Food Network

The remaining 11 chefs must dig up their basket ingredients and transform the mix of high-quality and low-quality items into five family-style dishes.

The reigning champ faces Torrece "Chef T" Gregoire and Joe Flamm as the chefs tackle fan-favourite flavors in a high-stakes culinary showdown.

Guy Fieri brings back four winners who are also proud mothers to prove mum cooks best. They make a weeknight favourite using nothing but packaged pantry items.

Ree mourns the loss of her mother-in-law by preparing a variety of dishes for the family based on her favourite meals and classic recipes.

The chefs are challenged to fry something in every course. In the first round, they must make a tasty dish using tarragon soda, zucchini and mushroom ravioli.

In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.

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

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

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.

The 11 young bakers must create garden cakes decorated with actual fruits, herbs and other natural ingredients - no glitter, sprinkles or fondant allowed.

Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert's help to salvage their family legacy.

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

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

Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates perfect.

The remaining 11 chefs must dig up their basket ingredients and transform the mix of high-quality and low-quality items into five family-style dishes.

The reigning champ faces Torrece "Chef T" Gregoire and Joe Flamm as the chefs tackle fan-favourite flavors in a high-stakes culinary showdown.

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.

Valerie Bertinelli and Duff Goldman task the remaining 10 young bakers with working in teams to create vibrant and dazzling cupcake rainbows.

For her cookbook club, Molly Yeh puts her own twists on a Midwestern hotdish, two very different salads and a caramel-filled treat.

Molly saves the day with a superhero-themed birthday bash for her niece.

Ree Drummond cuts down on the clean-up by making four one-pot recipes using a non-stick skillet, a multi-pasta pot, a Dutch oven and an old kitchen favourite.

Ree makes lunch for her father-daughter due on the farm. The menu includes cowboy quiche, honeydew melon gazpacho, and raspberry lemonade pie.

The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.

Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?

Giada hosts a star-themed cocktail party. On the menu are small bites like crispy bacon-wrapped dates, crostini with ricotta and chocolate amaretti cookies.

Giada visits LA's Belcampo Meat Company to learn about different meat cuts. Then, she makes flat iron steak with pepper pesto and skirt steak with Asian bruschetta.

Zoë seeks new twists on Hanukkah classics with her doughnuts and latkes.

Zoë stays cool making a caramel cream icebox cake and a refreshing posset.

Valerie Bertinelli and Duff Goldman task the remaining 10 young bakers with working in teams to create vibrant and dazzling cupcake rainbows.

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.

Giada hosts a star-themed cocktail party. On the menu are small bites like crispy bacon-wrapped dates, crostini with ricotta and chocolate amaretti cookies.

Giada visits LA's Belcampo Meat Company to learn about different meat cuts. Then, she makes flat iron steak with pepper pesto and skirt steak with Asian bruschetta.

Zoë seeks new twists on Hanukkah classics with her doughnuts and latkes.

Zoë stays cool making a caramel cream icebox cake and a refreshing posset.

Guy finds Hunter and Antonia Lofaso holding a competition featuring his least favourite food: eggs! The chefs try to get Guy to take bites of egg-heavy dishes.

Ree Drummond cuts down on the clean-up by making four one-pot recipes using a non-stick skillet, a multi-pasta pot, a Dutch oven and an old kitchen favourite.

Ree makes lunch for her father-daughter due on the farm. The menu includes cowboy quiche, honeydew melon gazpacho, and raspberry lemonade pie.

The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.

Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?

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

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

Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates perfect.

Maneet Chauhan and Jaymee Sire are celebrating Bobby Flay's demise and have invited chefs Victoria Elizondo and Tajahi Cooke to join their party!

Valerie Bertinelli and Duff Goldman task the remaining 10 young bakers with working in teams to create vibrant and dazzling cupcake rainbows.

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter's establishment get back on their feet.

Guy is firing up meaty meals and veggie specialties when he visits a funky spot and a vegan joint in California, then heads to a carnivore's paradise in Florida.

Guy's hitting culinary hot spots in South Beach, Florida, like a real-deal taqueria, an authentic German joint and a poolside oasis.

Sunny Anderson and journalist Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through drills.

Chefs Emily Oyer and Dan Jacobs are back for revenge! Ted Allen and TV host Lauren Scala help to ensure one chef doesn't lose twice to Bobby Flay.

Giada hosts a star-themed cocktail party. On the menu are small bites like crispy bacon-wrapped dates, crostini with ricotta and chocolate amaretti cookies.

Giada visits LA's Belcampo Meat Company to learn about different meat cuts. Then, she makes flat iron steak with pepper pesto and skirt steak with Asian bruschetta.

Zoë seeks new twists on Hanukkah classics with her doughnuts and latkes.

Zoë stays cool making a caramel cream icebox cake and a refreshing posset.

The chefs must create a hearty French entrée and side with frozen ingredients and shared access to only one oven, stovetop and fryer.

Valerie and Duff challenge the young bakers to create breakfast, lunch and dinner imposters. One baker must make a dessert that looks like sushi rolls.

Cooking - Ep. 7. Cooking show.

Cooking - Ep. 8. Cooking show.

Ree Drummond shares her football inspired food. Recipes include nachos and double-fried potatoes, honey ham sandwiches and pig pickin' cake.

Ree Drummond is sharing recipes from her favourite pizza place. She makes an easy pizza dough, Caesar salad, her signature pie and a fun and spicy cocktail.

The chefs are handed three Thanksgiving-themed baskets. In one round, they are challenged to make a turkey dish using breakfast sausage and leeks.

Chef Robert Irvine is in Delaware to help a restaurant that is on the verge of being closed down. Robert must motivate an owner who is deep in debt.

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 final three chefs create vibrant theatrical dessert displays to win $50,000 and be crowned the Ultimate Baking Champion.

Valerie and Duff challenge the young bakers to create breakfast, lunch and dinner imposters. One baker must make a dessert that looks like sushi rolls.

Andrew Zimmern spotlights Hamptons seafood icons such as wood-roasted whole fish and clam chowder.

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.

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

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 final three chefs create vibrant theatrical dessert displays to win $50,000 and be crowned the Ultimate Baking Champion.

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

Ree Drummond is sharing recipes from her favourite pizza place. She makes an easy pizza dough, Caesar salad, her signature pie and a fun and spicy cocktail.

The chefs are handed three Thanksgiving-themed baskets. In one round, they are challenged to make a turkey dish using breakfast sausage and leeks.

Chef Robert Irvine is in Delaware to help a restaurant that is on the verge of being closed down. Robert must motivate an owner who is deep in debt.

Guy is firing up meaty meals and veggie specialties when he visits a funky spot and a vegan joint in California, then heads to a carnivore's paradise in Florida.

Guy's hitting culinary hot spots in South Beach, Florida, like a real-deal taqueria, an authentic German joint and a poolside oasis.

Sunny Anderson and journalist Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through drills.

Chefs Emily Oyer and Dan Jacobs are back for revenge! Ted Allen and TV host Lauren Scala help to ensure one chef doesn't lose twice to Bobby Flay.

Valerie and Duff challenge the young bakers to create breakfast, lunch and dinner imposters. One baker must make a dessert that looks like sushi rolls.

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

Molly Yeh hosts a lunch for the real farm spouses of the wheat harvest. She makes sausage, squash, bean and chard soup and sweet potato mini cakes.

Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, including sweet rose semlor buns, savoury Swedish meatballs, and a big green salad.

For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.

Molly Yeh shares simple recipes to make life a little less complicated. She makes her Midwestern oatmeal cookie salads and a fluffy harissa potato chip frittata.

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 final three chefs create vibrant theatrical dessert displays to win $50,000 and be crowned the Ultimate Baking Champion.

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

New Jersey. 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.

Three competitive pastry chefs from Kentucky, California and New Jersey hope their talent will outshine Alex Guarnaschelli's pastry expertise.

Three chefs representing some of America's busiest sports stadiums challenge Alex Guarnaschelli in a battle for the best game day dish.

Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

The four remaining campers use foraged ingredients like lavender, lemon, honey and pine nuts. Then, they make woodland-inspired desserts to impress Martha Stewart.

Two of the four remaining chefs will be going home after a wild boar challenge. Who make it to the finale and battle it out for the life-changing grand prize?

The 11 young bakers must create garden cakes decorated with actual fruits, herbs and other natural ingredients - no glitter, sprinkles or fondant allowed.

Valerie Bertinelli and Duff Goldman task the remaining 10 young bakers with working in teams to create vibrant and dazzling cupcake rainbows.

Valerie and Duff challenge the young bakers to create breakfast, lunch and dinner imposters. One baker must make a dessert that looks like sushi rolls.

The four remaining campers use foraged ingredients like lavender, lemon, honey and pine nuts. Then, they make woodland-inspired desserts to impress Martha Stewart.

Two of the four remaining chefs will be going home after a wild boar challenge. Who make it to the finale and battle it out for the life-changing grand prize?

Robert tries to save Grille No. 13 in Waldorf, Maryland. The owner is $350,000 in debt and has no time to spend with her infant daughter.

Robert travels to Pennsylvania to rescue Soul Food in the Park. He must completely renovate the rundown building and help the owner overcome his anger issues.

Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.

Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.

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.

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

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

Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

Martha Stewart puts four fearless chefs to the test as they vie for a $50,000 prize. First, she asks them to create a dish with blueberry pie and oysters.

Four chefs take on Martha Stewart's unique challenges as they attempt to claim the $50,000 prize. First, the chefs must cook with hasty pudding and mussels.

The four remaining campers use foraged ingredients like lavender, lemon, honey and pine nuts. Then, they make woodland-inspired desserts to impress Martha Stewart.

Two of the four remaining chefs will be going home after a wild boar challenge. Who make it to the finale and battle it out for the life-changing grand prize?

The Valastros spend summer at the Jersey Shore, and Buddy makes a rollercoaster cake! In Hoboken, the team creates an edible board game!

A Jersey Shore surf shop owner wants a summery cake for a surfing contest. And, Mauro gets melon fever with a cake order for a watermelon festival!

The sky's the limit! Buddy creates a beautiful butterfly cake for a local zoo. Meanwhile, the team gets an order for the US Air Force. Will it take off?

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!

Ree fills the fridge with her kids' favourite foods while they all help out at the Merc. She prepares Paige's quiche, restorative chicken noodle soup and berry yoghurt parfaits.

Ree Drummond shares her handy tips for quick and nutritious breakfasts. She makes shortcut chocolate chip and hazelnut pancakes and a refreshing mango smoothie.

Ree cleans out her fridge and uses up the food that's on its way out. She makes lemon rice pudding, fridge gazpacho, Tex-Mex chicken and chicken Alfredo.

Ree shares useful tips to add more flavour to store-bought food. She upgrades a plain white loaf with cheese and plenty of garlic. Plus, a tin of soup gets a makeover!

Novelist Ann Patchett joins Ina for a fun-filled day at the barn, complete with a country dessert and a delicious grain salad done two ways.

Chef Eric Ripert stops by Ina Garten's barn to share some French apple tart, stunning seared tuna with ginger soy salad, and life-changing stories.

Makenna highlights Provence and welcomes students with vastly different skill levels - from a total kitchen novice to a cookbook author.

Elizabeth Poett celebrates springtime on the ranch! She harvests fresh honey to use in honey lemon cake and lemon buttermilk fried chicken.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew. Later, she serves brisket sandwiches out of the tailgate of her pickup truck.

The reigning champ battles chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes in a town full of surprises.

Robert Irvine heads to Shreveport, Louisiana, to save Eddie's Restaurant, a seafood spot and a family legacy at risk of being run into the ground.

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.

Elizabeth Poett celebrates springtime on the ranch! She harvests fresh honey to use in honey lemon cake and lemon buttermilk fried chicken.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew. Later, she serves brisket sandwiches out of the tailgate of her pickup truck.

The reigning champ battles chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes in a town full of surprises.

The arena heats up as host Eric Adjepong welcomes three chefs who are ready to show Chef Alex Guarnaschelli and the judges their unique take on cooking with spice.

Host Eric Adjepong welcomes three shellfish experts from Louisiana, Maine and Hawaii to challenge Chef Alex Guarnaschelli in two intense rounds of cooking.

Martha Stewart puts four fearless chefs to the test as they vie for a $50,000 prize. First, she asks them to create a dish with blueberry pie and oysters.

Four chefs take on Martha Stewart's unique challenges as they attempt to claim the $50,000 prize. First, the chefs must cook with hasty pudding and mussels.

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

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.

Ree Drummond shares her handy tips for quick and nutritious breakfasts. She makes shortcut chocolate chip and hazelnut pancakes and a refreshing mango smoothie.

Ree cleans out her fridge and uses up the food that's on its way out. She makes lemon rice pudding, fridge gazpacho, Tex-Mex chicken and chicken Alfredo.

Ree shares useful tips to add more flavour to store-bought food. She upgrades a plain white loaf with cheese and plenty of garlic. Plus, a tin of soup gets a makeover!

Guy's digging in to all kinds of meat: out of the smoker, on the grill, and into the fryer when he visits Miami, Florida, and Modesto and Stockton, California.

Guy Fieri goes on an international journey cruising the food scene in Cuba, including a Soviet spot serving authentic Russian fare and an outdoor "paladar" grilling up lamb-stuffed plantains.

Brooke Williamson and Tiffany Derry are cheering for returning chefs Kathy Fang and Nate Appleman to have victory over Bobby Flay.

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

Elizabeth Poett celebrates springtime on the ranch! She harvests fresh honey to use in honey lemon cake and lemon buttermilk fried chicken.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew. Later, she serves brisket sandwiches out of the tailgate of her pickup truck.

The reigning champ battles chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes in a town full of surprises.

Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only shop ingredients and no ovens, fryers or stoves.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create portable desserts. And, they must make a special version of "ants on a log."

Molly Yeh makes a delicious dinner during naptime. She whips up a spin on a popular soup, simple salmon, a rolled omelette and a lightly sweet snack.

Molly Yeh celebrates her 10th wedding anniversary with a croissant casserole, avocado hash, fruit salad and peanut butter blondies.

The Drummond family throw a farewell dinner for their college-bound cousins. The menu includes delicious mashed potatoes, cauliflower salad and grilled rib-eyes.

Ree fills her freezer with breakfast dishes and feeds the crew on the ranch. She makes freezer breakfast Paninis, berry croissants and frozen yoghurt.

Four chefs must utilise an ancient cooking technique while making delicious modern dishes. The two chefs left remaining have to use fishy candy in the dessert round.

In Port Jervis, New York, Robert helps a restaurant with an identity crisis. The owner needs a change or this small-town gem will have to close.

Chef Brittanny Anderson takes on the Titans. Things get spicy before history is made when judge Michael Psilakis awards the first-ever perfect score.

The teams must build a multi-component BBQ feast using only vertical fire - suspended proteins, open flames, and zero safety nets.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create portable desserts. And, they must make a special version of "ants on a log."

New Jersey. 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.

Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner's under-prepared daughter.

Chef Brittanny Anderson takes on the Titans. Things get spicy before history is made when judge Michael Psilakis awards the first-ever perfect score.

The teams must build a multi-component BBQ feast using only vertical fire - suspended proteins, open flames, and zero safety nets.

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.

The Drummond family throw a farewell dinner for their college-bound cousins. The menu includes delicious mashed potatoes, cauliflower salad and grilled rib-eyes.

Ree fills her freezer with breakfast dishes and feeds the crew on the ranch. She makes freezer breakfast Paninis, berry croissants and frozen yoghurt.

Four chefs must utilise an ancient cooking technique while making delicious modern dishes. The two chefs left remaining have to use fishy candy in the dessert round.

In Port Jervis, New York, Robert helps a restaurant with an identity crisis. The owner needs a change or this small-town gem will have to close.

Guy's digging in to all kinds of meat: out of the smoker, on the grill, and into the fryer when he visits Miami, Florida, and Modesto and Stockton, California.

Guy Fieri goes on an international journey cruising the food scene in Cuba, including a Soviet spot serving authentic Russian fare and an outdoor "paladar" grilling up lamb-stuffed plantains.

Brooke Williamson and Tiffany Derry are cheering for returning chefs Kathy Fang and Nate Appleman to have victory over Bobby Flay.

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

Valerie Bertinelli and Duff Goldman challenge the young bakers to create portable desserts. And, they must make a special version of "ants on a log."

Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner's under-prepared daughter.

Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains.

Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits.

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

Scott Conant and Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

Chef Brittanny Anderson takes on the Titans. Things get spicy before history is made when judge Michael Psilakis awards the first-ever perfect score.

The teams must build a multi-component BBQ feast using only vertical fire - suspended proteins, open flames, and zero safety nets.

As the competition begins, Duff Goldman's team takes on Elizabeth Rowe's team in the first battle featuring cakes inspired by the world of Superman.

Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.

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

Ree loves making breakfast for everyone on the ranch. She makes savoury and sweet breakfast kebabs, pancake packets and a portable egg sandwich.

Ree takes on a Thanksgiving-themed Q and A. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu.

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

At a restaurant in Warren, Rhode Island, Robert meets an owner who hasn't updated the menu, décor or his attitude since he opened the place 25 years earlier.

Expert Thai chefs Sugar Sungkamee and Arnold Myint join Jet Tila as they attempt to blow Alex Guarnaschelli out of the water with their skills.

The remaining chefs have a limited time to execute two exacting dishes. Judge Andrew Zimmern decides which chefs advance to the final shift.

Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.

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 explores the bountiful larder of the Scottish Highlands from lean, flavourful Highland beef and sweet, buttery shellfish to handheld meat pies and smoked salmon.

In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.

Expert Thai chefs Sugar Sungkamee and Arnold Myint join Jet Tila as they attempt to blow Alex Guarnaschelli out of the water with their skills.

The remaining chefs have a limited time to execute two exacting dishes. Judge Andrew Zimmern decides which chefs advance to the final shift.

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

Ree loves making breakfast for everyone on the ranch. She makes savoury and sweet breakfast kebabs, pancake packets and a portable egg sandwich.

Ree takes on a Thanksgiving-themed Q and A. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu.

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

At a restaurant in Warren, Rhode Island, Robert meets an owner who hasn't updated the menu, décor or his attitude since he opened the place 25 years earlier.

Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains.

Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits.

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

Scott Conant and Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.

In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.

Guy cruises Maui with his buddy chef Reno Henriques for real-deal regional favourites, fresh food truck fare and St Louis-style barbecue.

Guy Fieri tucks into big international flavours. He visits a Filipino joint in LA, samples Ethiopian cuisine and enjoys Indian classics in Minneapolis.

Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.

Special judges, Scott Conant and internet sensation Hannah Hart, pick between David Adjey and Cory Morris to compete against the master, Bobby Flay.

Expert Thai chefs Sugar Sungkamee and Arnold Myint join Jet Tila as they attempt to blow Alex Guarnaschelli out of the water with their skills.

The remaining chefs have a limited time to execute two exacting dishes. Judge Andrew Zimmern decides which chefs advance to the final shift.

Duff Goldman's team and Ashley Holt's team battle to make cakes inspired by their best meal ever and featuring hyper realistic food.

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.

Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, fluffy ginger scallion chicken steamed buns and a matcha crepe cake.

Molly Yeh makes a special brunch for the family to celebrate her anniversary. The menu features shakshuka with feta and Brussels sprouts and bacon hash.

Ree Drummond prepares for a party with a tasty selection of low-carb starters. She begins with sausage stuffed mushrooms and zucchini roll ups.

Ree makes a variety of sweet festive treats! They include cinnamon roll cookies, red velvet crinkle cookies and no-bake cornflake wreaths.

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

Robert tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill. Can he help the owners or will they close?

In a high-risk challenge, the ten remaining chefs must dive into choppy waters to retrieve their basket ingredients.

In an epic battle for golden brown and delicious domination, the returning champion takes on chefs Jacob Town and Taylor Frankel.

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.

Chef Andrew Zimmern travels the globe in search of the most delectable and 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.

Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?