chocolate bark.

Ree Drummond is cooking on the countertop; she puts together a speedy all-in-one sausage and potato soup in the pressure cooker; then, the air fryer is perfect for a fast BBQ chicken bagel pizza; the microwave serves up a quick brownie bowl.

Guy Fieri invites four superstar chefs to duke it out in a budget battle.

Guy Fieri invites all-star chefs Maneet Chauhan, Christian Petroni, Adam Sobel and Stephanie Izard for a pizza showdown; the pie makers must serve up a pizzeria combo plate using only the grocery items they can carry on a pizza paddle.

Four seafood masters play Go Fish to determine what they'll cook for dinner, and they make a shellfish feast using sample items from the store.

Guy Fieri brings back four chefs who came close to victory in their first time in Flavortown Market to prove that the second time's a charm; the chefs make a redemption dinner using the ingredients that previously took them down.

In a prank-filled competition, Guy Fieri declares a chef swap, and the judges find themselves cooking with ingredients they chose for the competitors.

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

Chef Antonia Lofaso gives four of Guy Fieri's superfans the chance to cook their favorite chef's recipes on his home turf, but Guy and Antonia don't go easy on the fans, serving up twisted games like a burger recipe with blanked-out instructions.

Guy Fieri welcomes three chefs who won in the past to take on each other in a non-stop noodle event; the winner gets a shot at turning their prize money into $20,000 if they can beat a GGG judge in a noodle cook-off.

Guy Fieri invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.

Four spice-obsessed chefs are bringing the heat in an outrageously spicy competition. The chefs make a hometown spicy dish that has the overheated judges begging for mercy. Then, Guy Fieri challenges the competitors to create an upscale spicy dinner.

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 invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.

Four spice-obsessed chefs are bringing the heat in an outrageously spicy competition. The chefs make a hometown spicy dish that has the overheated judges begging for mercy. Then, Guy Fieri challenges the competitors to create an upscale spicy dinner.

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 chefs who won in the past to take on each other in a non-stop noodle event; the winner gets a shot at turning their prize money into $20,000 if they can beat a GGG judge in a noodle cook-off.

Three returning DDD chefs who have never tasted victory in Flavortown Market are ready for redemption, and Guy Fieri welcomes them back by giving them the ingredients that caused them to lose the first time around.

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In the appetizer round, the competitors ramp up the creativity with a peanut butter product to try to give the judges plates they won't forget; in the entrée round, all three chefs run for the grill pans after seeing the protein in the basket.

A simple soup is part of a complex puzzle in the entrée round and a corn cake meets a classic candy in the dessert basket.

Four determined chefs open the appetizer basket to find a deep-fried treat and a special seafood surprise they'll have to make work together; the competitors stick their necks out trying to make creative dishes out of ostrich neck and curry ketchup.

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 recruits must guide chefs Anne Burrell and Gabe Bertaccini to replicate a mystery dish using only their tasting and describing skills; in the main dish challenge, the recruits attempt to master the art of butchering and cooking fish.

In a star-studded event, three of Bobby Flay's friends unite to try and take him down; Sunny Anderson, Alex Guarnaschelli and Buddy Valastro do their best to take the cake.

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.

Formidable duo Michael Symon and Giada De Laurentiis reunite to continue their winning streak against Bobby Flay, bringing in Italian master chefs Jessica Gamble and Fabrizio Schenardi to challenge Bobby with a dish he's never won before.Guests: Michael Symon, Giada De Laurentiis, Jessica Gamble, Fabrizio Schenardi..

SNL's Heidi Gardner pairs up with Food Network's Katie Lee to give Bobby Flay a double dose of trouble. Duo Iesha Williams and Nirva Israel-Llorca go toe-to-toe with Mark and DeAnna Germano for a chance to double down on a win.

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

Food Network darlings Valerie Bertinelli and Amanda Freitag join forces to turn the tables on Bobby Flay; they bring in New York City chefs Edward Brumfield and Ricardo Barreras, who are in it to win it.

Acclaimed chef Michael Voltaggio and TV host Jaymee Sire pair up to topple Bobby Flay; they bring in Yehuda Sichel and Remy Pettus, two young and hungry chefs hot on the path to take down the culinary king.

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

Damaris Phillips enlists performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little.

America's favorite weatherman, Al Roker, joins Katie Lee to bring a torrential downpour on Bobby Flay's day; chefs Maria Grubb and Justin Walker will be cooking up a storm to try to rain on Bobby's parade.

Octavia Spencer and Edgar Dook Chase meet three family teams who are ready to take on southern-fried food; the two remaining teams bring their family's twist to one of guest judge Tim Gunn's favorite dishes.

Chefs Cliff Crooks and Jet Tila join forces to hassle Bobby Flay into a loss; chefs Kimberly Gamble and Tom Berry get in on the fun and try to topple the king.

Bobby Flay tries not to get dunked on by basketball legend Amar'e Stoudemire and Katie Lee Biegel. Chefs Michael O'Halloran and Alex Stickland go for the upset win.

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.

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.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

Culinary legend Wolfgang Puck makes his first-ever appearance at the Beat Bobby Flay arena alongside.

Chefs Noah Zamler and Aerin Zavory are here to make sure Bobby Flay doesn't walk away with the competition; they've got Geoffrey Zakarian and Brooke Williamson on their team to pummel Bobby with pranks.

Bobby Flay tries to make chefs Raymond Yaptinchay and Cara Stadler go nuts in the kitchen. Michael Voltaggio and actress Morena Baccarin are there to cheer them on to victory.

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

Brothers Bryan and Michael Voltaggio tag team in an attempt to throw Bobby Flay off his game. Chefs DeeDee Niyomkul and Juan Carlos Bazan cook up a storm and try to leave Bobby in their dust.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

Culinary legend Wolfgang Puck makes his first-ever appearance at the Beat Bobby Flay arena alongside.

Chefs Noah Zamler and Aerin Zavory are here to make sure Bobby Flay doesn't walk away with the competition; they've got Geoffrey Zakarian and Brooke Williamson on their team to pummel Bobby with pranks.

Bobby Flay tries to make chefs Raymond Yaptinchay and Cara Stadler go nuts in the kitchen. Michael Voltaggio and actress Morena Baccarin are there to cheer them on to victory.

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

Brothers Bryan and Michael Voltaggio tag team in an attempt to throw Bobby Flay off his game. Chefs DeeDee Niyomkul and Juan Carlos Bazan cook up a storm and try to leave Bobby in their dust.

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.

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.

Jonathan Bennett welcomes four teams to the first of two qualifying rounds; each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history.

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

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

Eric Adjepong welcomes three legendary chefs to his late-night culinary poker game; the stakes are doubled to $10,000 as Alex Guarnaschelli, Rocco DiSpirito and Andrew Zimmern lay their own cash on the line for a chance to walk away with big money.

Mei Lin, Tiffany Derry and Brian Malarkey to put $15,000 of their own money on the line.

Tyler Florence brings the trucks to Wilmington, N.C., and two teams with a beef attempt to settle the score; all the trucks fight to win a breakfast challenge worth $15,000, and the eliminated team gets served an ice-cold plate of revenge.

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

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

A funky joint in Little Rock, Ark., pairs their craft brews with all kinds of on-the-bun creations; two brothers put out real deal Italian food; a sandwich shop in Santa Rosa, Calif., dishes out all kinds of righteous recipes.

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

A deep-dish pie and twisted-up breadsticks at a Chicago-style spot in Tucson, Ariz.; duck wings and bite-size beef Wellington at a pub in Wilmington, N.C.; in Miami, NFL coach Jon Gruden rides shotgun with Guy to a place with out-of-the-box Cuban.

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

In Vancouver, a pie shop bakes up both sweet and savory sensations; in Chico, Calif., a morning hot spot pumps up French toast; a made-from-scratch spot in Richland, Wash., makes gangster gravlax and a burger topped with a twist.

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

In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.

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

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

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

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

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

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.

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 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's having a sandwich extravaganza at a lunch spot in Indianapolis that is serving up serious flavors with the-bomb brisket au jus and rockin' roast pork.

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

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

Guy's hitting up a taco joint going above and beyond with their Ahogada Torta and a quesadilla-taco-au jus mashup; a Thai spot is piling up the pork and dynamite dumplings; a funky food truck is loading up monster sandwiches.

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 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's having a sandwich extravaganza at a lunch spot in Indianapolis that is serving up serious flavors with the-bomb brisket au jus and rockin' roast pork.

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

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

Guy's hitting up a taco joint going above and beyond with their Ahogada Torta and a quesadilla-taco-au jus mashup; a Thai spot is piling up the pork and dynamite dumplings; a funky food truck is loading up monster sandwiches.

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

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.

Guy Fieri checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, NJ, and fully loaded lamb chops in Columbus, OH.

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.

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Kardea Brown hosts an end-of-summer barbecue and serves steak burgers with hot pepper bacon jam and beer cheese, grilled corn with garlic butter, spicy sausage baked beans and homemade pineapple whip with toasted coconut and macadamia nuts.

Kardea Brown fires up the grill for an old-fashioned backyard barbecue and invites her family over to enjoy some of her charbroiled dishes; On the grill are Pimento Cheese-Stuffed Burgers and Grilled Sea Island Wings.

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

For her late-night date night with Nick, Molly Yeh pulls out all the stops with her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo; she makes orange blossom blondie ice cream coated in a white chocolate raspberry shell.

Molly Yeh fires up the outdoor grill to make her favorite tailgating recipes including spicy cheddar juicy lucies with homemade chili potato chips and sesame avocado salsa on the side, and grilled corn on the cob slathered with a tangy kimchi mayo.

Molly Yeh is putting together some delicious campfire favorites and reliving her childhood by camping out in her backyard; dinner and dessert by the fire starts with bonfire eggs with green peppers and cheese cooked right in the coals.

Molly Yeh hosts a double-date pizza party on the farm and takes the Italian grilling outside; she makes cheesy fried risotto balls, grilled zucchini pizza with basil mint pesto and a crisp Romaine salad drizzled in bacon fat vinaigrette.

The Kitchen is giving classic BBQ dishes a remix! Jeff Mauro makes Hot Elote Street Corn Dip, Katie Lee Biegel gets spicy with Peach Jalapeno Ribs, and Sunny Anderson adds a tropical twist to her Big Island Baked Beans.

Celebrating summer with Lamb Gyro Burgers, Honey Garlic Soy Grilled Chicken, and Smashed Cucumbers and Fennel Chili Crisp Walnut Salad; Katie Lee Biegel and Dairy Queen host a delicious summer celebration.

Two sous chefs settle grudges with their bosses; Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award; De'Unaka Haley must prove that Niema DiGrazia needs to modernize or lose her customers.

Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.

Laila Ali hosts as four former colleagues battle it out; Gabe Bertaccini settles a 15-year grudge against Tyler Romine, who left his restaurant with only three days' notice; Taylor Frankel battles Maria Busato for opening a rival catering company.

A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.

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

In Logan, Utah, a joint serving Louisiana specialties like blackened chicken pasta and a marrow butter burger; in Portland, Oregon, a place putting a vegan spin on Israeli flavors; in Denver, a pizza eatery all about Detroit-style pies.

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

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

Guy Fieri tracks down off-the-chain chicken, starting in Salt Lake City with a unique curry chicken mashup; in Albuquerque, N.M., the chicken is down-home fried alongside sweet waffles; in Grand Junction, Colo., it's nested in tacos with guacamole.

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

Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

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.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

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

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

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

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

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.

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

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

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

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

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.

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.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

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