TV Guide Food Network Sunday

Guy Fieri goes globe-trotting for the best grub while staying stateside with a brother and sister spot, a farm-to-table joint and beef bone ramen.

Guy Fieri digs into killer combinations that go between bread, starting with big-time Texas BBQ pairing brisket with smoked mushroom duxelles.

Fieri's diving into a festival of flavor, and Joe Mantegna joins the party for a righteous ricotta pie, before Guy heads off to a Cincinnati joint.

Guy sets his sights on seafood and creative comfort foods across the country, including a Chicago joint with Szechuan biscuit sandwiches.

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

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 digs into dishes both with meat and without, starting with righteous rabbit and fried fish before enjoying a meatless spin on fried chicken and nachos.

Guy Fieri runs the gamut of meat with Mexican pork sandwiches, curry chicken, short ribs, Italian beef and duck fried rice.

Kardea sifts through her refrigerator to make lasagna dip, grilled eggplant bruschetta, veggies with collard green pesto and a red wine mixed-berry granita.

Kardea makes chicken pot pie, plenty of cheesy country ham grit balls with spicy mayo and some pan-roasted sage and butternut squash, and a pumpkin chai loaf.

Kardea invites her Aunt TC over for dinner, as she makes molasses salmon, mushroom and pea risotto, and wilted bok choy, and classic vanilla creme brulee.

Kardea's cousin must spend less on food, so her favorites like sea island beer steamed mussels and molten chocolate cake are made for less than $30.

Ree Drummond prepares make-ahead slow cooker teriyaki ribs with quick slaw, Tex-Mex meatballs, BBQ chicken baked potatoes and a cheesy rigatoni pepper bake.

Ree prepares Chicken Fennel Bake; and three varieties of sheet pan suppers, including Sausage, Spanish Baked Salmon, and Teriyaki Pork; Spaghetti Carbonara.

Ree tries to make lighter options of her chicken parmesan, Asian noodle salad, taco skillet and fried pork chops served with white beans and spinach.

One pork shoulder can make White Beans with Pork and Croutons, Sheet Pan Nachos and Pork Celebration Sandwiches.

Molly makes cheeseburger potato soup, a late-night snack of veggie supreme pizza bagels, loaded cheesy pickle nachos and iced dinosaur cookies for dessert.

Molly Yeh prepares a blueberry toasted oat tart, sandwiches consisting of bacon, lettuce and fried green tomatoes, and a creamy ranch egg salad.

Molly Yeh prepares creamy roasted butternut squash shells, cheesy and flaky oyster cracker crusted fish sticks, and mint clown cones for a puppet circus.

Molly Yeh crafts a cookbook club theme of Midwest church cookbooks and puts her own twist on classics like Ham and Bean Hotdish, Boozy Gelatin Salad and more.

The hosts whip up dinner party favorites on a budget, including Lemon Garlic Chicken with Creamy Roasted Rosemary Potatoes and Hemingway Daiquiris.

The chefs share tasty double-duty dinner ideas and rollover recipes to enjoy again and again, including Lettuce Wraps with Mushrooms and Tofu and more.

Three chefs from Northern California wine country compete with a gift basket full of local goods that they must work into their signature dishes.

Guy invites four chefs to recreate their most craveable dishes in a contest that has them pondering the best decadent diner dinners for a $20,000 prize.

Guy Fieri offers a chef's eye view of the Flavortown Market, before introducing the chefs to a game that could win them $20,000.

Guy Fieri challenges chefs of international cuisine with making their signature seafood dishes using only the equipment listed in their "culinary passports."

Guy Fieri spins the food wheels to determine which stadium classics the chefs must craft, before making a box seat dish for ballpark VIPs in the last round.

Four chefs obsessed with spice bring the heat with a hometown dish, and then Guy Fieri challenges them to create an upscale spicy dinner.

Chefs Jeff and Tiffany teach the teams a soup and sandwich combo before tackling the main dish challenge of aubergine parmesan and handmade pasta.

Twelve young sibling teams step into the pastry school style kitchen and learn that they must try out for their spot in the competition.

The current judges of the popular cooking competition "Chopped" team up with two other chefs to teach Bobby Flay a few things about cooking lobsters.

Chefs Jeff and Tiffany teach the teams a soup and sandwich combo before tackling the main dish challenge of aubergine parmesan and handmade pasta.

Twelve young sibling teams step into the pastry school style kitchen and learn that they must try out for their spot in the competition.

The current judges of the popular cooking competition "Chopped" team up with two other chefs to teach Bobby Flay a few things about cooking lobsters.