Food Network

Things get heated when the bakers spice up bento box cakes using aphrodisiacs. And they must balance passion and heat for a passion fruit dessert.

Capo Di Casa. The two remaining chefs are stunned when some unwelcome guests arrive at the villa. Judges Alex Guarnaschelli and Gabe Bertaccini choose the winner.

The chefs find creative uses for waffles. They add some heat to their appetisers with chiles de arbol and waffles take the form of cookies in the dessert round.

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

This trip, Guy Fieri's hitting the road and grabbing grub straight out of Mom's kitchen. In Boulder, a mother-son team servin' up Chinese specialties like dan dan noodles and steamed buns.

This trip, Guy Fieri uncovers some surprising culinary discoveries. In Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialties.

Chef Carla Hall and dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Valerie and Duff challenge six young bakers to make tasty treats for puppies. The dessert must reflect the puppy's first birthday or their life after adoption.

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

Molly Yeh makes a pre-game lunch for friends, and it's full of delicious finger foods! She serves her Asian Scotch eggs and crispy oven fries with feta red pepper dip.

Molly Yeh makes a birthday lunch menu for her husband and father-in-law. The menu features chicken shawarma tacos, Moroccan carrot salad and chocolate tahini cake.

Molly puts a unique spin on a few classics including meatloaf, potato galette, wedge salad and coconut cream pie.

Molly prepares for the birth of her first baby by whipping up a variety of freezer-friendly meals. The menu includes sweet potato and black bean burritos.

Things get heated when the bakers spice up bento box cakes using aphrodisiacs. And they must balance passion and heat for a passion fruit dessert.

Andrew Zimmern explores hotspots and diverse culinary treasures in Hollywood. He digs into steak and martinis, Persian ice cream, Thai steam fish and Armenian flatbread!

Andrew Zimmern explores the alluring traditional dishes of Phuket, Thailand. He samples everything from spicy crab curry to sweet and crispy street snacks.

Andrew Zimmern explores the elaborate and unique food feasts of Kyoto, Japan. He samples their traditional multicourse meal known as kaiseki and the comfort food obanzai.

Andrew Zimmern explores Kanazawa in Japan. He samples everything from the kano crab to sushi and other tantalising treats that are unspoiled by international tourism.

Cooking - Ep. 3. .

Chefs representing California, Texas and New York try to blow Alex Guarnaschelli out of the water in a battle of Mediterranean dishes.

This trip, Guy Fieri uncovers some surprising culinary discoveries. In Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialties.

Guy Fieri's travelling the country, digging into awesome bird and beef. In Longmont, a fried chicken emporium servin' up their specialty along with unique chicharrones.

Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

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?

Gabe Bertaccini settles a 15-year grudge against Tyler Romine, and rival caterers Taylor Frankel and Maria Busato go head-to-head.

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!

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.

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.

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?

Robert Irvine heads to Louisiana to help a restaurant struggling to stay afloat after consecutive years of losing more than $100,000. Can Robert reverse the trend?

Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.

Andrew is highlighting the world-class eats of Vancouver, British Columbia, celebrating modern twists on old favourites from spot prawns, sushi and king crab to Japadogs and salmon candy.

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.

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

The chefs rush to come up with ways to utilise the alligator in the first basket. But they soon learn their gator plans might be difficult to execute.

Peaches and pancetta in the appetiser basket make for a creative first round. An unusual pork product in the entrée basket is a little bit gory.

This trip, Guy Fieri uncovers some surprising culinary discoveries. In Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialties.

Guy Fieri's travelling the country, digging into awesome bird and beef. In Longmont, a fried chicken emporium servin' up their specialty along with unique chicharrones.

Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

The chefs are given some of the most bizarre ingredients imaginable. In the first round, they must cook using foot soup and pork uterus.

The chefs set out to make a summer feast in three clambake-themed challenges. They include colourful cocktails, gamey sausage, and a strange starch.

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?

Gabe Bertaccini settles a 15-year grudge against Tyler Romine, and rival caterers Taylor Frankel and Maria Busato go head-to-head.

Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge.

Adam heads down the Oregon Trail to Portland, where a stack of plate-sized Mancakes, voodoo doll-shaped doughnuts and a spicy habanero fritter challenge await him.

Adam travels to Washington for award-winning burgers, mountains of ultra-fresh seafood and a 12-egg omelette challenge against one of Seattle's own.

Adam visits St. Louis to chow down on Monte Cristo hot dogs and a platter of barbecue's greatest hits before facing his frostiest challenge yet.

Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.

Ree celebrates springtime with seasonal recipes. Delicious dishes include shrimp with courgette noodles, easy lamb stew and a fresh grain salad.

Ree is on the ranch cooking up creative new pizzas. She shakes things up with a butternut squash crust pizza and thinks sweet with a brownie pizza.

Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.

You're Bacon Me Crazy. Michael Symon creates a meal that kids will love. He makes a dairy-free tomato soup with parm crisps, BLT lettuce wraps and chocolate cake donuts.

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

Jet Tila shares a creamy curry noodle dish and mouthwatering pork belly curry from the northern region of Thailand.

Jet Tila brings a taste of Japan with his hearty wagyu beef sukiyaki and some oyako donburi, the ultimate umami rice bowl.

Duck It!. Eddie Jackson hosts a battle royale between investment banker Jonny Fine and celebrity chef Tiffani Faison. Jonny whips up a childhood duck dish to take down Tiffani.

Ostrich Impossible. Eddie Jackson shocks home cook Mike Ryan with a chance to go head-to-head against world-famous chef Robert Irvine. Can Mike achieve the impossible?

Welcome To Puglia!. Twelve talented chefs arrive at a villa in Puglia, Italy, to begin the competition, but one chef's journey ends when their own team votes them out.

Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

Duck It!. Eddie Jackson hosts a battle royale between investment banker Jonny Fine and celebrity chef Tiffani Faison. Jonny whips up a childhood duck dish to take down Tiffani.

Ostrich Impossible. Eddie Jackson shocks home cook Mike Ryan with a chance to go head-to-head against world-famous chef Robert Irvine. Can Mike achieve the impossible?

Welcome To Puglia!. Twelve talented chefs arrive at a villa in Puglia, Italy, to begin the competition, but one chef's journey ends when their own team votes them out.

Reality Show - Ep. 7. Show.

The chefs are given some of the most bizarre ingredients imaginable. In the first round, they must cook using foot soup and pork uterus.

The chefs set out to make a summer feast in three clambake-themed challenges. They include colourful cocktails, gamey sausage, and a strange starch.

Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete with the best. Scott enjoys showing off his skills to the Titans.

Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.

Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.

Ree celebrates springtime with seasonal recipes. Delicious dishes include shrimp with courgette noodles, easy lamb stew and a fresh grain salad.

Ree is on the ranch cooking up creative new pizzas. She shakes things up with a butternut squash crust pizza and thinks sweet with a brownie pizza.

Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.

Guy Fieri's travelling the country, digging into awesome bird and beef. In Longmont, a fried chicken emporium servin' up their specialty along with unique chicharrones.

Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

Duck It!. Eddie Jackson hosts a battle royale between investment banker Jonny Fine and celebrity chef Tiffani Faison. Jonny whips up a childhood duck dish to take down Tiffani.

Ostrich Impossible. Eddie Jackson shocks home cook Mike Ryan with a chance to go head-to-head against world-famous chef Robert Irvine. Can Mike achieve the impossible?

Welcome To Puglia!. Twelve talented chefs arrive at a villa in Puglia, Italy, to begin the competition, but one chef's journey ends when their own team votes them out.

Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.

Valerie and Duff challenge each of the five bakers to create a giant cookie face with 3-D features that communicate assigned expressions.

Cooking - Ep. 6. Cooking show.

It's harvest time, so Molly makes a wheat truck lunch. She makes hearty fried chicken banh mi sandwich with a side of salt and vinegar potato salad.

While the family works cattle, Ree Drummond's filling the freezer with delicious components ready to turn into meals at a moment's notice.

Ree shares some of her all-time favourite recipes. From fabulous beef stroganoff, pasta ai quattro formaggi, chicken nuggets and coconut curry shrimp.

The chefs must serve up three courses of perfect pies. Ingredients include sour gummies and sausage, and dessert includes candied ginger. Who will win the $10,000 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.

Nine BBQ masters introduce themselves and their 'cue in hopes of being picked by their favorite team captain - Bobby Flay, Anne Burrell or Jet Tila.

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

Valerie and Duff challenge each of the five bakers to create a giant cookie face with 3-D features that communicate assigned expressions.

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

Nine BBQ masters introduce themselves and their 'cue in hopes of being picked by their favorite team captain - Bobby Flay, Anne Burrell or Jet Tila.

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

Cooking - Ep. 1. Cooking competition.

Ree shares some of her all-time favourite recipes. From fabulous beef stroganoff, pasta ai quattro formaggi, chicken nuggets and coconut curry shrimp.

The chefs must serve up three courses of perfect pies. Ingredients include sour gummies and sausage, and dessert includes candied ginger. Who will win the $10,000 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.

Guy Fieri's travelling the country, digging into awesome bird and beef. In Longmont, a fried chicken emporium servin' up their specialty along with unique chicharrones.

Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

Jet Tila and Sutton Foster create a new musical for Bobby Flay, while pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake to try to get Bobby Flay to fumble.

Valerie and Duff challenge each of the five bakers to create a giant cookie face with 3-D features that communicate assigned expressions.

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

Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

Guy Fieri traverses the US, grabbing international eats from Thai in Texas to Ethiopian in Arizona. And, he visits a Latin place serving empanadas in Miami.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness. Chefs Josh Elliot and Vicky Colas attempt to beat Bobby Flay.

Nine BBQ masters introduce themselves and their 'cue in hopes of being picked by their favorite team captain - Bobby Flay, Anne Burrell or Jet Tila.

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

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.

Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.

Molly makes Middle Eastern dishes with a Midwestern touch. She prepares squash falafel with spicy chipotle ranch and meaty twice baked potatoes.

Cooking - Ep. 9. Cooking show.

Ree puts a spin on four dinners. She makes sensational sausage kale strata, wild rice pancakes, breakfast quesadillas and potato hash with fried eggs.

Ree's daughter Alex and her best friend are heading to college. As they prepare for the change, she preps a delicious Tex-Mex meal including spicy taco potatoes.

Four chefs prepare an appetiser with Mediterranean foods, including baby octopus. And, they must use a prickly green and a meaty fish for the entrée round.

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's coasting through some killer oxtail in Marietta, GA, beefed-up boat noodles in Los Angeles, and primo pancetta bucatini near Cincinnati.

Guy Fieri's getting into kimchi biscuits in Georgia, killer Cajun fried rice in Los Angeles, and prime-time pastrami on Texas toast in Austin, TX.

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.

Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.

Andrew Zimmern goes on a gastronomic tour of Las Vegas. He samples everything from quail breast stuffed with foie gras, Waygu steaks and veal parmigiana.

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture. He tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.

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

Guy Fieri's coasting through some killer oxtail in Marietta, GA, beefed-up boat noodles in Los Angeles, and primo pancetta bucatini near Cincinnati.

Guy Fieri's getting into kimchi biscuits in Georgia, killer Cajun fried rice in Los Angeles, and prime-time pastrami on Texas toast in Austin, TX.

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.

Cooking - Ep. 2. Cooking competition.

Ree puts a spin on four dinners. She makes sensational sausage kale strata, wild rice pancakes, breakfast quesadillas and potato hash with fried eggs.

Ree's daughter Alex and her best friend are heading to college. As they prepare for the change, she preps a delicious Tex-Mex meal including spicy taco potatoes.

Four chefs prepare an appetiser with Mediterranean foods, including baby octopus. And, they must use a prickly green and a meaty fish for the entrée round.

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 featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

Guy Fieri traverses the US, grabbing international eats from Thai in Texas to Ethiopian in Arizona. And, he visits a Latin place serving empanadas in Miami.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness. Chefs Josh Elliot and Vicky Colas attempt to beat Bobby Flay.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay. Chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.

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

Guy checks out amazing Latin specialities from Peruvian sandwiches in Miami T Panama flavours in North Carolina to a joint in Arizona serving tacos and carne asada.

Guy digs into pizza with a surprise in Lansing, MI, standout Philly sandwiches in Wilmington, NC, and authentic Peruvian specialities in Tucson, AZ.

Bobby Flay is pushed out of his comfort zone as Ted Allen and Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

Sunny Anderson and Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavours.

Guy Fieri's coasting through some killer oxtail in Marietta, GA, beefed-up boat noodles in Los Angeles, and primo pancetta bucatini near Cincinnati.

Guy Fieri's getting into kimchi biscuits in Georgia, killer Cajun fried rice in Los Angeles, and prime-time pastrami on Texas toast in Austin, TX.

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.

Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete with the best. Scott enjoys showing off his skills to the Titans.

The bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion!

Cooking - Ep. 10. Cooking show.

Molly Yeh hosts a brunch for Bernie's library play group featuring a tot-lined frittata, sausage sandwiches, green "cookies" and choco-nutty pancakes.

The guys are away so Ree and the girls enjoy some tasty meals. For dinner she makes petite filets with wasabi and coriander cream and lobster mac-and-cheese.

Ree makes a birthday meal for Ladd. She cooks chilli cheeseburgers served with inspired sides. And, she bakes a yellow cake with chocolate buttercream frosting.

Four New Orleans chefs take on a Mardi Gras competition! Their baskets feature NOLA favourites including po' boys, and there's a boozy coffee challenge for dessert.

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

The chefs work with cottage cheese and an unusual Chinese snack food in the entrée round. There's a colourful cake and a fruity sauce in the desserts.

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 bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion!

Andrew Zimmern travels to the colourful Moroccan city of Fez. On the trip, he tucks into local treats like tagine-cooked meats, pastille and brouchettes.

Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-friend sweet dough balls.

Robert helps a Russian immigrant who's fighting to save her Las Vegas restaurant, Burnt Offerings. He must find unique ways to raise revenue and cut costs.

The chefs work with cottage cheese and an unusual Chinese snack food in the entrée round. There's a colourful cake and a fruity sauce in the desserts.

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.

Cooking - Ep. 3. Cooking competition.

The guys are away so Ree and the girls enjoy some tasty meals. For dinner she makes petite filets with wasabi and coriander cream and lobster mac-and-cheese.

Ree makes a birthday meal for Ladd. She cooks chilli cheeseburgers served with inspired sides. And, she bakes a yellow cake with chocolate buttercream frosting.

Four New Orleans chefs take on a Mardi Gras competition! Their baskets feature NOLA favourites including po' boys, and there's a boozy coffee challenge for dessert.

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

Guy checks out amazing Latin specialities from Peruvian sandwiches in Miami T Panama flavours in North Carolina to a joint in Arizona serving tacos and carne asada.

Guy digs into pizza with a surprise in Lansing, MI, standout Philly sandwiches in Wilmington, NC, and authentic Peruvian specialities in Tucson, AZ.

Bobby Flay is pushed out of his comfort zone as Ted Allen and Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

Sunny Anderson and Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavours.

The bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion!

Robert helps a Russian immigrant who's fighting to save her Las Vegas restaurant, Burnt Offerings. He must find unique ways to raise revenue and cut costs.

Guy checks out a Bosnian restaurant in Tucson, AZ, serving up Eastern European specialities to a place frying favourites in Wilmington, NC.

Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.

Michael Symon and Chrissy Metz put their heads together and noodle up a way to help chefs Loic Sany and Taylor Haupt prevail against Bobby Flay.

Jet Tila and Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity masterpieces.

The chefs work with cottage cheese and an unusual Chinese snack food in the entrée round. There's a colourful cake and a fruity sauce in the desserts.

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.

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

Making Butterfly cakes. Who will be the first to go.

Molly Yeh throws a fancy dinner with her tender beef wellington, sausage and wild rice hotdish, lavender panna cottas and salty pretzel shortbread.

Molly Yeh hosts a lawn game day filled with sweet-and-spicy cauliflower, crispy fish sandwiches, a refreshing salad and a Midwest potluck staple.

Ree is spending time with her middle children. She makes them plenty of kid-friendly dishes, including creamy bow tie chicken alfredo and grilled fruit pizza.

Ree raids the cupboards and whips up several showstopping dishes. She makes chickpea curry, peanut butter bars, tapenade crostini and seven-can soup.

The chefs prepare small plates and creative drinks in every round for a special cocktail party! Ingredients include finger limes, Scotch whisky and edible gold.

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

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

Jo makes BBQ pulled pork sandwiches, corn on the cob with charred jalapeño garlic butter and peach cobbler with actress Angela Kinsey.

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.

Making Butterfly cakes. Who will be the first to go.

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos, octopus tostadas, and Filipino chicken adobo.

Andrew explores the country classics of Nashville, from hot chicken to chess pie. Other mainstays range from heaven-sent biscuits smothered in gravy to juicy barbecue.

Robert visits Cafe No Fur in Las Vegas, where the owners - a model and a former poker player - must change their stubborn ways if they want the business to survive.

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

Jo makes BBQ pulled pork sandwiches, corn on the cob with charred jalapeño garlic butter and peach cobbler with actress Angela Kinsey.

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.

Cooking - Ep. 4. Cooking competition.

Ree is spending time with her middle children. She makes them plenty of kid-friendly dishes, including creamy bow tie chicken alfredo and grilled fruit pizza.

Ree raids the cupboards and whips up several showstopping dishes. She makes chickpea curry, peanut butter bars, tapenade crostini and seven-can soup.

The chefs prepare small plates and creative drinks in every round for a special cocktail party! Ingredients include finger limes, Scotch whisky and edible gold.

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

Guy checks out a Bosnian restaurant in Tucson, AZ, serving up Eastern European specialities to a place frying favourites in Wilmington, NC.

Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.

Michael Symon and Chrissy Metz put their heads together and noodle up a way to help chefs Loic Sany and Taylor Haupt prevail against Bobby Flay.

Jet Tila and Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity masterpieces.

Making Butterfly cakes. Who will be the first to go.

Robert visits Cafe No Fur in Las Vegas, where the owners - a model and a former poker player - must change their stubborn ways if they want the business to survive.

Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.

On this trip, Guy Fieri's playing a tasty game of chicken all over the country. In Alameda, a joint is cookin' it Nashville hot-style and putting a gourmet twist on a burger.

Geoffrey Zakarian and Kate Bolduan break the news to chefs Zack Roth and Milena Pagán - they've got to beat Bobby Flay!

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

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

Jo makes BBQ pulled pork sandwiches, corn on the cob with charred jalapeño garlic butter and peach cobbler with actress Angela Kinsey.

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.

Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen. But friendship doesn't stop Bobby from making this a fair fight!

Useing potato chips, pretzels, and chocolate to make a kitchen-sink desert.

Molly Yeh submits her chocolatey cookies to the harvest bake-off before making a hearty lunch of sandwiches, soup and tangy mac and cheese!

Molly jump-starts her trip to Mexico with tostadas, tacos and floats!

Ree Drummond's father-in-law, Chuck, is spearheading a big fence fixing project on the ranch, so Ree's saying thank you by delivering him and his crew a rib-sticking Tex-Mex lunch.

Ree Drummond's knocking out hearty breakfast biscuits that her husband and son are coming to collect on their way to feed the cattle.

The chefs race the clock with challenges that include crustaceans and a fancy pasta in the first basket. And, can they make the most of an expensive mushroom?

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

The remaining bakers face the darker side of love with challenges dedicated to ill-fated romances. They make flaky spring Napoleons and break-up cakes.

Nine elite, professional bakers are challenged to bake perfect petit fours. Then, they must create a mind-bending vanilla-flavoured cake for 50 people.

Useing potato chips, pretzels, and chocolate to make a kitchen-sink desert.

Andrew explores the edible icons of Taipei, Taiwan, a place where the dumplings can be dangerous and who you share the meal with is as important as the meal itself.

Andrew unveils the cuisine of Ho Chi Minh City, the economic and cultural centre of Vietnam. The city has a rich history and the food lives up to its legacy.

Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.