Food Network

Cooking - Ep. 2. Bobby Flay hosts a tough cooking competition as one competing chef faces off against Bobby's three culinary Titans for a chance to win 25,000 dollars.

The grills and smokers are gone, and the Brawlers must go back to basics with raw wood, stone, and salt blocks.

The chefs play a carnival-style game to determine their protein choice and have 30 minutes to create a masterpiece, with no salt in the pantry!

Ree makes care packages for her daughters at college. She sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies.

Ree makes Ladd's favourite foods. He loves spatchcock BBQ chicken, thin and crispy waffle fries and for dessert spoon cake with gooey chocolate frosting.

Three champions are on a mission to beat judge Marc Murphy. The chefs get escargot in the first basket, and a spicy surprise awaits them in the entree basket.

Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

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.

Chef Katie Lee and actor Mekhi Phifer decide whether Louisiana grill master Nathan Gresham or Arizona-based chef Lisa should challenge Bobby Flay.

Alex Guarnaschelli and Eddie Jackson watch over Nashville-based chef Dale Levitski and Indian-born chef Manish Tyagi. Who will take on Bobby Flay?

Jesse Palmers tasks the bakers to capture the coastal vibe using beach drink trifles! Then, they must create refreshing summer cream pies to avoid a scorching elimination.

Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.

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.

Chef Annie Burrell and singer Patti LaBelle decide whether Viet Pham or Dom Tesoriero has what it takes to overpower the legendary chef, Bobby Flay.

Chef Scott Conant and actress Olivia Culpo pit Deb Caplan against Nick Lisotto. The winner takes on the legendary Bobby Flay in the arena.

Cooking - Ep. 2. Bobby Flay hosts a tough cooking competition as one competing chef faces off against Bobby's three culinary Titans for a chance to win 25,000 dollars.

The grills and smokers are gone, and the Brawlers must go back to basics with raw wood, stone, and salt blocks.

Cooking - Ep. 5. Cooking competition.

Jesse Palmer celebrates Warner Bros. Pictures' movie event, Barbie! He challenges the bakers to make desserts inspired by Barbie's signature colour, pink!

Molly Yeh makes a special menu for Chinese New Year. Dishes include ginger glazed salmon, carrot steamed buns, peanut butter broccolini and fortune cookies.

Molly Yeh makes a pre-game lunch for friends, and it's full of delicious finger foods! She serves her Asian Scotch eggs and crispy oven fries with feta red pepper dip.

Ree hosts a girls' night at the lodge. On the menu is a spread of canapes like citrus shrimp nachos and courgette and quinoa cakes with herby yoghurt.

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

Previous winners return to take on judge Maneet Chauhan. Cereal and odd meatballs make for a tough round one, and an edible centrepiece is in the next basket.

Robert is determined to save the Ginger Monkey in Chandler, Arizona. He is shocked by the restaurant's poor leadership and disgusting food.

It's six against one! Three restaurant teams consisting of an executive chef and sous chef take on Chef Alex Guarnaschelli in two rounds.

The final three chefs must elevate the weeknight family meal and cook a Michelin-worthy dish to win the competition and the grand prize of $100,000.

Jesse Palmer celebrates Warner Bros. Pictures' movie event, Barbie! He challenges the bakers to make desserts inspired by Barbie's signature colour, pink!

Andrew Zimmern goes on a gastronomic tour of Las Vegas. He samples everything from quail breast stuffed with foie gras, Waygu steaks and veal parmigiana.

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

It's six against one! Three restaurant teams consisting of an executive chef and sous chef take on Chef Alex Guarnaschelli in two rounds.

The final three chefs must elevate the weeknight family meal and cook a Michelin-worthy dish to win the competition and the grand prize of $100,000.

The chefs make a hearty, high-end dinner in 45 minutes for a construction crew using only the crew's lunches, bent pans and construction tools.

Ree hosts a girls' night at the lodge. On the menu is a spread of canapes like citrus shrimp nachos and courgette and quinoa cakes with herby yoghurt.

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

Previous winners return to take on judge Maneet Chauhan. Cereal and odd meatballs make for a tough round one, and an edible centrepiece is in the next basket.

Robert is determined to save the Ginger Monkey in Chandler, Arizona. He is shocked by the restaurant's poor leadership and disgusting food.

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.

Chef Annie Burrell and singer Patti LaBelle decide whether Viet Pham or Dom Tesoriero has what it takes to overpower the legendary chef, Bobby Flay.

Chef Scott Conant and actress Olivia Culpo pit Deb Caplan against Nick Lisotto. The winner takes on the legendary Bobby Flay in the arena.

Jesse Palmer celebrates Warner Bros. Pictures' movie event, Barbie! He challenges the bakers to make desserts inspired by Barbie's signature colour, pink!

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

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.

Actress Susie Essman joins presenter Sunny Anderson to decide who should face the legendary Bobby Flay. Will it be Robert Sisca or Michael Brennan?

Amanda Freitag joins Katie Lee to decide who should face the legendary Bobby Flay. Will it be Bobby's former sous chef, Paul Del Favero, or Alison Fasano?

It's six against one! Three restaurant teams consisting of an executive chef and sous chef take on Chef Alex Guarnaschelli in two rounds.

The final three chefs must elevate the weeknight family meal and cook a Michelin-worthy dish to win the competition and the grand prize of $100,000.

The American bakers attempt to perfect the soufflé. Then, they go big with a pâte à choux dough dessert that spotlights the egg in three ways.

Jesse Palmer challenges the three finalists to make amusement park treats. Then, the bakers serve sparkler-studded 4th of July parade float cakes for the title!

Molly Yeh makes a birthday lunch menu for her husband and father-in-law. The menu features chicken shawarma tacos, Moroccan carrot salad and chocolate tahini cake.

Molly puts a unique spin on a few classics including meatloaf, potato galette, wedge salad and coconut cream pie.

Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.

Ree and her son, Todd, make creamy chicken cacciatore soup, Parmesan herb drop biscuits and dark chocolate cheesecake for her dad and stepmother.

The chefs are thrown off by beer-battered seafood and a bizarre bouquet of pickles in the first basket. Next, the second basket contains a stinky surprise inside.

Robert helps the widowed owner of Don Luis Restaurant in Billings, Montana. She hasn't altered a thing and must accept change for her business to survive.

The chefs must navigate the dense jungle with only a compass to locate their baskets. In round one, each chef is pushed to define their point of view.

The returning champ battles chefs Quentin Garcia and Dominique Leach in a sizzling meat lovers' showdown of bold, beefy, protein-packed plates.

Jesse Palmer challenges the three finalists to make amusement park treats. Then, the bakers serve sparkler-studded 4th of July parade float cakes for the title!

Andrew Zimmern travels to the colourful Moroccan city of Fez. On the trip, he tucks into local treats like tagine-cooked meats, pastille and brouchettes.

Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-friend sweet dough balls.

Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

The chefs must navigate the dense jungle with only a compass to locate their baskets. In round one, each chef is pushed to define their point of view.

The returning champ battles chefs Quentin Garcia and Dominique Leach in a sizzling meat lovers' showdown of bold, beefy, protein-packed plates.

The chefs must create a hearty French entrée and side with frozen ingredients and shared access to only one oven, stovetop and fryer.

Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.

Ree and her son, Todd, make creamy chicken cacciatore soup, Parmesan herb drop biscuits and dark chocolate cheesecake for her dad and stepmother.

The chefs are thrown off by beer-battered seafood and a bizarre bouquet of pickles in the first basket. Next, the second basket contains a stinky surprise inside.

Robert helps the widowed owner of Don Luis Restaurant in Billings, Montana. She hasn't altered a thing and must accept change for her business to survive.

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.

Actress Susie Essman joins presenter Sunny Anderson to decide who should face the legendary Bobby Flay. Will it be Robert Sisca or Michael Brennan?

Amanda Freitag joins Katie Lee to decide who should face the legendary Bobby Flay. Will it be Bobby's former sous chef, Paul Del Favero, or Alison Fasano?

Jesse Palmer challenges the three finalists to make amusement park treats. Then, the bakers serve sparkler-studded 4th of July parade float cakes for the title!

Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

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.

Chef Scott Conant joins author Daphne Oz in the arena to decide who should face the legendary Bobby Flay. Will it be Thomas Boemer or Bao Bao?

Alex Guarnaschelli and Damaris Phillips decide who should take on Bobby Flay. Will it be Irish chef Maeve Rochford or Indian cuisine enthusiast chef Navjot Arora?

The chefs must navigate the dense jungle with only a compass to locate their baskets. In round one, each chef is pushed to define their point of view.

The returning champ battles chefs Quentin Garcia and Dominique Leach in a sizzling meat lovers' showdown of bold, beefy, protein-packed plates.

The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.

Ten amazing bakers whip up faux ice cream bars in summer flavours and put the judges into sunny "spirits" with summer cocktail tarts.

Molly prepares for the birth of her first baby by whipping up a variety of freezer-friendly meals. The menu includes sweet potato and black bean burritos.

Molly celebrates the arrival of spring with her family by making a delicious seasonal meal on the farm.

Ree answers questions from friends and Pawhuska locals. Plus, she shares her chicken fajita salad, pepperoni potato salad and southern Panzanella recipes.

Ree makes dishes perfect for freezing for a friend who just had a baby. She cooks pasta casserole, white bean and sausage soup and peanut butter cup bites.

With their sights set on defeating Bobby in the tournament finale, returning champs face an unusual beef jerky product and a twist on hummus in round two.

Robert ventures to The Emporium in the small town of Hawk Springs, Wyoming. The owner is struggling to lead his staff and attract customers.

The Valastros spend summer at the Jersey Shore, and Buddy makes a rollercoaster cake! In Hoboken, the team creates an edible board game!

A Jersey Shore surf shop owner wants a summery cake for a surfing contest. And, Mauro gets melon fever with a cake order for a watermelon festival!

Zoë bakes a showstopping carrot cake decorated with candied peels.

Zoë makes cornbread and sweet corn ice cream drizzled with caramel sauce.

Ten amazing bakers whip up faux ice cream bars in summer flavours and put the judges into sunny "spirits" with summer cocktail tarts.

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos, octopus tostadas, and Filipino chicken adobo.

Andrew explores the country classics of Nashville, from hot chicken to chess pie. Other mainstays range from heaven-sent biscuits smothered in gravy to juicy barbecue.

Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

The Valastros spend summer at the Jersey Shore, and Buddy makes a rollercoaster cake! In Hoboken, the team creates an edible board game!

A Jersey Shore surf shop owner wants a summery cake for a surfing contest. And, Mauro gets melon fever with a cake order for a watermelon festival!

Zoë bakes a showstopping carrot cake decorated with candied peels.

Zoë makes cornbread and sweet corn ice cream drizzled with caramel sauce.

The chefs have 30 minutes to create their dream last meal using only ingredients like frozen or dried meats, dehydrated veggies, and canned food.

Ree answers questions from friends and Pawhuska locals. Plus, she shares her chicken fajita salad, pepperoni potato salad and southern Panzanella recipes.

Ree makes dishes perfect for freezing for a friend who just had a baby. She cooks pasta casserole, white bean and sausage soup and peanut butter cup bites.

With their sights set on defeating Bobby in the tournament finale, returning champs face an unusual beef jerky product and a twist on hummus in round two.

Robert ventures to The Emporium in the small town of Hawk Springs, Wyoming. The owner is struggling to lead his staff and attract customers.

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.

Chef Scott Conant joins author Daphne Oz in the arena to decide who should face the legendary Bobby Flay. Will it be Thomas Boemer or Bao Bao?

Alex Guarnaschelli and Damaris Phillips decide who should take on Bobby Flay. Will it be Irish chef Maeve Rochford or Indian cuisine enthusiast chef Navjot Arora?

Ten amazing bakers whip up faux ice cream bars in summer flavours and put the judges into sunny "spirits" with summer cocktail tarts.

Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

Guy Fieri samples beef and barbecue in Florida and California, including a Vietnamese spot serving up tasty pho and a BBQ joint making a twist on lasagne

Guy hits the road looking for the best chicken dinners and finds a rocker mom's favourite chicken, fried Thai wings and a California hot dog spot with unique chicken and waffles.

Dancer Derek Hough and chef Carla Hall decide who should go up against Bobby Flay. Will it be doughnut queen Katy Gerdes or French-trained Olivier Palazzo?

Giada De Laurentiis and Michael Voltaggio play referee in the battle between Geronimo Lopez and Frances Tariga. Which talented chef will take on Bobby Flay?

The Valastros spend summer at the Jersey Shore, and Buddy makes a rollercoaster cake! In Hoboken, the team creates an edible board game!

A Jersey Shore surf shop owner wants a summery cake for a surfing contest. And, Mauro gets melon fever with a cake order for a watermelon festival!

Zoë bakes a showstopping carrot cake decorated with candied peels.

Zoë makes cornbread and sweet corn ice cream drizzled with caramel sauce.

The finalists head to an iconic patisserie where they sample macarons. Then, the bakers use what they've learned to create a dessert tasting menu.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

Molly has a huge crowd to feed as she prepares for her baby shower complete with a simple-but-delicious menu.

Molly invites her friends over. She makes delicious fresh fillings like avocado and cucumber for tacos and for dessert she has chocolate-covered ice cream tacos.

Ree makes lunch for her husband, Ladd, and his dad. She starts with her father-in-law's favourite shrimp brochettes and then the ultimate quesadillas.

Ree Drummond prepares canapes and cocktails for a painting class. On the menu is mini Hawaiian chicken skewers, courgette caprese sliders and lots more!

In the first round, a mishap leads to an alarming situation. The two remaining champs must make plans for a peculiar popcorn product in the dessert round.

Robert works with Colorado restaurant owners who are in debt and on the brink of divorce. They must work together to save their restaurant and relationship.

After the first round the two bakers are exactly even. With tensions running high, they set out to make carnival treats before a Bollywood-themed cake off.

Kristin Chenoweth presents the remaining teams with a challenge to create an edible element of a carnival that will delight the citizens of the confectionary land.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

Andrew explores the edible icons of Taipei, Taiwan, a place where the dumplings can be dangerous and who you share the meal with is as important as the meal itself.

Andrew unveils the cuisine of Ho Chi Minh City, the economic and cultural centre of Vietnam. The city has a rich history and the food lives up to its legacy.

Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

After the first round the two bakers are exactly even. With tensions running high, they set out to make carnival treats before a Bollywood-themed cake off.

Kristin Chenoweth presents the remaining teams with a challenge to create an edible element of a carnival that will delight the citizens of the confectionary land.

Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only shop ingredients and no ovens, fryers or stoves.

Ree makes lunch for her husband, Ladd, and his dad. She starts with her father-in-law's favourite shrimp brochettes and then the ultimate quesadillas.

Ree Drummond prepares canapes and cocktails for a painting class. On the menu is mini Hawaiian chicken skewers, courgette caprese sliders and lots more!

In the first round, a mishap leads to an alarming situation. The two remaining champs must make plans for a peculiar popcorn product in the dessert round.

Robert works with Colorado restaurant owners who are in debt and on the brink of divorce. They must work together to save their restaurant and relationship.

Guy Fieri samples beef and barbecue in Florida and California, including a Vietnamese spot serving up tasty pho and a BBQ joint making a twist on lasagne

Guy hits the road looking for the best chicken dinners and finds a rocker mom's favourite chicken, fried Thai wings and a California hot dog spot with unique chicken and waffles.

Dancer Derek Hough and chef Carla Hall decide who should go up against Bobby Flay. Will it be doughnut queen Katy Gerdes or French-trained Olivier Palazzo?

Giada De Laurentiis and Michael Voltaggio play referee in the battle between Geronimo Lopez and Frances Tariga. Which talented chef will take on Bobby Flay?

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

Cooking - Ep. 6. Cooking show.

It's harvest time, so Molly makes a wheat truck lunch. She makes hearty fried chicken banh mi sandwich with a side of salt and vinegar potato salad.

Molly makes Middle Eastern dishes with a Midwestern touch. She prepares squash falafel with spicy chipotle ranch and meaty twice baked potatoes.

Cooking - Ep. 9. Cooking show.

After the first round the two bakers are exactly even. With tensions running high, they set out to make carnival treats before a Bollywood-themed cake off.

Kristin Chenoweth presents the remaining teams with a challenge to create an edible element of a carnival that will delight the citizens of the confectionary land.

Andrew Zimmern explores the Emilia-Romagna, Italy. He samples some culinary classics from Bologna like mortadella sausage, Parmigiano Reggiano and tortellini.

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

Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.

Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.

Cooking - Ep. 3. .

Alex Vs Mediterranean. Chefs representing California, Texas and New York try to blow Alex Guarnaschelli out of the water in a battle of Mediterranean dishes.

Guy is in Philadelphia to grab some delicious meals. He tries a Polish twist on the Philly cheesesteak and some authentic Indonesian specialities.

In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

The teams create their own food halls, and the Brawlers must bring the heat and their heritage to the table to impress the judges.

Over 50 of the 100 home cooks compete in five challenges, including best noodle dish, a rotisserie chicken battle, and a blind taste test.

Making Butterfly cakes. Who will be the first to go.

Useing potato chips, pretzels, and chocolate to make a kitchen-sink desert.

The teams create their own food halls, and the Brawlers must bring the heat and their heritage to the table to impress the judges.

Over 50 of the 100 home cooks compete in five challenges, including best noodle dish, a rotisserie chicken battle, and a blind taste test.

Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.

Andrew explores the country classics of Nashville, from hot chicken to chess pie. Other mainstays range from heaven-sent biscuits smothered in gravy to juicy barbecue.

Andrew explores the edible icons of Taipei, Taiwan, a place where the dumplings can be dangerous and who you share the meal with is as important as the meal itself.

Andrew unveils the cuisine of Ho Chi Minh City, the economic and cultural centre of Vietnam. The city has a rich history and the food lives up to its legacy.

Andrew explores the favourite foods of Pittsburgh - home to a half-pound fish sandwich, as well as hearty recipes like kielbasa, stuffed cabbage and pierogi.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

Guy is in Philadelphia to grab some delicious meals. He tries a Polish twist on the Philly cheesesteak and some authentic Indonesian specialities.

In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain!

The teams create their own food halls, and the Brawlers must bring the heat and their heritage to the table to impress the judges.

Over 50 of the 100 home cooks compete in five challenges, including best noodle dish, a rotisserie chicken battle, and a blind taste test.

Buddy has some big shoes to fill and he's filling them with fresh fruit and custard when Carlo's Bakery gets an order from a local cobbler.

Buddy makes a cake for Sherlock Holmes enthusiasts. It's inspired by the British detective, complete with iconic hat and magnifying glass.

The family is hauling hay in high summer, so Ree Drummond's taking them cool refreshing strawberry cherry lemon limeade and awesome orange bars.

Ree Drummond makes some of her favourite recipes. First, she cooks stuffed crust pizza, then she bakes divine muffins. Plus, she whips up a culinary revelation.

The family gathers for Sunday lunch at her in-law's house. Her father-in-law makes his famous chicken a la chuck and Ree brings along portable dishes.

Ree Drummond is sneaking a few store-bought shortcuts into her make-ahead Thanksgiving feast. First up is her epic make-ahead turkey, which is cooked and portioned out in advance.

Actor Christine Baranski visits Ina's barn to share Broadway stories and a culinary trip to Italy. They cook Bolognese and roasted broccolini.

Legendary violinist Itzhak Perlman joins Ina Garten for cooking and conversation, and Itzhak shares his foolproof recipe for scrambled eggs.

For the last cooking class of the season, Makenna and Kendall experiment with new classes for a group of entrepreneurs. The guests learn how to hunt for truffles.

A rainy day inspires Elizabeth to prepare a comforting lunch of roasted tomato soup and her great-grandmother's chocolate cake as a fireside dessert.

Elizabeth spends the day working cattle with her father and then makes a family dinner of arroz con pollo and lemon meringue pie.

The reigning champ defends their title against Jamie Tran and Isaac Toups as they handle the cheesy curveballs and dairy-driven twists of Flavortown.

In Baton Rouge, owner Maurice claims to be proud of his restaurant, but his lack of leadership and inability to inspire his staff threaten to destroy the business.

In Memphis, owner Tyrone's passion project has lost his way, and his family is suffering as a result. Robert Irvine helps him get it back on track.

Robert Irvine faces a unique challenge at a gas station restaurant in Opelika, AL, where the owner's health and lifelong dream is failing.

Elizabeth spends the day working cattle with her father and then makes a family dinner of arroz con pollo and lemon meringue pie.

The reigning champ defends their title against Jamie Tran and Isaac Toups as they handle the cheesy curveballs and dairy-driven twists of Flavortown.

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

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 set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain!

A formidable new contender enters the game, and the chefs face their most difficult contender challenge yet: surf and turf in only 45 minutes.

The final contenders compete, and one chef is selected to challenge the ruler head-to-head for the culinary crown and the $100,000 prize.

The family is hauling hay in high summer, so Ree Drummond's taking them cool refreshing strawberry cherry lemon limeade and awesome orange bars.

Ree Drummond makes some of her favourite recipes. First, she cooks stuffed crust pizza, then she bakes divine muffins. Plus, she whips up a culinary revelation.

The family gathers for Sunday lunch at her in-law's house. Her father-in-law makes his famous chicken a la chuck and Ree brings along portable dishes.

Ree Drummond is sneaking a few store-bought shortcuts into her make-ahead Thanksgiving feast. First up is her epic make-ahead turkey, which is cooked and portioned out in advance.

Guy heats up with spice and cools off with ice starting with hot dishes in California and Virginia before chilling with a Hawaiian tropical shaved ice.

Guy Fieri hunts desert and island flavour. He enjoys nostalgic breakfast tarts at a café in California and fish and chips at a gluten-free spot in Hawaii.

Judges Michael Psilakis and Seamus Mullen step up to take Bobby on. Marcus Samuelsson and Sunny Anderson decide which chef will push Bobby to his limit.

Anne Burrell and Jet Tila team up to decide who can take down Bobby Flay. They have to choose between pizzaiolo Tony Gemignani and England's Robert Aikens.

A rainy day inspires Elizabeth to prepare a comforting lunch of roasted tomato soup and her great-grandmother's chocolate cake as a fireside dessert.

Elizabeth spends the day working cattle with her father and then makes a family dinner of arroz con pollo and lemon meringue pie.

The reigning champ defends their title against Jamie Tran and Isaac Toups as they handle the cheesy curveballs and dairy-driven twists of Flavortown.

Ghost Town Gourmet. Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.

Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

Molly's mom comes to the farm to help make a delicious spread of family recipes before baby arrives.

Molly Yeh makes quick recipes suitable for her busy life as a new mum. She has savoury green pancakes for lunch, and then a sausage and macaroni dish for dinner.

Ree Drummond shares kid-approved recipes that are quick and easy to make. They include waffle fry sliders and parmesan fish sticks.

Ree Drummond makes quick and easy one-pan meals. Dishes include sheet pan curried chicken and crunchy turkey taco lettuce wraps.

In the first round, the chefs make appetisers using pizza bites and caviar. The dessert round features a sugary cereal and a gelatinous stumper.

In Geneva, NY, Robert helps save family-owned Cosentino's Ristorante. The owners' marriage suffers with the workload and their son serves unappetising food.

Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen. But friendship doesn't stop Bobby from making this a fair fight!

It's America's 250th birthday and, for the first time, the Brawlers compete as individuals to win over a hungry crowd.

Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

Andrew explores the favourite foods of Pittsburgh - home to a half-pound fish sandwich, as well as hearty recipes like kielbasa, stuffed cabbage and pierogi.

Andrew reveals the must-try foods of Nicaragua's capital Managua. He tries a steamed beef dish called baho to the crispy pork skin-topped salad known as vigaron.

Robert is determined to save the Ginger Monkey in Chandler, Arizona. He is shocked by the restaurant's poor leadership and disgusting food.