Food Network

Three skilled chefs from Oklahoma, Georgia and Texas attempt to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

A Whiff Of Mutiny. The chefs travel to Otranto, Italy, to purchase fresh seafood from the docks. Then, the judges task them with their most difficult challenge yet.

Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.

Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.

Andrew dives into the seafood masterworks of the Hamptons. From delectable surf and turf to buttery lobster rolls, clam chowder to smoked bluefish pate, the Hamptons' dinner scene is sizzling.

Andrew Zimmern scopes out the down-to-earth culinary traditions of scenic Door County, Wisconsin. Fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Jersey Shore. Follow Andrew Zimmern as he visits the world's most delicious destinations.

Shift 4: Teamwork. Working with chefs they just met, the competitors strategize, collaborate and execute under the critical eyes of Michael and Bryan Voltaggio.

Shift 5: Artistry. Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. The chefs turn microwave meals into works of art for Eric Adjepong.

Guy Fieri hunts down meaty favourites in Kentucky and North Carolina. He enjoys an Irish pub's cottage pie, Asian-barbecue fusion and pimento-topped burgers.

Guy Fieri feels the heat in Mexico! He checks out a family-owned spot where grandma cooks up rellenos. And, Guy shows off his Playa Del Carmen restaurant.

Guy checks out restaurants with funky dishes and unique specialties. They include an eatery tucked inside a beer store serving crazy waffle creations!

From a bomb bacon jam burger in North Carolina to lights-out street tacos in Mexico, Guy digs into flavours spanning the Americas.

A new batch of junior chefs face off in a competition packed with backyard barbecue ingredients. First, they tackle a potato dish for starters.

For the first time in Chopped history, the junior competitors have a chance at becoming a judge. In the first competition, kids take on burger-themed meals.

Three skilled chefs from Oklahoma, Georgia and Texas attempt to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

A Whiff Of Mutiny. The chefs travel to Otranto, Italy, to purchase fresh seafood from the docks. Then, the judges task them with their most difficult challenge yet.

It's Molly Yeh's turn to host Brunch Club with her friends. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes.

Molly Yeh recreates her favourite New York City foods. On menu are pastrami sandwiches with onion rings, and hearty chicken kreplach soup.

Molly Yeh assembles a delicious picnic! It includes tasty pickle dip fried bologna sandwiches, falafel farfalle and colourful tie-dye cookies.

Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.

Ree makes dinner in miniature for a fun get-together with her niece. She prepares adorable bacon cheeseburger bites and charming Waldorf salad skewers.

Ree makes a Mexican-inspired family dinner on the grill. On the menu are marinated carne asada with skewers of chipotle glazed shrimp and corn and squash salad.

Ree cooks easy eats with her kids, including wafflewiches using turkey bacon and roast beef. Plus, she makes shortcut homemade ravioli and an omelette in a mug.

Eddie Jackson has an amazing surprise for New York firefighter Stephen when he's put head-to-head against famous chef Anne Burrell.

Eddie Jackson raises the stakes as he surprises home cook and real estate agent Jimmy with a beefy battle against world-famous chef Alex Guarnaschelli.

Design director and home cook Alexis is left speechless when Eddie Jackson surprises her with a face-off against celebrity chef Geoffrey Zakarian.

Tomato, Tomato!. Stay-at-home mom Cristina can't believe she's taking on Chef Geoffrey Zakarian in a surprise cooking competition. But Eddie Jackson has more up his sleeve!

Chef Carla Hall gets caught up in an amazing dairy adventure as she travels the world chasing the origins of America's favourite dessert: ice cream.

Chef Carla embarks on a tantalizing global taco trip shows how a vertical flame helped cultures collide to create something new: tacos al pastor.

DDD and GGG chefs join forces in Super Teams. Guy Fieri spins a DDD Wheel to determine which classic diner dish the competitors have to make.

Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.

Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.

Chef Carla Hall gets caught up in an amazing dairy adventure as she travels the world chasing the origins of America's favourite dessert: ice cream.

Chef Carla embarks on a tantalizing global taco trip shows how a vertical flame helped cultures collide to create something new: tacos al pastor.

DDD and GGG chefs join forces in Super Teams. Guy Fieri spins a DDD Wheel to determine which classic diner dish the competitors have to make.

Shift 6: Risk Taking. Cooking game.

Shift 7: Simplicity. The bruised and exhausted chefs show their skill with simplicity as Brooke Williamson decides which four chefs will receive a spot in the finale.

A new batch of junior chefs face off in a competition packed with backyard barbecue ingredients. First, they tackle a potato dish for starters.

For the first time in Chopped history, the junior competitors have a chance at becoming a judge. In the first competition, kids take on burger-themed meals.

It's Molly Yeh's turn to host Brunch Club with her friends. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes.

Molly Yeh recreates her favourite New York City foods. On menu are pastrami sandwiches with onion rings, and hearty chicken kreplach soup.

Molly Yeh assembles a delicious picnic! It includes tasty pickle dip fried bologna sandwiches, falafel farfalle and colourful tie-dye cookies.

Molly Yeh makes snowshoeing snacks! They include pistachio white chocolates, and beef and rutabaga pies with jalapeno ketchup. And, she throws a gruyere fondue party!

Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.

Ree makes dinner in miniature for a fun get-together with her niece. She prepares adorable bacon cheeseburger bites and charming Waldorf salad skewers.

Ree makes a Mexican-inspired family dinner on the grill. On the menu are marinated carne asada with skewers of chipotle glazed shrimp and corn and squash salad.

Ree cooks easy eats with her kids, including wafflewiches using turkey bacon and roast beef. Plus, she makes shortcut homemade ravioli and an omelette in a mug.

Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.

Ree takes it easy with a range of simple dishes, starting with creamy lemon chicken and sweet potato and mushroom carbonara.

Molly makes an Asian-inspired lunch for her dad. The menu includes matcha mochi donuts, sugar-coated pork buns and drunken cucumber noodles.

Chef Carla Hall gets caught up in an amazing dairy adventure as she travels the world chasing the origins of America's favourite dessert: ice cream.

Chef Carla embarks on a tantalizing global taco trip shows how a vertical flame helped cultures collide to create something new: tacos al pastor.

DDD and GGG chefs join forces in Super Teams. Guy Fieri spins a DDD Wheel to determine which classic diner dish the competitors have to make.

Earth To Dessert. The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.

Valerie Bertinelli and Duff Goldman bring the fun of a spelling bee into the kitchen! The bakers make spelling bee word tarts with assigned words on top.

Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?

Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?

This trip, Guy Fieri's caught up in a whirlwind of flavours. In Norfolk, VA, he finds a two-for-one spot where a butcher stacks sandwiches by day and a chef fires up ramen and sticky wings by night.

This trip, Guy Fieri's discovering adventurous flavour. In Norfolk, VA, he visits a market and restaurant that serves Mexican specialities that you probably haven't seen before.

The chefs rush to come up with ways to utilise the alligator in the first basket. But they soon learn their gator plans might be difficult to execute.

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.

Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

Tropic Lightning. Robert must prepare a 5-star dinner for 60 soldiers. Using only a mobile army field kitchen and meal rations, he has just seven hours to create a high-end dinner.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must "imposterize" and serve on a classic cafeteria tray.

Three noodle experts from New York, California and New Jersey enter the arena. Can they knock chef Alex Guarnaschelli out of the competition?

Name Your Price: Battle One!. Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.

Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

Tropic Lightning. Robert must prepare a 5-star dinner for 60 soldiers. Using only a mobile army field kitchen and meal rations, he has just seven hours to create a high-end dinner.

Four up-and-coming chefs face the ultimate Flavortown test! First, the chefs must use the ingredients of an old-fashioned Waldorf to create a modern dish.

This trip, Guy Fieri's caught up in a whirlwind of flavours. In Norfolk, VA, he finds a two-for-one spot where a butcher stacks sandwiches by day and a chef fires up ramen and sticky wings by night.

This trip, Guy Fieri's discovering adventurous flavour. In Norfolk, VA, he visits a market and restaurant that serves Mexican specialities that you probably haven't seen before.

The chefs rush to come up with ways to utilise the alligator in the first basket. But they soon learn their gator plans might be difficult to execute.

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.

Ree takes it easy with a range of simple dishes, starting with creamy lemon chicken and sweet potato and mushroom carbonara.

Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?

Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must "imposterize" and serve on a classic cafeteria tray.

Name Your Price: Battle One!. Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

Ree turns up the heat with some spicy eats. She transforms jalapeno pimento cheese dip into a fiery grilled cheese and makes hot and cheesy baked meatballs.

Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.

Molly celebrates Thanksgiving on the farm with lots of food! Her menu includes twice-baked potatoes, brussels sprout casserole and a classic pumpkin pie.

Molly and her husband bring some bowling party fun to the farm. The menu features sweet potato waffle fry nachos and coconut cake balls.

Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.

Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

Tropic Lightning. Robert must prepare a 5-star dinner for 60 soldiers. Using only a mobile army field kitchen and meal rations, he has just seven hours to create a high-end dinner.

That's Bologna!. The chefs take on ingredients that go back to the 1970s! They're challenged with using a fondue pot and later make their own version of chicken Kiev.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must "imposterize" and serve on a classic cafeteria tray.

Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.

Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.

Guy Fieri grabs some crazy grub! In Hawaii he finds a funky joint serving beer can chicken. Plus, he stops at downtown barbecue spot in Los Angeles.

Guy Fieri seeks out dynamite dishes from the coasts to the Great Lakes. He discovers outrageous octopus tostadas and gourmet grilled cheese sandwiches.

Peaches and pancetta in the appetiser basket make for a creative first round. An unusual pork product in the entrée basket is a little bit gory.

Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.

Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Four determined chefs stake out and dish up a continental breakfast. Then, it's a close call to see whose culinary creations make the judges melt.

Valerie Bertinelli and Duff Goldman honour the school library by asking the bakers to make book desserts. Their desserts must be decorated like a book!

Three poultry-loving chefs from Florida, California and Illinois bring their skills to face Alex Guarnaschelli in a chicken challenge.

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

Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Four determined chefs stake out and dish up a continental breakfast. Then, it's a close call to see whose culinary creations make the judges melt.

Guy Fieri invites four well-travelled chefs to compete at Flavortown Market. The chefs go head-to-head in three rounds of deliciously diverse dishes.

Guy Fieri grabs some crazy grub! In Hawaii he finds a funky joint serving beer can chicken. Plus, he stops at downtown barbecue spot in Los Angeles.

Guy Fieri seeks out dynamite dishes from the coasts to the Great Lakes. He discovers outrageous octopus tostadas and gourmet grilled cheese sandwiches.

Peaches and pancetta in the appetiser basket make for a creative first round. An unusual pork product in the entrée basket is a little bit gory.

Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.

Ree turns up the heat with some spicy eats. She transforms jalapeno pimento cheese dip into a fiery grilled cheese and makes hot and cheesy baked meatballs.

Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.

Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.

Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.

Valerie Bertinelli and Duff Goldman honour the school library by asking the bakers to make book desserts. Their desserts must be decorated like a book!

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

Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

While Nick and his dad are busy fixing farm equipment, Molly makes flatbreads with lemon yogurt and spiced chicken pot pies.

Molly and Nick are celebrating Christmas Eve with Chinese food. Molly's festive menu includes juicy pork soup dumplings and kung pao chicken.

Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Four determined chefs stake out and dish up a continental breakfast. Then, it's a close call to see whose culinary creations make the judges melt.

Rise And Shine!. The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.

Valerie Bertinelli and Duff Goldman honour the school library by asking the bakers to make book desserts. Their desserts must be decorated like a book!

Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.

Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.

Guy cruises from Texas to Michigan for killer cuisine with international flair, including shawarma, brisket banh mi, tequila croissants and old-school sourdough.

Guy Fieri visits some familiar faces and checks out their new places. They include a seafood spot in Fairhope, AK, and Chinese cuisine in Miami.

The chefs find out if anyone has a clue what to do with emu in round one. An ice cream machine battle makes for an enthralling dessert round.

Robert heads to Boulder City, Nevada to help struggling pizza restaurant Vinny's Little Italy. The owner is stuck in his ways and risks losing everything.

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

Cooking - Ep. 6. Cooking show.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.

Three chefs hailing from Mississippi, Tennessee and North Carolina face Alex Guarnaschelli in a battle that celebrates Southern comfort food.

Name Your Price: Battle Three!. Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

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

Cooking - Ep. 6. Cooking show.

Guy Fieri combines food trivia with his culinary games. The chefs must answer international food questions to earn enough cash to shop for their upscale dinner.

Guy cruises from Texas to Michigan for killer cuisine with international flair, including shawarma, brisket banh mi, tequila croissants and old-school sourdough.

Guy Fieri visits some familiar faces and checks out their new places. They include a seafood spot in Fairhope, AK, and Chinese cuisine in Miami.

The chefs find out if anyone has a clue what to do with emu in round one. An ice cream machine battle makes for an enthralling dessert round.

Robert heads to Boulder City, Nevada to help struggling pizza restaurant Vinny's Little Italy. The owner is stuck in his ways and risks losing everything.

Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.

Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.

Name Your Price: Battle Three!. Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.

Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.

Molly hosts a book club on the farm and cooks for her guests. She makes skillet pork chops with salsa Verde and Dakota-style plum cakes.

Molly Yeh is cooking a Norwegian dinner celebration on the farm. She starts with lefse hot dogs with fennel slaw and open face salmon and avocado sandwiches.

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

Cooking - Ep. 6. Cooking show.

Lean, Mean, Grilling '90s. Jonathan Bennett heads back to 1994 with guest judge Wayne Knight! They challenge the chefs to create elevated dishes using '90s foods and an iconic grill.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.

In a star-studded event, three of Bobby Flay's friends - Sunny Anderson, Alex Guarnaschelli and Buddy Valastro - unite to try and take him down.

Supermodel Gigi Hadid and chef Anne Burrell team up to defeat Bobby. They are hoping international chefs Melissa Araujo and Max Robbins have what it takes.

Guy Fieri scours the US for amazing food. He checks out ramen in St. Petersburg, FL and a funky joint frying up chicken gizzards in Lansing, MI.

Guy Fieri's grabbing standout sandwiches, including a primo pork burger in Longmont, Colorado, and diving into some serious spice with fiery Thai specialities in Los Angeles.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

Robert Irvine comes to the rescue of Greg's BBQ in Belen, New Mexico. The ex-Marine owner suffers from health conditions but can't stop micromanaging his son.

Long Days, Late Night BBQ Date. For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.

Cool Mom On The Go!. Molly Yeh shares simple recipes to make life a little less complicated. She makes her Midwestern oatmeal cookie salads and a fluffy harissa potato chip frittata.

Ree Drummond cooks in the comfort zone with a classic soup, cheesy baked pasta, a meatless main dish and luxurious hazelnut cocoa.

Ree Drummond shares quick, easy recipes that are perfect for the holidays, like an amazing breakfast hash, stress-free pizza dip and a festive soup.

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.

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 chefs bid in a live auction to score their fourth item, and one spends a load of money to secure a favourite ingredient in the appetiser round.

Long Days, Late Night BBQ Date. For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.

Cool Mom On The Go!. Molly Yeh shares simple recipes to make life a little less complicated. She makes her Midwestern oatmeal cookie salads and a fluffy harissa potato chip frittata.

Ree Drummond cooks in the comfort zone with a classic soup, cheesy baked pasta, a meatless main dish and luxurious hazelnut cocoa.

Ree Drummond shares quick, easy recipes that are perfect for the holidays, like an amazing breakfast hash, stress-free pizza dip and a festive soup.

Guy Fieri invites four seafood masters to serve up the catch of the day. The chefs play "Go Fish" to determine what they'll cook for dinner.

Guy Fieri scours the US for amazing food. He checks out ramen in St. Petersburg, FL and a funky joint frying up chicken gizzards in Lansing, MI.

Guy Fieri's grabbing standout sandwiches, including a primo pork burger in Longmont, Colorado, and diving into some serious spice with fiery Thai specialities in Los Angeles.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

Robert Irvine comes to the rescue of Greg's BBQ in Belen, New Mexico. The ex-Marine owner suffers from health conditions but can't stop micromanaging his son.

Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.

Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.

In a star-studded event, three of Bobby Flay's friends - Sunny Anderson, Alex Guarnaschelli and Buddy Valastro - unite to try and take him down.

Supermodel Gigi Hadid and chef Anne Burrell team up to defeat Bobby. They are hoping international chefs Melissa Araujo and Max Robbins have what it takes.

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.

The chefs bid in a live auction to score their fourth item, and one spends a load of money to secure a favourite ingredient in the appetiser round.

The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.

Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.

Molly Yeh makes cosy dishes for her skating trio. On the menu are fried beef tacos, cheesy parmesan broccoli, and coffee cookie butter cones for dessert.

It's Molly Yeh's turn to host Brunch Club with her friends. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes.

Long Days, Late Night BBQ Date. For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.

Cool Mom On The Go!. Molly Yeh shares simple recipes to make life a little less complicated. She makes her Midwestern oatmeal cookie salads and a fluffy harissa potato chip frittata.

Ree Drummond cooks in the comfort zone with a classic soup, cheesy baked pasta, a meatless main dish and luxurious hazelnut cocoa.

Ree Drummond shares quick, easy recipes that are perfect for the holidays, like an amazing breakfast hash, stress-free pizza dip and a festive soup.

My Big Fat Greek Challenge. Jonathan Bennet celebrates 2002's "My Big Fat Greek Wedding" by challenging the chefs to use moussaka, bacon, Go-GURT, and the Magic Bullet blender.

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.

Michael Symon and Giada De Laurentiis try to continue their winning streak against Bobby. The formidable duo recruit chefs Jessica Gamble and Fabrizio Schenardi.

Alex Guarnaschelli and Geoffrey Zakarian bring in two talented pastry chefs to defeat Bobby. One chef makes delicious Brazilian nut torrijas.

Guy Fieri heads to college towns for top grade cuisine. In Columbus, OH, he finds a pierogi paradise and in Boulder, CO, a Thai joint serves knockout noodles.

Guy digs into a late-night spot all about breakfast in Los Angeles, a funky joint serving creative combos in Columbus, Ohio, and a barbecue spot smokin' up pork belly dumplings in Phoenix.

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

Robert heads to Ash Fork where Felicia's failing restaurant has forced her to sacrifice time with her children. Can Robert help her change her business strategy?

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses, plus haystack cookies to feed the hungry animals.

The seven remaining bakers must make floating island desserts. In the Master Challenge, they create a flaming bombe Alaska with mango.

Reality Show - Ep. 1. A group of talented junior bakers compete in a series of creative challenges to win a 25,000 dollars' cash prize and the title of Kids Baking Champion.

Three competitive pastry chefs from Kentucky, California and New Jersey hope their talent will outshine Alex Guarnaschelli's pastry expertise.

In the high-stakes tournament finale, the chefs are given even larger sums of money to bid for their fourth ingredient.

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses, plus haystack cookies to feed the hungry animals.

The seven remaining bakers must make floating island desserts. In the Master Challenge, they create a flaming bombe Alaska with mango.

All-star chefs compete in Guy Fieri's ultimate ABC battle. Using favourite and drafted letters of the alphabet, the chefs spell their way through the ingredients.

Guy Fieri heads to college towns for top grade cuisine. In Columbus, OH, he finds a pierogi paradise and in Boulder, CO, a Thai joint serves knockout noodles.

Guy digs into a late-night spot all about breakfast in Los Angeles, a funky joint serving creative combos in Columbus, Ohio, and a barbecue spot smokin' up pork belly dumplings in Phoenix.

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

Robert heads to Ash Fork where Felicia's failing restaurant has forced her to sacrifice time with her children. Can Robert help her change her business strategy?

The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.

Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.

Michael Symon and Giada De Laurentiis try to continue their winning streak against Bobby. The formidable duo recruit chefs Jessica Gamble and Fabrizio Schenardi.

Alex Guarnaschelli and Geoffrey Zakarian bring in two talented pastry chefs to defeat Bobby. One chef makes delicious Brazilian nut torrijas.

Reality Show - Ep. 1. A group of talented junior bakers compete in a series of creative challenges to win a 25,000 dollars' cash prize and the title of Kids Baking Champion.

In the high-stakes tournament finale, the chefs are given even larger sums of money to bid for their fourth ingredient.

You're Bacon Me Crazy. Michael Symon creates a meal that kids will love. He makes a dairy-free tomato soup with parm crisps, BLT lettuce wraps and chocolate cake donuts.

Crown The Pork. Michael Symon makes pastrami spiced pork chops with braised vegetables and tops devilled eggs with pickled mustard seeds and chives.

It's Simply The Zest. Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.

Pork Roastin' And Toastin'. Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses, plus haystack cookies to feed the hungry animals.

The seven remaining bakers must make floating island desserts. In the Master Challenge, they create a flaming bombe Alaska with mango.

New Jersey. Follow Andrew Zimmern as he visits the world's most delicious destinations.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew explores the bountiful larder of the Scottish Highlands from lean, flavourful Highland beef and sweet, buttery shellfish to handheld meat pies and smoked salmon.

Shift 6: Risk Taking. Cooking game.

Shift 7: Simplicity. The bruised and exhausted chefs show their skill with simplicity as Brooke Williamson decides which four chefs will receive a spot in the finale.

This trip, Guy Fieri grabs gangster global grub from a Jamaican joint in Houston and a 24-hour burrito hot spot in Cancun, Mexico.

This trip, Guy Fieri visits an all-female lineup that's rockin' the house in Houston and Orlando, Florida.

This trip, Guy Fieri digs into the traditions of many different cultures including a Mexican joint in Houston and a Jewish deli-on-wheels in Orlando, Florida.

Guy digs into a mashup of flavours, including a potato-centric palace dishing out hearty Brazilian specialties and a deli serving latkes and turkey pastrami.

Three chocolatiers from Tennessee, Florida and California enter the arena to take on chef Alex Guarnaschelli in a competition for dessert domination.

Cooking - Ep. 5. Hosts Alex Guarnaschelli and Gabe Bertaccini welcome ten chefs to the Tuscan villa where they will live, cook and prove their skills with Italian cuisine.

Guy Fieri gives four chefs a list of clearance items to use over the course of the competition. What will they use to create a spicy seafood feast?

Four chefs are eager to show off their pickling talents! The baskets are packed with pickled goodness for inspiration, including pickle ice cream!

Four delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.