Food Network programa spalio 4 d.

Tacos, Tots And Chops. .

Guy Fieri samples smoking Southern meats at a family-run barbecue joint in Alabama. Then, he visits Chef G. Garvin's next-level steakhouse in Atlanta.

Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

Guy Fieri reels perfect pierogies in Westminster, Colorado, killer Caribbean in San Antonio, Texas, and Southern seafood in Brunswick, Georgia.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round?

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

Fifteen cooks compete, starting with a team challenge. Then, the competitors face off in a taco night throwdown and a best cheesy dish challenge.

Adam heads down the Oregon Trail to Portland, where a stack of plate-sized Mancakes, voodoo doll-shaped doughnuts and a spicy habanero fritter challenge await him.

Adam heads to Memphis, Tennessee, to get some deep-fried Southern cooking.

Adam Richman travels to Columbus, Ohio, to chow down on burgers, bratwurst, and the biggest sandwich in town.

Adam's at Round Rock Donuts, near Austin, Texas, where owner Dale Cohrs created the Texas Donut back in 1978. It's huge, weighing two pounds and with a fourteen-inch diameter.

Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles.

Ree gets a jump on the day by preparing a hearty make-ahead dinner, before making a mason jar pancake mix perfect for a future breakfast.

Ree has a variety of portable foods in hand with four fantastic on-the-go ideas perfect for teenage cowboys, colleagues or just to have on standby in the freezer.

It's 16-minute summertime and Ree's making a quick dinner kit and a delicious lunch, before whipping up an all-in-one dish for her sister-in-law and brilliant finger food perfect for summer potlucks.

Elizabeth makes pistachio cinnamon rolls and a chicken pot pie for workers.

Elizabeth invites friends and fellow moms to the ranch for a well-deserved night off. She cooks rib eye steaks and serves a walnut cake for dessert.

Esther Choi shares some Korean street food classics, such as crispy Korean fried chicken and chewy rice cakes called tteokbokki.

Inspired by Korean pub food, Esther Choi makes a popular Korean burger and crispy hotteok with gochujang caramel sauce for dessert.

Jet Tila leads a culinary tour across China with his steamed sew mai dumplings and umami-packed dan dan noodles.

Jet Tila shares a creamy curry noodle dish and mouthwatering pork belly curry from the northern region of Thailand.

The reigning champ casts their net for another win against chefs Cristina Topham and Lambert Givens in a fish-filled food fight.

Chef Robert Irvine returns to try and turn around restaurants that are facing impending closure if things don't improve.

Chef Robert Irvine returns to try and turn around restaurants that are facing impending closure if things don't improve.

Chef Robert Irvine returns to try and turn around restaurants that are facing impending closure if things don't improve.