TV Guide Food Network Friday

Jeff Mauro and comedian Chelsea Peretti bring Bobby Flay the laughs as they cheer on Italian chefs Antonio de Ieso and Ciro Fodera.

Eva Longoria and Eddie Jackson lead a Mexican standoff when Bobby Flay faces chefs Stefanie Torres and Nick Zocco, and they're not leaving without a win.

Eddie Jackson and country music legend Wynonna Judd wow the crowd while chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness while Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

Country music superstar Martina McBride and Chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Fashion icon Carson Kressley and pastry chef Stephanie Boswell encourage chefs Chris Infinger and Kevin Lee and prepare them for victory over Bobby Flay.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.

Ted Allen of "Chopped" and TV host Jeannie Mai have Italian cuisine chefs Ryan DePersio and Giuseppe Fanelli go head-to-head for the chance to beat Bobby Flay.

Chef Geoff Lazlo faces off against Cincinnati chef Daniel Wright; chef Josh Capon is joined by actress Teri Hatcher to decide who will win.

The tournament continues with four more one on one matches as the chefs take on their opponents one after the other.

Duff Goldman and Kardea Brown challenge the sibling teams to create two separate cakes that fit together just like a puzzle and decorate each piece.

Inspired by the outrageously good breakfasts after the sleepovers of their youth, Duff Goldman and Kardea Brown ask the bakers to create breakfast imposters.

The chefs must make a pasta dish using eight ingredients or less, then they're challenged to make a pizza and a side dish using items found on sample tables.

Guy brings in 4 noodle-savvy chefs for two rounds of noodle action, and one talented chef will use their noodle with their noodles to earn a shot at $20,000.

Four dough throwers compete in a pizza playoff for $20,000, but first they must make decadent pizzas with the high-priced toppings and low-priced cheese.

Host Guy Fieri journeys to Kansas City, Mo., to sample pork hash with black beans and homemade pasta, and he also ventures to Albuquerque, N.M.

Guy Fieri visits a Salvadoran spot in Logan, Utah, then a food truck in Denver that serves Puerto Rican specialties and a taqueria in Burlington, Vt.

Guy Fieri visits an Indian restaurant in Logan, Utah, a mother and daughter-run dumpling house in Burlington, Vt., and a Caribbean eatery in Denver.

Guy visits a Norwegian food truck in Portland, Ore., then has authentic Iranian cuisine in Sunrise, Fla., and goes to Oklahoma City for Buffalo sriracha.

Vanilla Ice takes Guy to try ceviche in West Palm Beach; a former DJ makes pasta and poutine from scratch; a favorite in the Florida Keys is chicken and smash.

Guy Fieri eats seafood and chow-chow in Palm Beach, Fla., mojo chicken and mango ribs in Marathon, Fla. and a Filipino restaurant with pig's feet in Hawaii.

When Asian flavors meet American flavors, the resulting fusion foods are wildly satisfying and they provide wonderful culinary experiences.

In San Juan, Guy hits a local gem serving pork trifongo before heading to a mushroom po' boy in New Jersey and octopus and meatballs in Cleveland.

Guy Fieri dives straight into Thai food in a San Diego Asian spot serving fried fish and ribs, then heads to New Zealand meat pies in Arroyo Seco, New Mexico.

Guy Fieri finds pockets of flavor in Boise, Idaho, and Savannah, Georgia, with off-the-hook burgers and sandwiches and wood-fired pizza and bagels.

Guy Fieri dives into flavor overload with food truck tacos in Alabama, Indian street food in Alberta and a vegan Bolognese and lion's mane pizza in Los Angeles.

Guy Fieri tries out a funky pizza and wings joint in Memphis, Tennessee, before diving into an authentic Mexican spot and a taste of Argentina.

Guy Fieri digs into dumplings, deep fried food and lights-out Latin, starting with an Asian joint in Dallas serving traditional beef noodle soup.

Guy Fieri grabs unique eats across the American south, starting with a fried chicken sandwich by an uncle-nephew duo in Gainesville, Fl.

Guy tours Tuscany, Italy, where he samples a squid ink specialty, tastes spaghetti and lamb, goes truffle hunting, and investigates fresh pasta with mussels.

Guy eats pasta from a real Italian chef in Houston, sandwiches and pizza topped with an unexpected combination, followed by chicken pot pie and duck in Hilo.

Guy Fieri's in Sicily, Italy, eating up local flavor, including creative twists on pies, next-level langoustine spaghettone and seafood linguine.

Guy Fieri's coasting through killer cuisines, starting with a Trinidadian shop in Marietta, Ga., an LA Thai spot and a Cincinnati Italian joint.

Host Guy Fieri eats his way from Asian cuisine to Italian while traveling from Albuquerque, N.M. to Laramie, Wyo and back up to Anchorage, Alaska.

Guy Fieri goes from a bomb breakfast to a taste of Italy, starting with a brunch in Ohio, before moving on to a Boston joint and an Italian spot in Calif.

Guy Fieri tries multicultural dishes, including poke fish salad in Hawaii, homemade Italian pasta in San Carlos, Calif., and Colombian specialties in Miami.

Guy goes to a craft brewery in Little Rock, Ark., then he visits two brothers who make homemade lasagna and raviolis, and a sandwich shop in Santa Rosa, Calif.

Guy Fieri's in Sicily, Italy, eating up local flavor, including creative twists on pies, next-level langoustine spaghettone and seafood linguine.

Guy Fieri's coasting through killer cuisines, starting with a Trinidadian shop in Marietta, Ga., an LA Thai spot and a Cincinnati Italian joint.

Host Guy Fieri eats his way from Asian cuisine to Italian while traveling from Albuquerque, N.M. to Laramie, Wyo and back up to Anchorage, Alaska.

Guy Fieri goes from a bomb breakfast to a taste of Italy, starting with a brunch in Ohio, before moving on to a Boston joint and an Italian spot in Calif.

Guy Fieri tries multicultural dishes, including poke fish salad in Hawaii, homemade Italian pasta in San Carlos, Calif., and Colombian specialties in Miami.

Guy goes to a craft brewery in Little Rock, Ark., then he visits two brothers who make homemade lasagna and raviolis, and a sandwich shop in Santa Rosa, Calif.

Guy tours Tuscany, Italy, where he samples a squid ink specialty, tastes spaghetti and lamb, goes truffle hunting, and investigates fresh pasta with mussels.

Guy eats pasta from a real Italian chef in Houston, sandwiches and pizza topped with an unexpected combination, followed by chicken pot pie and duck in Hilo.

Guy goes to Wilmington, Del., for Cuban sandwiches, a Tiki restaurant on Kauai, Hawaii, and a place in San Diego that serves authentic Lebanese specialties.

Guy goes to a rock-n-roll brunch bar in Austin for their meatloaf and a Monte Cristo sandwich, and a bakery in Pasco, Wash., that serves Cuban chicken.