TV Schedule

Molly Yeh hosts a send-off party to destination: Sweden! She whips up a smorgasbord of delightful Swedish-inspired foods, like her sweet Rose Semlor buns with almond bellies and whipped cream toppers, classic savory Swedish Meatballs and a Big Green Salad with Tiny Hasselback Potatoes tossed in spicy Horseradish Dressing. She finishes up with the coolest party dish -- her Smorgastarta that combines salmon salad and egg salad sandwiches in cake form!

Molly Yeh makes a slew of kid-friendly dishes that everyone will adore! She whips up her crispy Grilled Bacon, Egg and Cheese in a Basket with creamy Avocado Dip for dunking, a cozy Chicken Noodle Hot Dish to please the pickiest of eaters and the cutest breakfast combination ever -- Blueberry Muffin Smoothies with moist Mini Blueberry Muffin Garnishes!

Molly Yeh makes a hearty Tomato Squash Soup and Labneh Grilled Cheese for lunch before husband Nick's trombone practice. Then she sends him off with Chewy Chocolate Peanut Butter Bars for the whole choir. Afterwards, they eat a simple weeknight meal of her delicious Smoked Salmon Nicoise Salad.

Molly Yeh is hosting book club on the farm with plenty of fiction, fun and fantastic food! She makes Walnut-Crusted Brie Mac and Cheese, succulent Skillet Pork Chops with Salsa Verde, Squash and Apple Salad with Mustardy Dressing and, for dessert, Dakota-Style Plum Cakes.

The Kitchen crew has everything you need for a tailgate, and they're putting it on a stick! Jeff Mauro flips the script on a classic sandwich with his Philly Cheesesticks, Geoffrey Zakarian pours out a Real Beer Float and Sunny Anderson brings the perfect sweet heat with Buffalo Chicken Meatballs with Ranchy Blue Dipping Sauce. Then, Katie Lee Biegel bakes up Frozen Cheesecake on a Stick, and Alex Guarnaschelli gives some tailgate tips to heat up your parking lot party.

Geoffrey Zakarian and his co-hosts turn cafeteria classics into meals the whole family will love. Sunny Anderson transforms the iconic "square pizza" into her Nunya Business Class of '93 Square Cheese Pizza, complete with mini meatballs! Michelin-trained chef and internet sensation Poppy O'Toole recreates a cafeteria classic -- Potato Smileys! Then, Alex Guarnaschelli makes her Pork Sloppy Joes with Pickled Onions, packed with flavorful and fresh toppings, and Jeff Mauro upgrades greasy school cookies to his Gooey Cafeteria Chocolate Chip Cookies.

The Kitchen kicks off its annual chocolate show with Katie Lee's decadent Chocolate-Covered Strawberry Tart. Brownie 101 will give you the ultimate guide to making your favorite type of brownies, then the gang passes the Brownie Bombe and chocolatier Valerie Gordon stops by to make her delicious Pot De Creme. The hosts try or deny some surprising chocolate pairings, and the Kitchen Helpline is open for all your chocolate dilemmas!

Order up! The Kitchen diner is dishing out ultimate comfort food classics. Alex Guarnaschelli's Western Omelet Stuffed Peppers are the new and improved diner staple, while Sunny Anderson's Disco Inferno Tots go for the burn! Then, Geoffrey Zakarian pulls out all the stops for his rich and flavorful Baklava Toast with Cottage Cheese, Jeff Mauro gets your mouth watering with Meatloaf Katsu Sando and Katie Lee Biegel returns to childhood with a Chocolate Peanut Butter Milkshake.

Guy Fieri invites four chicken-fanatic chefs from his show Guy's Chance of a Lifetime to put their poultry skills to the test in two rounds of chicken dishes at Flavortown Market. First, the chefs are asked to make a fried chicken starter and shake using only ingredients from half of the store. Then, Guy and his son Hunter put a twist on an egg roll as the chefs toss an egg to determine the unusual ingredients they must use in their chicken dinner. Finally, the top chef gets a shot at winning up to $20,000 -- and that ain't chicken scratch!

Guy Fieri welcomes four chefs who've won virtually every Food Network competition to compete on GGG. But to get to the final round, they must first compete in a pair of one-on-one sudden death matches. The two winners of the dual pork dish battle face off in a final culinary confrontation. The chef who satisfies the random restrictions of the food wheel and makes the best Champion's Dinner will win a guaranteed $15,000 and bragging rights for life!

Guy Fieri's favorite food group is bacon, so he invites four swine-dining chefs to go hog-wild for a shot at $20,000. Over two rounds and a plethora of pork plates, these competitors will have to show up and show snout if they want to win the all-bacon battle.

Guy Fieri knows in order to run a successful restaurant, you've got to have someone in charge of the sweets. To prove it, he invites three sweet and savory duos to cook and bake for a shot at the prize. First, the teams divide and shop their respective side of the store to make a sweet and savory best seller. Then, a massive cake pyramid determines the parameters the teams must meet to make their perfect pairing. In the end, one team will create both a sweet and savory dish worthy of a $20,000 shopping spree.

It's cold outside, but the competition is heating up in Flavortown Market as Guy Fieri welcomes back three previous GGG winners to compete in his winter-themed games. The chefs are all confident that they can win again, but they have to outlast each other over three rounds of ice-cold, brand-new games to create lunch, dinner and an international favorite. Ultimately, only one chef will shred Guy's winter games and the competition to go on a Flavortown shopping spree worth up to $20,000.

The show is about to begin -- it's time for the school play! Valerie Bertinelli and Duff Goldman challenge the young bakers to work in teams to create a cake inspired by traditional theatrical masks. These happy/sad cakes bring out all sorts of emotions in the kitchen! And when the curtain falls, one baker must exit the stage.

Valerie Bertinelli and Duff Goldman bring the fun and stakes of a spelling bee into the kitchen by asking the kid bakers to make spelling bee word tarts with assigned words on top. When the spelling bee ends, the baker that didn't use spell-check will take a bow and leave the competition.

Whiskey and wings appear in some form in every basket, guaranteeing a good time in each round! A fun starch must also make its way onto the chefs' appetizer plates, then hot sauce is in the mix for round two. Finally, what type of wings will the competitors get in the dessert round?

It's game time in the Chopped Kitchen for four fanatical tailgaters, who are out to prove that their passion for cooking is equal to their passion for their teams. Some of the competitors are not pleased to find a vegetarian patty in the first basket, and in the second round, cheese and sausage are two of the mandatory ingredients. A salty and sweet treat in the dessert basket makes for a fine tailgating dessert on its own, but how will it be transformed into a final, plated dish?

Ready? Set? Crack those claws! In the first round, the chefs hustle to procure enough crab meat to make their appetizers. Then, a strange dip in the second round is a big part of the entrée challenge, and the final round is filled with plenty of fun when the basket includes mocktails and fruit balls.

Valerie Bertinelli and Duff Goldman bring the fun and stakes of a spelling bee into the kitchen by asking the kid bakers to make spelling bee word tarts with assigned words on top. When the spelling bee ends, the baker that didn't use spell-check will take a bow and leave the competition.

Whiskey and wings appear in some form in every basket, guaranteeing a good time in each round! A fun starch must also make its way onto the chefs' appetizer plates, then hot sauce is in the mix for round two. Finally, what type of wings will the competitors get in the dessert round?

It's game time in the Chopped Kitchen for four fanatical tailgaters, who are out to prove that their passion for cooking is equal to their passion for their teams. Some of the competitors are not pleased to find a vegetarian patty in the first basket, and in the second round, cheese and sausage are two of the mandatory ingredients. A salty and sweet treat in the dessert basket makes for a fine tailgating dessert on its own, but how will it be transformed into a final, plated dish?

Ready? Set? Crack those claws! In the first round, the chefs hustle to procure enough crab meat to make their appetizers. Then, a strange dip in the second round is a big part of the entrée challenge, and the final round is filled with plenty of fun when the basket includes mocktails and fruit balls.

It's the night of the soft open for Lola's Ristorante, and Kathleen is behind schedule with preparations. Colin throws a temper tantrum, and Nate tries to calm everyone's nerves. At Leland, Jeanette and Randi are throwing a party for the newly completed Whispers. Alan takes command of the Greenios pop-up in a last-ditch effort to impress the investor, but the damage to their reputation is already done. At Bocadillo Market, James and Jessica host an influencer dinner to boost their social media presence and gain more followers.