TV Schedule

Michael Symon is ready to celebrate Dad, and he kicks things off Smoked Brisket Chili, a Texas classic with a personal twist Dad will love. Then, there's Cornbread with Honey Butter, inspired by a special memory at Hatchet Hall. For the grand finale, Michael makes Chocolate Peanut Butter Bars with Bruléed Marshmallow, a delectable treat that'll put a smile on Dad's face.

Michael Symon amps up summer parties with some of his favorites! He starts with Coney Dogs, a classic American treat that's perfect for summer gatherings. Then, Michael grills Barbecue Corn Ribs, a fun way to enjoy corn on the cob, and cools down with Orange Strawberry Cream Pops, an easy and delicious treat.

Guy Fieri is waking up to a ton of brunch with a crunch. Chef Aarti Sequeira starts the day off right with her take on a French 75 cocktail before she busts out an "Everything Bagel" Samosa Bar buffet and a hearty, crunchy Peanut Fried Steak with Yogurt Turmeric Gravy. Chef Justin Warner leans towards lunch with his Shrimp Corn Dogs with Boili and a perfectly Crispy Skin Salmon with Yuzu Hollandaise. Chef Jonathan Waxman prepares his crispy, delicious Pork Milanese with Watermelon Radish Salad and then shares a new brunch favorite, Dungeness Crab Tacos.

Everything is getting stuffed in Guy Fieri's ranch kitchen! Chef Adam Sobel starts things off with a Sicilian Lifeguard Martini that he serves with blue-cheese stuffed olives, then dives right into some 'Nduja Stuffed Calamari and The Lightest and Fluffiest Manicotti on Earth. Chef Aarti Sequeira shares some of her Shumai Stuffed Mushrooms and falls in love with Lebanese Beef and Cheese Arayes. Chef Lee Anne Wong makes her Ma Po Lamb Dumplings and kills it with her Korean-Style Chicken Roulade. Chef Aaron May has Guy craving his Crab and Bacon Rangoons before serving scrumptious Salted Caramel Beignets.

Three chefs from New York, Oregon and Texas who specialize in vegetarian and vegan cuisine meet host Eric Adjepong in the arena. The chefs strategize ingredients in round one with the hopes of knocking Chef Alex Guarnaschelli out of the competition and a chance to win $10,000. Judges Fariyal Abdullahi and Jet Tila will determine the winner of the intense no-meat-allowed challenges.

Expect the unexpected when host Eric Adjepong welcomes three modernist cuisine experts from New Jersey, Colorado and South Carolina. These chefs are ready to stretch the boundaries of food in two rounds of intense competition, and judges Byron Gomez Chacon and Marcel Vigneron will decide if they succeed in outcooking Chef Alex Guarnaschelli.

Alex Guarnaschelli gets things rolling by asking four chefs to make plates that stick to your ribs. Then, things take a detour as the competitors lighten things up with detox dishes for judges Eric Greenspan and Eddie Jackson. The two final chefs delve back into the parking lot to deliver decadent desserts.

Four Southwestern competitors take the reins in the Chopped kitchen, and the baskets are packed full of ingredients from America's most arid and untamed lands. A cactus product and a comfort food casserole stand out in the appetizer basket, while a spicy surprise forces the competitors to bring the heat in the entrée round. Then, a special flour in the dessert basket could prove to be inspiring or intimidating for the chefs.

On choppy Chopped seas, U.S. Navy chefs can expect anything but smooth sailing. In the appetizer round, they'll have to create spectacular apps using a soup and an aged meat product. Then in the entrée round, the chefs ponder how to make French fries work with pineapple, while the dessert round features a tropical fruit and a patriotic cake. Only one chef can move on to the finale, where $75,000 for a charitable cause will be on the line!

Flying high and cooking well, four members of the U.S. Air Force arrive in the Chopped kitchen for the special Military Salute tournament! In the appetizer basket, the chefs find a bowl of something comforting and a crunchy snack. For their entrees, they must use a tangy sauce and a snappy vegetable. Then in an exciting dessert round, the last two Air Force chefs remaining create final dishes that include a wild play on pickles.

Chopped salutes the U.S. Military and welcomes the few, the proud, the U.S. Marine Corps chefs to the kitchen! In the appetizer round, the chefs must figure out how to make something that's normally "ready to eat" ready for the judges! Then in the entrée round, a breakfast food in the basket will awaken the chefs' creativity. Finally, a savory-sweet mash up in the dessert basket turns the final round into a real head-scratcher for the two Marines still cooking.

Be all you can be in the Chopped kitchen! Four chefs from the U.S. Army have their marching orders to transform a favorite soldier comfort food into an elevated appetizer. Then, an exotic vegetable and a tender meat surprises the chefs in their entrée baskets before a festive drink shakes up the remaining competitors in the dessert round. The champion of this competition wins a spot in the tournament's finale!

Joining forces for the finale, the four military finalists cook as a team against a mystery Chopped judge in every round! Four-versus-one seems like a clear advantage for the military chefs, but their teamwork is tested when they disagree about the timing involved for their first round veggie dish. In the second round, everyone is excited to see beautiful steaks in the basket, and the judges are hoping for grilled perfection. Then, hot dogs in the dessert basket are not a pleasant surprise. Whoever reigns supreme in each round will have the chance to win $75,000 for a charitable cause!

Four former military service members who are pursuing culinary careers compete to see who will be the Chopped Champion. In the first round, a favorite American comfort food must mingle on the plate with a super-sweet drink, and curiously, three of the four competitors pull tortillas from the pantry. A patriotic pasta and an already-cooked savory pie are two of the mandatory ingredients in the entree round. Then, will the finalists be able to adeptly combine cheese and pudding in desserts?

Four chefs prepare for summertime dinners in America using a variety of sunny ingredients including patriotic deviled eggs and star-spangled spaghetti. A clever keg and a new spin on a fair favorite kick off the fun in the first round. Then, the bounty of the second basket includes a cowboy's dream ingredient and some colorful kebobs. And there's a bombshell surprise in the dessert basket -- can the chefs successfully create something delicious to complete the meal?

Alex Guarnaschelli welcomes four fierce chefs to forage the parking lot to create flatbreads. Then, it's time to hit the fryers to make something golden brown and delicious for judges Maneet Chauhan and Owen Han. Things heat up when the final two chefs get hot and saucy in the pursuit of a year's worth of groceries.

Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one competitor's creation misses the boat. Then, the chefs take a culinary trip to the Midwest with comfort dishes, and the final two chefs channel the great outdoors with glamping-style dishes for judges Eddie Jackson and Christian Petroni.

The chefs battle it out to see who can build the most epic burger masterpieces. An awe-inspiring tower kicks off the first round of hamburger hustling. An old-school lunchbox favorite adds a bite of yummy, kitschy fun to the entree round, and a sweet challenge is in store for the two remaining chefs who must make epic burgers suitable for dessert.

Alex Guarnaschelli welcomes four fierce chefs to forage the parking lot to create flatbreads. Then, it's time to hit the fryers to make something golden brown and delicious for judges Maneet Chauhan and Owen Han. Things heat up when the final two chefs get hot and saucy in the pursuit of a year's worth of groceries.

Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one competitor's creation misses the boat. Then, the chefs take a culinary trip to the Midwest with comfort dishes, and the final two chefs channel the great outdoors with glamping-style dishes for judges Eddie Jackson and Christian Petroni.

The chefs battle it out to see who can build the most epic burger masterpieces. An awe-inspiring tower kicks off the first round of hamburger hustling. An old-school lunchbox favorite adds a bite of yummy, kitschy fun to the entree round, and a sweet challenge is in store for the two remaining chefs who must make epic burgers suitable for dessert.

Four chefs prepare for summertime dinners in America using a variety of sunny ingredients including patriotic deviled eggs and star-spangled spaghetti. A clever keg and a new spin on a fair favorite kick off the fun in the first round. Then, the bounty of the second basket includes a cowboy's dream ingredient and some colorful kebobs. And there's a bombshell surprise in the dessert basket -- can the chefs successfully create something delicious to complete the meal?

Nicole and Alan are scouting locations for the future home of Greenios, and their realtor sets up an investment meeting for them. Jeanette is finally ready to step back from Leland to pursue her dreams. Randi begins construction on a new part of the restaurant business and begins to question whether he can run the restaurant without Jeanette. Kathleen and Nate barely survive a food truck event, but Nate's attitude is driving a huge wedge in their relationship. The real test is finally telling Colin, Kathleen's son, that they plan to open a restaurant with all their savings.