High Cuisine

Chefs Raul Medina and Beeta Mohajeri compete to see who create the best Thankgiving themed plant-based sandwich.

Chefs Chris Yang and Omari Williams compete to cook the perfect plant-based enchiladas, but will a mandatory mystery ingredient throw them for a loop?

Chefs Gabe Griggs and Amber St. Peter compete to create their best interpretation of a plant-based taco-inspired energy bar.

Can you color-code your ingredients? Chefs Rouha Sadighi and Key Locke are about to find out, as they compete to create a "fancy" plant-based meal with only ingredients of the same color.

Special guest judge Charlie the Dalmation helps decide the winner as chefs Alejandro Toro and Lucy Blehar compete to create the ultimate plant-based gourmet food bowl for dogs.

Chefs Belinda Wei and Samantha Garay perfect the art of plant-based sushi for dessert.

Family comes first here on High Cuisine, as Chefs Breandon O'Malley and Joey Lopez compete to create the best plant-based Latin dish based on traditional recipes from their own Abuelas.

Chefs Cinthya Gomez and CHEF BeLive attempt to create the perfect plant-based cupcake. The catch? These cupcakes have to be vegetable flavored.

Chefs Brianna Gallo and Chris Montgomery compete to create a romantic plant-based dinner with only one requirement; Use as many nuts as you can!

In the tiniest episode yet, Chefs Zach Hall and Ryan Harkins are tasked with making the perfect bite-sized concession stand meal.

It's team week on High Cuisine, as Team Villian faces off against Team Dragon Fury Tiger Pounce to create a giant breakfast burrito.

High Cuisine Champions Joey Lopez and the Sleeper Brothers are back to compete for the ultimate prize. A dish featured on the launch menu of Jason Eisner's new bar, Whiskey Baby.