Jesse Palmer greets the bakers with an April Fools' Day surprise before they make chocolate eggs with a twist that keep the judges guessing; the bakers transform dinner party fare into culinary illusions.

The chefs find cheese in every basket and have to make it the star of every plate.

Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.

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

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

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Guy Fieri's chef friends re-create some restaurant favorites; Eric Greenspan stirs a ruby red and tarragon paloma; Antonia Lofaso makes Vietnamese spring rolls; Marc Murphy prepares chicken and merguez tagine; Crista Luedtke grills chili tri-tip.

Aarti Sequeira makes mangalore buns; Michael Voltaggio steams mussels escabeche; Justin Warner cooks tacos con lengua; Jonathan Waxman beer-braises a lamb shoulder.

Michael Symon heats things up with a grilled pork tenderloin marinated in brown sugar; he whips up a side of mango slaw paired with Liz's fresh pineapple mango mojito.

Michael Symon enjoys a golden summer with his California-inspired grilled feast; Michael gets started with Smoked Tri-Tip followed by a Grilled Avocado Salad with Cranch Dressing before Liz takes on dessert with a summery Strawberry Chiffon Cake.

Joints that have upped the Happy Hour ante with outrageous, tummy-tantalizing appetizers, from a Bloody Mary topped with spaghetti and meatballs to lamb chop fondue and chicken wing confit.

The most stacked, loaded, saucy and succulent sandwiches around, from whiskey-and-foie gras decadence to a macaroni and cheese bun.

The chefs face baskets filled with incredible ingredients, including a strange pig part in the appetizer basket, a fuzzy vegetable in the second basket, and an oddly named sweet treat in the dessert round.

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

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.

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.

In round one, the chefs figure out if anyone has a clue what to do with emu. The competitors find a savory cake in the entrée basket. A really weird soda and an ice cream machine battle make for an enthralling dessert round.

The chefs are tasked with creating cold dishes, and one contender is confident about getting on the throne but nearly burns down the House of Knives instead; the battle for the throne gives one chef a chance for revenge.

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

The chefs attempt deviled ham spread in the first basket and sweet booza ice cream in the second.

The chefs are tasked with creating cold dishes, and one contender is confident about getting on the throne but nearly burns down the House of Knives instead; the battle for the throne gives one chef a chance for revenge.

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

The chefs attempt deviled ham spread in the first basket and sweet booza ice cream in the second.

In round one, the chefs figure out if anyone has a clue what to do with emu. The competitors find a savory cake in the entrée basket. A really weird soda and an ice cream machine battle make for an enthralling dessert round.

Stephanie Boswell and Ludo Lefebvre challenge the bakers with a dish that demands perfection, the soufflé.

John Crestani reveals how his students make millions from A.I. and affiliate marketing.

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Selena Gomez's culinary adventure takes her to Beverly Hills, the home of Chef Wolfgang Puck's gorgeous CUT steakhouse; Wolfgang gives Selena two kitchen initiation tests before she gets the chance to create her own spicy seafood dish for his menu.

Selena Gomez checks out Lemon Grove, where Chef Marcel Vigneron greets her with three dishes that set a high bar; Selena creates a colorful dish with unusual ingredients, and it's up to Marcel to decide if it's his new special or a color bomb.

Joanna makes her favorite sweet and savory crepes.

Joanna changes up the American classic; burgers and fries.

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 cleans out her kitchen by turning leftovers into amazing dishes. She transforms her pantry and fridge odds and ends into Brown Sugar Buttermilk Waffles, a Cheesy Freezer Chicken Pot Pie, Loaded Egg Salad Sandwiches, and a Bean and Bacon Soup.

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!

Ree Drummond is cooking a collection of budget friendly dinners, starting with a fancy yet frugal chicken stroganoff with buttery parsley noodles that's perfect for dinner parties.

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

Ree cooks for a dinner party at her best friend's house, starting with Roasted Jalapeno Pimento Cheese; the main course is Baked Sausage and Peppers Bucatini, plus Hearty Citrus Salad; for dessert, Ree whips up decadent Espresso Cream Poke Cake.

The victorious Super 16 return to the arena, and Guy Fieri kicks off the second round of competition with four matchups; turning up the difficulty of the randomizer in this round.

Guy Fieri invites four chefs from his show "Guy's Chance of a Lifetime" to put their poultry skills to the test in two rounds of chicken dishes.

Buddy Valastro convinces Guy to declare it Dessert Day in Flavortown Market; four dessert chefs from across North America sculpt works of art and bake their buns off for a shot at the dough.

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 tests the limits of four chefs by allowing them to shop only in the middle aisles of the store; the chefs face the challenge of making meals with no fresh produce, no fresh meat and no fresh dairy.

Guy Fieri brings together four all-star chefs to test their burger-making prowess; they must make an over-the-top burger and fries combo.

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

The bases are loaded and so is the food as four chefs try to hit a culinary home-run; Guy Fieri spins the food wheels to determine what two stadium classics the chefs must mash up before they take on a VIP dish using only what fits in a helmet.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with bacon dishes; they prepare a signature bacon dish.

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.

The bases are loaded and so is the food as four chefs try to hit a culinary home-run; Guy Fieri spins the food wheels to determine what two stadium classics the chefs must mash up before they take on a VIP dish using only what fits in a helmet.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with bacon dishes; they prepare a signature bacon dish.

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.

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

The final four chefs are shocked when judges Alex Guarnaschelli and Gabe Bertaccini challenge them to create a three-course menu using only five ingredients per dish.

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Twelve new contenders are ready to show off their 'cue to captains Bobby Flay, Anne Burrell and Sunny Anderson; in an ode to the Golden State, they serve up tacos in hopes of impressing the captains and California-inspired smoky feasts.

The beloved BBQ games are back and better than ever; this year, captains Bobby Flay, Anne Burell and Sunny Anderson lead their teams in a classic relay for the coveted PIG-asus trophy before a "Gold Rush"-inspired treasure hunt.

Bobby Flay, Anne Burrell and Sunny Anderson deliver dishes that are well known to San Francisco.

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

"Chopped" judge Alex Guarnaschelli teams up with "Chopped Sweets" judge Elizabeth Chambers to give Bobby Flay some bittersweet memories; they recruit chefs Leanne Mascoli and Melanie Moss, who are sweet on walking away with a win.

Chef Anne Burrell brings rising star comedian Jaboukie Young White from The Daily Show to hit Bobby Flay with some breaking news; Italian expert chefs Nicole Karr and David Benstock are recruited.

Bobby Flay makes a dangerous wager with "The Kitchen's" Geoffrey Zakarian and Sunny Anderson that may cost him the game; chefs Sammy Monsour and Whitney Thomas are there to rub salt in the wound and try to walk away with a win.

Ted Allen and Jeannie Mai are keeping it real with Bobby; they're stacking the deck with some authentic Italian experts, chef Ryan DePersio and chef Giuseppe Fanelli who are hoping Bobby will be begging for Mamma Mia after they win.

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

"Food Network Star" winner Eddie Jackson brings in Casey Webb ("Man v. Food") to throw all the manpower they can at Bobby; fine dining expert Eric Bolyard and seafood aficionado Sarah Murray battle for a shot at Bobby vs. their signature dish.

Tough-guy-with-heart-of-gold Fernando Ruiz battles Mexican-born chef Paco Garcia for a chance at Bobby Flay, with chefs Donatella Arpaia and Scott Conant deciding which of them can make a dish as perfect as Scott's hair.

"The Today Show" host Dylan Dreyer teams up with "Chopped" judge Scott Conant to take down their friend Bobby Flay; Jamaican chef Patrick Simpson challenges Hawaiian chef Alvin Savella in an all-out battle of the islands.

Giada De Laurentiis and Jess Cagle reach for the stars when they match up dynamic Greek chef Pano Karatassos and Mimi Weissenborn to take down Bobby Flay.

Chef Alex Guarnaschelli and actor Lou Diamond Phillips bring in heavy hitters to take Bobby Flay down; recruited from Bobby's own ranks, chefs Adrienne Cheatham and Michele Ragussis are both ready for a win of their own.

Getting lyrical in the kitchen when Food Network's Damaris Phillips gets TV host Jaymee Sire to join her sing-along that doesn't end; French chef Remi Granger and Philadelphia native Elijah Milligan both hope to strike a victorious chord.

It's all Greek to Bobby Flay as chefs George Kantaris and Angelo Vangelopoulos take center stage for a shot at the crown; chef Michael Symon and actress Carly Hughes cheer them on as they find out if it will be a comedy or a tragedy.

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.

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

Chefs Ed McFarland and Dale Talde swap their tasting spoons for chef knives as they attempt to beat Bobby Flay at his own game.

Jet and Ali Tila bring their "Team Tila" energy into the kitchen; chefs Renata Ferraro and Ricky Dolinsky duel it out.

It's all hands on deck when Napa Valley's Daniel Gomez Sanchez competes against Atlanta's Matthew Ridgway; television host Daphne Oz and Food Network's Eddie Jackson hold nothing back when it comes to slaying Bobby Flay.

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

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Eddie Jackson and Poppy Harlow break the news to Bobby Flay that he is going to lose; Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.

Actor Joseph Sikora joins Michael Symon to bring the muscle into Bobby Flay's kitchen; they recruit superchefs Ian Rynecki and Ruth Wigman to put the squeeze on Bobby.

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.

Bobby Flay brings out activist Beth Stern and Katie Lee for an all-vegetarian battle; vegetarian chefs Cara Nance and Destiny Aponte are down for the challenge.

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

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Eddie Jackson and Poppy Harlow break the news to Bobby Flay that he is going to lose; Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.

Actor Joseph Sikora joins Michael Symon to bring the muscle into Bobby Flay's kitchen; they recruit superchefs Ian Rynecki and Ruth Wigman to put the squeeze on Bobby.

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.

Bobby Flay brings out activist Beth Stern and Katie Lee for an all-vegetarian battle; vegetarian chefs Cara Nance and Destiny Aponte are down for the challenge.

Jet and Ali Tila bring their "Team Tila" energy into the kitchen; chefs Renata Ferraro and Ricky Dolinsky duel it out.

It's all hands on deck when Napa Valley's Daniel Gomez Sanchez competes against Atlanta's Matthew Ridgway; television host Daphne Oz and Food Network's Eddie Jackson hold nothing back when it comes to slaying Bobby Flay.

Anne Burrell and Jeff Mauro have their teams compete in a game where recruits taste spicy ribs, find ingredient balls hidden in a hot tub, and play catch with Velcro suits; the recruits create spicy wontons and learn how to make spice-rubbed steaks.

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

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

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.

Shark CarpetXpert with StainStriker, 2-in-1 deep carpet and upholstery cleaner with a handheld spot & stain eliminator, combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning & tough stain elimination.

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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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Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

Jesse Palmer asks the 11 bakers to create an impressive, whimsical madeleine tower infused with an assigned tea flavor. Then, the competitors unleash their creativity by crafting rainbow cheesecakes for judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer greets the bakers with an April Fools' Day surprise before they make chocolate eggs with a twist that keep the judges guessing; the bakers transform dinner party fare into culinary illusions.

From bacon-wrapped meatloaf and a double-decker pizza burger to boozy French toast and smothered biscuit sandwiches, restaurants across the country offer up a warm, comforting hug of flavor.

Decadent dishes smothered in the richest sauces, from gravy-covered biscuits and skyscraping burgers to Caribbean curries and perfect pancakes.

The best local hideaways and tourist-friendly spots on the Hawaiian islands of Oahu and Kauai; delicacies include pineapple fried rice, Hawaiian-style dogs, lau lau pork and Spam musubi.

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

In 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.

A Bronx-bred pizza maker brings Neapolitan-style pies to northern California; in Queens, N.Y., a filmmaker turned chef makes spicy atomic fireballs; in New York's Lower East Side, seasonal sammies.

In Oakland, killer cheesesteak and off-the-chain chicken; in Modesto, Calif., pastrami on pretzel bread and root beer pulled pork; in Key Largo, Fla., a seafood staple servin' up a sandwich that's become a local legend.

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.

Sandwiches and serious spice; in Longmont, a spot with a pork burger and cauliflower; in Columbus, a Chicago-style joint with Italian beef and gyros; Aarti Sequeira and Jet Tila join Guy in LA, where a chef dishes out fiery Thai specialties.

A neighborhood favorite in Kansas City, Mo., serving pork hash with black beans; in Kansas City, authentic homemade pastas; in Albuquerque, N.M., smoked barbecue chicken and specialty hot dogs.

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

In Ocean Beach, Calif., a surfer spot with righteous burgers; a noodle joint with fried rice, pho, and a story to tell; in North Park, Calif., pizza.

A Lansing, Mich., food truck dishes out shrimp burgers and a unique potato popper; a Bosnian restaurant in Tucson, Ariz., fires up legit Eastern European specialties; a down-home Southern seafood spot cooks up clam chowder and fries up favorites.

In Little Rock, Ark., a gas station-turned-eatery pumps bison into a burrito and piles pork onto cornmeal waffles; in Santa Rosa, Calif., a Vietnamese joint makes pho and barbecue pork; in Sonoma, Calif., a barbecue spot loads up a monster burger.

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

Pasta institution in Syracuse, N.Y. creates a tomato sauce just for dipping spicy chicken; a local restaurant in Nags Head, N.C. has a funky technique.

In Cincinnati, barbecued chicken and vegan chili; in Boston, lemongrass chicken and sloppy Joes; in Jackson, Wyo., scratch-made ramen and pork ragout.

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

Guy visits a butchery for loaded burgers and scratch-made corn dogs; a multi-generational diner makes mile-high meatloaf and an apple pie French toast; a 1700s inn turned gastropub serves a tomato twist on burgers and a funky spin on disco fries.

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.

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

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

Guy dives into dishes with regional flavor; an East Coast-Texas deli mashup piling smoked meat sensations; a Creole spot serving gumbo and fried pork chops; a real-deal Mexican spot dishing out Michoacan specialties, like the blazing hot molcajete.

A Puerto Rican spot in San Antonio builds a unique take on nachos and cooks a monster chop; a gangster grill in New Orleans serves pork knuckles and sweet bird; a funky joint that makes pork tacos and puts collards in a mouthwatering melt.

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

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.

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

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

Guy dives into dishes with regional flavor; an East Coast-Texas deli mashup piling smoked meat sensations; a Creole spot serving gumbo and fried pork chops; a real-deal Mexican spot dishing out Michoacan specialties, like the blazing hot molcajete.

A Puerto Rican spot in San Antonio builds a unique take on nachos and cooks a monster chop; a gangster grill in New Orleans serves pork knuckles and sweet bird; a funky joint that makes pork tacos and puts collards in a mouthwatering melt.

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

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

Guy visits a butchery for loaded burgers and scratch-made corn dogs; a multi-generational diner makes mile-high meatloaf and an apple pie French toast; a 1700s inn turned gastropub serves a tomato twist on burgers and a funky spin on disco fries.

Guy Fieri has buddy Noah Cappe head to Joplin, Missouri, with celebrity chefs Aarti Sequeira and Joe Sasto; they investigate the local food scene, trying everything from tacos and sushi to BBQ and fine dining, until they find the best of the best.

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

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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Trisha throws a graduation party for her nephew, Bret, whose favorite dishes include fresh green bean casserole, cheesy country ham dip, paprika chicken and coconut cloud cake.

Trisha invites her band over for snacks before they play legendary music venue The Bluebird Cafe; her menu includes cornbread and chili bites, orange barbecue steak kabobs, charred lemon ricotta dip with dippers and a summer veggie flatbread.

Making nostalgic treats from the food court; Alex Guarnaschelli makes Saucy Lo Mein With Mushrooms and Broccoli, Jeff Mauro recreates Chili Cheese Fries, and Sunny Anderson shares her Easy Pizza Dough Pretzels.

Molly Yeh throws her dad a game day party with an Asian-inspired menu and serves steamed pigs in a blanket, veggie pan-fried noodles, a peanut chicken seven-layer dip with flakey sesame pancakes and sticky honey sachima for dessert.

Molly Yeh hosts a moms' night in with her friends; she cooks up grilled salmon with charred veggie lemon orzo, a salami nicoise salad, elderflower slushes and peach shortcakes.

Ree Drummond is cooking authentic ranch-style dinners, starting with a family favorite, crispy shrimp tacos, followed by a hearty seven-layer casserole.

Ree Drummond makes easy, impressive appetizers, starting with Tex-Mex Sausage Balls; Ree prepares Crostini Two Ways, Mini Lemon Raspberry Bundt Cakes with pink frosting, and juicy Ribeye Bites with Horseradish Mustard Aioli that packs a punch.

The Kitchen hosts are making all things stuffed; Jeff Mauro kicks off the fun with his authentic Chicago style stuffed deep dish pizza; Geoffrey Zakarian fries up crispy pork and shrimp rolls; Katie Lee Biegel makes her unstuffed mushroom dip.

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'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.

Baltimore serves up some amazing ravioli and killer clams; In Eugene, Ore., a sandwich food truck serves a meaty, cheesy, pork masterpiece; in Cable, Wis., barbecue with espresso and creme brulee French toast is on tap.

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 Portland, Ore., a chef who butchers, cures, preserves and smokes everything in-house; in San Carlos, Calif., a neighborhood spot featuring burgers, cheesesteaks and signature sandwiches.

Sampling pork belly tacos and carne adobada in a high-energy marketplace in Oakland; turtle soup in Islamorada, Florida; savory crepes and a saucy twist on traditional beignets in Stockton, California.

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.

Barbecue wings and ribs in Brooklyn, NY; crab quesadillas, tuna tacos and shrimp in North Carolina.

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

In Santa Fe, N.M., blue corn enchiladas with red chile sauce and chile en nogada; in Portland, Ore., won ton soup; in Albuquerque, N.M., beef cheek manicotti and squid ink black pasta with calamari.

In Philadelphia, fried PB&Js and tacos that start with the head of a pig; in Phoenix, pork sammie, and cooking everything in its wood-fired oven.

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

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

Meatloaf; sloppy Joes; catfish; meat tortellini; bresaola meats.

In Bakersfield, Calif., Latin-fusion favorites like Basque lamb tacos and popcorn pork; in Northfield, N.J., grandma's pizza and homemade pappardelle pasta; in Phoenix, dumplings and coconut Asian pork.

In Atlanta, cheddarwurst corn dogs and a knockout pastrami sandwich; in Minneapolis, bahn mi and bacon onion dip; in Woods Hole, Mass., mussels and lobster-stuffed cod.

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

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.

Guy Fieri visits restaurants with diverse cuisines; he tries Balinese chicken thighs at a Southeast Asian restaurant in Minneapolis and BBQ Reubens at a New Jersey; a couple prepares plant-based dishes in Montana.

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

In Los Angeles, a Mexican joint in Grand Central Market serves outrageous octopus tostadas and their spin on a burger; in Norfolk, a bistro turns out grown-up, gourmet grilled cheese; a righteous stop in Lansing does it up right.

A butchery with porchetta and a unique style of prosciutto in Portland, Ore.; In Louisville, Ky., a barbecue place serves wings and ribs; a cafe with steak sandwiches and chicken paninis in Hamilton, N.J.

Guy Fieri revisits innovative American eateries; a Phoenix burger spot offers creative fritters, a Buffalo, New York, diner serves unique pancakes and a Goshen, Indiana, restaurant prepares snapper soup.

In Los Angeles's Korea Town, duck in the fries and in the French dip; in Toronto, Canada, French toast, cornflake chicken club and a pie milkshake.

Guy Fieri visits restaurants with diverse cuisines; he tries Balinese chicken thighs at a Southeast Asian restaurant in Minneapolis and BBQ Reubens at a New Jersey; a couple prepares plant-based dishes in Montana.

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

In Los Angeles, a Mexican joint in Grand Central Market serves outrageous octopus tostadas and their spin on a burger; in Norfolk, a bistro turns out grown-up, gourmet grilled cheese; a righteous stop in Lansing does it up right.

A butchery with porchetta and a unique style of prosciutto in Portland, Ore.; In Louisville, Ky., a barbecue place serves wings and ribs; a cafe with steak sandwiches and chicken paninis in Hamilton, N.J.

Guy Fieri revisits innovative American eateries; a Phoenix burger spot offers creative fritters, a Buffalo, New York, diner serves unique pancakes and a Goshen, Indiana, restaurant prepares snapper soup.

In Los Angeles's Korea Town, duck in the fries and in the French dip; in Toronto, Canada, French toast, cornflake chicken club and a pie milkshake.

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

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.

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Ina and actor/director Stanley Tucci kick off their day together with easy oysters rockefeller and martinis; there's a Tucci kitchen takeover when Stanley teaches Ina how to make an incredible Tuscan seafood stew, cacciucco.

Astronaut Nicole Mann joins Ina Garten at the barn; Ina bakes an apple crostata; Nicole shares incredible stories from her time in orbit; Ina holds a masterclass in seared scallops with potato celery root puree.

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

Molly Yeh 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.

Ree Drummond is cooking a collection of budget friendly dinners, starting with a fancy yet frugal chicken stroganoff with buttery parsley noodles that's perfect for dinner parties.

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 gets grilling with herby grilled shrimp and scallop skewers along with savory grilled steak skewers; she prepares charred broccoli and cauliflower salad, grilled Yukon gold potatoes and coconut cream icebox pie with grilled pineapple.

Benedict breakfast hash; a super quick Christmas burger; a stress-free skillet pizza dip; a festive tortellini soup.

Molly Yeh throws a superhero-themed birthday bash for her niece; she saves the day with a Chocolate Beet Superhero Cake, Green Pesto Pasta with Burrata, a Pepperoni Pizza Cheeseball with crunchy Cheese Crackers, and Salami Chopped Salads.

Molly Yeh throws a fancy dinner with the best moms she knows; it's a meal to impress with her tender Beef Wellington served with a cheesy sausage and wild rice hotdish; for dessert, a lovely lavender panna cotta with salty pretzel shortbread.

Joanna takes on Southern cooking as she makes crispy fried chicken, garlic mashed potatoes, fresh coleslaw and creamy strawberry pie topped with whipped cream.

Joanna helps reimagine the idea of sandwiches as she deep fries her favorite Monte Cristo sandwich and makes crunchy bread and butter pickles, refreshing strawberry tea and a decadent blueberry buttermilk puff.

The Kitchen is serving dishes that are a little controversial! Jeff Mauro makes a Hot Dog Grilled Cheese Sandwich, and Katie Lee Biegel takes on a hot-topic food in two ways with Strawberry Cottage Cheese Ice Cream and a Turkey Club Cottage Cheese Wrap.

Guy Fieri invites culinary duos from Los Angeles and San Francisco to each prepare three-course feasts designed to prove which city's food is best; they use ingredients from both cities in hopes of winning $15,000 and Golden State bragging rights.

Guy brings in chef duos from Chicago and New York to prepare a feast that proves their city's food is world-class; they use ingredients that celebrate The Big Apple and Chicago's The Bean in hopes of scoring $15,000 and big city bragging rights.

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

The bases are loaded and so is the food as four chefs try to hit a culinary home-run; Guy Fieri spins the food wheels to determine what two stadium classics the chefs must mash up before they take on a VIP dish using only what fits in a helmet.

The victorious Super 16 return to the arena, and Guy Fieri kicks off the second round of competition with four matchups; turning up the difficulty of the randomizer in this round.

The second-round battles continue as Guy Fieri invites the last of the Super 16 to fight for the remaining four spots in the Great 8. Who will continue their quest to win the belt, the coveted title and the $150,000, and who will be sent packing?

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.

The chefs are challenged to create layered dishes in hopes of earning control of the game. One contender takes a sweet risk in order to stand out but runs into a slew of problems. The winning chef makes a strategic decision.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

It's a battle of Southern chefs as Houston's Roshni Gurnani faces off against New Orleans' Carl Schaubhut; coaching them to victory against Bobby Flay are "Worst Cooks in America" host Anne Burrell and "Chopped" judge Marcus Samuelsson.

The second-round battles continue as Guy Fieri invites the last of the Super 16 to fight for the remaining four spots in the Great 8. Who will continue their quest to win the belt, the coveted title and the $150,000, and who will be sent packing?

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.

The chefs are challenged to create layered dishes in hopes of earning control of the game. One contender takes a sweet risk in order to stand out but runs into a slew of problems. The winning chef makes a strategic decision.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

It's a battle of Southern chefs as Houston's Roshni Gurnani faces off against New Orleans' Carl Schaubhut; coaching them to victory against Bobby Flay are "Worst Cooks in America" host Anne Burrell and "Chopped" judge Marcus Samuelsson.

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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Molly Yeh throws a superhero-themed birthday bash for her niece; she saves the day with a Chocolate Beet Superhero Cake, Green Pesto Pasta with Burrata, a Pepperoni Pizza Cheeseball with crunchy Cheese Crackers, and Salami Chopped Salads.

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.

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

The Kitchen hosts are making all things stuffed; Jeff Mauro kicks off the fun with his authentic Chicago style stuffed deep dish pizza; Geoffrey Zakarian fries up crispy pork and shrimp rolls; Katie Lee Biegel makes her unstuffed mushroom dip.

Going back to the basics with foolproof recipes, including Jeff Mauro's Beef and Broccoli Stir Fry, Katie Lee Biegel's Sheet Pan Lamb Meatballs with Veggies, Geoffrey Zakarian's Simple Poached Cod and Sunny Anderson's Easy Lemon Sunshine Bars.

Sunny Anderson puts a lemon spin on easy and bright whipped ricotta with charred rosemary bread, Katie Lee Biegel tosses a fresh spring cobb salad, and Geoffrey Zakarian makes grilled lamb chops.

Proud Texan and Triple Threat Titan Tiffany Derry joins Bobby Flay, Sunny Anderson and fellow Titan Michael Voltaggio to challenge the remaining Brawlers to two Triple Threat-inspired tasks, where they'll see if the contenders have what it takes.

Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists; if the Brawlers impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.

Bobby Flay defends his BBQ Brawl championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tougher than ever as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

BBQ Brawlers Megan Day and David Sandusky are back to seek vengeance against Bobby Flay, who did not pick them for his team on Brawl; BBQ Brawl judges Brooke Williamson and Carson Kressley are there to help them get sweet revenge.

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

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.

"Chopped" judge Alex Guarnaschelli teams up with "Chopped Sweets" judge Elizabeth Chambers to give Bobby Flay some bittersweet memories; they recruit chefs Leanne Mascoli and Melanie Moss, who are sweet on walking away with a win.

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.

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.

Jesse Palmer greets the bakers with an April Fools' Day surprise before they make chocolate eggs with a twist that keep the judges guessing; the bakers transform dinner party fare into culinary illusions.

Jesse Palmer asks the nine remaining bakers to create an elevated version of their favorite childhood dessert; the competitors design cakes inspired by a clock that reflect spring's beauty for judges Duff Goldman, Kardea Brown and Nancy Fuller.

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 pairs of chefs are set up on teams to compete against other lovelorn duos in a culinary showdown, and sparks could fly in the heat of battle.

In round one, the chefs figure out if anyone has a clue what to do with emu. The competitors find a savory cake in the entrée basket. A really weird soda and an ice cream machine battle make for an enthralling dessert round.

Jesse Palmer asks the nine remaining bakers to create an elevated version of their favorite childhood dessert; the competitors design cakes inspired by a clock that reflect spring's beauty for judges Duff Goldman, Kardea Brown and Nancy Fuller.

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 pairs of chefs are set up on teams to compete against other lovelorn duos in a culinary showdown, and sparks could fly in the heat of battle.

In round one, the chefs figure out if anyone has a clue what to do with emu. The competitors find a savory cake in the entrée basket. A really weird soda and an ice cream machine battle make for an enthralling dessert round.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

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Rocco DiSpirito makes flatbread with stracchino; Traci Des Jardins fries up churros with a Mexican hot chocolate spice mix; Jet Tila makes his pork and pate banh mi.

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.

Michael Symon re-creates the Greek-American dishes of his childhood, including his mother's Greek-style American dish that adds Greek spices to a macaroni dinner; a classic crispy pita salad; crème brûlée rice pudding.

Michael Symon pays tribute to his southern culinary heritage, courtesy of his mother-in-law, Sherla.

All across America, folks cook up red, white and blue meals, from classics to contemporary updates, that pay tribute to tradition and tempt the taste buds.

A 15-pound bloody mary, a palatial pizza made of chicken Parmesan and more.

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

In round one, the chefs figure out if anyone has a clue what to do with emu. The competitors find a savory cake in the entrée basket. A really weird soda and an ice cream machine battle make for an enthralling dessert round.

The baskets are loaded up with ingredients that have the chefs shaking their heads in disbelief.

Three "Chopped" judges seek a sous chef in a five-part event; in the first preliminary battle, four hopeful candidates tackle an appetizer basket that includes some fish-shaped cakes and an intimidating piece of poultry in the entrée round.

Four chefs arrive to give everything they've got for a chance to become a sous chef for a "Chopped" judge; in the entree round, the competitors are challenged to break down whole chickens; one judge's favorite dessert ingredient.

Four more enterprising chefs try to ace the most difficult job interview imaginable and score the chance to work for a "Chopped" judge; in round one, offal is an awfully shocking surprise, and a cut of meat proves problematic in the entrée round.

In the fourth preliminary battle of the sous-chef tournament, the four competitors open the appetizer basket and find a special seafood item; in the entree round, the chefs gain confidence as they work with an Asian street food and a soft drink.

Four champions return to the kitchen on a mission to become a sous-chef for a "Chopped" judge; a specialty of Naples is the curveball ingredient of the entrée basket, and a stinky fruit and a spicy ice cream are a part of the dessert round challenge.

Pairs who are dating take over the stoves in a preliminary battle of a tournament featuring couples in different stages of their romantic journeys; can these relationships withstand the heat of intense culinary competition?

The intensity is sky-high as the chefs cook handheld dishes to survive a surprise twist of potential double elimination; one contender confidently makes a signature dish while another races against the clock and risks serving undercooked meat.

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 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.

The intensity is sky-high as the chefs cook handheld dishes to survive a surprise twist of potential double elimination; one contender confidently makes a signature dish while another races against the clock and risks serving undercooked meat.

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 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.

Pairs who are dating take over the stoves in a preliminary battle of a tournament featuring couples in different stages of their romantic journeys; can these relationships withstand the heat of intense culinary competition?

Stephanie Boswell and Ludo Lefebvre send the final four to a fromagerie where they shop for a dessert spotlighting cheese.

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Selena Gomez steps up her game in Stephanie Izard's kitchen, where she is challenged with a taste test; for her special, Selena makes a ricotta toast inspired by cheese and crackers in hopes of dazzling Stephanie with a cheesy, crunchy creation.

Selena Gomez and Dumpling Queen Shirley Chung make a fusion version of a dish from Selena's childhood; after folding dumplings, smoking chicken in tea leaves and a little dancing, Selena tries to deliver a dish good enough for the Ms Chi's menu.

Joanna prepares an Asian-inspired meal with the help of her family.

Joanna shares Grandpa Stevens' classic Lebanese dish, fatayer, served with a Lebanese salad, hummus and baklava for dessert; after finishing up, Joanna surprises her dad with the leftovers of his favorite meal.

Ree Drummond gets grilling with herby grilled shrimp and scallop skewers along with savory grilled steak skewers; she prepares charred broccoli and cauliflower salad, grilled Yukon gold potatoes and coconut cream icebox pie with grilled pineapple.

Broccoli chicken and cheese soup, outrageously cheesy creamy sage baked ravioli, meatless cauliflower parm, hazelnut hot chocolate made in the slow cooker.

Ree Drummond is sharing four protein-packed and super easy dishes; first, Ree makes fish taco salad with delicious, spiced cod, a chile lime yogurt dressing and amazing mango pico de gallo.

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

Guy Fieri gives food truck families the ultimate road test by challenging each member to shop in a grocery relay race; the remaining two teams make their food truck favorite with the dish style and condiment determined by two spinning truck wheels.

Guy Fieri invites four talented chefs to Flavortown and tells them they can only shop for ingredients under five dollars; Guy reveals an additional challenge in each round, and it's a GGG budget battle like never before.

Most married couples consider their kids their babies, but these couples also consider their restaurants their babies.

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

The chefs have to prove their skills in three rounds as they make comfort classics and dinners with seafood and fried ingredients; only one chef will come out on top and win a chance at a $20,000 shopping spree.

A never-before-seen game has the chefs shopping in the southern half of the store for their signature sandwiches, and weight is a factor as the chefs prepare seafood dishes with only 6 pounds of ingredients.