Throwdown with Bobby Flay

Bringing all the spirit of Puerto Rico to New York, chef Frank Maldonado has an unparalleled love for food and music and his Beef Empanadas are no exception!

Biagio Settepani, Chef and Owner of Pasticceria Bruno, has Cannoli in his blood. Bringing his family's recipe with him from Italy to New York, he keeps tradition alive and the customers continuously coming in!

Gillian Clark is a woman of many interests, but it's her golden Fried Chicken recipe that she serves out of her Silver Spring, Maryland restaurant that has guests heading in from all over for a taste of this home fried delicacy.

Written up continuously in Seattle's "best of" categories, Chet and Dan are confident in the kitchen, but what will happen when Chef Bobby Flay shows up to Throwdown his own version of Salmon Chowder?

Bobby Flay travels to the heart of this Hellenic recipe and digs deep to find out the ancient mysteries of this mouth watering dish. Will Bobby's Moussaka be a match worthy of a Throwdown?

It's a Tinseltown Throwdown when Bobby heads west to put his mini cupcakes to the test against LA's biggest little bakery in town.

Peter McAndrews puts his famous "Paesano" grinder up against Bobby Flay in a 15 round championship Throwdown. Will Bobby's Italian grinder go the distance?

Sisters Christine and Carla Pallotta brought all the tastes of home to their popular restaurant Nebo. Will Bobby Flay get booted when he comes knocking for his own Vegetable Lasagna Throwdown?

Impressing a Boston crowd with a pie of their own will be one of Bobby Flay's biggest challenges yet. With so many battles fought in Boston, this Throwdown may be one for the record books!

Nick Melvin is an Atlanta based chef who says he "can make anything your mama made, but better" and that sounds like a challenge for sure. Will Bobby Flay's sandwich be built BLT-tough or will it end up a fried green flop?

Key Lime Pie gurus, Jim Brush and Alison Sloat, are a culinary rags to riches tale. Chef Bobby Flay better hope his Key Lime Pie won't be a lemon when he faces off against this dynamic duo.

Didier Pawlicki has used his Parisian culinary pedigree to orchestrate a Fondue revival in America. His smash hit restaurant, Taureau, in New York City has taken the Big Apple by storm.

Self-taught Chef and restaurant owner, Saul Bolton, does not short-change anything. Saul went on his own decade long crusade of perfecting and adapting a Baked Alaska that his clientele will not let him remove from the menu!