Iconic actress and passionate food lover Heather Graham joins Bobby in the co-host chair this week for a conversation that blends Hollywood, travel, and great food. Heather shares her favorite culinary destinations, how food shapes her travel experiences, and some fun behind-the-scenes stories from her latest film, They Will Kill You. She also teases her upcoming adventure filming The White Lotus Season 4 and what she’s most excited to explore along the way.

Plus, Bobby takes us inside his Las Vegas restaurant, Amalfi, as he rolls out fresh, vibrant spring dishes and walks through the inspiration behind the new seasonal menu.

Featured Recipe: Salmon with Arugula Pesto & Roasted Lemon

Brooke Williamson returns for Episode 20, and she and Bobby are fresh off their culinary adventures in Tokyo. They break down their favorite meals, standout bites, and the dishes that left the biggest impression along the way. Inspired by the trip, Bobby also puts his own spin on a Tokyo classic — chicken katsu.

Plus, influencer Emily Fedner of Food Lovers Diary meets Bobby in NYC’s Chinatown to take on the Influencer Test, and America’s Food Critic, Jimmy V, heads out to try the wildly popular stuffed bagels at Moonrise Bagels.

Recipe: Bobby's Chicken Katsu

Radio legend Elvis Duran joins Bobby this week for a candid and wide-ranging conversation. As he celebrates 30 years at the helm of Elvis Duran and the Morning Show, Elvis reflects on his incredible career, what may come next, and how his perspective has evolved along the way. He also opens up about how he spends his downtime, life with his husband, and whether starting a family was ever part of the plan.

Plus, Elvis and Bobby swap notes on their favorite New York City restaurants, and Bobby gives listeners an inside look at one of his favorite places, his pantry, sharing the staples he always keeps on hand.

Featured Recipe: Chicken Parmigiano from Amalfi Las Vegas

This week, Scott Conant joins Bobby in the co-host chair for a candid, wide-ranging conversation. From the mentors who shaped his early career to the evolution of his cooking style and his life. Scott opens up about the pivotal decision to give up alcohol and how it’s transformed both his mindset and his craft. He also dives into his current restaurant ventures and the story behind his sauce line, Martone Street.

Plus, Bobby takes us inside his morning routine, and America’s Food Critic, Jimmy V, heads to NYC to try the viral salt bread at Justin’s Salt Bread.

Featured Recipe: Chicken Thighs with Red Chiles & Citrus, Mole Colorado, and White Corn Tortillas

This week, chef Alex Guarnaschelli joins Bobby in the co-host chair! The two longtime friends reminisce about their early days in the restaurant world, the moment they first crossed paths and Alex’s emotional first-ever moments on camera for Food Network. Bobby also shares some behind-the-scenes antics from his culinary demo at the South Beach Wine & Food Festival, and America’s Food Critic, Jimmy V, heads to a true New York institution, Faicco’s Italian Specialties, to see if the legendary sandwiches live up to the hype.

Featured Recipe: Gato Scrambled Eggs

Mario Carbone joins Bobby in the co-host chair this week! The acclaimed restaurateur behind the global Carbone empire is talking about building one of the most sought-after restaurant brands in the world, launching his wildly popular line of pasta sauces, and how he manages to juggle it all. He and Bobby swap stories from the front lines of the restaurant business and compare notes on what it really takes to succeed at the highest level.

Plus, Bobby brings listeners inside his exclusive “Table of Ten” event at the South Beach Wine & Food Festival, where just ten lucky guests sat down for a luxe taco and tostada tasting menu paired with tequila and mezcal cocktails.

Featured Recipe: Prawn tacos, Aji Amarillo Mayo, Cashew-Scallion Crunch, Fresno Hot Sauce, Blue Corn Tortillas

Antonia Lofaso is in the house this week! She joins Bobby for a candid conversation about her rise from line cook to powerhouse restaurateur and culinary competition champion. Antonia reflects on the profound influence her late partner, legendary rapper Heavy D, had on both her life and career, and she shares why she truly feels like she’s stepping into her best chapter yet.

Plus, “America’s Food Critic” Jimmy V heads to NYC’s buzzy Hamburger America to get the scoop (and a bite) of their viral smash burgers. 

Featured Recipe: Brasserie B Burger

This week, Bobby welcomes Sofía Vergara to the co-host chair… live from the 1 Hotel South Beach during the South Beach Wine & Food Festival.

Bobby and Sofía talk about how she launched her empanada brand, TOMA, and her coffee line, Dios Mío - and yes, she brought samples for Bobby to taste. They dive into her creative journey, including how she developed her hit series Griselda, and why food has always been at the heart of her family life.

Plus, Bobby hits the festival floor to ask one big question: If you were on Beat Bobby Flay, what would your signature dish be? Expect great food, big laughs, and plenty of behind-the-scenes moments from one of the hottest weekends in Miami.

Marcus Samuelsson is in the house this week! He joins Bobby Flay to reflect on his incredible journey—from his early days at Aquavit to building the iconic Red Rooster Harlem empire. Marcus opens up about his mindset, the responsibility he feels as one of the most influential chefs in America, and his deep commitment to giving back to his community. Plus, they dive into the world of culinary competition and his experience on Bobby’s Triple Threat. It’s an inspiring, honest, and wide-ranging conversation you won’t want to miss.

Featured Recipe: Korean-Style Pork Lettuce Wraps

Katie Lee Biegel joins Bobby as this week’s co-host, and the laughs (and real talk) are flowing! They dive into their longtime friendship, why Katie is Bobby’s go-to for life advice, and her thoughts on the end of The Kitchen on Food Network. Plus, Jimmy V stops by Matcha 12, and Bobby sweats it out in a Pilates class with his go-to instructor, Taylor Phillips.