Roasted duck BBQ sliders; heirloom tomato and grilled corn panzanella salad; filet mignon with lavender-honey vinaigrette; Long Island iced tea.

Customizable barbecue sauce; spice rubs; sweet and sour succotash; grilled sweet potatoes; mint julep.

Juicy grilled corn on the cob; crunchy carrot slaw; grilled eggplant dip; tips for grilling fish with a ton of flavor; rose wine gets a fruity addition.

Grilled beef tenderloin; grilled smashed potatoes; tropical-style slaw; hibiscus-flavored Agua Fresca.

Beer glazed grilled bratwurst with wilted red cabbage slaw; open-faced sausage sandwiches with balsamic onions and grilled tomatoes; tea-infused cocktail.

Custom burger bar featuring beef and turkey burgers with horseradish mustard and chipotle ketchup; Russian dressing slaw and grilled sweet potato fries; peach cobbler shake.

Sticky glazed chicken thighs in butter lettuce; corn and scallion salad with a fresh herb dressing; grilled peaches topped with an arugula pesto and prosciutto; a mint tea cocktail.

Grilled mahi mahi; avocado relish with cilantro pesto; red cabbage citrus slaw; smoked tomato salsa yogurt crema; sparkling aguas frescas.

Portobello mushroom topped with an olive, caper and tomato mixture with melted goat cheese; vodka and orange cocktail.

Glazed lamb tacos with fresh salsa; portobello and vegetable taco topped with queso fresco; Brazilian limeade.

Grilled halibut finished with a citrus-brown butter vinaigrette; grilled veggie and bread salad tossed in an herb dressing; chilled green beans; blackberry-flavored shooters.

Grilled chicken with a fresh and rustic herb sauce; a vinaigrette is used on two side dishes, grilled potatoes with goat cheese and grilled asparagus crostini.

Zucchini with a jalapeno yogurt sauce; shrimp drizzled with a Calabrian chile oil; a Greek spin on a classic pasta salad; sangria.

Grilled rib-eye steaks; grilled potatoes with a mustard-garlic dressing; charred broccoli rabe with a red pepper relish; a bubbly grape cocktail.

Grilled trout; tuna with ratatouille couscous; peach and tomato salad; pecans and farmer's cheese; white peach iced tea cocktail.

Jerk rack of pork; radicchio-green mango slaw; hasselbeck sweet potatoes; dark and stormy cocktail.

Lamb Shawarma with a red pepper-walnut tahini sauce; honey glazed grilled fig salad with feta and pistachios; grilled quail with pomegranate BBQ sauce; tabbouleh; apricot-mint sours.

BBQ ribs with a root beer sauce; grilled shrimp with tomato-bacon-scallion vinaigrette; smoked sausage with green tomato relish; Mississippi mud pie milkshakes.

Lamb loin with a date glaze; curry hummus flatbread with tomato chutney; grilled chicken couscous with apricots and pistachios; Moroccan lemonade.

Korean pulled pork sandwich with Asian slaw; curried lobster roll; grilled Tuscan tuna salad; watermelon-mint iced tea.

A barbecue menu with Spanish flair includes a seafood salad, baby lamb chops, grilled portobello salad with hazelnut pesto and a strawberry and pink grapefruit sangria.

The world-renowned chef, restaurateur, TV star and author goes in search of all that is grilled, smoked and barbecued, visiting BBQ joints no one else knows about (but they will now), meeting colorful characters and discovering the delicacies and flavors that make barbecuing a unique American cooking pastime.

World-renowned chef Bobby Flay invites viewers into his home as he prepares a Saturday brunch, one of his greatest passions in cooking. While preparing dishes for the meal, Flay draws inspiration from brunches not only across America but around the world.

Eddie Jackson took an interesting journey on his way to hosting a culinary TV show. A former college and pro football player, Jackson first competed on "MasterChef" in 2013 -- ending in eighth place -- before winning the 11th season of "Food Network Star" in 2015. "BBQ Blitz," which is the result of his "Star" victory, combines two of Jackson's passions: barbecue and competition. He travels to a different city in each episode and challenges three of the best local grillers, smokers and fire-roasters to an outdoor cook-off in front of a crowd of spectators. Each competitor must transform a signature grilled dish into a totally different meal for the two judges. After an elimination, Jackson chooses an ingredient that the final two contestants must turn into a barbecue dish. Whoever makes the best bite, as determined by the judges, wins $5,000 and barbecue bragging rights in their town.The judging panel mixes culinary experts with Jackson's friends, including former NFL players.

Bobby Flay and Michael Symon suss out the talents of eight elite barbecue masters, but before choosing teams, they face off in a backyard barbecue challenge to determine who gets first pick.

Chef Bobby Flay travels around the United States and tries to beat award-winning cooks at their own game. While the unsuspecting cooks think they're participating in one Food Network special or another, Flay and his team study up on their opponent's dish and get in some practice. Then Flay and company surprise the cooks during a taping session, challenging them to what amounts to a cook-off -- Flay's team and the cooks each prepare the dish, which is taste-tested by a panel of impartial judges. The specialties can be anything -- wedding cakes, pizza, barbecue, pie and more. Sometimes Flay wins, and sometimes he loses. As he says, "It's anybody's game."

Eight innovative grillers, all less than 13, undergo six weeks of competition at the BBQ Ranch.

Bobby Flay is no stranger to culinary competitions, whether he's hosting ("Bobby's Dinner Battle") or competing ("Throwdown With Bobby Flay"). In this program he does both. Each half-hour episode begins with two chefs competing to create a dish using an ingredient chosen by Flay. The winner of that challenge -- as determined by a special guest judge -- goes to the second round, in which he or she does battle against chef Flay. To make things a little more fair, the challenger has an advantage by being able to prepare a signature dish that is unknown to Bobby until the start of the round. Once he learns what the dish is, Flay must immediately come up with his own version. A panel determines the winner of the second round through a blind taste test. Food Network regulars Sunny Anderson, Anne Burrell and Giada De Laurentiis are among the judges appearing on the show.

Food Network's go-to guy for grilling, Bobby Flay, partners each week with a viewer (selected from audition tapes and known to be a grill master) who brings his or her own best recipe to prepare. Bobby, however, doesn't even know in advance whether the dish is going to be fish, meat or vegetable, forcing him to whip up his own recipe on the fly. This isn't a competition between Bobby and the guest griller -- it's the opportunity of a lifetime for a Flay fan to grill alongside the grillmaster himself.

Looking for recipes and meal tips from an all-star lineup of Food Network hosts? Then "The Kitchen" is for you. The hourlong show, featuring hosts Sunny Anderson, Katie Lee, Jeff Mauro, Marcela Valladolid and Geoffrey Zakarian, shares simple dinner recipes and family meal tips, plays trivia games, and answers viewer questions in addition to just shooting the breeze about all things food. With a roster that includes a "Food Network Star" winner who specializes in making sandwiches, an Iron Chef, and a Tijuana native who is known for her Mexican cuisine, there's sure to be something of interest for all home cooks in Food Network's "Kitchen."

Molly Yeh is a classically-trained musician, cookbook author, and blogger who has given up the streets of New York City to bring viewers to her home on a sugar beet farm in the Midwest to dazzle them with her obsession with food. Jump into the kitchen with Yeh as she offers up her own personal recipes and unique take on food and get a peek into farmhouse life and family traditions as she shares her favorite dishes for family visits, brunch with her girls, and farm supper.