Guy and Hunter force celebrity couples to shop in separate halves of the store to make breakfast in bed.

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

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!

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

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge each other to create some next-level tailgate barbecue; the contenders grill up some mind-bending BBQ mashups.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides. Later, the bottom two chefs face a prickly crustacean in a fiery Gauntlet showdown.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods; two chefs battle with breakfast sandwiches as entrées, while a strange coffee and meat dish prove challenging.

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

The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.

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.

Miami chef Adrianne Calvo won SOBE Food and Wine Festival's Triple Threat competition, but can she take down Bobby Flay's Titans on their home turf to win $25,000? OG restaurateur Rick Bayless amps up the pressure with his judging.

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

The BBQ princess, Leslie Roark Scott, goes up against the queen of pork, Jess DeSham Timmons, for a chance to grill Bobby Flay; racecar driving legend Danica Patrick and Food Network's Eddie Jackson try to wave the checkered flag on Bobby's victory.

Lela Loren, star of Power, pairs up with Bobby Flay's pal Michael Symon to try to get Bobby to power down in his own kitchen; chefs Lien Lin and Hamidullah Noori attempt to throw Bobby a curveball with a dish he's never heard of.

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

Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the runway to dress Bobby Flay down.

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

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán that they've got to beat Bobby Flay.

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.

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.

Scott Conant and Anne Burrell impress Bobby Flay with their good hair and their skilled competitors, chefs Dave Hadley and Kat Turner.

Bobby Flay meets his match when meteorologist Ginger Zee and Sunny Anderson storm the kitchen with chefs Basil Yu and Sanjay Rawat.

Eva Longoria and Eddie Jackson lead a Mexican standoff when Bobby Flay faces chefs Stefanie Torres and Nick Zocco -- and they're not leaving without a win.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Ramsay heads to Carlstadt, N.J., to see if he can help turn a struggling restaurant around.

Bobby Flay meets his match when meteorologist Ginger Zee and Sunny Anderson storm the kitchen with chefs Basil Yu and Sanjay Rawat.

Eva Longoria and Eddie Jackson lead a Mexican standoff when Bobby Flay faces chefs Stefanie Torres and Nick Zocco -- and they're not leaving without a win.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Ramsay heads to Carlstadt, N.J., to see if he can help turn a struggling restaurant around.

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.

Scott Conant and Anne Burrell impress Bobby Flay with their good hair and their skilled competitors, chefs Dave Hadley and Kat Turner.

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.

Bobby Flay must tackle something sweet against heavy-hitting pastry chefs Lasheeda Perry and Will Gustwiller; the Cake Boss, Buddy Valastro, brings in sportscaster Kathryn Tappen for the pastry battle play-by-play.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

2026 will be one of the most historic years ever in U.S. coinage; join your host Mike Mezack to learn about the incredible U.S. Quarter program and get a chance at an exclusive P&D Roll!

The second round action continues as the last of the Super 16 fight for a chance at the quarterfinals; Guy Fieri has four final spots in the Great 8 that will put each winning chef one step closer to winning the belt, the coveted title and $150,000.

Guy Fieri welcomes the victorious Great Eight back into the arena to compete in the toughest quarterfinals in Tournament of Champions history, where they'll have to face each other along with the dreaded randomizer in sudden death showdowns.

Guy Fieri challenges the final four with two semi-final battles, where the two chefs left standing will face off in one final head-to-head championship showdown.

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

Guy visits an amped-up deli serving up lamb burgers and ribs; a Koreatown favorite loads up Asian buns and a unique bacon-corn bar dish; a world-class bagel shop spices up their specialty and tops things off with Jersey's famous pork roll.

An Italian market in Robbinsville, N.J., serves prosciutto bread and multi-meat "boss of the sauce"; a seafood spot piles its specialties atop waffles in Louisville, Ky.; a barbecue food truck serves a fully loaded "shabamwich" in Portland, Ore.

Guy Fieri heads to Barcelona, Spain; a homey spot serving Galician-style octopus and soup; a grab-and-go sandwich place serving sausage and sauces; a family-owned place serving traditional dishes like rabbit and snail.

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's rolling into college towns; in Columbus, Ohio, a pierogi paradise dishing out their specialties and a barbecue truck smoking premiere pork; in Boulder, Colorado, a legit Thai joint serving knockout noodles and off-the-chain chicken.

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.

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 dives into mega meat and a little bit of sweet in Atlanta, Austin, Texas, and Richland, Wash.

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 is diggin' into all kinds of flavor, starting in Santa Fe, N.M., at a pub serving comfort grub like chicken and biscuits and in-the-shell clam chowder.

This trip, Guy Fieri is grabbing some unique eats.

A carnivore haven stacking sandwiches with dynamite duck and a pork trifecta; a taco joint loading up out-of-bounds oxtail; a cider house adding their specialty drinks to their kitchen creations, like fiery apple wings and a lamb French dip.

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

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 digs into regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.

Guy Fieri's unhinging his jaw for some sandwiches and big-time burgers; in Palm Desert, Calif., a market-deli is piling up the porchetta; a burger joint is adding over-the-top twists; in Nashville, Tenn., a Vietnamese spot is making the bomb banh mi.

Guy Fieri's digging major meat, Mexican and more; a meaty mashup in Ohio slays it with a signature cheesesteak; a Minneapolis spot serves lights-out Thai tea pancakes; a Montana joint plates up carne asada burritos.

Guy Fieri's going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.

Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

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 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 going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.

Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

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 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 unhinging his jaw for some sandwiches and big-time burgers; in Palm Desert, Calif., a market-deli is piling up the porchetta; a burger joint is adding over-the-top twists; in Nashville, Tenn., a Vietnamese spot is making the bomb banh mi.

Guy Fieri's digging major meat, Mexican and more; a meaty mashup in Ohio slays it with a signature cheesesteak; a Minneapolis spot serves lights-out Thai tea pancakes; a Montana joint plates up carne asada burritos.

Noah Cappe enjoys the newest offerings at the state fair of Louisiana, starting with mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce.

Host Noah Cappe visits two fall-tastic fairs for seasonal carnival treats; Fright Nights in West Palm Beach, Fla.; Dreaded Chicken 'n' Waffles and the Toxic Dog; local specialties like the Apple Cider Slider and Pumpkin Pie Cannoli.

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Join CSN Mint for a patriotic 2026 Silver Eagle overstruck with a 1776-2026 dual-date and American Flag Privy by Daniel Carr. Struck using a retired Denver Mint press and certified perfect MS70 First Strike by ANACS.

Molly creates a tasty tomato squash soup and labneh grilled cheese for lunch before husband Nick's trombone practice.

Molly Yeh's dad is in town to play a clarinet concert, and she's making an Asian-inspired lunch of succulent sugar-coated pork buns and crunchy drunken cucumber noodles to fill him up beforehand, plus homemade matcha mochi donuts.

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.

For Father's Day, Molly Yeh is making saucy chicken Alfredo lasagna, toasted ravioli salad with a creamy marinara ranch and chocolate-dipped strawberry krumkake cannoli!

Ree is busy working on a mom-made lunch for her father-daughter duo on the farm; her menu includes a classic cowboy quiche, Paige's favorite Italian salad, and some very green, cold and delicious honeydew melon gazpacho.

Burgundy beef stew; creamy cheese grits casserole; blistered green beans with a surprise ingredient; mini chocolate-cherry Bundt cakes.

Ree Drummond shines a spotlight on her husband, Ladd, as she makes ultimate breakfast bakes, Ladd's prime rib with jus, with enough leftovers for prime rib sandwiches or an easy prime rib salad, and a double chocolate shake.

Ree Drummond updates potluck cookout essentials. Her "Blueberry Crisp Dump Cake" combines two favorites; featuring sides like "Hot Honey Corn," "Maple Bourbon Baked Beans" and "Crunchy Coleslaw" that are sure to be a crowd favorite.

A celebration of fathers everywhere with pop-pleasing dishes; Pulled Pork Eggs Benedict; Breakfast Sausage Egg and Cheeseburgers; Peanut Butter and Banana Milkshake; Rum Raisin Milkshake; Cheesesteak Tacos; Father's Day gift ideas.

The hosts make a summery steakhouse menu to celebrate Father's Day, including Chicago steakhouse peppercorn-crusted filet, crab au poivre, and barbecue bacon wedge salad with grilled corn; the hosts share their favorite summer wines.

Chef Jet Tila recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples.

Nick DiGiovanni creates home-cooked meals packed with flavor.

The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a major shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.

Captains Bobby Flay, Maneet Chauhan and Brooke Williamson lead their teams as they build a multi-component BBQ feast using only vertical fire, suspended proteins, open flames and zero safety nets.

Inspired by the live music scene in Austin, Texas, and led by team captains Bobby Flay, Maneet Chauhan and Brooke Williamson, the Brawlers must listen closely and hit all the right notes with their BBQ feasts.

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

In Atlanta, a funky Asian spot puts out prime-time pork belly and wok-fried chicken; in Vancouver, an elevated diner dishes out duck pancakes and not-your-momma's meatloaf; in Kennewick, Wash., a brewpub pairs pints with house-made sausages.

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 Richmond is a jammin' Jamaican joint serving outrageous oxtail and fried chicken with true island flavor; in Reno is a sandwich spot going loco with the bird and putting a unique twist on the breakfast burrito.

On this trip, Guy Fieri is divin' into inventive eats; in Burlington, Vt., a funky joint cooking up mac and cheese pancakes; in Richmond, Va., going gangbusters with grits; artistic eatery in Ottawa, Canada.

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

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

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 checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

Guy Fieri hits the road for serious sammies; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Guy Fieri's diving into a world of flavor! In Calgary, Alberta, a family-run spot is dishing delectable duck confit Monte Cristo, a Reno, NV, joint is perfecting pork for a serious stir-fry, and an Asheville, NC, kitchen is serving out-of-bounds arepas.

Guy Fieri digs Greek-style lasagna at a family-run diner in Columbus; a California joint adds flair to comfort food with top-notch chicken and dumplings; big deal BBQ in New Jersey serves up pork and brisket piled high.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

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.

Guy Fieri heads to Cancun; an authentic, family-owned spot serving rellenos and chicharron gorditas; an underground spot pairing urban art with dishes like pork and seared tuna; an inside look at Guy's Playa del Carmen restaurant.

Guy Fieri hits the road for serious sammies; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Guy Fieri's diving into a world of flavor! In Calgary, Alberta, a family-run spot is dishing delectable duck confit Monte Cristo, a Reno, NV, joint is perfecting pork for a serious stir-fry, and an Asheville, NC, kitchen is serving out-of-bounds arepas.

Guy Fieri digs Greek-style lasagna at a family-run diner in Columbus; a California joint adds flair to comfort food with top-notch chicken and dumplings; big deal BBQ in New Jersey serves up pork and brisket piled high.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

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.

Guy Fieri heads to Cancun; an authentic, family-owned spot serving rellenos and chicharron gorditas; an underground spot pairing urban art with dishes like pork and seared tuna; an inside look at Guy's Playa del Carmen restaurant.

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 checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

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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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Jet Tila cooks seafood with two recipes from across Asia; he heats things up with a steamed striped bass and sizzling aromatic oil before creating a classic salmon misoyaki with deep umami notes and a miso glaze.

Chef Jet Tila cooks up some easy comfort dishes; he kicks things off with one of his favorite dishes that is deceptively simple, Lo Mein; Jet heads to a local market to pick out the right pineapple for pineapple fried rice.

Kardea is meeting Kedrick at his favorite fishing hole to catch their dinner; she plans to make crispy fried whitefish with a cornmeal crust, southern Brussels sprouts salad with homemade creamy poppy seed dressing and Kardea's fresh baked cornbread.

Kardea Brown cooks up a storm for a tailgate at the high school stadium with her family and friends; she throws down St. Louis-style ribs, beer cheese and soft pretzel bites, collard and red cabbage slaw, and momma Pat's goodie bars for dessert.

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 planning the perfect meal to celebrate her brothers for Father's Day; she is frying up her country fried steak with white gravy over Kardea's herby grits; to satisfy everyone's sweet tooth, Kardea bakes a banana pudding poke cake.

Rib eye steak with onion blue cheese sauce; restaurant style smashed potatoes; grilled corn with pasilla butter; strawberry sparkle cake.

Ree and her son, Todd, are delivering dinner to her dad and stepmom, so Ree makes creamy chicken cacciatore soup, Parmesan herb drop biscuits and Italian salad; for dessert, she makes her recipe of dark chocolate cheesecake.

Ree makes her father's favorites including a filet topped with roasted asparagus spears, juicy shrimp and a drizzle of hollandaise sauce.

Ree Drummond is in her kitchen sharing a menu that every dad will love, starting with easy cheesy meatball subs with crispy jalapeño and onion petals on the side; to hit the sweet spot, there's dark chocolate puddings.

Nick DiGiovanni creates home-cooked meals packed with flavor.

Nick DiGiovanni creates home-cooked meals packed with flavor.

The hosts make everything bagel breakfast casserole, a strawberry pandowdy, hazelnut shakerato coffee cocktails and the perfect Father's Day mug cake.

A round of Flavortown golf gets the dads in their comfort zone and determines which key ingredient they must feature in their steakhouse dinner.

Guy Fieri invites four chefs and dads from DDD to show off their skills; they shop for ingredients for a family favorite, but their kids call in with some strange requests.

Guy Fieri brings in four home-cook dads to take part in the DIY project of making family meals; they tell groan-worthy dad jokes to rack up ingredients for a family favorite meal and go bowling to strike out snacks.

Sophie Flay loves to mess with her dad, so she enlists the help of Alton Brown to hand her father the biggest surprise yet; mentors Jonathan Waxman and Dean Fearing enter the arena to face their protégé Bobby Flay one last time.

Father-and-son chefs Beto and Julian Rodarte battle it out to prove that the only thing stronger than family is their desire to beat Bobby Flay; Daphne Oz and model Jourdan Dunn will then decide who has the chops to take Bobby down.

Chef Mika Leon brings the heat against chef Michael Bertozzi; chef Carla Hall and actor Jesse Tyler Ferguson decide who has what it takes to join their modern family for a food fight against Bobby Flay.

Things get zany in the kitchen when the king of dad jokes, actor and comedian Bob Saget, teams up with Anne Burrell to get the last laugh on Bobby; Philadelphia chef Aliza Green and North Carolina's Sam Diminich show Bobby the joke's on him.

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.

Michael Symon and Madison Keys serve Bobby a curveball with a family duo.

Eddie Jackson partners with Bobby Flay's daughter, Sophie Flay; they bring the family drama center stage while chefs Hari Cameron and Leilani Baugh try to grab a mac 'n' cheese victory.

Host Terry Crews invites the 71 remaining cooks to compete in four challenges: a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich, and a mystery basket challenge. Judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

Host Terry Crews challenges 26 of the remaining 55 cooks to make a Sunday breakfast, a perfect scallop and the best one-pot dish to impress judges Alex Guarnaschelli and Nick DiGiovanni; after the battles, 14 cooks will be eliminated.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides. Later, the bottom two chefs face a prickly crustacean in a fiery Gauntlet showdown.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

Host Terry Crews challenges 26 of the remaining 55 cooks to make a Sunday breakfast, a perfect scallop and the best one-pot dish to impress judges Alex Guarnaschelli and Nick DiGiovanni; after the battles, 14 cooks will be eliminated.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides. Later, the bottom two chefs face a prickly crustacean in a fiery Gauntlet showdown.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

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

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

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The celebrity teams hustle during a head-to-head relay race through a faux-luxury resort to create poolside platters; then, chefs Jeff Mauro and Tiffany Derry challenge them to make crab cakes and seafood curry.

Breakfast tostada topped with fried egg; pineapple chicken tacos; a bowl of pozole with plenty of fixings; quick churros with caramel sauce.

Ree Drummond is getting ready for two busy days by preparing a variety of make-ahead marvels.

Ree Drummond is preparing for a night of canapés, cocktails and canvasses with a fun painting class at The Merc, and she has the fine art of finger food covered.

Ree Drummond shares cool desserts for hot summer days, including cherry almond chocolate chunk ice cream, party-ready boozy blackberry lime whips, classic homemade dipped cones and fabulous frozen prosecco grapes.

Ree Drummond is sharing a selection of sweets with no cooking required, including a showstopping Whiskey Peach Icebox Pie, a shortcut Lemon Pudding Bowl, Iced Coffee Pops and bite-sized Chocolate Peanut Butter Dates.

Katie Lee Biegel puts a seasonal spin on zucchini basil hush puppies; Geoffrey Zakarian and Sunny Anderson celebrate Shark Week with great white negronis and shark bark.

Taking brunch to the next level with Dubai pistachio cheesecake coffee cake, crab cake Eggs Benedict and huevos rancheros stuffed peppers; fluffy pancakes Suzette style with raspberry and orange are the perfect sweet ending.

Eric Adjepong invites "Chopped" judges Maneet Chauhan, Brian Malarkey, and Marc Murphy to his legendary card game; they double down with $10,000 as a battle over eggs Benedict determines if all three chefs have enough cash for the final hand.

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.

Pride is on the line in Eric Adjepong's late-night culinary poker showdown as 24 in 24: Last Chef Standing hosts Michael Symon and Esther Choi are joined by Season 2 champion Jonathon Sawyer to battle for a pot of $24,000.

Host Eric Adjepong welcomes Anne Burrell of New York, Joe Sasto of Chicago, and Chris Oh of Los Angeles to his late-night poker game; with $30,000 of their own money on the line, these chefs are here to settle which city's culinary scene reigns supreme.

The Kitchen's Sunny Anderson and Chef Giada De Laurentiis team up again to bring the heat into Bobby Flay's kitchen; the duo has recruited Indian expert Chef Paddy Rawal and Caribbean specialist Chef Trey Lamont to set Bobby's kitchen ablaze.

The queen of food, Martha Stewart, graces the kitchen along with her pal, Chef Richard Blais; they hold court with talented chefs Katherine Fuchs and Michael Merida to make Bobby Flay look like the court jester.

Two chefs want another shot at Bobby Flay; fine-dining chef Ryan Lory and Italian chef Jackie Rothong are back for redemption, and they've got chef Josh Capon and "The Kitchen's" Katie Lee in their corner as they seek sweet revenge.

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

Hip-hop icon Lil Jon and Anne Burrell get Bobby Flay's kitchen turned up with lights, beats and bottle service; chefs Eva Pesantez and Robert Butts have Bobby on the VIP list.

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

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.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

Inspired by the live music scene in Austin, Texas, and led by team captains Bobby Flay, Maneet Chauhan and Brooke Williamson, the Brawlers must listen closely and hit all the right notes with their BBQ feasts.

The grills and smokers are gone, and the Brawlers must go back to basics with raw wood, stone, and salt blocks. Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the competitors in their toughest team brawl yet.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.

Brooke Williamson and actor Randall Park recruit chefs Marcos Spaziani and Richard Van Lê to teach Bobby Flay a thing or two about a tricky signature dish.

The grills and smokers are gone, and the Brawlers must go back to basics with raw wood, stone, and salt blocks. Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the competitors in their toughest team brawl yet.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.

Brooke Williamson and actor Randall Park recruit chefs Marcos Spaziani and Richard Van Lê to teach Bobby Flay a thing or two about a tricky signature dish.

Inspired by the live music scene in Austin, Texas, and led by team captains Bobby Flay, Maneet Chauhan and Brooke Williamson, the Brawlers must listen closely and hit all the right notes with their BBQ feasts.

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

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

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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The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.

The finalists join Tyler Florence for the last leg in Fort Meyers, FL, where they face some intense selling and challenges; at the South Beach Wine and Food Festival in Miami, one team will claim $50,000.

Inspired by the live music scene in Austin, Texas, and led by team captains Bobby Flay, Maneet Chauhan and Brooke Williamson, the Brawlers must listen closely and hit all the right notes with their BBQ feasts.

The grills and smokers are gone, and the Brawlers must go back to basics with raw wood, stone, and salt blocks. Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the competitors in their toughest team brawl yet.

Eric Adjepong welcomes three talented brunch experts from New Hampshire, California and Arizona to challenge chef Alex Guarnaschelli in two intense rounds of cooking.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience; the ingredients they choose could give them an advantage or help Alex.

Welcoming three chefs to tackle a difficult food to pull off in competitions, rice; as they pit their skills against Alex experience, judges decide who has a chance at the money round.

It's six against one; Eric Adjepong invites three restaurant teams, consisting of an executive chef and sous chef, to take on Alex Guarnaschelli; the expert team of Michael and Bryan Voltaggio serve as judges for two rounds of competition.

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

Four determined chefs open the appetizer basket to find a deep-fried treat and a special seafood surprise they'll have to make work together; the competitors stick their necks out trying to make creative dishes out of ostrich neck and curry ketchup.

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

The chefs open the first basket to discover they'll be serving up cephalopods; pork and Portuguese finger food prove challenging in the second round; a canned cocktail and marshmallow treats show up in the last basket.

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.

Cottage cheese and an unusual Chinese snack food are two of the ingredients that the chefs must incorporate into their entrée plates; a colorful cake and a fruity sauce must find their way into the finalists' desserts.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides. Later, the bottom two chefs face a prickly crustacean in a fiery Gauntlet showdown.

Risk and reward collide as the five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore. Strategy becomes as critical as culinary skill, but only the strongest dishes will earn a spot in the finale.

In this special competition, chefs with a deep understanding of food insecurity make meals with kids in mind; the breakfast, lunch and dinner baskets are packed with family-friendly flavors to prompt nutritious and satisfying culinary creations.

The chef who cracks the code on this special competition's egg-centric baskets will win $10,000; delicate eggs and smoked seafood are part of the appetizer round challenge; the finalists find a giant egg in the dessert basket.

Risk and reward collide as the five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore. Strategy becomes as critical as culinary skill, but only the strongest dishes will earn a spot in the finale.

In this special competition, chefs with a deep understanding of food insecurity make meals with kids in mind; the breakfast, lunch and dinner baskets are packed with family-friendly flavors to prompt nutritious and satisfying culinary creations.

The chef who cracks the code on this special competition's egg-centric baskets will win $10,000; delicate eggs and smoked seafood are part of the appetizer round challenge; the finalists find a giant egg in the dessert basket.

In a test of primitive skill, the remaining six chefs wade into the lagoon to secure their protein and must elevate their fresh catch using only what the island provides. Later, the bottom two chefs face a prickly crustacean in a fiery Gauntlet showdown.

Laila Ali welcomes four culinary bros to duke it out in the kitchen and with the help of chefs Maneet Chauhan and Stephanie Izard; Johnny Bananas calls out fellow Worst Cooks in America competitor Mark Long; Michael Hung settles a beef with Chris Oh.

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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Geoffrey Zakarian's orecchiette with shrimp and corn; Katie Lee's grilled chicken and kale Greek salad; Sunny Anderson shares a supermarket fix to make chicken cheesesteaks; Donal Skehan drops by to make a spicy steak noodle bowl.

"The Kitchen" crew takes a tour of street foods from around the world; the Iron Chefs team up to make Parisian-style crêpes; Katie Lee Biegel goes Italian with fried calamari; and Jeff Mauro puts his own spin on a classic chicken milanesa torta.

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.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

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.

Four seafood masters play Go Fish to determine what they'll cook for dinner, and they make a shellfish feast using sample items from the store.

Guy Fieri surprises three of his all-star friends by turning a savory showdown into a dessert battle; they'll have to transform diner classics into sweet treats before making a fried dessert using mystery ingredients from Crazy Can Roulette.

Guy Fieri invites four favorite Diners, Drive-ins and Dives seafood chefs to make some waves in Flavortown Market; they create a regional fish dish using the catch in their fly-fishing net and dig for canned seafood to feature in a shellfish dish.

Chefs pair up and compete against the other teams; the teams must serve up a fried feast using only ingredients that begin with the letter F; the duos must create a fine dining dinner on a bare-bones budget.

Guy Fieri challenges three experienced chefs to prepare their best pork dish using only 10 items; the winner earns an automatic $15,000 and can wager up to $5,000 in an express lane seafood battle against the all-star judge of their choice.

Four first-timer chefs have to play two of GGG's oldest games -- frozen food can-can and menu magnet madness, before they can prepare their winning dishes.

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 welcomes three experienced grill masters to an epic grill-off. The winning chef earns an automatic $15,000 and a shot at earning up to $5,000 more, but only if they can beat the GGG judge of their choice in a high-end grilled dinner cook-off.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

Host Terry Crews challenges 26 of the remaining 55 cooks to make a Sunday breakfast, a perfect scallop and the best one-pot dish to impress judges Alex Guarnaschelli and Nick DiGiovanni; after the battles, 14 cooks will be eliminated.

Guy Fieri welcomes three experienced grill masters to an epic grill-off. The winning chef earns an automatic $15,000 and a shot at earning up to $5,000 more, but only if they can beat the GGG judge of their choice in a high-end grilled dinner cook-off.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

Host Terry Crews challenges 26 of the remaining 55 cooks to make a Sunday breakfast, a perfect scallop and the best one-pot dish to impress judges Alex Guarnaschelli and Nick DiGiovanni; after the battles, 14 cooks will be eliminated.

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.

Some of the best world cuisine is served in homes; Guy Fieri and his son Hunter invite three home cooks to share the international flavors they grew up on.

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Discover the hidden story of OmegaXL with John Walsh. He dives deep into the groundbreaking supplement that promises hope and relief for millions battling joint pain and inflammation.

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge the contenders to serve suckling pig the old school way: cooked over a live fire; using ancient BBQ techniques, each team must attempt to cook up porky perfection.

Captains Bobby Flay, Anne Burrell and Sunny Anderson get saucy serving up some wine-infused barbecue; in the team brawl, the contenders are given prized cuts of meat to create 5-star fancy feasts that'll knock the judges socks off.

Risk and reward collide as the five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore. Strategy becomes as critical as culinary skill, but only the strongest dishes will earn a spot in the finale.

Shell-shocked, the chefs crush open crustaceans in every round to make sensational seafood meals; big ambitions in a tight time frame might mean trouble for one chef, and the judges wonder if a risky plan in the dessert round will pan out.

In the appetizer round, the chefs show that they have what it takes to transform leftovers into a meal; in the entrée round, the competitors attempt to impress the judges using a variety of tools and techniques.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

Host Terry Crews challenges 26 of the remaining 55 cooks to make a Sunday breakfast, a perfect scallop and the best one-pot dish to impress judges Alex Guarnaschelli and Nick DiGiovanni; after the battles, 14 cooks will be eliminated.

New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has paid off.

The Titans think they're ready to go up against Alex Guarnaschelli's protégé, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

Chef Bryan Voltaggio has never beaten his younger brother Michael in competition, so he's desperate to take him down, along with the rest of Bobby Flay's Titans and walk away with $25,000.

Alton Brown and Amanda Freitag ensure there's no funny business when Napa Valley's Gregory Wiener and comedian Daphne Brogdon compete to boo Bobby Flay out of his kitchen.

Iron Chef Alex Guarnaschelli shows Bobby Flay no mercy with fellow mean girl, the hilarious and talented actress Tina Fey.

Anne Burrell gets a little help from her friend Valerie Bertinelli on the mission to bring down Bobby Flay; they recruit Napa Valley's Elizabeth Binder and Washington, D.C.'s Mike Ellis to help them see this mission through.

Worlds collide when Hawaiian chef Jojo Vasquez tangles with Nashville's Brian Riggenbach for the ultimate chance to one-up Bobby Flay in his own kitchen.

Christmas cookie challenge pals Ree Drummond and Eddie Jackson join forces to decide who has what it takes to get the job done against Bobby Flay; seafood specialist chef Ian Rough must battle California ranch chef Anthony Endy.

"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.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

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

Michael Symon and comedian Manon Mathews cheer on chefs Erin Miller and Stephen Coe, while Bobby Flay is greeted with a familiar face.

Powerhouse chefs Antonia Lofaso and Ayesha Nurdjaja recruit competitors Pete Amadhanirundr and Evelyn Garcia for a fierce showdown against Bobby Flay.

Tiffany Haddish is in the house with Chef Antonia Lofaso and Bobby Flay can't handle the heat as he takes on married couple Hedy and Talia Trovato in the kitchen.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Ramsay helps a Denver pizzeria owner who believes he makes the best pizza in town despite taste test results proving otherwise.

Powerhouse chefs Antonia Lofaso and Ayesha Nurdjaja recruit competitors Pete Amadhanirundr and Evelyn Garcia for a fierce showdown against Bobby Flay.

Tiffany Haddish is in the house with Chef Antonia Lofaso and Bobby Flay can't handle the heat as he takes on married couple Hedy and Talia Trovato in the kitchen.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Ramsay helps a Denver pizzeria owner who believes he makes the best pizza in town despite taste test results proving otherwise.

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

Michael Symon and comedian Manon Mathews cheer on chefs Erin Miller and Stephen Coe, while Bobby Flay is greeted with a familiar face.

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.

Damaris Phillips enlists performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little "foodmance"; chefs Steven Brooks and Becky Brown want to take advantage and get the win.

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The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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 Fieri has declared it Fry Day, and the returning champion takes on Jacob Town and Taylor Frankel in an epic battle for golden brown and delicious domination; Judges Mei Lin and Maneet Chauhan decide which chef takes home the gold and up to $20,000.

Guy Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens; Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.

Guy Fieri fires up a full-throttle meat lovers showdown as the returning champ battles Quentin Garcia and Dominique Leach in making bold, protein-packed plates; Maneet Chauhan and Michael Voltaggio judge who has enough sizzle to take home up to $20,000.

Guy Fieri hosts an Egg Day competition as a returning champ faces Leo Davila and Demetrio Zavala; judges Jonathon Sawyer and Nancy Silverton crown the eggs-treme winner.

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

A New England spin on corned beef and cabbage; a fresh take on stroganoff; Ethiopian specialties; an over-the-top hot dog spot.

In Los Angeles, house-made hot dogs and pork adobo piled onto grilled cheese; in San Francisco, chicken jambalaya; in Minneapolis, tikka masala and naan.

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

In Charlotte, N.C., an eatery tucked inside a beer store serves waffle creations; in Houston, a fusion joint mashes up barbecue with sushi; in Cancun, a beachy spot surprises guests with nurse shark pescadillas and a Mayan fresh-fish specialty.

Guy Fieri travels to Barcelona, Spain; top-notch tapas; traditional Catalan meatballs; veal-head stew; paella with seafood, rabbit and squid ink rice.

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

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.

This trip, Guy Fieri uncovers some surprising culinary discoveries; in Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialties.

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.

In Vancouver, a pie shop bakes up both sweet and savory sensations; in Chico, Calif., a morning hot spot pumps up French toast; a made-from-scratch spot in Richland, Wash., makes gangster gravlax and a burger topped with a twist.

A funky Italian joint in Wilmington, Del., serves arancini and veal scaloppini; a Middle Eastern street food spot in San Diego serves shawarma and falafel; a not-your-typical pizza place in Vancouver tops things off with lamb sausage and pig cheeks.

In Cambridge, Mass., a joint fries up Nashville hot chicken and gangster gumbo; a smoking spot in Sparks, Nev., firing up wagyu brisket and wing nachos; in Juneau, Alaska, a fusion house is putting out smoked-brisket pho and honey-bourbon ribs.

In Kansas City, Mo., Chiefs' head coach Andy Reid tackles pigskin; in Waltham, Mass., rocker Sammy Hagar rolls into a spot servin' a crazy burger and pumpkin-bread French toast; Chef Ken Oringer is divin' into a seriously unbelievable lobster roll.

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

Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.

Righteous ramen in Millcreek, Utah; an authentic Italian spot making artichoke Parmesan soup in Grand Junction, Colo; stuffed cabbage and schnitzel in Albuquerque, N.M.

In Laramie, Wyo., an old-school café has green chili burritos and pie; a spot in Anchorage, Alaska has blackened chicken gnocchi.

Guy Fieri's going global with some Triple-D faves! A Nepalese-Tibetan spot in Ohio is serving up mighty momos, an Asian-Latin mashup in Chicago is plating prime-time pork pho, and an Italian spot in Los Angeles is knocking out big-deal veal saltimbocca.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Guy's savoring smoked, fried, and dry-aged delights!

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Guy Fieri's going global with some Triple-D faves! A Nepalese-Tibetan spot in Ohio is serving up mighty momos, an Asian-Latin mashup in Chicago is plating prime-time pork pho, and an Italian spot in Los Angeles is knocking out big-deal veal saltimbocca.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

Award-winning chefs break down delectable and inspiring dishes that are worth the hype, the money and, perhaps, a road trip; chefs reveal the results, delivering insight and intel that can't be found anywhere else.

Guy's savoring smoked, fried, and dry-aged delights!

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Righteous ramen in Millcreek, Utah; an authentic Italian spot making artichoke Parmesan soup in Grand Junction, Colo; stuffed cabbage and schnitzel in Albuquerque, N.M.

In Laramie, Wyo., an old-school café has green chili burritos and pie; a spot in Anchorage, Alaska has blackened chicken gnocchi.

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 going back for a mess of meat and Mexican; a Chicago deli is putting out killer corned beef hash; a Cincinnati taco joint is serving sizzling stuffed poblanos and a New Orleans smokehouse is mixing it up with the-bomb boudin grilled cheese.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

Molly treats her girlfriends to her favorite brunch dishes, including mini quiches with peas and bacon, garlicky lemony kale and a dark chocolate scone loaf with marzipan, and a refreshing fresh mint iced coffee for a morning pick-me-up.

Orecchiette with broccolini and sausage and a simple escarole salad with artichokes and tangy lemon dressing; crispy fried mozzarella sticks with creamy marinara; sweet Italian rainbow cookies.

It's Molly Yeh's turn to host her cookbook club, and this week's theme: Midwest church cookbooks: she puts her own twists on some classics to serve up a Ham and Bean Hotdish, Boozy Gelatin Salad, Midwest Green Salad and Miso Millionaire Bars.

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

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

For Ree Drummond, it's out with the old and in with new favorites that are all quick and easy; she makes over a cowboy classic; then there's a marvelous mashup in Very Green Orzotto, a miracle one pan pasta and risotto combo.

Ree Drummond has summer entertaining covered with a Mediterranean feast; she's making marinated citrus salmon skewers and Greek yogurt dip served with a one-pan creamy cheesy orzotto; for dessert, baklava-inspired sundaes.

Ree Drummond is getting cheesy; Mascarpone Cheesecake Bars get a cheery cherry topping; Oaxaca cheese and sharp cheddar elevate Cheese Enchiladas, Pepper Jack and Colby Jack team up in Beer Cheese for 2 and more.

The Kitchen crew sends summer out with an epic outdoor party menu; Geoffrey Zakarian grills a mammoth Cowboy Steak with Roasted Shallots, Sunny Anderson dips into Easy Chipotle Cheeseburger Dip and Jeff Mauro shakes up a Ginger Mint Highball.

Celebrating seaside favorites! Sunny Anderson makes her fish tacos with mango slaw; Geoffrey Zakarian cools things down with his lemon drop slushie; Alex Guarnaschelli whips up fried clams with spicy mayo dipping sauce.

Chef Jet Tila dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties.

Nick DiGiovanni creates home-cooked meals packed with flavor.

Host Terry Crews invites the 71 remaining cooks to compete in four challenges, a culinary trivia challenge, a spicy weeknight dinner battle, the best sandwich and a mystery basket challenge; judges Alex Guarnaschelli and Nick DiGiovanni send six cooks home.

Eighteen of the remaining 65 home cooks take on a bake sale, a takeout battle, and a steak dinner; eight cooks will be headed home.

Eclectic eats in Los Angeles; In Norfolk, a market and restaurant with Mexican specialties; a farm-to-table food truck in Maui, Hawaii serves up all kinds of global greats.

Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.

Guy Fieri dives into comfort cooking; trying barbecue fries and a new spin on chilaquiles in Phoenix; in Boulder, Colo., a pizza place loads up the pies and offers their meatball grinder; a Dallas spot cranks out all kinds of off-the-chain chicken.

In Dallas, a funky Thai joint serves up noodles, curry and green papaya salad; in Miami, a Latin place deals in empanadas and a unique plantain sandwich; real Ethiopian favorites in Tucson, Ariz.

Guy visits Chico, Calif., celebrating the town's food scene as residents recover from ravaging fires; a wood-fired Italian spot cooks up pork ragù; a bakery serves up savory specialties like black bean chili; a pub serves a "Pho-rench Dip."

In Chico, Calif., a Hawaiian-Asian fusion spot serves up righteous ramen; in Vancouver, British Columbia, a funky joint puts their spin on lamb and pork belly; in Richland, Wash., a bakery-gone-savory fires up duck banh mi and sweet potato lasagna.

An Italian spot with an Alaskan twist pairing pappardelle with king crab in Juneau, Alaska; a classic deli cooking modern tastes like duck pierogies in Richmond, Va.; a sausage sandwich with banana in Ottawa, Canada.

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.