Season 24
13 episodes
42 min. per episode
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Five culinary stars clash in the kitchen, igniting fierce rivalries and revealing personal secrets, all while redefining their passion for food.
Trailer
Episodes
The Kitchen hosts are reinventing their favorite childhood comfort dishes and sharing special memories. Geoffrey Zakarian kicks things off with his mother's Shepherd's Pie. Katie Lee and Sunny Anderson give their childhood snacks a grown-up makeover and get Katie's Apple with Almond Butter Yogurt Dip and Sunny's Bugs on a Log. Jeff Mauro makes Italian Unstuffed Shells, a spin on his aunt's signature dish, and Sunny upgrades fish sticks with her Fried Tuna Sticks with Wasabi Mayo Sauce. Then, Katie shares one of the first desserts she ever learned to make, Cherry Pie, and Jeff makes his favorite Peanut Butter and Chocolate Cereal Treat.
Everyone's trying something new in The Kitchen, starting with Jeff Mauro's flavorful Hot Cheese Crunchy Mac and Cheese. The hosts share new tricks, including Katie Lee's easy two-ingredient cupcakes. Then, Geoffrey Zakarian experiments with Wok Egg Foo Young for his family, and Katie shares a saucy new spin on a weeknight classic with her Lentil Sloppy Joes. Sunny Anderson shows the steps to make her Easy Salmon Bowl, and the hosts go head-to-head in a blind tasting of trendy new foods.
The Kitchen unlocks the secrets to remaking favorite restaurant dishes at home. Sunny Anderson starts with her version of America's hottest sandwich trend for her Spicy Chicken Sandwich, and then Jeff Mauro shares the simple secrets to making a takeout favorite with his Crab Rangoon with Sweet and Sour Sauce. Katie Lee's Tempeh Reuben re-creates one of her favorite restaurant sandwiches. Geoffrey Zakarian hosts Iron Chef Academy, sharing his Duck Breast with Caper-Cherry Sauce, and Jeff Mauro reveals the sizzling restaurant secrets behind Skirt Steak Fajitas. The hosts also hear from former restaurant employees who spill delicious secrets they learned while working in the industry.
Inspired by the Food Network show Supermarket Stakeout, The Kitchen hosts are swapping grocery bags and making exciting new dishes. Katie Lee starts the swap by making Spicy Pecan-Crusted Chicken Thighs with Sunny Anderson's groceries. Then Sunny uses Geoffrey Zakarian's groceries to make her sweet and savory Brunchy Bread Pudding. Geoffrey continues the chain by making his BBQ'd Sweet Potato and Parmesan Souffle with Jeff Mauro's grocery bag, and Jeff uses Katie's groceries for Chocolate Coconut Tofu Ice Cream with Mixed Berry Sauce. Katie and Sunny share their go-to recipes for freezer favorites: Katie's Jackfruit Tacos and Sunny's Holiday Vibe Sweet Potato Patties. Jeff and Geoffrey turn their personal supermarket staples, pickle juice and relish, into superstars with Jeff's Pickle-Slaw and Geoffrey's Classic Egg Salad with Aioli Mayo and Sweet Relish.
The Kitchen hosts cook decadent, delicious dishes inspired by Las Vegas. Jeff Mauro and Katie Lee start by making an over-the-top surf 'n' turf with Jeff's Black Powder Cowboy Rib Eyes with Blue Cheese Butter and Rosemary Smoke and Katie's "All In" Crab and Caviar Twice Baked Potatoes. Geoffrey Zakarian shows how to make an impressive Tableside Caesar Salad, and Alex Guarnaschelli makes a fiery dessert, Lemony Baked Alaska with Strawberries. Chef Anne Burrell, host of Vegas Chef Prizefight, stops by to make her Shrimp with Garlic and Olive Oil then play a game of Cocktail Roulette with the hosts. Geoffrey makes a classic Las Vegas cocktail for the winner.
Five Food Network personalities come together in one show. The chefs prepare a variety of cuisines, explore food trends, and revisit familiar dishes while highlighting their individual cooking styles and backgrounds.