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

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialities.

Chef Carla Hall and dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

A picnic-themed competition starts with a large, juicy fruit in a fun form. A sweet salad and a savoury surprise show up in the second round.

The surprises and double whammies keep coming in a prank-filled competition. In a final twist, Guy Fieri takes a seat at the judges' table.

The crew take a tour of street foods from around the world, serving up Parisian-style crepes, Italian fried seafood and upgraded sandwiches.

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

The junior chefs tackle pizzas in all three rounds. Will they be able to incorporate the mandatory mystery ingredients into the appetizers, main and dessert.

Four cookie baking masters decorate half-face makeup cookies and make life-size oozing zombie parts using gooey ingredients.

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

The crew take a tour of street foods from around the world, serving up Parisian-style crepes, Italian fried seafood and upgraded sandwiches.

Four chefs craft towering architectural desserts. First they face challenging duck offal and play with chocolate, strawberry and peanut flavours in round two.

Chef Yan loves to grill, so he makes Indonesian spicy grilled chicken. Next, Chef Hoang Minh Nhat helps him recreate a popular Vietnamese dish.

Chef Yan showcases his favourite snacks and first up is the mighty Spanish empanada, a stuffed pastry recently adapted to the Philippines.

Chef Yan picks his favourite comfort foods from his travels. From Hong Kong, he makes Grandma's Salted Chicken and from Malaysia, Good Fortune Prawns.

Chef Yan makes Vietnamese-inspired braised mussels and beef cutlets for dinner guest Ili Sulaiman. Later, Chef Fazley joins Chef Yan in the kitchen.

Chef Martin Yan makes a Thai-inspired Spicy Prawn Carrot Soup and crispy Orange Ginger Duck. Indonesian Chef Marinka brings Spicy Tangy Fish.

Chef Yan pays homage to Asia's Nonya culture with mixed herb rice, golden crisp prawns with curry leaves and steamed chicken with lemongrass.

It's an epic tournament as eight celebrated chefs compete for the first time in Flavortown Market. They start with a signature sandwich.

Guy Fieri seeks out meaty mashups! First up in Boise, Idaho, a Russian joint serves light-out lamb, and then a Pakistani spot cooks up flavourful goat.

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

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Bobby Flay, Maneet Chauhan and Antonia Lofaso go head-to-head in a spicy challenge, and the contestants cook global dishes over live fire.

The gang goes overboard with a summer spread that features party boards for burgers, tacos, margaritas and more.

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

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Jet Tila and Sutton Foster create a new musical for Bobby Flay, while pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Four chefs craft towering architectural desserts. First they face challenging duck offal and play with chocolate, strawberry and peanut flavours in round two.

It's an epic tournament as eight celebrated chefs compete for the first time in Flavortown Market. They start with a signature sandwich.

The gang goes overboard with a summer spread that features party boards for burgers, tacos, margaritas and more.

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

The junior chefs face a circus-themed competition. The entrée basket is finger-food heaven, and for dessert the young cooks must add caramel to their baked goods.

Four bakers tackle tricky slice and bake cookies and get cracking on 3D haunted mirrors with something spooky trapped inside.

Guy Fieri brings back four chefs who came close to victory their first time in Flavortown to prove the second time's a charm. But they get off to a rocky start.

The gang goes overboard with a summer spread that features party boards for burgers, tacos, margaritas and more.

Flower power meets flour power in a floral-themed dessert competition! Salted blossoms and a flowery cake keep the theme going strong in round two.

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

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

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

The remaining all-stars take on Guy Fieri's most twisted budget games in teams of two to make a weeknight dinner for four on a $25 budget.

Guy Fieri checks out seaside snacks, global spice, and Southern soul. In Georgia, he visits a Tybee Island joint serving gourmet hot dogs.

Guy Fieri seeks out South flavours! He visits an old ice cream shop serving seafood in Tybee Island and then a creative taco spot in Boise.

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

Guy Fieri's getting into a killer Cuban sandwich in Baton Rouge, artisan croissants in Gainesville, and outrageous oxtail nachos in Tallahassee.

Guy Fieri's grabbing finger-licking chicken in Gainesville, meatless gorditas in Dallas, and mouthwatering pies in Baton Rouge.

And, a burger joint in Dallas is stirring things up with their mouthwatering milkshakes.

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

The hosts share easy tricks to keep in your culinary toolkit as they make quick chicken drumsticks, seasoning blends and dessert dips.

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

The junior chefs celebrate fried food in each round and whip up some deep-fried delights for the three judges. Then, for dessert they even have to fry ice cream.

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.

Ina Garten welcomes actress Julianna Margulies with real margaritas, and they chat about love and tough career decisions before cooking halibut together.

Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.

Martin shares his favourite ways to elevate an Asian essential: rice. His recipes include chicken and mushroom rice and pineapple chicken fried rice.

Four top cookie makers reveal how the creepers relax the day after Halloween and try to bury the competition with 3D ancient coffins.

Teams of three compete in a wild culinary relay challenge. The chefs must make a cohesive holiday meal, all without communicating with their teammates.

Guy Fieri jumps into a full culinary adventure. In San Diego there's a spot serving Baja-style tacos and a funky food truck putting' out next-level shawarma.

Guy Fieri dives into righteous ribs in San Diego and gets cosy with mouth-watering meat pies and bison chili fries in New Mexico.

Four expert cookie makers make man-eating Halloween treats and two-sided trick-or-treat bags featuring one candy.

Zak Bagans challenges the teams to imagine what lurks in the dark corners of the basement. They bring their visions to life in creepy cakes.

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

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake to try to get Bobby Flay to fumble.

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

Flower power meets flour power in a floral-themed dessert competition! Salted blossoms and a flowery cake keep the theme going strong in round two.

The remaining all-stars take on Guy Fieri's most twisted budget games in teams of two to make a weeknight dinner for four on a $25 budget.

The hosts share easy tricks to keep in your culinary toolkit as they make quick chicken drumsticks, seasoning blends and dessert dips.

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

The junior chefs celebrate fried food in each round and whip up some deep-fried delights for the three judges. Then, for dessert they even have to fry ice cream.

Four top cookie makers reveal how the creepers relax the day after Halloween and try to bury the competition with 3D ancient coffins.

Teams of three compete in a wild culinary relay challenge. The chefs must make a cohesive holiday meal, all without communicating with their teammates.

The hosts share easy tricks to keep in your culinary toolkit as they make quick chicken drumsticks, seasoning blends and dessert dips.

In a birthday-themed competition, the chefs create celebratory sweets starting with popcorn in the first basket. A piñata brings a blast of fun to round two.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.

John challenges the bakers to make black-and-white desserts using black-and-white ingredients. Then, the bakers must create Shrinker desserts.

Guy Fieri heads to a Los Angeles spot dishing out El Salvadorian with a twist. Then, he visits an Oregon food cart that serves up authentic Indian.

Guy Fieri seeks meat with a little sweet. In Santa Barbara, he visits a hidden gem serving Korean paella, then he visits a Boca Raton food truck.

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

Four chefs honour their Greek culinary heritage as they get a leg up with their lamb entrées and are inspired by nostalgic favourites for dessert.

Three lobster specialists use their skill with the king of crustaceans to try and sink their claws into Alex Guarnaschelli's reputation.

The gang put tailgate foods on a stick! Jeff has a twist on a classic with his Philly cheesesticks, while Geoffrey pours out a real beer float.

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

The young chefs have to use mac and cheese in each round of the competition. Which junior cook will impress the judges and take home the prize money.

Surrounded by the music of Spring, the bakers design music festival cupcake crowns and jazzy entremets with NOLA snowball flavours.

Host Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs.

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

Chef Yan loves to grill, so he makes Indonesian spicy grilled chicken. Next, Chef Hoang Minh Nhat helps him recreate a popular Vietnamese dish.

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

Guy hosts grudge matches! First, a chef calls out the opponent who bested her in a bacon brawl, then Damaris Phillips settles the score with a vegetarian rematch.

Guy Fieri cruises California for some West Coast wonders. They include a charcuterie cornucopia in Healdsburg and a taste of New Orleans in San Diego.

Guy Fieri checks out all kinds of culinary, including mega sandwiches and a primo pot pie. A Mediterranean joint in Vegas serves awesome beef skewers.

Four cookie baking masters decorate half-face makeup cookies and make life-size oozing zombie parts using gooey ingredients.

The three remaining teams are challenged to depict a vampire's hobbies in cake form. The panel of judges decide which two teams make it to the finale.

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

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

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

In a birthday-themed competition, the chefs create celebratory sweets starting with popcorn in the first basket. A piñata brings a blast of fun to round two.

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

The gang put tailgate foods on a stick! Jeff has a twist on a classic with his Philly cheesesticks, while Geoffrey pours out a real beer float.

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

The young chefs have to use mac and cheese in each round of the competition. Which junior cook will impress the judges and take home the prize money.

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

Guy hosts grudge matches! First, a chef calls out the opponent who bested her in a bacon brawl, then Damaris Phillips settles the score with a vegetarian rematch.

The gang put tailgate foods on a stick! Jeff has a twist on a classic with his Philly cheesesticks, while Geoffrey pours out a real beer float.

The competing chefs make cheese-centric desserts. Grilled cheese is a comforting sight in the first basket but bringing out its sweet side won't be easy.

The chefs play a carnival-style game to determine their protein choice and have 30 minutes to create a masterpiece, with no salt in the pantry.

The chefs make a hearty, high-end dinner in 45 minutes for a construction crew using only the crew's lunches, bent pans and construction tools.

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

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

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

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

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.

Ina Garten welcomes actress Julianna Margulies with real margaritas, and they chat about love and tough career decisions before cooking halibut together.

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

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.

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.

The semi-finalists highlight their sugar skills in edible displays that reveal what happens when nature fights back.

The bakers use a spirts' monstrous X-rays as templates for build-a-spirit desserts and create portal entremets that reveal an otherworldly creature.

Johnny Bananas calls out fellow Worst Cooks in America competitor Mark Long, and Michael Hung settles a grudge with Chris Oh.

Chef Yan showcases his favourite snacks and first up is the mighty Spanish empanada, a stuffed pastry recently adapted to the Philippines.

Chef Carla Hall and dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Bobby Flay, Maneet Chauhan and Antonia Lofaso go head-to-head in a spicy challenge, and the contestants cook global dishes over live fire.

Four chefs honour their Greek culinary heritage as they get a leg up with their lamb entrées and are inspired by nostalgic favourites for dessert.

Three lobster specialists use their skill with the king of crustaceans to try and sink their claws into Alex Guarnaschelli's reputation.

Surrounded by the music of Spring, the bakers design music festival cupcake crowns and jazzy entremets with NOLA snowball flavours.

Host Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs.

The bakers use a spirts' monstrous X-rays as templates for build-a-spirit desserts and create portal entremets that reveal an otherworldly creature.

The competing chefs make cheese-centric desserts. Grilled cheese is a comforting sight in the first basket but bringing out its sweet side won't be easy.

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

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

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

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

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

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.

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.

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

The gang take the stress out of weeknights with meal preparation tips and timesaving tricks. They make slow cooker lentil soup plus more delicious dishes.

The chefs are challenged to make mashup masterpieces. They find a nutty version of a doughnut in the round one basket, and a hyped-up hybrid meat in round two.

Four top cookie makers reveal how the creepers relax the day after Halloween and try to bury the competition with 3D ancient coffins.

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

Four cookie makers create multi-levelled haunted houses and host a séance by making playable spirit boards with flavoured spirits.

In Florida, Guy Fieri finds a funky spot that puts a Mediterranean spin on burgers. Then, he visits a local gem dishing out Puerto Rican specialties.

Guy Fieri seeks out meaty mashups! First up in Boise, Idaho, a Russian joint serves light-out lamb, and then a Pakistani spot cooks up flavourful goat.

In Boise, Idaho, Guy Fieri samples flavourful sandwiches and empanadas. Then, a funky joint in Savannah serves up real-deal wood-fired pizza and bagels.

Guy Fieri checks out seaside snacks, global spice, and Southern soul. In Georgia, he visits a Tybee Island joint serving gourmet hot dogs.

Guy Fieri seeks out South flavours! He visits an old ice cream shop serving seafood in Tybee Island and then a creative taco spot in Boise.

Guy Fieri heads to a Los Angeles spot dishing out El Salvadorian with a twist. Then, he visits an Oregon food cart that serves up authentic Indian.

Surrounded by the music of Spring, the bakers design music festival cupcake crowns and jazzy entremets with NOLA snowball flavours.

Host Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs.

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

Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.

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

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

The final teams turn classic children's stories into scary tales for the all-stars championship title, the hallowed prize belts and $50,000.

Alex Guarnaschelli makes her triumphant return by taking on Rocco DiSpirito and Brian Malarkey. Guy Fieri hits them with his new swap wheel.

Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

Chef Yan picks his favourite comfort foods from his travels. From Hong Kong, he makes Grandma's Salted Chicken and from Malaysia, Good Fortune Prawns.

Guy Fieri's getting into a killer Cuban sandwich in Baton Rouge, artisan croissants in Gainesville, and outrageous oxtail nachos in Tallahassee.

Guy Fieri's grabbing finger-licking chicken in Gainesville, meatless gorditas in Dallas, and mouthwatering pies in Baton Rouge.

And, a burger joint in Dallas is stirring things up with their mouthwatering milkshakes.

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

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.

Ina Garten welcomes actress Julianna Margulies with real margaritas, and they chat about love and tough career decisions before cooking halibut together.

Alex Guarnaschelli makes her triumphant return by taking on Rocco DiSpirito and Brian Malarkey. Guy Fieri hits them with his new swap wheel.

The final teams turn classic children's stories into scary tales for the all-stars championship title, the hallowed prize belts and $50,000.

The semi-finalists highlight their sugar skills in edible displays that reveal what happens when nature fights back.

The chefs are challenged to make mashup masterpieces. They find a nutty version of a doughnut in the round one basket, and a hyped-up hybrid meat in round two.

Molly Yeh makes the ultimate campfire supper for her blogging friends. Dishes include fried cheesy pickles and a butternut, bacon and apple hotdish.

Molly Yeh makes a supper of her mum's favourite dishes. On the menu are chicken paprikash, with sides of spatzle and zucchini with walnut pesto.

Molly Yeh makes a delicious brunch feast for her friends. Dishes include mini kale shakshuka, sweet potato and bacon hash, and baked challah French toast.

Molly Yeh's sister-in-law is visiting the farm, so she makes her favourite healthy meal. The menu includes Hummus with Meat All Over It, and pita salad with tahini.

It's Pizza Friday on the farm! Molly makes two pizzas with one dough recipe: sausage & kale and squash & ricotta. And, there's a chocolate chip cookie cake for dessert.

Molly Yeh uses pantry ingredients in a budget lunch. She makes harissa-braised chickpeas with feta, yogurt marinated chicken skewers and peanut butter rice squares.

Molly Yeh makes a special menu for Chinese New Year. Dishes include ginger glazed salmon, carrot steamed buns, peanut butter broccolini and fortune cookies.

Molly Yeh makes a pre-game lunch for friends, and it's full of delicious finger foods! She serves her Asian Scotch eggs and crispy oven fries with feta red pepper dip.

Molly Yeh makes a birthday lunch menu for her husband and father-in-law. The menu features chicken shawarma tacos, Moroccan carrot salad and chocolate tahini cake.

Molly adds her own twist to all-time classics. The menu includes meatloaf with mustard glaze, salt-and-vinegar potato galette and wedge salad with bacon and feta cream.

Molly prepares for the birth of her first baby by whipping up a variety of freezer-friendly meals. The menu includes sweet potato and black bean burritos.

The gang make weeknights easier with timesaving tricks and easy recipes. The hosts share their top tips for meal-prepping veggies plus more.

The competing chefs make bright and bold fruit-themed desserts. A tropical drink and a chewy snack feature in round one, with punch and pavlova in the second round.

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

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

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

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

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

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

Guy Fieri challenges the all-stars with unpredictable games of chance and tough mandatory ingredients. Who will make the best steakhouse dinner.

In Los Angeles, Guy Fieri visits a taco truck that goes big with the birria! In Ohio, he checks out an elevated diner that spices up a chicken sandwich.

Guy Fieri visits a Japanese joint in Cincinnati that serves meaty gyozas. Then, a Nepalese spot in Oregon showcases their traditional fare.

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 use a spirts' monstrous X-rays as templates for build-a-spirit desserts and create portal entremets that reveal an otherworldly creature.

The semi-finalists highlight their sugar skills in edible displays that reveal what happens when nature fights back.

The gang recreate Instagram-worthy food moments, from epic cheese pulls and garlic and soy sticky ribs to perfectly poached eggs on avocado toast.

S5/E9 - Smothered And Sauced'. Guy Fieri gets saucy with a smothered sloppy joe in Orlando, drenched fries in Philadelphia and sauced-up gnocchi in East Providence.

The young chefs are tasked with making three tasty courses using often-wasted food. To start, they add cheese rinds to their appetisers. Who will impress the judges.

Jet Tila and Sutton Foster create a new musical for Bobby Flay, while pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake to try to get Bobby Flay to fumble.

The judges have the day off while team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso rate a blind taste test in the advantage challenge.

Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

Chef Yan makes Vietnamese-inspired braised mussels and beef cutlets for dinner guest Ili Sulaiman. Later, Chef Fazley joins Chef Yan in the kitchen.

Four cookie makers create multi-levelled haunted houses and host a séance by making playable spirit boards with flavoured spirits.

Guy Fieri challenges DDD chefs to make their best-selling brunch. Plus, they make an updated diner dinner featuring some very retro diner ingredients.

Guy Fieri digs into all kinds of Italian. There's prime pizza in Santa Barbara, CA, and chicken parm strombolis in Las Vegas.

Guy Fieri's bathing in flavourful finds, including fried rice burritos in California, real deal Jamaican in Vegas and lobster meatballs in Florida.

Four bakers tackle tricky slice and bake cookies and get cracking on 3D haunted mirrors with something spooky trapped inside.

The final two teams go head-to-head for the $25,000 prize. They craft cakes that show what happens when two monsters square off in a duel.

Three California-based chefs aim to take down Alex Guarnaschelli with their coastal cuisine. Can their skills in Californian food can win over the judges.

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

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

The competing chefs make bright and bold fruit-themed desserts. A tropical drink and a chewy snack feature in round one, with punch and pavlova in the second round.

Guy Fieri challenges the all-stars with unpredictable games of chance and tough mandatory ingredients. Who will make the best steakhouse dinner.

The gang recreate Instagram-worthy food moments, from epic cheese pulls and garlic and soy sticky ribs to perfectly poached eggs on avocado toast.

S5/E9 - Smothered And Sauced'. Guy Fieri gets saucy with a smothered sloppy joe in Orlando, drenched fries in Philadelphia and sauced-up gnocchi in East Providence.

The young chefs are tasked with making three tasty courses using often-wasted food. To start, they add cheese rinds to their appetisers. Who will impress the judges.

Four cookie makers create multi-levelled haunted houses and host a séance by making playable spirit boards with flavoured spirits.

Guy Fieri challenges DDD chefs to make their best-selling brunch. Plus, they make an updated diner dinner featuring some very retro diner ingredients.

The gang celebrates comfort foods by making gourmet mac and cheese, fried chicken and waffle skewers and red velvet popcorn.

The chefs use dangerously delicious ingredients like a scary, hairy creepy-crawly in the first basket! And the second basket ranges from poisonous to mouldy.

Who will triumph and take home the $10,000 prize.

Duff Goldman invites four kid bakers to create cemetery fault line cakes inspired by classic candy bars for a chance to win a $10,000 prize package.

Duff Goldman invites four kid bakers celebrate Turkey Day by creating Thanksgiving buttercream boards in hopes of winning a bountiful $10,000 prize.

The all-stars face Guy Fieri's twisted list games as they make a comfort classic and hold a battle of burgers with lots of off-limits ingredients.

Guy Fieri checks out an old schoolhouse in Ohio that has a comfort food curriculum. Then, a former church in Redmond, Oregon, serves heavenly pizza.

Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

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

Alex Guarnaschelli makes her triumphant return by taking on Rocco DiSpirito and Brian Malarkey. Guy Fieri hits them with his new swap wheel.

The final teams turn classic children's stories into scary tales for the all-stars championship title, the hallowed prize belts and $50,000.

The kitchen is transformed into a pumpkin patch to make delicious pasta, bacon and chive spaghetti fritters, French toast, Bundt cakes and more.

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

The junior chefs have to cook breakfast, lunch and dinner for the three judges. The mystery ingredients for each course will stretch the young cooks' skills.

Guy Fieri goes on a tasty tour of the Southeast for a brisket po'boy in Louisiana, shrimp rolls in Florida, and bulgogi cheesesteaks in Atlanta.

Guy Fieri's diving into brisket injera nachos in Arlington, gluten-free beignets in Naples, and a barbacoa tortilla sandwich in Atlanta.

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

Guy Fieri revisits old favourite eateries with an international flair, including a Latin-inspired joint in Miami and a Denver restaurant with killer Korean BBQ.

Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

Chef Martin Yan makes a Thai-inspired Spicy Prawn Carrot Soup and crispy Orange Ginger Duck. Indonesian Chef Marinka brings Spicy Tangy Fish.

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

Fire station cooks feel the heat when they face Guy Fieri's cooking challenges. They smoke the competition with spicy firehouse favourites.

Guy Fieri samples sauced-up chicken tacos in California! Then, it's mom's mouth-watering pasta in Florida, and over-the-top Thai creations in Las Vegas.

Guy Fieri seeks meat with a little sweet. In Santa Barbara, he visits a hidden gem serving Korean paella, then he visits a Boca Raton food truck.

Four top cookie makers reveal how the creepers relax the day after Halloween and try to bury the competition with 3D ancient coffins.

Who will triumph and take home the $10,000 prize.

Three chefs from Hawaii face Alex Guarnaschelli in a competition that celebrates the uniqueness of Hawaiian food. Who will impress the judges and claim the prize.

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

Geoffrey Zakarian and Kate Bolduan break the news to chefs Zack Roth and Milena Pagán - they've got to beat Bobby Flay.

The chefs use dangerously delicious ingredients like a scary, hairy creepy-crawly in the first basket! And the second basket ranges from poisonous to mouldy.

The all-stars face Guy Fieri's twisted list games as they make a comfort classic and hold a battle of burgers with lots of off-limits ingredients.

The kitchen is transformed into a pumpkin patch to make delicious pasta, bacon and chive spaghetti fritters, French toast, Bundt cakes and more.

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

The junior chefs have to cook breakfast, lunch and dinner for the three judges. The mystery ingredients for each course will stretch the young cooks' skills.

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

Fire station cooks feel the heat when they face Guy Fieri's cooking challenges. They smoke the competition with spicy firehouse favourites.

The gang celebrates award-winning comfort foods, and chefs Zac Young and Anne Burrell stop by to make a layered banana pudding and 5-star nachos.

The chefs are challenged to whisk the judges away to somewhere sweet with tropical desserts. The first basket includes an island cocktail.

The iconic golden voice of Malaysia meets the screaming voice of a legendary chef of Malaysia to make local delicacies overlooking the Malacca Strait.

From Wimbledon to the US Open, Amelia now has a different kind of match: in the kitchen of an exclusive Kuala Lumpur restaurant with Chef Raymond.

An Instagram cook meets Malaysian rapper over breakfast, serving up air-fried chickpeas and boiling the perfect six-minute runny eggs.

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

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

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

The finalists take on Guy Fieri's most extreme aisle games to win a generous gift for charity and shop Flavortown Market for $35,000.

Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

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

Jet Tila and Sutton Foster create a new musical for Bobby Flay, while pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake to try to get Bobby Flay to fumble.

The judges have the day off while team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso rate a blind taste test in the advantage challenge.

The hosts make an epic summery steakhouse menu to celebrate Father's Day, including a crab au poivre. Plus, they share their favourite summer wines.

S5/E11 - Fresh And Fried'. Guy Fieri digs into fresh and fried favourites, including pan-fried noodles, eggrolls with a Philly twist and an incredible beef brisket.

The junior chefs are tasked to integrate the mystery basket ingredients into taco-inspired dishes. Then, a cake in the third basket contains a surprise.

Four chefs compete to make a jiggly surprise work in their fish dishes and to use a tasty Middle Eastern condiment correctly in their creations.

In a battle for the ages, Alex Guarnaschelli competes against other Iron Chefs - Michael Symon, Stephanie Izard and Jose Garces.

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

Chef Yan pays homage to Asia's Nonya culture with mixed herb rice, golden crisp prawns with curry leaves and steamed chicken with lemongrass.

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

Three all-star chefs team up with their most impactful teacher to win their educator up to $20,000! First, they make an elevated kids' dinner.

In Florida, Guy Fieri finds a funky spot that puts a Mediterranean spin on burgers. Then, he visits a local gem dishing out Puerto Rican specialties.

Guy Fieri seeks out meaty mashups! First up in Boise, Idaho, a Russian joint serves light-out lamb, and then a Pakistani spot cooks up flavourful goat.

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

Duff Goldman invites four kid bakers celebrate Turkey Day by creating Thanksgiving buttercream boards in hopes of winning a bountiful $10,000 prize.