Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Katie Lee Biegel and actor Nicholas Braun taunt Bobby Flay with a couple of young chefs, Hanna Haar and Peter McQuaid, who are gunning for the win.

Michael Symon and Esther Choi challenge the chefs with a tricky taste test before they cook for judge Graham Elliot; then, the chefs must create a three-course meal worthy of a black-tie event in only 60 minutes for judge Jet Tila.

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

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Katie Lee Biegel and actor Nicholas Braun taunt Bobby Flay with a couple of young chefs, Hanna Haar and Peter McQuaid, who are gunning for the win.

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Molly Yeh jump-starts her sisters' trip to Mexico with Sausage, Egg and Cheese Tostada Wraps, Fried Flour Shell Turkey Tacos, a Charred Corn and Tomato Salad with Creamy Cilantro Green Goddess Dressing, and a Horchata Ice Cream Orange Soda Float.

It's Cinco de Mayo, and Molly Yeh is celebrating with swirly and moist Mexican chocolate babka, spicy chorizo breakfast burrito bowls, avocado salad and frozen horchata lattes.

Nick's building their own bowling lane, and they're inviting friends over to play and enjoy Molly's super sloppy joes, craveworthy sweet potato waffle fry nachos and crunchy snap pea popcorn salad.

Molly Yeh whips up homemade concession snacks for her movie date night on the farm; she makes ooey-gooey diner-style patty melts, salty ranch kale chips, deep-fried kim-cheese tots with yogurt sauce and oatmeal movie cookie ice cream sandwiches.

Featuring recipes that bring the heat, including Middle Eastern Spiced Spatchcock Chicken with Harissa Yogurt, Mushroom Quesadilla and Blender Avocado Salsa, and Spicy Honey Glazed Beef with 5-Ingredient Kimchi Fried Rice.

The Kitchen does a pantry makeover; Sunny Anderson turns microwavable rice into chicken fried rice casserole; Katie Lee makes berry crisp dump cake; author Hilaria Baldwin stops by to make a grain bowl and teach some kitchen yoga moves.

Guests: Susan Lucci..

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.

A new culinary powerhouse enters the arena, and the chefs create noodle dishes in the contender battle; in a highly anticipated matchup between two of the strongest chefs, the battle for the throne is fought over mushrooms.

The chefs are ordered to create brunch dishes, and they must wow the judges with their innovative, well-executed plates; the fierce battle for the throne is fought over clams; the challenger makes a very risky ingredient choice.

A formidable new contender enters the game, and the chefs face their most difficult contender challenge yet: surf and turf.

Actor and comedian Aasif Mandvi and chef Alex Guarnaschelli join forces with chefs Diane Lam and Surbi Sahni to test Bobby Flay's abilities and teach him one more A-word: the agony of defeat.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

Scott Conant and Eric Adjepong unite with chefs Dane Blom and Emme Ribeiro Collins to gang up on Bobby Flay.

Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.

Jesse Palmer asks the six bakers to team up to make butterfly-shaped napoleons; the teams create cakes that bring the beauty and serenity of a garden to life for judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.

With the contest well underway, Abner Ramirez and Casey Corn join Joanna Gaines to judge treats from five new bakers; these bakers must overcome the pressure of the challenge and create personal, innovative, and heartfelt recipes to continue on.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

Four pairs of singles are set up on blind dates and challenged to work as teams; when missteps in the first round cause problems, will the couples panic or power through? the winning team will advance to the tournament finale for a chance to win!

Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.

With the contest well underway, Abner Ramirez and Casey Corn join Joanna Gaines to judge treats from five new bakers; these bakers must overcome the pressure of the challenge and create personal, innovative, and heartfelt recipes to continue on.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

Four pairs of singles are set up on blind dates and challenged to work as teams; when missteps in the first round cause problems, will the couples panic or power through? the winning team will advance to the tournament finale for a chance to win!

Alex Guarnaschelli challenges the chefs to make boardwalk bites; they cook up light and bright California coastal dishes, and the final two chefs make bonfire desserts.

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Chef Aaron May passes some Pimento Cheese Pigs in a Blanket; Chef Shota Nakajima proves to be a pro with his Potato Cheese Mochi; Chef Jose Garces dunks with his Churros with Dipping Sauces.

Guy Fieri challenges his talented chef buddies to come up with a menu that's inspired by both tacos and global cuisine; Aarti Sequeira makes sweet and crunchy apple pie taquitos; G. Garvin mixes up a fruity gin cocktail with agave.

Michael Symon puts his grill in the sand to whip up the ultimate beach barbecue; he makes a beach bomber sausage sandwich served with a side of herbaceous potato salad; Liz creates a sea-breezy cocktail called Peach on the Beach.

Michael Symon gets ready for a barbecue encore, Cleveland style; Michael brings back the Italian sub burger and pairs it with crunchy-creamy waffle fries with Cleveland beer cheese sauce; for dessert he whips up portable apple hand pies.

Restaurants go hog wild, serving up German-style pork shanks in Philadelphia, pork-powered pizzas in Boston, bourbon-glazed pork chops in St. Rose, La., and the skyscraper-sized Hogzilla in Ridgefield, Conn.

Getting a bang for the buck at these food paradise finds.

Four delicatessen professionals take over the.

Four pairs of singles are set up on blind dates and challenged to work as teams; when missteps in the first round cause problems, will the couples panic or power through? the winning team will advance to the tournament finale for a chance to win!

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

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket; the final two chefs are not concerned about how to include bacon in their desserts, but the cruel clock gives them plenty to worry about.

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

The chefs must make bubblegum-flavored candy balance with hot-and-sour soup in their appetizer plates; classic Cantonese dim sum for an entree; the dessert round sees the chefs working with something out of the ordinary in a can plus a pink paste.

The chefs must make noodle or pasta dishes; Asian ingredients in round one; fresh pasta in round two; noodles for dessert in the final round.

The chefs must make dumplings inspired by any part of the world; a flavorful pork product and a Japanese condiment in the first mystery basket; meat-and-potato dumpling entrees for round two; spicy chips and a tropical fruit for dessert.

The winning pairs from the preliminary battles fight it out in the finale to win $50,000! tension is high as the teams race around in the appetizer round to make memorable lamb dishes.

The final four chefs battle to compete in a head-to-head challenge for the throne; judges Marcus Samuelsson and Judy Joo decide which visionary chef will receive the culinary crown and claim the $100,000 prize.

Four determined chefs may think that combining ramen with fruity cereal is their biggest challenge, but a serious injury leaves one competitor stunned; the chefs must deal with a strange frozen food and show their point of view with meaty desserts.

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

The final four chefs battle to compete in a head-to-head challenge for the throne; judges Marcus Samuelsson and Judy Joo decide which visionary chef will receive the culinary crown and claim the $100,000 prize.

Four determined chefs may think that combining ramen with fruity cereal is their biggest challenge, but a serious injury leaves one competitor stunned; the chefs must deal with a strange frozen food and show their point of view with meaty desserts.

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

The winning pairs from the preliminary battles fight it out in the finale to win $50,000! tension is high as the teams race around in the appetizer round to make memorable lamb dishes.

The ingredient baskets in this battle are inspired by peanut butter and jelly; a sweet surprise in the second basket must find its way onto chicken entree plates.

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The northern region of Thailand is home to some of Jet Tila's favorite hearty and savory dishes; he gets cooking with a creamy Chicken Khao Soi, a curry noodle dish, and a mouthwatering Northern Thai Pork Belly Curry that pairs perfectly with rice.

Every style of Asian cuisine has a unique noodle dish, and chef Jet Tila whips up two of his favorites; he brings back his family's pad thai recipe from 1972 and makes a silky gravy for his Hong Kong-style chow mein with chicken and veggies.

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.

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.

Ree shares four recipes for chicken that are ranch favorites; white chicken enchiladas, a Tex-Mex classic perfect for stocking up the freezer; crispy chicken Florentine melt.

A Tex-Mex lunch featuring grilled steak packed into hearty rib eye quesadillas, spicy perfect pinto beans, a taco ranch side salad, and a skillet apple crisp.

On-the-go food ideas include breakfast bagel burgers, taco chicken Caesar salad wraps, spinach phyllo hand pies and doughnut ice-cream sandwiches.

Ree Drummond makes an energizing tailgate lunch for a crew of cowboy fixers; dishes include poppin' pork chop sandwiches, roasted corn with four-chili butter, mini lemon lime cupcakes and frontier-style jalapeno berry lemonade.

Michael Symon and Esther Choi begin the second shift with two chefs in a head-to-head elimination that tests simplicity; the 12 remaining chefs face a tricky taste test from judge Graham Elliot.

In a shift that tests resourcefulness, Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes; judge Jet Tila decides which chef will be clocking out.

Guy Fieri brings in four noodle-savvy chefs from across the U.S. for two rounds of noodle action.

Three all-star chefs team up with a teacher who has made a difference in their lives; Guy Fieri challenges these duos to make an elevated lunchbox meal and a strictly budgeted teacher appreciation dinner for a chance to win their educator $20,000.

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

Guy Fieri opens Flavortown's doors to four dessert chefs for a night of sweet treat showdowns; they hit the ground running to make a handheld fried dessert out of only ingredients they can carry and craft their signature sweets using vegetables.

America's favorite pastime goes to Flavortown when Guy invites three former baseball players to team up with GGG all-star judges to hit a culinary home run.

Guy Fieri invites four swine-dining chefs for a shot at $20,000; over two rounds and a plethora of pork plates, competitors will have to show up and show snout if they want to win the all-bacon battle.

Three of Guy Fieri's favorite DDD chefs and three GGG winners compete in a tag-team relay to create a pork dinner; the first shift chef shops for a favorite snack food and piece of equipment selected by a roll of the old culinary dice.

Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.

Guy Fieri invites four chefs from his show.

Four chefs who feel the need for speed compete in Grocery Rush; in a race against the clock, they'll serve a brunch in only 20 minutes and make their favorite noodle dish using 10 ingredients or fewer.

Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.

Guy Fieri invites four chefs from his show.

Four chefs who feel the need for speed compete in Grocery Rush; in a race against the clock, they'll serve a brunch in only 20 minutes and make their favorite noodle dish using 10 ingredients or fewer.

Three of Guy Fieri's favorite DDD chefs and three GGG winners compete in a tag-team relay to create a pork dinner; the first shift chef shops for a favorite snack food and piece of equipment selected by a roll of the old culinary dice.

The home cooks need to make a day's worth of meals on a budget of only $30, including a brunch and enough leftovers to make a dinner.

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

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

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Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.

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.

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.

Alex asks four chefs to create plates that go great with a cup of joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.

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

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

Believing in second chances, Food Network's Scott Conant and TV host Daphne Oz bring the King of Southern Comfort Food, Thomas Boemer, and Brooklyn chef Bao Bao back for a rematch and a chance to steal Bobby Flay's throne.Guests: Scott Conant, Daphne Oz..

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.

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

Actress Nicole Ari Parker teams up with Sunny Anderson to take down Bobby Flay; husband-and-wife chefs Julio Lazzarini and Jennifer Behm-Lazzarini have to battle one another for a shot at 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.

Bobby Flay makes a dangerous wager with.

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

Sara Haines teams up with Food Network's Anne Burrell to try to bring Bobby Flay down; chefs Jonathan Dearden and Scott Drewno go head-to-head for a shot at Bobby's crown.

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

Bobby Flay is served a signature dish that is out of his comfort zone as.

Ultra-competitive pals Amanda Freitag and Sunny Anderson team up to tackle Bobby Flay; Tampa chef Michael Buttacavoli and New Jersey's chef Scott McDonald face off on the gridiron.

Michael Symon enlists Clinton Kelly to distract Bobby with their friendship.

Chef Bryan Romero attempts to take down his mentor, Chef Marc Quinones, in a mean bean battle, while Michael Voltaggio and Damaris Phillips cheer them on towards victory over Bobby Flay.

Chefs Emily Oyer and Dan Jacobs are back for revenge; robbed of a win in their first battle, Ted Allen and host Lauren Scala are helping to ensure that one chef doesn't lose twice to Bobby Flay.

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.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

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

Chef Alex Guarnaschelli reunites with her.

DJ D-Nice and Michael Symon bring out chefs Sue Torres and James Briscione from behind the judges' table.

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

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

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

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

Chef Alex Guarnaschelli reunites with her.

DJ D-Nice and Michael Symon bring out chefs Sue Torres and James Briscione from behind the judges' table.

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

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

Chefs Emily Oyer and Dan Jacobs are back for revenge; robbed of a win in their first battle, Ted Allen and host Lauren Scala are helping to ensure that one chef doesn't lose twice to Bobby Flay.

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.

Chef Cliff Crooks works with a businessman who became a chef and owner of his own food truck and a caterer desperate to draw in more clients; he also helps a restaurant owner whose two brothers and co-owners don't take him seriously.

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Jesse Palmer asks the six bakers to team up to make butterfly-shaped napoleons; the teams create cakes that bring the beauty and serenity of a garden to life for judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.

Racking up the best baked goods, both savory and sweet; from a homestyle fried chicken biscuit sandwich and German chocolate cinnamon rolls to seafood lasagna and s'mores cupcakes, these baked creations are to die for.

Over-the-top foods satisfy a craving for carbohydrates, including a pizza topped with pasta, a grilled cheese sandwich filled with spaghetti and mashed potato fritters.

A bacon, egg and cheese breakfast sandwich made on a sweet glazed doughnut; doughnuts loaded with barbecue brisket; doughnut burgers and doughnut French onion soup.

Guy Fieri visits a place in Louisville, Ky., that serves lamb grits and fried bologna; a burger joint cooks up a pork belly Cuban and killer veggie burger; a diner-restaurant with donut sliders and chicken and waffles with a kick in Portland, Ore.

Apple waffle with pancetta; deep fried breakfast empanadas; Ruebens; cheesy baked potato soup.

In Los Angeles, gumbo and etouffee; in Minneapolis, sandwiches stacked with vegan turkey, vegan cheese and Italian meat-free meats; in Maui, Hawaii, ramen and Vietnamese crepes.

In Denver, a corner bar smoking pork for its biscuits and topping pizzas; in Scottsdale, Ariz., breakfast enchiladas and french toast with red wine rosemary syrup.

A taste of Philadelphia; funky malt house serving Buffalo wings; Polish twist on the cheesesteak; longtime tavern making mama's real deal Italian recipes; mother-daughter trio cookin' up authentic Indonesian specialties.

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

Neapolitan pizza; spicy chickpea and oxtail stews; chicken burgers and quail.

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

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

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

In Bakersfield, Calif., meaty Texas chili and decadent pumpkin pancakes and across town, a peanut butter burger alongside Bacon Love ice cream; in Phoenix, a gourmet taco spot mixing up a mean mole.

N'awlins roadhouse serves rice and beans, Cajun potstickers and a pulled pork pasta; a Mediterranean cafe serves falafel and baklava.

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

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

Guy Fieri road trips across America to check out classic greasy spoons. With a new generation of owners and delicious homemade food, these are the kind of places that make America special.

Guy Fieri's digging into all-American and foreign favorites; in Houston, a funky spot is firing up Filipino flavor with a twist; a real-deal Washington meat market is stacking up serious sandwiches.

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

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

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

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

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

In Portland, Ore., shrimp fritters and a unique chicken salad; in Wheat Ridge, Colo., cannoli and kraut burgers; in San Francisco, adobo buffalo wings and pork tacos.

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

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

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

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

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

In Portland, Ore., shrimp fritters and a unique chicken salad; in Wheat Ridge, Colo., cannoli and kraut burgers; in San Francisco, adobo buffalo wings and pork tacos.

Guy Fieri road trips across America to check out classic greasy spoons. With a new generation of owners and delicious homemade food, these are the kind of places that make America special.

Guy Fieri's digging into all-American and foreign favorites; in Houston, a funky spot is firing up Filipino flavor with a twist; a real-deal Washington meat market is stacking up serious sandwiches.

Maneet Chauhan and Jaymee Sire celebrate Bobby Flay's demise and invite chefs Victoria Elizondo and Tajahi Cooke to join their party!

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

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Grandma's recipes including chicken and dumplings, deviled eggs and coconut cake with coconut lemon glaze.

Trisha takes advantage of a rare day off by preparing her weekend favorites and hanging out with her dog, Emmy; recipes include praline cheesecake bars, jambalaya and rice, a ginger grapefruit fizz and a chocolate-covered snack called Pandora's Box.

Making Mother's Day easy with a bacon, onion and cheese tart, a shortcut sheet pan chicken a l'orange and limoncello ginger tiramisu, and the hosts create beautiful, colorful fruit boards.

On-the-go mom Molly Yeh shares simple recipes to make life a little less complicated, like her Midwestern oatmeal cookie salads, cheesy pancetta, kale and white bean melts, a fluffy harissa potato chip frittata and her fun dark chocolate fridge cake.

Molly's mother visits from Chicago to help with some garden planting and to enjoy a campfire supper; the menu includes hearty brisket tacos with pink pickled onions, charred sweet corn salsa, and crispy smashed potatoes with chimichurri dressing.

Ree Drummond reminisces about simple meals, beginning with a steak frites salad; her lineup also features quick sriracha-maple salmon with rice, a make-ahead meal kit for Teriyaki chicken with sesame noodles and pizza-stuffed peppers.

Ree prepares a selection of easy game-day eats, starting with a simple but game-changing chocolate devil cake. Then, Ree scores big with smash tacos, speedy sticky chicken legs and jalapeño cheddar corn dogs.

Nothing tastes as good as what grandma makes! Jeff Mauro shares Grandma Kay's Sausage Bread, and Katie Lee Biegel re-creates a childhood favorite, Tomato Dumplings; Sunny makes her Creamy Jalapeno Cheese Grits with Sausage.

Chef Maneet Chauhan shares two dishes perfect for a full Indian food feast; Maneet makes an appetizer of crispy fried samosas with a creamy potato pea filling, followed by a spicy, decadent serving of Pork Vindaloo.

Chef Maneet Chauhan is cooking up her signature shortcut recipe for a classic chicken tikka masala, which packs in all the flavors in half the time; Maneet makes a vegetarian feast of aloo gobi filled with spices.

Michael Symon and Esther Choi begin the second shift with two chefs in a head-to-head elimination that tests simplicity; the 12 remaining chefs face a tricky taste test from judge Graham Elliot.

In a shift that tests resourcefulness, Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes; judge Jet Tila decides which chef will be clocking out.

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

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.

Guy's hit the gold mine of surf and turf; in Horn Lake, Mississippi, a Memphis-style barbecue joint puts the championship touch on ribs, cheese fritters and burgers with pork rinds.

A Japanese-Hawaiian spot putting a quick spin on fish, burgers and burritos; a bakery cooking up Down Under comfort food like meat pies and sausage rolls; a funky joint serving international mashups like Pasta Chihuahua and an oxtail tostada.

In Tacoma, a hearty hangover soup and meat dish; in Toronto, Canada, unique versions of spaghetti and meatballs; in Syracuse, potato pancakes with a savory stew.

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

In Toronto, Canada, pork belly, a mac and cheese burger and a Christmas burger; in Nags Head, N.C., Jamaican jerk chicken and Caribbean pork chops.

On this trip, Guy Fieri is tasting everything from pasta to pescatarian grub; Vanilla Ice takes Guy to an Ecuadorian joint in Miami for standout ceviche; in Minnesota, a former DJ mixes it up with his take on scratch-made pasta and poutine.

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.

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

Guy Fieri grabs grub straight out of Mom's kitchen; in Boulder, Colo., a mother-son team serve up dan dan noodles and steamed buns; in Columbus, Ohio, a Jamaican joint dishes out jerk chicken; in Arizona, a family spot cooks Latin cuisine.

In Logan, Utah, a family-run Indian spot hooked up to a gas station with Dad handing out specialties from his homeland; in Burlington, Vt., a dumpling house made from a legendary food cart where mother and daughter are serving authentic flavor.

Bend, Ore., where a funky spot stuffs their buns with unexpected flavors; a Puerto Rican oasis in Utah cooks real deal mofongo, and a Nashville joint serves coal-fired pizza.

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a Nashville joint that's adding green chile crunch to their signature wrap; in Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties.

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

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

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.

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

Bend, Ore., where a funky spot stuffs their buns with unexpected flavors; a Puerto Rican oasis in Utah cooks real deal mofongo, and a Nashville joint serves coal-fired pizza.

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a Nashville joint that's adding green chile crunch to their signature wrap; in Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties.

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

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

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.

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

Guy Fieri grabs grub straight out of Mom's kitchen; in Boulder, Colo., a mother-son team serve up dan dan noodles and steamed buns; in Columbus, Ohio, a Jamaican joint dishes out jerk chicken; in Arizona, a family spot cooks Latin cuisine.

In Logan, Utah, a family-run Indian spot hooked up to a gas station with Dad handing out specialties from his homeland; in Burlington, Vt., a dumpling house made from a legendary food cart where mother and daughter are serving authentic flavor.

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

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Molly makes a satisfying hammy hot dish breakfast and a cute.

Molly Yeh makes a housewarming dinner of Midwest-Jewish mashups; the menu includes BBQ brisket sandwich with caraway coleslaw on pretzel challah buns, scallion cream cheese grilled corn and rugelach cookie salad for dessert.

Molly's mother is visiting the farm for the weekend, so Molly is cooking a supper with all her mom's favorite dishes, starting with Chicken Paprikash.

Molly Yeh makes some easy Midwest staples to keep everyone going on the farm; Molly makes carrot cake baked oatmeal, a french fry-covered busy day hotdish, pea and bacon salad with french dressing and rocky road fudge.

Italian chicken soup; filet steaks with shrimp peppercorn sauce; ranch-style oven potatoes; roasted asparagus; cherry pie.

Ree Drummond honors her favorite mothers by making sweet deliveries; she delivers strawberry cheesecake brownies, a blood orange rosemary pound cake, a fruit bouquet, edible kisses, and vanilla meringue cookies.

Ree Drummond welcomes her mom and sister to a mother-daughter dinner; she serves up fried mushrooms and onions with lemon dill cream, lemon drop martinis, her mom's seafood casserole, and dark chocolate lava cakes topped with raspberry whipped cream.

A brunch menu for three generations of Drummond girls features maple oat nut scones, cowgirl quiche, glamorous champagne oranges and homemade frozen mochas.

Molly Yeh makes a meal to thank all the people in her life who helped with her new cookbook; she shares her Puffy Potato Donuts with a Tahini Vanilla Pastry Cream, Blueberry Speculoos Slab Pie, an Upside Down Hotdish and Hot Dog Chopped Salad.

Molly Yeh jump-starts her sisters' trip to Mexico with Sausage, Egg and Cheese Tostada Wraps, Fried Flour Shell Turkey Tacos, a Charred Corn and Tomato Salad with Creamy Cilantro Green Goddess Dressing, and a Horchata Ice Cream Orange Soda Float.

Michael Symon cooks up creamy chicken and dumplings on the grill; Michael's wife, Liz, makes drop biscuits to serve as the dumplings while Michael picks fresh herbs for the filling; Michael grills his favorite dessert, bananas foster.

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.

Guests: Susan Lucci..

Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.

Guy Fieri brings back four GGG winners who are also proud mothers to prove that Mom cooks best; they'll make a weeknight favorite using nothing but packaged pantry items before transforming apple pie ingredients into an innovative family dinner.

Guy enlists the help of his mom, Penny, and his wife, Lori, in his Mother's Day Games featuring mom/kid teams who run family restaurants together; four unique sample ingredients to feature in their top seller, a.

Guy welcomes four supermoms to Flavortown Market to prove their culinary chops and serve up real deal home-cooked flavors; the moms must shop using an alphabet list of ingredients and then earn shopping money by answering kids' homework questions.

Michael Symon and Esther Choi begin the second shift with two chefs in a head-to-head elimination that tests simplicity; the 12 remaining chefs face a tricky taste test from judge Graham Elliot.

In a shift that tests resourcefulness, Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes; judge Jet Tila decides which chef will be clocking out.

Michael Symon and Esther Choi assign the chefs famous works of art to use for inspiration as they cook for judge Fariyal Abdullahi; then, the chefs must turn breakfast ingredients into an entirely different meal for judge Brooke Williamson.

Chefs Maneet Chauhan and Tiffani Faison need their boldest dishes and savviest strategies to stop Chris Oh's hot streak.

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

Michael Symon and Esther Choi assign the chefs famous works of art to use for inspiration as they cook for judge Fariyal Abdullahi; then, the chefs must turn breakfast ingredients into an entirely different meal for judge Brooke Williamson.

Chefs Maneet Chauhan and Tiffani Faison need their boldest dishes and savviest strategies to stop Chris Oh's hot streak.

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

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Molly Yeh makes a meal to thank all the people in her life who helped with her new cookbook; she shares her Puffy Potato Donuts with a Tahini Vanilla Pastry Cream, Blueberry Speculoos Slab Pie, an Upside Down Hotdish and Hot Dog Chopped Salad.

Molly creates a springtime feast to celebrate planting season on the farm; the meal includes her juicy one-skillet chicken with spring vegetables, crispy dill flakey bread, a nutty walnut romesco sauce for dunking and glazed lavender sugar cookies.

Molly is hosting a Mexican themed brunch for the Spicy Senoritas of the Grand Forks Brunch Club; churro pancakes with sweet milk glaze; chorizo, egg and cheese enchiladas; charred tomatillo salad; spicy palomas.

Molly puts a fresh spin on the classic farm lunch with her easy garlic and onion challah bread, chopped salad with crumbled feta, and creamy homemade hummus; for a sweet bite, Molly makes olive oil blondies with chocolate frosting and sprinkles.

Nothing tastes as good as what grandma makes! Jeff Mauro shares Grandma Kay's Sausage Bread, and Katie Lee Biegel re-creates a childhood favorite, Tomato Dumplings; Sunny makes her Creamy Jalapeno Cheese Grits with Sausage.

Katie Lee makes roast chicken with a twist; the Rotisserie Club kicks off with Jeff Mauro's pulled chicken sandwich; John Seymour grills honey garlic chicken thighs; The Kitchen Helpline; Geoffrey Zakarian serves up a mint julep.

Jeff Mauro serves up Peruvian spatchcock chicken with creamy cilantro sauce; Sunny Anderson makes a spinach panzanella; Geoffrey Zakarian serves up a grilled ratatouille flatbread; Katie Lee makes pasta with mushrooms, walnuts, asparagus and apples.

In the first shift, the chefs endure three challenges testing speed to impress judge Antonia Lofaso.Guests: Antonia Lofaso..

Michael Symon and Esther Choi begin the second shift with two chefs in a head-to-head elimination that tests simplicity; the 12 remaining chefs face a tricky taste test from judge Graham Elliot.

In a shift that tests resourcefulness, Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes; judge Jet Tila decides which chef will be clocking out.

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

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

Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the map.

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

Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.

Palmer asks the final four bakers to make strawberry fraisier cakes; the bottom two bakers must make one item with a significant personal story for judges Duff Goldman, Kardea Brown and Nancy Fuller to decide who will move on to the finale.

Abner Ramirez and Megan Mitchell join Joanna Gaines as judges as the last five bakers showcase their skills with hopes of earning the final open spot in the tournament finale.

The chefs work to make appetizers from chewy candy and a canned sauce.

The winning pairs from the preliminary battles fight it out in the finale to win $50,000! tension is high as the teams race around in the appetizer round to make memorable lamb dishes.

Palmer asks the final four bakers to make strawberry fraisier cakes; the bottom two bakers must make one item with a significant personal story for judges Duff Goldman, Kardea Brown and Nancy Fuller to decide who will move on to the finale.

Abner Ramirez and Megan Mitchell join Joanna Gaines as judges as the last five bakers showcase their skills with hopes of earning the final open spot in the tournament finale.

The chefs work to make appetizers from chewy candy and a canned sauce.

The winning pairs from the preliminary battles fight it out in the finale to win $50,000! tension is high as the teams race around in the appetizer round to make memorable lamb dishes.

Host Jesse Palmer springs into the season with a Mother's Day celebration; for the bakers to show Mom how much she means to them, they create bouquets of tulips and rosé-infused desserts before the judges decide who moves on to the finale.

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Guy Fieri presents his chef friends with a vegetarian challenge; Elizabeth Faulkner makes Swiss fondue naan pizza, Aarti Sequeira brings the spice with Thai red curry, and Justin Warner whips up delicious cherry bomb clafoutis bites.

Chefs put a Cal-Mex spin on tailgate food, starting with Eric Greenspan's breakfast burritos with made-from-scratch spicy chorizo; Eric also infuses the sweet and tangy flavor of tamarind and chipotle into the pork in his carnitas torta.Guests: Eric Greenspan..

Michael Symon creates a meal that will have the kids running to the table; he makes a dairy-free tomato soup with parm crisps and crunchy BLT lettuce wraps; granddaughter Emmy joins Michael and Liz to finish with glazed chocolate cake donuts.

Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.

With so many barbecue purists in the world,.

Former MLB baseball players Ivà¡n.

Four chefs who are passionate about pasta are ready to show the judges what they've got; in round two, the chefs hurry to make spectacular pasta plates that must include succulent seafood and a strange sweet.

The winning pairs from the preliminary battles fight it out in the finale to win $50,000! tension is high as the teams race around in the appetizer round to make memorable lamb dishes.

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

Four chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

The chefs must bid on their fourth ingredients in an auction; in the entrée round, a bidding war breaks out over a premium item.

The chefs get only three items in each basket and must bid in a live auction for a fourth ingredient; the entrée round auction includes an unusual protein that gets big bids from more than one chef.

Four competitors are given baskets with just three items; a live auction determines what each chef scores as their fourth ingredient; one chef raises expectations by spending a lot of money to secure a favorite ingredient for his appetizer dish.

The chefs are given a larger sum of money to bid on their fourth ingredient; in the first round, all the items that the chefs win at auction seem challenging in their own way, and the judges' expectations are sky-high.

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetizer basket, including escargot pearls; a super-sized item in the entrée basket provides a needed crunch, and a creepy dessert ingredient is a scary sight.

Competing chefs have $25,000 to spend on helping themselves or sabotage.

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

Four chefs compete in a battle celebrating Chinese cuisine; they scramble to distinguish themselves when prompted to make similar appetizers, showcase their unique style with an impressive salmon entrée and craft a dessert from noodles and candy.

Competing chefs have $25,000 to spend on helping themselves or sabotage.

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

Four chefs compete in a battle celebrating Chinese cuisine; they scramble to distinguish themselves when prompted to make similar appetizers, showcase their unique style with an impressive salmon entrée and craft a dessert from noodles and candy.

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetizer basket, including escargot pearls; a super-sized item in the entrée basket provides a needed crunch, and a creepy dessert ingredient is a scary sight.

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.

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