Frankie's slicing, mashing and smashing his way through the spud species, a staple for any Struggle kitchen.

No matter who you're rooting for, savor these ballpark favorites while beating those major league prices.

Summer is coming to a close but there's still a bounty of fresh, seasonal produce to enjoy. Celebrate with Frankie as he makes some of his favorite cookout classics that'll take you from a weekend picnic to a backyard BBQ, with or without a grill.

It's no secret that pasta is Frankie's favorite; he's serving it up all night without even opening his fridge.

Amp up your salad game with a little mixing and matching, from light and leafy greens to crisp and hearty toppings, and dressings for all occasions. Frankie shows us how versatile and fulfilling a homemade salad can truly be.

Frankie is all about BYOL - bring your own lunch. It's not only good for your wallet, it's good for your health. Skip the vending machine and the cafeteria in favor of creative, cost effective and easy-to-transport midday meals.

Never underestimate the power of squash: they're affordable, abundant and they come in all shapes, sizes, colors, and textures. Frankie spotlights squash from summer through winter highlighting their amazing superhero traits.

Apples aren't just good for keeping the doctor away. Frankie demonstrates how to make the most of this beloved, everyday fruit, from sweet treats to savory meals. There's a whole world of apples to dive into, especially while they're in season.

Frankie harnesses the power of time to transform simple ingredients into flavorful goods that'll stick around for a long time. Learn the basics of preserving, pickling & curing to make dinner anything but a struggle. It just takes a little patience.

Brackets are complete and all that's missing is food to fuel your team's run. Huddle around the kitchen as Frankie preps the ultimate watch party spread. These savory, spicy and sweet dishes are championship-worthy even if your bracket goes bust.

Frankie's slicing, mashing and smashing his way through the spud species, a staple for any Struggle kitchen.

No matter who you're rooting for, savor these ballpark favorites while beating those major league prices.

Summer is coming to a close but there's still a bounty of fresh, seasonal produce to enjoy. Celebrate with Frankie as he makes some of his favorite cookout classics that'll take you from a weekend picnic to a backyard BBQ, with or without a grill.

It's no secret that pasta is Frankie's favorite; he's serving it up all night without even opening his fridge.

Amp up your salad game with a little mixing and matching, from light and leafy greens to crisp and hearty toppings, and dressings for all occasions. Frankie shows us how versatile and fulfilling a homemade salad can truly be.

Frankie is all about BYOL - bring your own lunch. It's not only good for your wallet, it's good for your health. Skip the vending machine and the cafeteria in favor of creative, cost effective and easy-to-transport midday meals.

Never underestimate the power of squash: they're affordable, abundant and they come in all shapes, sizes, colors, and textures. Frankie spotlights squash from summer through winter highlighting their amazing superhero traits.

Apples aren't just good for keeping the doctor away. Frankie demonstrates how to make the most of this beloved, everyday fruit, from sweet treats to savory meals. There's a whole world of apples to dive into, especially while they're in season.

Frankie harnesses the power of time to transform simple ingredients into flavorful goods that'll stick around for a long time. Learn the basics of preserving, pickling & curing to make dinner anything but a struggle. It just takes a little patience.

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.

Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.

Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Chef Andrew Zimmern prepares Carne Adovada.

Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.

Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.

Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Chef Andrew Zimmern prepares Carne Adovada.

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.

Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.

Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Chef Andrew Zimmern prepares Carne Adovada.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.

Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.

Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.

Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.

Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.

Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.

Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.

Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.

It's burger day! Chef Dale tackles three classics with a full flavor spin. Game changing Pho Burgers with bone marrow, toasted milk bread Ahi Tuna patty melts, and Chori Pan Burgers with a fried egg and shrimp chips.

Don't sleep on grilled chicken, especially if it's Chef Dale night to cook! He's serving up Japanese style yakitori three ways, from spicy to sweet to zesty, with crispy rice, and of course he adds his own flair to these delicious skewered snacks.

Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.

Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.

Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.

Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.

It's burger day! Chef Dale tackles three classics with a full flavor spin. Game changing Pho Burgers with bone marrow, toasted milk bread Ahi Tuna patty melts, and Chori Pan Burgers with a fried egg and shrimp chips.

Don't sleep on grilled chicken, especially if it's Chef Dale night to cook! He's serving up Japanese style yakitori three ways, from spicy to sweet to zesty, with crispy rice, and of course he adds his own flair to these delicious skewered snacks.

Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.

Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.

Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.

Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.

Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.

Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.

Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.

Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.

Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.

Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.

Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.

Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.

Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.

Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.

Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.

Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.

Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.

Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.

Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.

Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.

Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.

Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.

Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.

Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.

Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.

Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.

Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.

Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.

Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.

Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.

Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.

Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.

Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.

Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.

Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.

Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.

Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.

Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.

Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.

Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.

Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.

Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.

Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.

Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.

Jamie cooks up a hearty chicken and veg pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a buck a plate.

Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.

Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.

Jamie cooks up a hearty chicken and veg pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a buck a plate.

Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.

Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.

Jamie cooks up a hearty chicken and veg pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a buck a plate.

Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.

Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.

Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.

Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.

Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.

Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.

Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.

Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.

Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.

Chef Dale Talde prepares a finger food feast with char grilled chili crab, spiced adobo potatoes, grilled pork belly, & sofrito stuffed branzino all served on a bed of rice over banana leaves. Call your friends - this is a feast that will feed many!

The options are plentiful when Chef Dale smothers grilled Loco Moco with a mushroom gravy, salty and sweet Huli Huli Chicken with charred pineapple, and healthy scoops of Tuna Water Chestnut poke or mac salad.

Anything is possible with a wok and a good ol' charcoal grill, at least if you're Chef Dale, who throws together a heavenly spread of fiery eats, from drunken meats, stir fried veggies, and stir fried noodles.

Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.

Chef Dale Talde grills up summer favorites perfect for any backyard BBQ. Cheddar beer brats in a pretzel bun, BBQ lamb ribs with Chinese mustard sauce, watermelon lime soju punch, & warm donuts with grilled strawberries & whipped cream for dessert.

Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!

Summertime seasonal fruit pampers your tastebuds. Chef Dale grills blistered grapes with ham wrapped Trout, Peaches with smoked Pork Chops, Watermelon with halloumi, and Chargrilled Cherries with chocolate Mousse.

Chef Dale Talde is throwin' down a pizza spread like never before with his Chicago-style tavern pie with sausage & onion, a grilled pizza pocket with pepperoni & cheese, chicken wings a la pizzaiola, and a zesty grilled caesar salad to finish it off.

It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.

Who knew mayo could be such a savvy secret agent? It's a controversial condiment that can unlock the buttery, crispy, decadent codes of our favorite dishes, without leaving a trace of mayo-ness. Best of all, it's easy to make at home!

Warm and hearty bowls of veggies, beans, pasta, and more, these soups will have you returning for seconds all year round. Frankie's soup blueprints can turn everyday ingredients into extraordinary soups, with endless flavor opportunity.

Cabbage has long been an underrated green on the field, and it's about time Frankie gives it a starring role. This leafy head proves itself as the versatile ingredient we need it to be, affordable year around, delicious and filling.

Frankie teaches several methods for cooking eggs; the scramble, the omelet, and the Benedict; learn to make them just the way one likes them.

No veggie family packs the same nutritious punch as the cruciferous family, and with a shelf life this long, they've become a fixture in Frankie's meal rotation. These delicious and easy-to-make recipes will win everyone over in no time.

These five-ingredient recipes are anything but boring; with a few pantry staples, these simple weeknight meals will be on the table in no time.

Frankie cooks his way back in time with his favorite vintage recipes. These oldie-but-goodie dishes are not only nostalgic and comforting, but they'll also fill you up without costing you a pretty penny.

In a sandwich, every component plays a role. With a supporting cast of fixin's, and Frankie's cost-saving homemade twists, these sandwiches just might steal the show.

Reaching textural nirvana is never easy, but Frankie explores several ways to achieve the perfect crunch in his dishes, both savory and sweet. Add this elusive element to your recipes without adding cost to your budget.

The struggle is real, but it doesn't mean your food has to suffer. Chef Frankie Celenza shows you how to make delicious meals that won't break the bank.

Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.

Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.

Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.

Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.

Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.

Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.

Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.

Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.

Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.

Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.

Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.

Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.

Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Who knew mayo could be such a savvy secret agent? It's a controversial condiment that can unlock the buttery, crispy, decadent codes of our favorite dishes, without leaving a trace of mayo-ness. Best of all, it's easy to make at home!

Warm and hearty bowls of veggies, beans, pasta, and more, these soups will have you returning for seconds all year round. Frankie's soup blueprints can turn everyday ingredients into extraordinary soups, with endless flavor opportunity.

Cabbage has long been an underrated green on the field, and it's about time Frankie gives it a starring role. This leafy head proves itself as the versatile ingredient we need it to be, affordable year around, delicious and filling.

Frankie teaches several methods for cooking eggs; the scramble, the omelet, and the Benedict; learn to make them just the way one likes them.

No veggie family packs the same nutritious punch as the cruciferous family, and with a shelf life this long, they've become a fixture in Frankie's meal rotation. These delicious and easy-to-make recipes will win everyone over in no time.

These five-ingredient recipes are anything but boring; with a few pantry staples, these simple weeknight meals will be on the table in no time.

Frankie cooks his way back in time with his favorite vintage recipes. These oldie-but-goodie dishes are not only nostalgic and comforting, but they'll also fill you up without costing you a pretty penny.

In a sandwich, every component plays a role. With a supporting cast of fixin's, and Frankie's cost-saving homemade twists, these sandwiches just might steal the show.

Reaching textural nirvana is never easy, but Frankie explores several ways to achieve the perfect crunch in his dishes, both savory and sweet. Add this elusive element to your recipes without adding cost to your budget.

The struggle is real, but it doesn't mean your food has to suffer. Chef Frankie Celenza shows you how to make delicious meals that won't break the bank.

Pati tours one of Hermosillo's oldest flour mills and gets a lesson on making coyotas, a traditional dessert, at a local bakery. In her kitchen, Pati shares her take on a classic Sonoran recipe - a carne con chile burrito.

Pati spends a day in the kitchen with her middle son, Sami, cooking recipes inspired by her travels in Sonora that she knows he'll love - beef and potato chimichangas, rice with lentils and caramelized onions, and an avocado and radish salad.

Pati travels to Sonora's coast on the Sea of Cortez, where local legend Toño Contreras gives her a tour including shellfish on the beach, his restaurant Mariscos El Rey, and his home kitchen for some crave-worthy recipes.

Pati makes three classic Sonoran recipes- a fish special called pescado zarandeado, a rich stew called gallina pinta, and a tasty dirty rice with clams. In Sonora, she visits vacation destination Puerto Peñasco.

Pati prepares a true Sonoran feast for the crew - Sonora cheese soup, chicken in pecan and ancho chile sauce.

Pati makes traditional tamales with corn, chiles, and cheese, and then for the main course, pork chops topped with a pickled grape salad. In Sonora, she visits a traditional hacienda, where she gets a true taste of Sonoran ranch food.

Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.

Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.

Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.

Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart.

Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù.

Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.

Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!

Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.

Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.

Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!

Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.

Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.

Back from a trip to Negril, Jamaica, chef Derrell Smith brings his favorite dishes back to his own yard! Grillin' up Jerk Chicken, Saltfish and Ackee, coconut peas and rice and other Caribbean favorites for his two friends.

With the help of a guide, Stephanie Izard explores the underground secret pizzas of Los Angeles, including an off-menu pizza at a cinnamon bun pop-up, apartment-cooked limited drop specials and gourmet sourdough pies made in pizza van's mobile oven.

Chef Derrell Smith is starting off the New Year on a healthy kick making delicious dishes including cauliflower steaks with homemade chimichurri sauce, tomatoes and burrata, cauliflower crust veggie pizza and a mystery dish that will be guilt-free.

From a chef creating dishes that combine her Mexican and Indigenous heritage to a pizza pop up that improvs with farmers market ingredients to a backyard-run Indigenous dinner series, Stephanie Izard meets cooks taking their lead from the land.

It's 4th of July and Chef Dale is ready to celebrate by grilling up his takes on summer bbq classics, like his galbi smash double cheeseburger with kimchi special sauce, honey butter steak fries, and char sui bbq ribs.

Chef Noah Galuten cooks classic Grandma style pizza including homemade dough, sauce and more. Don't Panic!

Chef Dale Talde amps up your chicken dishes by making smoky chicken wings, a whole roasted turmeric ginger chicken with tamarind sauce, and chicken patties grilled in banana leaves with chili lime noodles. A frosty lime rickey finishes it all off!

Alison makes grandma-style pizza, arguably the easiest pizza to make at home. Starting with a crispy yet fluffy focaccia-ish base topped with a simple tomato sauce, it's a choose your own adventure toppings parade.

Chef Dale Talde prepares a finger food feast with char grilled chili crab, spiced adobo potatoes, grilled pork belly, & sofrito stuffed branzino all served on a bed of rice over banana leaves. Call your friends - this is a feast that will feed many!

Alison makes the ultimate do-ahead party menu: tangy, spicy grilled ribs. They're smoky, tender and delightfully charred, served with a side of grilled zucchini salad with garlic and dill.

It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.

Alison loves a classic roast chicken with deeply golden skin and perfectly juicy meat. Try her favorite spring chicken dinner with a punchy, bright leek salsa verde, a creamy, garlicky aioli, and all the springy vegetables you can find.

Chef Dale Talde kicks lobster & steak to the curb as he puts a Spanish-style spin on your typical surf 'n' turf by creating Pork & Clams, Lobster and Mushroom Fideos, and Tomato & Tuna Bread then washing it all down with a tasty Michelada.

This classic lasagna is simple and delicious, with crispy edges, a deeply flavorful sauce, and 3 cheeses. It's celebratory and special, and I hope you love it.

Chef Dale Talde kicks the summer off right with a burger blowout featuring Brisket Burgers with Grilled Onions and Blue Cheese, Shrimp Burgers with XO Sauce and a Fried Egg, and Lamb Sliders with Feta Ranch and don't forget the Lemon Oregano Fries.

Alison elevates chicken pot pie with an herby gravy over tender chicken breast and keeps it simple with store-bought puff pastry.

Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po'boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.

Alison cooks a tender and tangy lamb low and slow with spicy chickpeas in a savory broth.

Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.

Alison gives classic cheesecake a nostalgic twist with a dreamy, tangy citrus flavor.

David heads to one of the most humane cattle processing plants and harvests a cow to prepare nose to tail at restaurants in the heart of beef country, South Central Texas.

Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.

It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.

Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.

Chef Dale Talde is throwin' down a pizza spread like never before with his Chicago-style tavern pie with sausage & onion, a grilled pizza pocket with pepperoni & cheese, chicken wings a la pizzaiola, and a zesty grilled caesar salad to finish it off.

When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.

Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.

Frankie visits Nashville for smoky BBQ Pork, hand-pulled noodles, a luxe burger, and hand-pulled noodles.

Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.

Frankie Celenza goes down south to try Austin's best bets - breakfast tacos are on the itinerary, as well as a bangin' beer garden & sausage house, loaded biscuits, and dessert pancakes to boot! Austin may be weird but the food is fabulous.

Pati meets the young chefs behind one of Guadalajara's most exciting restaurants, Xokol. Back home, Pati invites her friend Francisco Migoya over to make conchas to go with pellizcadas with chicharrón in salsa verde.

Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.

Pati visits the birthplace of Mexico's most famous spirit, the town of Tequila. Back home Pati makes a brunch of corn tortilla egg nests with salsa verde con chile de árbol and traditional arroz rojo.

Pati is in one of Mexico's most popular beach destinations - Puerto Vallarta. She gets an insider's tour of the best street food from one of the town's most acclaimed chefs, Thierry Boulet.

Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.

Pati celebrates everyone's favorite Mexican creation, the taco. In her kitchen, Pati creates a pair of Jalisco-inspired tacos and a Ceviche tostada that are sure to satisfy any true taco-lover.

Pati shows how to get the most out of one day in the city of Oaxaca.

Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.

Pati Jinich is a chef whose true passion is bringing authentic Mexican flavors, colors, textures and warmth into American kitchens. Share the tastes and culinary adventures in her native country.

Pati learns that carne asada goes way beyond grilled meat in Sonora. It's an important weekly ritual that brings the whole family together.

Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.

Pati makes traditional tamales with corn, chiles, and cheese, and then for the main course, pork chops topped with a pickled grape salad. In Sonora, she visits a traditional hacienda, where she gets a true taste of Sonoran ranch food.

Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po'boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.

Chef Dale Talde grills smoked ham and pineapple praline sliders, sweet potatoes with soy maple bacon, eggplant with labneh and cranberries, a holiday mezze plate and a grilled coquito cocktail.

Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.

Chef Dale Talde brings out the best of brunch with sweet and savory hits such as Bacon Wrapped Dates Stuffed with Chorizo, Maple Sausage, Egg, & Cheese Fried Rice, and the tastiest BBQ Duck, Egg, & Corn Scallion Pancake Sandwiches you've ever eaten.

Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.

Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.

It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.

Chef Dale Talde is throwin' down a pizza spread like never before with his Chicago-style tavern pie with sausage & onion, a grilled pizza pocket with pepperoni & cheese, chicken wings a la pizzaiola, and a zesty grilled caesar salad to finish it off.

Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.

Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.

Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.

Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.

Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.

It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.

Chef Dale Talde is throwin' down a pizza spread like never before with his Chicago-style tavern pie with sausage & onion, a grilled pizza pocket with pepperoni & cheese, chicken wings a la pizzaiola, and a zesty grilled caesar salad to finish it off.

Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.

Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.

Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.

Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.

Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.

Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.

Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.

Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.

Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.

Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.

Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.

Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.

Stephanie & John are back-but this time, the makeover's headed outside. With baby #2 on the way & a toddler who's asleep by 7, indoor cooking is off-limits. They need Ellen to transform their sad patio into a pizza paradise!

Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.

Stephanie & John are back-but this time, the makeover's headed outside. With baby #2 on the way & a toddler who's asleep by 7, indoor cooking is off-limits. They need Ellen to transform their sad patio into a pizza paradise!

Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.

Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.

Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.

Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.

Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.

Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.

Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.

Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.

Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.

Margaret & Keith are former high school friends who fell for each other later in life and settled into a beautiful old Spanish influenced home. The Hunts have some serious ambition for their dated kitchen and it may be more than Ellen can handle.

Stephanie is a new mom that finds joy in cooking because of the memories she made in India growing up. Now, she is determined to pass those memories on. Ellen knows Stephanie is a super fan and is determined not to let her down.

Stephanie & John are back-but this time, the makeover's headed outside. With baby #2 on the way & a toddler who's asleep by 7, indoor cooking is off-limits. They need Ellen to transform their sad patio into a pizza paradise!

Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.

Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.

Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.

Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.

You will be surprised by at least ONE of the meals in this episode. Which will it be?

Coming down to the wire, what meals are going to make the cut?

Can you believe it? The final ten meals are here! Is your favorite on the list?!

Frankie Celenza goes on the best pizza party crawl that Brooklyn has to offer. He'll try a Neo-Neapolitan pie, a classic coal oven favorite, he'll hit up a modern joint with innovative toppings, and a cozy Italian-owned neighborhood spot.