Chef Bobby Flay surprises an FDNY station with an Italian feast. With the help of the fire fighters, he cooks a pizza with hot sausage, grilled peppers and onions, and oregano ricotta. He then prepares an antipasto with mozzarella, grilled tomatoes and peppers, and finishes the menu with 18 Porterhouse steaks.

Chef Bobby Flay introduces us to his favorite meal, brunch. He makes an easy but plentiful brunch for a large crowd. The brunch consists of corn muffins with a blueberry butter, grilled pineapple with marscapone cheese, ham steaks and a tasty coconut cake. He shows that brunch doesn't have to be hard to be delicious.

Chef Bobby Flay, along with his friend, and fellow Chef Patricia Yeo, create a scrumptious Chinese meal. This incredible mail includes skewered shrimp, a fresh noodle salad, moo shu pancake rolls with rotisserie duck and fresh scallions. Bobby introduces his viewers to the simplicity and deliciousness of Chinese cuisine.

Chef Bobby Flay shows off the San Diego tcaco cuisine by perfecting the well known fish taco, with orata, which is a flaky white fish. The orata is grilled, a tomato salsa is made, and to top it off a blissful tequila cocktail made from fresh pineapples, ice and a hint of mint. This meal is a fresh reminder of San Diego.

Chef Bobby Flay creates a Mediterranean feel with this episode. Boffy creates a saffron flavored rice with steamed vegetables, tasty grilled clams, a Mediterranean Sea Bass, and bronzini. Last but not least, Bobby makes a white peach sangria, made from pureed peaches, and white wine. This meal takes the viewers right into the Mediterranean.

Chef Bobby Flay, along with his friend, Eddie Rodriguez create a fun Cuban flavor this episode. The Cuban menu includes a guava glazed pork tenderloin, a avocado and tomato salad, and grillex corn with crumbled cotija cheese. The finishing touch, minty mojitos! This menu definitely provides the Cuban touch!

Chef Bobby Flay creates an Argentinean feast beyond anyone's expectations! This remarkable feast includes, Chimichurri, quail with black and white pepper, a grilled potato salad with juicy watercress, green onions and blue cheese, sliced watermelon with honey and lime, and tops it off with a rose sangria. This feast really takes the books!

Chef Bobby Flay shows off his expertise! Southwestern food, cooked with much knowledge and passion. The menu includes chipotle basted rotisserie lamb tacos, a salsa cruda with tomatoes, a charred corn guacamole, and delicous white peach margaritas. Bobby definitely shows his audience why Southwestern is his expertise.

Chef Bobby Flay introduces America to the wonderful art of tandoori cooking, which is traditional Indian cooking over an open grill. Bobby's way includes the grill, a few bicks, and a rotisserie. His menu features squid with tamarind and a mint vinaigrette, tandoori-style Cornish hens, and basmati rice. To go with this meal? A mango and mint iced tea.

Chef Bobby Flay, along with Stephanie March from Texas, try out a Texas BBQ Challenge. They first visit a BBQ restaurant in Queens to taste what's out there. Bobby then tries to impress his lady friend, and makes a barbecued brisket sandwich on Texas toast, a green onion and potato salad, spicy pickles and grilled peaches with crème fraiche and molasses. Everything in Texas is bigger, and more barbecued.

Chef Bobby Flay visits his favorite Cuban restaurant in Chelsea, New York, and decides to try his own Cuban-style burger. Not only does he create some flavorful burgers, the menu also includes grilled tuna burgers with a pineapple glaze, a grilled chile relish, and what else, a side of seasoned grilled fries with fresh fruit.

Chef Bobby Flay pays a visit to Spaghetti Park in Corona, Queens, New York. There he cooks up a delectable Tuscan feast for the Italian-American community of Queens. The menu includes a rosemary-bricked grilled chicken, grilled tuna and white bean salad, and a grilled antipasto with a gorgonzola crostini.

Chef Bobby Flay takes it German-style with a traditional meal of beer and bratwurst. The recipes include beer-simmered bratwurst with onions and red cabbage sauerkraut, German potato salad, and all kinds of pickles.

Chef Flay visits a Korean grocery called the Han Ah Reum Market in Flushing, New York. Here collects the right ingredients to make the perfect Korean meal. The menu features Korean BBQ short ribs, a sesame garlic marinade, kimchee salad, and grilled shrimp in lettuce leaves with serrano-mint sauce.

Bobby visits the Chelsea Markets in NYC for his surf and turf recipes of Grilled Lobster Tails with Green Curry-Mango Dipping Sauce Saffron Lobster Salad on Grilled Fingerlings with American Caviar & Grilled Steak & Papaya Salad.

Chef Bobby Flay prepares a Thanksgiving feast for the his staff members who live too far away to go home for the holidays. The menu features apple-sage glazed grilled whole turkey with grilled apples, orange-glazed grilled acorn squash, grilled polenta with morel vinaigrette, and mulled cider. Pastry chef Vicky Wells provides pumpkin bread pudding and Bobby buys a pumpkin pie from Whole Foods Market for dessert.

Everybody loves a good sandwich. Chef Bobby Flay is making a Philly cheese steak sandwich with his own taste. With provolone and his own kind of a "cheese wiz" that includes mustard powder, he also creates a BLT with green tomatoes and a goat cheese-sage mayo, and lastly a fresh and delightful tuna salad sandwich.

Chef Bobby Flay decides to create some delicious snacks, great for a ball game. He starts with juicy chicken wings with a chipotle and blue cheese-yogurt sauce, grilled link hot dogs, nachos with a tomatillo and poblano salsa and a smoked tomato relish. Forget that ball park food, when Bobby is cooking up something great!

Chef Bobby Flay takes the park picnic and adds an urban twist! This feast includes an orzo and grilled shrimp salad, grilled tuna sandwiches, and mouth-watering bittersweet double chocolate coconut s'mores. Add a ice cold glass of iced tea and lemonade, and this picnic is complete!

Bobby Flay grills lobster quesadillas and prepares a yellow tomato-tarragon relish, a roasted red pepper & ancho salsa, and grilled serrano and avocado relish to accompany the meal. He also serves ice-cold Mesa Frescas as the beverage.

Chef Flay grills up a massive grilled shrimp feast that includes large prawns, an Asian inspired shrimp dish, shrimp cocktail, and red curry grilled shrimp dish.

Bobby cooks grilled teriyaki chicken, pickled cucumbers, a light Japanese-style salad, and grilled shitake mushrooms. He then prepares a grilled salmon fillet.

Chef Bobby Flay prepares grilled southwestern-style sausage, scrambled eggs, and Monterey Jack cheese on a bagel. He adds grilled home fries on the side and grilled plums with spiced-walnut yogurt sauce for dessert.

Chef Bobby Flay grills up a green chile burger, a turkey patty melt with grilled onion relish, and a jicama slaw. To top off the meal he prepares malted black-and-white milkshakes made with vanilla ice cream, malt powder, chocolate sauce, and whipped cream.

Chef Bobby Flay puts a new American twist on middle-eastern flatbread.

Chef Flay shares his recipes for black pepper-basil farmer's cheese bruschetta, grilled spicy filet mignon salad, grilled lobster and avocado cocktail, and frozen yogurt affogato made with one pint of vanilla frozen yogurt and two cups of hot espresso.

Chef Bobby Flay adds the spice, style and flair of cooking from the Middle East to summertime grilling. He shares his recipes for pomegranate-cinnamon grilled quail, bulgur salad with green onion vinaigrette, and grilled roasted honey-orange figs with mascarpone and pistachios. He tops off the meal with martinis made with mandarin-orange flavored vodka, apricot nectar and simple syrup.

Chef Bobby Flay defines "New American" on the grill. The menu takes mom's home-made cooking and makes it better. Bobby grills up country ham & mango salad, honey-glazed chicken with green pea & mint sauce, and finishes it all up with sautéed bananas in praline sauce with vanilla ice cream for dessert and a Hemingway daiquiri.

Chef Bobby Flay uses the grill to bring fun and flare to classic French cooking. his recipes include grilled ratatouille, grilled lamb chops with tapenade butter, and skewered sea scallops with lemon-fennel dressing. Cocktails are served with Lillet Blanc, freshly squeezed orange juice, orange-flavored soda water, and orange slices for garnish.

Chef Flay grills up a food meal for entertaining, including grilled shrimp escabeche, garlic-mustard grilled beef skewers, and twice-grilled peppers with buffalo mozzarella. The meal is accompanied by a refreshing mojito limeade cocktail made with fresh mint leaves, limes, lime-mint syrup, white rum, fresh lime juice, and club soda.

Chef Flay makes grilled butterflied trout with lemon-parsley butter, grilled clams on the half shell with bacon, garlic and hot pepper, and finishing the meal with a squid bread salad with smoked chile vinaigrette.

Chef Flay serves some healthy yet hearty vegetarian grilled recipes that include grilled white pizza, grilled portobello mushroom stacks, farro salad with grilled eggplant, tomatoes, and grilled apricots with bittersweet chocolate and almonds.

Bobby Flay prepares a Spanish-inspired grilled vegetable sandwich on ciabatta, a black pepper-crusted steak sandwich, and a Tandoori-spiced chicken breast sandwich.

Chef Bobby Flay presents food from Carnivale as he prepares Brazilian classics using recipes for salpacio salad, grilled hearts of palm and crab salad with mango, grilled shell steaks with garlic and parsley oil. Cocktails include caipirissima (lime, gin and superfine sugar), a caipiroska (lime, vodka and superfine sugar), and a caipirinha (lime, cachaça, and superfine sugar).

Chef Flay shows how easy it is to make great Thai food on the grill. He presents recipes for Thai red curry mussels, grilled pork skewers with chile sauce, grilled tofu and chicken pad Thai, and Thai white iced tea.

Chef Flay presents a classic French brasserie-style meal with plateau fruits de mer, a warm lentil salad with roasted beets and goat cheese, and prepares crepes suzette for dessert.

Chef Flay prepares breakfast sandwiches that include a fried egg and proscuitto sandwich with frisee and bleu cheese, nutella and banana sandwiches, scrambled egg and sausage gravy melt, and a café con leche shake made with strongly brewed espresso, sweetened condensed milk, whole milk, liqueur, coffee ice cream and whipped cream.

Chef Bobby Flay is cooking up a classic menu for the family this holiday season. With recipes for Shrimp Cocktail with Tomatillo Horseradish Sauce, Roast Prime Rib w/Thyme Au Jus, Cauliflower Goat Cheese Gratin, and Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Bobby Flay and his wife, Stephanie March, prepare a southern-style meal of double-fried chicken with buttermilk biscuits and honey-rum black beans. He then concocts a whiskey-spiked peach iced tea.

With the help of two young assistants, Ruby and Renny, Chef Flay prepares lemon ricotta pancakes with lemon curd and fresh raspberries and blue corn pancakes with orange honey butter and cinnamon maple syrup. He finishes the meal with sage-mustard breakfast sausage.

Chef Flay prepares some of his favorite Mexican fiesta dishes, including goat cheese enchiladas, green rice, guacamole with cumin-dusted tortillas, and tangerine and pomegranate margaritas.

Chef Bobby Flay pays respect to the "Old Country" with his classic Southern Italian menu including Spaghetti & Meatballs w/ Tomato Sauce, Chicken Parmigiana, Tricolor Salad w/endive, arugula and radicchio, and of course, Garlic Bread.

Chef Flay prepares a steakhouse dinner that includes a coffee-rubbed ribeye steak, oven-roasted wild mushrooms with garlic and thyme, creamed kale with caramelized baby onions, and twice-baked sweet potatoes.

Famed New York chef Tom Valenti, who is known for his outstanding braising skills, teaches Chef Flay how to make succulent lamb shanks with roasted tomatoes and toasted orzo, smoky roasted garlic bulbs, and a Bolo salad with chorizo and Cabrales bleu cheese.

Chef Flay makes the ultimate American comfort food, but puts his own spin on the recipes. He prepares roasted vegetable meatloaf with balsamic glaze, smoked chile scalloped sweet potatoes, and roasted green beans with shallots and hazelnuts.

Chef Flay invites his friends over to watch the big horse race and enjoy some southern food: Kentucky Hot Browns with ham, turkey and bacon smothered in a cheddar bechamel, a country ham salad with a fresh mozzarella and balsamic molasses dressing. He tops off the meal with frosty mint juleps.

Chef Flay takes a culinary journey through India, and shows some of the best the country's cuisine has to offer. He prepares lentil and split-pea dip with roasted garlic naan, oven-roasted cauliflower with turmeric and ginger, garam masala-rubbed Cornish hen with maple-tamarind glaze, and mango with ginger-mint syrup.

Chef Flay makes a tasty chicken tagine stew with saffron, cumin, apricots and a spicy-cool harissa sauce on the side. He then prepares couscous with currants and almonds, and a side dish of carrots in a lemon vinaigrette.

Chef Flay prepares his favorite soups. He begins with a rich chicken stock, then turns the stock into two soups: wild mushroom soup with arugula and crispy serrano ham and chicken-postole soup.

Chef Flay samples cocktails and refined bar food, then returns to his kitchen to prepare some of his own: crispy squash blossoms with pulled pork & black pepper vinegar, potato chips with bleu cheese sauce, oven-baked buckwheat flatbread with white beans hummus, caramelized onions, black olives and Spanish white anchovies. To drink are champagne cocktails and Hemingway daiquiris made with agricole rum, maraschino liqueur, fresh lime juice and grapefruit juice.

Chef Flay uses his grill to prepare a few Asian-influenced dishes with recipes for swordfish skewers with coconut, key lime and green chile sauce, Asian-spiced duck breasts with ginger-chile glaze, brown rice salad with citrus-Thai basil vinaigrette, grilled eggplant with garlic sauce and mint. He tops off the menu with a tamarind cooler.

Chef Flay puts a new spin on the classic Thanksgiving holiday meal with recipes for brined turkey breast with Spanish spice rub and sour orange sauce, sherry vinegar-brown sugar-glazed turkey drumsticks, grilled portobello mushrooms filled with wild rice, and a mulled red wine sangria. Pastry chef Vicki Wells provides cheesecake for dessert.

Chef Flay visits one of his favorite wine stores, Appellation Wines and Spirits, and selects a few vintage bottles and some key tips on cooking with wine. When he returns to his kitchen, he prepares grilled fig and stilton salad with port-wine vinaigrette, spicy mussels with white wine, and a red-wine marinated stuffed flank steak served with champagne granita.

Bobby Flay selects a few succulent heirloom tomatoes at Upper East Side's Eli's, then returns to his kitchen to grill a mint-marinated grilled shrimp tabbouleh and a fresh mozzarella and stacked heirloom tomato salad. A grilled red snapper is topped with a grapefruit-thyme mojo, and strawberries with ricotta cream and pistachios complete this healthy meal.

Chef Flay invites a few close friends to his patio for an intimate holiday meal of smoked trout salad with Meyer-lemon dressing, grilled lamb porterhouse with fig-cascabel Sauce, and a side grilled chickpea polenta cakes with chive oil and lemon.

Chef Flay prepares Sunday dinner with grilled chicken that is drizzled with a roasted garlic and oregano vinaigrette, and he shares his favorite way to prepare radicchio. Eggplant receives an Italian touch when grilled and topped with fresh ricotta and tomato-basil relish. Bobby finishes the meal with apple crumble and vanilla ice cream.