From savoury classics like shawarma, falafel, kubbeh and hummus to tempting pastries like halva and bureka, Jerusalem's edible icons are steeped in history.

Andrew samples some of the dishes of Amman, Jordan, such as multi-tiered towers of goat and veggies, sumac-coated chicken with onions and lamb cooked in creamy yogurt sauce.

Andrew explores edible icons of Mumbai, including deep-fried fish and prawns, saucy goat over rice and vegetarian dishes from puffed rice salad to spicy potato mashups.

Andrew Zimmern explores the aromatic treasures of Hyderabad. He samples savoury potato pastries, silver-garnished syrupy fried bread and hearty meals of meat and rice.

Andrew Zimmern uncovers Panama City's classic tastes inspired by its blended cultures. They include fried whole fish and plantains and citric ceviche and yucca fritters.

Andrew samples the culinary mashups of Trinidad and Tobago including curried crab with dumplings, crispy fried shark sandwiches, and soft flatbreads.

Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.

S4/E5 - Triple D Nation: Sausage'. Guy Fieri tries knock-out candy apples at a treat truck in Pembroke, North Carolina. Then, he visits an old school Jersey City diner with a new name.

S4/E6 - Triple D Nation: Burger & Bowl'. Guy Fieri visits a Ferndale, California, poke truck for some island-inspired flavours! Then, he has frosted pastries in a Palm Desert breakfast spot.

Previous winners return to take on judge Maneet Chauhan. Cereal and odd meatballs make for a tough round one, and an edible centrepiece is in the next basket.

Chef Shirley Chung has a bone to pick with Bobby Flay's Titans - especially her former roommate, Brooke Williamson.

In the contest finale, the judges lay down the ultimate BBQ gauntlet: a super-sized, all-day competition filled with high stakes and surprises.

Robert comes to the rescue of Deraney's Two City Tavern in Barnesville, Georgia. Can the owner make amends to his staff and the local community.

Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

It's a fiesta as four chefs dial up the flavour with foods from Mexico! They combine a weird ice cream and a classic sauce and get creative with unusual chips.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

With just five chefs remaining, the two team captains must choose their teammates before they are given the details of the next challenge.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Guy Fieri invites his chef friends to put a spin on some American classics. They include butter-poached lobster rolls and seekh kebab corn dogs.

Antonia Lofaso takes the brawl directly onto the beach. Brian Malarkey and Eric Adjepong's make handheld grilled treats and their rendition of a beachside feast.

The competitors are challenged to stretch their imaginations and make the BBQ of the future. They explore the possibilities under the watchful eyes of the team captains.

Guy plays a tasty game of chicken all over the US. He finds it Nashville hot-style in California and French-style at a pizza-pasta place in Seattle.

Guy reels in yummy seafood and serious sandwiches. He checks out a fresh poke burger on Hawaii and pork buns and dim sum chicken feet in San Francisco.

Four chefs bring drive-thru to the parking lot with killer burgers, loaded tacos and ice cream classics. Which competitor will drive away a winner.

The owners of Casa Real haven't made any money since they opened six years ago. Robert travels to Loveland, Colorado, to revive this family-run restaurant.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

Chef Eduardo Garcia perfects his Reuben sandwich with from-scratch components including pastrami, sauerkraut, and 1000 island dressing.

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.

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

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

Robert comes to the rescue of Deraney's Two City Tavern in Barnesville, Georgia. Can the owner make amends to his staff and the local community.

Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

It's a fiesta as four chefs dial up the flavour with foods from Mexico! They combine a weird ice cream and a classic sauce and get creative with unusual chips.

Antonia Lofaso takes the brawl directly onto the beach. Brian Malarkey and Eric Adjepong's make handheld grilled treats and their rendition of a beachside feast.

The competitors are challenged to stretch their imaginations and make the BBQ of the future. They explore the possibilities under the watchful eyes of the team captains.

The gang shares tips and recipes for throwing an easy summer party. Alejandra Ramos and Fanny Slater make slow cooker pineapple habanero chicken sandwiches.

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

Kathleen wants Nate to step up. James and Jessica argue about finances at home and at the restaurant, while Nicole and Alan clash over power dynamics.

Nicole and Alan scout locations for Greenios and have an investment meeting. Randi begins construction on a new part of the restaurant business.

Jeanette leaves Randi to manage a hectic brunch shift on his own. Meanwhile, Jessica feels overworked but can't relinquish control.

Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.

S4/E7 - Triple D Nation: Chick'in Out'. In Santa Fe, New Mexico, Guy visits an African joint to taste their extra special oxtail. Then, he has stuffing sandwiches at a cafe in New Jersey.

S4/E8 - Triple D Nation: Crab To Curry'. In Santa Fe, New Mexico, Guy samples a banana curry! Plus, a Las Vegas trio has tripled their real estate thanks to pineapple pizza.

The chefs are thrown off by beer-battered seafood and a bizarre bouquet of pickles in the first basket. Next, the second basket contains a stinky surprise inside.

S5/E7 - Wraps And Rolls'. Guy Fieri has an East Coast experience in Florida and North Carolina at a pastrami food truck, a hot dog haven and an O.G. Triple D alum.

S5/E8 - Fishin' In Flavortown'. Guy Fieri goes fishing for Caribbean seafood at a Puerto Rican spot in Florida before diving into killer cod and burgers in Rhode Island.

Four chefs create plates that go with a cup of coffee, then try to please the judges with a lot of cheese. Things get nutty in the final stakeout.

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.

Guy Fieri loads up on things meaty, cheesy and a little sweet, like wild waffles in Anchorage, Alaska, and sizzling steak tacos in Aspen, Colorado.

The competitors take their ribeye appetisers in very different directions. Plus, they incorporate a movie snack and a piece of poultry into their dishes.

For Nick's parent's anniversary, Molly puts a twist on their favourite foods. She gets creative with tofu schnitzel and blue corn blueberry muffins.

Molly Yeh hosts a Middle Eastern-inspired brunch extravaganza! She makes falafel waffles with creamy lemon yogurt slaw and chocolate rose buns.

Ree Drummond turns rotisserie chicken into four quick dinners that feature gnocchi, BBQ chicken salad, artichoke bread bombs and tacos.

Ree Drummond shares favourite foods from Oklahoma, including saucy tots, a sensational burger, crispy okra and an over-the-top root beer float.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion.

Guy Fieri and his friends are raising their tailgate game at the ranch. They serve up skirt steak Philly cheesesteaks, taco pies, and oxtail gyoza.

Antonia Lofaso challenges the chefs to create 4th July-inspired dishes. The teams create an all-American party platter that represents their coast.

In the contest finale, the judges lay down the ultimate BBQ gauntlet: a super-sized, all-day competition filled with high stakes and surprises.

Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.

Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.

Celebrity judges Jet Tila, Maneet Chauhan, Antonia Lofaso and Eddie Jackson use their culinary skills to battle it out and win $5,000 for their charity.

The owner of Deno's I-76 has been abandoned by her employees. Robert must help her find new staff and the inspiration to turn around this failing diner.

Chef Eduardo Garcia surprises his wife with a special date. After a day in nature, he prepares a dinner of scallops, grits, and his wife's favourite, cream cheese pie.

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.

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

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

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.

Guy Fieri loads up on things meaty, cheesy and a little sweet, like wild waffles in Anchorage, Alaska, and sizzling steak tacos in Aspen, Colorado.

The competitors take their ribeye appetisers in very different directions. Plus, they incorporate a movie snack and a piece of poultry into their dishes.

Antonia Lofaso challenges the chefs to create 4th July-inspired dishes. The teams create an all-American party platter that represents their coast.

In the contest finale, the judges lay down the ultimate BBQ gauntlet: a super-sized, all-day competition filled with high stakes and surprises.

The chefs cook delicious dishes to celebrate dads everywhere. Sunny Anderson makes pulled pork eggs benedict, while Katie Lee whips up cheeseburgers.

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

The remaining competitors need to put their own spin on an international BBQ style, and the challenge pushes some contenders far out of their comfort zone.

The competitors are challenged to stretch their imaginations and make the BBQ of the future. They explore the possibilities under the watchful eyes of the team captains.

In the contest finale, the judges lay down the ultimate BBQ gauntlet: a super-sized, all-day competition filled with high stakes and surprises.

Paul Hollywood returns to the capital of Cyprus, Nicosia, where he worked and lived for six years. He bakes the traditional Cypriot dishes that he loves.

S4/E9 - Triple D Nation: Mac Meat'. It's a full-blown meat-fest when Guy Fieri checks out meatloaf in Las Vegas. Then, he hits up stuffed street tacos and unique burgers in New Jersey.

S4/E10 - Triple D Nation: Wrapped Up'. Guy visits a crepe shop in Vegas that serves everything from pork to peaches. Plus, he tries killer carnitas in Santa Barbara, California.

With their sights set on defeating Bobby in the tournament finale, returning champs face an unusual beef jerky product and a twist on hummus in round two.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

With just five chefs remaining, the two team captains must choose their teammates before they are given the details of the next challenge.

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.

Guy Fieri digs into appetisers, dessert and everything in-between. In Wyoming, an old-school cafe is loading up green-chili burritos and homemade pie.

The chefs are in for a puzzle when they discover a very sweet drink and a tricky beef product in the first round. A giant clam proves challenging.

The American bakers attempt to perfect the soufflé. Then, they go big with a pâte à choux dough dessert that spotlights the egg in three ways.

Twelve bakers layer a 'tarot-misu' depicting the Henson & Sons Carnival's demise and scare up a new mascot by designing creepy clown cakes.

Guy Fieri wants comfort food with a modern twist. Delicious dishes include chicken-fried eggplant, tomato soup and grilled cheese, and salted caramel monkey bread.

Antonia Lofaso starts with a double elimination! Two chefs face off in a pizza showdown, where the losing chef is automatically eliminated.

Three barbecue legends take on a rising-star pit master from Texas in a contest that includes a twist on chicken pot pie, Texas pecans and a 16-hour pork butt smoke.

Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.

Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.

The competition heats up when romance is on the menu! From fancy to cheap dates, the final chefs then aim to make a big impression with dessert.

Robert visits Rest Haven in Clarksdale, Mississippi, and finds an owner who needs to trust her son and her staff in order to save her family business.

Eduardo hosts a friendly archery competition, followed by a campfire cookout that includes paella, grilled tomatoes, and lavender-honey ice cream.

Chef Eduardo Garcia cooks a rustic ranch-style dinner in his own personal 'food forest,' a massive garden filled with wild plants and aromas.

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.

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

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

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.

Guy Fieri digs into appetisers, dessert and everything in-between. In Wyoming, an old-school cafe is loading up green-chili burritos and homemade pie.

The chefs are in for a puzzle when they discover a very sweet drink and a tricky beef product in the first round. A giant clam proves challenging.

Antonia Lofaso starts with a double elimination! Two chefs face off in a pizza showdown, where the losing chef is automatically eliminated.

Three barbecue legends take on a rising-star pit master from Texas in a contest that includes a twist on chicken pot pie, Texas pecans and a 16-hour pork butt smoke.

Katie Lee uses the grill to cook sesame shrimp with rice foil packs. Later, the hosts share their favourite new shopping shortcuts for the summer.

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

Alex Guarnaschelli challenges four chefs to up the ante at Smith's in Las Vegas, Nevada. One chef must turn savoury into sweet for their breakfast dish.

Alex challenges the chefs to gamble with unsuspecting shoppers' carts and create the best nacho platter. Plus, they are asked to create a retro-goes-modern dish.

Alex Guarnaschelli challenges four chefs to blindly pick their ingredients for a sandwich meal. Plus, they must cook an indulgent dessert.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

For Nick's parent's anniversary, Molly puts a twist on their favourite foods. She gets creative with tofu schnitzel and blue corn blueberry muffins.

Molly Yeh hosts a Middle Eastern-inspired brunch extravaganza! She makes falafel waffles with creamy lemon yogurt slaw and chocolate rose buns.

Ree Drummond turns rotisserie chicken into four quick dinners that feature gnocchi, BBQ chicken salad, artichoke bread bombs and tacos.

Ree Drummond shares favourite foods from Oklahoma, including saucy tots, a sensational burger, crispy okra and an over-the-top root beer float.

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.

In Yilan, Taiwan, Armando learns the secret behind the famous Peking Duck and hunts for duck with his bare hands.

Armando gets a taste of aboriginal life with Taiwan's KaoShih tribe. The hunters demonstrate how to set boar traps and catch freshwater shrimp.

Abner and Amanda prove that kids and adults can enjoy the same dinner of lemon chicken, grilled broccolini and truffle cake balls.

Abner and Amanda share the meal that feels like home on the road - shawarma on garlic flatbread with lemon tahini and cilantro sauce.

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.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.

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

Guy Fieri and his friends are rooting out the root vegetables. They make maple sweet potatoes, yucca fries and a whole carrot salad.

Chef Shirley Chung has a bone to pick with Bobby Flay's Titans - especially her former roommate, Brooke Williamson.

In the contest finale, the judges lay down the ultimate BBQ gauntlet: a super-sized, all-day competition filled with high stakes and surprises.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

With just five chefs remaining, the two team captains must choose their teammates before they are given the details of the next challenge.

The American bakers attempt to perfect the soufflé. Then, they go big with a pâte à choux dough dessert that spotlights the egg in three ways.

Twelve bakers layer a 'tarot-misu' depicting the Henson & Sons Carnival's demise and scare up a new mascot by designing creepy clown cakes.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

Chef Tiffani Faison and The Kitchen's Jeff Mauro give Bobby Flay a royal pain as chefs Roosevelt Ceasar and Natalia Rosario make a run for his crown.

Chef Alex Guarnaschelli reunites with chef Eric Adjepong to lead the charge with chefs Tara Monsod and Tomas Chavarria and take Bobby Flay down.

Alex Guarnaschelli and Jeff Mauro aim to take down Bobby Flay. Chefs Kathy Fang and Natascha Hess get into a pickle with the star ingredient.

Katie Lee Biegel and David Burtka dial up the distractions while chefs Lambert Givens and Jesse Houston try to beat Bobby Flay.

Hamilton star Christopher Jackson and chef Josh Capon double-team Bobby Flay while chefs Edwin Bayone and Kyle McClelland deep-fry his ego.

Natalie Morales is back in the kitchen with Eddie Jackson and chefs Tim Kuklinkski and Sedesh Wilkerson to beat Bobby in a battle of Scotch eggs.

Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a 'drop challenge' to erase him off the board.

Colin Jost teams up with Carla Hall and enlists the help of chefs Jo Proul and Katsui Tanabe to make Bobby Flay the butt of the joke.

Comedian Nikki Glaser and chef Michael Voltaggio attempt to bring contenders Troy Gardner and Rachel Klein to a vegan victory over Bobby Flay.

The chefs whip up showstopping dishes to celebrate Independence Day. Jeff Mauro makes a succulent grilled triple decker hot dog sandwich.

The chefs struggle with a 'secret' meat in the entrée basket. Then, they must use their creativity to mix avocado and superfood desserts successfully.

Sandra Lee tasks three chefs with making gingerbread creations to mark the 30th anniversary of the film 'Beetlejuice'. Elvira, Mistress of the Dark, is guest judge.

Three chefs face their fears and create haunted theme parks in gingerbread form! Who will make it to the finale for a chance to win $25,000.

Three chefs create a party for the ghoulish stars of Halloween. The judges decide which gingerbread artist goes to the finale for a shot at the $25,000 grand prize.

Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

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

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

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

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.

The American bakers attempt to perfect the soufflé. Then, they go big with a pâte à choux dough dessert that spotlights the egg in three ways.

Twelve bakers layer a 'tarot-misu' depicting the Henson & Sons Carnival's demise and scare up a new mascot by designing creepy clown cakes.

Under the watchful eye of local fishermen, Armando tries to catch the freshest fish around and find something in the sea that he can use for dessert.

Armando picks delectable fruits and prepares a dessert for afternoon tea. Later, he visits the area where Queen Elizabeth II's Oriental Tea is grown.

Abner and Amanda share meaningful family recipes from her beloved grandmother including meatballs, Sudano peppers and garlic herb focaccia.

Abner and Amanda share their favourite Sunday meal to have with the whole family. They make Chicken Marbella, Roasted Feta Fries and Peach Galette for dessert.

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.

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

Three expert teams choose two of the scariest monsters imaginable and meld them into one edible maniacal monster mashup.

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

Guy Fieri looks for a classic flavour combination: sweet and sour. On the menu are Maine lobster peperonata, sweet and sour chicken wings and key lime pisco sours.

S5/E7 - Wraps And Rolls'. Guy Fieri has an East Coast experience in Florida and North Carolina at a pastrami food truck, a hot dog haven and an O.G. Triple D alum.

S5/E8 - Fishin' In Flavortown'. Guy Fieri goes fishing for Caribbean seafood at a Puerto Rican spot in Florida before diving into killer cod and burgers in Rhode Island.

Four chefs create plates that go with a cup of coffee, then try to please the judges with a lot of cheese. Things get nutty in the final stakeout.

For Nick's parent's anniversary, Molly puts a twist on their favourite foods. She gets creative with tofu schnitzel and blue corn blueberry muffins.

Molly Yeh hosts a Middle Eastern-inspired brunch extravaganza! She makes falafel waffles with creamy lemon yogurt slaw and chocolate rose buns.

Ree Drummond turns rotisserie chicken into four quick dinners that feature gnocchi, BBQ chicken salad, artichoke bread bombs and tacos.

Ree Drummond shares favourite foods from Oklahoma, including saucy tots, a sensational burger, crispy okra and an over-the-top root beer float.

Three expert teams choose two of the scariest monsters imaginable and meld them into one edible maniacal monster mashup.

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.

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

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.

The chefs struggle with a 'secret' meat in the entrée basket. Then, they must use their creativity to mix avocado and superfood desserts successfully.

Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.

Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.

Ree and her son, Todd, make creamy chicken cacciatore soup, Parmesan herb drop biscuits and dark chocolate cheesecake for her dad and stepmother.

Ree answers questions from friends and Pawhuska locals. Plus, she shares her chicken fajita salad, pepperoni potato salad and southern Panzanella recipes.

Ree makes dishes perfect for freezing for a friend who just had a baby. She cooks pasta casserole, white bean and sausage soup and peanut butter cup bites.

Ree makes lunch for her husband, Ladd, and his dad. She starts with her father-in-law's favourite shrimp brochettes and then the ultimate quesadillas.

Ree Drummond prepares canapes and cocktails for a painting class. On the menu is mini Hawaiian chicken skewers, courgette caprese sliders and lots more.

Ree delivers a tailgate lunch for the cowboys. She makes pressure cooker pulled pork sandwiches, pickled jalapenos and onions and a tasty apple pie dessert.

Ree and Ladd enjoy a night in together with some delicious dishes. She makes surf and turf skewers, romaine wedge salad with a tasty ranch dressing.

Ree has two busy days ahead of her so she prepares some meals in advance. Her recipes include maple sausage breakfast burritos and cobb-wedge salad.

Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.

The chefs spice up summer dishes with new flavours and recipes. Nutritionist Joy Bauer stops by to share three healthy upgrades for frozen drinks.

The chefs crush open crustaceans in every round to make sensational seafood meals. Plus, will a risky plan in the dessert round will work out.

Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.

Ree Drummond whips up four dishes that can't go wrong. First up, she makes chocolate sheet cake with vanilla bean frosting then delicious stuffed peppers.

Things get very cheesy in Ree Drummond's ranch kitchen! She makes five-cheese pasta, fiery goat dip, and for dessert, a marvellous mascarpone berry bowl.

Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta. Plus, she mixes up a ranch water cocktail.

Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

Ree Drummond gives classic dishes a lighter spin, starting with spice-rubbed grilled cauliflower steaks and fully loaded lightened up nachos.

Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.

S4/E11 - Triple D Nation: Sandwiches'. In Boise, Idaho, Guy visits an old school drive that deep dunks their Monte Cristos. Plus, in Atlantic City, patties are all wrapped up in pizza dough.

S4/E12 - Triple D Nation: Biscuits'. Guy samples Irish-inspired egg rolls in Jacksonville, Florida, and an all-American breakfast with an English twist in Ventura, California.

In the first round, a mishap leads to an alarming situation. The two remaining champs must make plans for a peculiar popcorn product in the dessert round.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.

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.

Robert tries to save The Ship Inn in Exton, Pennsylvania. The restaurant's overbearing manager has many fractured relationships and $895,000 of debt.

Guy Fieri grabs all kinds of flavour, starting in Wyoming, where a restaurant is piling up nachos, and a long-time spot is cooking vegetarian banh mi.

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans, and for Brooke Williamson, it's an epic rematch.

Bobby Flay and Michael Symon suss out the talents of eight elite barbecue masters. Before choosing teams, they compete in a backyard BBQ challenge.

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

Guy Fieri plays referee for a game day feast. Dishes include hot chili crisp baby back ribs, buffalo chicken dumplings and cheeseburger egg rolls.

Brian Malarkey and Eric Adjepong face off in a fast-food glow up for the biggest advantage yet. Then, the teams throw down by creating a coastal-themed picnic.

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.

Guy is digging into pork and pasta on this trip. In Chicago, he goes to a real-deal Italian spot with righteous ravioli and dynamite deep dish.

Things heat up fast as four chefs get cooking on the asphalt. After one blazing round, it's time to cools things off with dishes that won't cause a fire.

A former NASA physicist's move into the restaurant business has been a complete disaster. He needs Robert's help to save his business and rebuild his life.

Chef Eduardo Garcia enjoys a wagon-side picnic with his wife, Becca. He makes Montana whole wheat pappardelle pasta and fall-off-the-bone lamb shank ragout.

Chef Eduardo Garcia has New York on his mind! He invites friends over for a bagel and schmear, trout salad and latkes brunch made Montana-style.

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.

The chefs crush open crustaceans in every round to make sensational seafood meals. Plus, will a risky plan in the dessert round will work out.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

Robert tries to save The Ship Inn in Exton, Pennsylvania. The restaurant's overbearing manager has many fractured relationships and $895,000 of debt.

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

Brian Malarkey and Eric Adjepong face off in a fast-food glow up for the biggest advantage yet. Then, the teams throw down by creating a coastal-themed picnic.

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 use international flavours to turn summer vacation into a global staycation. Chef Maneet Chauhan stops by with her Indian-inspired Naanzanella salad.

Four burger-obsessed chefs compete to see who will reign supreme. They create premium beef appetisers, epic lamb burgers and challenging sweet treats.

Four talented cake artists compete to take their cake creation to a party celebrating everyone's favourite little icons. Who will earn a smiley-face and take home $10,000.

Four incredible cake artists compete to have their creations at the centre of a party celebrating everyone's favourite lasagne-obsessed cat, as well as take home $10,000.

Four bakers battle to have their cake creation at the centre of a party celebrating the 90th birthday of Paddington Bear's creator, Michael Bond. R.W. Alley.

Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

S4/E13 - Triple D Nation: Done Right'. Guy enjoys rib tips in Los Angeles, gets an Italian twist on jerk chicken in Ohio, and checks out a business-busting Vietnamese-BBQ mashup in Michigan.

S5/E1 - Triple D Nation: Pastrami'. Guy Fieri catches up on all things BBQ on St. Simons Island, Georgia. Then, he heads to Los Angeles for chicken parm and supersized subs.

In the first round, the chefs make appetisers using pizza bites and caviar. The dessert round features a sugary cereal and a gelatinous stumper.

Three expert teams choose two of the scariest monsters imaginable and meld them into one edible maniacal monster mashup.

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.

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

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.

Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience in the kitchen! Rough waters in the appetiser round make for a rocky start.

S5/E9 - Smothered And Sauced'. Guy Fieri gets saucy with a smothered sloppy joe in Orlando, drenched fries in Philadelphia and sauced-up gnocchi in East Providence.

S5/E10 - Eats Of The Northeast'. Guy Fieri samples Northeastern takes on nationwide flavours, from Californian hot dogs in Connecticut to serious strombolis in Philadelphia.

Four chefs make stick-to-your-ribs plates before they lighten things up with detox dishes. The two final competitors deliver decadent desserts.

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

Guy Fieri hosts a burger bonanza! The meaty feast includes grilled shrimp burgers, fried chicken burgers and bison meatloaf burgers.

Antonia Lofaso gets fancy with beach club-worthy cuisine. Eric Adjepong and Brian Malarkey send the chefs to the seafood market for surf and turf dishes.

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.

Guy dives into sandwiches and Southern eats. In Spokane, a food truck smokes barbecue, and in Ashland, a Mexican joint puts a tasty twist on tamales.

Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.

Four chefs make a breakfast worth going back to bed for. The remaining competitors serve up their best lunch and dinner before the judges reveal the winner.

Robert visits the Dreadlife Kitchen in North Carolina. The owner is an ex-con who turned his life around but can't find success with his restaurant.

It's taco night! Chef Eduardo Garcia has friends over for creamy black beans, caramel-drizzled churros, and a showstopping lobster Aguachile party.

Eduardo Garcia whips up a roast chicken for dinner with his twin brother! He also serves a honey mustard-dressed salad and a jammy chamomile crème brûlée.

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.

Four burger-obsessed chefs compete to see who will reign supreme. They create premium beef appetisers, epic lamb burgers and challenging sweet treats.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

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.

Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience in the kitchen! Rough waters in the appetiser round make for a rocky start.

Antonia Lofaso gets fancy with beach club-worthy cuisine. Eric Adjepong and Brian Malarkey send the chefs to the seafood market for surf and turf dishes.

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.

The gang plate up a perfect summer meal with cheesy stuffed lamb burgers and strawberry pie. Chef Kardea Brown shares her recipe for grilled watermelon salad.

Four chefs hope for a sweet start. They find a green gummy shocker in their appetiser baskets, and race to the ice cream machine in the dessert round.

Andrew explores the iconic soul food of the Mississippi Delta. Fried catfish, hushpuppies, smothered oxtails and mud pie all have a definite soul soothing power.

Andrew Zimmern delights in fresh and funky flavours of Florida's food, made with local ingredients. On the menu: conch fritters, coconut shrimp, Key lime pie and more.

Andrew Zimmern explores culinary diversity in Ecuador's capital by tasting its classic dishes: fried pork and potato cakes, ceviche, sugared peanuts, fish soup and more.

Andrew explores vibrant cuisine of Antigua Guatemala, a culinary fusion of Mayan and Spanish heritage. He tries enchiladas, tamales, plantains and more.

Andrew Zimmern delights in the tempting flavours of Cartagena. From fish and egg arepas and seafood stews to bedroom-boosting fruits he tastes the coast in every bite.

Andrew is on a culinary tour of the Dominican Republic, a meat lover's paradise. He samples roast pig, seven-meat stew and finds this place full of surprises.

Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.

S5/E2 - Triple D Nation: Island Eats'. Guy Fieri finds carbonara and Kalua pig at the same beach spot in California. Then, a Jamaican joint in Cincinnati serves a stew wrap to-go.

S5/E3 - Triple D Nation: Mexi-Cali'. Guy Fieri chows down on South-of-the-Border bites throughout California. He tastes monster sandwiches, Chile Verde and top-notch tampiquena.

The last champ in the tournament cooks their signature dish against Bobby to score $50,000. In round one, a pork product goes through a grinder.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans, and for Brooke Williamson, it's an epic rematch.

Bobby Flay and Michael Symon suss out the talents of eight elite barbecue masters. Before choosing teams, they compete in a backyard BBQ challenge.

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.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Four chefs are all about the meat and potatoes with baskets that feature this classic food combo. They'll have to make bite-sized appetisers out of mighty portions.

The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain.

The final four chefs are shocked when the judges challenge them to create a three-course menu using only five ingredients per dish.

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

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

Antonia Lofaso is on the beach for a day of roughing it! While Eric Adjepong and Brian Malarkey fish for seafood, the chefs pack ingredients for a seafood feast.

Every BBQ master gets their start in the backyard! The competitors showcase their skills in the kinds of sticky situations that home grillers must master.

Guy is after burgers and Italian this trip. He grabs craft brew and food pairings in Arkansas, and homemade lasagne and sandwiches in California.

Guy Fieri is digging into all kinds of meaty creations. In Santa Rosa, he visits a Vietnamese joint that makes phenomenal pho with barbeque pork.

The chefs get pickled with briny dishes. Then, the final stakeout is all about the shine as one chef glazes their way to a year's worth of groceries.

The owner of 7th Restaurant and Lounge, Don, never asks for help despite being paralyzed. Robert works to convince Don that running a restaurant takes a team.

Chef Eduardo Garcia turns appetisers into a stunning dinner for friends! He serves wild venison carpaccio, papas bravas, grilled shrimp adobada, and chocolate truffles.

Chef Eduardo Garcia treats his family to a comforting campfire meal. He serves game stock French onion soup with cheesy croutons and sweet huckleberry crepes.

Andrew Zimmern explores the classic comfort foods and modern recipes of Porto, Portugal. He tries salty cod in a creamy casserole, tripe stew and octopus rice.

Andrew is trying the hearty, simple and filling traditional dishes of Frankfurt, Germany. The city's history is showcased in its food, like frankfurters and apple wine.

Four chefs hope for a sweet start. They find a green gummy shocker in their appetiser baskets, and race to the ice cream machine in the dessert round.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

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.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Four chefs are all about the meat and potatoes with baskets that feature this classic food combo. They'll have to make bite-sized appetisers out of mighty portions.

Antonia Lofaso is on the beach for a day of roughing it! While Eric Adjepong and Brian Malarkey fish for seafood, the chefs pack ingredients for a seafood feast.

Every BBQ master gets their start in the backyard! The competitors showcase their skills in the kinds of sticky situations that home grillers must master.

The gang is fired up for grilling season with a pastrami-rubbed smoked tri-tip. Elizabeth Karmel shares her chipotle chicken and grilled Mexican corn salad.

For Halloween, the chefs find spooky ingredients in their baskets. They struggle with a 'pasta brain' and take their final shot with tasty syringes.

James hires a PR manager, much to Jessica's dismay. And, Kathleen reveals that Nate isn't an owner of the restaurant because she doesn't trust him.

Kathleen's new oven breaks right before her guests arrive. Plus, Jeanette and Randi take a mini vacation, but she is upset when he makes a business stop.

Kathleen is behind schedule for the soft open for Lola's Ristorante. At Bocadillo Market, James and Jessica host an influencer dinner.

Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

S5/E4 - Triple D Nation: Wrapped'. A relocated Filipino spot in California has spicy pork fries worth the commute. Then, a Colorado staple celebrates a century of college-town classics.

S5/E5 - Ocean Eats And A Chicken Feast'. Guy Fieri checks out seafood and chicken sensations, from garlic prawns in Los Angeles to mile-high tower of fried chicken in Denver.

The ingredient baskets in this battle are inspired by peanut butter and jam. In the second round, a giant sweet surprise must find its way into chicken main courses.

S5/E9 - Smothered And Sauced'. Guy Fieri gets saucy with a smothered sloppy joe in Orlando, drenched fries in Philadelphia and sauced-up gnocchi in East Providence.

S5/E10 - Eats Of The Northeast'. Guy Fieri samples Northeastern takes on nationwide flavours, from Californian hot dogs in Connecticut to serious strombolis in Philadelphia.

Four chefs make stick-to-your-ribs plates before they lighten things up with detox dishes. The two final competitors deliver decadent desserts.

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.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

Four lucky superfans get the chance of a lifetime to compete in the kitchen! They take on a giant gummy creature and an intimidating piece of protein.

Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip.

Molly Yeh makes a cool kids' brunch for the whole family! She serves breakfast sausage stuffed biscuits, spinach egg bites, and frozen peanut butter drinks.

Ree Drummond cools down on hot summer days with a decadent ice cream, party-ready treats, classic dipped cones and boozy frozen prosecco grapes.

Ree Drummond has a care package for her son Todd that's loaded with berry tarts, chocolatey oatmeal bars, cheesy snack mix and colourful pretzels.

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

Guy Fieri seeks out some strange combinations. On the menu are liquorice braised rabbit, brown butter toast ramen and creamed collards with peanut butter.

With the ultimate summer getaway worth $25,000 on the line, Antonia Lofaso challenges the finalists to serve their best shack snack and signature dinner.

A true BBQ master must know their history. The competitors must dig deep to pass the ultimate old-school BBQ test under the watchful eyes of their captains.

Guy Fieri is diving into meaty, savoury goodness. First up on the menu is a pimento cheese burger, followed by kimchi fried rice and prime-time pork ramen.

Guy Fieri is digging into all kinds of hearty meals, from smoked meat sensations to bacon waffles.

The chefs get pickled with briny dishes. Then, the final stakeout is all about the shine as one chef glazes their way to a year's worth of groceries.

Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.

Chef Eduardo Garcia fires up the wok for mushroom larb and duck pad Thai! He also serves a big batch of mango sticky rice coconut popsicles.

Before horseback riding, Eduardo Garcia campfire coal-roasts a hearty breakfast of beet & sweet potato hash, square bale biscuits, and hollandaise.

Andrew Zimmern explores the delicious traditional Tuscan cuisine. He tries many specialities like spicy fish stew served with crusty bread and chickpea pancakes.

Andrew Zimmern is in Genoa, Italy. The stunning city offers an incredible variety of traditional cuisine - Pesto pasta, seafood salad and decadent flatbread.

For Halloween, the chefs find spooky ingredients in their baskets. They struggle with a 'pasta brain' and take their final shot with tasty syringes.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

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.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

Four lucky superfans get the chance of a lifetime to compete in the kitchen! They take on a giant gummy creature and an intimidating piece of protein.

With the ultimate summer getaway worth $25,000 on the line, Antonia Lofaso challenges the finalists to serve their best shack snack and signature dinner.

A true BBQ master must know their history. The competitors must dig deep to pass the ultimate old-school BBQ test under the watchful eyes of their captains.

The gang shares tips and recipes for throwing an easy summer party. Alejandra Ramos and Fanny Slater make slow cooker pineapple habanero chicken sandwiches.

Four chefs from the South aim to up their games against talented peers. First up, the appetiser basket includes a questionable take on fried chicken.

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.

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.

Every BBQ master gets their start in the backyard! The competitors showcase their skills in the kinds of sticky situations that home grillers must master.

Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties.

S5/E7 - Wraps And Rolls'. Guy Fieri has an East Coast experience in Florida and North Carolina at a pastrami food truck, a hot dog haven and an O.G. Triple D alum.

Host Ted Allen challenges four chefs to make an appetiser using cocktail fruit slices, canned clam sauce and sausage-stuffed pancakes on sticks.

The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain.

The final four chefs are shocked when the judges challenge them to create a three-course menu using only five ingredients per dish.

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.

Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

The four competitors ramp up the creativity with a peanut butter appetizer, grilled entrées with some sweet sauces and a squash dessert.

The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.

The bakers make bloody filled doughnuts to commemorate an unfortunate accident and mix joy with doom on the creepiest carousel ever.

Guy Fieri travels the surf and turf with tasty bites and seafood cocktails! There's a Da Nang cocktail, crispy catfish raft and bacon-wrapped shrimp.

Seven top kid chefs in the US travel to Orange Beach, Alabama, to compete in the first-ever World Food Championships Kids Grilling Invitational.

In an all-beef challenge, the teams are tasked with making a variety of beef-focused dishes that test their expertise with both small and large cuts.

Guy Fieri is diving into dishes with regional flavour. In California, a real-deal Mexican eatery is serving up Michoacán specialities, like blazing hot molcajete.

Guy Fieri dives into cultural cuisine with a twist! First, he visits a cafe that has been serving Scandinavian specialties in Salt Lake City since the 1950s.

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

In Stone Mountain, GA, Robert Irvine visits the failing Sweet Potato Café. The business is destroying its owners' finances and their 25-year marriage.