Food Network TV Schedule & Listings Guide

Hearty helpings of comfort include a soul food spot dishing out Southern seafood and killer fried chicken in Atlanta.

In Culver City, Gene Simmons from Kiss visits a hangout serving Hawaiian dishes; in Garden Grove, tamales and beef chamorro; in Monterey, oysters and a pasta-seafood medley.

In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.

Guy Fieri checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, NJ, and fully loaded lamb chops in Columbus, OH.

Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

A stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu in Taos, N.M.; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.

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Kardea Brown and her friend, singer Quiana Parler, celebrate their Gullah culture and heritage with a meal inspired by the Sea Islands; Kardea makes Gullah gumbo with shrimp and tomatoes, traditional crab rice and Charleston chewy cheesecake.

Kardea Brown's friend from New York City is visiting; Kardea is whipping up seafood pizza with local shrimp, Charleston tea and Big Apple crumb cheesecake.

The Kitchen is ready for the ultimate snack attack with a munchie menu; Jeff Mauro gets cheesy with Cheddar Jalapeno Popper Dip, Geoffrey Zakarian bakes up Grape and Olive Flatbread and Katie Lee Biegel brings back Brown Butter Crispy Rice Treats.

It's wheat harvest time, and it is time to make a tasty wheat truck lunch for two. Crispy fried chicken Banh Mi sandwiches, a side of salt and vinegar potato salad, a savory miso broccoli grain salad, and a tart pickled plum crumble.

Molly Yeh prepares for Valentine's Day dinner by cooking juicy roasted sumac chicken smothered in zhug sauce, matbucha on a bed of whipped feta, veggie fried rice with middle eastern spices, and chocolate cardamom cake donuts for dessert.

Ree Drummond shines a spotlight on her husband, Ladd, as she makes ultimate breakfast bakes, Ladd's prime rib with jus, with enough leftovers for prime rib sandwiches or an easy prime rib salad, and a double chocolate shake.

The Drummond family is throwing a farewell dinner for college-bound cousins Paige and Caleb, featuring a spread of their favorite food; Ree makes two side dishes, brown butter mashed potatoes and roasted cauliflower salad.

Sunny Anderson's Tex-Mex Desayuno Potato Bites; Katie Lee Biegel's Cheesy Dill Pickle Dip; Jeff Mauro's Greek-Style Nachos; Geoffrey Zakarian's Italian-Style Nachos.

Molly Yeh hosts a sing-along on the farm and serves comforting hamburger mac and cheese, adorable chocolate and strawberry cupcakes for lunch; she prepares crispy rice bibimbap with a side of corn cheese for dinner.

Molly makes a satisfying hammy hot dish breakfast and a cute "Mommy-and-me" lunch with her savory tomato basil soup with parmesan and bunny pesto cristos; for dessert, Molly bakes mini princess cakes to celebrate Bernie's new tiny play kitchen.

Guy Fieri's grabbing an international playlist of flavor; in Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties; in Las Vegas, a real deal Mexican joint has bomb birria tacos.

In Wilmington, Del., there's a 1940s Italian family spot that's making beef braciole and meaty ravioli from scratch; a diner putting elevated spins on the French dip and meatloaf in San Diego; a Middle Eastern joint in El Paso, Texas.

In Lansing, shawarma and grape leaves; a Vietnamese barbecue spot serves spring rolls and smokes brisket banh mi; in San Antonio, an authentic Mexican bakery goes old school with their sandwich sourdough and tequila croissants.

In Charlotte, N.C., low country favorites, like collard greens and shrimp and grits; in Las Vegas, crepe specialties like savory beef and sweet caramel apples; in Culver City, Calif., turkey chili and dynamite dogs on cornbread buns.

Tituss Burgess asks the six remaining chefs to team up and create a steak feast for VIP guest Poppy O'Toole; the competitors hope to inherit the best produce, protein and pantry items from a dearly departed colleague.

Clinton Kelly challenges three gingerbread artists to create pieces celebrating the 35th anniversary of the movie "Ghostbusters;" the competitor who impresses judges Jamika Pessoa, Gesine Prado and Jason Smith qualifies for the finale.

Three gingerbread artists take on the mummy's ancient curse when Clinton Kelly challenges them to use gingerbread to tell a story of mummies run amok; judges Jamika Pessoa, Gesine Prado and Jason Smith decide who moves on to the finale.

Clinton Kelly challenges three gingerbread artists to create pieces that depict the chaos of an alien attack; the competitor who can win over judges Jamika Pessoa, Gesine Prado and Jason Smith with their little green men earns a spot in the finale.

The finalists have one week to create pieces that celebrate the 35th anniversary of the movie "A Nightmare on Elm Street;" the judges award the title and $25,000 prize to the gingerbread artist who creates the best nightmare-scape and pyrotechnics.

John asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics; the bakers have the judges in stitches with realistic open-wound cakes.

John turns the bakers' worlds upside down with a challenge to make upside-down cakes without pineapple; the judges see double when the bakers team up to create identical twin cakes that taste different.

The bakers are tasked with creating desserts based on classic cocktails, and scaring the judges with entremets that represent their worst nightmares.

For their final night, John Henson asks the bakers to create sweet and savory grazing boards in honor of a dearly departed couple; Carla Hall, Stephanie Boswell and Zac Young judge black wedding cakes to determine the Halloween Baking Champion.

John asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics; the bakers have the judges in stitches with realistic open-wound cakes.

John turns the bakers' worlds upside down with a challenge to make upside-down cakes without pineapple; the judges see double when the bakers team up to create identical twin cakes that taste different.