Food Network

Ree is celebrating her birthday and gives some of her favourite recipes a makeover. Plus, she revamps her go-to cake as she makes a flourless chocolate cake.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make zebra cakes with striking interior stripes. Who will be eliminated from the competition?

It's the end of beet season, and Molly Yeh has tons of food for the farmers. She whips up her chorizo and tot breakfast burritos and giant sausage pasta.

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.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.

Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.

Molly Yeh challenges 12 bakers to make fruit tarts that showcase their distinct personalities. Then, the bakers must create a floral bonanza cake.

Guy digs into pizza with a surprise in Lansing, MI, standout Philly sandwiches in Wilmington, NC, and authentic Peruvian specialities in Tucson, AZ.

Guy checks out a Bosnian restaurant in Tucson, AZ, serving up Eastern European specialities to a place frying favourites in Wilmington, NC.

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.

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

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.

Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.

Giada hosts a poolside cocktail party with finger food versions of traditional breakfast foods.

Host Molly Yeh issues challenges inspired by Mardi Gras. The bakers put their spin on the classic king cake and then make a Mardi Gras parade float.

Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.

Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.

Guy Fieri lets four chefs choose from different budgets over three rounds. The competitors must decide whether to start off big or wait until the end.

In the first preliminary round, a strangely fuzzy ingredient is one of the surprises awaiting the young chefs in the appetizer course.

Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.

Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.

Giada creates four Italian small plates and serves them Dim Sum-style to her friends. Dishes include Hazelnut Brittle and Crispy Fig and Gorgonzola Ravioli.

Giada hosts an old-school Halloween party. Dishes include Chocolate-Almond-Cherry Brittle, Peanut Butter Candy-Filled Zeppole and White Chocolate Caramel Apples.

Valerie and Duff challenge the bakers to make cosmic cupcake pull-aparts. They must be decorated to look like the sun, a rocket, Saturn, a comet, or the moon.

Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side.

Molly Yeh decides to host an epic version of Oktoberfest. She whips up a variety of German-inspired dishes including pretzels cooked in two very different ways.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.

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

The nine remaining bakers must create cupcake flower arrangements and amp with flower essences. And, they make and decorate mirror-glazed gazing balls in edible gardens.

Guy Fieri lets four chefs choose from different budgets over three rounds. The competitors must decide whether to start off big or wait until the end.

In the first preliminary round, a strangely fuzzy ingredient is one of the surprises awaiting the young chefs in the appetizer course.

Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.

It's cookie day so Ree bakes and decorates a selection of treats. She upgrades classic recipes like chocolate chip cookies with bacon and caramel corn.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Valerie and Duff challenge the bakers to make cosmic cupcake pull-aparts. They must be decorated to look like the sun, a rocket, Saturn, a comet, or the moon.

Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side.

Molly Yeh decides to host an epic version of Oktoberfest. She whips up a variety of German-inspired dishes including pretzels cooked in two very different ways.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.

Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.

Host Molly Yeh issues challenges inspired by Mardi Gras. The bakers put their spin on the classic king cake and then make a Mardi Gras parade float.

Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.

Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.

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

Robert visits Park Vue Soul Food Bar and Restaurant in Buffalo, where an inexperienced mother-daughter team is desperately trying to serve their community.

The widowed owner of the Polaris Street Cafe in Las Vegas struggles to save her deceased husband's dream restaurant. Robert comes to rescue.

Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.

Giada makes three comforting recipes from her childhood but gives each recipe a grown-up spin.

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.

Buddy and Duff test their skills making beautiful pies. For the cake-off, they're challenged to provide canine-themed cakes for a dog-pampering party.

The competition heats up as Duff challenges Buddy to create elegant plated desserts. And, the cake-off sees the chefs create a cake for a celebrity bridal fitting.

The seven bakers put their own spin on South Dakota's kuchen. Then for the bake-off challenge they make a new dessert with Minnesota's scotcheroo ingredients.

The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.

The five remaining bakers reinvent the Boston cream pie using coffee syrup. In the bake-off, they create beautiful plated desserts based on Maine's whoopie pies.

The bakers get creative with Nevada's Basque cake using chili peppers. Then they combine New Mexico's state cookies, biscochitos, and flan into an original dessert.

The nine remaining bakers must create cupcake flower arrangements and amp with flower essences. And, they make and decorate mirror-glazed gazing balls in edible gardens.

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

Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.

Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.

Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.

Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.

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.

Singer Debbie Gibson and chef Katie Lee guest judge, while chefs Ype Von Hengst and William Wright compete to see who will take on Bobby Flay.

One shot at Bobby Flay wasn't enough for chefs Pasquale Cozzolino and Ivana Raca, who are back for more. Iron Chefs Alex Guarnaschelli and Stephanie Izard guest judge.

Bobby Flay brings in Mexican cuisine chef Katy Smith and Denver chef Jose Guerrero. Michael Symon and Valerie Bertinelli feel the heat to choose their contender.

Chef Cliff Crooks helps a first-time head chef in Portland, ME, understand budgeting. Then he works with an inexperienced chef at a family restaurant in Scranton.

This week the bakers are charged with making a three foot tall cake that represents an Italian family dinner. From meatballs, to spaghetti, whose design will impress?

Chefs Paolo Calamai and Angelo Competiello, with the help of Kalen Allen and Anne Burrell, show "Roberto" Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

Bobby and his daughter, Sophie, are visiting their favourite spots for lobster in New York City. Bobby picks Ed's Lobster and she chooses Red Hook Lobster Pound in Brooklyn.

Bobby Flay and his daughter Sophie visit their favourite NYC pizza places. They walk through the West Village, get a classic New York slice and try Detroit-style pies.

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert!

Guy Fieri breaks some eggs with a series of ridiculous food challenges for Carnie Wilson, Ross Mathews and DJ tWitch. Who will win the golden frying pan?

The nine remaining bakers must create cupcake flower arrangements and amp with flower essences. And, they make and decorate mirror-glazed gazing balls in edible gardens.

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

Chef Cliff Crooks helps a first-time head chef in Portland, ME, understand budgeting. Then he works with an inexperienced chef at a family restaurant in Scranton.

Nancy Fuller teaches her grandson and his friends to cook. The menu includes chicken parmesan and chocolate, peanut butter and raspberry milkshakes.

Nancy Fuller throws a party to mark her farmhouse's 250th birthday. On the menu are bacon-wrapped pork roast and orange ombre birthday cake.

Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.

Ree's got a busy day cooking for hungry teenagers. She serves up tasty chilli pie burritos, honey pecan chicken strips, and pizza grilled cheese.

Ree makes a special Italian-inspired dinner for two. Her date night chicken pasta is accompanied by a colourful everything antipasto salad and 4-cheese flatbreads.

Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.

Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.

Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.

It's cookie day so Ree bakes and decorates a selection of treats. She upgrades classic recipes like chocolate chip cookies with bacon and caramel corn.

Ree wants to use the scraps from her kitchen. She makes several frugal, but delicious dishes. Her overnight chicken broth and roasted potato peels are heavenly.

Ree creates a massive menu for the big game. She kicks things off with burgers, a stacked sandwich with mac and cheese layers and then monster meatballs.

Ree's in chocolate heaven as she makes a variety of treats for her daughter. She bakes cookies and fudge, decorated with both homemade and store-bought toppings.

Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.

Nancy Fuller teaches her grandson and his friends to cook. The menu includes chicken parmesan and chocolate, peanut butter and raspberry milkshakes.

Nancy Fuller throws a party to mark her farmhouse's 250th birthday. On the menu are bacon-wrapped pork roast and orange ombre birthday cake.

The gang are celebrating Valentine's Day. Sunny Anderson and Jeff Mauro share their take on surf and turf and Katie Lee makes warm pistachio salsa Verde.

Giada puts her spin on three dishes from some of LA's most popular tourist attractions.

Robert comes to the rescue of Z Fish House in Loudon, Tennessee. Can he help the struggling owner rediscover his passion and lead his staff?

Robert has 48 hours to rescue Big Tom's Backyard Grill and Bar in Cleveland, Tennessee. This failing restaurant is costing owners Tom and Sabrina their marriage.

Robert travels to Mr. B's Southern Kitchen in Florida, where he finds a failing restaurant that is tearing siblings Ninkia and Calvin apart.

Michael designs his own burger in Rhode Island, tries the best pork belly buns in Columbus, Ohio, and gets a northern take on southern barbecue in Buffalo.

In NY, Michael digs into a decadent reinvention of lasagna with pork, brisket, bacon and mac and cheese. He also tries riders' burgers in Pittsburgh.

Michael heads to Cleveland to sample confit chicken wings in chipotle-maple glaze. In Indianapolis, he tries smoked and deep-fried pork ribs, juicy and crispy.

In Sagaponack, NY, Michael samples smoked pork ribs mopped with a citrus barbecue sauce. In Columbus, OH, he tries a burger topped with smoky kielbasa.

Michael heads to Rhode Island for a traditional hot wiener in a chilli topped crepe. A smokehouse in Columbus, Ohio, serves their back ribs on a bed of flaming hay.

Michael heads to Plainview, NY, to try a chocolate bacon burger. A restaurant in Columbus, Ohio serves soy-marinated pineapple steak on kimchi fried rice.

Michael visits Cleveland, where a lamb burger with kalamata olive salt is a taste of his Greek heritage. An Indianapolis spot innovates boar ribs and pigs-in-a-blanket.

Roger Mooking loves a BBQ sandwich, especially when the meat is cooked at a low heat for a long time. He heads to Centreville, Tennessee, and Gordonsville, Virginia.

Chef Cliff Crooks helps a first-time head chef in Portland, ME, understand budgeting. Then he works with an inexperienced chef at a family restaurant in Scranton.

This week the bakers are charged with making a three foot tall cake that represents an Italian family dinner. From meatballs, to spaghetti, whose design will impress?

Tyler tests eight teams eager to win their own food truck. Challenges involve selling a $20 signature dish in LA and a newly created one in San Fran.

Tyler Florence sends the remaining teams to Portland, OR. They have to go the first day without restocking and on day two, geoduck must be on the menu.

In Pocatello, ID, the six remaining teams purge all meat and potatoes from their dishes. But, on day two they must dig up potatoes for their new menus.

The five remaining teams meet Tyler at Mount Rushmore for their next challenge. They must butcher a side of bison and use it in all their dishes.

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.

Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.

The kid baking teams go nuts with doughnut snow creatures! In the challenges, they must create cereal treat homes for their creatures.

Eddie Jackson surprises program manager and home cook Marcus with a once-in-a-lifetime opportunity to go up against master chef Antonia Lofaso.

Eddie Jackson hosts a big game showdown between nurse practitioner Robin and celebrity chef Joe Sasto. Will Robin secure the win and bring home $5,000?

Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.

Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.

Giada creates four Italian small plates and serves them Dim Sum-style to her friends. Dishes include Hazelnut Brittle and Crispy Fig and Gorgonzola Ravioli.

Giada hosts an old-school Halloween party. Dishes include Chocolate-Almond-Cherry Brittle, Peanut Butter Candy-Filled Zeppole and White Chocolate Caramel Apples.

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.

Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.

This week the bakers are charged with making a three foot tall cake that represents an Italian family dinner. From meatballs, to spaghetti, whose design will impress?

Nancy Fuller creates a yummy meal from leftovers in her fridge. Dishes include Kitchen Sink Frittata, Leftover Meatloaf Soup and Overnight Cantaloupe Oats.

Nancy Fuller throws a farmer's fiesta with a Cuban-inspired menu. She serves arroz con pollo, sweet and spicy baked plantains chips, cheese flan and spicy mojitos.

The gang are celebrating Valentine's Day. Sunny Anderson and Jeff Mauro share their take on surf and turf and Katie Lee makes warm pistachio salsa Verde.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Tiffani Thiessen invites her celebrity friends over for good company and delicious dinner. Her parties are a satisfying blend of great food and fun.

Nancy Fuller creates a yummy meal from leftovers in her fridge. Dishes include Kitchen Sink Frittata, Leftover Meatloaf Soup and Overnight Cantaloupe Oats.

Nancy Fuller throws a farmer's fiesta with a Cuban-inspired menu. She serves arroz con pollo, sweet and spicy baked plantains chips, cheese flan and spicy mojitos.

The gang take the stress out of weeknights with meal preparation tips and timesaving tricks. They make slow cooker lentil soup plus more delicious dishes.

Giada De Laurentiis cooks 4 healthy recipes. Dishes include: egg and kale breakfast wraps, roasted vegetables with chipotle cream and grilled salmon.

The competing bakers have to create oversized stuffed coffee cookies, and then they team up to make a delicious dessert platter.

Bobby Flay brings out a special guest, activist Beth Stern, along with Katie Lee, for an all-vegetarian battle with vegetarian chefs Cara Nance and Destiny Aponte.

Alex Guarnaschelli gets an assist from Malin Akerman. Andrew Bent and Alejandro Barrientos try to steal a win while Malin runs interference in the kitchen.

Guy plays a tasty game of chicken all over the US. He finds it Nashville hot-style in California and French-style at a pizza-pasta place in Seattle!

Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.

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 new teens compete in the second preliminary round. They face expensive crustaceans, and make a sweet dish with a frozen treat and an Indian spice.

Ree wants to use the scraps from her kitchen. She makes several frugal, but delicious dishes. Her overnight chicken broth and roasted potato peels are heavenly.

Ree creates a massive menu for the big game. She kicks things off with burgers, a stacked sandwich with mac and cheese layers and then monster meatballs.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

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.

Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make loaded milkshakes topped with baked goods. Which bakers will secure a place in the final?

Molly Yeh is determined to keep her neighbouring farmers fully energised as the wheat harvest begins. She creates the ultimate ham, spinach and potato pizza.

Molly Yeh decides it's high time to invite her college friends over to the farm. She creates a Middle Eastern feast with crispy falafel and homemade labneh.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

The bakers must make a fruity spring dessert in a skillet to enjoy around the campfire. Next, they create a spring-themed cake that looks like a wintry craft.

Actress, and comedian Aisha Tyler and Katie Lee Biegel ply Bobby Flay with cocktails while Jeff Potts and Brittney Williams toast their path to victory.

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 the kitchen.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

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 new teens compete in the second preliminary round. They face expensive crustaceans, and make a sweet dish with a frozen treat and an Indian spice.

Ree wants to use the scraps from her kitchen. She makes several frugal, but delicious dishes. Her overnight chicken broth and roasted potato peels are heavenly.

Ree creates a massive menu for the big game. She kicks things off with burgers, a stacked sandwich with mac and cheese layers and then monster meatballs.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make loaded milkshakes topped with baked goods. Which bakers will secure a place in the final?

Molly Yeh is determined to keep her neighbouring farmers fully energised as the wheat harvest begins. She creates the ultimate ham, spinach and potato pizza.

Molly Yeh decides it's high time to invite her college friends over to the farm. She creates a Middle Eastern feast with crispy falafel and homemade labneh.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

The bakers must make a fruity spring dessert in a skillet to enjoy around the campfire. Next, they create a spring-themed cake that looks like a wintry craft.

The gang take the stress out of weeknights with meal preparation tips and timesaving tricks. They make slow cooker lentil soup plus more delicious dishes.

The competing bakers have to create oversized stuffed coffee cookies, and then they team up to make a delicious dessert platter.

Bobby Flay brings out a special guest, activist Beth Stern, along with Katie Lee, for an all-vegetarian battle with vegetarian chefs Cara Nance and Destiny Aponte.

Alex Guarnaschelli gets an assist from Malin Akerman. Andrew Bent and Alejandro Barrientos try to steal a win while Malin runs interference in the kitchen.

Guy plays a tasty game of chicken all over the US. He finds it Nashville hot-style in California and French-style at a pizza-pasta place in Seattle!

Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.

Robert helps a Russian immigrant who's fighting to save her Las Vegas restaurant, Burnt Offerings. He must find unique ways to raise revenue and cut costs.

Robert visits Cafe No Fur in Las Vegas, where the owners - a model and a former poker player - must change their stubborn ways if they want the business to survive.

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.

The gang make weeknights easier with timesaving tricks and easy recipes. The hosts share their top tips for meal-prepping veggies plus more.

Giada De Laurentiis makes a very traditional Italian Easter luncheon for her family using the fresh flavors of Italy.

Cherry blossom festivals are an iconic celebration of spring, so host Molly Yeh asks the bakers to get inspired and make cherry blossom desserts.

Golf star Michelle Wie joins Scott Conant to add a stroke to Bobby's game. Jeannette Liebers and Chris Bonnivier try to make sure Bobby takes a mulligan.

Amanda Freitag and Sunny Anderson team up to demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron.

Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.

Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.

Guy Fieri enlists the help of his mum and his wife in Mother's Day games featuring teams of mums and their children who run family restaurants together.

The new group of teen chefs deals with vegan chicken. In the entree round, they slice into big butternut squashes and grapple with okra.

Ree's in chocolate heaven as she makes a variety of treats for her daughter. She bakes cookies and fudge, decorated with both homemade and store-bought toppings.

Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.

Three talented bakers enter local competitions for a chance to have their work recognized by the best in the business.

Actress, and comedian Aisha Tyler and Katie Lee Biegel ply Bobby Flay with cocktails while Jeff Potts and Brittney Williams toast their path to victory.

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 the kitchen.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner?

Molly Yeh hosts a Halloween party for all her friends and their little monsters. She makes an array of spooky treats including ghost hand pies and broccoli franken tots.

It's beet harvest pre-haul time! Molly is making cosy foods for her husband, including a spiced beef hotdish with bacon jalapeno cornbread.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

The bakers compete to combine destination desserts with classic snacks. Next, they create a two-dessert landscape resembling a forest, amusement park, city or beach.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

It's a testosterone-filled bakery as man cave-building specialists Tony Siragusa and Jason Cameron invade Charm City Cakes to outfit Duff with a new guy-themed basement.

Duff makes a cake modelled after the New York Stock Exchange. Plus, Duff is honoured to deliver a whisky celebration cake to the legendary James Beard House.

Guy Fieri enlists the help of his mum and his wife in Mother's Day games featuring teams of mums and their children who run family restaurants together.

The new group of teen chefs deals with vegan chicken. In the entree round, they slice into big butternut squashes and grapple with okra.

Ree's in chocolate heaven as she makes a variety of treats for her daughter. She bakes cookies and fudge, decorated with both homemade and store-bought toppings.

Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.

Three talented bakers enter local competitions for a chance to have their work recognized by the best in the business.

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner?

Molly Yeh hosts a Halloween party for all her friends and their little monsters. She makes an array of spooky treats including ghost hand pies and broccoli franken tots.

It's beet harvest pre-haul time! Molly is making cosy foods for her husband, including a spiced beef hotdish with bacon jalapeno cornbread.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

The bakers compete to combine destination desserts with classic snacks. Next, they create a two-dessert landscape resembling a forest, amusement park, city or beach.

The gang make weeknights easier with timesaving tricks and easy recipes. The hosts share their top tips for meal-prepping veggies plus more.

Cherry blossom festivals are an iconic celebration of spring, so host Molly Yeh asks the bakers to get inspired and make cherry blossom desserts.

Golf star Michelle Wie joins Scott Conant to add a stroke to Bobby's game. Jeannette Liebers and Chris Bonnivier try to make sure Bobby takes a mulligan.

Amanda Freitag and Sunny Anderson team up to demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron.

Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.

Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.

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.

Robert is called to J's Restaurant in Waveland, Mississippi. He must help owners Louis and Jeff rescue their business and save their lifelong friendship.

An Air Force veteran has been struggling to keep his restaurant, The Anchor, afloat. Robert steps in to help the owner manage his anger.

The gang celebrates comfort foods by making gourmet mac and cheese, fried chicken and waffle skewers and red velvet popcorn.

Giada makes Spicy Citrus Popcorn to snack on in the kitchen while Aunt Raffy teaches Giada one of her favourite recipes, Quinoa and Ceci Soup.

Spring is the perfect time to get outside, so host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions.

Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.

Actress Lela Loren and Michael Symon recruit two international chefs to take down Bobby. In the second round, Bobby must make a dish he's never heard of.

Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.

Guy dives into sandwiches and Southern eats. In Spokane, a food truck smokes barbecue, and in Ashland, a Mexican joint puts a tasty twist on tamales.

Guy Fieri invites three chef duos to bake and cook a sweet and savoury best seller. A huge cake pyramid determines how they must make their perfect pairing.

Four teens compete for the last remaining place in the Grand Finale! It heats up in the appetizer round with a spicy protein and a strong pepper.

Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.

The cowboys are in Kansas for the day, so Ree makes the crew a hearty breakfast burrito. Plus, she makes decadent ice cream sandwiches to end the long, hot day.

Contests in Texas, California and Delaware are serious business for three wacky bakers whose creations have to be seen to be believed.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

It's a testosterone-filled bakery as man cave-building specialists Tony Siragusa and Jason Cameron invade Charm City Cakes to outfit Duff with a new guy-themed basement.

Duff makes a cake modelled after the New York Stock Exchange. Plus, Duff is honoured to deliver a whisky celebration cake to the legendary James Beard House.

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

Molly hosts a Mexican-themed brunch club. She makes mouth-watering churro pancakes with sweet milk glaze and a delicious charred tomatillo salad.

Molly prepares for a garden-themed party for her daughter's first birthday. She makes a tomato tart and a rainbow cake with marzipan vegetables.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?

The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.

The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.

Guy Fieri invites three chef duos to bake and cook a sweet and savoury best seller. A huge cake pyramid determines how they must make their perfect pairing.

Four teens compete for the last remaining place in the Grand Finale! It heats up in the appetizer round with a spicy protein and a strong pepper.

Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.

The cowboys are in Kansas for the day, so Ree makes the crew a hearty breakfast burrito. Plus, she makes decadent ice cream sandwiches to end the long, hot day.

Contests in Texas, California and Delaware are serious business for three wacky bakers whose creations have to be seen to be believed.

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

Molly hosts a Mexican-themed brunch club. She makes mouth-watering churro pancakes with sweet milk glaze and a delicious charred tomatillo salad.

Molly prepares for a garden-themed party for her daughter's first birthday. She makes a tomato tart and a rainbow cake with marzipan vegetables.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?

The gang celebrates comfort foods by making gourmet mac and cheese, fried chicken and waffle skewers and red velvet popcorn.

Spring is the perfect time to get outside, so host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions.

Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.

Actress Lela Loren and Michael Symon recruit two international chefs to take down Bobby. In the second round, Bobby must make a dish he's never heard of.

Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.

Guy dives into sandwiches and Southern eats. In Spokane, a food truck smokes barbecue, and in Ashland, a Mexican joint puts a tasty twist on tamales.

Robert comes to the rescue of Z Fish House in Loudon, Tennessee. Can he help the struggling owner rediscover his passion and lead his staff?

Robert has 48 hours to rescue Big Tom's Backyard Grill and Bar in Cleveland, Tennessee. This failing restaurant is costing owners Tom and Sabrina their marriage.

Robert travels to Mr. B's Southern Kitchen in Florida, where he finds a failing restaurant that is tearing siblings Ninkia and Calvin apart.

The gang celebrates award-winning comfort foods, and chefs Zac Young and Anne Burrell stop by to make a layered banana pudding and 5-star nachos.

Giada De Laurentiis creates fiery recipes from around the globe. Dishes include: Vietnamese Red Snapper, Vegetable Paella, and Moroccan Chocolate Mousse.

Host Molly Yeh tasks the remaining bakers with using a few of her farm favourites to make delightful breakfast treats that wake up the judges' palates.

Comedian Jaboukie Young-White and chef Anne Burrell are determined to take down Bobby. They recruit Italian expert chefs Nicole Karr and David Benstock.

Giada De Laurentiis and Marcus Samuelsson hope two global chefs can defeat Bobby. In round one, the chefs are given 20 minutes to make a dish with rambutan.

Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.

Guy is after burgers and Italian this trip. He grabs craft brew and food pairings in Arkansas, and homemade lasagne and sandwiches in California.

Guy Fieri invites his favourite burger chefs to compete in Flavortown. There's an entertaining shopping challenge and a Flavortown version of musical chairs.

Four returning teen winners compete for $25,000 and the title of Grand Champion! They work with pasta, jarred seafood, candy, and a vegetable.

Ree hosts cooks for her friends. She makes two easy dishes perfect for effortless entertaining - hearty vegetarian lasagne and butternut squash and kale salad.

Ree loves cooking for two. She enjoys spatchcock chicken with her daughter. Then, she makes lasagne to freeze and Ree and Ladd enjoy frontier-style steak and chips.

Dessert Wars is the largest desserts festival in America, and the nation's top cake decorators descend on Tampa, Florida, to determine who is the best!

The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.

The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

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.

Molly Yeh challenges 12 bakers to make fruit tarts that showcase their distinct personalities. Then, the bakers must create a floral bonanza cake.

Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.

Ree and Ladd enjoy a night in together with some delicious dishes. She makes surf and turf skewers, romaine wedge salad with a tasty ranch dressing.

Giada hosts a traditional Thanksgiving. The meal features all the fixings like Turkey Breast, Bacon Bourbon Brussels Sprout Skewers and Smashed Root Vegetables.

Giada De Laurentiis is a guest at a Hollywood event for a new early morning comedy show. Giada prepares breakfast-style food to take to the event.

Guy Fieri invites his favourite burger chefs to compete in Flavortown. There's an entertaining shopping challenge and a Flavortown version of musical chairs.

Four returning teen winners compete for $25,000 and the title of Grand Champion! They work with pasta, jarred seafood, candy, and a vegetable.

Ree hosts cooks for her friends. She makes two easy dishes perfect for effortless entertaining - hearty vegetarian lasagne and butternut squash and kale salad.