It's a Sin City stakeout as four chefs up the ante at Smith's in Las Vegas, Nev.; one chef must turn savory into sweet for their breakfast dish; it's a picnic in a parking lot before the chefs are asked to bring the heat to hit the jackpot.

Alex Guarnaschelli welcomes four chefs to Lazy Acres Market in Hermosa Beach, Calif., where they have to stake out unsuspecting shoppers and convince them to part with their carts. It's all eggs on deck as the chefs are challenged to make a breakfast sandwich before cooking up a Southern favorite. Then it's a sweet finish as the remaining two chefs hunt for ingredients to make a decadent dessert for judges Duff Goldman and Christian Petroni.

Alex Guarnaschelli challenges four chefs to convince shoppers to part with their carts; judges Sharone Hakman and Antonia Lofaso watch as the chefs bring the heat for the perfect taco party and then have to rise and shine for a Sunday brunch.

Alex makes an ultimate burger with frozen dinners from the Stakeout round's toughest cart; creating a carnival treat using only five ingredients.

Alex makes Chinese takeout by using the toughest and most-limiting cart; date-night dish with only five ingredients.

The tables are turned as Alex Guarnaschelli takes on Stakeout's toughest carts in her own backyard; she attempts to make a breakfast sandwich without a crucial ingredient, eggs.

It's a parking lot party at Bristol Farms in Calabasas, Calif.; chefs stake out shoppers for a weekend brunch, then it's crunch time before the final two chefs try to avoid a meltdown.

Desert stakeout at Bashas' in Gilbert, Arizona as chefs make it Mediterranean before mashing up classic's, parking lot style; a sweet and saucy five ingredient finale.

Alex takes over the parking lot at Bristol Farms in Calabasas, Calif.; chefs are on the hunt for meat and potatoes; but just when everyone's stomachs are full, the final two chefs will have to stuff it.

It's a great day for grocery shoppers at Ralph's in Glendale, Calif., as four chefs pay big for those bags; first there's a parking lot burrito battle; then it's a stakeout that'll make Grandma proud.

Chefs are forced to noodle on the definition of noodles as they meet Alex Guarnaschelli to stakeout Fry's Marketplace in Phoenix; one chef struggles with their ballpark bite; it's all about the layers in a final dessert stakeout.

The chefs gamble with unsuspecting shoppers' carts to create the best nacho platter; then they time-travel to dish up a retro-goes-modern classic; the final two chefs gambling for a sweet and salty win.

It's burger night in the parking lot of Bristol Farms in Calabasas, Calif., where four chefs try to craft the perfect one with or without the meat and bun; serving up some Southern charm before the final two make their best midnight snack.

The chefs stakeout shoppers for a true parking lot tailgate; love is in the air for a candlelit dinner, stakeout-style, before the final two chefs lead with fruit for dessert.

Four chefs are handing out cash to shoppers in Glendale, Calif. as they compete to make the best barbecue dish; then the chefs are seeing triple as they cook up a tasty triple decker; two chefs find cinnamon and sugar not as sweet as they think.

Host Alex Guarnaschelli kicks off the season with four chefs staking out customers at Fry's Marketplace in Phoenix, Ariz.; one chef must go after cooking breakfast-to-go, and the parking lot heats up with something spicy.

Four chefs roll the dice on something sandwiched at Smith's in Las Vegas, Nev.; the parking lot goes overseas to Italy before going all in on an indulgent dessert; one chef's shopper hits the jackpot when they get more than they bargained for.

Alex Guarnaschelli welcomes four chefs to Bristol Farms market in Calabasas, Calif., where they go off the deep end searching for shoppers whose carts are full of fantastic ingredients.

Shoppers at Lazy Acres Market in Hermosa Beach, Calif., make some quick cash as four chefs sift through their carts for ingredients to make their ultimate burger.

Alex Guarnaschelli hosts a bash at Bashas' in Gilbert, Ariz. where four competitors desperately seek shoppers with seafood; they then cook up something cheat-worthy.

Alex Guarnaschelli challenges four chefs to think outside of the pizza box as they stake out shoppers at Bristol Farms market in Calabasas, Calif.

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.

Four chefs call on their culinary skills as they face off against one another to prepare a spectacular three-course meal consisting of an appetizer, entree and dessert. The catch? In each round, they have to use all the ingredients the show provides them, however unlikely they might be (Gummi Bears, anyone?). At the end of each course, a panel of three guest judges "chops" one chef who fails to measure up in terms of taste, presentation and creativity. The last chef standing takes home bragging rights and a cool $10,000. Ted Allen hosts.

"Cutthroat Kitchen" isn't a typical cooking competition. A player, in addition to being a good chef, must be able to outwit and, at times, sabotage opponents to win. Each episode features four people vying in three rounds to win up to $25,000 cash. At the beginning, $100,000 is split evenly among the players to spend however they wish during the game. The chefs spend the money at auctions to get things that could help them -- like buying exclusive use of salt -- or hinder their opponents -- like prohibiting them from tasting a recipe in progress. Each round eliminates one chef, until there is a winner. Although the competitors want to make purchases at auction to improve the chances of winning, they don't want to spend too much; the amount remaining in the winner's bank determines the ultimate prize. Some special tournaments -- usually seasonally themed -- stretch across multiple episodes and offer higher amounts of money. Alton Brown hosts.

Chefs mentor amateur cooks in an attempt to transform them from kitchen zeros to kitchen heroes.

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.

America's top bakers gather to put their baking brilliance to the test.

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

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.

"Southern at Heart" is the prize awarded to "Food Network Star" Season 9 winner Damaris Phillips, who says "Southern food is the food of love." That philosophy forms the foundation of the show, which sees the Kentucky native trying to play matchmaker through food. From explaining how to prepare a special meal for a date to helping beginners master cooking for their partners, Phillips adds contemporary twists to the area's traditional cuisine while keeping the recipes simple enough to help new cooks build confidence in their culinary ability. And if there's one thing Phillips knows, it's how to teach others how to cook. When not on Food Network, she is a culinary instructor at the same school where she received her culinary arts degree.