Guy’s Ranch Kitchen Season 7 is yet to be announced by Food Network

Guy Fieri wants comfort food with a modern twist. Eric Greenspan makes Mini Cuban Reubens with Pulled Pork and Orange Mayo and calms us with his Green Chile Cornbread Skillet. Maneet Chauhan goes old school with Tomato Soup and Grilled Cheese and goes bananas with her Salted Caramel Monkey Bread. Christian Petroni doctors up Crispy Potato Nuggets with Beer Cheese and Caviar and serves homestyle Chicken-Fried Eggplant with Creamy Red-Eye Gravy. Justin Warner packs a punch with his Mace and Black Pepper Brandy Alexander before wowing the crowd with Clams Casino Mazeman.

Guy Fieri and his friends are rooting out the root vegetables. Eric Greenspan pours a colorful Carrot Ginger Mule before stirring up some Potato Soup with Bacon Cheddar Bread Pudding and a Fried Egg. Elizabeth Falkner is digging the scene with her Whole Carrot Salad and parsing out some Parsnip Hazelnut Cake with Praline Cremeux. Christian Petroni offers up some Maple Roasted Sweet Potatoes with Yogurt and Horseradish, and he brightens up the place with Sunchokes Bravas with Roasted Peppers and Lemon Aioli. Justin Warner serves a souped-up Root-Centric Noodle Bowl and Yucca Fries with Chamoy Mayo.

Guy Fieri and his friends are marrying a Mediterranean diet with one of the most important meals of the day. Traci Des Jardins wakes us up with an Aquafaba Pastis Gin Fizz before knocking us out with Ricotta Gnocchi with Delta Asparagus and Meyer Lemon. Michael Voltaggio twists things up with his SpanaKALEpita and a whole Branzino BLT. Antonia Lofaso picks a Pork Souvlaki with Fennel Salad and Tzatziki before wowing us with her Roasted Lamb Loin Salad. Marc Murphy plates up some Pan-Fried Sardines and brings the cheer with his Chocolate Cherry Bread Pudding.

Guy Fieri's laying down a challenge to see who can layer on the flavor. Aarti Sequeira starts off with a classic Indian Bombay Frankie and then rolls out some Lahmajun, or Armenian pizza. Rocco DiSpirito's layering the booze with his Dubliner and then goes old-school with a new take on his Ten-Layer Lasagna Bolognese. Ming Tsai is making some Kimchee Beef Scallion Pancakes with Watercress Slaw and then sweetening things up with his Coconut Cream and Chocolate Rice Cake Parfait. Jonathan Waxman wows the crowd with his tasty Timballo and tantalizing Tartiflette.

Guy Fieri and his friends are freshening up their holiday fare. Nyesha Arrington bakes some Pigs and Mustard Greens in a Blanket and then fires up her Duck Breast with Miso Kumquat Dressing. Aaron May shows up to the party with a Brandy and Blood Orange Punch before serving his festive Prime Rib Enchiladas with Christmas Sauce. Jet Tila rolls out the Rolled and Stuffed Turkey Breast and roasts some Acorn Squash with Pomegranates and Goat Cheese. Jonathan Waxman goes French with his Filet Mignon served with Pommes Anna and bakes a Savory Bread Pudding.

Guy Fieri is getting big tastes in small plates. Traci Des Jardins starts off with her Mashed Pea and Ricotta Toast before serving some samplers of Spicy Tuna Tostadas. Michael Voltaggio is a class act with his Caviar and Buckwheat Crepes, his "Charcoal" Potatoes with Sour Cream, and Pan con Tomate with Serrano Ham and Manchego Cheese. Antonia Lofaso gets us going with her Red Hot and Bothered drink before smoothing us out with her Smoked Trout Dip and Pickled Veggies. Marc Murphy makes Mini Eggplants Parmesan and Cucumber and Watermelon Radish Salad.

Guy Fieri's got Thanksgiving simplified with some of his favorite chefs. Antonia Lofaso gives the gift of her Hot Apple Toddy before crisping up some Cauliflower with Lemon Aioli. Then, she gives thanks with a Beef Tenderloin served with Roasted Wild Mushrooms. Marc Murphy revels in the role of chief pasta maker with a tasty Kabocha Ravioli and then roasts Sweet Potatoes with Crispy Chickpeas. Michael Voltaggio gets carried away with his Turkey Breast Curry Katsu and saves the best leftovers for last with some Pumpkin Pie Egg Rolls with Cardamom Whipped Cream.

Guy Fieri invites his friends to explore the oft-overlooked offal. Nyesha Arrington goes to the heart of the matter with her Meatballs de Corazon and lightens things up with a Celery Root and Sweetbread Salad. Aaron May makes a Dark and Stormy with Candied Chicken Hearts and Lamb Kidney Tortillas with Oregano Aioli. Jet Tila offers up some Offal Fried Rice and fires up the grill for Chicken Heart Yakitori. Chris Cosentino gets gardening with Thyme Roasted Carrots and Rabbit Bits before stunning his chef friends with a Chocolate Blood Cremeux served with his own Chichachurros.

Love is in the air at Guy Fieri's ranch kitchen! Hunter Fieri starts the date night off right with a Spicy Jalapeno Pineapple Margarita before sealing the deal with Sesame-Crusted Ahi with Ponzu Vinaigrette. Brooke Williamson roasts oysters and gets her grill on with Halibut served with Crispy Rice and Green Bean Vinaigrette. Crista Luedtke takes the cake with her Cornmeal-Crusted Crab Cakes and heats hearts with her Fire-Roasted Cauliflower. Gerry Garvin seduces the crowd with his Pan-Seared Chilean Sea Bass before whipping up an irresistible Chocolate Mousse with a luxurious Chocolate Liqueur Whipped Cream.

Guy Fieri and his friends are going sweet and savory for Halloween. Hunter Fieri knocks first with Roasted Kabocha Hummus with Spicy Pepitas, before serving up some Pork and Prosciutto with Marsala Brown Butter. Antonia Lofaso spikes her Blood Orange Punch with Spiced Rum, fries Black Squid Ink Tempura Fish and Chips, and makes some terrifyingly delicious Spooky Pizzas. Marc Murphy satisfies the crowd with Sausage and Cheese Stuffed Kabocha and sweetens the deal with Butternut Squash Kabak Tatlisi. Michael Voltaggio digs up a Roasted Vegetable "Dirt" Bowl and stuffs a Squash O'Lantern with some Dungeness Crab.

Guy Fieri and his friends are getting lunch on the road. Hunter's riding shotgun with his Crispy Sunchoke Chips and Lemon Pepper Aioli, and for dessert, he brings some S'mores Crispy Rice Treats. Brooke Williamson lays out some Cedar Plank Salmon with Celery Salad and makes a great snack of Marinated Beets with Charred Onion Crema. Aaron May cooks up some Pelmeni dumplings and drives south with some Sonoran Hot Dogs. Gerry Garvin decides to chill with some Ribeye Red Bean Chili served with Jalapeno Cornbread Crumbles and whips up a side of Spiced Potato Salad.

Guy Fieri's looking for a clambake without leaving the ranch. Aarti Sequeira whips up some Hushpuppies with an Indian twist and then sweetens up the party with juniper-infused Blueberry Cobbler. Rocco DiSpirito gets creative with his Clam Chowder Jalapeno Poppers and brings it on home with a Southampton Clambake in a Can. Ming Tsai gets the party started with his Lemongrass Shandy before offering up some Honey Gingered Corn en Papillote. Jonathan Waxman prepares his Seafood al Cartoccio and a simple yet luxurious Grilled Zucchini and Eggplant Casserole with a Pistachio Pesto.

Guy Fieri and his friends are tricking out their tailgate game at the ranch. Eric Greenspan fires up the grill with his Honey Bourbon Glazed Wings with Roquefort Dip and Grilled Skirt Steak Philly Cheesesteaks. Maneet Chauhan is ready for roaming with Pork Vindaloo Walking Taco Pies before she sweetens the scene with some Chocolate Cayenne Football Whoopie Pies. Christian Petroni brings on a Beergarita and slides home with some Pork Sausage and Provolone Sliders. Justin Warner steps up to the mat with a Yakitori Party and scores with his Oxtail Gyoza.

Guy Fieri invites his chef friends to put a spin on some American classics. Eric Greenspan begins with his Butter-Poached Lobster Rolls with Celery Fennel Slaw, before bowling everyone over with Twice-Baked Potatoes with Crispy Pork Belly. Maneet Chauhan isn't shy about her Southern Belle Mint Juleps and shakes things up with her Seekh Kebab Corn Dogs with Mint Mustard Sauce. Christian Petroni tears it up with a Teriyaki Meatloaf and gets nostalgic with his very own Cheesy Creamed Corn. Justin Warner races to greatness with his Speed-Brined Chicken Nuggets and fires up some fantastic Fajita Chimichangas.

Guy Fieri and his chef friends are planning a picnic. Domenica Catelli starts the party with a Tennessee Tart cocktail before grilling up some Lamb Sandwiches with Apricot and Jalapeno Relish. Gerry Garvin serves a simple yet luxurious Lobster Cocktail and jumps to dessert with his Southern Pound Cake. Aaron May builds a Cobb Salad in a Jar to pair with Tomato Sandwiches with Blue Cheese Mousse and his Radish and Cucumber Salad. Christian Petroni gets sweet on Sugar Snap Peas with Brown Butter and Horseradish and roasts some Asparagus with Parmesan, Breadcrumbs and Lemon.

Guy Fieri gives his friends lemons, and they make anything but lemonade. Eric Greenspan makes a citrusy Tom Collins with Black Pepper and Cherries before diving into some beautiful Broiled Lobster with Lemon Sabayon and Fregola with Lemon Parsley Pesto. Antonia Lofaso serves Steamed Clams with Charred Lemon, Preserved Lemon, Parsley and Calabrian Chili to go with Spaghetti with Lemon, Pecorino and Parmesan, and lightens things up with puffy Pavlova with Lemon Curd Whipped Cream. Marc Murphy makes tender Fried Calamari with Lemon Aioli and some Chicken Scallopini with Lemon Caper Sauce.

Guy Fieri's chef friends give a tour of the town with some restaurant favorites. Eric Greenspan stirs a Ruby Red and Tarragon Paloma before revisiting a French favorite, Rabbit with Rosemary Spaetzle and Onion Soubise. Antonia Lofaso stays fresh with Vietnamese Spring Rolls and goes fishing with Olive Oil Poached Cod. Marc Murphy dreams of Morocco with a Chicken and Merguez Tagine before coming home to his French roots with Raspberry Souffle. Crista Luedtke grills up a Charred Little Caesar Salad to go with her New Mexico Chili Rubbed Tri-Tip with Avocado Salsa.

Guy Fieri and his chef friends make their lazy-day favorites. Eric Greenspan goes all in with his Chicken Schnitzel with Black Olive Brown Butter Sauce and all out with a Banana White Chocolate and Pretzel Skillet Cookie. Antonia Lofaso makes a rich Seafood Fra Diavolo and pairs it perfectly with Charred Rapini. Marc Murphy creates an Escarole Salad with Anchovy Vinaigrette to go with his Baked Four-Cheese Spaghetti. Crista Luedtke goes gluten-free with her garbanzo bean-based Socca and shares one of her restaurant classics, Boon Brussels Sprouts.

Guy Fieri asks his chef friends to make their childhood favorites. Maneet Chauhan makes a delicious Goat Lukhmi with Mango Mint Chutney and Shahi Tukra, a deep-fried filo dough treat. Guy's son Hunter makes Chicken "Parm-eroni" based on childhood camping trips and his favorite Garlic Bread. Ming Tsai makes "Ming's Bings," a gluten-free update on an ancient Chinese treat and a mean but Meatless Chinese Spaghetti. Jonathan Waxman starts with Mango Margaritas and whips up an ode to his favorite diner meal, "Joe's Special." Then, he spices things up with Noodle Kugel with Jalapeno Roasted Shallots.

It's crunch time, and Guy Fieri is putting his friends to a texture test. Traci Des Jardins is first up with a tasty and tangy Crunchy Michelada and gets cheeky with Beef Cheek Tacos Dorados. Gerry Garvin tempts Guy with some Crispy Shaved Brussels Sprouts and a Southern Fried Tilapia Po-Boy. Aaron May goes deep with Onion Rings Chicharron and soothes his sweet tooth with Pistachio Brittle with Sea Salt. Christian Petroni makes classic Fried Calamari with Spicy Red Sauce and honors his mom with her Crispy Chicken Cutlets.

Guy Fieri and his chef friends have chocolate on the brain and in the kitchen. Rocco DiSpirito goes all out with Lobster served in White Chocolate Vanilla Bourbon Gravy plus Bacon and Chocolate Monkey Bread. Elizabeth Faulkner starts at the source with Mayan Cocoa Nib Spiced Pork Tenderloin and serves a boozy Chocolate Nog-a-Rita. Jet Tila mixes up some mole for his Mole Poblano Chicken Wings and gives Rocco a run for his money with some Salted Chocolate Banana Bread. Michael Voltaggio makes Cocoa "Blackened Steak" and digs deep for Smoked Carrots with Coffee Mole Dirt.

Guy Fieri gives his chef friends a game day challenge in the kitchen. Eric Greenspan fries Fingerling Potatoes and serves them with Onion Dip and Caviar before sandwiching some Nashville-style Hot Chicken Tenders on soft Hawaiian Rolls. Then, Eric sweetens the day with Funnel Cake served with Blueberry Marmalade and Whipped Yogurt. Antonia Lofaso treats her Bloody Maria to a lot of tequila and braises some Oxtail Tostadas coupled with Pickled Cabbage, Radishes and Avocado Crema. Marc Murphy goes old-school with classic Lasagna and scores a goal with Twice-Baked Lobster Stuffed Potatoes.

Guy Fieri is craving homemade street food from his chef friends. Rocco DiSpirito is inspired by Italy and makes crunchy Flatbread with Stracchino then travels east for Japanese-Style Street Meat using a custom binchotan grill. Traci Des Jardins mixes things up with a Bun Bowl and fried Churros with Mexican Hot Chocolate Spice Mix. Aaron May recalls a rainy day in London with delicious Fish and Chips and goes underground with a black-market Nutcracker. Jet Tila fills his plate with some Filipino-style Lumpia Eggrolls and a Pork and Pate Banh Mi.

Guy Fieri asks his chef friends to make some road-trip favorites. Duskie Estes fries up crispy Cauliflower with a Tahini Dipper, Labneh and Smoky Eggplant and dives right into richness with her Pork Belly Gyro. Gerry Garvin whips up a delicious Crazy Burger topped with a fried egg and sweetens things up with a Warm Doughnut Bread Pudding covered in Crispy Bacon. Aaron May creates a dangerously Boozy Date Shake to sip on while preparing his Puffy Tacos. Christian Petroni makes his own Clam Chowder and brings some spice to life with Spaghetti Amatriciana.

Guy Fieri and his chef friends are all about making dishes with the cheap cuts. Aarti Sequeira whips up some healthy Vegetable Pakoras along with her hometown favorite, Mangalore Buns. Michael Voltaggio starts off with a bold and boozy Brass Monkey before making a meal out of Mussels Escabeche. Justin Warner creates a faux queso for his Tacos con Lengua and spices things up with Sichuan-Inspired Cabbage. Jonathan Waxman beer-braises a Lamb Shoulder with Onions and Turnips and brings this feast to its sweet end with his delicious Applesauce and Maple Cake.

Guy Fieri is looking for a spin on some classic family recipes. Maneet Chauhan makes Palak Paneer and a halwa-inspired Carrot Cake. Ming Tsai combines a Chinese favorite, pot stickers, with all-American cheesesteak then wows the crowd with his banana leaf-wrapped bass. Jonathan Waxman creates Polish Pierogis inspired by the French countryside, a wood-fired oven Roast Chicken and a Sidecar cocktail that'll drive you wild. Plus, Guy's son Hunter makes his ranch kitchen debut with Fish Tacos inspired by his Grandma Mimi and Tortilla Chips with his own Salsa Roja.

Guy Fieri presents his chef friends with a vegetarian challenge, and Elizabeth Falkner makes Curry Cauliflower and Swiss Fondue Naan Pizza as well as travel-inspired Mapo Tofu. Aarti Sequeira brings the spice with her all-veggie Thai Red Curry and lights up the room with a sweet Carrot Halwa. Michael Voltaggio livens things up with a Green Juice Martini and prepares Mushroom Milanese. Finally, Justin Warner whips up a very Veggie Tamale and delicious Cherry Bomb Clafoutis Bites.

Not a fan of eggs, Guy Fieri is in a great mood because his chef friends are making an almost-eggless brunch! Aarti Sequeira starts off with Halloumi Cheese Bites with Beetroot Chutney and turns brunch on its head with Pineapple Upside-Down Cornbread Muffins. Michael Voltaggio dishes up a spin on a pasta favorite with his "Caci-Oat" Pepe. He also mixes up Grapefruit Daiquiris. Justin Warner bakes Cherry Almond Granola and fuses East and West with Bagels topped with Miso Cream Cheese and Ikura. Jonathan Waxman offers up Skirt Steak Tacos and a uniquely delicious Tarte Tatin.

Guy Fieri's chef friends visit his ranch to cook, and he challenges them to create healthy dishes instead of the epic, decadent meals they usually make. Eric Greenspan keeps the crunch but cuts the oil in a baked Middle Eastern falafel, and he uses the natural sweetness of berries and stone fruit to make a mouthwatering crumble. G. Garvin roasts crunchy cauliflower with Greek spices and harnesses the health benefits of ancient grains in a quinoa shrimp bowl. Aarti Sequeira boosts baked chicken wings with exotic African piri piri spices and cuts carbs with Korean ground beef lettuce wraps. Finally, Richard Blais uses molecular gastronomy to reinvent salmon poke and elevates the simple boiled potato with Greek yogurt and bonito.

Chefs may not love working brunch, but they love eating it, so Guy Fieri asks his chef friends to prepare a Parisian brunch menu they can all enjoy together. Marc Murphy roasts beets with a quintessential French ingredient -- snails -- and prepares Shakshuka, a French-Moroccan favorite. Alex Guarnaschelli brings the bistro to the ranch with a buttery, bacon-filled Quiche Lorraine and an upside-down Apple Tarte Tatin. Jonathan Waxman's beet juice cocktail called a Le Poil du Chien is a surefire hangover cure, and he also prepares a juicy steak with creamy mushroom and spinach eggs. Finally, Michael Voltaggio makes savory mushroom-filled crepes and delivers a stunning beef tartare topped with a buttermilk fried onion.

Guy Fieri's chef friends visit the ranch to prepare a 19th century-style holiday meal inspired by roast goose, figgy pudding and Charles Dickens' A Christmas Carol. Marc Murphy starts it off with a stiff pumpkin eggnog and a delectable roasted squash with sage, ricotta and pomegranate. He also roasts a whole fish in a crusted salt shell. Alex Guarnaschelli makes a cheesy potato-turnip gratin and roasts grapes for succulent black pepper-crusted chicken. Michael Voltaggio's tangy sausage balls are inspired by his mother's recipe, and he elevates simple asparagus with a rich mousseline sauce. Finally, Jonathan Waxman prepares dishes that would make any Scrooge smile: a pastry-encased Salmon Coulibiac and a crepe souffle dessert.

Inspired by the bounty produced in nearby Sonoma and Napa counties, Guy Fieri asks his chef friends to make a meal with local wine as the star. Alex Guarnaschelli uses both red and white in her pecan- and breadcrumb-stuffed mushrooms, and she makes a surprise dessert of lemony cake bursting with juicy grapes. Marc Murphy prepares a cucumber-tomato salad with basil vinaigrette and a delicate stuffed quail with crushed potatoes cooked in flavorful garlic confit. Jonathan Waxman uses his culinary wizardry to turn cheap red wine into a mouthwatering wild boar ragu, and he roasts a succulent whole duck with chanterelles and a Cabernet Sauvignon sauce. Finally, Michael Voltaggio makes the unlikely pairing of wine and cherry cola in a delicious Kalimotxo cocktail, and he serves up perfectly seared bacon-stuffed scallops in a delectable green grape and yeast sauce over cauliflower.

Guy Fieri invites some of his favorite chefs to the ranch to share some Turkey Day dishes that speak to their personal heritage. G. Garvin brings Georgia flavor north of the Mason-Dixon Line with a tender braised short rib and an ooey-gooey stove-top mac and cheese. Eric Greenspan makes his bubbie's challah for a spicy turkey pastilla and updates a traditional Jewish tzimmes with sweet potato. Richard Blais reaches deep into his family's English history for smoky bourbon cider and a mouthwatering roast pork cooked in milk and mustard. Finally, famed San Francisco chef Traci Des Jardins brings the taste of the Bay to the ranch with cracked Dungeness crab and a made-from-scratch caramelized apple and cheddar streusel.

Instead of a killer dinner, Guy Fieri invites his chef friends to make finger foods, hors d'oeuvres and appetizers for cocktail hour at the ranch. Antonia Lofaso prepares cones of tender skirt steak with a chimichurri sauce and potato frites, and for dessert, she fries up crispy, sugar-coated mini churros. Carl Ruiz makes crunchy crab croquettes and mushrooms stuffed with sweet and spicy plantains and chorizo. Aaron May serves up a decadent mix of caviar and creme fraiche on a South American arepa, a simple but delicious combination of corn and shrimp and his own version of a mule with lemon-ginger kombucha and vodka. Finally, Justin Warner makes cheesy, chewy Brazilian Pao de Queijo, roasts crispy duck breast for crostini and mixes up an extra-strong Rye Manhattan.

Guy Fieri's talented chef friends improvise some beautiful dishes that can only be described as sophisticated funk. Marc Murphy grills oranges for a Boulevardier cocktail and serves fire-roasted figs over vanilla bean ice cream. Alex Guarnaschelli smothers apple and fennel on toast with gooey flamed cheese and slow-cooks a savory, melt-in-your-mouth beef stew. Michael Voltaggio's Cioppino is jam-packed with the flavors of pepperoni and seafood, and he serves avocado confit on toast with tart, fermented blackberry dressing. Finally, Jonathan Waxman effortlessly whips up a fall-off-the-bone grilled lamb and a mouthwatering warm saffron seafood salad.

Guy Fieri doesn't love candy, so when his chef friends visit the ranch for Halloween, they know to mix heat with the sweet. Amanda Freitag starts off the meal with a Red Hot-blood orange margarita made with spicy cinnamon syrup, and she smokes deep-fried chicken wings coated in hot sauce and pomegranate molasses. Marc Murphy embraces the colors of the holiday with orange and black caviar-covered deviled eggs as well as cheesy risotto served in an acorn squash. Christian Petroni shows his pizza-making expertise with a Tenderoni Pizza dripping with hot honey, and he serves up fire-roasted broccolini sprinkled with sweet and tart preserved lemon.

Reminiscing over smoky steakhouses and hearty red sauce joints, Guy Fieri invites his chef friends to prepare an old-school Las Vegas meal fit for the Rat Pack. Marc Murphy updates the classic Lobster Thermador and elevates creamed spinach with rich truffles and fried oysters. Christian Petroni stretches mozzarella curd to make creamy straciatella cheese from scratch, and for dessert, he serves up a velvety tiramisu. Amanda Freitag pounds veal for a fork-tender Milanese and mixes up a bourbon and champagne cocktail called a Classic Seelbach. Finally, Aaron May turns paper-thin slices of potato into crisp Mini Pommes Anna and brings Vegas to the ranch with buttery, bacon-filled Clams Casino.

Guy Fieri challenges his talented chef friends to take a burger beyond the basic patty and bun. Antonia Lofaso combines sirloin and brisket with braised oxtail for an intensely meaty burger and whips orange juice for a crisp Garibaldi cocktail. Carl Ruiz brings a taste of Caribbean to the ranch with a Frita Cubano, a chorizo and beef burger topped with crispy mini fries. Inspired by the burgers of Santa Fe, N.M., Aaron May makes a crunchy but juicy tortilla-wrapped green chile burger. To wash it down, he mixes up a peppermint ice cream apple pie shake. Finally, Justin Warner pushes burger boundaries with a feta cheese sauce-covered kofta burger and a unique but delicious cheeseburger egg roll.

Guy Fieri challenges his ultra-talented chef buddies to come up with a menu that's inspired by both tacos and global cuisine. Aarti Sequeira makes sweet and crunchy apple pie taquitos and merges the fresh flavors of Southeast Asia and Mexico with Vietnamese spring roll tacos. G. Garvin mixes up a fruity gin cocktail with agave and elevates a nacho dish with Southern style and grass-fed rib-eye steak. Richard Blais makes Greek-inspired lamb tacos with saffron plus a sweet, crunchy dessert of churro tacos. Finally, Eric Greenspan showcases Far East flavors in his signature orange chicken burrito and Korean-style bulgogi paired with gooey American cheese in a quesadilla.

When Guy Fieri can't make it to the stadium for a good tailgate party, he does the next best thing and invites his all-star chef buddies to cook and eat outside at his ranch. The chefs put a Cal-Mex spin on tailgate food, starting with Eric Greenspan's breakfast burritos with made-from-scratch spicy chorizo. Eric also infuses the sweet and tangy flavor of tamarind and chipotle into the pork in his carnitas torta. Richard Blais pairs the rich and complicated flavors of black mole with the charred sweetness of roasted carrot and then puts a Latin spin on cheesy poutine. Carl Ruiz roasts papaya for a sweet and tangy escabeche and serves up beefy picadillo-stuffed plantains. Finally, Antonia Lofaso makes a spicy seafood tostada, and her decadent dessert combines all the best parts of a sundae with rice pudding.

The people of the Mediterranean live long and happy lives thanks to their healthy diet and sharing meals with people they love, so Guy Fieri has invited some of his favorite chef friends to the ranch for their take on Mediterranean cooking. Alex Guarnaschelli merges the flavors of the Far East and the Middle East with Braised Lamb Shanks with Carrot, Black Pepper and Miso alongside a Roasted Eggplant Salad with Soy, Sesame and Charred Peppers. Michael Mina makes a classic Brick-Pressed Chicken with Chickpea Conserva and Lemon Gremolata, and he spices things up with 'nduja, a spreadable pork salumi from Italy, in his 'Nduja-Stuffed Squid with Oranges and Toasted Hazelnuts. Michael Voltaggio prepares a light Summer Squash Caponata with Fried Pine Nuts, Black Olive Tapenade and Basil, and he wraps up the meal with a Watermelon Rebujito cocktail and a moist and delicious Olive Oil Strawberry Shortcake.

Guy Fieri invites some of his favorite chefs to the ranch to celebrate the exotic flavors and spices of the Middle East with small plates called mezes. Alex Guarnaschelli makes a delicious mix of savory and sweet with her Spicy Pork Burger with Black Beans and Chutney, a 15-Minute White Sangria and Green Grape Gazpacho. Michael Voltaggio serves up a simple but tasty Cucumber Salad with Sheep Milk Feta and Lemon Oil, and he uses versatile cauliflower three ways for Cauliflower Hummus, Flatbread and Pickles. Then, international restaurateur Michael Mina makes Moroccan-style Roasted Salmon with Cucumbers, Labneh and Chermoula, and he caps off the meal with a mouthwatering panna cotta dessert, Marinated Melons with Rosewater Cream and Pistachio Streusel.

Guy Fieri knows diners, so when his chef friends come to the ranch with their version of diner classics, they bring their A-game! Rocco DiSpirito makes a quick Turkey Dinner with All the Trimmings and a healthy version of the classic 10-Layer Chocolate Cake. Antonia Lofaso starts with homemade Fresh Ricotta Cream on Charred Ciabatta with Chili Parsley and then serves her main dish of cheesy Rice Balls Stuffed with Bolognese Sauce, Peas and Mozzarella. Finally, Carl Ruiz whips up a boozy Honey Bourbon Vanilla Caramel Milkshake and stick-to-your-bones Matzoh Ball Soup and Disco Fries.

To show that chocolate can be more than just candy bars and desserts, Guy Fieri invites some of his favorite chefs to reveal how versatile cocoa can be. Aarti Sequeira makes Whipped Goat Cheese with Cacao Nibs, Thyme, Black Pepper and Honey on Crostini with Fresh Figs along with a street food favorite, Cauliflower Chaat Salad with a chocolate chutney. Aaron May fuses chocolate with the flavors of the Far East and Mexico in an Asian Duck Confit with Hoisin Mole and Spiced Guacamole, and then he mixes up White Chocolate Whipped Potatoes. Rocco DiSpirito works choco-makeover magic with his Spicy Chocolate Pork and Beans and his Chocolate Monkey Bread. Finally, Duff Goldman fires up the milkshake machine for some decadent Chocolate Malteds and combines a cookie and a brownie to make Brown Butter White Chocolate Blondies.

Guy Fieri has an all-star lineup of chefs cooking game day grub in his ranch kitchen. Alex Guarnaschelli serves finger foods like the classic Pigs in a Blanket and her take on New England's favorite chocolate sandwich treat, Dark Chocolate Almond Whoopie Pies. Justin Warner makes savory Smoked Cauliflower Bites with Caesar Salad Spread and breaks out the chemistry set to create Spherefied Pickle Back whiskey shots. Marc Murphy takes advantage of the wood-fired oven for a Grilled Flatbread with Wild Mushrooms and an authentic Big Paella with Chicken and Shrimp. And Eric Greenspan makes Spicy Garlic Chicken Wings with Carrot Celery Chow Chow and Blue Cheese and then slathers his melted homemade American cheese all over Chorizo Chili Potato Chip Nachos.

Guy Fieri believes you don't need to break the bank to make delicious food, so he's invited his chef friends to the ranch to cook a frugal meal that's full of flavor. Aarti Sequeira makes a budget-friendly rice and lentil dish called Kichidi and some Sichuan-Style Broccoli with Sizzling Ginger Garlic Oil. The star of Aaron May's Chicken Thigh Fricassee is the flavorful and affordable cut of meat, and he keeps costs down and bellies full with crispy Hasselback Potatoes with Cheese. Rocco DiSpirito stirs up Homegrown Country Whiskey Sours to sip alongside Mushroom Dumplings and a succulent Pork Tenderloin with Pomegranate Glaze. Plus, Duff Goldman makes Hot Dog Bun Bruschetta with salami and melted cheese and performs magic with leftover Office Doughnut Bread Pudding.

After indulging in rich food on the road, Guy Fieri invites his chef friends to the ranch to balance things out with healthy dishes that don't sacrifice flavor. Rocco DiSpirito makes an incredibly juicy but lean Straight Up Cheeseburger with low carb Better Than Mashed Potatoes and a Shrimp Gazpacho. Antonia Lofaso serves a Roasted Whole Branzino with Salsa Verde and Whipped Sweet Potatoes, and she flips some Paleo Pancakes with bananas and berries. Finally, Aaron May mixes up a skinny Paloma Flaca cocktail and serves lightened-up Seared Scallops with Vanilla Citrus Confit and a Roasted Tomato and Eggplant Gratin.

Guy Fieri is having his chef friends over to the ranch for a 5-star weekend brunch. Alex Guarnaschelli prepares sinful Deviled Eggs with Bacon and Hot Sauce and bakes flaky Biscuits with Apple Crisp Jam, plus she makes a pitcher of Greyhound cocktails. Justin Warner puts a breakfast twist on a Korean rice dish with Brunch Bi Bim Bap and makes a booze-filled Pancake Napoleon with Berries and Tarragon Whip. Marc Murphy uses seared sweet potato slices to take the bread out of Avocado Toast, and he makes an authentically delicious French Toast filled with sweet custard. Finally, Eric Greenspan serves up both savory Smoked Salmon Rillettes with Rye Toasts, Scallion Whipped Cream Cheese and Marinated Veggies, and a creamy Greek Yogurt Parfait with Ginger Candied Pumpkin, Berries and Pumpkin Seed Pecan Granola.

Guy Fieri invites his chef friends to bring the heartwarming hospitality of the South to the ranch. Marc Murphy puts his delicious spin on two Southern classics, Shrimp and Grits and Charred Corn Salad with Andouille Sausage and Red Onion. Carl Ruiz mixes up a pitcher of strong Gary's Pop Cocktails, and he slathers Redneck Fries with chili and pulled pork. Jonathan Waxman puts a healthy spin on Southern cuisine with Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes, served alongside a Whole Snapper with Pearl Onion and Chilies. Finally, Kentucky's own Damaris Phillips bakes Pimento Cheese-Stuffed Biscuits and Salted Peanut Butter Pie.

When Guy Fieri's chef friends visit the ranch, it's an occasion worth celebrating -- especially when they're cooking. Alex Guarnaschelli puts a twist on Caesar Salad with Spicy Pancetta and Cornbread Croutons, and she gives a kick to Pineapple Upside-Down Cake with Pink Peppercorn Caramel. Jonathan Waxman's cheesy Lobster Fonduta on Sauteed Baguette is only the warm-up to his Rack of Lamb with Herb Crust and Lamb Jus, and he also whips up a Frozen Rum Cordial. Finally, Marc Murphy elevates the meal with a black truffle-covered Filet of Beef with Sauce Perigourdine and simple but elegant Oven Roasted Beets with Fresh Horseradish and Herbs.

Guy Fieri has invited some of his best chef friends to the ranch to share their favorite homestyle recipes for an old-fashioned Sunday supper. Alex Guarnaschelli starts the meal off right with a pitcher of Lemony Negronis, and she cooks up a crowd-pleasing Black Pepper-Crusted Roast Beef and Gravy served alongside Sauteed Spinach with Pancetta and Crispy Garlic. Michael Voltaggio makes Smoked Trout Deviled Eggs and surprises his fellow chefs by preparing Swordfish Milanese with Dill Pickle Tartar Sauce. Marc Murphy makes a savory Pork Sausage-Stuffed Zucchini and taps into his French roots with delicate Frisee aux Lardons. Finally, Eric Greenspan braises a succulent Beef Short Rib Stroganoff with Buttered Noodles and Lemon Creme Fraiche and wows the other chefs with his Apple Pie with Cheddar Cheese and Maple Whipped Cream.

Guy Fieri invites his chef friends to bring some yuletide joy to the ranch. Marc Murphy makes a rich Braised Endive with Chestnuts in Brown Butter and cooks Lobster Americaine with the Christmas spirits of brandy and vermouth. Carl Ruiz makes it a Feliz Navidad with Arena Rue Sandwiches and Fufu, a Cuban delicacy of pork, bacon and plantains. Jonathan Waxman keeps tradition alive with Roasted Root Vegetables and a Steam- and Fire-Roasted Goose with Blood Orange Sauce. Then, he keeps it classy with Red Pepper Pancakes with Smoked Salmon, Caviar and Chive Cream Sauce. Finally, Damaris Phillips takes a traditional dish to the next level with Roasted Sweet Potato Coins with Port Salute cheese, Marcona Almonds and Bourbon-Spiced Cranberries, before finishing off the meal with a Hot Buttered Rum Cake.

Restaurant fads come and go, but authentic and time-honored steakhouse classics are never out of style. Guy Fieri invites his chef friends to the ranch for an evening of entertaining and steakhouse favorites. Meat master Marc Murphy elevates a Grilled Skirt Steak with a Charred Pepper Salsa and reinvents a classic with his Grilled Escarole Caesar Salad. Michael Voltaggio updates beef with broccoli with his Dry-Aged Rib-Eye with Broccoli Chimichurri and Soy Mustard, served alongside Hibiscus Whiskey Sours. Eric Greenspan makes a Not-Classic Wedge Salad with Pickled Peppers, Olive Relish and Blue Cheese, paired with a succulent Butter-Basted Rib-Eye with Crispy Smashed Potatoes and Horseradish. And finally, Alex Guarnaschelli bucks convention with delectable Charred Double Cut Pork Chops with Brown Sugar BBQ Sauce and a decadent No-Bake Cheesecake for dessert.

Guy Fieri is expecting more than 100 guests for a multi-course Thanksgiving feast at the ranch, so he invites some of his best chef friends over to do a warm-up. Alex Guarnaschelli's Family Lasagna is just the appetizer for her Roast Turkey with Mozzarella and Pepperoni Stuffing and her Cranberry Aperol Spritzers. Jonathan Waxman puts his own spin on the turducken with a Capoducken with Chorizo and Oyster-Chestnut Stuffing, and he lightens things up with Gratin of Celery Root and Potato. Marc Murphy plans ahead, preparing a whole meal just so he has leftovers to create his Turkey Shepherd's Pie and Brussels Sprouts and Bacon, and then he celebrates the flavors of fall in Red Wine Cooked Apples with Pecan Crumble.

Guy Fieri invites his chef pals to cook at the ranch with just one request: Make it with cheese, please. Aaron May takes up the challenge with a surprisingly tasty combination in Banana and Blue Cheese Crostadas, and his Haloumi "French Fries" with Harissa Ketchup are crispy on the outside and melty on the inside. Aarti Sequeira's Egyptian Spinach Pie with Dukka is filled with mozzarella and cheddar and gets a terrific crunch from a crushed nut and spice topping. Carl Ruiz makes Smoked Cheese Soup and a unique French Onion Brandy Shot that must be seen to be believed, while grilled cheese master Eric Greenspan reinvents theTuna Melt with fresh ahi and throws in a Cheese Burger with a Crispy Cheese Skirt for good measure.

Guy Fieri gets cozy with a low-cal twist when he's joined by some of his favorite chefs at the ranch to cook healthy comfort food. Justin Warner makes his Kale and Bean Soup, as well as his Fish Taquitos that feature the freshness of fish ceviche and thinly sliced mango. Scott Conant's Baked Eggplant Parmigiana offers crispy, cheesy goodness without the grease, and his Mixed Fruit in Coconut Cream with Basil Granita is a guilt-free treat. Jonathan Waxman makes Braised Char with Chanterelles that's low in fat but full of flavor, and his Vodka, Poire William and Green Chartreuse cocktail is light and refreshing. Marc Murphy goes simple and wholesome with a Roast Chicken and Roasted Potatoes with Rosemary, and Rocco DiSpirito draws on his healthy cooking expertise to create easy-on-the-waistline Cauliflower Risotto Cacio e Pepe and "Dirt" Donuts for dessert.

Guy Fieri is at the ranch with his chef friends celebrating the bounty of the Golden State with a Cali-style brunch spread. Eric Greenspan makes delicate and delicious Lemon Ricotta Pancakes with Stone Fruit Compote, and Aaron May prepares a West Coast Dungeness Crab Benedict with Avocado Salad. Carl Ruiz piles up some Tallegio and Asparagus Paninis, while Aarti Sequeira's bright and spicy Israeli Shakshouka bursts with the flavor of just-harvested local tomatoes.

Guy Fieri invites some of his chef buddies to the ranch to prepare an Asian fusion meal that bridges the cultural divide. Justin Warner makes a sweet and tangy Korean Barbecue Meatloaf, while Aaron May takes a Chino-Latino approach to his Pork "Al Pastor" Fried Rice with Pineapple and Onions. Aarti Sequeira makes savory Indonesian Pork Larb Burgers with Sticky Rice Buns. Carl Ruiz gives his Five Spice Lamb Salad the flavor of the Far East, and Alex Guarnaschelli reinvents the Italian cannoli for her Sesame Cannoli with Ginger.

Guy Fieri hosts some of his best chef friends at the ranch to cook up yuletide cheer with their favorite holiday dishes. Scott Conant combines creamy Burrata, Peas, Radish, Sea Asparagus and Salsa Verde and also prepares up his own "Scotty-Style" Polenta and a San Remo Cocktail. Justin Warner recreates his favorite aunt's buttery Oyster Stuffing and mixes up a Mulled Sangria, while Rocco DiSpirito's Bouillabaisse celebrates the Feast of the Seven Fishes in a single soup. Marc Murphy serves Roasted Oysters with Garlic Butter alongside a perfect Salt Crusted Leg of Lamb, and for dessert, Jonathan Waxman makes a simple but delicious Apple Crumb with Caramel Ice Cream.

Guy Fieri invites an all-star lineup of chef friends to the ranch to do what he loves best on a Sunday -- share stories and cook up some grub before settling in to watch the big game. Alex Guarnaschelli grills up juicy Sliders with Cheese Fondue Sauce, and Justin Warner puts a Japanese-style twist on his Miso Grilled Corn. Aarti Sequeira adds spice to a classic in her Cornbread Chili Casserole, while Aaron May makes an impossible-sounding 30-Layer Green Chili Mac and Cheese. Carl Ruiz brings the tart and the sweet with his Southern-Style Fried Cherry Pies and turns everyone's tongues green with neon Trailer Park Margaritas.

Guy Fieri brings some of his most creative chef friends to the ranch to revamp dishes that are best described as moldy oldies. For this retro reboot, Aarti Sequeira uses cardamom, the queen of spices, to give Chicken a la King an Indian-inspired makeover. Justin Warner draws on his mastery of the culinary sciences to deconstruct and reinvent Crab Louie, while Italian meatball maestro Rocco DiSpirito takes on a cocktail party staple, Swedish Meatballs. Marc Murphy elevates the ordinary with his Lobster Truffle Pot Pie, and Jonathan Waxman updates the classic Chateaubriand au Marchand du Vin and puts his own spin on the Manhattan cocktail.

Guy hosts a delicious Friendsgiving to celebrate Thanksgiving. For this festive feast each guest is in charge of preparing a delicious dish. Alex Guarnaschelli makes cheese the star with a mouthwatering, melty-hot brie sandwich with a tangy cranberry vinaigrette and Eric Greenspan reinvents a traditional holiday dish with his crispy sweet potato latkes and marshmallow crème fraiche. Aarti Sequeiraprepares samosas, an Indian food favorite, stuffed with the flavors of Thanksgiving, while Carl Ruiz takes a Latin approach to his dish filling empanada pastries with cranberry and turkey. It's not a celebration without libations and dessert, so Aaron May pours a Portuguese-style sangria with cranberry and cinnamon to go with delicious handheld pumpkin and pecan pies. Whether it is a retro recipe reboot, or healthy comfort food, or meals for a family-style gameday.