Five cookie makers are challenged to create fault line cookies. Then, the finalists build giant, hanging cookie chandeliers with holiday flavours.

Five former champs return for another round of competition. They create Christmas village cookie puzzles and Christmas mantels with realistic fireplaces.

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

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

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

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.

Ree Drummond and Eddie Jackson welcome back eight former champions to weave Christmas cookie quilts and construct stadiums for the North Pole games.

Jesse Palmer asks the bakers to combine two of the fall season's best treats and make seasonal coffee drink cinnamon rolls and fall-themed yule logs.

Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.

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

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

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

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

Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.

Selena Gomez and Shirley Chung create a fusion version of a childhood favourite. Later, Selena tries to make a dish good enough for the Ms Chi's menu.

Three teams of cake, sugar and cookie artists imagine how the abominable snowman would spend his dream holiday vacation.

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

Abner and Amanda plan a brunch menu with flavours inspired by their travels. Abner makes croissants, and adds guava, a popular Cuban filling.

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Eddie Jackson gives home cook Sejal Patel the surprise of his life when Sejal faces the world-famous Chef Jet Tila in a gauntlet of goat.

Things get wild when home cook Jessie Flores takes on the amazing Chef Stephanie Izard in a wild mushroom throwdown for $5000.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu.

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic, Renee Corbin.

Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

Three teams of cake, sugar and cookie artists imagine how the abominable snowman would spend his dream holiday vacation.

Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.

Selena Gomez and Shirley Chung create a fusion version of a childhood favourite. Later, Selena tries to make a dish good enough for the Ms Chi's menu.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

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

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

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

Ree is on the ranch where there is never, ever enough pasta. From Greek spaghetti and meatballs to fried ravioli with chocolate, she plays with pasta all ways.

Ree celebrates autumn with a seasonal salad with spicy brittle, very veggie soup and her go-to dish for entertaining, wine-braised chicken with apricots.

Ree cooks up some sweet treats in her kitchen! She makes a puff pastry braid with nuts and chocolate and her irresistible four-berry chimichangas.

It's a feast for toast lovers in Ree's ranch kitchen! She makes a creamy chicken pot pie served on crispy brioche and an incredible French onion grilled cheese.

Ree Drummond serves up simple dishes with an Italian spin. First up, she makes Italian beef sandwiches followed by a spaghetti pizza pie and mozzarella sticks.

Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

The gang shares sweet and special ways to celebrate Valentine's Day! They make sake and miso-marinated salmon with coconut rice, and a yummy brownie tart.

Alton Brown and his fans curate maniacal baskets for an epic tournament! Items include a fermented Japanese dish and a strange banana product.

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

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

Ree Drummond cooks up some flavourful family favourites. She makes a casserole with cheesy greens, crispy potato balls and a Neapolitan cake.

Ree Drummond makes a trio of marvellous 16-minute Italian meals. She serves up a speedy pork scaloppini dinner plus steak pizzaiola.

Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.

Nine bakers try to wow the judges with pumpkin spice creations. In the main heat, they must combine a yule log with a classic holiday treat.

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.

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.

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.

Three chefs tackle one of most difficult competition foods as they use their skills with rice to win advantage over Alex Guarnaschelli's experience.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

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

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

Katie Lee Biegel cracks the wishbone with Turkey Day classics as the competitors attempt to squash Bobby Flay with a new turkey tradition.

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

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

Abner and Amanda prepare osso buco using beef shank instead of veal. They add a traditional polenta, light and airy popovers, and a fresh herb salad.

The bakers go retro as they celebrate the '50s and '60s. They make soda shop cupcakes and shaggy cakes dedicated to all those groovy lovers out there.

Six teams of masterful cake and sugar artists face off against each other. They compete to depict the perfect way to win the ultimate snowball fight.

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

Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.

The five bakers create desserts that look like Santa Claus. Then they're tasked with making impressive cakes that look like an igloo.

S1/E1 - Hangin' With My Gnomies'. Three teams of bakers create a gingerbread scene depicting gnomes hangin' for the holidays and make an accompanying cardamom dessert.

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

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

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.

Alton Brown and his fans curate maniacal baskets for an epic tournament! Items include a fermented Japanese dish and a strange banana product.

Nine bakers try to wow the judges with pumpkin spice creations. In the main heat, they must combine a yule log with a classic holiday treat.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

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

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

The bakers go retro as they celebrate the '50s and '60s. They make soda shop cupcakes and shaggy cakes dedicated to all those groovy lovers out there.

Six teams of masterful cake and sugar artists face off against each other. They compete to depict the perfect way to win the ultimate snowball fight.

The hosts focus on fast and easy meals with some cheeky shortcuts. The menu includes bucatini carbonara, turkey piccata and no bake chocolate hazelnut cheesecake.

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

Jonathan Bennet celebrates 2002's 'My Big Fat Greek Wedding' by challenging the chefs to use moussaka, bacon, Go-GURT, and the Magic Bullet blender.

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 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 eight remaining bakers work in teams to make multiple pies on one sheet pan. In the main heat, they make stuffed cakes featuring seasonal ingredients.

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.

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.

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

Three teams of cake, sugar and cookie artists imagine how the abominable snowman would spend his dream holiday vacation.

Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.

Selena Gomez and Shirley Chung create a fusion version of a childhood favourite. Later, Selena tries to make a dish good enough for the Ms Chi's menu.

Robert Irvine is at the world-famous Cedar Point amusement park in Sandusky, Ohio, to make dinner for 150 superfans celebrating the park's 150th anniversary.

S5/E6 - Chicken, Cheese And Chili Paste'. Guy Fieri takes a walk down memory lane with marsala meatballs in Florida, smoked rib tips in Colorado and wild grilled cheese in North Carolina.

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

Guy Fieri visits restaurants owned by familiar faces. Antonia Lofaso is cooking up out-of-this-world global flavours, and Justin Warner is serving up righteous ramen.

Guy Fieri stops by a sweet and savoury joint in Omaha, a champion's mashup in Los Angeles and a real deal Italian spot in Connecticut.

Home cook Bria George is anything but chicken when Eddie Jackson surprises her with an epic poultry power play against celebrity chef Antonia Lofaso.

Home cook Jen McNabb knows something's fishy when Eddie Jackson challenges her to a halibut face-off against the world-famous Chef Rocco DiSpirito.

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

Abner's mum, Marisol, joins him and Amanda in the kitchen to cook up a traditional stew featuring brisket. Plus, she shares secrets for perfect white rice.

The bakers try to woo the judges with delicious desserts baked from the heart. They create breakfast-in-bed muffin towers and decadent chocolate pies.

The remaining teams of cake and sugar artists are challenged to imagine friendly aliens celebrating their own holidays on another planet.

In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.

Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. Then, they bake cheesecakes decorated with edible shiny ice rinks.

S1/E2 - Dreaming Of A Bright Christmas'. The teams create a holiday light show out of gingerbread. They pair their creations with the lightest of desserts, choux pastry.

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

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

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.

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

The eight remaining bakers work in teams to make multiple pies on one sheet pan. In the main heat, they make stuffed cakes featuring seasonal ingredients.

Robert Irvine is at the world-famous Cedar Point amusement park in Sandusky, Ohio, to make dinner for 150 superfans celebrating the park's 150th anniversary.

S5/E6 - Chicken, Cheese And Chili Paste'. Guy Fieri takes a walk down memory lane with marsala meatballs in Florida, smoked rib tips in Colorado and wild grilled cheese in North Carolina.

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

The bakers try to woo the judges with delicious desserts baked from the heart. They create breakfast-in-bed muffin towers and decadent chocolate pies.

The remaining teams of cake and sugar artists are challenged to imagine friendly aliens celebrating their own holidays on another planet.

The hosts are sharing their favourite regional recipes and fresh side options. Dishes include New York-inspired cheesy spinach manicotti with lemon.

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

Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-friend sweet dough balls.

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

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

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

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

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

The seven remaining bakers make a dessert fusing cranberry and a seasonal flavour. And, they create a sweet treat that pairs coffee with an unusual coffee syrup.

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.

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

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

Katie Lee Biegel cracks the wishbone with Turkey Day classics as the competitors attempt to squash Bobby Flay with a new turkey tradition.

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

Robert Irvine ventures to the forests of Mackinaw City, Michigan, to create a Paul Bunyan-sized dinner for 50 lumberjacks and a dish for timber show guests.

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

Four online cooking stars battle it out in the kitchen. It's not a great start for one competitor who runs into trouble with muscles in the appetiser round.

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

Previously eliminated chefs have a cooking duel to join the finalists for a chance to win a culinary education with renowned chefs across Italy.

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

The bakers celebrate their love for the flavours of the world. They create blind date mashup desserts and exotic cheesecakes.

The four remaining teams of master cake and sugar artists compete to bring the story of an iconic carol to life in the most delicious way: with cake.

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.

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.

The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. In the final round they create cakes that are plaid inside and out.

S1/E3 - Best In Show'. The teams are tasked with creating holiday memory snow globe scenes in gingerbread. Plus, they make accompanying treats featuring snowy coconut.

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

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

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 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 seven remaining bakers make a dessert fusing cranberry and a seasonal flavour. And, they create a sweet treat that pairs coffee with an unusual coffee syrup.

Robert Irvine ventures to the forests of Mackinaw City, Michigan, to create a Paul Bunyan-sized dinner for 50 lumberjacks and a dish for timber show guests.

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

Four online cooking stars battle it out in the kitchen. It's not a great start for one competitor who runs into trouble with muscles in the appetiser round.

The bakers celebrate their love for the flavours of the world. They create blind date mashup desserts and exotic cheesecakes.

The four remaining teams of master cake and sugar artists compete to bring the story of an iconic carol to life in the most delicious way: with cake.

The hosts break down the classic dishes that every home cook can master. They include whole roasted chicken, salad niçoise and a T-bone steak.

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

Jesse Palmers tasks the bakers to capture the coastal vibe using beach drink trifles! Then, they must create refreshing summer cream pies to avoid a scorching elimination.

Jesse Palmer celebrates Warner Bros. Pictures' movie event, Barbie! He challenges the bakers to make desserts inspired by Barbie's signature colour, pink.

Jesse Palmer challenges the three finalists to make amusement park treats. Then, the bakers serve sparkler-studded 4th of July parade float cakes for the title.

Inflatable holiday decorations inspire the six bakers' cute cream puff displays. In the main heat, they dazzle the judges with hand-painted eggnog cakes.

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

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

Alton Brown and his fans curate maniacal baskets for an epic tournament! Items include a fermented Japanese dish and a strange banana product.

Guy Fieri visits restaurants owned by familiar faces. Antonia Lofaso is cooking up out-of-this-world global flavours, and Justin Warner is serving up righteous ramen.

Guy Fieri stops by a sweet and savoury joint in Omaha, a champion's mashup in Los Angeles and a real deal Italian spot in Connecticut.

Home cook Bria George is anything but chicken when Eddie Jackson surprises her with an epic poultry power play against celebrity chef Antonia Lofaso.

Home cook Jen McNabb knows something's fishy when Eddie Jackson challenges her to a halibut face-off against the world-famous Chef Rocco DiSpirito.

It's Healthcare Worker Appreciation Night in Albuquerque, New Mexico, and Robert Irvine is tasked with serving an elevated dinner to 250 deserving guests.

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

It's Thanksgiving, and class is in session! Four beloved teachers get the chance to compete for the title of champion.

It's Valentine's, so Molly spices things up with a dinner date! She gets cooking with roasted sumac chicken dripping with hot and tangy zhug sauce.

Molly's cousins are in town, so she's making a Chinese dinner to celebrate! She prepares char siu meatball sliders and lucky long noodle pasta salad.

Selena Gomez rings in the new year with Chef Eric Adjepong. Selena's skills are tested as she tackles shrimp and banana grits, scallop benedict, and malva pudding.

Four online cooking stars battle it out in the kitchen. It's not a great start for one competitor who runs into trouble with muscles in the appetiser round.

Abner and Amanda share their Taco Tuesday recipes, including roast chicken, homemade tortillas using cassava flour, garlic confit and pickled onions.

It's a Mother's Day celebration as the bakers show mum their appreciation! They create bouquets of tulips and rosé-infused desserts for a place in the finale.

Three teams of cake and sugar artists try to make it into the finale. They reimagine 'How the Grinch Stole Christmas' in a new movie genre.

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.

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.

Jesse Palmer asks the ten bakers to highlight a nut or seed in a holiday dessert. Next, the competitors must use a holiday ingredient in unseasonable desserts.

S1/E4 - A Scary Little Christmas'. The baking teams make a gingerbread display depicting Christmas with monsters and incorporate an oozing caramel dessert.

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

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

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

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

Inflatable holiday decorations inspire the six bakers' cute cream puff displays. In the main heat, they dazzle the judges with hand-painted eggnog cakes.

It's Healthcare Worker Appreciation Night in Albuquerque, New Mexico, and Robert Irvine is tasked with serving an elevated dinner to 250 deserving guests.

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

It's Thanksgiving, and class is in session! Four beloved teachers get the chance to compete for the title of champion.

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.

S1/E1 - Hangin' With My Gnomies'. Three teams of bakers create a gingerbread scene depicting gnomes hangin' for the holidays and make an accompanying cardamom dessert.

S1/E2 - Dreaming Of A Bright Christmas'. The teams create a holiday light show out of gingerbread. They pair their creations with the lightest of desserts, choux pastry.

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

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

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

Previously eliminated chefs have a cooking duel to join the finalists for a chance to win a culinary education with renowned chefs across Italy.

Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.

Four talented grandmothers are put in charge of making a remarkable holiday feast. They open the first basket to find a wreath made of something sweet.

At the Christmas cookie playhouse, four gingerbread masters craft cookie stick puppets and build grand gingerbread puppet theatres.

The bakers highlight Thanksgiving's star with turkey dome desserts and show off their table scaping skills with mini Thanksgiving table cakes.

The final bakers create proposal desserts and spring wedding cakes for three real couples to win the judges' hearts, the championship title and $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.

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

Jesse Palmer asks the nine bakers to make cookie-topped mini pies. Next, competitors celebrate autumn with flavour combos such as pumpkin-cider.

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

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

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.

The Festival of Lights inspires the five remaining bakers. They are challenged with updating traditional rugelach with new flavours like cardamom and chai.

Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.

S5/E12 - From Steak To Seafood'. Guy Fieri has a turf-and-surf soiree with savoury steak in Orlando, soul food in Memphis, and next-level chowder in Rhode Island.

Four talented grandmothers are put in charge of making a remarkable holiday feast. They open the first basket to find a wreath made of something sweet.

The final bakers create proposal desserts and spring wedding cakes for three real couples to win the judges' hearts, the championship title and $25,000.

The hosts are taking requests for easy, new and creative recipes. On the menu is easy smothered chicken, grilled red curry lamb chops, and perfect chocolate cake.

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.

Carla Hall ushers in an all-pastry holiday extravaganza. Chefs Alex Guarnaschelli, Damaris Phillips and Zac Young are here for the action.

Bobby Flay's favourite holiday elf, Carson Kressley, brings the mischief while chefs bring some modern flair to classic holiday dishes.

Geoffrey Zakarian is Bobby Flay's international tour guide. Chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.

Four new chefs compete in a preliminary battle. A super-sweet ingredient in the first basket proves to be problematic.

With a spot in the tournament's finale at stake, four chefs take on ingredients like the mysterious 'goat water' and a squirmy sea creature.

The champions are back, and they're chasing a jackpot that starts at $25,000! They face shocking ingredient in their appetiser basket.

It's Valentine's, so Molly spices things up with a dinner date! She gets cooking with roasted sumac chicken dripping with hot and tangy zhug sauce.

Molly's cousins are in town, so she's making a Chinese dinner to celebrate! She prepares char siu meatball sliders and lucky long noodle pasta salad.

Selena Gomez rings in the new year with Chef Eric Adjepong. Selena's skills are tested as she tackles shrimp and banana grits, scallop benedict, and malva pudding.

Andrew Zimmern digs into the treasures of Uruguay's capital city, Montevideo. He tries slow-cooked Asado meats and a thin-sliced steak sandwich called chivito.

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

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

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

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

Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

Three chefs from Arizona, New Mexico and Texas show Alex Guarnaschelli the best of the Southwest in two spicy rounds of competition.

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

Abner and Amanda make smash burger sliders on homemade brioche buns with Abner's burger sauce, along with a wedge salad and tangerine slushies.

Katie Lee Biegel cracks the wishbone with Turkey Day classics as the competitors attempt to squash Bobby Flay with a new turkey tradition.

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

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

Previously eliminated chefs have a cooking duel to join the finalists for a chance to win a culinary education with renowned chefs across Italy.

At the Christmas cookie playhouse, four gingerbread masters craft cookie stick puppets and build grand gingerbread puppet theatres.

The bakers highlight Thanksgiving's star with turkey dome desserts and show off their table scaping skills with mini Thanksgiving table cakes.

Three chefs from Arizona, New Mexico and Texas show Alex Guarnaschelli the best of the Southwest in two spicy rounds of competition.

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.

English chef Ian Winslade and Geoff Rhyne cook with the star ingredient hoping to impress the judges. Which chef will compete against Bobby.

Chef Alex Guarnaschelli links up with Ree Drummond to determine which southern-based chef should compete against Bobby Flay in the kitchen.

Chef Carla Hall and actor Jesse Tyler Ferguson join forces to find a chef who can beat Bobby. Will it be the sassy Miami chef or the Atlanta-based cook.

Flay'. Chef Alex Guarnaschelli and actress Tina Fey join forces to pick the chef to take on Bobby. Will it be celebrity chef Alexcia Smith or former stunt woman Asia Mei.

Actress Fran Drescher joins forces with Scott Conant to find the chef who can take down Bobby. Two fantastic pastry chefs are ready to beat him.

Style expert Carson Kressley teams up with chef Anne Burrell to pick out Bobby's food faux pas. Two Italian-style cooks try to take down Bobby.

Food'. Chef Eddie Jackson joins forces with actor Casey Webb to decide Bobby's opponent. Will it be a fine dining expert or a seafood aficionado.

Chef Giada De Laurentiis and actress Betsy Brandt determine which southern-based chef should compete against Bobby Flay in the kitchen.

The hosts share simple, seasonal dinners for every night of the week. They include cavatelli with asparagus, lemon and ricotta, and black sea bass en papillote.

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

Five talented cookie makers play a game of opposites with Christmas cookie designs. And, they create edible 3-D board games that Ree and Eddie can play.

Five top cookie makers create retro Christmas cookies. Then, they craft 3-D edible snow globes drawing flavour inspiration from globe-shaped ingredients.

The competitors craft holiday mugs out of cookies! Then the finalists create cookie self-portraits using vibrant ingredients for a merry art museum.

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

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

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

In Honolulu, siblings are carrying on their mother's Filipino food, and a San Diego taqueria has perfected taquitos over three generations.

At the Christmas cookie playhouse, four gingerbread masters craft cookie stick puppets and build grand gingerbread puppet theatres.

The bakers highlight Thanksgiving's star with turkey dome desserts and show off their table scaping skills with mini Thanksgiving table cakes.

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

For a Mother's Day dinner, Sarah Benjamin and Nik Michael Imran make unique recipes including curry chicken pot pie and Durian chocolate cake.

Nik and Sarah celebrate a successful arranged marriage with an Indian feast, featuring salmon curry, a spicy take on Gulab jamun, and chocolate.

Elizabeth Poett tours her family's 14,000-acre ranch in California. She tends to the land at dawn then prepares a Santa Maria Style Tri-Tip for dinner.

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

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic, Renee Corbin.

Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

Three new teams of cake, sugar and cookie artists illustrate a terrible mistake happening in Santa's workshop. Who will impress the judges.

The basketeers outdid themselves for this special competition, featuring mandatory ingredients that leave the chefs shaking their heads in disbelief.

Abner and Amanda's favourite date night recipes include lettuce wraps, grilled rib eyes with a cinnamon pepper rub and cardamom buns.

Guy Fieri visits restaurants owned by familiar faces. Antonia Lofaso is cooking up out-of-this-world global flavours, and Justin Warner is serving up righteous ramen.

Guy Fieri stops by a sweet and savoury joint in Omaha, a champion's mashup in Los Angeles and a real deal Italian spot in Connecticut.

Home cook Bria George is anything but chicken when Eddie Jackson surprises her with an epic poultry power play against celebrity chef Antonia Lofaso.

Home cook Jen McNabb knows something's fishy when Eddie Jackson challenges her to a halibut face-off against the world-famous Chef Rocco DiSpirito.

It's Valentine's, so Molly spices things up with a dinner date! She gets cooking with roasted sumac chicken dripping with hot and tangy zhug sauce.

Molly's cousins are in town, so she's making a Chinese dinner to celebrate! She prepares char siu meatball sliders and lucky long noodle pasta salad.

Selena Gomez rings in the new year with Chef Eric Adjepong. Selena's skills are tested as she tackles shrimp and banana grits, scallop benedict, and malva pudding.

Three new teams of cake, sugar and cookie artists illustrate a terrible mistake happening in Santa's workshop. Who will impress the judges.

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic, Renee Corbin.

Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

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

Ree is full of Christmas spirit and makes delicious small bites for the big day! She cooks peppermint rolls, crispy cauliflower cakes and festive steak bites.

Ree cooks up her favourite one-pan crowd pleasers for Christmas! She makes easy Tex-Mex chicken and rice and braised short ribs and carrots to celebrate.

Ree Drummond shares four of her favourite ways to start the day! She starts with portable Tex-Mex egg muffins and delicious lemon poppy seed pancakes.

Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.

The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.

Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.

Ree prepares for cocktail hour with delicious dishes. They include BBQ shrimp cocktail, buffalo chicken meatball skewers and blueberry-basil limeade.

Ree celebrates the arrival of summer! On the menu are roasted brisket sliders, a big grilled veggie salad and fizzy sparkling sangria.

Ree tries her hand at internet-famous eats! Delicious dishes include Mexican birria tacos, burnt cheesecake with blackberries and corn ribs.

Ree turns everyday frozen ingredients into delicious dishes! On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs.

Ree makes delicious and easy summer eats. She serves up sausage and pepper burgers, cobb chicken salad and key lime pie cheesecake bars.

The team gives a helping hand for Turkey Day with fresh recipes and a simple turkey timeline. The menu includes brownie pecan pie and thanksgiving stuffing.

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.

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

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

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

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

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

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

The four bakers combine common pantry ingredients in a new version of a classic holiday dessert. Later, they use two key fruitcake components in a new dessert.

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

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

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.

Three chefs from Arizona, New Mexico and Texas show Alex Guarnaschelli the best of the Southwest in two spicy rounds of competition.

Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

Guy Fieri sends Noah Cappe, Tiffani Faison and Jet Tila to hit the restaurant scene in Davis, California, where they find bicycle-friendly eateries and high-end sushi joints.

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

Four chefs compete in a delicious battle to make a beloved food out of this world. A spicy surprise means the noodle appetizers might come with a kick.

Jeff Mauro is in the house with an extravagant holiday feast featuring fancy ingredients and prime cuts designed to celebrate Bobby Flay's demise.

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

Four chefs with a talent for live-fire cooking bring their passion to the kitchen. Second-guessing in round two leaves one chef confused about the main protein.

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

Jesse Palmer uses his favourite floatie as inspiration for floatie doughnuts in summer flavours! Then, the bakers must make gelatin water feature cakes.

With $25,000 at stake, the last two teams of cake and sugar artists must showcase the wildest modernisation imaginable for Santa's new ride.

Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

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

Jesse Palmer challenges the eight bakers to turn breakfast items into Thanksgiving desserts. Next, the competitors team up to create potluck-inspired desserts.

Casey Webb challenges three teams of bakers and their ice sculptors to create huge Christmas tree cake displays with edible gifts, ornaments and pyrotechnics.