About the Show

It's a fast-paced battle between two teams with only their love of food in common – and nothing else! It's Hell's Angels versus soccer moms, grandmas versus high school home ec students, Junior League ladies versus a construction crew. They meet at a local restaurant and are presented with a surprise regional specialty – crabs in Baltimore, cheese in Wisconsin, catfish in Alabama – that will be the focus of their dish. Then, with a stopwatch running and $20 at their disposal, they head to the store for additional ingredients. Back in the kitchen, their goal is to out-cook – and out-razz – the opposing team. Our expert judges, handpicked from an illustrious community of award-winning chefs, cookbook authors and local food experts, choose the winning team in this raucous cooking competition.

Most Popular Recipes

All Food Fight Recipes

Rockfish with Balsamic Vinegar Reduction and French Green Beans tossed with Radicchio and Fennel

Pan Fried Ham Kebobs served with Basmati Rice, Peppers, Pineapple and Mango

Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce

Pan seared Mako Shark with Caramelized Yams and a Fava Bean and Tomato Ragout

Magic Mushroom Burgers with Deep Fried Sweet Potato Sticks and Pepper Slaw

Beer-Boiled, Grilled Bratwurst with Roasted Red Pepper Puree and Parmesan Cheese Bowls with Mixed Greens and Pan-Roasted Herbed Layered Potatoes

Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws

Asian Rainbow Trout with Wilted Asian Slaw and Asian Rice Timbales

Chicken Pinwheels topped with Mango Salsa and served with Sauteed Asparagus Spears and Bacon crumbles

Grilled Mako Shark Steaks with Homemade Pasta and Tomato Chutney with a Bite

Russet-wrapped Rockfish with Daikon Radishes and Horseradish Cream Sauce

Southern Fried Free-Range Chicken with a Southwest Chipotle Cream Sauce

Chunky Cheese Potato Soup and Wilted Spinach Salad

Five-Spice Grilled Duck with Citrus Sauce and Couscous

Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy

Grilled Polish Sausage topped with Caramelized Onions, Sweet Potato Mash, and Grilled Tomatoes

Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree

Fried Alligator with a Garlic Aioli Dipping Sauce; Mediterranean Alligator with a Tomato and Caper Sauce; Alligator Picatta

Rattlesnake Chili

Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil

Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches

Bratwurst Medallions over Sauteed Onions with Parsley Boiled Potatoes and Stuffed Carrot Canoes

Pan-seared Scrod with Romano Mashed Potatoes and Asparagus and Fresh Vegetables with a Crispy Bread Crumb Topping

Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese

Stuffed Catfish topped with Garlic Butter and Grilled Asparagus Spears and Sweet Potatoes

Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto

Peppered Pork with Caramelized Pears and Rosemary Potatoes