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

Russet-wrapped Rockfish with Daikon Radishes and Horseradish Cream Sauce

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

Grilled Ham Steaks with Sauteed Sweet Potatoes, Corn and Caramelized Apples

Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree

Spicy Middle-Eastern Alligator with Rice Pilaf and Tabbouleh Salad

Seafood Stew with Grilled Garlic Bread

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

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

Spicy Southwestern Prime Rib with Snappy Potato Cakes and San Joaquin Salsa

Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa

Beef Stroganoff with Green Beans Almandine

Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed Asparagus with Julienne Roasted Red Pepper

Peppered Pork with Caramelized Pears and Rosemary Potatoes

Sauteed Steak with a Green Peppercorn Sauce served with Red-skinned Mashed Potatoes and sauteed Asparagus

Spicy Coconut Curried Lobster on a bed of Jasmine Rice

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

Five-Spice Grilled Duck with Citrus Sauce and Couscous

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

Free-Range Chicken Wellington Stack with Crisp Potatoes

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

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