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

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

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

Seafood Stew with Grilled Garlic Bread

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

Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes

Peppered Pork with Caramelized Pears and Rosemary Potatoes

Chunky Cheese Potato Soup and Wilted Spinach Salad

Pan Seared Rattlesnake on Braised Leeks with a Lemon Caper Sauce and Seasonal Vegetables

Rattlesnake Chili

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

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

Pan-Seared Sole with a White Wine Mustard Sauce and Zucchini Fritters and Rice Almandine with Cranberries

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

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

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

Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches

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

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

Steak au Poivre with a Mushroom, Green Peppercorn, and Dijon Sauce and Pommes Frites with a Garlic Aioli Dipping Sauce and a Fresh Vegetable Relish

Free-Range Chicken Wellington Stack with Crisp Potatoes

Five-Spice Grilled Duck with Citrus Sauce and Couscous

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

Spicy Coconut Curried Lobster on a bed of Jasmine Rice

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

Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots

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

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