Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalicso Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

Feel energized, stay focused, and enjoy great sleep. Discover LifeCykel mushroom extracts- organically grown and American sourced- in this exclusive TV event. Get special pricing on the AM/PM set or upgrade to the compete set for incredible value!

Join your hosts Kevin Cash & Cory Cady as we discuss the 250th Anniversary of America with the official "America 250" logo on a Silver American Eagle label; we are locking in orders for this iconic release, but coins are limited! Don't miss out!

Eager to finally meet musician Norah Jones in person, Ina Garten prepares a bourbon chocolate pecan pie with a store-bought shortcut; the duo chat about their lives while making a hearty meal of chicken in a pot with orzo.

Ina Garten invites Pulitzer Prize-winning author and journalist David Remnick to the barn; she welcomes him with overnight Belgian waffles and hosts a Parmesan chicken cooking class before dinner in the garden.

Molly makes dinner for her in-laws to say thanks for all their help; the menu includes knoephla sausage hotdish, sweet and smoky roasted squash hummus with Bernie-inspired veggie focaccia for dunking, and buttery kitty cookies for dessert.

Molly Yeh starts the day with a blueberry toasted oat tart; she treats a few friends to a picnic lunch at Turtle River State Park with BLFGT sandwiches, that's bacon, lettuce and fried green tomatoes, and creamy ranch egg salad.

Molly's friends are coming over for dinner; Molly prepares Sticky Rhubarb Short Ribs, Crispy Saffron Rice dish and a fresh side of Green Beans with Potato Chip Crunch; she finishes the meal with Whipped Cheesecakes with Pistachio Crusts.

Molly Yeh is putting together a TV dinner-themed evening to celebrate Nick's birthday; she's making succulent bacon-wrapped meatloaves, mashed cheesy potatoes with pan gravy, spicy easy peasies and a stunning Battenberg cake for the birthday boy.

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.

Ree makes 16-minute Italian meals; there's speedy pork scaloppini for a quick family dinner and snappy steak pizzaiola that the boys absolutely love.

Serving up four ranch-approved dishes that won't break the bank; making delicious Italian chicken meatballs over salad, speedy chili verde with all the fixings, a fun tortilla breakfast bake, and sweet and salty fudge for a treat.

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.

Alex Guarnaschelli makes Eggplant Parm Stacks with Fresh Mozzarella and Basil Oil while celebrating The Kitchen's best Italian-inspired recipes, from classic comfort dishes to fresh, flavorful twists.

A celebration of Pi Day featuring a classic chicken pot pie, a breakfast pie mashup, lolli-pies, and lemon meringue with a twist; the latest pie trends; testing pie tools; a sweet apple pie shooter.

Host Jesse Palmer tasks 16 top pastry chefs with crafting an elevated plated dessert in their signature style inspired by their assigned flavor and texture profile. Judges Duff Goldman and Sherry Yard decide who makes it to the next round.

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

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

In Key Largo, Fla., a real-deal Italian joint cookin' up outrageous veal and hearty truffle mac and cheese; n Stockton, Calif., a funky food truck dishing out a taste of Southeast Asia with their homemade rice noodle soup.

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

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

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

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

Ramsay goes to Massachusetts to help a married couple improve their restaurant, Barefoot Bob's.

Guy Fieri's hitting the road for on an off-the-chain culinary journey; on the Big Island, a Filipino-Hawaiian mashup is making a name for itself for leaving diners speechless.

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

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

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

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

Guy Fieri's hitting the road for on an off-the-chain culinary journey; on the Big Island, a Filipino-Hawaiian mashup is making a name for itself for leaving diners speechless.

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

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

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

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

Ramsay goes to Massachusetts to help a married couple improve their restaurant, Barefoot Bob's.

Call today to try the high quality, low-price Audien hearing aid, risk-free! No doctor or fittings necessary.

Cut up to HALF the cost of your monthly cell phone bill. Same Towers. Same Coverage. But a LOT less money. It sounds great but is it too good to be true? Join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

Learn what's behind mental decline with age, and how to improve memory, focus and concentration with NeuroQ's Darrin Peterson and Dale Bredesen MD.

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.

Kardea Brown invites her brother Quan and his kids over to help her in the kitchen; Kardea cooks up smash burgers with the works, avocado fries, strawberry crunch bars and very berry ice cream floats.

Kardea Brown is fixing up the food for her Aunt TC's comedy routine at a church fundraiser; she's making the perfect bites to enjoy all the laughs like fried mac and cheese bites, party meatballs, artichoke dip-stuffed mushrooms and mini Cubans.

Grandma Josephine and her girls never miss the chance to gather for a traditional Southern fish fry; Kardea Brown serves up fried whole red snapper with Creole gravy, oyster rice, citrus pound cake with blood orange curd and hurricane punch.

Kardea Brown shares down-home, Southern eats from her South Carolina kitchen; she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Molly Yeh organizes a puppet circus on the farm, and she makes lots of tasty food for the occasion; roasted butternut squash shells & cheese, flakey oyster cracker crusted fish sticks, and mint clown cones for dessert.

Molly Yeh makes nostalgic favorites for a campy talent show on the farm, including pizza-inspired mozzarella mac and cheese, sausage and broccoli pesto packets, and homemade squeeze cheese and crackers; for dessert, there's s'mores ice cream pie.

Molly Yeh kicks off the first official Yeh-Hagen Family Games with a big, delicious bang; she makes carnitas walking tacos and Mexican street corn-loaded tots, and for dessert, there are coconut mango pops and ooey-gooey s'mores brownies.

It is Bernie's tie-dye birthday party, and Molly Yeh is celebrating her tutu-loving daughter with a tie-dye tutu birthday cake; she's loading up the snack table with swirly yogurt queso with cilantro cream, little bean burritos and tiny taco salads.

Ree Drummond makes spicy foods; Kung Pao chicken; spicy sriracha popcorn; new queso; spicy cowgirl coffee; spicy shrimp.

Ree fills her freezer with breakfast favorites; her to-make list includes Freezer Breakfast Paninis and Very Berry Croissants; Herbalicious Breakfast Casserole is an awesome make-ahead dish, and her frozen yogurt bark is part treat, part sweet.

Ree Drummond has the lowdown on super-fast suppers, including spicy chorizo burgers with shortcut taco tots, her favorite fried calamari flatbread, and a stunning stir-fried quick veggie pad Thai.

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

The Kitchen is firing on all cylinders with spicy, flavorful recipes, including a fried chicken sandwich with gochujang glaze, chipotle carrot soup and shrimp cocktail with lemon; chef Duff Goldman stops by to chat about his new show.

Katie Lee Biegel reveals her cheesy, soft and crunchy drive-thru taco; Jeff Mauro grills up his sweet and smoky baked bean dog; Sunny Anderson goes meatless with a six-ingredient eggplant delight.

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

Three sandwich fanatics show Guy Fieri their stacked skills in Flavortown Market by making a decadent sandwich with their fantasy food draft picks, and the winner battles an all-star judge.

Guy Fieri invites three spice experts to prove how heated things can get, but all the chile peppers are out of stock; the round one winner receives an automatic $10,000 before taking on an all-star judge in the ultimate spicy showdown.

Guy Fieri invites three burger chefs to outcook each other before taking on a judge; the chefs begin by making their signature burger and side featuring a surprise special of canned corn.

Guy Fieri continues the first-round battles with four more intense sudden death matchups as Nini Nguyen faces off against Joe Sasto. In the final battle of the night, the second mystery culinary icon is revealed to take on qualifier winner Katsuji Tanabe.

Guy Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.

The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.

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

Guy Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.

The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.

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

Paid programming.

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

Paid programming.

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.

Anne Burrell and Tiffany Derry challenge the recruits to throw a fabulous soiree with appetizers and a signature cocktail to impress the VIP chefs; to finish off this celebration, the cooks take on baking and decorating beautiful layer cakes.

Anne Burrell and Tiffany Derry's final recruits go head-to-head to create a three-course, restaurant quality meal; after hitting a surprise twist, judges Matt Abdoo, Andrienne Cheatham and Michael Jenkins determine the winner of the $25,000 prize.

Chef Antonia Lofaso makes Quinoa Risotto; Chef Maneet Chauhan brings Bhel Puri Chaat; Chef Stephanie Izard serves Pork and Barley Spring Rolls; Chef Jonathon Sawyer fries Crispy Falafel Verde.

Guy Fieri's seeking out signature dishes; chef Shirley Chung makes vegan scallion pancakes; chef Lorena Garcia makes pineapple chicarita cocktails; chef Traci Des Jardins males a delectable duck breast with rhubarb.

Guy Fieri invites his heavy-hitter chef friends over for a spontaneous Sunday cook-off; each chef comes up with unique, flavorful dishes that are easy enough for anyone to make at home.

Guy Fieri gives his friends lemons, and they make anything but lemonade; Eric Greenspan stirs a citrus Tom Collins; Antonia Lofaso lightens things up with puffy pavlova with lemon curd whipped cream; Marc Murphy makes fried calamari with lemon aioli.

Alex Guarnaschelli makes Eggplant Parm Stacks with Fresh Mozzarella and Basil Oil while celebrating The Kitchen's best Italian-inspired recipes, from classic comfort dishes to fresh, flavorful twists.

"The Kitchen" crew puts tailgate foods on a stick; Jeff Mauro flips the script on a classic sandwich with his Philly cheese sticks; Geoffrey Zakarian pours out a real beer float; Sunny Anderson brings sweet heat with buffalo chicken meatballs.

"The Kitchen" hosts celebrate a Southern culinary tradition of serving meat and three sides; recipes include Classic Sweet Tea Oven Fried Chicken, Squash Casserole and Skillet Cornbread with Pepper Relish Honey Butter.

Host Jesse Palmer tasks 16 top pastry chefs with crafting an elevated plated dessert in their signature style inspired by their assigned flavor and texture profile. Judges Duff Goldman and Sherry Yard decide who makes it to the next round.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans; Shota has beaten Bobby, but he'll have to win over judge Gavin Kaysen to beat the Titans.

Chef Kaleena Bliss is on a competition winning streak; chef Kaleena is beaten Bobby Flay, and now he's invited her to try her luck at the Titans, while Bobby's protégé, Chef Hillary Sterling, dishes out tough critiques.

The Titans get the shock of their lives when Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen; friendship doesn't stop Bobby from making this a fair fight as Michael faces off with his Achilles' heel ingredient.

It's a case of sibling rivalry as brothers and chefs Steve and Brian Redzikowski go head-to-head for the chance to take down Bobby Flay; Olympic skier Gus Kenworthy and chef Alex Guarnaschelli decide which brother is the chosen one to face Bobby.

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

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

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

"Chopped" judges Geoffrey Zakarian and Amanda Freitag enlist Jimmy Buffett's private chef, Dante Giannini, and Telluride's Eliza Gavin to edge out the win and wipe out Bobby Flay.

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

Host Jesse Palmer asks the 10 remaining chefs to reinvent a classic dessert with a modern twist; to impress judges Duff Goldman and Amaury Guichon, the bakers must craft a geometric layered mousse cake inspired by an assigned conceptual theme.

Bobby Flay is way out of his element with a signature dish he's never made before; Damaris Phillips and Christian Petroni taunt him as chefs Ilji Cheung and Pyet Despain attempt to roll up a win.

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.

Chefs Liam Beardslee and Nicole Gomes get an unlikely supporter as Bobby Flay's daughter, Sophie Flay, joins Alex Guarnaschelli to show that she's the Flay to win.

Host Jesse Palmer asks the 10 remaining chefs to reinvent a classic dessert with a modern twist; to impress judges Duff Goldman and Amaury Guichon, the bakers must craft a geometric layered mousse cake inspired by an assigned conceptual theme.

Bobby Flay is way out of his element with a signature dish he's never made before; Damaris Phillips and Christian Petroni taunt him as chefs Ilji Cheung and Pyet Despain attempt to roll up a win.

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.

Chefs Liam Beardslee and Nicole Gomes get an unlikely supporter as Bobby Flay's daughter, Sophie Flay, joins Alex Guarnaschelli to show that she's the Flay to win.

"Chopped" judges Geoffrey Zakarian and Amanda Freitag enlist Jimmy Buffett's private chef, Dante Giannini, and Telluride's Eliza Gavin to edge out the win and wipe out Bobby Flay.

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

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

Food Network vet Katie Lee and The Chew's Carla Hall have a sweet surprise in store for Bobby Flay - they've brought in the cream of the crop, chefs Bruno Feldeisen and Michelle Gayer, for a chance to sweeten the pot with a win.

Cut up to HALF the cost of your monthly cell phone bill. Same Towers. Same Coverage. But a LOT less money. It sounds great but is it too good to be true? Join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

Paid programming.

Tyler Florence kicks off an eight-city race in Savannah, where nine food trucks tackle a banana-themed challenge and the Savannah Bananas raise a ruckus; on the final sales day, three teams must fight for their lives to stay in the race.

Bobby Flay invites rising star Chef Ashleigh Shanti to face-off against the Titans; she keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his criticisms.

Bobby Flay challenges the Titans with Chef Ayaka Guido, and as the right hand to Chef Jean-Georges Vongerichten, she comes prepared with her Michelin training; the Titans are shocked by the return of Chef Frank Prisinzano and his bold opinions.

Heavy hitting chef Jonathon Sawyer fights for his life against Bobby Flay's Titans; one chef risks it all by making pasta for legendary Italian chef and judge Nancy Silverton.

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

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

Crunchy or soft, minimalist or filled to the max, it's taco time; the chefs find a beverage and a seafood surprise in the first basket, and the competitors must find a place on their plates for a squirmy shocker in the entree round.

As the clock ticks down, the judges wonder whether all the dandelion green appetizers will be completed; the chefs get more than they bargained for with gnocchi in sandwich form.

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.

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

The chefs find a peculiar cereal and fluke fillets in the first basket. The entrée round ingredients run the gamut from light to hearty, and the finalists must work a clever crepe and an interactive candy into their desserts.

The chefs get treats from Ireland in every round, beginning with an iconic stout in the appetizer basket; a certain Irish delicacy upsets one chef in the entree round; the two remaining chefs work with an Irish ice cream treat and booze for dessert.

It's a pizza style showdown as four pizza pros race the clock; in the appetizer round, the chefs discover that a notorious pizza topping is a mandatory ingredient, and dessert deals them one of the most controversial toppings ever.

The chefs find a peculiar cereal and fluke fillets in the first basket. The entrée round ingredients run the gamut from light to hearty, and the finalists must work a clever crepe and an interactive candy into their desserts.

The chefs get treats from Ireland in every round, beginning with an iconic stout in the appetizer basket; a certain Irish delicacy upsets one chef in the entree round; the two remaining chefs work with an Irish ice cream treat and booze for dessert.

It's a pizza style showdown as four pizza pros race the clock; in the appetizer round, the chefs discover that a notorious pizza topping is a mandatory ingredient, and dessert deals them one of the most controversial toppings ever.

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

Andrew Zimmern visits Nashville, Tennessee, where he gets a taste of the city's most iconic foods. With classics like hot chicken, collard greens and Nashville-style ramen, Andrew finds flavors both old and new in Music City, USA.

Andrew Zimmern explores the bold flavors of Dallas and Fort Worth, Texas, including the traditional and the unexpected. He uncovers a wealth of unique eats, from a Thai meal made with chicken feet and water bugs to a hearty goat meat stew!

Paid programming.

Paid programming.

Guy Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.

Host Eric Adjepong introduces three skilled chefs from California, Texas and North Carolina to take a shot at knocking chef Alex Guarnaschelli out of the top spot while taking on a favorite ingredient of America: cheese.

Chef Alex Guarnaschelli and three skilled chefs from California, Massachusetts and Colorado take on bacon; the chefs test their abilities and bacon know-how to knock out chef Alex.

Three chefs from New York, Oregon and Texas who specialize in vegetarian and vegan cuisine meet host Eric Adjepong in the arena with the hopes of knocking Chef Alex Guarnaschelli out of the competition and a chance to win $10,000.

Chefs representing some of the busiest sports stadiums in the United States challenge Alex Guarnaschelli in a battle for the best game day dish; they'll have the chance to win up to $15,000 if they can knock Alex out of the ballpark.

Eric invites three Japanese chefs to take on Alex in a competition that's out of her comfort zone; judges Shota Nakajima and Tetsu Yahagi decide if they have what it takes to beat an Iron Chef in her own arena.

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

Guy Fieri challenges four chefs to prepare two complete meals using no more than 10 lbs. of ingredients; after the chefs use half their weighted groceries to make a hearty hot lunch, they grab two items from the clearance rack to make a dinner.

Guy Fieri's teenage son, Ryder, accidentally leaves behind a cart full of his favorite after-school snacks, so Guy makes four talented, up-and-coming chefs incorporate the snacks into two rounds of GGG hijinks.

Guy Fieri wants three produce-loving pros to let the world know how delicious vegetarian cuisine can be, so they make a comfort classic using only plant-based foods, and the winner takes on an all-star judge.

Guy Fieri invites four chefs from his show to put their poultry skills to the test in two rounds of chicken dishes at Flavortown Market.

Four cheese-obsessed chefs go head-to-head in two challenges; Guy Fieri rolls a cheese die to determine how many different types of cheese the chefs must use before they shop the sample tables for their cheesy winner's dinner.

Three restaurant crews featuring family and longtime employees compete.

The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.

Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.

Guy Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.

Guy Fieri challenges three GGG winners known for their craveable dishes to make their signature guilty pleasure using only 7 pounds of ingredients. The winner earns an automatic $15,000 and gets a chance to outcook a judge in a decadent dinner challenge.

Guy Fieri invites chef Christian Petroni to help officiate a throwdown between three pizza-making pros; after a special delivery of pizza ingredients, Guy and Christian put in an order for the competitors' signature pizzas.

Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.

Guy Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.

Guy Fieri challenges three GGG winners known for their craveable dishes to make their signature guilty pleasure using only 7 pounds of ingredients. The winner earns an automatic $15,000 and gets a chance to outcook a judge in a decadent dinner challenge.

Guy Fieri invites chef Christian Petroni to help officiate a throwdown between three pizza-making pros; after a special delivery of pizza ingredients, Guy and Christian put in an order for the competitors' signature pizzas.

The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.

Guy Fieri brings the international flavors he's discovered back home by inviting four DDD chefs to cook their world cuisine in Flavortown Market; their first challenge is injecting their global flavor into a diner classic.

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

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.

Jesse Palmer challenges the seven remaining bakers to make ethereal roll cakes with enchanting forest accents; the competitors make tiered macaron cakes featuring an assigned garden vegetable for judges Duff Goldman, Kardea Brown and Nancy Fuller.

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.

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.

Palmer challenges the final three bakers to make layered sky-high Marie Antoinette cakes decorated with an elaborate floral headdress theme; Duff Goldman, Kardea Brown and Nancy Fuller decide who wins $25,000 and the title of Spring Baking Champion.

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

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

Eric Adjepong invites Aarti Sequeira, Catherine McCord, and Damaris Phillips to spend their ladies' night at his card game as they have a culinary showdown with the final round hinged on the best French toast.

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

Cody and Sam Carroll of Cajun Aces compete to prove that love is a kitchen battlefield; it's only fitting that Sunny Anderson and Jeff Mauro officiate at the attempt to send Bobby Flay off unhappily ever after.

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.

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Things get personal when two people who know Bobby Flay better than anyone try to beat their boss.

Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates are on point.

We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.

The kitchen goes metal when Iron Chef Jose Garces and Worst Cooks in America's Anne Burrell team up to take down their good friend, Bobby Flay; they pick Tagine Queen Aneesa Waheed and hard-hitting chef Ryan Lory to deliver the win.

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

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

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

Sunny Anderson and Amanda Freitag enlist the help of chefs Ed Oliveira and Eric McCree, two chefs that Sunny knows personally, to conquer Bobby Flay's kitchen.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

"Chopped" judge Alex Guarnaschelli and the "Cake Boss," Buddy Valastro, don't sugarcoat their desire to take down Bobby Flay; the princess of pastry, Paulette Goto, and sweet sensation Zac Young return for a chance at revenge.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.

Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021.

Chef Ramsay confronts the stubborn owner of the Olde Hitching Post in Massachusetts, who refuses to let his daughter and eatery co-owner have any control.

"Chopped" judge Alex Guarnaschelli and the "Cake Boss," Buddy Valastro, don't sugarcoat their desire to take down Bobby Flay; the princess of pastry, Paulette Goto, and sweet sensation Zac Young return for a chance at revenge.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.

Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021.

Chef Ramsay confronts the stubborn owner of the Olde Hitching Post in Massachusetts, who refuses to let his daughter and eatery co-owner have any control.

Sunny Anderson and Amanda Freitag enlist the help of chefs Ed Oliveira and Eric McCree, two chefs that Sunny knows personally, to conquer Bobby Flay's kitchen.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

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

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

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

Paid programming.

Eight chefs remain, and the competitors who win their intense head-to-head battle by successfully dealing with the randomizer and satisfying the taste buds of a panel of TOC champs will earn a spot in Tournament of Champions VI.

Six amazing chefs have already earned their spots in the main tournament; in the final qualifier event, the remaining four chefs battle head-to-head for the last two spots in the Tournament of Champions VI bracket.

Host Jesse Palmer tasks 16 top pastry chefs with crafting an elevated plated dessert in their signature style inspired by their assigned flavor and texture profile; judges Duff Goldman and Sherry Yard decide who makes it to the next round.

Host Jesse Palmer asks the 10 remaining chefs to reinvent a classic dessert with a modern twist; to impress judges Duff Goldman and Amaury Guichon, the bakers must craft a geometric layered mousse cake inspired by an assigned conceptual theme.

In Miami, Fla., smoky fried chicken and Buffalo-style pig wings; in Orange County, Calif., drunken torta and green chicken chilaquiles; on Oahu, Hawaii, huli huli chicken.

Guy is joined by Justin Warner at an authentic Vietnamese spot in Orlando; Guy visits a not-your-typical burger joint in Palm Springs, Calif.; in Temecula, Calif., Guy visits a smokin' barbecue stop where they're even putting their 'cue into lasagna.

Guy Fieri grabs grub cooked up with some great gear; in San Francisco, lamb and pork biscuits cooked in indoor smokers; in Stockton, Calif., ravioli made on a century-old machine; in Maui, Hawaii, a mobile pizza oven.

Two brothers-in-law carry on a decades-long seafood tradition; a mother-son duo running a breakfast, lunch and dinner joint in honor of their Pop; father-son meat masters firing up killer char-becue.

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

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.

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

Guy Fieri travels the country, digging into awesome bird and beef; in Longmont, a fried chicken emporium serves up their specialty along with unique chicharrones.

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

Guy Fieri is trying Scandinavian, Persian and Asian wings; vintage food truck in Portland, Ore. with Norwegian wraps; Iranian cuisine in Sunrise, Fla.; wild wings in Oklahoma City.

In Monterey, Calif., lasagna and minestrone; in Boston, panini that will satisfy both meat and veggie lovers; in Jackson, Wyo., chicken pot pie and homemade soups and pretzels.

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

Hearty helpings of comfort include a soul food spot dishing out Southern seafood and killer fried chicken in Atlanta.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

Guy Fieri checks in on flavors packing a punch; an Atlanta franchise serves up Korean-Mexican fusion; a Thai spot in Dallas dishes out their authentic chicken platter; Italian goes strong in Phoenix with squid ink pasta.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

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

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

Ramen and beer can chicken in Maui; in Los Angeles, a food truck puts a twist on fish and chips; a downtown barbecue spot smokes up the belly and fries up the chicken.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.

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.

Guy Fieri jumps into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma; in Taos, N.M., a pan-Asian joint pulls out the stops with a Reuben banh mi.

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

Guy Fieri is getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas and a bakery in Los Angeles is plating craveable khachapuri.

Guy Fieri is firing up an entire world of barbecue, from chicken salad in Delaware to Argentinian flavor in San Diego and a traditional Hawaiian pig roast down in the ground in Kauai, Hawaii.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.

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.

Guy Fieri jumps into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma; in Taos, N.M., a pan-Asian joint pulls out the stops with a Reuben banh mi.

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

Guy Fieri is getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas and a bakery in Los Angeles is plating craveable khachapuri.

Guy Fieri is firing up an entire world of barbecue, from chicken salad in Delaware to Argentinian flavor in San Diego and a traditional Hawaiian pig roast down in the ground in Kauai, Hawaii.

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

Ramen and beer can chicken in Maui; in Los Angeles, a food truck puts a twist on fish and chips; a downtown barbecue spot smokes up the belly and fries up the chicken.

In Denver, homemade Tater Tots, pork rinds and a pastrami sandwich; in Tacoma, pork shoulder tacos, elk sliders and Tater Tots stuffed with parmesan cheese.

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.

Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity and reimburse lost funds-leading the way in protecting families every day.

Paid programming.

Ina Garten toasts the arrival of ballerina Misty Copeland with Kir Royale cocktails as the pair chat over herbed ricotta bruschetta; Misty shows Ina her family's favorite go-to dinner, citrus salmon and mashed butternut squash.

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

Molly Yeh is making a slew of colorful dishes for a painting party; the menu includes her pork meatball Banh Mi sandwiches, crispy rice salad with kale and succulent ham summer rolls; for dessert, there's a terrazzo jelly cake to draw... then devour.

Molly celebrates her healthy baby with foods she couldn't eat while pregnant, including honey bagels with blueberry lox, a big salami railroad sandwich, beans and greens with runny eggs, and frozen strawberries and cream cocktails.

For Nick's parent's anniversary, Molly Yeh gets creative with Tofu Schnitzel, Bean Soup with Challah Crouton and Crispy Roasted Brussels Sprouts; plus, Molly blends sweet and savory with Blue Corn Blueberry Muffins.

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

When Happy Hour comes at the boarding house that Ree and her family opened, she surprises guests with a cocktail hour spread; she makes Bloody Mary shrimp cocktails, steak and brie bites, Buffalo deviled eggs and glazed mini brownies.

With the kids out on the town at a street party, Ree Drummond and Ladd enjoy a night in; they cook surf and turf skewers with Cajun hollandaise, a Romaine wedge salad with loaded ranch dressing and rummy pineapples and cream to keep things sweet.

Ree hosts a girls' night at the lodge, complete with a tasty spread of canapes and cocktails; her recipes include citrus shrimp nachos, zucchini quinoa cakes with herbed yogurt, slow-cooker fondue, goat cheese truffles and butterfly martinis.

Ree Drummond makes dishes inspired by her daughter, Paige, who will be graduating from college soon; a street corn skillet, tomato avocado salad, one-pan ravioli and meatball soup and no-bake raspberry cheesecake.

Alex Guarnaschelli makes a Double Stack Patty Melt with Caramelized Onions and Gruyère while hosting a look back at some of The Kitchen's best diner-inspired recipes, including Lemon Meringue Pie and a mouthwatering Katsu-Inspired Meatloaf Sandwich.

Sizzling chicken fajitas; easy chorizo and potato enchiladas with a five-ingredient sauce; spicy shrimp and strawberry mango salsa; tortilla soup; chef Jordan Andino stops by to make a crunchy taco wrap; Mexican-inspired hot fudge sundae.

Host Jesse Palmer tasks 16 top pastry chefs with crafting an elevated plated dessert in their signature style inspired by their assigned flavor and texture profile; judges Duff Goldman and Sherry Yard decide who makes it to the next round.

Host Jesse Palmer asks the 10 remaining chefs to reinvent a classic dessert with a modern twist; to impress judges Duff Goldman and Amaury Guichon, the bakers must craft a geometric layered mousse cake inspired by an assigned conceptual theme.

Guy Fieri dives into a meaty smorgasbord, starting with a funky Nashville joint that serves a skyscraper burger; in New Smyrna Beach, Fla., a chef cooks up real deal gnocchi, and an out-of-this-world spot goes huge with a monster pork chop.

Guy Fieri and his son, Hunter, are taking a culinary journey up to Juneau, Alaska, and they dive into everything from a family-run, wood-fired pizza wagon making reindeer pie to a funky basement spot mashing up Latin-Asian fusion.

In Wilmington, Del., there's a 1940s Italian family spot that's making beef braciole and meaty ravioli from scratch; a diner putting elevated spins on the French dip and meatloaf in San Diego; a Middle Eastern joint in El Paso, Texas.

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.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

Grub infused with international flavors; a spot in Wilmington, Del., puts Thai into sausage and Cuban into sandwiches; in Kauai, there's a Tiki joint cooking up Hawaiian flair; a Lebanese place in San Diego is serving authentic specialties.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

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

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

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

Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.

In St. Petersburg, Florida, a lights-out spot with righteous ramen; in Lansing, a funky joint frying up everything from wings to pig skins to chicken gizzards; a New Orleans smokehouse sausage meat pies and spicy shrimp boudin.

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

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

Guy Fieri returns to some of his favorite diners, drive-ins and dives; whether they've opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.

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

Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.

In St. Petersburg, Florida, a lights-out spot with righteous ramen; in Lansing, a funky joint frying up everything from wings to pig skins to chicken gizzards; a New Orleans smokehouse sausage meat pies and spicy shrimp boudin.

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

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

Guy Fieri returns to some of his favorite diners, drive-ins and dives; whether they've opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.

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

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

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

Cut up to half the cost of your monthly cell phone bill; same towers, same coverage, but a lot less money; it sounds great but is it too good to be true?; join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

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.

Paid programming.

Back in her school days, Kardea would spend her weekends planning a trip to Mexico with her besties.

Kardea Brown sets up carnival games and fair food in the backyard; Kardea makes low-country seafood nachos, mini corn dog muffins, funnel cake bites topped with strawberry sauce, and chocolate-dipped frozen bananas on a stick.

Kardea Brown's siblings come over for fun and games with the perfect game night menu, including Kardea's Reubens with sea island dressing, twirly tornado chips, black-eyed pea hummus and sweet strawberry snowball cookies.

Kardea Brown throws a garden party for her girlfriends, showcasing locally grown ingredients; she prepares Creamy Leek and Steak Pasta, Low Country Style Shrimp Toasts with House Pickled Okra, Mixed Berry Crumble and White Sangria.

Molly Yeh's sister is visiting, so Molly's taking her snowshoeing, they snack on pistachio white chocolates and beef and rutabaga hand pies with jalapeño ketchup; they have some cheesy fun with a Gruyère fondue dinner party.

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

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

Molly Yeh puts together a kids' brunch; she serves breakfast sausage.

Ree Drummond has cocktail hour and a summer party on her mind; she puts her ranch kitchen spin on a BBQ shrimp cocktail, makes irresistible buffalo chicken meatball skewers, bakes bacon ranch cheesy bread and mixes up blueberry-basil limeade.

Cooking dishes that are both simple and refined, starting with crab cakes and five-ingredient remoulade; peppercorn-crusted steak with pimento-creamed spinach, and lemon-thyme sheet pan chicken and potatoes.

Ree Drummond's favorite women are visiting her new house; she makes mini pineapple shrimp tostadas and bacon-wrapped baby potatoes for bite-sized apps before whipping up boozy chocolate trifles and blackberry blood orange mojitos.

Ree Drummond shares a foolproof plan for an impromptu Tex-Mex dinner party; the menu includes Chili-Orange Steak Street Tacos, Corn and Black Bean Salad and Strawberry Tres Leches Cake.

The Kitchen hosts serve up packable eats for the beach, park, pool or a hike; they make Picnic Fried Chicken with Honey Giardiniera Butter, Curried Chickpea Salad Pitas and Chilled Melon, Cucumber and Mint Salad; tips for outdoor feasting.

The Kitchen hosts share recipes for a spring soiree; Alex Guarnaschelli makes asparagus and prosciutto in phyllo; Katie Lee Biegel prepares a main course of spring chicken paillard; Sunny Anderson brings her easy rainbow fruit salad.

Guy Fieri invites four chefs to play cool games by preparing hot dishes using nothing but frozen food; after a hot sandwich and a side in round one, the chefs may use one non-frozen ingredient in the final round if they can score a goal.

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

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

Guy's letting four chefs choose between three different budgets over three rounds; they quickly realize it's much harder than it looks, with one budget allowing for only four dollars a plate.

Guy Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.

In the final first-round battles, Guy Fieri welcomes TOC VI semifinalist Lee Anne Wong to face off against Iron Chef Stephanie Izard. In the last battle of the round, the fourth mystery culinary icon is revealed to take on qualifier winner Kenny Gilbert.

Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.

Host Eric Adjepong brings a trio of dessert legends to his table. With $15,000 of their own dough on the line, Damaris Phillips, Zac Young, and Duff Goldman are ready to prove they've got the savory chops to match their sweet skills.

In the final first-round battles, Guy Fieri welcomes TOC VI semifinalist Lee Anne Wong to face off against Iron Chef Stephanie Izard. In the last battle of the round, the fourth mystery culinary icon is revealed to take on qualifier winner Kenny Gilbert.

Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.

Host Eric Adjepong brings a trio of dessert legends to his table. With $15,000 of their own dough on the line, Damaris Phillips, Zac Young, and Duff Goldman are ready to prove they've got the savory chops to match their sweet skills.

Paid programming.

Paid programming.

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.

Paid programming.

Chefs Jeff Mauro and Antonia Lofaso assess the culinary carnage by asking the infamous star recruits to whip up their go-to dinner party dish; in the main dish challenge, the teams learn to butcher a whole fish and replicate an elegant seafood dish.

Guy Fieri gets sold on some serious salads as chef Tiffany Derry serves her Southern niçoise salad; chef Eric Greenspan bets on broccoli date crunch salad; chef Christian Petroni makes a grilled romaine with bagna cauda and spicy prawns.

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

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

Guy Fieri and his friends are planning a picnic; Domenica Catelli shakes up a Tennessee Tart cocktail; Gerry Garvin serves lobster cocktail; Aaron May builds a cobb salad in a Jar; Christian Petroni gets sweet on sugar snap peas with brown butter.

Alex Guarnaschelli makes a Double Stack Patty Melt with Caramelized Onions and Gruyère while hosting a look back at some of The Kitchen's best diner-inspired recipes, including Lemon Meringue Pie and a mouthwatering Katsu-Inspired Meatloaf Sandwich.

Recreating take-out staples from the comfort of home with Katie Lee Biegel's summer shrimp pad thai, Jeff Mauro's Chicago-style steak burrito, Geoffrey Zakarian's green melon margarita and Sunny Anderson's nutty upside down cinnamon rolls.

The menu includes bucatini carbonara, turkey piccata and no-bake chocolate hazelnut cheesecake; the hosts share some store-bought shortcuts that feel homemade.

Host Jesse Palmer asks the 10 remaining chefs to reinvent a classic dessert with a modern twist; to impress judges Duff Goldman and Amaury Guichon, the bakers must craft a geometric layered mousse cake inspired by an assigned conceptual theme.

Iron Chef Michael Symon and actress Brooke Shields band together to take Bobby Flay down; with Italian chef and restaurateur Carla Pellegrino and Atlanta's Idris Muhammad on their side, Bobby will be singing a different tune.

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier chef Damaris Phillips, while chefs Malik Rhasaan and Sean Pharr attempt to claw their way to victory against Bobby Flay.

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

Scott Conant and actress Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

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

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

The laughs are flowing when comic Tony Rock and jokester Alex Guarnaschelli heckle Bobby Flay in his own kitchen; Delaware chef Bill Clifton and Long Island's Stephan Bogardus compete for the last laugh.

Fine-dining master Chef Geoff Lazlo faces off against Cincinnati legend Chef Daniel Wright, and both want to see Bobby Flay go up in smoke; Chef Josh Capon is joined by actress Teri Hatcher to make sure the chefs have the firepower to 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.

The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win.

Bobby Flay brings his A-game when Mexican cuisine chef Katy Smith and Denver chef Jose Guerrero show up with talent to spare; the pressure mounts for Iron Chef Michael Symon and Valerie Bertinelli to choose their contender.