Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area. He samples Chinese dim sum, Indian panipuri, American soul food and Mexican tacos.

Andrew Zimmern is on an epic culinary tour of Aruba. He indulges in local cuisine like hearty Dutch pea soup, a comforting seafood cazuela and buttery cashew cake.

Andrew Zimmern enjoys the bold, tropical flavours of Curacao. This former Dutch trading hub's local cuisine is blended and diverse like the African stews and Dutch cheese.

Jeff Mauro teaches viewers how to make his peanut butter and chocolate stuffed bread. Plus, Sunny Anderson cooks honey glazed salmon.

Four bold competitors get ballpark foods in every basket, and the judges have high hopes for home-run stadium fare. Cheesy and fruity appetisers are in the lineup.

Andrew discovers charismatic logger, Paul Bunyan, and tries the foods along his trail in northern Minnesota. He enjoys bear pastrami, duck stew and muskrat.

Andrew heads to New Mexico to explore the route taken by Pueblo leader Po'pay during the 1680 revolt. He tries foods influenced by this historical event.

Andrew eats the Civil War-era foods that fuelled the notorious James-Younger gang. Food includes rotten tomato ketchup, ham cake, and stewed rabbit.

Nik and Sarah help make the dreams of two very young sisters come true with an Asian-Western fusion menu for their parents wedding anniversary.

The chefs are introduced to a family of a different kind. Sarah and Nik help a musician thank his band by delivering a Thai-Malaysia inspired menu.

Sarah and Nik help a couple plan an extravagant party for their wedding anniversary. They are confident that their planned dishes will be a success.

Nik and Sarah have their work cut for them as they cook up an authentic Indonesian menu to please Shirley Zecha's 81-year-old mother.

A couple calls for Nik and Sarah to whip up an authentic Vietnamese menu. Sarah prepares peppered tamarind crab, and Nik makes prawn spring rolls.

The chefs cook a feast for humanitarian Joycelyn Lee. Joycelyn and her team have been serving hot meals to the homeless since 2016.

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

Nine of America's top professional bakers are challenged with a royal baking them. They must create mini princess cakes and spectacular celebration cakes for 100 people.

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand, from coconut curry soup and a sausage with pork and chilli paste, to fish roasted in banana leaves.

Spicy grilled crab, cold and refreshing beef salad and herbaceous fish and noodle soup reflect a mission to preserve the uniqueness of Cambodian cuisine in Phnom Penh.

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.

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

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience, from the chefs' arrival to Guy's pre-show pep talk.

Creativity blossoms as four Julia Child fans compete with baskets inspired by Julia's recipes for a chance to win a dream trip to France.

The finest dishes from around the world are given an African twist. What special tricks and ingredients can be used to add some flair to these iconic meals.

Guy Fieri revisits some of the best of Flavortown, from a noodle house in San Diego to a neighbourhood bistro in New Orleans and an award-winning BBQ joint in Iowa.

Guy Fieri visits a San Diego diner where law enforcement hones their skills. Then, in Phoenix, a Triple D legend serves up a Mexican-Asian mashup that has never been matched.

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.

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.

Ree Drummond makes fast and fabulous food for two. She cooks a speedy sausage and gnocchi skillet, steakhouse ciabatta pizzas, and pancake bowls.

Ree Drummond cooks for a dinner party at her best friend's house. She makes a cheesy make-ahead dip, crowd-pleasing pasta and a decadent dessert.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience, from the chefs' arrival to Guy's pre-show pep talk.

Chefs Aarti Sequeira, Catherine McCord and Damaris Phillips' ladies' night turns into a culinary showdown with the final round hinging on French toast.

The chefs cook three dishes from their own menu. They must then use the leftovers in a special dish that would be served in their dream restaurant.

Four bold competitors get ballpark foods in every basket, and the judges have high hopes for home-run stadium fare. Cheesy and fruity appetisers are in the lineup.

Ree makes dinner in miniature for a fun get-together with her niece. She prepares adorable bacon cheeseburger bites and charming Waldorf salad skewers.

Ree makes a Mexican-inspired family dinner on the grill. On the menu are marinated carne asada with skewers of chipotle glazed shrimp and corn and squash salad.

Ree cooks easy eats with her kids, including wafflewiches using turkey bacon and roast beef. Plus, she makes shortcut homemade ravioli and an omelette in a mug.

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

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

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

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

Ree has four speedy suppers for ideal Monday to Friday meals. She makes Cajun surf and turf pasta, pineapple chicken stir-fry and a quick corn quesadilla.

Ree Drummond shares tailgate-friendly favourites for game day. She makes portable Italian pork sandwiches, and easy slow-cooker teriyaki ribs.

It's all about speed as Ree shares four quick recipes! With her kids behind the camera, she makes pancetta and butternut squash pasta and simple chocolate cake.

Ree Drummond makes warming dishes that are perfect for a cosy winter. She cooks Italian wedding casserole, braised beef and red chillies with a rich red sauce.

The chefs make their favourite summer recipes with delicious twists. Geoffrey Zakarian makes fish and chips with spicy tartar sauce.

Alton Brown challenges the competing chefs with a canned wonder in the appetizer round. Plus, can they elevate a shelf-stable surprise.

Franco Noriega recreates the meal that made him fall in love with New York City, featuring steak frites, lemony asparagus and an ooey-gooey cookie.

Franco Noriega recreates his Italian grandmother's favourite dishes, including a flatbread appetiser, meaty pasta, and a twist on an iconic dessert.

Franco Noriega makes fresh bruschetta, easy risotto, tangy chicken and a fruity salad for a quick weeknight meal that's perfect for entertaining.

Franco Noriega makes a Mexican feast highlighting his Vegetable Ceviche. Then, he whips up grilled shrimp and pineapple tacos with pineapple guacamole.

Franco Noriega makes a Peruvian feast! The menu features fluffy arepas, juicy roasted chicken, cheesy boiled potatoes, and a refreshing cocktail.

Franco Noriega serves up brunch! He whips up his piled-high avocado toast, and an elevated take on a Tex-Mex huevos rancheros with fried tortilla strips.

Guy challenges three pros to prove how delicious vegetarian cuisine can be. They make a comfort classic using only plant-based foods they can carry.

Guy Fieri samples sauced-up chicken tacos in California! Then, it's mom's mouth-watering pasta in Florida, and over-the-top Thai creations in Las Vegas.

Guy Fieri seeks meat with a little sweet. In Santa Barbara, he visits a hidden gem serving Korean paella, then he visits a Boca Raton food truck.

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

Kathy hires a new chef so she can focus on an event hosted by Kristi Yamaguchi at the Asian Art Museum. Then, Kathy is pushed outside of her comfort zone.

The chefs cook three dishes from their own menu. They must then use the leftovers in a special dish that would be served in their dream restaurant.

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 Fieri checks out how stellar sandwiches stack up with a chicken trifecta in Nebraska, dynamite dip in Alabama and bomb bao in Connecticut.

Four Northern chefs battle to see who will represent their region in the $50,000 finale, and they start off with a strange paste in the appetiser round.

Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.

Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

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.

Four chefs honour Julia Child's legacy and compete to impress guest judge Isabella Rossellini with a potato product that would have made Julia cringe.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make loaded milkshakes topped with baked goods. Which bakers will secure a place in the final.

Guy Fieri invites four 'burgermeisters' who think outside of the bun to pound out four heavy-hitting burgers using six pounds of ingredients.

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Three talented bakers enter local competitions for a chance to have their work recognized by the best in the business.

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

Michael Symon, Esther Choi and Marcel Vigneron battle each other and Eric Adjepong's deliciously deceptive wildcards for a chance at $15,000.

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

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.

Alton Brown challenges the competing chefs with a canned wonder in the appetizer round. Plus, can they elevate a shelf-stable surprise.

Guy challenges three pros to prove how delicious vegetarian cuisine can be. They make a comfort classic using only plant-based foods they can carry.

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 Fieri checks out how stellar sandwiches stack up with a chicken trifecta in Nebraska, dynamite dip in Alabama and bomb bao in Connecticut.

Four Northern chefs battle to see who will represent their region in the $50,000 finale, and they start off with a strange paste in the appetiser round.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make loaded milkshakes topped with baked goods. Which bakers will secure a place in the final.

Guy Fieri invites four 'burgermeisters' who think outside of the bun to pound out four heavy-hitting burgers using six pounds of ingredients.

Katie Lee uses the grill to make her banana butterscotch pudding. And, Alex Guarnaschelli reveals her recipe for grilled herb vinaigrette.

Alton Brown chooses strange ingredients for the competitors, starting with a super stinky item in the appetizer basket and a unique apple pie.

Robert comes to the aid of On The Bayou in Milwaukee, Wisconsin. He must help the married owners repair their broken relationship and save their livelihood.

Robert travels to Milwaukee to help a Tex-Mex restaurant that's drowning in debt. The owner must make some hard choices to save his restaurant and his family.

Brothers Yaser and Nader are on the verge of losing their French bistro, Gaston's. Robert must convince these delusional owners to transform their business.

Three sandwich fanatics show Guy Fieri their stacked skills. They're challenged to make a decadent sandwich with their Fantasy Food Draft picks.

In Florida, Guy Fieri finds a funky spot that puts a Mediterranean spin on burgers. Then, he visits a local gem dishing out Puerto Rican specialties.

Guy Fieri seeks out meaty mashups! First up in Boise, Idaho, a Russian joint serves light-out lamb, and then a Pakistani spot cooks up flavourful goat.

Four more chefs try to score the chance to work as a judge's sous-chef. Offal is an awfully shocking surprise, and a cut of meat proves problematic.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience, from the chefs' arrival to Guy's pre-show pep talk.

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

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.

Guy Fieri digs into dishes with and without meat, like righteous rabbit in Alabama, meatless chicken in Nebraska and gangster Greek in Connecticut.

Chefs from the East battle to make it to the final. For the appetiser, a dish from the Keystone State must be combined with a Big Apple cocktail.

In the US, a Georgia cafeteria sticks to Southern staples and Salt Lake City boasts a top BBQ spot.

He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA.

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.

Four devotees of the cooking icon Julia Child aim to make her proud with a twist on her fish stew. Later, there's an odd combo in the dessert basket.

Alton Brown dives into the world of dried seaweeds and why they should be in your pantry.

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner.

Guy Fieri brings in four home cook dads to take part in a DIY project: making family meals. They'll tell groan-worthy dad jokes to rack up ingredients for the meal.

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

Guy Fieri gets cheesy and meaty, starting at a New Jersey meat market with a unique sloppy joe. In Nashville, a taco joint piles nachos with hot local flavour.

Contests in Texas, California and Delaware are serious business for three wacky bakers whose creations have to be seen to be believed.

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

Top-tier chefs Stephanie Izard, Jonathon Sawyer and Karen Akunowicz battle it out in a high-paced showdown to win bragging rights and cold, hard cash.

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

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

Alton Brown chooses strange ingredients for the competitors, starting with a super stinky item in the appetizer basket and a unique apple pie.

Three sandwich fanatics show Guy Fieri their stacked skills. They're challenged to make a decadent sandwich with their Fantasy Food Draft picks.

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.

Guy Fieri digs into dishes with and without meat, like righteous rabbit in Alabama, meatless chicken in Nebraska and gangster Greek in Connecticut.

Chefs from the East battle to make it to the final. For the appetiser, a dish from the Keystone State must be combined with a Big Apple cocktail.

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner.

Guy Fieri brings in four home cook dads to take part in a DIY project: making family meals. They'll tell groan-worthy dad jokes to rack up ingredients for the meal.

Geoffrey Zakarian shares his recipe for a juicy and flavourful mushroom turkey burger. And, Alex Guarnaschelli makes hot dogs with mustard and relish.

Alton Brown chooses the ingredients for an extraordinary tournament! They include sticky beans and a peculiar salad in the entree round.

An Instagram cook meets Malaysian rapper over breakfast, serving up air-fried chickpeas and boiling the perfect six-minute runny eggs.

A Malaysian power couple meet a prolific chef in a food store to cook Italian dishes. They make cheese dishes, from burrata to parmigiano.

A prolific Malaysian designer goes up against a young celebrity chef to create some authentic Japanese dishes perfect for loved ones.

Actress Diana Danielle gets a lesson in the sweet stuff from Chef Edwin. They make lemon cheesecake verrine and strawberry macaroons.

Worlds collide when TV host and experienced chef Aznil teaches his TV host mentee Aliff how to create Seafood Balado as well as some kitchen tricks.

Action Star Bront Palarae meets the king of the kitchen, Chef Ismail, to create authentic Negeri Sembilan food.

Guy invites three spice experts to prove just how heated things can get. Which contestant will take on an all-star judge in the ultimate spicy showdown.

In Boise, Idaho, Guy Fieri samples flavourful sandwiches and empanadas. Then, a funky joint in Savannah serves up real-deal wood-fired pizza and bagels.

Guy Fieri checks out seaside snacks, global spice, and Southern soul. In Georgia, he visits a Tybee Island joint serving gourmet hot dogs.

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

Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.

Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

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.

Robert Irvine helps a beloved restaurant on the brink of closing its doors in Ferguson, Missouri. The owners have run out of money and options.

Returning winners from all corners of the US - North, South, East and West - are back to see who can conquer all and win $50,000.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

After a head-to-head elimination battle testing simplicity, the 12 remaining chefs face a tricky taste test from judge Graham Elliot.

While celebrating Julia Child's impact on the culinary world, four chefs face a puzzling appetiser round. Plus, they make use of an unusual powder.

Alton Brown explores the origins of ingredients with humour and expertise. He reveals the best way to cook fish: put it back in the water - in a bag.

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

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.

Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

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

Dessert Wars is the largest desserts festival in America, and the nation's top cake decorators descend on Tampa, Florida, to determine who is the best.

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

Chefs Jet Tila, Bryan Voltaggio and Michael Voltaggio bet big and cook even bigger, with a hearty helping of brotherly teasing on the side.

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

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

Alton Brown chooses the ingredients for an extraordinary tournament! They include sticky beans and a peculiar salad in the entree round.

Guy invites three spice experts to prove just how heated things can get. Which contestant will take on an all-star judge in the ultimate spicy showdown.

Robert Irvine helps a beloved restaurant on the brink of closing its doors in Ferguson, Missouri. The owners have run out of money and options.

Guy Fieri has it wrapped, pied and fried with craveable carnitas in Mobile, Alabama, elevated pizza in Cody, Wyoming, and brisket in Omaha, Nebraska.

Returning winners from all corners of the US - North, South, East and West - are back to see who can conquer all and win $50,000.

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

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.

The chefs share their recipes for simple summery dishes. Katie Lee makes baked rigatoni, while Sunny Anderson whips up raspberry brookie pie.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

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

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

Chefs Buddy and Duff create chocolate desserts to hide engagement rings for two surprise proposals. For the final cake-off they make science and space-themed cakes.

The Fieri family is back as the three youngest members are paired up with all-star chefs to prepare a one-hour Thanksgiving feast.

Guy Fieri seeks out South flavours! He visits an old ice cream shop serving seafood in Tybee Island and then a creative taco spot in Boise.

Guy Fieri heads to a Los Angeles spot dishing out El Salvadorian with a twist. Then, he visits an Oregon food cart that serves up authentic Indian.

Four champions return on a mission to become a sous-chef for a series judge. A stinky fruit and a spicy ice cream feature in the dessert round.

In the US, a Georgia cafeteria sticks to Southern staples and Salt Lake City boasts a top BBQ spot.

He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA.

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 owner of a Cajun seafood restaurant is too friendly with her employees. Can Robert Irvine help her to command respect and become a real boss.

Guy Fieri dives into a flavour overload with next-level tacos in Mobile, Alabama, Indian street food in Alberta, Canada, and vegan twists in Los Angeles.

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round.

Molly Yeh makes a delicious brunch for her family. She prepares chorizo scotch eggs and English muffins slathered in fresh chive butter.

Molly Yeh makes lunch to treat her oldest daughter. They bond over a cheesy chicken fajita hotdish and gooey monster cookie crispy rice treats.

Ree Drummond takes a trip down memory lane with special chocolate recipes. She makes chocolate cake with 7-minute frosting and chocolate rice pudding.

Ree Drummond prepares easy game-day eats, including chocolate devil cake, smash tacos and jalapeno cheddar corn dogs.

Four returning champions compete in the finale of this special tournament to win a dream trip to follow in Julia Child's footsteps in France.

Alton Brown proves that brewing cold opens all-new dimensions of coffee enjoyment. And no, iced coffee is not the same thing.

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

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.

Guy and Hunter Fieri cook up some sizzling takeout with a crazy burger from Phoenix and handmade sausages from Portland, Oregon.

Guy and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

It's the last chance of the season for Anamaria, Monty, Maythe, Lili and RaChelle to reach their goal of being the best in the baking business.

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

Competitive culinary titans Mei Lin, Tiffany Derry and Brian Malarkey put $15,000 of their own money on the line, with one chef going all in.

For the theme of surprises, the eight remaining competitors make molten lava cakes. And, they create smashable desserts using coconut as the main flavour.

Kathy and her team work double shifts to cover a tech convention that brings thousands of people into Fang. All three floors of the restaurant open for the first time.

Alton makes a big announcement that's sure to get the chefs fired up. In the entree round, the chefs discover one of the items staring back at them.

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.

Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample tasty local cuisine. He tucks into prawn curry, Portuguese chorizo and pork vindaloo.

Andrew explores the international flavours of the Bronx, New York. He finds Italian-influenced bites, spicy Jamaican meat pastries and even savoury Albanian pastries.

Andrew explores Harlem, a vibrant New York City neighbourhood. He finds colourful restaurants offering soul food, Caribbean classics and even the national dish of Senegal.

Andrew visits his favourite local food spots in central New York. He finds delicious veal and beef sausages at one of America's oldest hot dog stands.

Andrew explores the cuisine of Martha's Vineyard, the island community off the coast of Cape Cod. He finds lobster rolls, swordfish steaks and stuffed quahogs.

Andrew visits Lancaster County to celebrate iconic Pennsylvania Dutch dishes. He tastes chicken pot pie, soft pretzels and a dessert of shoofly pie.

Andrew explores New Hampshire's seacoast, which is a 13-mile stretch packed with culinary diversity. He finds Great Bay oysters and a hearty chowder.

Andrew explores the cuisine in the city of Sitka, Alaska, a place only reachable by boat or plane. He finds king salmon, halibut and Dungeness crab.

The chefs cook easy recipes with their fresh summer produce. The flavourful menu includes grilled tofu tacos, tomato bruschetta and chicken skillet.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries tripe soup and rump steak seasoned with gunpowder.

Andrew discovers the culinary magic of Germany's Romantic Road. He dines on udder schnitzel, pancreas stew, grilled goose and Franconian bread dumplings.

Andrew dives into the culinary treasures of the Amalfi Coast. He samples raw red and tucks into Mamma Agata's cloud-like meatballs.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

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.

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

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

For the theme of surprises, the eight remaining competitors make molten lava cakes. And, they create smashable desserts using coconut as the main flavour.

From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavourful fusions of Mauritius.

Andrew Zimmern reveals the iconic eats of Asheville, North Carolina. This includes tangy barbecue, decadent sweet potato pie, and succulent rainbow trout.

Andrew Zimmern dives into the flavour-packed favourites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, and upscale crab bisque.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

For this challenge, Duff Goldman's squad and Timbo Sullivan's team create cakes that feature dazzling architectural detail, both inside and outside.

Guy Fieri challenges DDD chefs to make their best-selling brunch. Plus, they make an updated diner dinner featuring some very retro diner ingredients.

Four chefs who specialise in comforting and complex Creole cuisine get creative with their basket ingredients, which include alligator meat.

Chef Alton Brown delves into the world of fermentation and explores lactic acid bacteria in the kitchen. He prepares the essential Korean side dish, kimchi.

In the US, a Georgia cafeteria sticks to Southern staples and Salt Lake City boasts a top BBQ spot.

He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA.

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.

Molly Yeh makes a delicious brunch for her family. She prepares chorizo scotch eggs and English muffins slathered in fresh chive butter.

Molly Yeh makes lunch to treat her oldest daughter. They bond over a cheesy chicken fajita hotdish and gooey monster cookie crispy rice treats.

Ree Drummond takes a trip down memory lane with special chocolate recipes. She makes chocolate cake with 7-minute frosting and chocolate rice pudding.

Ree Drummond prepares easy game-day eats, including chocolate devil cake, smash tacos and jalapeno cheddar corn dogs.

Guy Fieri challenges DDD chefs to make their best-selling brunch. Plus, they make an updated diner dinner featuring some very retro diner ingredients.

Italian chefs Antonia Lofaso, Rocco DiSpirito and Gabriele Bertaccini each put up $5,000 on a night of all-in betting and intense competition.

Geoffrey Zakarian judges the four chefs' recipes by attempting to cook their dishes. Then, he tests their ability to adjust their menu for diners.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Ree Drummond celebrates the holidays with special seasonal eats. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup.

Ree Drummond makes wintry one-pan dishes. Dishes include creamy Italian one-pan pasta, baked pancetta and butternut risotto, and white lasagne soup.

Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.

Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.

Ree celebrates her husband's birthday with his favourite foods. She serves steak with roasted garlic butter, gratin potatoes and a cowboy-style chopped salad board.

Ree creates recipes featuring unsung hero ingredients. Canned foods reveal hidden talents in her delectable salmon burgers and spam fried rice.

Ree makes global dishes from her cosy kitchen. She celebrates exotic British food with a full English breakfast and makes a delicious chicken tagine.

Ree opens her book of skillet stories, cooking up new dishes in pans. Her menu includes a strawberry almond pan cake, breakfast totchos and tortellini puttanesca.

Ree makes winning game day eats. She makes a beer cheese bread bowl, hearty short rib stew served over buttered egg noodles and a yummy cookie salad.

Ree whips up some chocolatey treats. She makes white chocolate and berry pancakes, an ultimate frozen mocha and steak with a spicy cocoa rub.

Ree Drummond serves up some tasty Tex Mex treats. The menu includes spicy shrimp and grits as well as chicken and veggie sheet pan fajitas.

The chefs share simple recipes that the whole family can make. Jeff Mauro is joined by his son to prepare a tasty bacon and pineapple pan pizza.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

Chef Casey Corn travels to Los Angeles to help a close-knit group of cousins recreate their grandma's lost ambrosia recipe.

Casey visits a New York family to help them rediscover their Grandma Lil's unique, Jewish-Italian-American meatball sauce.

Casey digs into a beloved Jewish classic, matzo ball soup, to help a married couple in Norwalk, Connecticut, track down a fourth-generation recipe.

Casey and Thomas Mulzac, a chef based in Brooklyn, explore his family's roots while working to replicate his grandma's famous stew chicken recipe.

Host Casey Corn helps a family recreate their great-grandmother Antonia's homemade lasagne with paper-thin layers and a 'sneaky' white sauce.

Host Casey Corn helps a woman recreate her grandmother's perfectly balanced capirotada, a traditional Mexican dish similar to bread pudding.

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

Guy Fieri visits a Japanese joint in Cincinnati that serves meaty gyozas. Then, a Nepalese spot in Oregon showcases their traditional fare.

Guy Fieri checks out an old schoolhouse in Ohio that has a comfort food curriculum. Then, a former church in Redmond, Oregon, serves heavenly pizza.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

Kathy and her team work double shifts to cover a tech convention that brings thousands of people into Fang. All three floors of the restaurant open for the first time.

Geoffrey Zakarian judges the four chefs' recipes by attempting to cook their dishes. Then, he tests their ability to adjust their menu for diners.

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.

Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

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

Comedian Samantha Bee and Michael Symon go all out to derail Bobby Flay so chefs Johnny Alvarez and Stanton Bundy can score a win.

The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win against Bobby Flay.

After a big team shake-up, the pitmasters could use a day of BBQ games with their new captains. Bobby Flay, Anne Burrell and Jet Tila lead their new teams.

Four chefs in hog heaven compete to serve up the best celebration of pork. A prized cut of meat appears in the appetiser round, with an offal surprise in the entrée round.

Host Alton Brown takes on the famed 'mixed rice' dish of Korea, bibimbap. He shares how to prepare and cook up this delicious cuisine from scratch.

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

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever, using only ingredients from the frozen section.

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

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

At the National Capital Area Cake Show, a Winter Wonderland theme pushes competitors to show off their best holiday cake or cookie.

Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

With $30,000 of their own hard-earned cash on the line, former champions Maneet Chauhan, Tiffani Faison and Chris Oh are hungry for repeat victory.

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.

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.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

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.

Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

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

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

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever, using only ingredients from the frozen section.

The chefs share their favourite comfort foods and summer memories. Alex Guarnaschelli prepares turkey burgers, and Katie Lee makes zucchini-pineapple bread.

Four talented chefs attempt to modernise the old concept of surf and turf! They must make flame-kissed dishes that celebrate both land and sea.

British ex-pat, Lee is on the brink of losing his restaurant, From Across the Pond, in Colleyville, TX. Robert Irvine helps him turn it around.

Robert Irvine travels to Joshua, TX, to save a failing Tex-Mex restaurant with subpar food and a strained relationship between the owners.

Robert is in San Diego, California to save a German restaurant stuck in the past. Owner and chef Peter is afraid to change his late dad's design.

Guy Fieri brings back four chefs who came close to victory their first time in Flavortown to prove the second time's a charm. But they get off to a rocky start.

Guy Fieri dives into a meaty smorgasbord! There's a skyscraper burger in Nashville and in Florida, a rockin' chef cooks up real deal gnocchi.

Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

The chefs find cheese in every basket and have to make it the star of every plate. A wild comfort food hybrid proves challenging in round two.

Guy Fieri challenges DDD chefs to make their best-selling brunch. Plus, they make an updated diner dinner featuring some very retro diner ingredients.

For this challenge, Duff Goldman's squad and Timbo Sullivan's team create cakes that feature dazzling architectural detail, both inside and outside.

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

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

And, a burger joint in Dallas is stirring things up with their mouthwatering milkshakes.

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.

Four chefs must balance the heat of powerful peppers with other flavours in their dishes, including one of the hottest chillies for dessert.

Host Alton Brown proves that not all great breads come from the oven! He takes on two very different types of fried bread, each with a tasty twist.

Valerie and Duff task the bakers with making popular cupcakes. Then, the bakers pair up to create a new cupcake for the future.

Guy Fieri surprises three all-star chef friends with an all-dessert showdown. The competitors must flip savoury diner classics into sweet treats.

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

Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

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

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.