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The recruits compete in a scavenger hunt race for ingredients before chefs Jeff Mauro and Antonia Lofaso challenge them to dive into making squid ink seafood pasta; the two bottom recruits must make fresh pasta and sauce in a blind challenge.

For the final showdown, chefs Jeff Mauro and Antonia Lofaso guide the recruits in preparing a three-course restaurant-quality meal; judges Gino D'Acampo, Judy Joo and Kelsey Barnard Clark blind-taste the dishes to crown the winner.

Memorable suppers from Molly's early days on the farm include chicken pot hot dish and a sweet cookie salad with homemade cookies and mandarins; Pizza Friday features sausage and broccolini pizza pockets to be enjoyed out on the tractor with Nick.

Molly Yeh is making hearty cheeseburger potato soup for dinner; veggie supreme pizza bagels, loaded cheesy pickle nachos and iced dinosaur cookies for late-night snacks.

Molly Yeh and Nick unearth local lore by reviving a historic speakeasy, Whitey's Wonderbar; Molly is inspired to make crispy roasted chicken with carrots and potatoes, a homemade bread, butter and relish plate, whitefish dip and her own dessert.

Molly makes cheesy smashed meatball burgers, a colorful antipasto salad with prosciutto-wrapped breadsticks, a crispy parmesan fried onion and spumoni cake jars for dessert.

Bright ideas for sweet and savory bites perfect for any holiday party; Sunny Anderson creates a DIY carving station with her Easy Beef Tenderloin with Holiday Pesto.

Beef tenderloin with blue cheesy Yorkshire puddings; easy garlicky lemon butter green beans; mashed potatoes gratin; gingerbread house cookie cake; mulled cranberry punch.

Marcela Valladolid teaches how to set a sparkling holiday table; Jeff Mauro's seasonal orange cranberry wreath cake; Geoffrey Zakarian makes a flame of love cocktail; manners expert Thomas Farley gives party etiquette advice.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

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.

Chef Jet Tila and "The Talk"'s Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity dishes.

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.

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

Chefs Poppy O'Toole and Mika Leon lost once to Bobby Flay and they're back to ensure that doesn't happen again; Antonia Lofaso and Sophie Flay root them on from the sidelines.

Five former champions return to the workshop for another round of competition; creating a Christmas village puzzle out of six perfectly interlocking cookies and crafting massive Christmas mantels with realistic fireplaces.

Five festive cookie makers use their imaginations to decorate cookies that feature the perfect present for ol' Saint Nick; the bakers also fashion the ultimate Christmas party-starter: life-size ugly Christmas sweaters.

Five cookie makers must take on the latest dessert trend and create cookies decorated to reveal surprises beneath the icing, then they have to defy gravity by building giant, hanging, cookie chandeliers worthy of the finest Christmas dinner table.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Host Oliver Hudson helps guide the remaining teams as they tackle their toughest challenge yet: making their gingerbread move! Guest judge D'Arcy Carden joins to help decide which teams make it to the finale, and which team goes home.

Host Wells Adams asks the empires to create hyperrealistic cakes that look like a holiday feast but taste like a decadent dessert; the teams that deliver both illusion and flavor for the judges continue their empire's reign.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Host Oliver Hudson helps guide the remaining teams as they tackle their toughest challenge yet: making their gingerbread move! Guest judge D'Arcy Carden joins to help decide which teams make it to the finale, and which team goes home.

Host Wells Adams asks the empires to create hyperrealistic cakes that look like a holiday feast but taste like a decadent dessert; the teams that deliver both illusion and flavor for the judges continue their empire's reign.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

Five cookie makers must come up with gingerbread men costumes and are challenged to construct candy filled versions of Downtown North Pole.

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This amazing Beauty Secret is for all ages & skin types. You'll create a Youthful, Sexy Glow with 1 Compact, 1 Brush, in 1 Minute & discover the Magic of Mineral Mist by Christina Cosmetics.

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.

Chef Michelle Wallace feels like the underdog against Bobby Flay's Titans, but she's here to prove her down-home Southern flavors can compete with anyone to win $25,000. Katie Lee Biegel, star of The Kitchen, determines the winner.

Chef Martel Stone infuses his West African-inspired flavors into Bobby Flay's club; the Titans know better than to underestimate Martel's cool vibe, as he is here to settle a score with Brooke Williamson and win $25,000.

Jet Tila may be friends with Bobby Flay's Titans, but he's ready to be not so friendly to add Triple Threat Champion to his list of accolades and walk away with $25,000; global chef Lorena Garcia will be the judge of that.

Chefs Kelsey Barnard Clark, Carlos Anthony and Crista Luedtke set their friendships aside for a culinary competition.

Eric Adjepong invites comfort food connoisseurs Eddie Jackson, Molly Yeh and Damaris Phillips to risk $5,000 of their own money in an intense game of skill and chance.

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

Four chefs are eager to impress as they race to make appetizers with mizuna and a weird pizza, but first round jitters are a real problem; a deep-fried oddity is part of the challenge for the competitors in the second round.

This battle is all about indulging wholeheartedly in late-night cravings; in the first round, tacos and ramen in the basket force the chefs to make fusion plates; the entrée basket includes a very hot pepper and a beloved potato product.

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.

Cooking Channel stars Gabriele Corcos, Kelsey Nixon, Roger Mooking and Jim Stacy are set to take on a holiday challenge; the appetizer basket features a whole roasted goose; a meat-and-potatoes entree round.

Four grandmas bring their cooking styles to the kitchen and give the judges a holiday dining experience to remember; unusual candy canes in the appetizer round; a gilded surprise in the second basket; holiday cookies in the dessert round.

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

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

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

Carla Hall and Sean Evans team up with chefs Chris Binotto and Darian Hernandez to challenge Bobby Flay to a food battle.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

In the spirit of the holidays, Amanda Freitag invites actress Jamie-Lynn Sigler to bring some cheer to the arena; they ho-ho-ho-hope that either chef Ron Duprat or chef Gabriel Pascuzzi can slip in Grinch-style to steal the win from Bobby Flay.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

In the spirit of the holidays, Amanda Freitag invites actress Jamie-Lynn Sigler to bring some cheer to the arena; they ho-ho-ho-hope that either chef Ron Duprat or chef Gabriel Pascuzzi can slip in Grinch-style to steal the win from Bobby Flay.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.

Are you making the most of your Medicare coverage? In this program you will learn about the variety of Humana Medicare plans designed to fit your needs, your lifestyle, and your budget.

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Duff Goldman's team and Ashley Holt's team battle to make cakes inspired by their best meal ever and featuring hyperrealistic food. Deciding which cake is worthy of $10,000 is up to judges Amaury Guichon, Sherry Yard and Jacques Torres.

Duff Goldman's squad and Timbo Sullivan's team create cakes that feature dazzling architectural detail, both inside and outside; judges Amaury Guichon, Sherry Yard and Drew Scott decide which cake wins the $10,000.

Ree Drummond spices things up with her favorite speedy cajun tequila shrimp lettuce wraps, then she turns up the heat with peppers, shells and cheese, a colossal mountain burger, and a jalapeño blackberry margarita with a kick.

Italian meatball soup; potato-leek pizza; skillet cookie; orange brulee.

Stuffed pizza crust with arrabiata sauce; orange blueberry muffin tops; a little fruit with my crisp; crispy chicken skins; incredible CLT salad with simple ranch dressing.

Ree Drummond is prepares for a party by making a tasty lineup of low-carb appetizers; sausage stuffed mushrooms; make-ahead zucchini roll ups; baked brie a la Ree; jalapeno cheese crisps; salmon and cucumber bites; Spanish marinated olives.

Ree Drummond is on the ranch making fast and easy dishes; there's shortcut gussied up ramen followed by an effortless one pot clam spaghetti.

Ree Drummond thinks thrifty with meals that are budget-friendly and big on flavor, like hearty veggie ragu with cheesy polenta, a 16-minute creamy pork chop pasta, stunning slow cooker chicken verde burritos, and her mash-up cheeseburger bowls.

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.

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

Alex Guarnaschelli makes her return to Flavortown Market by taking on Rocco DiSpirito and Brian Malarkey; Guy Fieri hits them with his new swap wheel.

Four previous winners return for the holidays to take on more of Guy Fieri's games; chefs must shop for ingredients using nothing but oversized stockings; chefs are given a gingerbread house that they must flip into a fine dining holiday dinner.

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

Guy Fieri 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 Fargo, N.D., a funky place is piling barbecue onto mac and heating up wings; a Mexican joint in Parkland, Fla., is pumping out righteous recipes inside a gas station; a scratch-made spot servin' up hearty home cooking in Philadelphia.

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

Guy Fieri is checking out all kinds of culinary, like a Las Vegas food truck smoking up monster sandwiches and a California comfort spot with pot pie; a Mediterranean joint's beef skewers and tandoori chicken.

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

Guy Fieri is digging into cheffed-up eats of all kinds; a "Diners, Drive-Ins and Dives" alum is sourcing local Decatur, Ga., ingredients for coffee-dusted venison; a joint in Texas is topping its bagels with basil schmears.

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

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.

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

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and Ana Navarro from "The View" uplift the audience.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

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.

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

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and Ana Navarro from "The View" uplift the audience.

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

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

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The Scout Elves want to play the "12 Days of Christmas" at their concert, but they mix up the lyrics; Duff Goldman tasks the teams with delivering a twisted-up "12 Days of Elfmas" showpiece.

The scout elves have some trouble tuning up Santa's sleigh, so Duff Goldman asks the teams to create a sleigh design that will wow Mr. Claus; two teams build inventive snow forts for a snowball fight between judges Kardea Brown and Ashley Holt.

The scout elves fly over their favorite places as they return to the North Pole, so Duff Goldman challenges the finalists to elf-ify a famous landmark; Kardea Brown and Ashley Holt award their Ambassadors of Confectionery Concoctions with $25,000.

The five bakers use cookies to show off their vision of Christmas future; building baked and breakable gift displays to re-create the joy of unwrapping gifts on Christmas morning.

Five cookie makers put their heart and soul into crafting cookies that celebrate Christmas weddings; the competition heats up as the cookie makers create 3D Christmas trees inspired by plants found deep in the desert.

Ree and Eddie challenge five cookie makers to make holiday cookies from when dinosaurs roamed the Earth; the bakers craft 3D vehicles fueled with soda flavors for moving around the North Pole.

Ree Drummond and Eddie Jackson invite four cookie-making couples to make two gift tags -- one for each of them; the pairs then construct a fortress fit to withstand a snowball fight with a ready pile of snowballs in hopes of winning $10,000.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Giada De Laurentiis decks the halls as triple-threat titans Tiffany Derry, Michael Voltaggio and Brooke Williamson try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

Carla Hall ushers in an all-pastry holiday extravaganza with chefs Alex Guarnaschelli, Damaris Phillips and Zac Young.

Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.

Geoffrey Zakarian is Bobby Flay's tour guide as chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.

Jonathan Bennett asks the five teams to create a jolly depiction of a heist involving the world's naughtiest kids stealing Santa's famous Naughty List.

Five teams of cake and sugar artists must imagine what happens outside of the North Pole and make a creation symbolizing Santa Claus as a world hero.

Five teams of master cake and sugar artists create what happens when all the Thanksgiving turkeys decide to make a break for it.

The five teams show the judges what happens when too much holiday magic happens and newly minted toys come alive, escape from their boxes and go crazy.

Raven-Symone challenges the four remaining teams of master cake and sugar artists to imagine the most romantic wedding the world has ever seen at the North Pole; judges Shinmin Li and Erin Acevedo decide which team will go home with $25,000.

The four remaining teams of cake and sugar artists must create the most bizarre visions of a Christmas party in the animal kingdom.

Five teams of master cake and sugar artists create what happens when all the Thanksgiving turkeys decide to make a break for it.

The five teams show the judges what happens when too much holiday magic happens and newly minted toys come alive, escape from their boxes and go crazy.

Raven-Symone challenges the four remaining teams of master cake and sugar artists to imagine the most romantic wedding the world has ever seen at the North Pole; judges Shinmin Li and Erin Acevedo decide which team will go home with $25,000.

The four remaining teams of cake and sugar artists must create the most bizarre visions of a Christmas party in the animal kingdom.

Five bakers take on a stringy trend and build Christmas cookie carousels.

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

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.

For the kickoff challenge, 12 kid bakers create an animal texture tart decorated with creature-inspired features like scales, feathers, fur or fins; adding an edible version of their animals tail.

Duff Goldman and Kardea Brown challenge kids to make animal macarons with edible habitats; Duff demonstrates smooth batter preparation before the baking competition begins.

Inspired by the animated movie "Dog Man," Duff Goldman and Kardea Brown pair up the remaining 10 kid bakers to create two-tiered "Dog Man" cakes; the bakers must incorporate an ingredient that all dogs and humans love, bacon!

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Hosts James and Oliver Phelps challenge the baking teams to create supersized "Harry Potter" artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Guy Fieri's filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago. Then, a Missoula, MT, spot is getting creative with a banh mi burger, and a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

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 diving into killer culinary and cocktails. In San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada, and a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Guy Fieri goes from strudel to noodle; in Boulder, Colo., a boho joint serves sweet strudel; Alberta's next-level Nepalese; in Memphis, Tenn., a couple brings big flavor to killer noodles.

Guy Fieri checks out scratch-made Italian in Buffalo, Wyo., a gluten-free Venezuelan spot in Calgary, Alberta, and a southern Caribbean mashup serving oxtail with extra spice in Memphis, Tenn.

Guy Fieri's grabbing seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.

Guy Fieri is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

Brisket and burgers at a butcher shop-restaurant in Palm Beach, Fla.; Latin-style pork belly and Caribbean oxtails in Houston, Texas.

Guy finds clean eats in Sioux Falls, S.D., a 25-ingredient meatloaf in Fairbanks, Alaska, and Midwest mashups in Moorehead, Minn.

Guy Fieri digs into both meat and sweet, starting in Sioux Falls, S.D., where a market-butcher eatery is serving a culinary extravaganza; in Fargo, N.D., a bakery cafe makes sticky pecan rolls and a savory French pastry dish.

Guy Fieri rolls into a tucked-away panini paradise in Chehalis, Wash.; a Korean spot in Brentwood, Tenn., gets spicy with its chicken and bulgogi; in Houston, a barbecue joint throws Tex-Mex into the mix with brisket tacos and jalapeno sausage.

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

Guy Fieri's diving into Thai food, pie and hearty fries; in San Diego, a spot is serving fish and ribs; in Arroyo Seco, N.M., a New Zealand food truck makes meat pies; a cozy joint loads up bison chili fries.

Guy Fieri's digging into dishes that begin with great dough, starting with savory venison sopes in Minneapolis. Then, in Missoula, MT, a pizza spot is slinging artisan pies like meatball verde, and a funky joint is serving up flavorful vegan doughnuts.

Guy Fieri catches up with lights-out lengua at a mom-and-pop taco spot in Phoenix; a meatless butcher in Minneapolis puts their plant-based stamp on a huli-huli rib panini.

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

Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.

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.

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 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.

Guy Fieri catches up with lights-out lengua at a mom-and-pop taco spot in Phoenix; a meatless butcher in Minneapolis puts their plant-based stamp on a huli-huli rib panini.

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

Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.

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.

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 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.

Guy Fieri's diving into Thai food, pie and hearty fries; in San Diego, a spot is serving fish and ribs; in Arroyo Seco, N.M., a New Zealand food truck makes meat pies; a cozy joint loads up bison chili fries.

Guy Fieri's digging into dishes that begin with great dough, starting with savory venison sopes in Minneapolis. Then, in Missoula, MT, a pizza spot is slinging artisan pies like meatball verde, and a funky joint is serving up flavorful vegan doughnuts.

Guy Fieri's heading back for some global grub, starting with Thai in Phoenix, Ariz.; a Syracuse, N.Y., spot is still serving up legit Lebanese; Triple-D's first Druze restaurant is thriving in New York City.

Guy Fieri's headed back to some funky faves; the Cajun cuisine is still killer at an Indiana joint; a breakfast-and-lunch spot in Boston is slinging serious sammies; family-run eatery in upstate New York is dishing out an over-the-top turkey Reuben.

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

Join your host Mike Mezack as we explore why 2026 will change the numismatic hobby forever, including a once-in-a-lifetime Silver Eagle. We are locking in orders for this historic coin but spots are limited! Don't miss out!

Kardea Brown hits the beach with friends for some fun in the sun and a summer-perfect picnic featuring a low-country boil, fresh peach arugula salad and sparkling summer lemonade; for a sweet treat, frozen confetti vanilla whoopie pies hit the spot.

Kardea makes a Southern-inspired meal of low country spatchcocked chicken served with traditional gullah red rice and a warm asparagus salad, then Grandma's cinnamon raisin bread pudding.

After visiting a local vineyard with her mom, Kardea Brown makes a wine-inspired meal that includes steak and patatas bravas, brussels sprouts and kale salad with Green Goddess dressing, salted caramel pots de crème, and red muscadine sangria.

Kardea Brown invites her friend KJ Kearney over to try her versions of Charleston's best dishes; a panko fried pork chop sandwich on grilled Texas toast, shaved cabbage slaw with shallots and dijon vinaigrette and homemade banana pudding.

The Kitchen Helpline is open for the holidays; Sunny's hot ham and cheese wreath and Katie's crispy artichoke hearts; baker Dan Langan creates savory gingerbread people; Justin Warner makes an easy beef Wellington pie.

Molly makes comforting sweet flatbreads with lemon yogurt whipped cream for lunch to keep them warm; then she prepares an even cozier dinner of spiced chicken pot pies, crispy chili brussel sprouts and halva apple pie bars.

Molly Yeh is kicking off the new year with a bang; she makes her tangy English muffin jam rolls, satisfying Miso salmon grain bowls and Harissa roasted carrot dip with seedy cheese crackers; Molly's black sesame buckeyes.

Ree Drummond is making Italian-inspired favorites, starting with Creamy Shrimp Pasta; Ree makes her version of Crispy Fried Eggplant, a Pea and Burrata Salad and an Olive Oil Caramel Sundae for a taste of the dolce vita.

Ree Drummond is taking questions about holiday favorites, and the answers include Fried Quail with Biscuits and Gravy, Short Rib Spaghetti Sauce and a Herby Sticky Spiral Glazed Ham. Plus, Ree's Sticky Toffee Braid is a festive, super-quick dessert.

The menu of seafood dishes for Christmas Eve includes easy smokin' Haute white fish dip, mussels arrabiata and shrimp and lobster risotto; salt baked whole fish is a showstopper for a holiday feast.

The hosts are sharing nostalgic bites from their hometowns, like baked steak and gravy, New England clam dip and an authentic Chicago-style pizza pillow puff; chocolate pudding and cream roll cake is inspired by a well-loved sweet treat.

Host Jesse Palmer challenges the teams to create a holiday light show out of gingerbread and pair their glittering creations with the lightest of all desserts: choux pastry; judges Nacho Aguirre, Kardea Brown and Breegan Jane choose the winning team.

The baking teams are tasked with creating holiday memory snow globe scenes in gingerbread; they must also make a treat using the most common baking ingredient to represent snow -- coconut.

The Abominable Snowman inspires the challenge theme, "A Monster Christmas"; the teams must make an oozing caramel dessert to go with their display.

The best part of shopping at the holidays is seeing all the window decorations, so the baking teams are asked to turn their favorite holiday window scene into a gingerbread display with an animated element and a champagne dessert.

Host Jesse Palmer welcomes a group of 12 bakers to celebrate holiday get-togethers with seasonal desserts; only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to earn the grand prize of $25,000.

Jesse Palmer asks the bakers to make flavor-forward cookies; judges Carla Hall, Duff Goldman and Nancy Fuller decide the winner in a blind tasting.

Jesse Palmer asks the remaining seven bakers to team up and make ooey-gooey caramel and chocolate desserts; the real party begins as the ice luge arrives; the bakers make boozy trifles for judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer asks the bakers to make footie pajama macarons, cream puff garlands and a dessert consisting of either a Charlotte royale, entremets cake or a dacquoise cake.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

Jesse Palmer asks the bakers to make footie pajama macarons, cream puff garlands and a dessert consisting of either a Charlotte royale, entremets cake or a dacquoise cake.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

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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 Yeh celebrates the Lunar New Year with a Chinese-inspired feast that includes saucy orange chicken, peanut-buttery pork, Dan Dan noodles, and lucky baloney egg rolls.

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

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

Molly Yeh is celebrating her sixth wedding anniversary with an epic dinner that includes a T-bone steak, scalloped potatoes, charred broccolini with shishito pepper romesco and a marzipan moose mousse cake.

Molly Yeh celebrates St. Patty's Day on the farm with some extra green; she gets cooking with a cheesy zucchini feta pesto lasagna.

Molly is making some of her favorite Chinese-inspired recipes; Molly's dad is flying in with Aunt Lucy to visit her and baby Bernie, so Molly makes them her grandma's sweet and sour tepong pork with fried rice that's easy and addictive.

Molly Yeh shares her favorite cozy recipes, like succulent meatball-stuffed biscuits; she also loves her tomato squash soup and creamy spinach and artichoke chicken casserole.

Molly Yeh prepares Canadian treats, including a ham and pineapple pizza, maple walnut Nanaimo bars and a bloody caesar salad; for a Canadian border mash-up, Molly makes a hot tot short rib poutine.

Ree Drummond is tackling holiday questions, and the answers include outrageously cheesy Lasagna Dip and Chips and a Big Festive Salad perfect to take to any potluck bash.

Ree Drummond shares four festive potluck party ideas for the Christmas cocktail party season; cheery cheesecake Santa hats; bruschetta bar to go; Mediterranean artichoke dip and mini bagel chips for a friend's party.

Molly Yeh and Nick celebrate their 10-year wedding anniversary with some nostalgic favorites; she prepares Prosciutto and Swiss Croissant Strata, Loaded Avocado Hashbrowns with Salsa Macha, a Creamy Fruit Salad Cocktail and PB.

Molly Yeh shares her favorite choco-licious recipes to curb the cravings; she makes s'mores pie, chocolate sea salt rugelach and mini marzipan treats; rich and gooey Turkish coffee brownies will be enough to satisfy any chocolate appetite.

Ree Drummond cooks up her favorite one-pan crowd pleasers for the holidays or anytime; there's easy mexican chicken and rice, shortcut sheet pan lasagna and sloppy joe mac and cheese; braised short ribs and carrots are perfect for a celebration.

Ree makes cookie swap goodies for four awesome cowboys swinging by to fill up their cookie plates with festive treats; cinnamon roll cookies; red velvet crinkle cookies; no-bake cornflake wreaths; quick Holiday Haystacks; Shortcut Peppermint Bark.

The hosts share their inspired dishes for a festive holiday feast, from Super Cheesy Hometown Lasagna to Fried Shrimp with AtomiCocktail Sauce.

Pork crown roast with roasted potato and vegetables; smokey bar nut mix; flaming provolone with parsley toast; peppermint skillet cake; blood orange sherry cobbler cocktail punch.

Five teams with assigned architectural styles, brownstone, midcentury, coastal, chalet and villa, each build gathering places as the first corner of their miniature worlds; host Oliver Hudson is joined by guest judge, stylist Brad Goreski.

The teams return to double their gingerbread villages with shops and cafés; guest judge Christina Tosi joins as the charm, cheer and chaos unfold because it's the Olympics of gingerbread, and one team won't make it to the next round.

Host Oliver Hudson helps guide the remaining teams as they tackle their toughest challenge yet: making their gingerbread move! Guest judge D'Arcy Carden joins to help decide which teams make it to the finale, and which team goes home.

Hosts James and Oliver Phelps challenge the baking teams to create supersized "Harry Potter" artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.

James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.

For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

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

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.

Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.

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.

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

Molly Yeh teaches Nick how to make brown butter buttermilk donuts in exchange for a welding lesson; Molly makes a cozy Midwest dinner of chicken wild rice hotdish, deep fried broccoli and monster cookie bars for dessert.

Molly Yeh hosts a harvest bake-off for the farmers in the shop, submitting her own Chocolate Combine Cookies; she makes a big lunch with hearty Bacon Frittata Focaccia Sandwiches, Kimchi Mac and Cheese, and Broccolini and Cannellini Soup.

Santa's sausage and snow strata brunch; tips for prepping meat and cheese board; chocolate raspberry bundt cake; chorizo-stuffed pork loin; winter wonderland crafts for the kids; two nightcaps -- one naughty and one nice.

Colorful, delicious recipes and ideas to fill the holidays with joy, starting with Katie Lee's gingerbread pancakes and Jeff Mauro's festive Christmas wreath salad; Katie and Sunny Anderson also share two new hot cocoa ideas for any holiday party.

Serving up a nostalgic menu of festive classics, as Geoffrey Zakarian shares a roasted whole duck with honey, spices and oranges, Katie Lee Biegel puts a spin on oysters Rockefeller and Jeff Mauro upgrades figgy pudding.

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 Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

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

Fashion icon Carson Kressley and pastry chef Stephanie Boswell zhuzh up chefs Chris Infinger and Kevin Lee and prepare them for victory over Bobby Flay.

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

To celebrate "Aquaman and the Lost Kingdom," host Jeff Mauro asks the teams to imagine what holidays look like under the sea and incorporate underwater plant life made entirely of sugar.

Jeff Mauro challenges the three remaining teams to reveal what will happen when the kids finally catch Santa while he's delivering their toys.

The last two teams standing take Christmas light displays to the next level by creating large-scale illuminated structures; Jeff Mauro, Shinmin Li and Aarti Sequeira determine who will be crowned Holiday Wars champion and win the $25,000 prize.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

Joanna Gaines joins as guest judge to help choose the champion.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

Joanna Gaines joins as guest judge to help choose the champion.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.

Five crafty cookie makers design their own interpretation of a young Santa and Mrs. Claus; cookie greenhouses with edible windows and herbs.

This amazing Beauty Secret is for all ages & skin types. You'll create a Youthful, Sexy Glow with 1 Compact, 1 Brush, in 1 Minute & discover the Magic of Mineral Mist by Christina Cosmetics.

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

Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.

In the final shift, Michael Symon and Esther Choi give the five remaining chefs a familiar challenge before asking them to create an elevated breakfast, lunch and dinner for judges Antonia Lofaso, Graham Elliot and Jet Tila.

After more than 20 nonstop hours, Michael Symon and Esther Choi ask the final chefs to create an elevated lunch and dinner; judges Antonia Lofaso, Graham Elliot and Jet Tila decide who will win $75,000 and the title of "Last Chef Standing."

Three lobster specialists challenge Alex in two rounds of competition to prove their skill with the king of crustaceans.

In a battle for the ages, Alex competes against her rivals, other Iron Chefs; Michael Symon, Stephanie Izard and Jose Garces face their friend in a battle for supremacy judged by Simon Majumdar and Geoffrey Zakarian.

Eric Adjepong welcomes chefs Ray Garcia, Claudette Zepeda and Gustavo Romero to battle with Alex Guarnaschelli over Mexican cuisine; judges Daniela Soto-Innes and Bricia Lopez determine if the expert chefs are too spicy for Alex to handle.

Alex Guarnaschelli and Eric Adjepong watch three skilled chefs take on a pastry challenge; chefs from Kentucky, California and New Jersey take their shot at knocking Alex out of the top spot.

Four chefs celebrate international night markets and the culinary creativity they inspire; Duck challenges the chefs to make good decisions, while some alarming kabobs in the final basket guarantee interesting desserts.

The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

America's 50th state knows how to cook up a good time and the fryer is a hot commodity in the appetizer round, creating dilemmas for the chefs who didn't get there first; fish and seaweed in the entrée basket keep the island vibes going strong.

Four talented pastry chefs get to make a chocolate feast for the judges; in the first round of this all-desserts battle, the competitors must make dark chocolate creations that include a prized fruit and a salty snack.

Four of Chopped's biggest winners return to share stories of their life-changing victories and -- in the spirit of the season -- play for a favorite charity.