TV Guide Cooking Channel Sunday

Vancouver chef Robert Clark decides to enter the heat of Kitchen Stadium and challenge Iron Chef Alex Guarnaschelli in a mascarpone competition.

Team U.S.A., Bobby Flay, Marc Forgione and Alex Guarnaschelli, goes up against Team Australia, Adrian Richardson, Darren Robertson and Tobie Puttock.

Iron Chefs Michael Symon and Geoffrey Zakarian enter Kitchen Stadium to take on a crew of Austro-German combatants for a holiday battle.

Chef Fernando Darin competes in a culinary contest with Iron Chef Geoffrey Zakarian; chef Anya Fernald and writer Lolis Eric Elie will judge who will win.

Bobby prepares biscuit sticky buns, asparagus and cheese popovers, apricot and raspberry granola gratin and Riesling sangria with mango and nectarine.

Chef Bobby demonstrates his spin on some classic diner dishes such as Chocolate Hazelnut S'more French Toast, Baked Pumpkin Oatmeal with a Cinnamon Crisp.

Chef Bobby's brunch makeovers include Sally Lunn French Toast with Homemade Apple Butter and Salted Caramel Whipped Cream; Bobby makes a Sunrise Mimosa.

Bobby Flay creates a brunch that features apples; he first creates a cheddar black pepper waffle topped with sausages and apples tossed in a sauce, and more.

Chef Bobby Flay demonstrates how one can prepare a brunch that accommodate a busy schedule; portable meals that can be taken anywhere.

Bobby prepares Mexican corn pancakes, breakfast potatoes with red chile-lime hollandaise and a fruit and vegetable salad with chile and lime.

Food personalities, including Carla Hall, Tregaye Fraser, Ali Khan and Eddie Jackson, feature some of their favorite traditional to nontraditional burgers.

Well-known Food Network stars, including Guy Fieri, Michael Symon and Aaron McCargo Jr. join together to discuss their favorite sandwiches.

The Neelys, Ted Allen and Aaron Sanchez talk about their favorite dishes with fruit, from candied oranges dipped in chocolate to tropical guavas in pastry.

Top chefs such as Michael Psilakis and Guy Fieri talk about their favorite utensil-free dishes, including hearty burgers and fried chicken.

Ted Allen, Bobby Flay and Duff Goldman talk about their favorite appetizers, from classic crispy calamari to French onion dip in the form of a dumpling.

Tyler Florence, Sunny Anderson and Ted Allen talk about their secret favorite dishes, from a Hawaiian pork recipe to a supersized slice of sizzling bacon.

Roger and Chef Johnny Hernandez at El Machito in San Antonio, Texas, skewer meat and help roast food inside a tree made out of stainless steel in Stockdale.

Roger builds an outdoor pit with a pig pickin' expert to smoke and serve a whole pig and then steams oysters on a South Carolina peninsula over a wood fire.

In Pit Stop, a Grand Rapids, Mich., barbecue take-out eatery, Roger tries their famous Green Menace Wrap, an unusual but delicious sandwich.

Roger meets Richard McCallister of Marksbury Farm Market and accepts his invitation to an annual spring celebration; the two prepare chicken dishes.

Roger travels to New England, where he meets a cookbook author and archaeologist who teaches Roger how to steam mussels with dry pine needles and one hot coal.

Roger Mooking travels to Masardis, Maine, where he visits the Jack Mountain Bushcraft School and learns how to create a rustic outdoor kitchen and start a fire.

Andrew visits Las Vegas where he tries a hamburger that costs $5,000 and visits seafood restaurant that has premium Italian fish flown in every day.

Andrew travels to Savannah, Ga., a city where the cuisine is touched by rich, cultural influences that are both apparent and surprising.

In Portland, Ore., Andrew meets a chef who tops elk heart tartar with raw turkey eggs and an ice cream maker who mixes bourbon smoked cherries with bone marrow.

Andrew heads to Miami, Fla., where he quickly discovers that the multicultural community has created a unique blend of flavors.

Andrew Zimmern finds his way to Vancouver, British Columbia, where he discovers an abundance of fresh food of both the land and water varieties.

Andrew Zimmern has his passport punched for Cartagena, Colombia, as he searches for the most unique tastes and dishes that the city has to offer.

A spicy shrimp challenge shakes Casey to the core during his eating escapade in Brooklyn, where he also gets a barbeque-deli feast and some Italian food.

Casey Webb lands in Washington, D.C., for shepherd's pie, a Korean fried masterpiece and a challenge consisting of more than 3 pounds of burger and fries.

Casey Webb goes to Portland, Maine, for a lobster-topped cheeseburger and takes on the Taco Gigante Challenge at Margaritas Mexican Restaurant.

Casey Webb starts with a sopapilla stuffed with carne asada, then he has some green chile-flavored ice cream and is challenged with three hubcap-sized pancakes.

Gordon Ramsay goes Stateside to rescue struggling restaurants from ruin with his own flavour of frank and forthright advice

Restaurant owners in Providence, R.I., hope that Ramsay can put together the necessary overhaul that will bring them new success.

Despite being a hotspot around town for over 50 years, the décor and menu need to be changed in order for Spin-A-Yarn Steakhouse to stay in business.

Chef Ramsay travels to Philadelphia to resurrect a 30-year-old floundering Italian restaurant that is in desperate need of a menu makeover.

Gordon Ramsay goes Stateside to rescue struggling restaurants from ruin with his own flavour of frank and forthright advice

Restaurant owners in Providence, R.I., hope that Ramsay can put together the necessary overhaul that will bring them new success.

Despite being a hotspot around town for over 50 years, the décor and menu need to be changed in order for Spin-A-Yarn Steakhouse to stay in business.

Chef Ramsay travels to Philadelphia to resurrect a 30-year-old floundering Italian restaurant that is in desperate need of a menu makeover.