The hosts amp up summer foods for an epic celebration. Their cookout menu includes triple decker burgers with roasted vegetables and cheese sauce.

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

The five remaining bakers make Toy Story-themed mini desserts. They then must replicate Toy Story 4 characters in cake.

The remaining bakers make miniature versions of two pastry classics. And they create a tall dessert with at least 12 layers and sesame as the main flavour.

In the chocolate-themed finale, the remaining three bakers create brownie sundaes and a Happy Birthday USA chocolate fireworks cake to mark 4th July.

Four chefs return as favourites of legendary judge Alex Guarnaschelli. A lowbrow but beloved item is in the entrée basket, specially selected by Alex.

Four returning champs are put to the test by legendary judge Chris Santos. A beautiful ode to bacon is one of the ingredients in the appetiser basket.

With legendary judges working as their sous chefs, four chefs compete to see who will win $25,000 in cash, $25,000 for charity and legendary status.

Joanna elevates a classic meat and potatoes meal, complete with braised short ribs, gnocchi, broccolini and a chocolate hazelnut bread pudding.

Joanna whips up her favourite side dishes to ring in the holidays. She prepares homemade green bean casserole, creamy macaroni and cheese, and gooey pecan bars.

Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

Ree Drummond shares showstopping sweets for a Thanksgiving feast. She makes a spiced pumpkin cream cake and a stunning cranberry orange trifle.

S4/E4 - Triple D Nation: Soup And Stew'. Guy takes a walk down memory lane in Morehead City, North Carolina, when he stops at a place where the hushpuppies haven't changed a bit.

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.

Zoë prepares two 'grab and go' breakfast favourites on a weekend at home with her poodles. She makes blueberry muffins and cinnamon star bread.

Zoë hosts a dinner party for her chef pals. She makes a dish to impress: a showstopping baked Alaska with homemade ice cream and a sorbet 'bullseye.

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 six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

Four champions battle for the $25,000 prize. In each round, the ingredient baskets contain delicious reminders of the tournament's culinary themes.

Joanna makes crepes inspired by some of her favourite memories in New York. She prepares a layered crepe cake, along with a bright mixed green salad and charcuterie board.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

Mentee'. Michael Voltaggio and Damaris Phillips cheer on chefs Bryan Romero and Marc Quinones towards victory over Bobby Flay.

Anderson V. Voltaggio. S5/E7 - State Fair Fare'. The Brawlers aim to win over a crowd with decadent BBQ creations! One team tries to take down judge Carson Kressley in the dunk tank.

The chefs bid in a live auction to score their fourth item, and one spends a load of money to secure a favourite ingredient in the appetiser round.

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

The bakers create a gigantic Easter sundae! Then, to earn a spot in the finale, the bakers must prepare a whimsical Easter tea party to remember.

New'. Bobby Flay and Giada De Laurentiis explore how Rome's food is evolving with modern techniques. Plus, they cook cutting-edge cuisine with a local Michelin star chef.

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

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

Michael Symon honours the women in his life with dishes like grilled lamb chops with rosemary salt and grilled halloumi and watermelon kabobs.

Michael Symon connects great memories with food. He makes grilled swordfish with salsa fresca, spicy cucumber salad and ricotta cornmeal pound cake.

Michael Symon makes a whole meal starring tomatoes. He starts with meaty stuffed tomatoes on the grill, then makes a delicate tomato tart tatin.

Michael Symon kicks off summer with fried clams with tartar dipping sauce, corn and avocado salad, and Liz's sweet corn panna cotta.

Oh My!'. Michael Symon heats up the grill for a savoury pork tenderloin marinated in brown sugar, a fruity mango slaw and a thirst-quenching cocktail.

Michael Symon recreates the Greek-American dishes of his childhood, including his mother's pasta, a crispy salad and a mashup of two desserts.

Strawberries steal the show when Michael Symon makes spatchcock chicken and strawberry salad. plus, Liz puts together a fresh strawberry pie.

Michael Symon answers The Big Easy's call with some New Orleans-style gumbo and chocolatey beignets. Liz sweetens the deal with a Sazerac.

Michael Symon honours his Greek roots as he grills up spanakopita and tahini-dipped summer vegetables. Liz complements dinner with an ouzo cocktail.

Things get sizzling as Michael Symon grills a strip steak with a secret ingredient, combines tomatoes with orecchiette and samples a bourbon cocktail.

Michael Symon creates a satisfying Sunday feast with spaghetti pie, grilled radicchio salad and a refreshing 'Camperal' spritz.

The hosts serve up packable eats for summertime outdoor adventures. They make fried chicken with honey giardiniera butter and curried chickpea salad pitas.

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

Sunny Anderson welcomes eight bakers who must put their best rabbit's foot forward and make a dessert featuring the ultimate Easter ingredient - chocolate.

Host Sunny Anderson challenges the seven remaining bakers to create dessert pizzas inspired by crave-worthy cookies and make edible garden cakes.

Sunny Anderson asks the six remaining bakers to make doughnuts infused with a shot of caffeine and piñata cakes filled with homemade treats.

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

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

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

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

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

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

The bakers create a gigantic Easter sundae! Then, to earn a spot in the finale, the bakers must prepare a whimsical Easter tea party to remember.

New'. Bobby Flay and Giada De Laurentiis explore how Rome's food is evolving with modern techniques. Plus, they cook cutting-edge cuisine with a local Michelin star chef.

Andrew unveils the diverse delicacies of modern Dubai, such as marinated meat kababs and halwa, a rosewater-flavoured dessert known as a symbol of the region.

Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.

Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.

Zoë prepares delicate chocolate macarons for a bakers' gathering with a fellow cookbook author and friend. Plus, she makes rustic haystack macaroons.

Zoë makes two versions of her son's favourite dessert - cheesecake. One has a blueberry swirl, and the other is topped with roasted tomato and feta.

Michael Symon is all about that cheesy goodness with his sweet and earthy grilled cheese, a dairy-free twist on a classic and a chocolatey cheesecake.

Michael Symon is ready to relax outdoors in style as he prepares a classic trout dish, smoky potatoes, a flavourful salad and a bubbly cocktail.

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

The chefs get baskets inspired by late-night cravings. In round one, the chefs must create a dish using frozen pizza, meatballs and maitake mushrooms.

Chip joins Jo in the kitchen as she prepares her signature Gaines Brothers Burgers with jalapeno drip jam, homemade fries, and Aunt Opal's banana pudding.

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.

Stay-at-home mom Cristina can't believe she's taking on Chef Geoffrey Zakarian in a surprise cooking competition. But Eddie Jackson has more up his sleeve.

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

Joanna elevates a classic meat and potatoes meal, complete with braised short ribs, gnocchi, broccolini and a chocolate hazelnut bread pudding.

Joanna whips up her favourite side dishes to ring in the holidays. She prepares homemade green bean casserole, creamy macaroni and cheese, and gooey pecan bars.

Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

Ree Drummond shares showstopping sweets for a Thanksgiving feast. She makes a spiced pumpkin cream cake and a stunning cranberry orange trifle.

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

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

Giada makes three dishes with Italian-Asian fusion. They include blistered shishito pepper with olive and basil salt, Asian mushroom risotto and Far East spaghetti.

Giada creates a springtime feast to celebrate with family and friends. On the menu is herb roasted pork loin, grilled potato salad and raspberry clafoutis.

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

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

Giada prepares a kid-friendly menu for an after-school lunch. She makes a chicken parmesan sandwich, creamy cucumber salad and chocolate peanut butter sundaes.

Giada shows how to make four pasta dishes that can be done in 15 minutes. They include penne with corn and spicy sausage, and orecchiette with broccoli.

Aunt Raffy joins Giada in the kitchen for a day of fun, laughter and food. Family dishes include quinoa pilaf and Aunt Raffy's peach and blueberry crisp.

Giada De Laurentiis prepares a meal inspired by ingredients from Sorrento. Dishes include pan-seared branzino with tomato and capers, and fresh citrus with gelato.

Giada hosts a wine and appetizer party, creating bite-sized versions of popular Southern Italian dishes, with wine from a vineyard located outside Positano.

Giada prepares a picnic to enjoy by the pool. The portable menu features orzo salad, grilled chicken and broccoli pesto panini, and double chocolate brownies.

Giada De Laurentiis and her Aunt Raffy visit the Southern Italian town of Torre Annunziata, where Giada's great-grandparents once owned a pasta factory.

The team share recipes for farm stand finds. They make spicy chicken aubergine boats, roasted carrots with carrot top pesto and more.

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

It's a party at the gristmill as Joanna roller skates around the kitchen! She makes her homestyle menu of chicken tenders, Texas caviar and more.

Joanna shares her chicken pot pie recipe. She serves the family favourite with spinach salad with bacon vinaigrette and Kahlua chocolate Bundt cake.

Joanna challenges herself with a scratch-made menu. It includes delicious homemade pasta with vodka source, stuffed mushrooms, and coffee gelato.

Joanna serves up one of her favourite meals for busy weekends. She makes brisket slides with coleslaw, buffalo chicken dip, and apple baked beans.

Joanna celebrates her love of mushrooms! She makes a delicious mushroom bisque, then follows it up with fresh French bread and chocolate molten cake.

Chef Katie Button teaches Joanna how to make some Spanish dishes. They include flamenquines, simple sautéed greens and a brandied pumpkin cheesecake.

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.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

Guy visits a spot that's serving up hearty home cooking with a healthy spin. And, he checks out a Mexican joint that's located inside a gas station.

The competing chefs get fries and thighs in every basket. In the second round, they are challenged to create a dish using bubble tea and okra.

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

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.

Sunny Anderson has the bakers use nail art patterns as inspiration for geometric tarts. Then, they model their edible Easter hats on the bunny-walk.

On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

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.

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

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

Anderson V. Voltaggio. S5/E8 - BBQ Triple Threat'. Proud Texan Tiffany Derry challenges the Brawlers to two Triple Threat-inspired tasks to see if they have what it takes to go all the way.

Four nurses who love to cook show off their culinary skills! In the appetiser round, the competitors are handed canned bacon, mahi mahi fillets and kohlrabi.

Joanna's family stops by the kitchen to help prepare their favourite Asian-inspired dishes, including dumplings, short ribs, and almond cookies.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must 'imposterize' and serve on a classic cafeteria tray.

Host Sunny Anderson welcomes seven bakers to the competition. They attempt to impress the judges with their jellybean-inspired pop art pastry tarts.

And, a joint in Miami is keeping it real with a variety of new dishes, including drumsticks and duck.

In Portland, a chef full of personality is still making people smile with seafood for breakfast, lunch and dinner.

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

Jonathan Bennett goes old school with a trip back to 1953! The chefs are challenged with making all their dishes with a vintage meat grinder.

The 10 remaining chefs visit an authentic Italian bakery. Then, the judges challenge them to create a menu incorporating bread into every dish.

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

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

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

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.

Sunny Anderson has the bakers use nail art patterns as inspiration for geometric tarts. Then, they model their edible Easter hats on the bunny-walk.

On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

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.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must 'imposterize' and serve on a classic cafeteria tray.

Host Sunny Anderson welcomes seven bakers to the competition. They attempt to impress the judges with their jellybean-inspired pop art pastry tarts.

The hosts share easy summer recipes like chicken stir fry with spicy peanut sauce. Plus, Jaymee Sire stops by to chat about viral food trends.

Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale. They get lucky with a promise of perfectly porky baskets.

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

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

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

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.

Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

Four chefs are challenged to create a dish containing beer, canned spinach and cookies. Later, they must combine custard dumplings with rainbow liquorice.

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

Michael Symon is all about that cheesy goodness with his sweet and earthy grilled cheese, a dairy-free twist on a classic and a chocolatey cheesecake.

Michael Symon is ready to relax outdoors in style as he prepares a classic trout dish, smoky potatoes, a flavourful salad and a bubbly cocktail.

Sunny Anderson asks the bakers to travel to Easter future, where savoury dishes have become sweet. Then, the bakers pair up to make time machines.

Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

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.

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.

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

Home cook and pharmacist Jose is stunned when Eddie Jackson reveals his big audition is a competition! She goes head-to-head with chef Kelsey Barnard Clark.

Four talented chefs are challenged to make creative taco dishes. A frantic first round leads to some missteps in the kitchen, which could prove costly.

Joanna puts a twist on a classic dish that has become a family favourite: raspberry chipotle pork tenderloin. For dessert, she makes a chocolate cola cake.

Valerie Bertinelli and Duff Goldman honour the school library by asking the bakers to make book desserts. Their desserts must be decorated like a book.

Host Sunny Anderson challenges the remaining six bakers to create Easter candy-inspired bonnets. Which competitor will fail to impress and be sent home.

In Eureka, a chef is cramming calamari with shrimp and leeks. And, in Denver, he's blown away by some empanadas.

It's meat mayhem as Guy Fieri checks out over-the-top meaty joints in Utah, Arizona and Nebraska. From cheesesteaks to meatballs, he's got it covered.

The remaining eight bakers have to make the perfect nuptial-themed mini mousse cakes. Then, they must create a croquembouche-inspired wedding tower.

The chefs use Taylor Dayne's memories of 1988 to create unique dishes. Then, they serve up their own version of Gigi Hadid's viral pasta.

The chefs travel to Otranto, Italy, to purchase fresh seafood from the docks. Then, the judges task them with their most difficult challenge yet.

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

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

Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale. They get lucky with a promise of perfectly porky baskets.

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.

Sunny Anderson asks the bakers to travel to Easter future, where savoury dishes have become sweet. Then, the bakers pair up to make time machines.

Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

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.

Valerie Bertinelli and Duff Goldman honour the school library by asking the bakers to make book desserts. Their desserts must be decorated like a book.

Host Sunny Anderson challenges the remaining six bakers to create Easter candy-inspired bonnets. Which competitor will fail to impress and be sent home.

The hosts make delicious noodle dishes! They include BBQ mac and cheese, fettuccine with spicy crab and even cinnamon sugar crispy noodles for dessert.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.

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

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

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

Andrew Zimmern dives into the cuisine of Santa Monica, California. He enjoys an array of food, including spicy seafood soup, Chinese chicken salad and Tsukemen.

Andrew Zimmern travels to Bangkok to sample some traditional delicious dishes. He digs into steamed whole bass, massaman curry and loads more.

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.

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Three champions are determined to defeat judge Alex Guarnaschelli. They are challenged to create a dish using rainbow soup dumplings and cheddar cheese sauce.

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

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

Anderson V. Voltaggio. S5/E8 - BBQ Triple Threat'. Proud Texan Tiffany Derry challenges the Brawlers to two Triple Threat-inspired tasks to see if they have what it takes to go all the way.

The bakers are challenged to tackle some of the biggest wedding trends. They make over-the-top Easter wedding cakes that taste as good as they look.

Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

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 the high-stakes tournament finale, the chefs are given even larger sums of money to bid for their fourth ingredient.

In Malverne, NY, competing chefs convince homeowners at a block party to share ingredients from their kitchens for surf and turf and a dessert.

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

Joanna prepares an Italian meal for a lunch date with Chip, including crispy, warm arancini with homemade marinara sauce, and chicken Florentine over pasta.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.

Sunny Anderson asks the five remaining bakers to make a trio of whoopie pies. Who will impress the judges and who will be kicked out of the competition.

Guy Fieri heads to Minneapolis, where Cuban cuisine has really taken off since he last came to visit and two buddies in Portland are still making crazy sandwich concoctions.

Guy Fieri's checking in on some of his favourite joints serving up a bite for any time of day. Up in Denver, he tries a couple of new late-night Italian options.

The seven remaining bakers must make strawberry shortcakes for the skills challenge. Then, in the master challenge they must bake a difficult 'fire and ice' dessert.

The chefs go back to 1993 with a fruity drink and dunkable cookies. Then, they tackle trendy tiny foods before two chefs mix things up with chicken and waffles.

The team captains choose one teammate each to visit an Italian butcher shop. Then, the chefs create a menu using the grill as their only heat source.

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

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

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

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.

The bakers are challenged to tackle some of the biggest wedding trends. They make over-the-top Easter wedding cakes that taste as good as they look.

Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

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.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavoured swirls.

Sunny Anderson asks the five remaining bakers to make a trio of whoopie pies. Who will impress the judges and who will be kicked out of the competition.

The hosts make their must-have summer dishes before the season ends. The line-up includes sticky tamarind ribs and triple tomato salad.

The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round.

She's cute and world famous. And only one baker's cake creation will be worthy enough to attend the celebration for the launch of Hello Kitty's North American Tour.

Four talented cake bakers piece together incredible Lego-themed cake creations for the chance to have their cake at the centre of a party at Lego's flagship store.

Four cake artists compete in two rounds for the chance to have their cake at the centre of a massive party celebrating the 50th anniversary of the film.

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.

Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.

Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.

Three champions set out to take down judge Scott Conant. The first-round basket contains canned shrimp, popcorn gelato and mortadella.

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.

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

Home cook and pharmacist Jose is stunned when Eddie Jackson reveals his big audition is a competition! She goes head-to-head with chef Kelsey Barnard Clark.

The bakers create a gigantic Easter sundae! Then, to earn a spot in the finale, the bakers must prepare a whimsical Easter tea party to remember.

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

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

Joanna elevates a simple, healthy salmon dinner with fresh and flavourful ingredients, complete with a light lemon orzo and a panna cotta topped with spiced pear.

Joanna prepares her family's Sunday night dinner featuring pot roast, a braided bread, romaine salad with buttermilk ranch dressing and warm apple pie.

Ree Drummond puts a spin on everyone's favourite Thanksgiving sides, including colourful carrots, cheesy pasta, easy bread, and a classic casserole.

Ree Drummond is all about fast and fabulous party food for entertaining. She makes herby meatballs, spiced-up shrimp, cheesy wontons, and cookies.

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

Joanna elevates a classic meat and potatoes meal, complete with braised short ribs, gnocchi, broccolini and a chocolate hazelnut bread pudding.

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.

Host Sunny Anderson challenges the four remaining bakers to make Easter flavours milkshakes. The judges then decide who will be sent home.

And, a noodle shop in Portland is churning out thousands of dumplings a week.

And, a joint in Arizona serves up true German flavour.

The remaining six bakers must create immaculate mini Boston cream pies. Then, in the next round they are tasked with creating the ultimate New York cheesecake.

Chef Antonia Lofaso kicks off the competition with a beachside brawl. In the first round, the teams put an East and West coast twist on boardwalk bites.

The seven chefs host the first Ciao House pizza festival. There, they must make enough pies to feed 50 hungry guests, including a renowned pizzaiolo.

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

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

The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round.

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.

The bakers create a gigantic Easter sundae! Then, to earn a spot in the finale, the bakers must prepare a whimsical Easter tea party to remember.

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

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

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.

Host Sunny Anderson challenges the four remaining bakers to make Easter flavours milkshakes. The judges then decide who will be sent home.

The hosts work together on a Labour Day cookout, each bringing a unique ingredient or technique. Dishes include hibachi-style hot dogs and lemon iced tea.

The competing chefs must use the fryers to create crunchy, decadent dishes. First up, the appetiser basket contains something spicy and a strange drink.

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

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

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

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.

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Three chefs compete for a chance to take on judge Tiffani Faison. In the first round, they must cook a dish using carrot cake soda and water spinach.

In the high-stakes tournament finale, the chefs are given even larger sums of money to bid for their fourth ingredient.

In Malverne, NY, competing chefs convince homeowners at a block party to share ingredients from their kitchens for surf and turf and a dessert.

The final three bakers create a showstopping party display of chocolate, cake, and a cocktail-inspired dessert in hopes of taking home $25,000.

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

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.

The final three bakers create a showstopping party display of chocolate, cake, and a cocktail-inspired dessert in hopes of taking home $25,000.

Bobby Flay and Giada De Laurentiis explore the local food and traditions of Tuscany's countryside. Plus, they learn how to make the iconic pecorino cheese.

Martha Stewart shocks the four chefs in the tournament when she reveals that she plans to make them switch stations - and dishes - at any time.

Joanna whips up her favourite side dishes to ring in the holidays. She prepares homemade green bean casserole, creamy macaroni and cheese, and gooey pecan bars.

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

Host Sunny Anderson tasks the three finalists with creating a three-foot-tall panoramic Easter egg. Which baker will be crowned winner and take home $25,000.

Plus, in Portland, a walk-up window with international influence has its fair share of dining developments.

Guy Fieri samples incredible seafood this time, including an oyster shack in New Orleans and a family ran eatery that still uses their grandmother's cookbook in California.

The five remaining bakers must make mini meringue pies in round one. Then, they have to add a raspberry flavour to the classic French layered meringue cake.

Antonia Lofaso challenges the chefs to create dishes with the star of coastal cuisine - seafood! The teams make their coast's version of a budget seafood feast.

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

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

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

The competing chefs must use the fryers to create crunchy, decadent dishes. First up, the appetiser basket contains something spicy and a strange drink.

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.

The final three bakers create a showstopping party display of chocolate, cake, and a cocktail-inspired dessert in hopes of taking home $25,000.

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

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.

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

Host Sunny Anderson tasks the three finalists with creating a three-foot-tall panoramic Easter egg. Which baker will be crowned winner and take home $25,000.

The hosts cook with their favourite autumn produce. They use pears, Brussels sprouts, kale and butternut squash to make delicious dishes.

In a burger-themed battle, the chefs get a deep-fried surprise and a sloppy classic in round one. Next, they must cook with a bizarre canned product.

Nine elite bakers are challenged to make their own version of Maryland's Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.

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

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.

Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

The chefs must bid on their fourth ingredients in an exciting auction. In the entrée round, a bidding war breaks out over a premium item.

Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

Joanna elevates a simple, healthy salmon dinner with fresh and flavourful ingredients, complete with a light lemon orzo and a panna cotta topped with spiced pear.

Joanna prepares her family's Sunday night dinner featuring pot roast, a braided bread, romaine salad with buttermilk ranch dressing and warm apple pie.

Ree Drummond puts a spin on everyone's favourite Thanksgiving sides, including colourful carrots, cheesy pasta, easy bread, and a classic casserole.

Ree Drummond is all about fast and fabulous party food for entertaining. She makes herby meatballs, spiced-up shrimp, cheesy wontons, and cookies.

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.

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.

Zoë demonstrates the delicious versatility of a family favourite, crêpes. She prepares a tasty bananas Foster filling and a savoury crêpe manicotti.

Zoë prepares jelly doughnuts to share with her mum. Plus, they bake another filled pastry together based on her great-great-grandmother's recipe.

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

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

Joanna elevates a simple, healthy salmon dinner with fresh and flavourful ingredients, complete with a light lemon orzo and a panna cotta topped with spiced pear.

Twenty-four elite chefs enter the arena where they will spend the next 24 hours cooking, and they'll have to use their speed to impress judge Jet Tila.

During hours three through six, the chefs must adapt to constant twists, turns and curveballs from Stephanie Izard in order to make it to hour seven.

In the high-stakes tournament finale, the chefs are given even larger sums of money to bid for their fourth ingredient.

Iconic chefs Amanda Freitag, Tiffani Faison and Geoffrey Zakarian come out to play for $15,000 and bragging rights in this epic judge showdown.

The final three bakers create a showstopping party display of chocolate, cake, and a cocktail-inspired dessert in hopes of taking home $25,000.

Bobby Flay and Giada De Laurentiis explore the local food and traditions of Tuscany's countryside. Plus, they learn how to make the iconic pecorino cheese.

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

In a burger-themed battle, the chefs get a deep-fried surprise and a sloppy classic in round one. Next, they must cook with a bizarre canned product.

Michael Symon makes mouthwatering birria style beef tacos and jicama salad with a spicy vinaigrette. a pineapple jalapeno margarita adds to the heat.

Michael Symon whips up the ultimate beach barbecue with a 'beach bomber' sausage sandwich and a side of herbaceous potato salad.

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.

Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.

Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.

Michael Symon is ready to celebrate Dad with a twist on Texas chilli, sweet and savoury cornbread, and some chocolatey, nutty dessert bars.

Michael Symon enjoys a golden summer with his California-inspired feast of smoked tri-tip, grilled avocado salad and strawberry chiffon cake.

Michael Symon pays tribute to his mother-in-law's Southern culinary heritage with classic fried chicken, crispy okra and a simple, summery dessert.

Michael Symon explores the world of bold and spicy flavors with tangy chicken thighs, an iconic hot sauce and a kicked-up cake.

It's Beer Fest, and Michael Symon serves up porter braised ribs, beer braised potatoes and a fruity rice beer cocktail.

Back-to-school season isn't just for kids! The hosts teach new recipes and techniques, including chicken marsala and ricotta gnudi with browned butter.

The chefs tackle mac and cheese. The first-round basket includes a cocktail, and the entree round features a mac and cheese-inspired brunch item.

Crown'. Sunny Anderson pulls a 'yoke' on the five remaining bakers when she asks them to make edible bird's nest desserts filled with Easter eggs.

Sunny Anderson asks the remaining bakers to make over-the-top charcuterie boards filled with Easter treats. Then, the competitors try to fool the judges.

The remaining bakers take on the ultimate final challenge: a 4-foot-tall edible Easter basket filled with over-the-top desserts and the ultimate Easter cake.

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

The final three bakers create a showstopping party display of chocolate, cake, and a cocktail-inspired dessert in hopes of taking home $25,000.

Bobby Flay and Giada De Laurentiis explore the local food and traditions of Tuscany's countryside. Plus, they learn how to make the iconic pecorino cheese.

Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.

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.

Zoë hosts a women's business brunch with a French-themed menu. It includes a rustic apple tarte Tatin and savoury spinach and cheese soufflés.

Zoë pays tribute to her Nordic heritage. She prepares Swedish cream and krumkake, a pressed cookie and takes a lesson in making Norwegian lefse.

The team honour Earth Day with fresh finds that celebrate spring flavours. They make seafood stew with cilantro broth, Italian-stuffed artichokes and more.

Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl 'The Cuban' Ruiz's funniest GGG moments.

Joanna prepares her family's Sunday night dinner featuring pot roast, a braided bread, romaine salad with buttermilk ranch dressing and warm apple pie.

Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.

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

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.

Joanna elevates a simple, healthy salmon dinner with fresh and flavourful ingredients, complete with a light lemon orzo and a panna cotta topped with spiced pear.

Joanna prepares her family's Sunday night dinner featuring pot roast, a braided bread, romaine salad with buttermilk ranch dressing and warm apple pie.

Ree Drummond puts a spin on everyone's favourite Thanksgiving sides, including colourful carrots, cheesy pasta, easy bread, and a classic casserole.

Ree Drummond is all about fast and fabulous party food for entertaining. She makes herby meatballs, spiced-up shrimp, cheesy wontons, and cookies.

Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl 'The Cuban' Ruiz's funniest GGG moments.

Iconic chefs Amanda Freitag, Tiffani Faison and Geoffrey Zakarian come out to play for $15,000 and bragging rights in this epic judge showdown.

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

The chefs tackle mac and cheese. The first-round basket includes a cocktail, and the entree round features a mac and cheese-inspired brunch item.

At a local Italian eatery Giada creates a 'daily special' for lunch. She and the chef make pan-roasted asparagus with crispy fried egg and Sin City cookies.

Giada celebrates the pizza of Naples by using her fresh Neapolitan-style dough to make broccoli and sausage and spinach and pancetta pizzas in an outdoor oven.

Giada creates dishes inspired by Sorrento's seafood and citrus, including grilled swordfish with candied lemon salad, and shrimp and grapefruit skewers.

Giada gets nostalgic creating some of her favourite childhood dishes. She serves up basic parmesan pomodoro, pizza bianca, and chocolate ricotta toast.

Giada and her Aunt Raffy dig into Nonna Luna's recipe diary to re-create Sartu Di Riso, inspired by Giada's grandparents' honeymoon on the Amalfi Coast.

Giada is in Scala for lunch after a game of bocce with the locals. They enjoy marinated salumi sandwiches and tomato, avocado and escarole salad.

Giada spends Sunday afternoon in the kitchen cooking for a family gathering. The menu includes roasted beets with cherries and pistachios, and lamb osso buco.

Giada visits her favourite bakery in Sorrento. She bakes her famous pound cake to pair with limoncello zabaglione and makes a chocolate pistachio fudge tart.

Giada hosts a cocktail party on her villa deck for neighbours and friends, serving Italian cocktails along with small bites inspired by California.

Giada De Laurentiis is in Florence preparing a Tuscan-style lunch. Dishes include 'greens and beans' salad and a classic dessert of biscotti and sweet wine.

Giada honours her Italian movie star grandmother, Nonna Luna, with her own take on northern Italian favourites such as bitter rice and white chocolate orzo pudding.

The hosts recreate the best local dishes from football tailgates across America. They start with a roast beef sandwich and make Cincinnati-style chili.

The chefs aim for bacon perfection! The appetizer basket includes a Japanese condiment and a bacon-y bar food, with biscuit dough in the entree round.

Chef Andrew Zimmern and Joanna trade their gorgeous recipes. Andrew prepares grandma Zimmern's meatloaf and Joanna makes her toffee cake with dates.

Joanna welcomes special guest Emma Lovewell into the kitchen to make traditional Asian dishes, including Japchae, yaki gyoza and egg drop soup.

Joanna shares her all-time favourite recipes, including Chicken Cordon Bleu, Gruyère Potato Casserole, and Arugula and Dried Cherry Salad.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.

In a salute to Diagon Alley, hosts James and Oliver Phelps ask the baking teams to make 50 handheld desserts to feed a crowd of Harry Potter fans.

Inspired by the legendary Forbidden Forest, hosts James and Oliver Phelps challenge the teams to create a 3-foot-tall, gravity-defying showpiece.

In the semi-finals, the remaining baking teams are asked to create a 4-foot-tall showpiece inspired by items in Albus Dumbledore's office.

For the final showdown in the illustrious Great Hall, hosts James and Oliver Phelps challenge the bakers to create 6-foot-tall showpieces.

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

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

Chef Jonathon Sawyer fights for his life against Bobby Flay's Titans. One chef risks it all by making pasta for legendary Italian chef Nancy Silverton.

Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

A group of junior chefs must use a classic cornmeal dish in the appetiser round. In round two, the kids must combine a marshmallow treat with barbecue sauce.

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

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

Anderson V. Voltaggio. S5/E9 - I Do 'Cue'. The Brawlers try to impress a soon-to-be bride and groom with cocktail hour appetisers and a reception dinner to claim a ticket to the finale.

Joanna whips up her Granddad's Syrian doughnut recipe. Then, she completes her after-school snack line up with chewy granola bars and warm banana bread.

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

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

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.

After that, he travels to Nashville for a diner that is taking lamb to the next level.

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

For the semi-final the four remaining bakers must make the historic Mont Blanc cake. Then, the contestants are tasked with baking a challenging Charlotte Royale.

Antonia Lofaso challenges the chefs to create delicious summer dishes for the 4th of July. The losing chefs must battle it out over a grilled family feast.