Former Olympian and chef Dawn Burrell and West Coast legend chef Rob Lam face off before they go for the gold against Bobby Flay; Food Network's Clinton Kelly and Jet Tila are there to cheer them on to victory.

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

Chefs and business partners Scott Calhoun and David Feola must challenge each other before they take Bobby Flay down; Anne Burrell and Michael Symon give Bobby the business.

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

Jacuzzi Bath Remodel and interior designer Christina Haack shares how to transform your bathroom into a gorgeous, safe, stylish space in as little as one day.

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.

Duff Goldman and Kardea Brown host as 12 teams of young siblings go on a pastry journey of baking and bonding; the kid bakers take on tricky challenges with unexpected twists to win $25,000 and become the next generation of baking champions.

Duff Goldman and Kardea Brown task the final sibling teams with creating "Cat in the Hat" helper desserts; they must craft a large, non-cake dessert featuring a joyful animal character.

Ramsay tries to help the owners of New York Italian restaurant Mama Maria's.

Ramsay heads to Pennsylvania's Ms. Jean's Southern Cuisine.

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

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

In Des Moines, Iowa, unique smoked wings and an apple dumpling dessert; in West Des Moines, an Ecuadorian spot serving chicken with rice and pork with hominy; in Eugene, Ore., fresh caught Dungeness crab and crawfish pie.

In Baltimore, wicked wings and a killer steak wrap; in Eugene, Ore., a soul food joint smoking barbecue bird and their signature burger; in Des Moines, Iowa, fried chicken and decadent red velvet waffles.

Guy Fieri checks in with some funky Flavortown tastemakers, starting with a wicked-good waffle spot in Syracuse; an Allston joint is bringing gourmet mushroom asada and a Minneapolis pub is stuffing their patties with ghost pepper cheese.

In Cincinnati, jerk chicken and spicy snapper; in Boston, porcini cascioni and rosettes; in Duluth, Bangkok burrito and a killer lamb curry.

In Colorado Springs, Colo., a joint dishes up a chili burger; in Washington, D.C., a family-run sandwich shop serves up a corned beef hoagie; in Atlantic City, N.J., a neighborhood pub serves up a pork and brisket sandwich and savory tequila shrimp.

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

Guy heads to Cincinnati to three righteous restaurants; a funky pub with creative hot dogs and sammies; a Belgian spot featuring waffles and beer cheese pretzels; a Southwestern spot serves up short rib street tacos and a chicken torta.

In Boston, chicken and waffles and off-the-hook tots; in Carmel, Calif., biscuits and gravy and brisket chili; in Superior, Wis., a house-cured meat pizza.

In Bakersfield, Calif., savory stuffed pork chops and lobster mac 'n cheese; chicken and tri-tip with a south-of-the-border spin; in Somers Point, N.J., crab melt and pork belly Reuben.

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.

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

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'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 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 taqueria that aims to redefine Mexican street food.

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

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; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Guy Fieri's starting at a South Bound Brook, N.J., meat market and stacking up their spin on the sloppy joe; in Nashville, Tenn., a taco joint is piling nachos with local flavor; a down-home spot is serving the bomb barbecue pork mac.

Guy Fieri stops at some standout spots, starting with lights-out lamb shank at a Lebanese eatery in Minneapolis; a DDD O.G. in Venice, Calif. cranks out smoked wings and a Falmouth, Mass. joint has added a roast beef sammie.

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

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.

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

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; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Guy Fieri's starting at a South Bound Brook, N.J., meat market and stacking up their spin on the sloppy joe; in Nashville, Tenn., a taco joint is piling nachos with local flavor; a down-home spot is serving the bomb barbecue pork mac.

Guy Fieri stops at some standout spots, starting with lights-out lamb shank at a Lebanese eatery in Minneapolis; a DDD O.G. in Venice, Calif. cranks out smoked wings and a Falmouth, Mass. joint has added a roast beef sammie.

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

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.

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 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 taqueria that aims to redefine Mexican street food.

Noah Cappe's taste buds are brought to life at the Día de los Muertos Festival in San Antonio, Texas, where fair food staples are twisted into new fusions; he visits the Florida State Fair and the Brevard Renaissance Fair for sweet and savory treats.

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted; Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding.

Jacuzzi Bath Remodel and interior designer Christina Haack shares how to transform your bathroom into a gorgeous, safe, stylish space in as little as one day.

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!

Molly Yeh is hosting book club on the farm; she makes walnut-crusted brie mac and cheese, succulent skillet pork chops with salsa verde, squash and apple salad with mustardy dressing and, for dessert, Dakota-style plum cakes.

Molly Yeh prepares a decadent Midwest meal in honor of her hometown, Chicago; she makes sausage, peppers and onion deep dish pizza, Chicago corn dog bites, sweet and salty caramel and cheddar popcorn mix and mint truffle bars.

Molly Yeh is putting her own spin on some of her favorite dishes to make a fun meal for Nick and her dad; the menu includes Molly's Chicago Dog Meatloaf with Mustard Glaze, a Salt-and-Vinegar Potato Galette and more.

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

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.

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.

Ree Drummond makes a fiesta feast with "Spicy Tex-Mex Chicken" for tacos, "Charro Style Beans" and "Loaded Guacamole"; she also makes frozen "Blueberry Peach Margaritas," a fruity spin on a favorite cocktail.

Ree Drummond creates a combination of Italian and Mexican with a chicken enchilasagna; prepares zucchini bread waffles with cream cheese syrup for the kids' breakfast; potato chip and chocolate chip cookies and a cheeseburger salad.

Ree Drummond celebrates Alex and Mauricio's first wedding anniversary by cooking recipes inspired by their honeymoon in the Maldives; her menu includes grilled vegetable hand rolls, white chocolate pistachio truffles, and tropical tequila cocktails.

Ree Drummond cooks up some quick and easy midweek dinners, starting with grilled steak naan tacos and fast salmon bites with warm brussel sprouts slaw; she makes shortcut cheesy sausage one pot gnocchi and speedy crispy everything chicken cutlets.

Savvy food experts share lively conversation and delicious recipes.

Katie Lee Biegel shares a recipe for a tuna noodle casserole; Geoffrey Zakarian pairs a strawberry saketini with coconut tempura shrimp; Jeff Mauro makes a Reuben sandwich.

Ramsay urges two brothers to work through their emotional conflicts to save their beloved Bel Aire Diner in Astoria, New York.

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

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Guy Fieri tries culinary traditions different cultures; a Mexican joint serves authentic tortillas and tacos in Houston; a spot makes Puerto Rican specialties in Orlando, Fla.; a Jewish deli-on-wheels prepares pastrami and lox.

Guy Fieri digs into a righteous mashup of flavors; a potato-centric palace dishing out hearty Brazilian specialties; Joey Fatone rides shotgun to his very own hot-dog hangout; a dynamite deli serving up real-deal latkes and turkey pastrami.

In Fort Collins, Colo., gangster green chili and mile-high burgers; in Falmouth, Mass., perfect pickle chips and a savory scone sandwich; and just outside of Falmouth, local soft shell crab and hearty kale soup.

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

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.

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.

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 heads east to get a taste of the South; a smokehouse in New Hampshire is putting its own spin on meatloaf; a funky North Carolina joint is spicin' up its shrimp; a historic Florida spot is making a standout seafood stew.

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

A Southwest-Middle Eastern quick stop slinging the shawarma and salmon souvlaki in Santa Fe; a funky joint serving up outrageous Scandinavian specialties in Kansas City; in El Paso, a tortilla factory turning out top-notch tamales and tostadas.

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.

Guy Fieri is diving into texture and flavor; a BBQ bistro in Sherman Oaks is cooking the brisket noodles; a Cincinnati diner is plating top-notch chili crunch chicken nuggets; a spot in Austin is serving up a primo pasta margarita.

Family-owned restaurant serving Mexican food in Phoenix; Greek restaurant in Seattle; Italian restaurant in San Francisco.

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

A Southwest-Middle Eastern quick stop slinging the shawarma and salmon souvlaki in Santa Fe; a funky joint serving up outrageous Scandinavian specialties in Kansas City; in El Paso, a tortilla factory turning out top-notch tamales and tostadas.

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.

Guy Fieri is diving into texture and flavor; a BBQ bistro in Sherman Oaks is cooking the brisket noodles; a Cincinnati diner is plating top-notch chili crunch chicken nuggets; a spot in Austin is serving up a primo pasta margarita.

Family-owned restaurant serving Mexican food in Phoenix; Greek restaurant in Seattle; Italian restaurant in San Francisco.

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.

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 heads east to get a taste of the South; a smokehouse in New Hampshire is putting its own spin on meatloaf; a funky North Carolina joint is spicin' up its shrimp; a historic Florida spot is making a standout seafood stew.

Paid programming.

Paid programming.

Paid programming.

Paid programming.

Ina Garten welcomes stage and screen actor Laura Linney to her home with a fruity blueberry ricotta breakfast cake; in honor of Laura's Southern heritage, Ina teaches her how to make shrimp boil with a twist.

Eric Ripert stops by the barn to cook and share his life-changing stories; Ina Garten welcomes him with a French Apple Tart before Eric makes an Seared Tuna with a Ginger Soy Salad.

Kardea Brown hosts a dinner in celebration of the restoration of Charleston's historic Mosquito Beach; she makes West African peanut stew, stuffed whole snapper, collard green rice, and sweet bread with pineapple jam for dessert.

Kardea makes a meal to celebrate citrus fruits at their peak; she cooks tequila tangerine chicken, crispy smashed potatoes with Key lime-herb oil, a citrus salad with tangerines and grapefruit and, for dessert, a limoncello trifle.

Kardea Brown invites her girlfriend, Yolanda, over for an elevated version of their favorite breakfast dishes for dinner; the menu includes fancy steak and eggs, a savory Dutch baby, bourbon hibiscus tea, and souffle pancakes with butter pecan sauce.

Molly makes a taco hotdish, chili-lime fruit salad and ham and cheese jalapeno poppers, and she makes a Mexican chocolate pinata cake for dessert.

Molly Yeh is making her big fluffy pancakes and sausage for breakfast, meaty prosciutto, cantaloupe, butter sandwiches and chocolate croissants for a picnic lunch.

Molly Yeh throws a baby shower on the farm; she makes savory lentil soup in bread bowls and crave-worthy chicken Caesar salad wraps with crispy cheese; for dessert, there are glossy pink glazed yeasted donuts.

Ree Drummond shares a collection of quick and easy dinners as she puts fresh spin on rustic turkey meatball pasta, fuss-free pork chops with wine and garlic, a five-ingredient steak sheet pan supper and super swift spicy stir fry with scallops.

Ree Drummond makes sweet treats, starting with a puff pastry braid filled with nuts and chocolate spread; she also makes 4-berry chimichangas, cake mix bars packed with candies and mint-flavored icebox sandwiches.

Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta; she then adds a sweet touch with a grapefruit tart and mixes up a ranch water cocktail and blood orange ranch water.

Ree Drummond speeds things up by giving her favorite comfort food recipes the 16-minute treatment; she makes a deconstructed chicken pot pie, speedy shrimp and grits, a snappy stroganoff, and wraps up with quick classic tuna melts.

Celebrating seasonal citrus with brightened-up winter dishes; Geoffrey Zakarian prepares pan roasted salmon with blood orange sauce; Jeff Mauro shares his satisfying bucatini al limone; Alex Guarnaschelli makes a tangy grapefruit lime pie.

Geoffrey Zakarian goes traditional with chicken saltimbocca; Katie Lee Biegel brings the greens with her summer vegetable pasta; Sunny Anderson has some exciting festive summer spritzer globes.

Three restaurant crews featuring family and longtime employees compete.

Guy Fieri welcomes opponents who previously tied as they return for tiebreaker rematches; two home cooks fight for their right to make the best party plate, and two supermoms compete in a budget battle to make the most comforting comfort food.

Guy Fieri invites 16 chefs to battle for the final eight spots in the Tournament of Champions VII bracket. Two chefs go head-to-head in each round, and victory means a ticket into the tournament while defeat means heading home before TOC VII even begins.

Twelve chefs remain as the TOC VII qualifier rounds continue.

Eight determined chefs remain at the halfway point of the qualifier rounds. Only those who conquer their intense one-on-one battles and the unpredictability of the randomizer will advance to Tournament of Champions VII.

Four chefs face off to win the final two spots in the TOC VII bracket.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Eric Adjepong hosts a night of winner-takes-all culinary poker as Maneet Chauhan returns to defend her winning title against Mei Lin and Aaron Sanchez; the knives are sharpened, the heat is on, and only one legendary chef will walk away with $30,000.

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.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Eric Adjepong hosts a night of winner-takes-all culinary poker as Maneet Chauhan returns to defend her winning title against Mei Lin and Aaron Sanchez; the knives are sharpened, the heat is on, and only one legendary chef will walk away with $30,000.

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.

Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.

Paid programming.

Paid programming.

Paid programming.

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

Anne Burrell and Tiffany Derry welcome the recruits to the S.S. Worst Cooks; the cooks will have to serve it up below deck to make seafood appetizers, shrimp and grits and a delicious fish entrée worthy of the captain's table.

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

Guy Fieri goes sweet and savory for Halloween; Hunter Fieri roasts kabocha hummus, Antonia Lofaso spikes blood orange punch with spiced rum, Marc Murphy serves sausage stuffed kabocha, and Michael Voltaggio stuffs squash with Dungeness crab.

Guy Fieri is putting his friends to a texture test; Traci Des Jardins has a tasty crunchy michelada; Gerry Garvin tempts Guy with a Southern fried tilapia po-boy; Aaron May breaks pistachio brittle; Christian Petroni makes crispy chicken cutlets.

Ree Drummond is hosting a Tex-Mex brunch in her new home and serving a make-ahead spread with spicy Breakfast Enchiladas, a Churro French Toast Bake with Chocolate Butter, and a marvelous Mango Salad that's so delicious!

At the end of the workday, Ree Drummond and her team are having a casual office-warming party at their new space in town.

Savvy food experts share lively conversation and delicious recipes.

Throwing out the recipe rulebook to make fun, innovative dishes; Sunny Anderson makes an easy lobster tail mac and cheese; Jeff Mauro does the unthinkable with a frozen-to-pan steak; Katie Lee Biegel breaks baking rules with a do-nothing cake.

The Kitchen is ready for the ultimate snack attack with a munchie menu; Jeff Mauro gets cheesy with Cheddar Jalapeno Popper Dip, Geoffrey Zakarian bakes up Grape and Olive Flatbread and Katie Lee Biegel brings back Brown Butter Crispy Rice Treats.

Duff Goldman and Kardea Brown task the final sibling teams with creating "Cat in the Hat" helper desserts; they must craft a large, non-cake dessert featuring a joyful animal character.

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.

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

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.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

Sonoma County chef Tracey Shepos Cenami and Jersey-strong John Vitale fight for the right to battle greatness; if they want to beat Bobby Flay, however, they'll have to impress the sophisticated palates of Alex Guarnaschelli and Michael Voltaggio.

Michael Symon and Amanda Frietag are ready to make sure Bobby Flay goes home empty-handed; chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar for a chance to squeeze out a win against Bobby.

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

Bobby Flay's friends Damaris Phillips and Michael Symon get together for the very first time to try to take their pal down; he'll have to tango with fellow New Yorkers Andrew Lukovsky and Airis Johnson, who aren't going down without a fight.

The summer heat wave takes hold of the kitchen; Chef Carla Hall and TV announcer Steve Higgins recruit red-hot chefs Kathy Sidell and Vinson Petrillo to light a fire under Bobby Flay and take him out.

Ego Nwodim tag-teams with Bobby Flay's pal, chef Michael Symon; chefs Brandon Baltzley and Bill Crites must think on the fly if they want to walk out with a win.

Scott Conant teams up with actress Sasha Pieterse to get the truth and a loss out of Bobby Flay; they get a little help from talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti.

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

For the final challenge, Duff Goldman and Kardea Brown ask the sibling teams to create a delicious cake that gives a stunning animated illusion as the cake spins around. The winning team walks away with $25,000 and the title of Next Gen Baking Champions.

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

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

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

Alex Guarnaschelli and Ree Drummond recruit two gentlemen, Jamarius Banks and Vince Giancarlo.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay.

Atlanta chef Chad Clevenger and Puerto Rican-born chef Anita Cartagena are prepped and ready to battle it out in the arena; Food Network's Alex Guarnaschelli and actor Ben Rappaport referee this heavyweight fight for the chance to take on Bobby Flay.

For the final challenge, Duff Goldman and Kardea Brown ask the sibling teams to create a delicious cake that gives a stunning animated illusion as the cake spins around. The winning team walks away with $25,000 and the title of Next Gen Baking Champions.

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

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

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

Alex Guarnaschelli and Ree Drummond recruit two gentlemen, Jamarius Banks and Vince Giancarlo.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay.

Atlanta chef Chad Clevenger and Puerto Rican-born chef Anita Cartagena are prepped and ready to battle it out in the arena; Food Network's Alex Guarnaschelli and actor Ben Rappaport referee this heavyweight fight for the chance to take on Bobby Flay.

The star ingredient gives everyone goosebumps, including "Chopped's" Scott Conant and comedic actress Cheri Oteri; Texas chef Nick Walker and Bosnian chef Senada Grbic hope to return the favor to Bobby Flay with a win in the second round.

Food Network's Damaris Phillips and Sunny Anderson show up to light a torch under Bobby Flay's stove; chefs Brian Lopes and Jesse Wykle go head-to-head for a chance to make waves in Bobby's kitchen.

Paid programming.

Paid programming.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win, and it's up to judge Judy Joo to decide if it's his turn for victory.

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

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.

Eric Adjepong invites three of his favorite guys, Jet Tila,Eddie Jackson and Viet Pham, to his after-hours card game. These epic chefs each arrive with $5,000 for a night of card playing, fast-paced cooking and some major trash talking.

Eric Adjepong invites chefs Stephanie Izard, Jonathon Sawyer and Karen Akunowicz to a high-paced culinary poker showdown to face some of the most diabolical wildcards to win bragging rights and cold, hard cash.

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.

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

Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.

Four new chefs battle to see if they have the chops to win and one competitor makes a risky choice in the first round; in the second round, the chefs are challenged to make elk entrées in 30 minutes.

It's the biggest "Chopped" shakeup ever as a wheel of chance will determine the fate of 16 chefs; in the first battle, four talented chefs must take on baskets containing a glorious seafood product, an amphibious delicacy and a strange beverage.

With 12 chefs left in the pool, only three will be selected by the wheel to attempt to topple a fierce returning champion; the appetizer round presents them with a funny cake and an unusual canned item while dessert starts out with a meaty pie.

This competition is all about skill, speed and ingenuity, and only one chef will impress the judges enough to survive the chopping block.

With six left in the pool, three impatiently sidelined chefs finally get their chance at the stoves; after facing the wheel's unfamiliar ingredients, the chefs race to prove who can make the better dessert from a breakfast pastry and an Asian spice.

Competitors race to turn mystery ingredients into extraordinary three-course meals.

Golden baskets are packed with the fanciest of ingredients, and the chefs are challenged to rise to the occasion and create upscale meals; caviar potato chips are a posh surprise in the first basket; high-class sushi must be included in the entrees.

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

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

Eric Adjepong hosts Los Angeles legends Mei Lin, Marcel Vigneron and Chris Oh at his culinary card game; the West Coast friends each have $5,000 on the line as they attempt to put the best spin on meat and potatoes to take the jackpot.

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

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

Eric Adjepong hosts Los Angeles legends Mei Lin, Marcel Vigneron and Chris Oh at his culinary card game; the West Coast friends each have $5,000 on the line as they attempt to put the best spin on meat and potatoes to take the jackpot.

Golden baskets are packed with the fanciest of ingredients, and the chefs are challenged to rise to the occasion and create upscale meals; caviar potato chips are a posh surprise in the first basket; high-class sushi must be included in the entrees.

Four competitors take the reins as a cactus product and casserole stand out in the appetizer basket; a spicy surprise brings the heat in the entrée round; a special flour for dessert could prove to be inspiring or intimidating.

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

Paid programming.

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

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep fried candy bars.

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen; Michael Voltaggio meets an ingredient he's never seen before; judge Cliff Crooks breaks records with a surprising score.

Latin American chef Adriana Urbina brings her Michelin background to take down Bobby Flay's Titans; after a surprise announcement, Adriana's strategy is to use ingredients the Titan has never used.

Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.

Guy Fieri invites four superfans to Flavortown Market for a night of twisted games and shenanigans; for the first round, Guy serves up a whole grocery list of games for the chefs to play while they cook up their signature dishes.

Guy Fieri's son Hunter has run out of time to restock the store, so he puts six returned items in each chef's cart; the chefs must use all six ingredients over the course of both rounds, starting with a hometown favorite dish.

Guy Fieri welcomes back former GGG winners who use their meatless dishes to show the meat eaters how it's done; they make a dish without any carts before shopping each aisle to make a 10-item winner's dinner.

Returning chefs call out their market rivals for a $10,000 showdown to settle the score; a Seoul food chef challenges the opponent who beat her by one point, and a five-time GGG winner calls out the judge who defeated her in a cheesy battle.

Guy Fieri welcomes four previous winners back to Flavortown Market for a nonstop super battle; he gives them each $100 to make a complete steakhouse feast in 60 minutes, but first, they have to participate in a dreaded Flavortown whammy auction.

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.

Four competition-winning chefs battle it out for the title of Flavortown Food Network Champ and a $15,000 prize; they compete in a pair of sudden-death matches and make a seafood dinner using the food pyramid.

Guy Fieri welcomes three up-and-coming food stars with big social media followings to take part in a viral-worthy culinary competition. The competitors must prepare their signature dish using only the ingredients they can fit in a tiny shopping bag.

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?

Guy Fieri welcomes three up-and-coming food stars with big social media followings to take part in a viral-worthy culinary competition. The competitors must prepare their signature dish using only the ingredients they can fit in a tiny shopping bag.

Guy divides six acclaimed chefs into teams of three to compete in a game day food battle, fought relay-style in 10-minute shifts; after each shift, Guy gives the chefs a chance to communicate non-verbally through big letters and physical charades.

See how a simple meal becomes a source of comfort and care. Watch the Mercy Chefs story unfold.

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!

Jesse Palmer asks the 13 bakers to craft a flower-themed dessert that reflects their unique personalities; inspired by the magic of bees making honey, the bakers make honey pies for judges Duff Goldman, Kardea Brown and Nancy Fuller.

The 12 remaining bakers make square fruit entremets and then team up to create Minecraft-inspired landscape cakes.

The star of the competition is an iconic American ingredient: beef; host Eric Adjepong challenges three skilled chefs from Oklahoma, Georgia and Texas to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

Chef Alex Guarnaschelli goes up against three pork experts from New York, Washington and Arkansas; the chefs do their best to choose ingredients that will knock Alex out in round one and impress judges Kathy Fang and Simon Majumdar.

Eric Adjepong welcomes three spud experts from across the country to challenge Alex Guarnaschelli with one of America's top foods; judges Simon Majumdar and Ricardo Zarate determine if one of these chefs can beat chef Alex in her own kitchen.

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.

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

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

Michael Symon gets help from Sunny Hostin as they attempt to cut Bobby Flay down to size; New York chef Pom Amaritnant battles chef Troy Gagliardo for a chance to dethrone the king.

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

"Food Network Star" winner Eddie Jackson brings in Casey Webb ("Man v. Food") to throw all the manpower they can at Bobby; fine dining expert Eric Bolyard and seafood aficionado Sarah Murray battle for a shot at Bobby vs. their signature dish.

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.

Bobby Flay's pals come in hot from the West and East Coasts to take him down at his own game; Michael Symon wants to settle the score, as he pits New York chef Alex Guarnaschelli against LA chef Jet Tila in an all-out battle of friends.

Chef Alex Guarnaschelli and actor Lou Diamond Phillips bring in heavy hitters to take Bobby Flay down; recruited from Bobby's own ranks, chefs Adrienne Cheatham and Michele Ragussis are both ready for a win of their own.

Canadian chef Lawrence Letrero matches wits with Ohio's Jack Moore for the chance at Bobby Flay; Scott Conant and Anne Burrell, who share a love of big hair and watching Bobby lose, conspire to bring home the win.

Food Network's Jet Tila and chef Carla Hall hope to get sweet revenge over Bobby Flay; they bring in Asian food specialists chef Dan Jacobs and chef Tony Nguyen to dodge Bobby's curveballs and take home a win.

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.

One shot at Bobby Flay wasn't enough for Italian chef Pasquale Cozzolino and Canada's infamous Ivana Raca, who return for more; Iron Chefs Alex Guarnaschelli and Stephanie Izard give the play-by-play and dole out their final shot at redemption.

Michael Symon and Alex Guarnaschelli are back in the arena and looking to fire up a win against Bobby Flay; chefs Armando Litiatco and Mikala Brennan have to battle for a chance to smoke Bobby out.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

Chef Josh Capon and sports reporter Carolyn Manno team up to make sure Bobby Flay doesn't try for a trick play; Haitian chef Jouvens Jean takes on Francophile and Seattle restaurateur Bruce Naftaly to beat Bobby at his own game.

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

Chef Josh Capon and sports reporter Carolyn Manno team up to make sure Bobby Flay doesn't try for a trick play; Haitian chef Jouvens Jean takes on Francophile and Seattle restaurateur Bruce Naftaly to beat Bobby at his own game.

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.

One shot at Bobby Flay wasn't enough for Italian chef Pasquale Cozzolino and Canada's infamous Ivana Raca, who return for more; Iron Chefs Alex Guarnaschelli and Stephanie Izard give the play-by-play and dole out their final shot at redemption.

Michael Symon and Alex Guarnaschelli are back in the arena and looking to fire up a win against Bobby Flay; chefs Armando Litiatco and Mikala Brennan have to battle for a chance to smoke Bobby out.

Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

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.

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

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.

Duff Goldman and Kardea Brown task the final sibling teams with creating "Cat in the Hat" helper desserts; they must craft a large, non-cake dessert featuring a joyful animal character.

For the final challenge, Duff Goldman and Kardea Brown ask the sibling teams to create a delicious cake that gives a stunning animated illusion as the cake spins around. The winning team walks away with $25,000 and the title of Next Gen Baking Champions.

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

Guy Fieri invites four DDD chefs with vegan joints to compete in Flavortown Market; they make their vegan best seller using only nine pounds of groceries before serving up a meat-free steakhouse dinner.

Guy makes the chefs shop for ingredients in their signature burger and loaded fries combo using just tongs and a grill lid.

In Parkland, Wis., sandwiches stuffed with brisket and pork belly; in Jackson, Wyo., Asian bison bowl and Thai curry soup; in Lancaster, Ore., a monster burger and a unique twist on pizza.

In Oakland, killer cheesesteak and off-the-chain chicken; in Modesto, Calif., pastrami on pretzel bread and root beer pulled pork; in Key Largo, Fla., a seafood staple servin' up a sandwich that's become a local legend.

In Denver, beef empanadas and a veggie tarta specialty; in Bayport, Minn., brisket sandwiches and pulled pork; in Falmouth, Mass., Tex-Mex breakfast and a loaded chicken sandwich.

Traditional Italian spots in Florence, Italy; a 50-year-old landmark serves up a legendary spaghetti specialty; a second generation spot cranking out all kinds of fresh pasta; a pizza place shares their dough-making secrets.

In Louisville, Ky., a real-deal Irish pub serves cottage pie and a lamb-cabbage specialty; in Charlotte, N.C., a spot prepares flavorful Asian-barbecue fusion; a Charlotte burger joint with sweet potato, brie and house-made pimento cheese toppings.

In Cathedral City, a barbecue joint piles up the meats; in Norfolk, a wing spot goes big with their buffalo and kills it with their Cajun; in Maui, a place dishes out lobster grilled cheese followed by a shaved ice specialty.

In Cabo San Lucas, Mexico, a taco joint turns out fresh octopus tacos; stuffed fish with lobster sauce; taquito trifecta and sushi with a Mexican flair.

An Alameda, Calif., joint cooks Nashville hot-style chicken and puts a gourmet twist on a burger; in Lansing, Mich., chicken is served French-style at a funky pizza-pasta place; a Kona, Hawaii, spot blends Southern comfort with island flair.

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

In Bakersfield, Calif., Latin-fusion favorites like Basque lamb tacos and popcorn pork; in Northfield, N.J., grandma's pizza and homemade pappardelle pasta; in Phoenix, dumplings and coconut Asian pork.

In Richfield, Minn., tacos al pastor and carnitas tamales; in Denver, lamb ribs and a unique dessert specialty; in Atlanta, shrimp and grits and biscuits and gravy.

Guy dives into dishes with regional flavor; an East Coast-Texas deli mashup piling smoked meat sensations; a Creole spot serving gumbo and fried pork chops; a real-deal Mexican spot dishing out Michoacan specialties, like the blazing hot molcajete.

In Colorado Springs, Colo., a Jamaican joint dishes up curry goat and jerk chicken; in Baltimore, a beer bar serves up wild boar sliders; in Washington, D.C., a deli carves up homemade pastrami and rolls out a meat-filled Moroccan specialty.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

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.

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

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

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

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

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.

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

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

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

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.

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.

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

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime.

Paid programming.

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

Ina Garten welcomes chef, restaurateur and Food Network star Bobby Flay to the barn with a cherry pistachio biscotti, and a quick Irish coffee affogato.

Actress Emily Mortimer joins Ina Garten for a day of cooking and conversation; Ina makes Emily a ravioli en brodo while they discuss career challenges, and the two swap lessons in English Yorkshire pudding and American brunch boards.

It's time for Molly Yeh's baby shower and there's quite a crowd to feed; Molly keeps it simple-but-delicious with her potato, sausage and broccoli frittata and herby salad with burrata.

Molly Yeh and her husband celebrate Shabbat with a delicious, no-stress dinner; Molly makes orange juice challah, shawarma-stuffed peppers, gingersnap coconut icebox cake and uses leftover challah in strawberries and cream-stuffed french toast.

Molly makes a shore lunch with her own version of cornflake-crusted fried fish with tartar sauce, saucy stovetop bacon beans and a delicious strawberry rhubarb pretzel dessert.

Molly Yeh invites her sister-in-law and her baby Cliff over for a playdate with Bernie; Molly makes homemade granola bar treats, juicy falafel-spiced turkey burgers, grilled corn salad with a creamy avocado ranch and refreshing carrot apple juice.

Ree Drummond shares family news while cooking for her kids; she makes Orange Chicken and Peppers for Paige and a French Onion Casserole for Alex to have after her baby is born; there are Totally Terrific Cookies and Sloppy Joes To Go for the boys.

Celebrating vegetable dishes sure to get rave reviews; there's tomato cobbler with cheesy herb topping, an ensemble of vibrant greens in veggie-packed baked pasta, warming simple curry pumpkin soup, and rich cauliflower mash.

Ree Drummond looks back on recipes championing shortcut ingredients from years gone by; frozen bread dough and jarred sauces star in a broccoli and cheese stromboli.

Ree shares her quick, delicious and crowd-pleasing pasta recipes; she makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.

Geoffrey Zakarian makes a fresh, vibrant Tuna Niçoise Salad while rounding up some of The Kitchen's best lunch recipes, such as Pork Sloppy Joes with Pickled Onions, Lamb Skewer Pitas, and Greek Chicken and Orzo Pasta Salad.

Lemon herb grilled chicken; chef Stuart O'Keeffe's package parceled cod; two-ingredient desserts; seasonal greens and dressing pairings; roasted carrots and red leaf salad with buttermilk herb dressing; a Rumbarb cocktail.

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

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.

In Portland, Ore., a standout spot serves specialties straight out of Switzerland; in Charlotte, N.C., a funky food truck dishes out grilled cheese with a twist; a hot dog joint makes sausage from scratch and a classic chili cheese Coney.

Guy Fieri heads out on a culinary tour of Maui, Hawaii, with his buddy, chef Reno Henriques; the tour includes loco moco, kalbi ribs, St. Louis-style ribs, burnt ends and a food truck dishing out the freshest catch.

Guy Fieri's livin' it up in London; a couple of British buddies smoking up true blue American 'cue; a hip hangout giving classic fish-n-chips a modern makeover; shepherd's pie, braised ox cheek, and righteous rhubarb cheesecake.

Mick Fleetwood's joint serves the rocker's mom's favorite chicken; a Hawaiian-Thai food truck stuffs their wings and fries their ribs; in Palm Springs, a hot-dog spot goes meatless with their chili dog; a twist on chicken and waffles.

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.

Guy Fieri hits up some of the hot spots in Havana, Cuba; house-cured lamb and freshly-caught snapper; goat stew and Chinese fried rice; a cigar-lovers' haven serves up specialties like drunk chicken and pork with plantains.

In Bakersfield, Calif., outrageous oxtail and garlic fried chicken; across town, Greek specialties like cabbage dolmades and braised beef over pasta; in Taft, Calif., pad Thai and tom yum kung.

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

Guy Fieri cruises the States to check out some Far-East flavors. In Seattle, a funky chicken spot puts an Asian spin on poultry. A family-run gem dishes out righteous Thai specialties on the big island of Hawaii.

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's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies and a Texas spot still going strong with African-inspired cuisine.

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

Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

Guy visits a butchery for loaded burgers and scratch-made corn dogs; a multi-generational diner makes mile-high meatloaf and an apple pie French toast; a 1700s inn turned gastropub serves a tomato twist on burgers and a funky spin on disco fries.

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 digs into everything from pretzels to paella; in Bozeman, Mont., a five-star take on breakfast with a Mexican pork masterpiece; in Little Rock, Ark., a microbrewery serves elevated pub grub; a Mediterranean-inspired restaurant serving up paella.

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.

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.

Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

Guy visits a butchery for loaded burgers and scratch-made corn dogs; a multi-generational diner makes mile-high meatloaf and an apple pie French toast; a 1700s inn turned gastropub serves a tomato twist on burgers and a funky spin on disco fries.

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 digs into everything from pretzels to paella; in Bozeman, Mont., a five-star take on breakfast with a Mexican pork masterpiece; in Little Rock, Ark., a microbrewery serves elevated pub grub; a Mediterranean-inspired restaurant serving up paella.

Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies and a Texas spot still going strong with African-inspired cuisine.

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

Paid programming.

Paid programming.

Paid programming.

Paid programming.

Kardea Brown and her friend, singer Quiana Parler, celebrate their Gullah culture and heritage with a meal inspired by the Sea Islands; Kardea makes Gullah gumbo with shrimp and tomatoes, traditional crab rice and Charleston chewy cheesecake.

Kardea Brown makes an Italian meal for her pasta-loving friend; she starts with homemade pasta crafted by hand, whips up carbonara sauce and roasted artichokes with parmesan breadcrumbs, and serves creamy panna cotta topped with fresh berries.

Kardea Brown cooks up her favorite recipes using nothing but her beloved cast-iron skillet; chicken and veggie skillet, cheesy skillet taco mac, cheesy skillet potatoes and Kardea's ultimate skillet brownie.

Inspired by the Moja Arts Festival, a celebration of African American and Caribbean art, Kardea Brown cooks up a beautiful meal that includes Callaloo, Senegalese Yassa, Black-Eyed Peas with Smoked Ham Hock, and Sweet Plantain Foster.

One of Molly Yeh's best friends is in town for their birthdays, so Molly is making her most-delicious party bites for the double celebration; she starts with her pretty in pink Pickled Beet Deviled Eggs and addictive Spinach and Feta Rugelach.

Molly Yeh is making a Mexican food vacation for her husband, Nick, with all his favorites; she cooks up a decadent refried beans and rice bowl, roasted salmon tacos in flour tortillas and creamy coconut-lime tres leches cake.

Molly Yeh sets out to create the ultimate brunch menu for the new restaurant; she fixes a full plate of eggs Bernadette, house breakfast sausage, frosted cardamom roll and a rhubarb basil shrub cocktail.

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.

Spicy chuck burgers piled high with onion rings; sesame tofu salad; a hearty pan of hot Hawaiian beef sandwiches; mango chili chicken.

Slam-in-the-oven mini meatballs pasta bake; a kit for make-your-own-salad with Caesar ranch dressing; mixed berry shortcake.

Ree Drummond is making warming wonders, and each one is cooked in just one pot to save time and cleanup, she starts with asian braised beef that's slow-cooked, shredded and served over rice, then she makes a duo of wintry soups.

Creamy shrimp gnocchi; all vegetable fried rice; tot waffle breakfast stack; mini meatball subs.

The Kitchen crew goes overboard with a summer party spread to remember; Sunny Anderson builds a tex-mex burger board, Katie Lee Biegel makes a colorful summer taco board and Geoffrey Zakarian shares a fun margarita board for sunny celebrations.

A strange new food trend; pumpkin roll up; the Maniac Pumpkin Carvers demonstrate carving basics; a supermarket fix with an eerie twist; transforming Halloween candy; spooky sangria.

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

Guy Fieri welcomes four of the best bacon chefs to make their best bacon sandwich; they have to stay under an ingredient weight limit when making their second dish; finally, the chefs are surprised with a misleading pig chart.

Guy asks the chefs to create an over-the-top bacon dish; next, the chefs must create gourmet swine dining on a bare-bones budget; the two remaining chefs must transform the ingredients from a bacon and egg sandwich into a high-end dinner.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with bacon dishes; they prepare a signature bacon dish.

Guy Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters, and four top-seeded, intimidating culinary icons. Who will win the belt, the Tournament of Champions VII title, and $150,000?