Jet, Part 1'. Guy Fieri brings in all-star culinary 'professors' Jet Tila and Antonia Lofaso to help seven home cooks compete for a chance to win $35,000.

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 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.

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

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

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

Jet, Part 1'. Guy Fieri brings in all-star culinary 'professors' Jet Tila and Antonia Lofaso to help seven home cooks compete for a chance to win $35,000.

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

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

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

Three wilderness chefs hunt through Flavortown Market to make fireside favourites and an elevated backcountry dinner for a chance to win $20,000.

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

Robert is called to J's Restaurant in Waveland, Mississippi. He must help owners Louis and Jeff rescue their business and save their lifelong friendship.

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

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

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

Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only shop ingredients and no ovens, fryers or stoves.

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

Chefs and celebrities confess their gluttonous secrets. Amanda Freitag craves a meringue pie and Sant-N-Peppa rave about bread pudding in New York.

Duff Goldman and Kardea Brown challenge the 12 kid bakers to create an animal texture tart decorated with features like scales, feathers, fur or fins.

Jet, Part 2'. It's freshman week at Guy Fieri's Flavortown Academy, and Jet Tila and Antonia Lofaso teach their teams how to budget with party platters.

Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.

Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.

Martha Stewart gives the three remaining campers just four hours to make a wild wedding cake. Which competitor will be crowned winner.

Duff Goldman and Kardea Brown pair up the remaining 10 kid bakers to create two-tiered Dog Man cakes. In a tasty twist, they must use bacon.

The chefs have 30 minutes to create their dream last meal using only ingredients like frozen or dried meats, dehydrated veggies, and canned food.

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Chefs Cliff Crooks and Jet Tila join forces to hassle Bobby Flay into a loss. Chefs Kimberly Gamble and Tom Berry get in on the fun and try to topple the king.

Molly Yeh leaves the farm to join Alex Guarnaschelli to bring down Bobby. They hope on chefs Sam Fore and Jon Keeley can dole out a loss to Bobby.

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.

Jet, Part 1'. Guy Fieri brings in all-star culinary 'professors' Jet Tila and Antonia Lofaso to help seven home cooks compete for a chance to win $35,000.

Robert is called to J's Restaurant in Waveland, Mississippi. He must help owners Louis and Jeff rescue their business and save their lifelong friendship.

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.

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

Duff Goldman and Kardea Brown challenge the 12 kid bakers to create an animal texture tart decorated with features like scales, feathers, fur or fins.

Jet, Part 2'. It's freshman week at Guy Fieri's Flavortown Academy, and Jet Tila and Antonia Lofaso teach their teams how to budget with party platters.

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 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.

Ching learns the secret to making Har Gau shrimp dumplings, and also samples some gigantic Cantonese vanilla sponge muffins.

Ching meets Antonio Coelho who owns a Macau institution that serves up Portuguese food. He cooks Ching his signature seafood Cataplana.

Ching checks out Tskiji fish market, the biggest fish market in the world. She then heads to a popular sushi joint to get a sushi masterclass.

Ching discovers a Sichuan restaurant that's mad about spice, packing fiery heat and big flavours.

Ching visits Kowloon to find some foodie gems. Cooking alongside local chefs she makes golden spring rolls and snow topped BBQ pork bao.

Ching visits a restaurant that brings a spin to Taiwanese cuisine. Its head chef shows her how to make crab lionhead meatballs and fried you tiao.

Jet, Part 2'. It's freshman week at Guy Fieri's Flavortown Academy, and Jet Tila and Antonia Lofaso teach their teams how to budget with party platters.

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

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

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

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle against Bobby Flay.

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

An Air Force veteran has been struggling to keep his restaurant, The Anchor, afloat. Robert steps in to help the owner manage his anger.

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

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

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

In hour 16, the eight remaining chefs work in teams while handling three culinary curveballs to impress judges Carlos Anthony and Brian Malarkey.

The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.

Chefs and celebrities confess their gluttonous secrets. Carnie Wilson gobbles up a deep-fried twinkie while Jonathan Bennet devours a pancake lasagne.

Duff Goldman and Kardea Brown ask the kid bakers to create adorable animal macarons with an edible habitat. And Duff shows how to make a silky batter.

Jet, Part 3'. Jet Tila and Antonia Lofaso help the top 5 students make an elevated version of a classic weeknight dinner using nine ingredients or fewer.

Guy is in Philadelphia to grab some delicious meals. He tries a Polish twist on the Philly cheesesteak and some authentic Indonesian specialities.

In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

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

Duff Goldman and Kardea Brown ask the bakers to create sea animal desserts to win a cruise holiday awarded by Mickey Mouse and Minnie Mouse.

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Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only shop ingredients and no ovens, fryers or stoves.

Anne Burrell and Andy Richter recruit chefs Amy Mehrtens and Nathanial Zimet to let the good food roll into Bobby Flay's kitchen in hopes of a win.

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DJ D-Nice and Michael Symon aren't playing nice when they bring out chefs Sue Torres and James Briscione to try to get a win of their own against Bobby Flay.

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.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

Jet, Part 2'. It's freshman week at Guy Fieri's Flavortown Academy, and Jet Tila and Antonia Lofaso teach their teams how to budget with party platters.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

An Air Force veteran has been struggling to keep his restaurant, The Anchor, afloat. Robert steps in to help the owner manage his anger.

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

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

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

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Jet, Part 3'. Jet Tila and Antonia Lofaso help the top 5 students make an elevated version of a classic weeknight dinner using nine ingredients or fewer.

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The hosts are rewriting the rule book for a spring feast with fun, new recipes. They include jalapeno honey ham, and rosemary devilled potatoes.

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

Buddy Valastro and Duff Goldman try to out-do each other with African safari-inspired cakes. A panel of 50 talented cake artists vote on the winner.

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Buddy and Duff face off over cakes featuring ancient worlds. They look to the ancient Roman chariot races and the Hanging Gardens of Babylon for inspiration.

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Buddy and Duff take their first challenge - car cakes - for another spin. Duff aims for a better version of his lowrider, and Buddy revs up with a convertible '57 Chevy.

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Jet, Part 3'. Jet Tila and Antonia Lofaso help the top 5 students make an elevated version of a classic weeknight dinner using nine ingredients or fewer.

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

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

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

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

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

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

Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only shop ingredients and no ovens, fryers or stoves.

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Robert comes to the rescue of Z Fish House in Loudon, Tennessee. Can he help the struggling owner rediscover his passion and lead his staff.

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It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

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

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Molly Yeh submits her chocolatey cookies to the harvest bake-off before making a hearty lunch of sandwiches, soup and tangy mac and cheese.

Molly Yeh jump-starts her sisters' trip to Mexico with breakfast tostadas, turkey tacos, an extra savoury salad and a cream float.

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Ree Drummond cooks with countertop appliances, including sausage and potato soup in a pressure cooker and BBQ chicken bagel pizza in an air fryer.

Ree Drummond shares four protein-packed, super-easy dishes. She cooks fish taco salad, beef and bean stuffed peppers, and egg white bites.

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Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.

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Chefs and celebrities confess their gluttonous secrets. Buddy Valastro gets a roast beef sub in New Jersey and Alfonso Riberio consumes a delicious steak.

Duff Goldman and Kardea Brown pair up the remaining 10 kid bakers to create two-tiered Dog Man cakes. In a tasty twist, they must use bacon.

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Jet, Part 4'. In the junior course on world cuisines, Jet Tila and Antonia Lofaso's students create a comfort classic using two unique international ingredients.

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Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

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.

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

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The eight bakers are challenged by Duff Goldman and Kardea Brown to make paw print gridiron desserts inspired by Puppy Bowl.

Six chefs create dishes using a signature ingredient in hopes of taking the throne as the first ruler of the game and avoiding banishment.

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Bobby Flay tries not to get dunked on by basketball legend Amar'e Stoudemire and Katie Lee Biegel. Chefs Michael O'Halloran and Alex Stickland go for the win.

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

Jet, Part 3'. Jet Tila and Antonia Lofaso help the top 5 students make an elevated version of a classic weeknight dinner using nine ingredients or fewer.

Robert comes to the rescue of Z Fish House in Loudon, Tennessee. Can he help the struggling owner rediscover his passion and lead his staff.

It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

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

Duff Goldman and Kardea Brown pair up the remaining 10 kid bakers to create two-tiered Dog Man cakes. In a tasty twist, they must use bacon.

Jet, Part 4'. In the junior course on world cuisines, Jet Tila and Antonia Lofaso's students create a comfort classic using two unique international ingredients.

The hosts share essential dishes and pro tips for every home cook. Recipes include classic shrimp scampi and chocolate croissant bread pudding.

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.

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

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

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

Jet, Part 4'. In the junior course on world cuisines, Jet Tila and Antonia Lofaso's students create a comfort classic using two unique international ingredients.

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.

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

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

In hour 16, the eight remaining chefs work in teams while handling three culinary curveballs to impress judges Carlos Anthony and Brian Malarkey.

Robert has 48 hours to rescue Big Tom's Backyard Grill and Bar in Cleveland, Tennessee. This failing restaurant is costing owners Tom and Sabrina their marriage.

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

The chefs are shocked when abalone appears in their appetiser baskets. Then, a fusion soup and a colourful veggie are in the mix in the next basket.

The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece.

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.

Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation.

Decadent Treats'. Chefs and celebrities confess their gluttonous secrets. Jet Tila combines corned beef with his loco moco and Carson Kressley eats cakes in California.

Duff Goldman and Kardea Brown ask the bakers to create sea animal desserts to win a cruise holiday awarded by Mickey Mouse and Minnie Mouse.

Jet, Finals'. Jet Tila and Antonia Lofaso's top students make an upscale entrée and an impressive graduation dinner for a chance to win $35,000.

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.

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.

The bakers must create cake replicas of items found in a grocery store dairy aisle. Then, they design realistic canned goods out of cake.

Duff Goldman and Kardea Brown ask the remaining seven bakers to create a Smurf dome cake that illustrates what kind of Smurf they would be.

The chefs are challenged to create layered dishes in hopes of earning control of the game. One contender takes a sweet risk to stand out.

Eddie Jackson and actress and comedian Rachel Dratch are hoping for a win against Bobby. They bring in chefs Dorian Hunter and Britt Rescigno.

Bobby tries to make chefs Raymond Yaptinchay and Cara Stadler go nuts in the kitchen. Michael Voltaggio and actress Morena Baccarin are cheering them on.

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.

Jet, Part 4'. In the junior course on world cuisines, Jet Tila and Antonia Lofaso's students create a comfort classic using two unique international ingredients.

Robert has 48 hours to rescue Big Tom's Backyard Grill and Bar in Cleveland, Tennessee. This failing restaurant is costing owners Tom and Sabrina their marriage.

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

The chefs are shocked when abalone appears in their appetiser baskets. Then, a fusion soup and a colourful veggie are in the mix in the next basket.

Duff Goldman and Kardea Brown ask the bakers to create sea animal desserts to win a cruise holiday awarded by Mickey Mouse and Minnie Mouse.

Jet, Finals'. Jet Tila and Antonia Lofaso's top students make an upscale entrée and an impressive graduation dinner for a chance to win $35,000.

The team goes green with seasonal recipes and sustainable ingredients. Dishes include lentil stuffed peppers, broccoli stem salad and a ratatouille sandwich.

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.

A neighbourhood's casino block party becomes a cooking competition in West Babylon, NY. Chefs make a hipster brunch and more using scavenged ingredients.

Guy Fieri continues the first-round battles with four more matches. Reigning champion Chef Maneet Chauhan takes on the East A qualifier winner.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

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

Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.

Molly Yeh submits her chocolatey cookies to the harvest bake-off before making a hearty lunch of sandwiches, soup and tangy mac and cheese.

Molly Yeh jump-starts her sisters' trip to Mexico with breakfast tostadas, turkey tacos, an extra savoury salad and a cream float.

Ree Drummond cooks with countertop appliances, including sausage and potato soup in a pressure cooker and BBQ chicken bagel pizza in an air fryer.

Ree Drummond shares four protein-packed, super-easy dishes. She cooks fish taco salad, beef and bean stuffed peppers, and egg white bites.

In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.

In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.

Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

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

On Bali, Sarah savours its famous dishes. She tries Lawar, a unique dish created from a mix of vegetables, and Betutu, a slow-roasted chicken or duck.

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

Host Ree Drummond challenges three home cooks to turn sandwiches into an inviting breakfast and transform dinner leftovers into new supper sensations.

The chefs must create a hearty French entrée and side with frozen ingredients and shared access to only one oven, stovetop and fryer.

Chefs and celebrities confess their gluttonous secrets. Jaleel White scoffs an eggroll in New York and Joey Lawrence has a baked Alaska in Beverly Hills.

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle against Bobby Flay.

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

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

In Brazil, Shay samples caipirinhas and cachaça shots on the island of Florianopolis before chopping sugarcane at an organic cachaça distillery.

The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece.

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.

Host Ree Drummond challenges three home cooks to turn sandwiches into an inviting breakfast and transform dinner leftovers into new supper sensations.

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.

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.

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.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

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.

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

The hosts get heated with spicy, flavourful recipes. They include fried chicken sandwich with gochujang glaze, chipotle carrot soup and shrimp cocktail with lemon.

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.

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

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

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

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

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

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.

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

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

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

The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece.

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.

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

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

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

Sarah heads to Hanoi, Vietnam, to savour some of the city's most iconic dishes, Bun Cha and Cha Ca. She tries both street food and high-end versions.

Sarah navigates the streets of Taipei to sample its representative dishes like Beef Noodles and Sanbeiji, which translates to Three-cup Chicken.

Zoë greets the arrival of summer by baking a traditional English cake filled with strawberry jam, Chantilly cream and even more strawberries on top.

During Minnesota summers, everyone is out riding their bikes, inspiring Zoë to make a delicious raspberry cream-filled pastry known as a Paris-Brest.

Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.

Chefs and celebrities confess their gluttonous secrets. Geoffrey Zakarian shares a nutella lasagne from Brooklyn and Ross Mathews shows off his mac n' cheese.

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

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

Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only shop ingredients and no ovens, fryers or stoves.

Molly Yeh submits her chocolatey cookies to the harvest bake-off before making a hearty lunch of sandwiches, soup and tangy mac and cheese.

Molly Yeh jump-starts her sisters' trip to Mexico with breakfast tostadas, turkey tacos, an extra savoury salad and a cream float.

Ree Drummond cooks with countertop appliances, including sausage and potato soup in a pressure cooker and BBQ chicken bagel pizza in an air fryer.

Ree Drummond shares four protein-packed, super-easy dishes. She cooks fish taco salad, beef and bean stuffed peppers, and egg white bites.

Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

In Brazil, Shay samples caipirinhas and cachaça shots on the island of Florianopolis before chopping sugarcane at an organic cachaça distillery.

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

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.

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.

Ree cooks up delicious dishes with different kinds of potatoes! She makes purple sweet potato soup and shares the secret ingredient in her potato dumplings.

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 celebrates vegetable dishes sure to get rave reviews! Tomato cobbler, veggie-packed baked pasta and simple curry pumpkin soup are on the menu.

Ree Drummond serves up four ranch-approved dishes that won't break the bank. They include Italian chicken meatballs and a tortilla breakfast bake.

Ree Drummond scores big with easy game day eats! The sumptuous menu includes pizza dip with garlic toast, hamburger potato skins and portable cookie sundaes.

Ree Drummond refreshes some of her favourite dishes. She makes delicious skirt steak and sweet potato fries and rustles up a Tex-Mex chicken pot pie.

The team is giving mum the day off and making Mother's Day easy! On the menu is a bacon, onion and cheese tart, limoncello ginger tiramisu and more.

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

Samantha Seneviratne shares a taco recipe that's easy to make and easy to customize. For dessert, she makes a creamy, fruity freezer treat.

Miso-glazed salmon and blistered snap peas make a simple and delicious meal. The leftovers become savoury rice balls perfect for on-the-go snacks.

Samantha Seneviratne shares her secrets for grilling pizza, a fun twist on a classic. Plus, she makes a tasty and healthy grilled zucchini salad.

Samantha Seneviratne makes an easy creamy, aromatic shrimp curry. She follows it up with a sticky sweet banana monkey bread.

Samantha Seneviratne visits her local pasta shop to find the perfect variety to serve with her easy, zesty pesto that's bursting with flavour.

Samantha Seneviratne makes chicken and clam paella, a surprisingly easy one-pan meal that's as delicious as it is fun to share.

Jet, Finals'. Jet Tila and Antonia Lofaso's top students make an upscale entrée and an impressive graduation dinner for a chance to win $35,000.

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.

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

Host Ree Drummond challenges three home cooks to turn sandwiches into an inviting breakfast and transform dinner leftovers into new supper sensations.

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

Robert travels to Mr. B's Southern Kitchen in Florida, where he finds a failing restaurant that is tearing siblings Ninkia and Calvin apart.

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

The competitors go overboard with gloriously gluttonous food, from fried appetisers to gummy cinnamon roll desserts.

Chef Michael Voltaggio and actress Ellie Kemper help chefs Travis McGinty and Suzanne Vizethann in their quest to take down Bobby Flay.

Supermodel and designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while cooking up a win against Bobby Flay.

Anything can be smoked or grilled! The teams are challenged to master unconventional BBQ ingredients and show their true potential.

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.

Chefs and celebrities confess their gluttonous secrets. Richard Blais gets a Cuban sandwich in Miami and Ross Mathews has a sinful biscuit sandwich.

The eight bakers are challenged by Duff Goldman and Kardea Brown to make paw print gridiron desserts inspired by Puppy Bowl.

Guy Fieri's friends from the Best Buddies volunteer organization team up with some all-star chefs for a holiday cookoff.

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.

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.

Upon arrival in Paris, ten bakers create desserts that reveal their culinary point of view and showstopping cakes featuring a French staple: cream.

Rudy the mini horse joins Duff Goldman and Kardea Brown to challenge the bakers to create dessert imposters of their assigned animal's favourite food.

In the first battle, the chefs are tasked with creating cold dishes. Plus, one contender nearly burns down the House of Knives.

Maren Morris teams up with Sunny Anderson to defeat Bobby. Chefs Matthew Dolan and Thomas Kelly get involved in the action.

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

Jet, Finals'. Jet Tila and Antonia Lofaso's top students make an upscale entrée and an impressive graduation dinner for a chance to win $35,000.

Robert travels to Mr. B's Southern Kitchen in Florida, where he finds a failing restaurant that is tearing siblings Ninkia and Calvin apart.

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

The competitors go overboard with gloriously gluttonous food, from fried appetisers to gummy cinnamon roll desserts.

The eight bakers are challenged by Duff Goldman and Kardea Brown to make paw print gridiron desserts inspired by Puppy Bowl.

Guy Fieri's friends from the Best Buddies volunteer organization team up with some all-star chefs for a holiday cookoff.

The hosts showcase their favourite spring ingredients, including asparagus and rhubarb. Chrissy Teigen's mum, Pepper, stops by to discuss her new cookbook.

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.

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

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

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

Guy Fieri's friends from the Best Buddies volunteer organization team up with some all-star chefs for a holiday cookoff.

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.

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

Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

Zoë greets the arrival of summer by baking a traditional English cake filled with strawberry jam, Chantilly cream and even more strawberries on top.

During Minnesota summers, everyone is out riding their bikes, inspiring Zoë to make a delicious raspberry cream-filled pastry known as a Paris-Brest.

Robert visits Turnpike's Rest Stop in Spring Hill, Florida. He quickly realises a communication breakdown and oversized subs are behind this failing business.

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 chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.

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

Guy Fieri's going global with killer croquettes in New Jersey, Turkish dumplings in Cambridge, Massachusetts, and soul food in Indianapolis.

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

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.

Chefs and celebrities confess their gluttonous secrets. Jackee Harry indulges in strawberry shortcake in Brooklyn and Daphne Oz eats a bee sting pizza.

Duff Goldman and Kardea Brown ask the remaining seven bakers to create a Smurf dome cake that illustrates what kind of Smurf they would be.

Judges'. Guy Fieri hosts a competition between three previous winners and three judges. The teams must cook up a seafood platter in relay.

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.

The bakers create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply a twist on a classic caramel treat.

Duff Goldman and Kardea Brown ask the remaining five bakers to make edible terrariums featuring their assigned insects as well as an edible flower.

The intensity is sky high as the chefs cook handheld dishes to survive a surprise twist of potential double elimination.

Actor Tony Hale seeks Amanda Freitag's help in conquering Bobby Flay. Chefs Cristian Rebolledo and Matt Migliore create a globally inspired dish fit for victory.

Chefs Trisha Perez Kennealy and Cesar Aldrete face each other in a battle of strip steaks. They aim to take down Bobby Flay, helped by Anne Burrell and Josh Capon.

Guy Fieri's friends from the Best Buddies volunteer organization team up with some all-star chefs for a holiday cookoff.

Robert visits Turnpike's Rest Stop in Spring Hill, Florida. He quickly realises a communication breakdown and oversized subs are behind this failing business.

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 chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.

Duff Goldman and Kardea Brown ask the remaining seven bakers to create a Smurf dome cake that illustrates what kind of Smurf they would be.

Judges'. Guy Fieri hosts a competition between three previous winners and three judges. The teams must cook up a seafood platter in relay.

The team is grilling up the summer's best recipes! They include grilled tomatoes with scallions, chives and ricotta and grilled corn and farro salad.

Renowned chefs from across America compete in a five-part tournament. In this preliminary battle, four culinary greats from the West face off.

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

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

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

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

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

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

Dads'. Three all-star chef moms and three all-star chef dads create an elevated kids' favourite featuring three lunchbox treats in a team relay showdown.

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.

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

Chef Michael Voltaggio and actress Ellie Kemper help chefs Travis McGinty and Suzanne Vizethann in their quest to take down Bobby Flay.

Supermodel and designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while cooking up a win against Bobby Flay.

Anything can be smoked or grilled! The teams are challenged to master unconventional BBQ ingredients and show their true potential.

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

Guy 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.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

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

The chefs make spicy street food and a finale-worthy fish dish for judge Andrew Zimmern to earn a spot in the final shift.

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

Chefs and celebrities confess their gluttonous secrets. Jeff Mauro makes a mouth-watering fried ravioli and Justin Warner has enchiladas in Austin.

Rudy the mini horse joins Duff Goldman and Kardea Brown to challenge the bakers to create dessert imposters of their assigned animal's favourite food.

Guy Fieri sets up the ultimate face-off with a tag-team relay between two sets of chefs. They must create a spicy champion's dinner.

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.

The bakers learn to craft bonbons at Jade Genin Chocolate. Then, the competitors seek inspiration for a dessert that uses three chocolate techniques.

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses, plus haystack cookies to feed the hungry animals.

A new culinary powerhouse enters the arena, and the chefs create noodle dishes in the contender battle before two chefs battle over mushrooms.

Jet and Ali Tila bring their Team Tila energy into the kitchen to serve Bobby Flay a loss. Things get heated when chefs Renata Ferraro and Ricky Dolinsky duel it out.

Bethenny Frankel and Geoffrey Zakarian team up to out-fancy Bobby Flay. Chefs Chad Rosenthal and Brian Hill are there to frighten him with their food.

Renowned chefs from across America compete in a five-part tournament. In this preliminary battle, four culinary greats from the West face off.

Dads'. Three all-star chef moms and three all-star chef dads create an elevated kids' favourite featuring three lunchbox treats in a team relay showdown.

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

Guy 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.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Rudy the mini horse joins Duff Goldman and Kardea Brown to challenge the bakers to create dessert imposters of their assigned animal's favourite food.

Guy Fieri sets up the ultimate face-off with a tag-team relay between two sets of chefs. They must create a spicy champion's dinner.

The team serves up a scrumptious brunch that dads will love. There's everything from a bagel breakfast casserole to a strawberry pandowdy.

In this tournament battle, four Southern chefs open the appetiser basket and find some comfort foods to inspire them to lean into their culinary roots.

The teams create cake versions of food feasts. Duff's team makes a realistic farmers market while Buddy and his team create a towering monument of sweet treats.

The teams make cakes depicting a bug's world. Team Duff builds towering flowers and lightning bugs while Team Buddy creates a cross-section of Earth full of creatures.

Buddy and Duff make pirate cakes. Team Duff creates a detailed ghost ship and Team Buddy builds an unlucky pirate being pursued by a smitten shark.

Judges'. Guy Fieri hosts a competition between three previous winners and three judges. The teams must cook up a seafood platter in relay.

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.

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

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

Guy Fieri's going global with killer croquettes in New Jersey, Turkish dumplings in Cambridge, Massachusetts, and soul food in Indianapolis.

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

Robert tries to save Grille No. 13 in Waldorf, Maryland. The owner is $350,000 in debt and has no time to spend with her infant daughter.

Guy Fieri'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.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

Molly Yeh thanks all the people who helped with her new cookbook by sharing puffy doughnuts, a fruity pie and some Midwestern favourites.

Molly Yeh hosts a costume bonfire for her cousins with pastry-wrapped sausage, beans and eggs, a twist on hot cocoa and extra-decadent s'mores.

Ree Drummond elevates potluck classics with her crowd-pleasing baked beans, fresh cabbage salad, updated potato salad and a showstopping icebox cake.

Ree Drummond makes new cowgirl recruit Paige a lunch featuring pancetta pasta, lemony salad, skillet focaccia and citrusy ice cream.

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.

Chefs and celebrities confess their gluttonous secrets. Buddy Valastro searches Atlanta for dishes and Daphne Brogdon tries to find some Italian food.

Duff Goldman and Kardea Brown ask the remaining five bakers to make edible terrariums featuring their assigned insects as well as an edible flower.

Guy Fieri invites four chefs with vegan restaurants to compete. They must make their vegan best seller using only nine pounds of groceries.

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.

The bakers create buttery mashups inspired by the cruffin. Plus, they use fashion to craft a trio of desserts that work together as a collection.

Duff Goldman and Kardea Brown challenge the final three bakers to create zoo cakes for the title of champion and a grand prize of $25,000.