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- Giada De Laurentiis challenges the three final chefs to make a dish that represents the person they're most thankful for, and they each have to incorporate a different type of squash. The chef who most impresses judges Alex Guarnaschelli, Carla Hall and Christian Petroni wins a critical advantage for the dinner round, when the chefs have to make the ultimate Thanksgiving feast. The final three chefs battle through hours of cooking until the best walks away with $25,000 and the title of Ultimate Thanksgiving Challenge Champion.
- How much does a prize-winning dish cost? Guy Fieri is challenging the chefs to make full-blown meals for four on only $5 a plate. He puts them through their paces as they make breakfast, lunch and dinner, with all roads leading to the cash register and a few curve balls thrown in along the way. The budgeteer who beats some of Guy's toughest games yet gets a shot at up to $20,000.
- The Kitchen serves up ideas for sweet and savory bites perfect for any holiday party. Katie Lee uses a supermarket shortcut to make Maple Walnut and Bacon Brie Bites, and Claire Thomas stops by to bake a Gingerbread Skillet Cake.
- Eight bakers remain for the challenge of incorporating chilies, peppers and cayenne into their chocolate creations.
- Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create assigned Neapolitan desserts featuring chocolate, strawberry and vanilla.
- Guy Fieri challenges four chefs to make a dozen ingredients last through breakfast, lunch and dinner. First, he makes them shop for the only 12 ingredients they can use throughout the competition, and they start off by making a high-end brunch. Then the chefs are challenged to make specific styles of lunch and dinner determined by Guy's wheel of meals. Despite the tough games and even tougher competition, only one chef will outlast the others and earn a shopping spree worth up to $20,000.
- Ree Drummond makes a trio of marvelous 16-minute Italian meals. There's Speedy Pork Scaloppini for a fast family dinner and snappy, saucy Steak Pizzaiola that the boys absolutely adore. Then, for a get-together with her sister and nephew, she whips up Pantry Pizza Pronto and delicious Ravioli a la Betsy, named in honor of her sibling.
- Guy Fieri's chef friends visit the ranch to prepare a 19th century-style holiday meal inspired by roast goose, figgy pudding and Charles Dickens' A Christmas Carol. Marc Murphy starts it off with a stiff pumpkin eggnog and a delectable roasted squash with sage, ricotta and pomegranate. He also roasts a whole fish in a crusted salt shell. Alex Guarnaschelli makes a cheesy potato-turnip gratin and roasts grapes for succulent black pepper-crusted chicken. Michael Voltaggio's tangy sausage balls are inspired by his mother's recipe, and he elevates simple asparagus with a rich mousseline sauce. Finally, Jonathan Waxman prepares dishes that would make any Scrooge smile: a pastry-encased Salmon Coulibiac and a crepe souffle dessert.
- Trisha Yearwood celebrates her 20th year as the 20th female member of the Grand Ole Opry by cooking up riffs on her greatest culinary hits from the past two decades. Her menu includes Pepper Jack Cheese Straws, Twice-Cooked Smokey Maple Bacon Sweet Potatoes, Chicken Pot Pie Burgers and White Chocolate Peanut Butter Sweet and Saltines. While cooking up these modern takes on her classics, she flashes back to some of her favorite Opry moments and gives an exclusive behind-the-scenes look of her 20th anniversary celebration.
- Guy Fieri gives his friends lemons, and they make anything but lemonade. Eric Greenspan makes a citrusy Tom Collins with Black Pepper and Cherries before diving into some beautiful Broiled Lobster with Lemon Sabayon and Fregola with Lemon Parsley Pesto. Antonia Lofaso serves Steamed Clams with Charred Lemon, Preserved Lemon, Parsley and Calabrian Chili to go with Spaghetti with Lemon, Pecorino and Parmesan, and lightens things up with puffy Pavlova with Lemon Curd Whipped Cream. Marc Murphy makes tender Fried Calamari with Lemon Aioli and some Chicken Scallopini with Lemon Caper Sauce.
- Three new teams face off in the second qualifying round. Host Maneet Chauhan sends them on a journey through time, challenging them to showcase Charles Dickens' "A Christmas Carol" in a way the world has never seen before: by completely reimagining the iconic Ghost of Christmas Past, Present or Future. Judges Shinmin Li and Aarti Sequeira send two teams on, and one team is eliminated.
- Guy Fieri welcomes the last remaining chefs for the tournament's epic semifinal battles. The final two chefs left standing face off in one more head-to-head battle, with the winner taking home the championship belt, a brand-new SUV and a special mystery prize.
- Host Jesse Palmer asks the five bakers to pull out all the stops and create the most-delicious, over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall, as well as the king of Christmas -- Santa Claus.
- Trisha Yearwood meets with Leah, the owner of Nashville's herb and tea shop High Garden Tea, to gather ingredients for a warm, comforting meal. The menu includes Tea-Poached Pear and Goat Cheese Galette, Mushroom and Butternut Squash Risotto, a flavorful Spice-Rubbed Roast Chicken and the perfect cozy afternoon treat, Dark Chocolate Chai Cookies.
- A game of ABC kicks off the competition. Later, the chefs must rummage through clearance carts before making a starter; and the two remaining contestants play "Frozen Food Feud".
- Four chefs must roll dice to determine the details for their best dish. Next, the chefs must use odds and ends to make a champagne brunch.
- The Kitchen is full of spooky surprises and a petrifying party menu perfect for Halloween. To start, there's Jeff Mauro's "Mummified" Beef Wellington and Katie Lee's Wild Rice-Stuffed Acorn Squash. Chef Carla Hall joins the party and shares her "Devilishly" Hot Pimento Cheese Dip, and then the hosts assemble medical-themed treats for a "Worst-Aid" Kit. Geoffrey Zakarian bakes up "Dread" Puddings, and Carla returns with a Sparkling Magic Lemonade Punch and a new terrifying touch test to delight party guests.
- Celebated baker, Duff Goldman, teams up with the nonprofit Magic Wheelchair to create a prehistoric Jurassic World-themed cake, complete with oozing lava and smoke, for two deserving kids and their families at Universal Studios. Will his team complete the project on time?
- Trisha Yearwood brings the American county fair tradition to her own backyard. She prepares tasty fairground favorites before her neighborhood friends and their kids come by to join the fun. Trisha's fair-inspired menu includes Mini Corn Dogs, Cotton Candy Lemonade Slushies, Soft Pizza Pretzels and an irresistible mashup of fair favorites, the Funnel Cake Ice Cream Sandwich.
- In the finale, the remaining three chefs are pushed to the limits of their creativity. In the first round, one chef will be eliminated as the competitors are faced with crucial kitchen equipment being off-limits. Then, in the final head-to-head round, the last two chefs must make a full Thanksgiving meal in just three hours. Only one chef will walk away with the $25,000 prize.
- Host Kristin Chenoweth challenges the final two teams to think outside the box and create a one-of-a-kind gift that will impress King Kandy of Candy Land. The stakes have gone up, and these talented cake and sugar artists must also include a tasting element, with a portion of their cake and sugar showpieces served to win over judges Nacho Aguirre and Aarti Sequeira and win $25,000.
- Actor and comedian Mikey Day teams up with Katie Lee, which means double trouble for Bobby Flay as they try to distract him into losing. Asian whiz Minnie Nguyen and Southern expert Adam Hodgson both have one goal: secure a win against Bobby.
- Trisha Yearwood and her Glam Squad have known each other for decades but rarely have time to play together due to their busy schedules. Tonight, Trisha is bringing the fun to her home with an exciting dinner and a live magic show by world-renowned magician Justin Flom. The magical menu includes Stovetop Smoked Pecans, White Pizza with Bacon, Greens and Fried Eggs, Stuffed Zucchini Boats and Blackboard Cookies with Edible Chalk.
- The six remaining bakers create new takes on traditional holiday baking; inspired by an internet baking meme, for the pre-heat they use yellow cake mix to make anything but cake; in the main heat, bakers must holiday up a non-holiday dessert.
- 2021–TV EpisodeThe teams make monster-themed Christmas displays and caramel desserts.
- 2012–TV EpisodeTrisha Yearwood invites Kelsea Ballerini over to share stories from their journeys in country music. Kelsea represents the new wave of female country artists who, like Trisha and the trailblazing musicians before her, are empowering young women today. They enjoy Peach Half and Half Cocktails while sampling Hot Chicken Chili, Country Ham Biscuits and Chive Pimento Cheese. Their heart-to-heart wraps up with the most delightful treat, Peanut Butter and Roasted Banana Pudding.
- To celebrate Mother's Day, Trisha Yearwood treats her sister, Beth, to a special meal of some favorite recipes. The menu includes Blueberry Pancake Cake, a hearty Sausage and Veggie Breakfast Casserole and Pimento Cheese Bacon Grits that are oh-so-delicious. Plus, there's something Trisha likes to call "Mama's Little Helper Cocktail."
- This information appears to be repeated from "No Cake Walk" in Season 25. Bobby Flay will have to cake it until he makes it in this fun-filled pastry battle. Chopped's Alex Guarnaschelli and Geoffrey Zakarian bring in two talented pastry chefs, Erica Land and Jacqueline Joy Dino, to sprinkle the kitchen with sugar and spice and a loss for Bobby.
- The Kitchen is waking up your breakfast routine with sweet and savory recipes starting with Sunny Anderson's Monte Cristo Breakfast Plank. Next, it's time to be your own barista with an easy DIY Mexican Mocha. Chef Matt Basile sweetens things up with his S'mores Pancakes and Jeff Mauro makes a Corned Beef Hash Benedict with Cheesy Mornay. Katie Lee shares her family's recipe for Cinnamon Rolls and the hosts mix things up with some secret ingredient smoothies.
- Food truck owner Omayra Dakis and Executive Chef Dominque Crisp face off to turn leftovers into fine dining dishes. First, they use leftovers from the refrigerator of a mom and her daughters to make tacos. Then they must make ramen using the contents of a fridge owned by three fraternity brothers. In the final round, the chefs must utilize whatever is left from both fridges to make sweet and savory dishes. Guest judge Jake Smollett joins host Antonia Lofaso to determine the winner of the golden fridge and $10,000 prize.
- Trisha Yearwood enjoys her annual escape to the South Beach Wine and Food Festival in Florida, where she hosts events. To share this taste of summer, Trisha invites friends over for a South Beach-inspired meal. The menu includes Cafe Cubanos iced coffee, Bacon Corn Muffins with Orange Butter, Shrimp with Mango Salsa and Florida Citrus Bars as the perfect sweet treat.
- A Thanksgiving feast is prepared. On the menu: turchetta; turkey meatballs with fire-roasted green chile; grilled cauliflower with bacon-Brie sauce; roasted bone marrow with bacon marmalade; and chocolate-babka bread pudding.
- Hosts Ree Drummond and Eddie Jackson are feeling nostalgic as five top cookie makers create Christmas cookies that reflect decades past. Then, the merry trip down memory lane continues as the cookiers craft 3-D edible snow globes with 360-degree shine. They draw flavor inspiration from globe-shaped ingredients like blood oranges, golden berries and grapes, and the most-dazzling dome earns one competitor the $10,000 prize.
- Guy Fieri's firing up an entire world of barbecue on this trip. In Wilmington, Del., a righteous spot smokin' up chicken salad and off-the-chain chili. In San Diego, a real-deal joint doing their 'cue with Argentinian flavor, and a traditional Hawaiian pig roast down in the ground in Kauai.
- This trip, Guy Fieri's gettin' a big taste of the Far East. In Las Vegas, the city's original Japanese spot rolling out serious sushi and traditional udon. Then, the Vegas winner dealin' in righteous pork and an Asian spin on classic grilled cheese. And in Denver, the Korean barbecue joint firing up the grill for a meaty all-you-can eat flavorfest.
- 2020–TV EpisodeGuy Fieri searches out some of America's greatest breakfasts: The New Jersey Diner where they're scratch-making more than 30 kinds of pancakes; the Kansas City joint with outrageous homemade hash -- and more than 60 different omelets; and the tiny spot in Phoenix where the owner is committed to the perfect homemade breakfast, from scratch-made waffles to pesto pork chops with eggs, and everything's cooked in butter.
- This trip, Guy Fieri's diving into all kinds of comfort cooking. In Phoenix, a funky joint stackin' up barbecue fries and a new spin on chilaquiles. In Boulder, Colo., a pizza place loading up the pies and their meatball grinder. Plus, a Dallas spot cranking out all kinds of off-the-chain chicken.
- On this trip, Guy Fieri is diggin' into dishes featuring some dynamite dough. In Mesa, Ariz., a legit Hawaiian joint serving island specialties, including a meaty bun, and in Tucson, Ariz., a place cookin' up a big-time saucy sandwich and spinach dip calzone. Plus, in Miami, Fla., a funky shop making sweet artisan doughnuts and turning their pastries into savory sandwiches.
- On this trip, Guy Fieri is divin' into inventive eats. In Burlington, Vermont, a funky joint cooking up mac and cheese pancakes. In Richmond, Virginia, a down-home spot loading up their biscuits and going gangbusters with grits. And finally, an artistic eatery in Ottawa, Ontairo, Canada, firing up spaghetti pizza and putting their own colorful spin on the cronut.
- Guy Fieri searches out some great joints where they're frying up a storm: A classic half-century old diner in Philadelphia, where a French-trained chef is frying international specialties like spring rolls with duck confit; a classic drive-in where Californians line up for deep fried falafel; and a small-town California cafe where even the French classic, Chicken Cordon Bleu, is deep fried.
- This trip, Guy Fieri's sampling foods straight off the grill. In Los Angeles, the burger joint spicing things up with a hot pork sandwich and going Mediterranean with a lamb burger. And in Tacoma, the pub grub grill menu that includes a take on killer kabobs and homegrown beet salads.
- Guy Fieri checks out the hot spots in Hawaii. A third-generation, family-run joint doing plate-lunch Hawaiian-style. A restaurant by the water, where the daily special really is the catch of the day. A hot dog place serving everything from Chicago dogs to homemade lobster dogs. And an authentic luau, where the centerpiece of the full Hawaiian spread is a whole roasted pig.
- Guy Fieri rolls out for ice cream, Triple D-style: At the Norfolk, Virginia, drive-in where they say their founder invented the waffle cone in the early 1900s and they're still making them by hand today; at the Arizona creamery making Italian gelato in flavors from tiramisu to real apple pie; and the New Orleans favorite doing huge sundaes and homemade ice cream in more than 400 flavors.
- This trip, Guy Fieri's taking on some truly unique eats. In Honolulu, the Jamaican joint serving up jerk chicken wings and some wicked goat curry. In Arlington, Texas, the Russian spot flipping a potato pancake stuffed with beef. And in Las Vegas, check out a taco stand filling up tortillas with some worldly flavors.
- This trip, Guy Fieri's rolling out for the all-American favorite, and then some. In Kansas City, Missouri, a pub where they're dipping burgers in tempura batter or putting them between a pair of grilled cheese sandwiches. In Truckee, California, a warehouse-turned-burger spot loading them with cold cuts and chili. And in Nashville, a Greek restaurant serving a bacon burger with a twist -- it's made with lamb.
- This trip, Guy Fieri's diving into all kinds of amazing Latin specialties. In Miami, Fla., a husband-and-wife team dishing out primo Peruvian sandwiches. In Wilmington, N.C., a funky joint cooking up the flavors of Panama. And in Tucson, Ariz., a funky fresh spin on tacos and carne asada.
- This trip, Guy Fieri's heading south of the border to dig into Cancun cuisine, like an authentic, family-owned spot where Grandma's cooking up real-deal rellenos and killer chicharron gorditas. Then, an underground locals' joint pairing urban art with dishes like off-the-hook pork and seared tuna. Plus, an inside look at Guy's Playa del Carmen restaurant, serving up everything from nachos and tacos to ceviche.
- Guy Fieri's taking a tasty tour of New Orleans, Louisiana. He rolls into a legit butcher shop with a funky take on the Big Easy's comfort food flavors, checks out a seafood spot getting uber-creative with their dishes, and digs into a real deal po' boy joint saucing up their oysters and putting out potato salad with a crunchy twist.
- Guy Fieri checks out joints doing one-of-a-kind favorites from coast to coast. In Portland, Ore., a BBQ place smoking trout and lamb ribs; in Deerfield Beach, Fla., a beach town pub doing a new twist on Oysters Rockefeller; and in Boise, Idaho, a tire store-turned-diner where they'll put just about anything on their mac and cheese.
- This trip, Guy Fieri is digging in and pigging out starting with a Puerto Rican spot in San Antonio that's building a unique take on nachos and cooking up a monster chop. In New Orleans, a gangster grill serves up pork knuckles and some sweet bird. Finally, Guy checks out a funky joint that's making not-your-everyday pork tacos and putting collards in a mouthwatering melt.