Food Network

The final bakers go out with a bang as they create red, white and "woo-hoo" desserts and 4th of July exploding fireworks cakes for the $25,000 prize!

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

Ghost Town Gourmet. Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.

Mission in Paradise. Robert Irvine makes a feast without a kitchen for 30 people in Oahu, Hawaii. He battles the weather and manages an unpredictable underground oven.

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

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.

From sweet and savoury BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.

The chefs must create a campsite slider feast with limited ingredients, a single-burner camp stove, and minimalist cooking tools.

The chefs have 30 minutes to make in-flight dinners using plastic utensils. Their only heat sources are coffee pots and two shared convection ovens.

Guy Fieri dives into hearty helpings of comfort food. He starts with an eatery that serves up Southern seafood and fried chicken in Atlanta.

Guy Fieri is taking a tasty tour of New Orleans, Louisiana. He stops at a seafood restaurant that serves up creative dishes and tries potato salad with a twist.

Guy Fieri is on the hunt for sandwiches. In Austin, a rock-n-roll brunch bar serves meatloaf with a special touch, and a Texas joint adds hip hop to their food.

Guy Fieri dives into meat and a little bit of sweet. In Atlanta, a Korean-taqueria serves up unique flavours in their chicken tacos and bulgogi fries.

Four delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert!

The final bakers go out with a bang as they create red, white and "woo-hoo" desserts and 4th of July exploding fireworks cakes for the $25,000 prize!

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

It's smiles all around at the bakery when the team makes a giant tooth cake. And, the team creates a masquerade-themed cake for a 16th birthday.

Buddy creates a wedding cake for Next Great Baker winner Marissa Lopez. Plus, Ralph makes a surprise groom's cake for her fiance.

Lobster Rolls. Inspired by her honeymoon in Maine, Joanna makes lobster rolls, hush puppies, wedge salad with blue cheese dressing and cherries jubilee.

Italian Eats. Joanna makes an Italian meal including pink baked ziti, roasted garlic parmesan toast and antipasto salad with sun-dried tomato vinaigrette.

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.

Cooking - Ep. 7. Cooking show.

Cooking - Ep. 8. Cooking show.

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?

A new culinary powerhouse enters the arena, and the chefs create noodle dishes in the contender battle before two chefs battle over mushrooms.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

It's smiles all around at the bakery when the team makes a giant tooth cake. And, the team creates a masquerade-themed cake for a 16th birthday.

Buddy creates a wedding cake for Next Great Baker winner Marissa Lopez. Plus, Ralph makes a surprise groom's cake for her fiance.

Ghost Town Gourmet. Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.

Mission in Paradise. Robert Irvine makes a feast without a kitchen for 30 people in Oahu, Hawaii. He battles the weather and manages an unpredictable underground oven.

A new culinary powerhouse enters the arena, and the chefs create noodle dishes in the contender battle before two chefs battle over mushrooms.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

Guy Fieri checks in with some of his favourite global flavours, including ramen in Atlanta, tamales in Indianapolis and marinara in St. Louis.

Guy Fieri heads back for some creative Southern comfort in Atlanta, a mighty meatball bake in New York and a righteous Reuben in Indianapolis.

Guy Fieri loads up on over-the-top turkey legs in Tennessee before hitting up unbelievable blueberry pierogies and top-notch tots in New York.

Guy Fieri checks in on some amped-up American eats, like funky fritters in Phoenix, mind-blowing pancakes in New York and snapper soup in Indiana.

Four delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert!

Strawberry Pie In The Sky. Strawberries steal the show when Michael Symon makes spatchcock chicken and strawberry salad. Plus, Liz puts together a fresh strawberry pie.

NOLA Beignet Dream. Michael Symon answers The Big Easy's call with some New Orleans-style gumbo and chocolatey beignets. Liz sweetens the deal with a Sazerac.

Cooking - Ep. 6. Cooking show.

Cooking - Ep. 7. Cooking show.

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.

Make Your Own. Rachel serves up her favourite recipes using everyday ingredients. Dishes include a quick lentil dal with homemade flatbreads, fresh pesto, and peach-ripple ice-cream.

Rachel reimagines her favourite childhood recipes. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps.

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

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

A new culinary powerhouse enters the arena, and the chefs create noodle dishes in the contender battle before two chefs battle over mushrooms.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

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?

No body part is safe as Halloween hopefuls check in to the Hotel Henson! They make faces out of pie and impress the judges with blood spatter cakes.

Buddy and the team make a giant cake to mark the release of a rescued sea turtle. Meanwhile, Grace delivers a cake on roller skates!

Buddy and the guys build a giant hula dancer cake for his niece's Sweet 16 party. Plus, a pet store owner wants a tiny cake fit for a hamster.

Four college students with a passion for cooking take over the kitchen to see who can make the culinary grade in three ambitious challenges.

Chefs Eric Greenspan, Antonia Lofaso and Aarti Sequeira step away from the judges' table to cook their way to a spot in the tournament finale.

Guy Fieri gets a flavour punch at a Korean-Mexican fusion place in Atlanta, an authentic Thai spot in Dallas and a real-deal Italian joint in Phoenix.

Guy Fieri heads back to over-the-top arepas in Norwalk, CT, island-inspired chicken wings in Mesa, AZ, and killer kebabs in Dallas.

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.

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 talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

Guy Fieri gets a flavour punch at a Korean-Mexican fusion place in Atlanta, an authentic Thai spot in Dallas and a real-deal Italian joint in Phoenix.

Guy Fieri heads back to over-the-top arepas in Norwalk, CT, island-inspired chicken wings in Mesa, AZ, and killer kebabs in Dallas.

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. 5. Cooking competition.

Guy Fieri feels the heat in Mexico! He checks out a family-owned spot where grandma cooks up rellenos. And, Guy shows off his Playa Del Carmen restaurant.

Guy checks out restaurants with funky dishes and unique specialties. They include an eatery tucked inside a beer store serving crazy waffle creations!

Four college students with a passion for cooking take over the kitchen to see who can make the culinary grade in three ambitious challenges.

Chefs Eric Greenspan, Antonia Lofaso and Aarti Sequeira step away from the judges' table to cook their way to a spot in the tournament finale.

Make Your Own. Rachel serves up her favourite recipes using everyday ingredients. Dishes include a quick lentil dal with homemade flatbreads, fresh pesto, and peach-ripple ice-cream.

Rachel reimagines her favourite childhood recipes. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps.

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 talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

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.

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

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.

Guy Fieri gets a flavour punch at a Korean-Mexican fusion place in Atlanta, an authentic Thai spot in Dallas and a real-deal Italian joint in Phoenix.

Guy Fieri heads back to over-the-top arepas in Norwalk, CT, island-inspired chicken wings in Mesa, AZ, and killer kebabs in Dallas.

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.

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?

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.

From a bomb bacon jam burger in North Carolina to lights-out street tacos in Mexico, Guy digs into flavours spanning the Americas.

This trip, Guy Fieri grabs gangster global grub from a Jamaican joint in Houston and a 24-hour burrito hot spot in Cancun, Mexico.

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

Chefs Gabe Bertaccini, Damaris Phillips and Joe Sasto make sloppy sandwiches, slurpy noodles and a sweet dish to earn a spot in the tournament finale.

Guy enjoys rib tips in Los Angeles, gets an Italian twist on jerk chicken in Ohio, and checks out a business-busting Vietnamese-BBQ mashup in Michigan.

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

Michael and Kwini challenge their friends and rivals, Lucy and Bret. Tia and Matthew Raiford battle to see who gets top billing in their home kitchen.

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.

Three California-based chefs aim to take down Alex Guarnaschelli with their coastal cuisine. Can their skills in Californian food can win over the judges?

Four lucky duck chefs cook with confidence and creativity when they get baskets featuring a delicious ingredient and a comfort food mashup.

Guy enjoys rib tips in Los Angeles, gets an Italian twist on jerk chicken in Ohio, and checks out a business-busting Vietnamese-BBQ mashup in Michigan.

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

Michael and Kwini challenge their friends and rivals, Lucy and Bret. Tia and Matthew Raiford battle to see who gets top billing in their home kitchen.

Break An Egg. The American bakers attempt to perfect the souffle. Then, they go big with a pate a choux dough dessert that spotlights the egg in three ways.

From a bomb bacon jam burger in North Carolina to lights-out street tacos in Mexico, Guy digs into flavours spanning the Americas.

This trip, Guy Fieri grabs gangster global grub from a Jamaican joint in Houston and a 24-hour burrito hot spot in Cancun, Mexico.

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

Chefs Gabe Bertaccini, Damaris Phillips and Joe Sasto make sloppy sandwiches, slurpy noodles and a sweet dish to earn a spot in the tournament finale.

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.

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.

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.

Four lucky duck chefs cook with confidence and creativity when they get baskets featuring a delicious ingredient and a comfort food mashup.

Cooking - Ep. 6. Cooking show.

Cooking - Ep. 7. Cooking show.

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.

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.

Guy enjoys rib tips in Los Angeles, gets an Italian twist on jerk chicken in Ohio, and checks out a business-busting Vietnamese-BBQ mashup in Michigan.

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

Michael and Kwini challenge their friends and rivals, Lucy and Bret. Tia and Matthew Raiford battle to see who gets top billing in their home kitchen.

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?

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.

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.

This trip, Guy Fieri visits an all-female lineup that's rockin' the house in Houston and Orlando, Florida.

This trip, Guy Fieri digs into the traditions of many different cultures including a Mexican joint in Houston and a Jewish deli-on-wheels in Orlando, Florida.

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

Reality Show - Ep. 3. Show.

The Brawlers try to impress a soon-to-be bride and groom with cocktail hour appetisers and a reception dinner to claim a ticket to the finale.

The chefs must create a campsite slider feast with limited ingredients, a single-burner camp stove, and minimalist cooking tools.

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

Alex Vs Fruit. Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods.

The Brawlers try to impress a soon-to-be bride and groom with cocktail hour appetisers and a reception dinner to claim a ticket to the finale.

The chefs must create a campsite slider feast with limited ingredients, a single-burner camp stove, and minimalist cooking tools.

Like A Fine Wine And Cheese. The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.

This trip, Guy Fieri visits an all-female lineup that's rockin' the house in Houston and Orlando, Florida.

This trip, Guy Fieri digs into the traditions of many different cultures including a Mexican joint in Houston and a Jewish deli-on-wheels in Orlando, Florida.

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

Reality Show - Ep. 3. Show.

Cooking - Ep. 6. Cooking show.

Cooking - Ep. 7. Cooking show.

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.

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

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods.

Cooking - Ep. 8. Cooking show.

Joanna welcomes special guest Emma Lovewell into the kitchen to make traditional Asian dishes, including Japchae, yaki gyoza and egg drop soup.

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.

Molly Yeh recreates her favourite New York City foods. On menu are pastrami sandwiches with onion rings, and hearty chicken kreplach soup.

The Brawlers try to impress a soon-to-be bride and groom with cocktail hour appetisers and a reception dinner to claim a ticket to the finale.

The chefs must create a campsite slider feast with limited ingredients, a single-burner camp stove, and minimalist cooking tools.

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.

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

Alex Guarnaschelli gets an assist from Malin Akerman. Andrew Bent and Alejandro Barrientos try to steal a win while Malin runs interference in the kitchen.

Golf star Michelle Wie joins Scott Conant to add a stroke to Bobby's game. Jeannette Liebers and Chris Bonnivier try to make sure Bobby takes a mulligan.

Guy digs into a mashup of flavours, including a potato-centric palace dishing out hearty Brazilian specialties and a deli serving latkes and turkey pastrami.

Guy Fieri samples beef and barbecue in Florida and California, including a Vietnamese spot serving up tasty pho and a BBQ joint making a twist on lasagne

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.

Three finalists battle it out to be named champion. The chefs must find ingredients from the butcher counter, produce section and snack aisle.

Molly Yeh makes a cosy dinner with an Asian twist on a comfort classic, satisfying stir-fry, sweet and sticky veggies and spiced cookies.

Molly Yeh cooks up exciting party bites, including a twist on latkes, sweet and savoury meatballs, Caesar salad and a sprinkle-covered dessert.

Tulsa. Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.

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

Alex Vs Frozen Desserts. Eric Adjepong challenges three cool treat experts to take on Alex Guarnaschelli, and they'll have to strategize on how to freeze her out in round one.

It's a kerfuffle in the kitchen as four chefs work with prized fungi in every round. A pricey cut of meat in the entrée basket puts pressure on the chefs.

Molly Yeh makes a cosy dinner with an Asian twist on a comfort classic, satisfying stir-fry, sweet and sticky veggies and spiced cookies.

Molly Yeh cooks up exciting party bites, including a twist on latkes, sweet and savoury meatballs, Caesar salad and a sprinkle-covered dessert.

Tulsa. Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.

Let Them Eat Cake. The finalists head to an iconic patisserie where they sample macarons. Then, the bakers use what they've learned to create a dessert tasting menu.

Guy digs into a mashup of flavours, including a potato-centric palace dishing out hearty Brazilian specialties and a deli serving latkes and turkey pastrami.

Guy Fieri samples beef and barbecue in Florida and California, including a Vietnamese spot serving up tasty pho and a BBQ joint making a twist on lasagne

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.

Three finalists battle it out to be named champion. The chefs must find ingredients from the butcher counter, produce section and snack aisle.

Cooking - Ep. 8. Cooking show.

Joanna welcomes special guest Emma Lovewell into the kitchen to make traditional Asian dishes, including Japchae, yaki gyoza and egg drop soup.

Alex Guarnaschelli gets an assist from Malin Akerman. Andrew Bent and Alejandro Barrientos try to steal a win while Malin runs interference in the kitchen.

Golf star Michelle Wie joins Scott Conant to add a stroke to Bobby's game. Jeannette Liebers and Chris Bonnivier try to make sure Bobby takes a mulligan.

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

It's a kerfuffle in the kitchen as four chefs work with prized fungi in every round. A pricey cut of meat in the entrée basket puts pressure on the chefs.

Joanna shares her all-time favourite recipes, including Chicken Cordon Bleu, Gruyère Potato Casserole, and Arugula and Dried Cherry Salad.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.

Molly Yeh assembles a delicious picnic! It includes tasty pickle dip fried bologna sandwiches, falafel farfalle and colourful tie-dye cookies.

Molly Yeh makes snowshoeing snacks! They include pistachio white chocolates, and beef and rutabaga pies with jalapeno ketchup. And, she throws a gruyere fondue party!

Molly Yeh makes a cosy dinner with an Asian twist on a comfort classic, satisfying stir-fry, sweet and sticky veggies and spiced cookies.

Molly Yeh cooks up exciting party bites, including a twist on latkes, sweet and savoury meatballs, Caesar salad and a sprinkle-covered dessert.

Tulsa. Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.

Duff Goldman and his Hollywood crew of bakers make an anniversary cake for the video game Skylanders. And, they create a towering cake for a casino-resort.

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

Amanda Freitag and Sunny Anderson team up to demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron.

Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.

Guy hits the road looking for the best chicken dinners and finds a rocker mom's favourite chicken, fried Thai wings and a California hot dog spot with unique chicken and waffles.

Guy heats up with spice and cools off with ice starting with hot dishes in California and Virginia before chilling with a Hawaiian tropical shaved ice.

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.

Four determined chefs stake out and dish up a continental breakfast. Then, it's a close call to see whose culinary creations make the judges melt.

The remaining teams are challenged with creating structures and decorations for their Candy Land town squares. Who will make it to the finale?

Cooking - Ep. 1. Show.

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

Cooking - Ep. 3. .

The competitors create appetisers including Central Asian bread and a sweet-and-sour treat. The dessert round features an Indian snack and pastries.

The remaining teams are challenged with creating structures and decorations for their Candy Land town squares. Who will make it to the finale?

Cooking - Ep. 1. Show.

Cooking - Ep. 1. Twenty-four elite chefs enter the arena where they will spend the next 24 hours cooking, and they'll have to use their speed to impress judge Jet Tila.

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.

Four determined chefs stake out and dish up a continental breakfast. Then, it's a close call to see whose culinary creations make the judges melt.

Joanna shares her all-time favourite recipes, including Chicken Cordon Bleu, Gruyère Potato Casserole, and Arugula and Dried Cherry Salad.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.

Amanda Freitag and Sunny Anderson team up to demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron.

Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.

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

The competitors create appetisers including Central Asian bread and a sweet-and-sour treat. The dessert round features an Indian snack and pastries.

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.

Tips And Tricks. Rachel Khoo gives her culinary tips and for creating amazing food at home. She prepares a dark chocolate pudding, roast chicken parcels and a spring salad.

Make Your Own. Rachel serves up her favourite recipes using everyday ingredients. Dishes include a quick lentil dal with homemade flatbreads, fresh pesto, and peach-ripple ice-cream.

Rachel reimagines her favourite childhood recipes. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps.

The remaining teams are challenged with creating structures and decorations for their Candy Land town squares. Who will make it to the finale?

Cooking - Ep. 1. Show.

The team marks October with ghoulish goodies! Mauro makes a cake for the Mexican holiday, Day of the Dead, featuring sugar skulls.

Buddy meets with a coffee-mad Colombian couple who opened a coffee shop in NYC. Now they want a cake to celebrate the achievement!

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

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.

The chefs play a carnival-style game to determine their protein choice and have 30 minutes to create a masterpiece, with no salt in the pantry!

The chefs make a hearty, high-end dinner in 45 minutes for a construction crew using only the crew's lunches, bent pans and construction tools.

Guy Fieri is in Atlanta to visit an Asian eatery that serves up pork belly and wok-fried chicken. Then, a diner in Vancouver dishes out duck pancakes.

Guy Fieri is in Chico, California, to celebrate the town's food scene as residents and restaurant owners recover from the recent devastating wildfires.

Guy Fieri is going from breakfast to burgers. In Vancouver, a pie shop is serving both sweet and savoury sensations. Then, it's French toast with potatoes.

Guy Fieri hits the road for out-of-the-ordinary eats. He starts with fried chicken bao in Chico and ends with a duck banh mi and sweet potato lasagne.

TV Game - Ep. 1. Host Alyson Hannigan welcomes seven expert pumpkin carvers to compete for the title of champion and a sweet 25,000 dollars Halloween treat.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.

Four talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

Four lucky duck chefs cook with confidence and creativity when they get baskets featuring a delicious ingredient and a comfort food mashup.