Food Network

When Zoë's friend brings her peaches, she bakes a pie topped with candied bacon after an inspirational trip to a local bakery and breakfast spot.

Zoë shares her favourite strategies for healthy baking. She makes Morning Cookies, a guilt-free, grab-and-go nutritious snack, and tiramisu in single-serve jars.

Glazed And Confused. The bakers decorate oversized doughnuts. Guest judge Gemma Stafford challenges the three finalists to create the ultimate breakfast dessert.

Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.

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 Drummond whips up four quick and easy chicken dinners. Her creations include peanut chicken pasta and chicken nugget bacon ranch club.

Ree Drummond decides it's time for out with the old and in with the new. She makes a flank steak and mouth-watering three-cheese waffle hash browns.

The bakers redesign a dessert to represent methods of death. Plus, two bakers must create cat-sized cakes that display the judges' last wish desserts.

Four chefs cook Thai-inspired meals, starting with chicken feet in the first basket. A colourful entrée basket includes some pretty purple dumplings.

Ree Drummond makes four meals with just five ingredients. For breakfast she makes a Mexican classic of chilaquiles and a fabulously fast steak for lunch.

Ree Drummond dishes up great ideas for quick and easy game-day meals. She knocks up a five-cheese pepperoni pizza and then a tasty millionaire shortbread.

Cooking - Ep. 7. Cooking show.

Cooking - Ep. 8. Cooking show.

When Zoë's friend brings her peaches, she bakes a pie topped with candied bacon after an inspirational trip to a local bakery and breakfast spot.

Zoë shares her favourite strategies for healthy baking. She makes Morning Cookies, a guilt-free, grab-and-go nutritious snack, and tiramisu in single-serve jars.

Glazed And Confused. The bakers decorate oversized doughnuts. Guest judge Gemma Stafford challenges the three finalists to create the ultimate breakfast dessert.

Sounds Like A Mashup To Me. Thirteen competitors decorate bouquets of cake pops for host Tamera Mowry-Housley and judge Bill Yosses. The final three must create mashup desserts.

The bakers redesign a dessert to represent methods of death. Plus, two bakers must create cat-sized cakes that display the judges' last wish desserts.

Guy visits a spot that's serving up hearty home cooking with a healthy spin. And, he checks out a Mexican joint that's located inside a gas station.

Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

Four chefs battle for a chance to become a sous-chef for a series judge. They're challenged to break down whole chickens in the first round.

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

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

There are only three chefs remaining as host Tituss Burgess welcomes Andrew Zimmern for a late check-in. The competitors make a midnight snack.

The bakers team up to create hauntingly delicious maze cakes. If the judges can eat their way to the centre, they'll be treated to a baked prize.

Lean, Mean, Grilling '90s. Jonathan Bennett heads back to 1994 with guest judge Wayne Knight! They challenge the chefs to create elevated dishes using '90s foods and an iconic grill.

Name Your Price: Battle Three!. Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

There are only three chefs remaining as host Tituss Burgess welcomes Andrew Zimmern for a late check-in. The competitors make a midnight snack.

In the final, the teams make alien invasion cakes. Next, 50 cake fans decide which of the six winning cakes will take home the $40,000 grand prize.

Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

Four chefs battle for a chance to become a sous-chef for a series judge. They're challenged to break down whole chickens in the first round.

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

Ree Drummond makes four meals with just five ingredients. For breakfast she makes a Mexican classic of chilaquiles and a fabulously fast steak for lunch.

Ree Drummond dishes up great ideas for quick and easy game-day meals. She knocks up a five-cheese pepperoni pizza and then a tasty millionaire shortbread.

Chef Carla Hall tries to beat TV announcer Steve Higgins in the kitchen. They are assisted by Kathy Sidell and Vinson Petrillo, who will take on Bobby Flay?

The star ingredient is tricky for the competitors, will they keep their recipes simple? Scott Conant and Cheri Oteri pick the chef to take on Bobby.

The bakers team up to create hauntingly delicious maze cakes. If the judges can eat their way to the centre, they'll be treated to a baked prize.

Name Your Price: Battle Three!. Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

Molly prepares a special menu to make ahead for her visiting girlfriends. Dishes include sticky rhubarb short ribs and whipped cheesecakes.

Molly makes a festive buffet and edible gifts for three generations of her family. On the menu are pastrami meatballs, Brussels sprouts latkes and marzipan treats.

Molly Yeh makes the ultimate campfire supper for her blogging friends. Dishes include fried cheesy pickles and a butternut, bacon and apple hotdish.

Molly Yeh makes a supper of her mum's favourite dishes. On the menu are chicken paprikash, with sides of spatzle and zucchini with walnut pesto.

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

There are only three chefs remaining as host Tituss Burgess welcomes Andrew Zimmern for a late check-in. The competitors make a midnight snack.

It's all gone mini as the team creates an amazing dollhouse out of cake. Grace is determined to decorate the cake for Joe's 50th birthday.

Buddy makes a giant duck cake for a Rubber Ducky Race by a local river. Plus, Lisa organises a hip hop dance class with daughter Sofia.

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.

Shift 6: Risk Taking. Cooking game.

Shift 7: Simplicity. The bruised and exhausted chefs show their skill with simplicity as Brooke Williamson decides which four chefs will receive a spot in the finale.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.

Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.

Takeout: Dinner And Dessert. Show.

Host Alyson Hannigan challenges six expert pumpkin carvers with 3-D sculpting, starting with science experiments gone wrong in the Quick Carve round.

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize!

Buddy turns engineer when a technology teacher orders a complex cake for her students. And, the team makes a leather-looking bake for a client who owns a tannery.

Buddy has some big shoes to fill and he's filling them with fresh fruit and custard when Carlo's Bakery gets an order from a local cobbler.

Four chefs create coastal cuisine from Puglia, but one competitor's mistake causes a big stink in the kitchen - literally.

Four winning chefs return for the finale, where they'll represent their regions and fight to take home a grand prize of $25,000.

Host Alyson Hannigan challenges six expert pumpkin carvers with 3-D sculpting, starting with science experiments gone wrong in the Quick Carve round.

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize!

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

Robert works with Colorado restaurant owners who are in debt and on the brink of divorce. They must work together to save their restaurant and relationship.

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.

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.

Shift 6: Risk Taking. Cooking game.

Shift 7: Simplicity. The bruised and exhausted chefs show their skill with simplicity as Brooke Williamson decides which four chefs will receive a spot in the finale.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.

Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.

Takeout: Dinner And Dessert. Show.

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.

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

Host Alyson Hannigan challenges six expert pumpkin carvers with 3-D sculpting, starting with science experiments gone wrong in the Quick Carve round.

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize!

Crown The Pork. Michael Symon makes pastrami spiced pork chops with braised vegetables and tops devilled eggs with pickled mustard seeds and chives.

It's Simply The Zest. Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.

Pork Roastin' And Toastin'. Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.

Cooking - Ep. 1. Cooking show.

Ree makes easy food on the ranch, starting with a roasted Greek salad. Then, she stir-fries sesame noodles with mushrooms and makes fried mozzarella bites.

Ree Drummond cooks up ranch-style Italian with the help of her kid crew. There's chicken Florentine mac and cheese, and squash spaghetti for a healthy bolognese.

Ree serves up easy, delicious Labor Day eats. There are crispy wings with hot honey sauce and spicy pimento cheese grits. Plus, she makes divine peach shortcakes.

Ree makes quick family meals at home on the ranch. There's pork marsala with mushrooms, grilled shrimp panzanella and spinach artichoke calzones.

Risotto Royale. Software consultant Tommy Ranucci must prove he's great with grains when he faces off against his childhood hero, Chef Andrew Zimmern.

Cooking - Ep. 3. Culinary show.

Cooking - Ep. 4. Culinary show.

Bittersweet Victory. Home cook Sherria Watt rises to the challenge of a chocolate-themed bake-off against celebrity baker Duff Goldman.

Jonathan Bennett invites the remaining four teams to a killer dance party where ravenous zombies have brain-inspired treats on the menu!

Cooking - Ep. 3. Hosts Alex Guarnaschelli and Gabe Bertaccini welcome ten chefs to the Tuscan villa where they will live, cook and prove their skills with Italian cuisine.

Buddy makes a cake for Sherlock Holmes enthusiasts. It's inspired by the British detective, complete with iconic hat and magnifying glass.

This year, Paul's setting the bar for his birthday cake extra high. He wants a ninja cake, complete with spinning nunchucks and throwing stars.

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

Robert works with Colorado restaurant owners who are in debt and on the brink of divorce. They must work together to save their restaurant and relationship.

Jonathan Bennett invites the remaining four teams to a killer dance party where ravenous zombies have brain-inspired treats on the menu!

Cooking - Ep. 3. Hosts Alex Guarnaschelli and Gabe Bertaccini welcome ten chefs to the Tuscan villa where they will live, cook and prove their skills with Italian cuisine.

Guy Fieri crosses the Atlantic to dive into the many different cuisines of Barcelona, Spain. Here he samples Galician-style octopus and soup, traditional sausage and old-school Catalan cooking.

Guy Fieri travels to Barcelona, Spain, and digs into everything from top-notch tapas, like prawns and quail, to traditional Catalan specialties like mouthwatering meatballs and even a veal-head stew.

Guy Fieri unhinges his jaw for some mega-mouthful meals. In Louisville, KY, a seafood spot piles their specialities on top of waffles and he visits a BBQ food truck.

Guy samples grilled cheese sandwiches with a twist, made-from-scratch sausages and specialties straight out of Switzerland.

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.

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

Rachel shows how the best food can come in small packages. She serves up wraps stuffed with roasted vegetables, puff pastry parcels and pan-fried dumplings.

Cooking - Ep. 5. Cooking show.

Cooking - Ep. 6. Cooking show.

Cooking - Ep. 7. Cooking show.

Ree makes easy food on the ranch, starting with a roasted Greek salad. Then, she stir-fries sesame noodles with mushrooms and makes fried mozzarella bites.

Ree Drummond cooks up ranch-style Italian with the help of her kid crew. There's chicken Florentine mac and cheese, and squash spaghetti for a healthy bolognese.

Ree serves up easy, delicious Labor Day eats. There are crispy wings with hot honey sauce and spicy pimento cheese grits. Plus, she makes divine peach shortcakes.

Ree makes quick family meals at home on the ranch. There's pork marsala with mushrooms, grilled shrimp panzanella and spinach artichoke calzones.

Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.

Ree Drummond celebrates the opening of her new sweet shop. She makes an incredible jewelled divinity and two over-the-top ice cream sundaes.

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

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

Jonathan Bennett invites the remaining four teams to a killer dance party where ravenous zombies have brain-inspired treats on the menu!

Cooking - Ep. 3. Hosts Alex Guarnaschelli and Gabe Bertaccini welcome ten chefs to the Tuscan villa where they will live, cook and prove their skills with Italian cuisine.

I'm Not Basic. The bakers begin by decorating oversized sugar cookies. Later, the three finalists must make extravagant surprise cakes for guest judge Robert Lucas.

The bakers team up to create hauntingly delicious maze cakes. If the judges can eat their way to the centre, they'll be treated to a baked prize.

Chef Carla Hall tries to beat TV announcer Steve Higgins in the kitchen. They are assisted by Kathy Sidell and Vinson Petrillo, who will take on Bobby Flay?

The star ingredient is tricky for the competitors, will they keep their recipes simple? Scott Conant and Cheri Oteri pick the chef to take on Bobby.

In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.

In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.

Four chefs have a lot of ideas for mixing turkey legs with milkshakes before rushing to make steak work with a wacky candied surprise.

Robert works with Colorado restaurant owners who are in debt and on the brink of divorce. They must work together to save their restaurant and relationship.

Guy Fieri digs into dishes just like Mama made, like mega meatballs in California, vegan comfort in Indianapolis and veggie tacos in San Antonio.

Guy Fieri has a sandwich extravaganza with awesome brisket au jus in Indianapolis, tender barbacoa in California and pastrami pizza in San Antonio.

After a sizzling, sausage-filled advantage challenge, the Brawlers battle the captains in a showdown for a $10,000 cash prize.

The bakers face decay as they make mouldy desserts that incorporate fermented ingredients. Then, they design treats that the judges can smash!

My Big Fat Greek Challenge. Jonathan Bennet celebrates 2002's "My Big Fat Greek Wedding" by challenging the chefs to use moussaka, bacon, Go-GURT, and the Magic Bullet blender.

Three champions are determined to defeat judge Alex Guarnaschelli. They are challenged to create a dish using rainbow soup dumplings and cheddar cheese sauce.

Guy Fieri digs into dishes just like Mama made, like mega meatballs in California, vegan comfort in Indianapolis and veggie tacos in San Antonio.

Guy Fieri has a sandwich extravaganza with awesome brisket au jus in Indianapolis, tender barbacoa in California and pastrami pizza in San Antonio.

After a sizzling, sausage-filled advantage challenge, the Brawlers battle the captains in a showdown for a $10,000 cash prize.

Six chefs create dishes using a signature ingredient in hopes of taking the throne as the first ruler of the game and avoiding banishment.

In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.

Four chefs have a lot of ideas for mixing turkey legs with milkshakes before rushing to make steak work with a wacky candied surprise.

Robert works with Colorado restaurant owners who are in debt and on the brink of divorce. They must work together to save their restaurant and relationship.

Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.

Ree Drummond celebrates the opening of her new sweet shop. She makes an incredible jewelled divinity and two over-the-top ice cream sundaes.

Chef Carla Hall tries to beat TV announcer Steve Higgins in the kitchen. They are assisted by Kathy Sidell and Vinson Petrillo, who will take on Bobby Flay?

The star ingredient is tricky for the competitors, will they keep their recipes simple? Scott Conant and Cheri Oteri pick the chef to take on Bobby.

The bakers face decay as they make mouldy desserts that incorporate fermented ingredients. Then, they design treats that the judges can smash!

Three champions are determined to defeat judge Alex Guarnaschelli. They are challenged to create a dish using rainbow soup dumplings and cheddar cheese sauce.

Ree Drummond makes a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.

Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.

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.

Guy Fieri digs into dishes just like Mama made, like mega meatballs in California, vegan comfort in Indianapolis and veggie tacos in San Antonio.

Guy Fieri has a sandwich extravaganza with awesome brisket au jus in Indianapolis, tender barbacoa in California and pastrami pizza in San Antonio.

After a sizzling, sausage-filled advantage challenge, the Brawlers battle the captains in a showdown for a $10,000 cash prize.

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 bakers face decay as they make mouldy desserts that incorporate fermented ingredients. Then, they design treats that the judges can smash!

Friends Ree Drummond and Eddie Jackson join forces to see which competitor should take on Bobby Flay. Will they pick a seafood specialist or a California ranch chef?

Alex Guarnaschelli and Michael Voltaggio love beating Bobby Flay. Will they pick a seafood aficionado or a fine dining expert to battle Bobby?

Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

The chefs showcase what they know about making amazing Venetian dishes. But a strikingly strange ingredient threatens to throw them off their game.

In Geneva, NY, Robert helps save family-owned Cosentino's Ristorante. The owners' marriage suffers with the workload and their son serves unappetising food.

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.

Actress, and comedian Aisha Tyler and Katie Lee Biegel ply Bobby Flay with cocktails while Jeff Potts and Brittney Williams toast their path to victory.

The bakers make cakes that have become decayed, using fermented ingredients like sauerkraut. The finalists create masterpieces that rot before the judges' eyes!

John Henson turns up the heat when he asks the seven remaining bakers to set their desserts on fire by reinventing ​flambé classics.

Soup Is Good Food!. Jonathan Bennett goes old school with a trip back to 1953! The chefs are challenged with making all their dishes with a vintage meat grinder.

Three champions set out to take down judge Scott Conant. The first-round basket contains canned shrimp, popcorn gelato and mortadella.

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.

Actress, and comedian Aisha Tyler and Katie Lee Biegel ply Bobby Flay with cocktails while Jeff Potts and Brittney Williams toast their path to victory.

The bakers make cakes that have become decayed, using fermented ingredients like sauerkraut. The finalists create masterpieces that rot before the judges' eyes!

The chefs are challenged to create layered dishes in hopes of earning control of the game. One contender takes a sweet risk to stand out.

Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

The chefs showcase what they know about making amazing Venetian dishes. But a strikingly strange ingredient threatens to throw them off their game.

In Geneva, NY, Robert helps save family-owned Cosentino's Ristorante. The owners' marriage suffers with the workload and their son serves unappetising food.

Ree Drummond makes a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.

Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.

Friends Ree Drummond and Eddie Jackson join forces to see which competitor should take on Bobby Flay. Will they pick a seafood specialist or a California ranch chef?

Alex Guarnaschelli and Michael Voltaggio love beating Bobby Flay. Will they pick a seafood aficionado or a fine dining expert to battle Bobby?

John Henson turns up the heat when he asks the seven remaining bakers to set their desserts on fire by reinventing ​flambé classics.

Three champions set out to take down judge Scott Conant. The first-round basket contains canned shrimp, popcorn gelato and mortadella.

Ree Drummond showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.

Ree Drummond is in the mood to create show-stopping pies. She shares a fantastical waffle cone ice cream pie and a decadent double chocolate pie.

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.

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.

Actress, and comedian Aisha Tyler and Katie Lee Biegel ply Bobby Flay with cocktails while Jeff Potts and Brittney Williams toast their path to victory.

The bakers make cakes that have become decayed, using fermented ingredients like sauerkraut. The finalists create masterpieces that rot before the judges' eyes!

It Was All An Illusion. Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachel Teufel challenges the final three to make an illusion cake.

John Henson turns up the heat when he asks the seven remaining bakers to set their desserts on fire by reinventing ​flambé classics.

Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?

Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?

Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Four chefs face issues of confidence and competence as they focus on the fabulous food of Tuscany in all its fresh, humble glory.

Robert visits Park Vue Soul Food Bar and Restaurant in Buffalo, where an inexperienced mother-daughter team is desperately trying to serve their community.

Rise And Shine!. The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

John Henson challenges the bakers to make upside-down cakes without pineapple and team up to create identical twin cakes that taste different.

Furiously Fast Food. The chefs use Taylor Dayne's memories of 1988 to create unique dishes. Then, they serve up their own version of Gigi Hadid's viral pasta.

Three chefs compete for a chance to take on judge Tiffani Faison. In the first round, they must cook a dish using carrot cake soda and water spinach.

Rise And Shine!. The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

In the first battle, the chefs are tasked with creating cold dishes. Plus, one contender nearly burns down the House of Knives.

Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Four chefs face issues of confidence and competence as they focus on the fabulous food of Tuscany in all its fresh, humble glory.

Robert visits Park Vue Soul Food Bar and Restaurant in Buffalo, where an inexperienced mother-daughter team is desperately trying to serve their community.

Ree Drummond showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.

Ree Drummond is in the mood to create show-stopping pies. She shares a fantastical waffle cone ice cream pie and a decadent double chocolate pie.

Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?

Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?

John Henson challenges the bakers to make upside-down cakes without pineapple and team up to create identical twin cakes that taste different.

Three chefs compete for a chance to take on judge Tiffani Faison. In the first round, they must cook a dish using carrot cake soda and water spinach.

Ree Drummond tackles a whole host of holiday questions, and the answers include cheesy lasagne dip and chips and a festive salad perfect for the big day.

Ree Drummond makes an array of retro holiday food that has stood the test of time. She bakes festive Mexican wedding cookies and a classic cheese fondue.

Tastes Like Summer. Michael Symon kicks off summer with fried clams with tartar dipping sauce, corn and avocado salad, and Liz's sweet corn panna cotta.

Mango, Pineapple And Pork. Oh My!. Michael Symon heats up the grill for a savoury pork tenderloin marinated in brown sugar, a fruity mango slaw and a thirst-quenching cocktail.

Rise And Shine!. The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

Colors, Shapes And Textures. The bakers decorate eye-popping cakes with colour, texture, and dimension. Guest judge Lauren Ko tasks the finalists to make geometric pies or tarts.

John Henson challenges the bakers to make upside-down cakes without pineapple and team up to create identical twin cakes that taste different.

Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.

Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.

Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.

Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

A slithery surprise challenges four chefs as they take on ingredients from Italy's robust Emilia-Romagna region.

The widowed owner of the Polaris Street Cafe in Las Vegas struggles to save her deceased husband's dream restaurant. Robert comes to rescue.

When Zoë's friend brings her peaches, she bakes a pie topped with candied bacon after an inspirational trip to a local bakery and breakfast spot.

During hot weather, Zoë stays cool by making an icebox cake with chocolate wafers and caramel cream, and a no-bake British dessert called a posset.

All About The Bread. The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece!

John Henson asks the bakers to create desserts based on classic cocktails. Then, the bakers serve up entremets that represent their worst nightmares.

Diner Days. The chefs go back to 1993 with a fruity drink and dunkable cookies. Then, they tackle trendy tiny foods before two chefs mix things up with chicken and waffles.

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket.