Food Network

Four chefs are eager to impress as they race to make appetisers with mizuna and a weird pizza, but first-round jitters are a real problem.

A picnic-themed competition starts with a large, juicy fruit in a fun form. A sweet salad and a savoury surprise show up in the second round.

It's of the Impossible tournament! Three chefs must make a steakhouse dinner using only six pounds of ingredients.

This trip, Guy is after some serious soup. In Baltimore he finds an Irish pub serving seafood gumbo, while in Eugene he finds a joint serving over 80 different soups.

Guy's hitting the pavement for a tasty tour of Baltimore. First, just off Dundalk Avenue, a local legend cranks out crab plates. Then in Hamilton, a farm-to-table spot cooks up bacon-wrapped meatloaf.

The competitors go overboard with gloriously gluttonous food, from fried appetisers to gummy cinnamon roll desserts.

Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.

Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart.

Actor Ben Rappaport teams up with Amanda Freitag for a behind-the-scenes special. It gets personal when two people who know Bobby very well try to beat their boss!

Ego Nwodim joins chef Michael Symon to go for a win in Bobby's kitchen. Rock-star chefs Brandon Baltzley and Bill Crites must think on the fly if they want victory.

The four remaining bakers celebrate Mother's Day by creating margarita desserts. Then, they make look-alike baked goods of various creatures.

In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.

Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.

Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Molly makes an Asian-inspired lunch for her dad. The menu includes matcha mochi donuts, sugar-coated pork buns and drunken cucumber noodles.

Molly hosts a fry-out on the farm. She makes juicy buttermilk fried chicken, a roasted broccoli and grape salad, and a sweet raspberry glaze.

A picnic-themed competition starts with a large, juicy fruit in a fun form. A sweet salad and a savoury surprise show up in the second round.

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins!

The bakers are tasked with making colourful and spicy sweets for the Hindu festival of Holi. Then, they must whip up a cheeky leprechaun dessert.

Chefs Kevin Grossi and Lindsay Porter compete to impress judges Casey Webb and Damaris Phillips. Who will earn the chance to take on Bobby?

A husband and wife go head-to-head for the chance to take on Bobby. Chef Sunny Anderson and actress Nicole Ari Parker decide who can cook a winning dish.

Guy Fieri's taking a tasty tour through Tuscany in Italy. In Montecatini Alto, a hillside seafood spot serves up a squid ink specialty and a Mediterranean prawn-artichoke mashup.

Guy Fieri's hitting up totally traditional Italian spots in Florence. A 50-year-old landmark is serving up a legendary spaghetti specialty and some crazy good chicken.

The chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.

Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

Selena + CUT Steakhouse. At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.

Selena + Lemon Grove. At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special?

Ree turns everyday frozen ingredients into delicious dishes! On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs.

Ree makes delicious and easy summer eats. She serves up sausage and pepper burgers, cobb chicken salad and key lime pie cheesecake bars.

Host Ali Khan challenges the bakers to create beautiful edible eggs with a surprise flavour and decorative spring chick.

Famous bakers Buddy Valastro and Duff Goldman go head-to-head. They set the rules and pick a judge for the competition before heading into the first challenge.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

Selena + CUT Steakhouse. At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.

Selena + Lemon Grove. At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special?

Ree turns everyday frozen ingredients into delicious dishes! On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs.

Ree makes delicious and easy summer eats. She serves up sausage and pepper burgers, cobb chicken salad and key lime pie cheesecake bars.

Three more chefs vie for a chance to compete against Robert Irvine in round three of the Impossible Tournament. The last chef standing receives $10,000.

Guy Fieri's taking a tasty tour through Tuscany in Italy. In Montecatini Alto, a hillside seafood spot serves up a squid ink specialty and a Mediterranean prawn-artichoke mashup.

Guy Fieri's hitting up totally traditional Italian spots in Florence. A 50-year-old landmark is serving up a legendary spaghetti specialty and some crazy good chicken.

The chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.

Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.

Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Chefs Kevin Grossi and Lindsay Porter compete to impress judges Casey Webb and Damaris Phillips. Who will earn the chance to take on Bobby?

A husband and wife go head-to-head for the chance to take on Bobby. Chef Sunny Anderson and actress Nicole Ari Parker decide who can cook a winning dish.

Host Ali Khan challenges the bakers to create beautiful edible eggs with a surprise flavour and decorative spring chick.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

Molly celebrates Thanksgiving on the farm with lots of food! Her menu includes twice-baked potatoes, brussels sprout casserole and a classic pumpkin pie.

Molly and her husband bring some bowling party fun to the farm. The menu features sweet potato waffle fry nachos and coconut cake balls.

Selena + CUT Steakhouse. At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.

Selena + Lemon Grove. At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special?

Ree turns everyday frozen ingredients into delicious dishes! On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs.

Ree makes delicious and easy summer eats. She serves up sausage and pepper burgers, cobb chicken salad and key lime pie cheesecake bars.

New mum and chef, Molly Yeh, challenges the bakers to create gender-reveal-themed cupcakes. Who will be sent home after failing to impress the judges?

Host Ali Khan challenges the bakers to create beautiful edible eggs with a surprise flavour and decorative spring chick.

Chefs Max Hosey and Ash Fulk are challenged to impress judges Claire Robinson and Scott Conant with a pork belly dish. Who will win and take on Bobby?

Chefs Sarah Cloyd and Danny Brown compete for a chance to beat Bobby. They must impress actress Ana Gasteyer and chef Josh Capon.

Guy's going on a flavour filled tour of Scottsdale, Arizona. He tries an Italian beef specialty, a banging brisket at a barbecue gas station, then gets crazy at an out-of-the-box burger joint.

Guy tries crab stuffed flounder in Atlantic City. In Phoenix, he visits a Mom and Pop pizza shop. And in Bakersfield, California, he finds down-home specialties worthy of a road trip.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

Duff Goldman and Kardea Brown ask the kid bakers to create adorable animal macarons with an edible habitat. And Duff shows how to make a silky batter.

The bakers go retro as they celebrate the '50s and '60s. They make soda shop cupcakes and shaggy cakes dedicated to all those groovy lovers out there.

Host Ali Khan pairs up the bakers to create a proposal dessert plate for a spring couple. Next, each baker makes half the cake without seeing their teammate's work!

After the first round the two bakers are exactly even. With tensions running high, they set out to make carnival treats before a Bollywood-themed cake off.

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

Duff Goldman and Kardea Brown ask the kid bakers to create adorable animal macarons with an edible habitat. And Duff shows how to make a silky batter.

The bakers go retro as they celebrate the '50s and '60s. They make soda shop cupcakes and shaggy cakes dedicated to all those groovy lovers out there.

The winners of the first three rounds of the Impossible Tournament compete to take on Robert Irvine once more for cash prizes and the title of champion.

Guy's going on a flavour filled tour of Scottsdale, Arizona. He tries an Italian beef specialty, a banging brisket at a barbecue gas station, then gets crazy at an out-of-the-box burger joint.

Guy tries crab stuffed flounder in Atlantic City. In Phoenix, he visits a Mom and Pop pizza shop. And in Bakersfield, California, he finds down-home specialties worthy of a road trip.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

Chefs Max Hosey and Ash Fulk are challenged to impress judges Claire Robinson and Scott Conant with a pork belly dish. Who will win and take on Bobby?

Chefs Sarah Cloyd and Danny Brown compete for a chance to beat Bobby. They must impress actress Ana Gasteyer and chef Josh Capon.

Host Ali Khan pairs up the bakers to create a proposal dessert plate for a spring couple. Next, each baker makes half the cake without seeing their teammate's work!

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

Selena + Girl & The Goat. Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.

Selena Gomez and Shirley Chung make a fusion version of a beloved childhood dish. Later, Selena tries to deliver a dish good enough for the Ms Chi's menu.

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic, Renee Corbin.

Selena + Moo's Craft Barbecue. Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

Duff Goldman and Kardea Brown ask the kid bakers to create adorable animal macarons with an edible habitat. And Duff shows how to make a silky batter.

The bakers go retro as they celebrate the '50s and '60s. They make soda shop cupcakes and shaggy cakes dedicated to all those groovy lovers out there.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Stockholm. Andrew highlights Stockholm's herring and traditional Swedish food, such as pea soup and pancakes, Joansson's temptation and cinnamon rolls topped with crunchy pearl sugar.

Reykjavik. Follow Andrew Zimmern as he visits the world's most delicious destinations.

The bakers begin by decorating oversized sugar cookies. Later, the three finalists must make extravagant surprise cakes for guest judge Robert Lucas.

Sweet-Arts. The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.

This trip, Guy fires up the smoker and dives into seafood. In Baltimore, a food truck serves killer pulled port. And in Key Largo, a restaurant smokes up fish dip.

Guy goes on an international culinary tour. In Stockton, he has an Asian rice noodle soup before heading to San Francisco for Puerto Rican and Cuban favourites.

From California to Florida, Guy is crossing the country to eat an eclectic mix of dishes from a real-deal Mexican joint, a local landmark and a New Orleans-inspired spot.

Guy takes a bite out of succulent sandwiches when he travels through California and Florida and visits a real-deal butchery, a funky food truck and a seafood staple.

New York City Chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish. Now, he faces the Titans with a new strategy.

The chefs meet a butcher whose family business is over three centuries old! Plus, they create a menu based around the Bistecca alla Fiorentina.

Guy Fieri has narrowed nine pairs of chefs down to the final three Super Teams. They cook classic food duos while playing games with a big twist.

In a burger-themed battle, the chefs get a deep-fried surprise and a sloppy classic in round one. Next, they must cook with a bizarre canned product.

The chefs tackle mac and cheese. The first-round basket includes a cocktail, and the entree round features a mac and cheese-inspired brunch item.

New York City Chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish. Now, he faces the Titans with a new strategy.

The chefs meet a butcher whose family business is over three centuries old! Plus, they create a menu based around the Bistecca alla Fiorentina.

Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Stockholm. Andrew highlights Stockholm's herring and traditional Swedish food, such as pea soup and pancakes, Joansson's temptation and cinnamon rolls topped with crunchy pearl sugar.

Reykjavik. Follow Andrew Zimmern as he visits the world's most delicious destinations.

The bakers begin by decorating oversized sugar cookies. Later, the three finalists must make extravagant surprise cakes for guest judge Robert Lucas.

Sweet-Arts. The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.

This trip, Guy fires up the smoker and dives into seafood. In Baltimore, a food truck serves killer pulled port. And in Key Largo, a restaurant smokes up fish dip.

Guy goes on an international culinary tour. In Stockton, he has an Asian rice noodle soup before heading to San Francisco for Puerto Rican and Cuban favourites.

From California to Florida, Guy is crossing the country to eat an eclectic mix of dishes from a real-deal Mexican joint, a local landmark and a New Orleans-inspired spot.

Guy takes a bite out of succulent sandwiches when he travels through California and Florida and visits a real-deal butchery, a funky food truck and a seafood staple.

The young chefs get 30 minutes to cook minute steak in the appetiser round. Breaking down a bird is part of the challenge in round two, along with figuring out what to do with some cool ketchup.

A group of ambitious junior chefs are ready to prove their culinary expertise to the judges. A house-made snack food keeps the kids on their toes in the entree round.

New York City Chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish. Now, he faces the Titans with a new strategy.

The chefs meet a butcher whose family business is over three centuries old! Plus, they create a menu based around the Bistecca alla Fiorentina.

Molly is feeing a crowd at her baby shower. She makes sausage, potatoes and broccoli frittata and herby salad with creamy burrata, plus mini rosewater trifles.

Molly invites her friends over. She makes delicious fresh fillings like avocado and cucumber for tacos and for dessert she has chocolate-covered ice cream tacos.

Molly's mum visits to help prepare delicious food before the baby arrives. Molly makes pastrami eggrolls and citrus chicken rice bowls with grilled veg.

Molly Yeh makes quick recipes suitable for her busy life as a new mum. She has savoury green pancakes for lunch, and then a sausage and macaroni dish for dinner.

Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.

Ree and her son, Todd, make creamy chicken cacciatore soup, Parmesan herb drop biscuits and dark chocolate cheesecake for her dad and stepmother.

Ree answers questions from friends and Pawhuska locals. Plus, she shares her chicken fajita salad, pepperoni potato salad and southern Panzanella recipes.

Ree makes dishes perfect for freezing for a friend who just had a baby. She cooks pasta casserole, white bean and sausage soup and peanut butter cup bites.

Selena + Girl & The Goat. Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.

Selena Gomez and Shirley Chung make a fusion version of a beloved childhood dish. Later, Selena tries to deliver a dish good enough for the Ms Chi's menu.

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic, Renee Corbin.

Selena + Moo's Craft Barbecue. Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

Cooking - Ep. 5. Cooking show.

Cooking - Ep. 6. Cooking show.

Guy Fieri serves up an epic night in the Flavortown Lounge. Actors Alyssa Milano, Ben Feldman and Francia Raisa must create a pizza that looks like Guy!

Chefs Paolo Calamai and Angelo Competiello, with the help of Kalen Allen and Anne Burrell, show "Roberto" Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

Cooking - Ep. 5. Cooking show.

Cooking - Ep. 6. Cooking show.

Guy Fieri serves up an epic night in the Flavortown Lounge. Actors Alyssa Milano, Ben Feldman and Francia Raisa must create a pizza that looks like Guy!

The bakers begin by decorating oversized sugar cookies. Later, the three finalists must make extravagant surprise cakes for guest judge Robert Lucas.

Sweet-Arts. The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.

The young chefs get 30 minutes to cook minute steak in the appetiser round. Breaking down a bird is part of the challenge in round two, along with figuring out what to do with some cool ketchup.

A group of ambitious junior chefs are ready to prove their culinary expertise to the judges. A house-made snack food keeps the kids on their toes in the entree round.

Molly is feeing a crowd at her baby shower. She makes sausage, potatoes and broccoli frittata and herby salad with creamy burrata, plus mini rosewater trifles.

Molly invites her friends over. She makes delicious fresh fillings like avocado and cucumber for tacos and for dessert she has chocolate-covered ice cream tacos.

Molly's mum visits to help prepare delicious food before the baby arrives. Molly makes pastrami eggrolls and citrus chicken rice bowls with grilled veg.

Molly Yeh makes quick recipes suitable for her busy life as a new mum. She has savoury green pancakes for lunch, and then a sausage and macaroni dish for dinner.

Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.

Ree and her son, Todd, make creamy chicken cacciatore soup, Parmesan herb drop biscuits and dark chocolate cheesecake for her dad and stepmother.

Ree answers questions from friends and Pawhuska locals. Plus, she shares her chicken fajita salad, pepperoni potato salad and southern Panzanella recipes.

Ree makes dishes perfect for freezing for a friend who just had a baby. She cooks pasta casserole, white bean and sausage soup and peanut butter cup bites.

Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.

While Nick and his dad are busy fixing farm equipment, Molly makes flatbreads with lemon yogurt and spiced chicken pot pies.

Molly and Nick are celebrating Christmas Eve with Chinese food. Molly's festive menu includes juicy pork soup dumplings and kung pao chicken.

Cooking - Ep. 5. Cooking show.

Cooking - Ep. 6. Cooking show.

Guy Fieri serves up an epic night in the Flavortown Lounge. Actors Alyssa Milano, Ben Feldman and Francia Raisa must create a pizza that looks like Guy!

Four fantastic bakers combine two mythical creatures for their cupcake designs. Whose mashup will take them to the next round and who will be sent home?

Host Ali Khan pairs up the bakers to create a proposal dessert plate for a spring couple. Next, each baker makes half the cake without seeing their teammate's work!

Young chefs Yehuda Sichel and Remy Pettus are eager to topple Bobby. Can they make a meal to dazzle judges Michael Voltaggio and Jaymee Sire?

Chefs Marcos Campos and Nicholas Poulmentis want to take down Bobby. First, they must create a dish to excite judges Giada De Laurentiis and Meredith Vieira.

This trip, Guy's gettin' a far-out taste of both coasts as he travels from California to the Atlantic.

This trip, Guy's taste buds are in for a culinary adventure with meaty Texas chili, decadent pumpkin pancakes, peanut butter burgers, "Bacon Love" ice cream and a mean mole sauce.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

Robert is determined to save the Ginger Monkey in Chandler, Arizona. He is shocked by the restaurant's poor leadership and disgusting food.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in an unforgettable showdown before the winner takes on Bobby Flay.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin "Boots" Johnson in a mighty battle to defeat Bobby Flay.

Bobby Flay and Michael Symon suss out the talents of eight elite barbecue masters. Before choosing teams, they compete in a backyard BBQ challenge

Host Ali Khan challenges the bakers to make desserts that look like baby gifts and have spring flavour pairings like lemon and thyme or kumquat and mint.

Buddy and Duff test their skills making beautiful pies. For the cake-off, they're challenged to provide canine-themed cakes for a dog-pampering party.

Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in an unforgettable showdown before the winner takes on Bobby Flay.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin "Boots" Johnson in a mighty battle to defeat Bobby Flay.

Bobby Flay and Michael Symon suss out the talents of eight elite barbecue masters. Before choosing teams, they compete in a backyard BBQ challenge

Some regular judges are decking the aisles for a holiday showdown. First, they must make a wintertime favourite with only eight items or less.

This trip, Guy's gettin' a far-out taste of both coasts as he travels from California to the Atlantic.

This trip, Guy's taste buds are in for a culinary adventure with meaty Texas chili, decadent pumpkin pancakes, peanut butter burgers, "Bacon Love" ice cream and a mean mole sauce.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

Robert is determined to save the Ginger Monkey in Chandler, Arizona. He is shocked by the restaurant's poor leadership and disgusting food.

Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.

Young chefs Yehuda Sichel and Remy Pettus are eager to topple Bobby. Can they make a meal to dazzle judges Michael Voltaggio and Jaymee Sire?

Chefs Marcos Campos and Nicholas Poulmentis want to take down Bobby. First, they must create a dish to excite judges Giada De Laurentiis and Meredith Vieira.

Host Ali Khan challenges the bakers to make desserts that look like baby gifts and have spring flavour pairings like lemon and thyme or kumquat and mint.

Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.

Ree makes care packages for her daughters at college. She sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies.

Ree makes Ladd's favourite foods. He loves spatchcock BBQ chicken, thin and crispy waffle fries and for dessert spoon cake with gooey chocolate frosting.

Molly hosts a book club on the farm and cooks for her guests. She makes skillet pork chops with salsa Verde and Dakota-style plum cakes.

Molly Yeh is cooking a Norwegian dinner celebration on the farm. She starts with lefse hot dogs with fennel slaw and open face salmon and avocado sandwiches.

Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in an unforgettable showdown before the winner takes on Bobby Flay.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin "Boots" Johnson in a mighty battle to defeat Bobby Flay.

Bobby Flay and Michael Symon suss out the talents of eight elite barbecue masters. Before choosing teams, they compete in a backyard BBQ challenge

It's a showdown of Christmas cupcakes as four top bakers compete to create edible snow globes that will impress the judges. Who will win the big cash prize?

Host Ali Khan challenges the bakers to make desserts that look like baby gifts and have spring flavour pairings like lemon and thyme or kumquat and mint.

Actor Joseph Sikora joins Michael Symon to bring the muscle into the kitchen. They recruit super chefs Ian Rynecki and Ruth Wigman to try and beat Bobby.

Eddie Jackson and Anne Burrell hope to trip up Bobby Flay with some stellar competition. Things come down to the wire between chefs Nokee Bucayu and Jay Reifel.

Guy's visiting a town with a lot of flavour: Bakersfield, California. He goes to a Basque spot serving a four-course meal, a Greek place cooking up authentic specialties and a funky Asian joint.

Guy checks out high-octane joints in Charlotte, North Carolina, with NASCAR driver Clint Bowyer.

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

Robert helps the widowed owner of Don Luis Restaurant in Billings, Montana. She hasn't altered a thing and must accept change for her business to survive.

Guy Fieri revisits fired-up favourites. They include hot pizza in Boulder, CO, tasty turnovers in Mesa, AZ, and bomb BBQ in Memphis, TN.

Guy Fieri digs in diner style with mighty mac 'n cheese in Atlanta, brisket hash in San Antonio and a supreme breakfast burrito in Scottsdale, AZ.

Cooking - Ep. 5. Cooking show.

Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.

The competition heats up as Duff challenges Buddy to create elegant plated desserts. And, the cake-off sees the chefs create a cake for a celebrity bridal fitting.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Guy Fieri revisits fired-up favourites. They include hot pizza in Boulder, CO, tasty turnovers in Mesa, AZ, and bomb BBQ in Memphis, TN.

Guy Fieri digs in diner style with mighty mac 'n cheese in Atlanta, brisket hash in San Antonio and a supreme breakfast burrito in Scottsdale, AZ.

Cooking - Ep. 5. Cooking show.

Four chefs go head-to-head in a holiday madness showdown. The final two chefs must make a holiday brunch using only one ingredient from each aisle.

Guy's visiting a town with a lot of flavour: Bakersfield, California. He goes to a Basque spot serving a four-course meal, a Greek place cooking up authentic specialties and a funky Asian joint.

Guy checks out high-octane joints in Charlotte, North Carolina, with NASCAR driver Clint Bowyer.

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

Robert helps the widowed owner of Don Luis Restaurant in Billings, Montana. She hasn't altered a thing and must accept change for her business to survive.

Ree makes care packages for her daughters at college. She sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies.

Ree makes Ladd's favourite foods. He loves spatchcock BBQ chicken, thin and crispy waffle fries and for dessert spoon cake with gooey chocolate frosting.

Actor Joseph Sikora joins Michael Symon to bring the muscle into the kitchen. They recruit super chefs Ian Rynecki and Ruth Wigman to try and beat Bobby.

Eddie Jackson and Anne Burrell hope to trip up Bobby Flay with some stellar competition. Things come down to the wire between chefs Nokee Bucayu and Jay Reifel.

Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Ree hosts a girls' night at the lodge. On the menu is a spread of canapes like citrus shrimp nachos and courgette and quinoa cakes with herby yoghurt.

Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.

Molly Yeh makes cosy dishes for her skating trio. On the menu are fried beef tacos, cheesy parmesan broccoli, and coffee cookie butter cones for dessert.

It's Molly Yeh's turn to host Brunch Club with her friends. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes.

Guy Fieri revisits fired-up favourites. They include hot pizza in Boulder, CO, tasty turnovers in Mesa, AZ, and bomb BBQ in Memphis, TN.

Guy Fieri digs in diner style with mighty mac 'n cheese in Atlanta, brisket hash in San Antonio and a supreme breakfast burrito in Scottsdale, AZ.

Cooking - Ep. 5. Cooking show.

Four cupcake makers are challenged to make succulent plants out of cupcakes and wow the judges. The three remaining bakers take on flower bouquet designs.

Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.

Sunny Anderson and Christian Petroni try to snow in Bobby by bringing in Minnesota-native chefs Karyn Tomlinson and Erick Harcey to beat him.

Bobby Flay brings out a special guest, activist Beth Stern, along with Katie Lee, for an all-vegetarian battle with vegetarian chefs Cara Nance and Destiny Aponte.

Guy indulges himself on righteously rich recipes in Charlotte, North Carolina, and Los Angeles.

Guy hits up some fusion cuisine this trip. He goes to a Korean-Mexican mashup in Los Angeles, before heading to Charlotte for a Serbian pizza place.

The competitors take their ribeye appetisers in very different directions. Plus, they incorporate a movie snack and a piece of poultry into their dishes.

Robert ventures to The Emporium in the small town of Hawk Springs, Wyoming. The owner is struggling to lead his staff and attract customers.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket. But how will they use it in the desserts?

Four chefs craft towering architectural desserts. First they face challenging duck offal and play with chocolate, strawberry and peanut flavours in round two.

Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.

Buddy and Duff compete to prepare dozens of fried donuts for rush hour at an iconic drive-thru. And, they create spellbinding cakes for magicians Penn and Teller.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion!