Guy Fieri pairs four chefs in teams of two to create an elevated weeknight dinner. Then, the winning teammates must face off in a head-to-head battle.

The hosts share the viral trends that are worth making! They recreate a chilli crisp egg bowl, whipped feta dip and cashew cheese sauce.

Four determined chefs must combine ramen with fruity cereal. Plus, they deal with a strange frozen food and show their point of view with meaty desserts.

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.

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 four chefs to prepare a fried feast using Flavortown Market's red light specials as mandatory ingredients.

Guy Fieri's digging creative comfort foods, including meatloaf in Massachusetts, chicken and biscuits in Ohio and a grilled cheese in Indianapolis.

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

Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana.

Guy Fieri's checks out craveable favourites, including cheesesteak in Ohio, Thai tea pancakes in Minneapolis and carne asada burritos in Montana.

Mika Leon squares off against Brad Delgado, accusing him of stealing her recipes. Tommy Jobst and Chris Lombardi have an epic burger showdown.

The hosts are putting delicious grown-up spins on childhood favourites. They include mortadella and fig pizza bagel and Philly cheesesteak sloppy Joe.

Next, things are smoking with an appetizer made with smoked fish and in Des Moines, a smoked duck special.

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetiser basket, including escargot pearls.

Molly Yeh hosts a big, bread-y, buttery family feast with spiced ham, pillowy rolls, savoury stuffing and a smooth, silky pie for dessert.

Molly Yeh whips up fast-food favourites for a test drive in the new van, including a satisfying sandwich, chicken nuggets, and cake on a stick.

Ina is joined by friend Emily Blunt for a day of cooking and conversation. Ina welcomes her guest with classic English cream scones and Emily makes turkey Bolognese.

The chefs find out that the ingredients for their dishes were chosen by fans on social media. An alarming sandwich appears in the first basket.

The Uni-Lions team invites Armando to throw the opening pitch at a baseball game and he plans the ultimate feast that will inspire them to victory.

Sixteen skilled young chefs return to compete for $25,000. In the first battle of the five-part tournament, they have to cook pork tenderloin.

Guy Fieri's son Hunter puts six returned items in each chef's cart, and the competitors must use all six ingredients throughout both rounds.

Guy Fieri digs into all kinds of flavour on his gastronomic trip. He samples wild boar spaetzle in Nevada and bagels in Massachusetts.

Guy Fieri's trip takes him to joints serving unique eats. He tries lamb curry in Santa Fe, NM, pork belly banh mi in Reno, NV, and a mac-and-cheese waffle.

In the final, the teams make alien invasion cakes. Next, 50 cake fans decide which of the six winning cakes will take home the $40,000 grand prize.

The eight bakers must feature Montana and Idaho's famous huckleberries in their huckleberry pastry tower. Next, the bakers celebrate Utah's official snack.

Working with chefs they just met, the competitors strategize, collaborate and execute under the critical eyes of Michael and Bryan Voltaggio.

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

Four determined chefs must combine ramen with fruity cereal. Plus, they deal with a strange frozen food and show their point of view with meaty desserts.

Guy Fieri challenges four chefs to prepare a fried feast using Flavortown Market's red light specials as mandatory ingredients.

The hosts are putting delicious grown-up spins on childhood favourites. They include mortadella and fig pizza bagel and Philly cheesesteak sloppy Joe.

Next, things are smoking with an appetizer made with smoked fish and in Des Moines, a smoked duck special.

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetiser basket, including escargot pearls.

Sixteen skilled young chefs return to compete for $25,000. In the first battle of the five-part tournament, they have to cook pork tenderloin.

Guy Fieri's son Hunter puts six returned items in each chef's cart, and the competitors must use all six ingredients throughout both rounds.

The hosts shake things up with a new take on a good old-fashioned recipe swap! Each host shares a classic dish made in another's signature style.

It's a pizza style showdown as four chefs battle for $10,000. A notorious pizza topping features in the entrée round and dessert deals them a controversial topping.

Valerie Bertinelli and Duff Goldman ask the 12 kid bakers to create colourful carved butterfly cakes. After judging, one baker leaves the competition.

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination.

Guy Fieri pairs four chefs in teams of two to create an elevated weeknight dinner. Then, the winning teammates must face off in a head-to-head battle.

Guy Fieri grabs smoking smash burgers in East Boston, flavour-bursting bone marrow in Minneapolis and the-bomb Bengali-American fare in Ohio.

Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana.

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 night belongs to foodies as four chefs celebrate international night markets and the culinary creativity they inspire.

After more than 20 nonstop hours, the final chefs must create an elevated lunch and dinner to win $75,000 and the winning title.

The hosts pass pantry ingredients to each other for different recipe ideas. The tasty dishes include buttermilk brined pork chop and cheeseburger chickpea skillet.

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.

In this battle, the chefs create flavourful, veggie-packed plates that could win over even the most die-hard carnivores.

The eleven remaining bakers kick off the spring equinox with trendy ube-flavoured desserts and flower-covered dome cakes.

The chefs find BLT-themed ingredients in every basket, including a cheesy-creamy comfort food in the first round and a lettuce-flavoured ingredient for dessert.

After arriving on campus and seeing an empty fridge, Armando prepares a budget-friendly birthday feast for students at a local college.

Four more previous champs return to the kitchen. An infamous ingredient appears in the appetizer basket - which young chef will impress the judges.

Guy Fieri kicks off GGG's biggest and wildest team tournament with a TOC Champs vs. Culinary Giant Slayers relay showdown.

Guy and his son, Hunter, take a trip to Juneau, Alaska. They taste reindeer pie from a wood-fired pizza wagon and some Latin-Asian fusion in a funky basement spot.

In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.

Kid baking teams are tasked with creating a cupcake cake to illustrate an adventure theme: wild jungle, undersea adventures or space odyssey.

The seven bakers put their own spin on South Dakota's kuchen. Then for the bake-off challenge they make a new dessert with Minnesota's scotcheroo ingredients.

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. The chefs turn microwave meals into works of art for Eric Adjepong.

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.

It's a pizza style showdown as four chefs battle for $10,000. A notorious pizza topping features in the entrée round and dessert deals them a controversial topping.

Guy Fieri pairs four chefs in teams of two to create an elevated weeknight dinner. Then, the winning teammates must face off in a head-to-head battle.

The hosts pass pantry ingredients to each other for different recipe ideas. The tasty dishes include buttermilk brined pork chop and cheeseburger chickpea skillet.

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.

In this battle, the chefs create flavourful, veggie-packed plates that could win over even the most die-hard carnivores.

Four more previous champs return to the kitchen. An infamous ingredient appears in the appetizer basket - which young chef will impress the judges.

Guy Fieri kicks off GGG's biggest and wildest team tournament with a TOC Champs vs. Culinary Giant Slayers relay showdown.

The hosts throw a Friendsgiving party with inventive Turkey Day dishes. The menu includes toasted mulled cider margaritas and pumpkin spice latte puddings.

U.S. Navy chefs compete to create spectacular dishes for the chance to win $75,000 for charity. Challenges include reworking a patriotic cake for dessert.

The bakers craft lifelike cake recreations of items found in the produce aisle. Will the stabbers know what is real and what is cake.

The second-round action continues as the last of the Super 16 fights for a chance at the quarterfinals. Guy Fieri has four final spots in the Great 8.

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

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

Four winning chefs return for the finale, where they'll represent their regions and fight to take home a grand prize of $25,000.

Molly Yeh hosts a big, bread-y, buttery family feast with spiced ham, pillowy rolls, savoury stuffing and a smooth, silky pie for dessert.

Molly Yeh whips up fast-food favourites for a test drive in the new van, including a satisfying sandwich, chicken nuggets, and cake on a stick.

Ina is joined by friend Emily Blunt for a day of cooking and conversation. Ina welcomes her guest with classic English cream scones and Emily makes turkey Bolognese.

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.

Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

Sherson and Ann share some of their favourite recipes, including Chilli Assam Prawns, fragrant Tea Infused Herbal Eggs and Lamb Curried Meatballs.

Sherson and Ann share ways to make poultry shine. They cook steamed basil chicken, a one-pot wonder of stewed duck, and Indo-style grilled chicken.

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.

Ree Drummond challenges the competitors to make weekend meals with a $50 budget. After making a grilled summer sandwich, they prep for unexpected guests.

They must make a refined Italian dish for guest judge Jet Tila while battling sabotage.

Armando spends time with Taiwan's Amis tribe, who show how they raise water buffalo. Next, he uses daylilies to put a twist on a classic risotto dish.

Hosts James and Oliver Phelps challenge the bakers to create a 2-foot-tall showpiece with a magical effect that shares their love of Harry Potter.

The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue. The competitors go all out to impress the judge.

The night belongs to foodies as four chefs celebrate international night markets and the culinary creativity they inspire.

After more than 20 nonstop hours, the final chefs must create an elevated lunch and dinner to win $75,000 and the winning title.

The eleven remaining bakers kick off the spring equinox with trendy ube-flavoured desserts and flower-covered dome cakes.

Ree Drummond challenges the competitors to make weekend meals with a $50 budget. After making a grilled summer sandwich, they prep for unexpected guests.

U.S. Navy chefs compete to create spectacular dishes for the chance to win $75,000 for charity. Challenges include reworking a patriotic cake for dessert.

Andrew Zimmern explores the popular tastes of Shanghai, China, from creamy crab and savoury pork-filled dumplings to rice wine-soaked chicken and scallion pancakes.

Andrew Zimmern showcases the Tex-Mex favourites of San Antonio, Texas, including puffy tacos, melt-in-the-mouth barbacoa and a giant chalupa burger.

Andrew Zimmern explores the big and bold flavours that are decidedly Dallas - from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup.

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.

Andrew Zimmern samples the cuisine of Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie. The coastal city is also known for seafood.

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.

The hosts share essential Turkey Day recipes, including butterflied roast turkey, creamy potato puree, green bean salad and a classic chess pie.

High-flying chefs from the U.S. Air Force compete in the kitchen. They find a bowl of something comforting and a crunchy snack in their appetizer baskets.

Andrew is on Route 66 to explore the iconic eats along the highway. He eats paddlefish roe, tries ranch dressing soda and judges a calf fry cook-off.

Andrew cruises up America's most scenic highway. He goes hagfish fishing, eats the reproductive organs of sea urchins and forages for molluscs.

Andrew follows Mark Twain's path down the Mississippi River for a taste of Americana. He tries frog legs, hunts wood duck and samples fish ribs.

Guy Fieri samples smoking Southern meats at a family-run barbecue joint in Alabama. Then, he visits Chef G. Garvin's next-level steakhouse in Atlanta.

Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

Guy Fieri reels perfect pierogies in Westminster, Colorado, killer Caribbean in San Antonio, Texas, and Southern seafood in Brunswick, Georgia.

Guy Fieri samples spicy and sweet foods, such as righteous rum cake in Georgia, artisan pizza in Colorado, and dynamite duck in San Antonio.

Guy Fieri goes fanatical for Phoenix-area fare. There's Irish-Southwest mashups, spiced-up pizza and redefined Mexican street food.

Guy Fieri dives into killer culinary and cocktails, from an over-the-top Mexican spot in San Antonio, TX, to a hidden speakeasy in Brunswick, GA.

The eleven remaining bakers kick off the spring equinox with trendy ube-flavoured desserts and flower-covered dome cakes.

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.

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.

Sherson and Ann prepare three types of fish! They make spice-crusted baked cod, Indonesian-style fried catfish, and pomfret.

Sherson and Ann recreate restaurant favourites at home. They cook a big breakfast of truffled eggs, sautéed mushrooms and potato rosti.

Before heading to her friend's cabin for the weekend, and since blueberries are in season, Zoë bakes her blueberry lattice bars and scones with wild blueberries.

For her new book about cookies, Zoë's oatmeal raisin cookies pass her boys' taste test, but she must start over when they don't like her raspberry Linzer.

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

Sarah Benjamin and Malcolm Goh begin their Asian culinary journey in Bangkok, where they uncover the secrets to making authentic Pad Thai.

Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana.

Guy Fieri's checks out craveable favourites, including cheesesteak in Ohio, Thai tea pancakes in Minneapolis and carne asada burritos in Montana.

Mika Leon squares off against Brad Delgado, accusing him of stealing her recipes. Tommy Jobst and Chris Lombardi have an epic burger showdown.

Molly Yeh hosts a big, bread-y, buttery family feast with spiced ham, pillowy rolls, savoury stuffing and a smooth, silky pie for dessert.

Molly Yeh whips up fast-food favourites for a test drive in the new van, including a satisfying sandwich, chicken nuggets, and cake on a stick.

Ina is joined by friend Emily Blunt for a day of cooking and conversation. Ina welcomes her guest with classic English cream scones and Emily makes turkey Bolognese.

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

Before heading to her friend's cabin for the weekend, and since blueberries are in season, Zoë bakes her blueberry lattice bars and scones with wild blueberries.

For her new book about cookies, Zoë's oatmeal raisin cookies pass her boys' taste test, but she must start over when they don't like her raspberry Linzer.

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.

High-flying chefs from the U.S. Air Force compete in the kitchen. They find a bowl of something comforting and a crunchy snack in their appetizer baskets.

Ree Drummond lets the sunshine into her ranch kitchen with a stunning coconut shrimp salad and very seasonal summer vegetable enchiladas.

Ree Drummond cooks up some delicious ideas for a barbecue feast using a grilled pineapple pepper relish to top both her sticky BBQ glazed pork tenderloin and baked cheese.

Ree Drummond cooks up some quick midweek dinners, starting with grilled steak naan tacos and fast salmon bites with warm brussels sprout slaw.

Ree and her sister Betsy bring a taste of Seattle to the prairie. They whip up a clam dip, crispy savory pancakes and a baked fontina cheese board.

Ree wins big with a spread of great game day favourites. She kicks off with Bacon Cheeseburger Dip, followed by a Salsa Trio that's in a different league.

Ree cooks some Fall dishes, starting with an Autumn steak salad and a one-pan chicken skillet. Then, she prepares Santa Fe Eggs in Purgatory for an all-day breakfast.

Ree prepares sweets for visitors at her and her sister's remodelled home. She starts with classic s'mores cookies and shortcut cherry cheesecake brownie cups.

Ree makes meals that are budget-friendly and big on flavour. These include hearty veggie ragu with cheesy polenta and a 16-minute creamy pork chop pasta.

Ree makes family-friendly food, starting with an over-the-top bacon cheeseburger salad and colourful rainbow pizza. Next, she mashes up perfect potato nachos.

Ree shortcuts Thanksgiving with fast favourites for the big day feast. She cuts the cooking time with a spatchcock turkey and bakes stuffing muffins.

Ree Drummond gives Thanksgiving leftovers a luscious new lease of life with her epic next day Thanksgiving breakfast sandwiches and turkey spaghetti.

The hosts are throwing it back to iconic party bites that deserve a comeback, but with a twist! They create taleggio fondue and mini beef wellington.

The U.S. Marine Corps chefs make appetisers that are normally 'ready to eat' ready. Plus, a breakfast food in the entrée round awakens their creativity.

It's holiday season on the ranch, and Elizabeth Poett is making favourites and sweet treats for friends and family, including a Sausage, Gruyere and Mushroom Strata.

Elizabeth serves up shrimp from Santa Barbara harbour and steak with a peach buckle and caramel sauce for dessert for a special birthday celebration.

Using fresh produce from a neighbours' farm, Elizabeth Poett makes dinner for her family. She prepares chile rellenos with poblano peppers and fresh corn.

Whenever Elizabeth's cousin visits, it's a casual time centred around food. Elizabeth makes honey-glazed wings, artichoke dip and potato fritters for the occasion.

Elizabeth prepares a picnic of pesto caprese sandwiches, blueberry pie and elderberry spritzer for her boys who tackle a big project.

Elizabeth's friends and family help harvest the lavender field behind her parents' house. As a thank you, Elizabeth makes chicken piri piri and lemon cake.

Guy Fieri's son Hunter puts six returned items in each chef's cart, and the competitors must use all six ingredients throughout both rounds.

S6/E1 - Triple D Nation: Food Fired Up'. Guy Fieri revisits fired-up favourites. They include hot pizza in Boulder, CO, tasty turnovers in Mesa, AZ, and bomb BBQ in Memphis, TN.

S6/E2 - Triple D Nation: Diner Dishes'. Guy Fieri digs in diner style with mighty mac 'n cheese in Atlanta, brisket hash in San Antonio and a supreme breakfast burrito in Scottsdale, AZ.

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.

Ree Drummond challenges the competitors to make weekend meals with a $50 budget. After making a grilled summer sandwich, they prep for unexpected guests.

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.

The hosts are cooking up their takes on the greatest recipes in history! The classic dishes include chicken Marbella and grilled cheese and tomato soup.

Guy Fieri grabs fistfuls of flavour at a Mediterranean spot in California, a beachy bistro in New Jersey and an Argentine joint in Indianapolis.

Four talented young chefs set out on a European-themed competition. Each round uses a country's traditional ingredients, including Italy, Germany and England.

The remaining baking teams create 3-foot-tall showpieces inspired by Gringotts Wizarding Bank's resplendent main hall, tunnels and vaults.

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

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.

Sarah tucks into one of the Ho Chi Minh City's most popular noodle dishes, pho noodle soup! She then joins Chef Malcolm for a fine-dining rendition.

The youngest group of chefs competes for a spot in the finale. They must delicate seafood, chocolates in disguise and coffee and chili flakes in the dessert.

Culinary Award Winners take on Competition All-Stars in a tag-team challenge of creating a vegetarian version of a classic food duo.

Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.

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.

Eight elite pumpkin carvers begin their journey to become the next champion by creating the best porch display in the neighbourhood.

The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.

The chefs earn points for cooking, strategy and more as Maneet Chauhan decides their fate just two shifts shy of a massive pay day.

Eddie Jackson shocks nurse and home cook Helena when he reveals a surprise face-off against celebrity chef and restaurateur Maneet Chauhan.

Eddie Jackson surprises theatre teacher and home cook Derek with a once-in-a-lifetime opportunity to go up against famous chef and restaurateur Antonia Lofaso.

The U.S. Marine Corps chefs make appetisers that are normally 'ready to eat' ready. Plus, a breakfast food in the entrée round awakens their creativity.

Guy Fieri's son Hunter puts six returned items in each chef's cart, and the competitors must use all six ingredients throughout both rounds.

The hosts are cooking up their takes on the greatest recipes in history! The classic dishes include chicken Marbella and grilled cheese and tomato soup.

Guy Fieri grabs fistfuls of flavour at a Mediterranean spot in California, a beachy bistro in New Jersey and an Argentine joint in Indianapolis.

Four talented young chefs set out on a European-themed competition. Each round uses a country's traditional ingredients, including Italy, Germany and England.

The youngest group of chefs competes for a spot in the finale. They must delicate seafood, chocolates in disguise and coffee and chili flakes in the dessert.

Culinary Award Winners take on Competition All-Stars in a tag-team challenge of creating a vegetarian version of a classic food duo.

The hosts share viral holiday food crafts and inspired dishes for a festive feast. The menu includes super cheesy hometown lasagne and fried shrimp.

Four U.S. Army chefs have their marching orders to transform a favourite soldier comfort food into an elevated appetiser for a spot in the finale.

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

Robert heads to Boulder City, Nevada to help struggling pizza restaurant Vinny's Little Italy. The owner is stuck in his ways and risks losing everything.

Robert Irvine comes to the rescue of Greg's BBQ in Belen, New Mexico. The ex-Marine owner suffers from health conditions but can't stop micromanaging his son.

Guy Fieri kicks off GGG's biggest and wildest team tournament with a TOC Champs vs. Culinary Giant Slayers relay showdown.

S6/E3 - Triple D Nation: Africa & Asia'. Guy Fieri heads back for a taste of Thailand in Boulder, CO, Pakistani favourites in Tempe, AZ, and Moroccan specialties in San Antonio.

S6/E4 - Triple D Nation: Dough'ed Up'. Guy Fieri digs into dynamite doughs with focaccia burgers in Colorado, decadent dulce de leche cookies in San Antonio and a Sicilian pie in Arizona.

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.

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

Before heading to her friend's cabin for the weekend, and since blueberries are in season, Zoë bakes her blueberry lattice bars and scones with wild blueberries.

For her new book about cookies, Zoë's oatmeal raisin cookies pass her boys' taste test, but she must start over when they don't like her raspberry Linzer.

The team share their most flavoursome stuffed dishes! They include spinach and mushroom stuffed shells and sausage stuffed onion.

Guy Fieri hits up a brunch bonanza in Columbus, Ohio, elevated eats in Boston and a taste of Italy in San Luis Obispo, California.

Alligator tenderloin in the appetizer basket is a bit of a shock for the kids, and edible slime in the entree basket brings a giggle to their main dishes.

Guy Fieri gets a taste of barbecue beef banh mi in Boston, lamb meatball sub and octopus in Montana and jerk chicken in Minneapolis.

Guy Fieri is digging into dishes that start with great dough, including venison sopes in Minneapolis and blueberry-basil doughnuts in Montana.

Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award, and De'Unaka Haley is battling to earn Niema DiGrazia's trust.

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

Sarah and Chef Malcolm land in Singapore and check out two eateries that are famous for their take on the city's most iconic dish, chicken rice.

Four outstanding young cooks compete to gain a spot in the finale. The junior chefs must incorporate a guilty pleasure snack into their venison entrees.

GGG Judges take on Team Next Gen. The chefs engage in a battle of combining global ingredients with winning food adjectives.

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.

Damaris Phillips tasks the carvers with creating topsy-turvy stacks of jack-o'-lanterns. Then, they must impress the judges with a spooky skeletal structure.

The five remaining bakers reinvent the Boston cream pie using coffee syrup. In the bake-off, they create beautiful plated desserts based on Maine's whoopie pies.

The bruised and exhausted chefs show their skill with simplicity as Brooke Williamson decides which four chefs will receive a spot in the finale.

It's Noodle-palooza! Eddie Jackson hosts an epic battle between home cook, Drew, and celebrity chef, Amanda Freitag.

Home cook and former cheerleader Maria is in disbelief when she learns she will be facing off against world-renowned chef Eric Adjepong.

Four U.S. Army chefs have their marching orders to transform a favourite soldier comfort food into an elevated appetiser for a spot in the finale.

Guy Fieri kicks off GGG's biggest and wildest team tournament with a TOC Champs vs. Culinary Giant Slayers relay showdown.

The team share their most flavoursome stuffed dishes! They include spinach and mushroom stuffed shells and sausage stuffed onion.

Guy Fieri hits up a brunch bonanza in Columbus, Ohio, elevated eats in Boston and a taste of Italy in San Luis Obispo, California.

Alligator tenderloin in the appetizer basket is a bit of a shock for the kids, and edible slime in the entree basket brings a giggle to their main dishes.

Four outstanding young cooks compete to gain a spot in the finale. The junior chefs must incorporate a guilty pleasure snack into their venison entrees.

GGG Judges take on Team Next Gen. The chefs engage in a battle of combining global ingredients with winning food adjectives.

The hosts get cosy with ultimate festive roasts and toasts! The menu includes easier porchetta, winning pesto and ricotta crostini and a champagne cocktail.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause.

In Pingdong, Armando seeks out Taiwan's freshest seafood, braves turbulent waters to try some Sakura shrimp, and creates an unforgettable taco.

In Hualien, Taiwan, Armando journeys through green pastures to get some spectacular pork. Later, he meets a man who treats his pigs like royalty.

Armando visits salt flats and then picks up his very own golden goose. In the kitchen, he reveals how to make the most of his fantastic fowl.

Armando is on a quest to find the best free-range chicken Taiwan has to offer. Later, he prepares sautéed chicken and locally grown vegetables.

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.

Culinary Award Winners take on Competition All-Stars in a tag-team challenge of creating a vegetarian version of a classic food duo.

S6/E5 - Triple D Nation: Flavors Afar'. Guy Fieri gets a flavour punch at a Korean-Mexican fusion place in Atlanta, an authentic Thai spot in Dallas and a real-deal Italian joint in Phoenix.

S6/E6 - Triple D Nation: Rockin Recipe'. Guy Fieri heads back to over-the-top arepas in Norwalk, CT, island-inspired chicken wings in Mesa, AZ, and killer kebabs in Dallas.

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.

The remaining baking teams create 3-foot-tall showpieces inspired by Gringotts Wizarding Bank's resplendent main hall, tunnels and vaults.

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

The gang share the ultimate menu for a spring feast, including slow cooked brisket with carrots, lemon caper devilled eggs and spring pea salad.

Guy Fieri checks out off-the-hook eats, including unique tamales in Indianapolis, prime-time chicken in New Jersey and loaded lamb chops in Ohio.

Four young chefs try to impress guest judge Jessica Alba. Appetizers include beef tongue and the entree basket pairs an orange smoothie with savoury favourites.

Four brave chefs take on a cheese that won't melt and a clock that won't stop! Then, the chefs step it up in the entrée round with camel tenderloin.

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

Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.

Sarah and Malcom land in Manila and discover what goes into the making of Adobo, which many consider to be the national dish of the Philippines.

Four of the most talented junior chefs compete to be crowned winner and the $25,000 prize money. Which young cook will impress the judges.

In hopes of moving on to the $60,000 finale, the teams create a party platter featuring something raw, something fried and something cheesy.

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 carvers create 3D pop culture pumpkins that highlight iconic fashion eras. Then, they bring common literary phrases with a deadly twist to life.

The bakers get creative with Nevada's Basque cake using chili peppers. Then they combine New Mexico's state cookies, biscochitos, and flan into an original dessert.

In the final hours of the competition, the chefs must cook the best dishes of their lives for a chance at $50,000 and an unforgettable trip to Hawaii.

Eddie Jackson packs in the pork when homemaker and home cook Wendy battles against celebrity chef and restaurateur Marc Murphy.

Justin, a teacher and vegan home cook, is blown away when Eddie Jackson gives him the chance to battle head-to-head against celebrity chef Tiffani Faison.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause.

Culinary Award Winners take on Competition All-Stars in a tag-team challenge of creating a vegetarian version of a classic food duo.

The gang share the ultimate menu for a spring feast, including slow cooked brisket with carrots, lemon caper devilled eggs and spring pea salad.

Guy Fieri checks out off-the-hook eats, including unique tamales in Indianapolis, prime-time chicken in New Jersey and loaded lamb chops in Ohio.

Four young chefs try to impress guest judge Jessica Alba. Appetizers include beef tongue and the entree basket pairs an orange smoothie with savoury favourites.

Four of the most talented junior chefs compete to be crowned winner and the $25,000 prize money. Which young cook will impress the judges.

In hopes of moving on to the $60,000 finale, the teams create a party platter featuring something raw, something fried and something cheesy.

The hosts throw a bottomless brunch that starts with bacon, egg, and cheese slider casserole. Then, they collaborate on a continental brunch board.

The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine. They get first round jitters when they fry up appetisers.

Duff Goldman and his team square off against Henderson Gonzalez's team to make ocean predator cakes that feature a floating element.

Duff Goldman's battle continues against Lincoln Alexander's team as they create cakes inspired by cartoons that feature gravity-defying effects.

In the final, the teams make alien invasion cakes. Next, 50 cake fans decide which of the six winning cakes will take home the $40,000 grand prize.

GGG Judges take on Team Next Gen. The chefs engage in a battle of combining global ingredients with winning food adjectives.

S6/E8 - Triple D Nation: Risotto'. Guy Fieri eats his way through out-of-bounds risotto in Atlanta, real deal relleno in Anthem, AZ, and succulent snapper in Arlington, TX.

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.

Guy Fieri gets a taste of barbecue beef banh mi in Boston, lamb meatball sub and octopus in Montana and jerk chicken in Minneapolis.

Guy Fieri is digging into dishes that start with great dough, including venison sopes in Minneapolis and blueberry-basil doughnuts in Montana.

Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award, and De'Unaka Haley is battling to earn Niema DiGrazia's trust.

The team has shortcuts and easy recipes for flavourful weeknight meals. They include a turkey Reuben and easy veggie marinara ravioli bake.

Guy Fieri hits the road for plant-based perfection in New Jersey, Tiffani Faison's Southern barbecue in Boston and a lamb kofta in California.

The junior chefs unpack pickle-flavoured cotton candy in their appetizer baskets. In the second round, they must dip into cookie jars for their entrees.

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

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

Nathan Lane spends a day at Ina's barn, where she makes Nathan's favourite dessert, rum raisin rice pudding, and he shares his incredible life story.

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.

In Hong Kong, Sarah and Malcolm search for the city's best dim sum. They visit a traditional eatery before trying a dim sum high-tea menu.

Two sets of siblings compete individually for $10,000 and must pair pancetta and pasta in the first round.

The final all-star tag teams make a high-end dinner on a budget for the Relay Rumble Championship trophies and the $60,000 prize.

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 remaining five are challenged to create their own superhero. Plus, they depict a scene of DC's Batman facing off against one of his iconic enemies.

In the finale, the bakers must create a tsunami cake featuring lemons and avocados. Plus, they are challenged to build a two-foot-tall Hawaiian-themed dessert showpiece.

In the first shift of 24 nonstop hours, 24 talented chefs take on three challenges testing speed to impress judge Antonia Lofaso.

The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine. They get first round jitters when they fry up appetisers.

GGG Judges take on Team Next Gen. The chefs engage in a battle of combining global ingredients with winning food adjectives.

The team has shortcuts and easy recipes for flavourful weeknight meals. They include a turkey Reuben and easy veggie marinara ravioli bake.

Guy Fieri hits the road for plant-based perfection in New Jersey, Tiffani Faison's Southern barbecue in Boston and a lamb kofta in California.

The junior chefs unpack pickle-flavoured cotton candy in their appetizer baskets. In the second round, they must dip into cookie jars for their entrees.

Two sets of siblings compete individually for $10,000 and must pair pancetta and pasta in the first round.

The final all-star tag teams make a high-end dinner on a budget for the Relay Rumble Championship trophies and the $60,000 prize.

The hosts give beloved family recipes a feel-good makeover! They whip up spicy pork loin and lettuce wraps and chocolate cheesecake with strawberry topping.

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.

Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.

The eight young bakers must work in teams of two. Valerie Bertinelli and Duff Goldman challenge the teams to build and decorate colourful, tasty cream puffs.

In hopes of moving on to the $60,000 finale, the teams create a party platter featuring something raw, something fried and something cheesy.

S6/E9 - Triple D Nation: Flavorfest'. Guy Fieri checks in with some of his favourite global flavours, including ramen in Atlanta, tamales in Indianapolis and marinara in St. Louis.

S6/E10 - Triple D Nation: BBQ, Biscuits'. Guy Fieri heads back for some creative Southern comfort in Atlanta, a mighty meatball bake in New York and a righteous Reuben in Indianapolis.

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

Four brave chefs take on a cheese that won't melt and a clock that won't stop! Then, the chefs step it up in the entrée round with camel tenderloin.

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

The team has twists on takeout and making delivery favourites at home. On the menu are orange peel chicken, souvlaki, and spicy pork lettuce wraps.

Guy Fieri is digging Greek-style lasagne in Ohio, top-notch chicken and dumplings in California and some big-deal BBQ at the Jersey shore.

It's awards season, so host Jesse Palmer asks the bakers to whip up award-envelope berry pies and cocktail-inspired 'bubble' cakes.

Duff Goldman challenges the bakers to design dead-to-alive themed cakes. The remaining bakers create showstoppers featuring spectacular effects.

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

On the hunt for Kuala Lumpur's must-try dish, nasi lemak, Sarah rushes to a famed eatery before the popular dish gets sold out.

In the appetizer round, a group of junior chefs cook with a classic Caribbean spice blend. Then, in the entree round, they must pair fish with fruit.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with sizzling bacon dishes.

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.

The final four carvers sculpt pageant monsters. Then, they create massive Halloween parade floats to win $25,000 and the prize belt.

Four kid bakers make Halloween treats in hopes of taking home a $10,000 prize! Hosts Duff Goldman and Maneet Chauhan have some tricks in store.

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

Eddie Jackson hosts a great chicken battle between Army veteran Gabrielle and celebrity chef Scott Conant. Who will flap their way to victory.

Eddie Jackson has an amazing surprise for New York firefighter Stephen when he's put head-to-head against famous chef Anne Burrell.

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.

In hopes of moving on to the $60,000 finale, the teams create a party platter featuring something raw, something fried and something cheesy.

The team has twists on takeout and making delivery favourites at home. On the menu are orange peel chicken, souvlaki, and spicy pork lettuce wraps.

Guy Fieri is digging Greek-style lasagne in Ohio, top-notch chicken and dumplings in California and some big-deal BBQ at the Jersey shore.

Ambitious young chefs test their skills with appetizers featuring Texas toast. And, they must content with wacky entree ingredients including corn on the cob lemonade.

In the appetizer round, a group of junior chefs cook with a classic Caribbean spice blend. Then, in the entree round, they must pair fish with fruit.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with sizzling bacon dishes.

The hosts share how to cook up satisfying recipes without breaking the bank! They make roast chicken with taqueria-style green sauce and chicken tortilla soup.

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

Things get meta when the bakers make cakes based on other baked goods from the bread aisle. Then, they must create cakes that replicate liquids.

Guy Fieri welcomes the victorious Great 8 back into the arena to compete in the toughest quarterfinals in Tournament of Champions history.

The kids make a turkey-themed meal for guest judge David Dobrik, starting with turkey meatballs. A rare form of mashed potatoes features in the entrée round.

The kid cooks revive Thanksgiving leftovers, starting with stuffing and a puree. Plus, they prepare cranberry sauce desserts for guest judge Alanna Masterson.

Starting with ketchup soda in round one, the young chefs roll with weird ingredients to impress guest judges Gina Torres and Daniel Breaker.

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

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

Nathan Lane spends a day at Ina's barn, where she makes Nathan's favourite dessert, rum raisin rice pudding, and he shares his incredible life story.

A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas.

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.

Sherson shares a simple Vietnamese BBQ chicken salad. Plus, Ann whips up a homemade healthy bar full of nuts and seeds.

Sherson makes a Vietnamese-style beef stew with Vermicelli. Ann cooks up a lamb stew with Asian garden herbs and adapts char siew using beef.

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

Ree Drummond instructs the three home cooks to make a family-friendly weeknight meal using pantry staples. Then, she challenges them to prepare an elevated dinner.

Joe Sasto calls out his friend Richie Farina, and Damaris Phillips battles business partner Coby Ming to settle a dispute over a fried chicken recipe.

Sarah Benjamin visits Thailand, where she tries two iconic dishes: Khao Soi, a coconut-flavoured curry noodle soup, and Gaeng Hang Lay, a sweet curry.

The remaining baking teams create 3-foot-tall showpieces inspired by Gringotts Wizarding Bank's resplendent main hall, tunnels and vaults.

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

Four brave chefs take on a cheese that won't melt and a clock that won't stop! Then, the chefs step it up in the entrée round with camel tenderloin.

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

It's awards season, so host Jesse Palmer asks the bakers to whip up award-envelope berry pies and cocktail-inspired 'bubble' cakes.