Molly Yeh makes quick and easy recipes that let her spend more time enjoying her life as a new mom. She starts off with savory Green Pancakes for lunch, and then she's in dinner mode with a hearty Funeral Hotdish and a crunchy Romaine Salad with Breadcrumbs and Simple Dressing. For dessert, she mixes up peanut-buttery Monster Cookie Dough … with sprinkles, of course!
The junior chefs get to cook three meals -- breakfast, lunch, and dinner -- for the judges, actor J.B. Smoove and chefs Alex Guarnaschelli and Geoffrey Zakarian. In round one, the basket contains Middle Eastern pancakes and special cotton candy. For lunch, they have to try their hand with frozen fast food and raw burgers. Then, the finalists must make dinner with a tender cut of lamb and an Arabic dessert.
In an exuberant Pride-filled competition, extra-large personalities and seriously good food are sure to make it a meal to remember. In the first round, the energetic chefs turn PB&J pancakes into fantastic appetizers. Then, a rainbow-themed ingredient in the entrée basket is not a sunny surprise, and ice cream machine drama in the dessert round has the judges on the edge of their seats.
This trip, Guy's digging into some dishes like mama made, if she had a wild imagination. In Philadelphia, a very special guest hits the kitchen with Guy for fried PB&Js and tacos that start with the head of a pig. And in Phoenix, the farm-to-table spot dishin' out a dynamite pork sammie, and cooking everything from pizzas to pancakes to meatballs in its wood-fired oven.
Couples compete in Cutthroat Kitchen for a special Valentine's day episode. In the first round, one couple has to cook their chocolate chip pancakes on candles floating in a tub. Then, two couples have to make their spaghetti and meatballs while getting a massage or taking a long walk on the beach. Finally, one couple has to make their romantic strawberry dessert while one of them is blindfolded.
Guy Fieri rolls out to some joints doing comfort food their way: In Arizona, where a Paris-trained chef is doing ham steak with red eye gravy; in San Francisco, where a trained pastry chef has folks lining up for chili cheddar cornbread and pumpkin oatmeal pancakes; and in Milwaukee, where another trained chef is wrapping bacon around meatloaf, and deep frying a ball of turkey, stuffing, and mashed potatoes.
Michael Symon starts in Las Vegas, Nev., with a skillet full of pork belly chili and a mega-pancake that's the ultimate collision of apple pie and brunch. In Shreveport, La., decadent mac and cheese is studded with crawfish, alligator andouille sausage and shrimp. Finally, in Oklahoma City, an umami burger is built for every craving, and classic pork and beans are transformed into a modern-day favorite.
Chef Bobby Flay gives makeovers to some of his favorite All-American dishes. First up, it's dessert for brunch with Bobby's Carrot Cake Pancakes with a Maple-Cream Cheese Drizzle and Toasted Pecans, followed by a Harlem classic -- Wild Rice Waffles and Fried Chicken with a Pink Peppercorn and Honey Sauce. He tops off this American-inspired brunch with a Strawberry Shortcake Shake topped with a Homemade Biscuit Crumble.
It's competition time and battle of the taste buds as Ina and her friends Eli Zabar and David Ziff plan a pot luck dinner. They each take a course with a Mediterranean theme and create dishes such as Grilled Eggplant With Sherry Vinegar Drizzle, Fried Baby Artichokes, Eli's Grilled Rib Eye Steak and Italian Plum Tart. But first there's breakfast at Ina's to discuss the plan over delicious Tri-Berry Pancakes.