Settle in for a weekend of comforting fall favorites and heated competition on Food Network. First up on Saturday, Bobby Flay is getting brunch inspiration from a walk through New Orleans’ French Quarter and cooking up Bananas Foster Beignets. Next, Ree Drummond is testing recipes she’s never tried before, like Falafel with Chipotle Tahini Dip and Chicken and Waffles. Then, get the trends for fall on The Kitchen and watch the co-hosts reveal their favorite hacks. On Saturday night, learn the secrets behind barbecue side dishes and grab-and-go breakfasts on two new episodes of Unwrapped 2.0.

On Sunday morning, Damaris Phillips is taking a few pages out of her grandmother’s cookbook, fixing up Porcupine Meatballs in Sauerkraut and Oatmeal Molasses Cookies. Then on Sunday night, Guy Fieri's buddies from Diners, Drive-Ins and Dives compete together on Guy’s Grocery Games. After that, Halloween Wars continues with a guest judge from MTV's Scream as competitors fight for a shot in the finals. Then, Alton Brown dishes out a fresh lineup of sabotages on a new Cutthroat Kitchen.

Bobby takes a culinary walk through New Orleans' French Quarter for this brunch that's perfect anytime of day. He's starting off with the Vieux Carre Cocktail, a legendary local favorite. Then he prepares Bananas Foster Beignets and Beef Grillades with Cheesy Fresh Corn and Sweet Onion Grits.

Ree is taking time out to whip up some amazing dishes she's never tried before, such as Falafel with Chipotle Tahini Dip piled into a pita. Next she gives Chicken and Waffles a shot, with a decadent maple syrup and bourbon sauce. To finish, she creates an easy upside-down Tarte Tartin with caramel, apples and a store-bought pastry shortcut.

Geoffrey Zakarian shows us how to make Roasted Chicken, and Food Network Kitchen's Katherine Alford stops by to share the trends for fall. The hosts share their favorite kitchen hacks, and there are two takes on uses for crescent roll dough: Katie Lee's Broccoli Pepperoni Pinwheels and Jeff Mauro's monkey bread. Plus, get flavorful ways to pump up pumpkin seeds, and watch Geoffrey make a seasonal mulled cider.

On this episode, host Alfonso Ribeiro puts together the perfect backyard barbecue, including Mrs. Freshley's melt-in-your-mouth cupcakes, Mrs. Fisher's perfectly salted rippled chips and Mayfield Dairy's creamy banana split ice cream. Then, learn about Bush Brothers baked beans and their secret family recipe.

Find out how the light and airy French doughnut gets its fancy twist, as well as how sprouted wheat turns into a hearty, tasty cinnamon-raisin bagel. We'll get up close and personal with the goats at Redwood Hill Farm, the source for the farm's very creamy strawberry goat yogurt, and finally, for you grab-and-go diners, see how Rise Bars lets every ingredient in its energy bar shine.

Damaris inherited her grandmother's recipe book and is inspired to update a few of its most-memorable recipes to include in her first cookbook. She enlists her friend Becca to help and gets to work reimagining treasured dishes like Porcupine Meatballs in Sauerkraut, Buttery Baked Potato Rolls and Oatmeal Molasses Cookies.

Guy’s Diners, Drive-Ins and Dives buddies roll up to Guy's turf for a challenge of a lifetime. The chefs must first knock down crazy food pins to pick the ingredients to put between two buns! The final two chefs will go to their roots when Guy asks them to make a finer diner dinner using an item from both the high-end and low-end food wheels.

Three remaining teams go to battle to create mind-blowing Halloween-themed displays that capture the horror that results from robbing a grave. Actress Bex Taylor-Klaus from MTV's Scream will help determine which two teams will move on to the final battle.

Guest judge Susan Feniger tests the fish sandwich waters. One chef hits the rodeo on the back of a bucking bronco, and someone gets sent up the river while making Mississippi mud pie.