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

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

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

Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches

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

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

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

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

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

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

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

Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree

Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots

Blackened Duck topped with Mango Salsa and served with Wild Rice and a Vegetable Medley

Russet-wrapped Rockfish with Daikon Radishes and Horseradish Cream Sauce

Five-Spice Grilled Duck with Citrus Sauce and Couscous

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

Beef Stroganoff with Green Beans Almandine

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

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

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

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

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

Chunky Cheese Potato Soup and Wilted Spinach Salad

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

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

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