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.

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

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

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

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

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

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

Andrew heads south to explore Louisiana's Cajun country. He dines on blood sausage, feral hog meat and crab, as well as chewy ginger cakes and seafood gumbo.

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

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

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

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay.

Anderson V. Voltaggio. S5/E2 - 3rd Annual BBQ Games'. The contenders take on the fastest and wildest BBQ games as they race for the coveted 'PIG-asus' trophy and some major advantages.

The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.

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

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

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

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

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.

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.

Valerie and Duff challenge each of the five bakers to create a giant cookie face with 3-D features that communicate assigned expressions.

Robert helps a Russian immigrant who's fighting to save her Las Vegas restaurant, Burnt Offerings. He must find unique ways to raise revenue and cut costs.

Guy and Hunter Fieri cook up some sizzling takeout with a crazy burger from Phoenix and handmade sausages from Portland, Oregon.

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

The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.

Eric Adjepong challenges Alex Guarnaschelli with one of the most versatile ingredients as three chefs hope their skills will leave Alex scrambled.

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

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.

Andrew visits Lancaster County to celebrate iconic Pennsylvania Dutch dishes. He tastes chicken pot pie, soft pretzels and a dessert of shoofly pie.

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.

Andrew heads south to explore Louisiana's Cajun country. He dines on blood sausage, feral hog meat and crab, as well as chewy ginger cakes and seafood gumbo.

The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.

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

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

Valerie and Duff challenge each of the five bakers to create a giant cookie face with 3-D features that communicate assigned expressions.

Robert helps a Russian immigrant who's fighting to save her Las Vegas restaurant, Burnt Offerings. He must find unique ways to raise revenue and cut costs.

The chefs share their recipes for simple summery dishes. Katie Lee makes baked rigatoni, while Sunny Anderson whips up raspberry brookie pie.

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

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Andrew Zimmern saddles up for a tour of modern cowboy life and its farm-fresh, meaty cuisine.

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

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

Four chefs have a lot of ideas for mixing turkey legs with milkshakes before rushing to make steak work with a wacky candied surprise.

Noah Cappe, Jet Tila and Tiffani Faison visit the top restaurants in New Haven, Connecticut. There, they sample burgers, hot honey pizza, hot chicken and empanadas.

Noah Cappe, Tiffani Faison and Shota Nakajima explore the food scene in Newport, Rhode Island. They taste everything from chowder and noodles to burgers and biscuits.

Jonathan Bennett heads back to 1994 with guest judge Wayne Knight! They challenge the chefs to create elevated dishes using '90s foods and an iconic grill.

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.

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

Joanna fires up the grill to prepare some of her most flavourful and colourful recipes. They include steak skewers, charred corn salad, and shishitos.

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

Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

Rachel digs deep into the larder to create a crab and pineapple tartare, a Mediterranean-inspired cannelloni dish, and meringue and praline kisses made without eggs.

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

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

Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.

Robert visits Cafe No Fur in Las Vegas, where the owners - a model and a former poker player - must change their stubborn ways if they want the business to survive.

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

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.

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

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

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

Andrew explores New Hampshire's seacoast, which is a 13-mile stretch packed with culinary diversity. He finds Great Bay oysters and a hearty chowder.

Andrew explores the cuisine in the city of Sitka, Alaska, a place only reachable by boat or plane. He finds king salmon, halibut and Dungeness crab.

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

Andrew Zimmern saddles up for a tour of modern cowboy life and its farm-fresh, meaty cuisine.

Jonathan Bennett heads back to 1994 with guest judge Wayne Knight! They challenge the chefs to create elevated dishes using '90s foods and an iconic grill.

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.

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

Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.

Robert visits Cafe No Fur in Las Vegas, where the owners - a model and a former poker player - must change their stubborn ways if they want the business to survive.

The chefs answer viewer questions while cooking delicious BBQ dishes. Susie Bulloch shares her recipe for smoked whole chicken with honey sauce.

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

Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

Andrew traces the footsteps of Juan Ponce de Leon down the Florida coast. He seeks out age-defying crab juice and powdered Key West shrimp.

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

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

The chefs showcase what they know about making amazing Venetian dishes. But a strikingly strange ingredient threatens to throw them off their game.

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

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

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.

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.

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

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner.

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

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 share their Preserved Lemon Chicken recipe, which was the main dish at their reception, along with some more delicious Persian recipes.

The bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion.

Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.

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

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

The bakers decorate eye-popping cakes with colour, texture, and dimension. Guest judge Lauren Ko tasks the finalists to make geometric pies or tarts.

Three chefs representing some of America's busiest sports stadiums challenge Alex Guarnaschelli in a battle for the best game day dish.

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.

Andrew is in Portland, Oregon, to experience its wild and whimsical food culture. He tastes boozy doughnuts, fish sauce chicken wings and crawfish boils.

Andrew explores the cuisine of Cincinnati, the fastest growing city in the Midwest. He finds pork schnitzel, goetta and ice cream made using a French pot method.

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

Andrew traces the footsteps of Juan Ponce de Leon down the Florida coast. He seeks out age-defying crab juice and powdered Key West shrimp.

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.

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.

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

The bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion.

Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.

The chefs share delicious meals to enjoy outside, including honey bourbon chicken pops and summer orzo salad. Plus, Katie Lee prepares arugula lemonade.

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.

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

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

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

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

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

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

Joanna fires up the grill to prepare some of her most flavourful and colourful recipes. They include steak skewers, charred corn salad, and shishitos.

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

Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

Rachel digs deep into the larder to create a crab and pineapple tartare, a Mediterranean-inspired cannelloni dish, and meringue and praline kisses made without eggs.

Andrew Zimmern explores the delicious foods of Salt Lake City. He tastes classic dishes including a pastrami burger, steak tips with mole and Utah scones.

Andrew explores the culinary diversity and history of San Francisco. He finds hand-crafted lasagne and ice cream made from locally sourced ingredients.

Andrew Zimmern explores the cuisine of Charlotte, a city where big banking meets blue-collar traditons. He finds fried green tomatoes, barbecue and livermush.

Casey digs into a beloved Jewish classic, matzo ball soup, to help a married couple in Norwalk, Connecticut, track down a fourth-generation recipe.

Casey and Thomas Mulzac, a chef based in Brooklyn, explore his family's roots while working to replicate his grandma's famous stew chicken recipe.

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

The 11 remaining chefs learn from authentic Italian nonnas how to make pasta shapes from scratch before taking on a three-dish pasta challenge.

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

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay.

Anderson V. Voltaggio. S5/E2 - 3rd Annual BBQ Games'. The contenders take on the fastest and wildest BBQ games as they race for the coveted 'PIG-asus' trophy and some major advantages.

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

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner.

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

The 11 remaining chefs learn from authentic Italian nonnas how to make pasta shapes from scratch before taking on a three-dish pasta challenge.

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.

Roger meets two couples making fiery feasts. The first specialises in Mediterranean food cooked with a live fire and the others run an underground craft BBQ business.

Roger Mooking visits two backyard cookouts where the smoke is strong and fires are hot. Plus, he helps guest chef Jeremy Connor prepare a fish roast.

Roger helps two Louisiana chefs prepare smoked meat for their classic Cajun dishes. Plus, he also shares his family recipe for Cajun brown gravy.

Roger Mooking cruises the Florida coastline looking for fiery cookouts and loads a Peruvian-style pit in St. Augustine before hitting a Fort Lauderdale barbecue joint.

At a non-profit organisation to support veterans in Georgia, Roger Mooking helps cook a whole mutton and slow-roast veggies for a cookout.

Roger visits two caterers in the South who specialise in live-fire cookouts. He helps to prepare a boneless hog with ground pork sausage and sweet peppers.

Roger visits two Texas pit masters who add barbecue to pancakes. He helps to smoke wagyu beef brisket and then stuffs it inside a dough with hash browns.

In Texas, Roger checks out two food trucks serving up delicious ethnic dishes. He meets a pit master known for combining Texas-style barbecue with Mexican food.

In Maui, Roger visits chef Lee Anne Wong to prepare a tropical feast of chicken and mahi-mahi fillets. Plus, he cooks brisket in Bellaire, Texas.

Roger Mooking loads a brick pit with 300 pounds of pork in Arizona and hangs Mediterranean spiced-rubbed legs of lamb on a rig in Las Vegas.

Roger joins pit master Christopher Prieto to season and smoke a whole hog. Next, he meets cookbook author Tuffy Stone and they hang whole spiced and buttered chickens.

The chefs cook easy recipes with their fresh summer produce. The flavourful menu includes grilled tofu tacos, tomato bruschetta and chicken skillet.

Four chefs set out to make perfect pies! In the appetiser round, one chef scrambles to stay on track when a competitor refuses to share a popular pantry ingredient.

Andrew dives into the culinary treasures of the Amalfi Coast. He samples raw red and tucks into Mamma Agata's cloud-like meatballs.

Andrew explores ancient superfoods. He eats wild boar in native cactus and stinkbug salsa before trying sweaty tacos inspired by Aztec ingredients.

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

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a Kati roll challenge. Chefs Romain Paumier and Avishar Barua roll up to the kitchen.

Hip-hop icon Lil Jon and Anne Burrell get wild in the kitchen with lights, beats and bottle service. Chefs Eva Pesantez and Robert Butts hope to beat Bobby.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay. Will they prevail.

Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the culinary runway to dress Bobby Flay down.

Law & Order's Angie Harmon and Scott Conant aren't making it easy on Bobby Flay as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner.

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

Andrew Zimmern explores the seafood lover's paradise of North Carolina's Outer Banks region. He finds baked oysters, blue crab and Hatteras clam chowder.

Andrew Zimmern explores the diverse culinary scene of Glasgow, Scotland. He tastes iconic dishes including macaroni pies, chicken tikka masala and venison haggis.

Andrew visits the city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven. He tastes Irish stew, drisheen and smoked salmon.

Host Casey Corn helps a family recreate their great-grandmother Antonia's homemade lasagne with paper-thin layers and a 'sneaky' white sauce.

Host Casey Corn helps a woman recreate her grandmother's perfectly balanced capirotada, a traditional Mexican dish similar to bread pudding.

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

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

Four competition-winning chefs battle it out for the title of champion and a $15,000 prize. They'll compete in a pair of sudden-death matches.

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

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

Noah Cappe, Jet Tila and Tiffani Faison visit the top restaurants in New Haven, Connecticut. There, they sample burgers, hot honey pizza, hot chicken and empanadas.

Noah Cappe, Tiffani Faison and Shota Nakajima explore the food scene in Newport, Rhode Island. They taste everything from chowder and noodles to burgers and biscuits.

Joanna fires up the grill to prepare some of her most flavourful and colourful recipes. They include steak skewers, charred corn salad, and shishitos.

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

Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

Rachel digs deep into the larder to create a crab and pineapple tartare, a Mediterranean-inspired cannelloni dish, and meringue and praline kisses made without eggs.

Four competition-winning chefs battle it out for the title of champion and a $15,000 prize. They'll compete in a pair of sudden-death matches.

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

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

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

Four chefs set out to make perfect pies! In the appetiser round, one chef scrambles to stay on track when a competitor refuses to share a popular pantry ingredient.

Duff Goldman and his team make a birthday cake for a one-year-old seal pup. Then, the pressure is on to make a flock of 21 bird-themed cakes.

Duff Goldman gets ready for his biggest job yet -his own wedding! He and his team tackle a six-tiered classic wedding cake, and a four-tier groom cake.

Duff creates a cake featuring the Muppets for some students. Then, he makes an explosive cake delivery to celebrate a volunteer at a Chinatown Festival.

Duff delivers a giant bull cake to Professional Bull Riders' legendary entertainer Flint Rasmussen. Then he creates a motorized Zamboni cake for a hockey team.

Duff delivers a cake decorated with a winter wonderland for the Special Olympics. Next, he makes a five-tiered masterpiece for a local cake club.

Duff creates a unique spectacle to celebrate Cirque du Soleil Volta's 1,000th show. And, the bakery help Jamie Lee Curtis give thanks to deserving volunteers.

Duff creates a larger-than-life soccer ball for a group of children. And, the team deliver a five-foot-long royal treat for the Scots Festival.

Duff makes a Jurassic World-themed cake for two deserving kids at Universal Studios. This amazing creation is complete with oozing lava and smoke.

Duff creates a Star Wars-themed cake for a robotics competition. And, the bakery team prepare a sweet treat for the LA Fire and Police Departments.

The pressure is on to create a realistic whale cake that's stable enough to be on a boat in the Pacific Ocean. And, Duff makes a basketball-themed cake.

Duff Goldman and his team make a birthday cake for a one-year-old seal pup. Then, the pressure is on to make a flock of 21 bird-themed cakes.

The chefs share simple recipes that the whole family can make. Jeff Mauro is joined by his son to prepare a tasty bacon and pineapple pan pizza.

Four chefs are eager to show off their pickling talents! The baskets are packed with pickled goodness for inspiration, including pickle ice cream.

Joanna cooks up sweet and savoury brunch staples like kale and bacon hash brown casserole, French toast crunch, garlic cheese grits and a blended peach sunrise.

With a little help from Chip, Joanna prepares an Italian feast featuring Dutch oven lasagne, focaccia bread, fig and grapefruit salad and chocolate souffles.

Joanna's sister, Mikey, swings by for a lunch featuring classic staples like pimento cheese, tomato basil soup, brick paninis and oatmeal cream pie cookies.

Joanna shares her favourite Mexican dishes, including sour cream enchiladas, cilantro lime rice, fresh guacamole and salsa, charro beans and tres leches cake.

Joanna and her mum share stories of their Korean heritage through dishes like bulgogi and cucumber kimchi salad. Joanna's kids, Emmie and Duke, make mochi.

Joanna shares her favourite recipes that are perfect for a night-in with the family. She makes beef tenderloin, prosciutto-wrapped apples and mocha trifle cups.

Andrew traces the path of Christopher Columbus' expedition across the Dominican Republic. He eats cow stomach stew and native Taino flatbreads.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Four chefs face issues of confidence and competence as they focus on the fabulous food of Tuscany in all its fresh, humble glory.

The 11 remaining chefs learn from authentic Italian nonnas how to make pasta shapes from scratch before taking on a three-dish pasta challenge.

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

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.

Guy Fieri combines cooking at home with great restaurant food when four series veterans send ingredients and join him via video chat to cook the recipes.

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

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby how it's done.

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

Anderson V. Voltaggio. S5/E3 - On The Road Again'. Bobby Flay, Sunny Anderson and Michael Voltaggio keep the judges fuelled with roadside BBQ. Plus, the Brawlers cook up some American 'cue.

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.

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

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

Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.

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

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.

The bakers decorate oversized doughnuts. Guest judge Gemma Stafford challenges the three finalists to create the ultimate breakfast dessert.

Host Eric Adjepong invites three spud experts from across America to challenge Alex Guarnaschelli with one of America's favourite foods: the potato.

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

Andrew Zimmern visits Oklahoma City to explore the local cuisine. He tastes prime T-Bone steaks, beef bone-infused pho and fried fruit pies.

Andrew Zimmern explores the neighbourhoods that make Chicago a culinary treasure trove. He finds handcrafted burgers and street-style tacos.

Four chefs are eager to show off their pickling talents! The baskets are packed with pickled goodness for inspiration, including pickle ice cream.

Andrew traces the path of Christopher Columbus' expedition across the Dominican Republic. He eats cow stomach stew and native Taino flatbreads.

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.

Guy Fieri combines cooking at home with great restaurant food when four series veterans send ingredients and join him via video chat to cook the recipes.

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

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

Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.

The chefs share their favourite comfort foods and summer memories. Alex Guarnaschelli prepares turkey burgers, and Katie Lee makes zucchini-pineapple bread.

Four delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.

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

The remaining bakers head to the farmers' market. They make crepe cakes with fruit and incorporate unusual produce picks into their desserts.

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

Andrew traces the legendary patriot's path and samples Colonial-era eel recipes and indulges in Brazilian meat feast.

Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

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

Four competition-winning chefs battle it out for the title of champion and a $15,000 prize. They'll compete in a pair of sudden-death matches.

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

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

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.

Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat.

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket.

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

In Scottsdale, Arizona, a real-deal Italian grocer cranks out top-quality staples like gnocchi and prosciutto.

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

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

Four chefs, hand-picked by legendary judge Maneet Chauhan, compete with baskets that include a signature Nashville flavouring and an Indian dessert.

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

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

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'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.

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.

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

Three chefs hailing from Mississippi, Tennessee and North Carolina face Alex Guarnaschelli in a battle that celebrates Southern comfort food.

Social media is one of the best ways for BBQ cooks to find inspiration. The teams must prove that they know how to cook, and connect, on social.

Andrew Zimmern shares a gastronomic tour of the Iowa State Fair. He finds locally grown sweetcorn, baked sausage cavatelli and fried pork tenderloin.

Andrew Zimmern explores the delicious foods of Salt Lake City. He tastes classic dishes including a pastrami burger, steak tips with mole and Utah scones.

Four delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.

Andrew traces the legendary patriot's path and samples Colonial-era eel recipes and indulges in Brazilian meat feast.

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.

Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat.

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket.

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

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.

The chefs share fun recipes for the hottest days of the summer. This delicious menu includes crunchy cabbage salad and grilled swordfish with mango salsa.

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert.

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.

Andrew explores regional specialities in Oaxaca, Mexico. From mole negro, tortilla with pork lard to egg bread dunked in hot chocolate, local tradition flavours each bite.

Andrew explores the seafood-rich cuisine of Baja California, Mexico. Smoked tuna, fish tacos, and zesty seafood cocktail hangover cures - Baja's cuisine is sensational.

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 samples Appalachian fare and eats crispy fried green peas, buttery buffalo bone marrow and cured ham.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

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

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby how it's done.

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

Anderson V. Voltaggio. S5/E3 - On The Road Again'. Bobby Flay, Sunny Anderson and Michael Voltaggio keep the judges fuelled with roadside BBQ. Plus, the Brawlers cook up some American 'cue.

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

Guy Fieri and his son Hunter cook up takeout with four chefs over video chat. Dishes include Baltimore pit beef and pork belly from Hawaii.

Three champions are on a mission to beat judge Marc Murphy. The chefs get escargot in the first basket, and a spicy surprise awaits them in the entree basket.

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

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.

Four chefs return to the kitchen with a personal invitation from legendary judge Scott Conant. A vegetable is a true test in the first basket.

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

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

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

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.

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

The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.

Alex Guarnaschelli and three skilled chefs from California, Massachusetts and Colorado battle it out with America's favourite protein: bacon.

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

Andrew explores the culinary diversity and history of San Francisco. He finds hand-crafted lasagne and ice cream made from locally sourced ingredients.

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert.

Andrew samples Appalachian fare and eats crispy fried green peas, buttery buffalo bone marrow and cured ham.

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

Guy Fieri and his son Hunter cook up takeout with four chefs over video chat. Dishes include Baltimore pit beef and pork belly from Hawaii.

Three champions are on a mission to beat judge Marc Murphy. The chefs get escargot in the first basket, and a spicy surprise awaits them in the entree basket.

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

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

Geoffrey Zakarian shares his tips for making pork roast sandwiches with spicy apricot mustard. Plus, Alex Guarnaschelli prepares tomato and mozzarella salad.

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.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Andrew takes a bite out of canal country's tastiest eats, including chicken rigatoni and tomato pie.

Guy Fieri gets cheesy and meaty, starting at a New Jersey meat market with a unique sloppy joe. In Nashville, a taco joint piles nachos with hot local flavour.

Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

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

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

In Scottsdale, Arizona, a real-deal Italian grocer cranks out top-quality staples like gnocchi and prosciutto.

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

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

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.

Guy Fieri cooks takeout with four chefs via video chat. He makes American Indian fare from Denver and short ribs all the way from Hawaii.

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

Joanna shares one of her favourite holiday traditions: candy making. Her classic treats include salted caramel peanut brittle and white chocolate peppermint bark.

Jo prepares a Tex-Mex menu inspired by the first meal she made for Chip. She whips up King Ranch chicken, creamy chicken poblano soup and sopaipillas.

Rachel recreates three classic dishes. They include onion soup, peppers and tomatoes stuffed with smoky rice and a semolina pudding with a caramel crust.

Rachel makes comforting food to enjoy at home. Dishes include homemade pasta with spicy tomato sauce and a blueberry and oat lattice pie.

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

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

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

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.

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.

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

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Three James Beard-winning chefs from Illinois, Georgia and California show Alex Guarnaschelli just how they won their prestigious culinary award.