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

Bobby Flay's got a signature dish that's way out of his comfort zone, and "Law & Order"'s Angie Harmon and Scott Conant aren't making it any easier as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

Eddie Jackson partners with Bobby Flay's daughter, Sophie Flay; they bring the family drama center stage while chefs Hari Cameron and Leilani Baugh try to grab a mac 'n' cheese victory.

Comedian Samantha Bee and Michael Symon go all out to derail Bobby Flay so chefs Johnny Alvarez and Stanton Bundy can score a win.

The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win.

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier chef Damaris Phillips, while chefs Malik Rhasaan and Sean Pharr attempt to claw their way to victory against Bobby Flay.

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Surf and turf is a great combo, make that combo even better by combining it with taco night; Rachael shows how to make the ultimate date night combo of crab nachos and steak tacos.

Rachael teaches how to make an Israeli inspired tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu.

Chef Andrew Zimmern shares his favorite Vietnamese-inspired cold noodle salad and more.

Ree Drummond cooks up some delicious ideas for a barbecue feast using a grilled pineapple pepper relish to top both her sticky BBQ glazed pork tenderloin and baked cheese; she prepares Ree's eat your greens salad and a party-worthy frozen sangria.

Ree Drummond cooks up some quick and easy midweek dinners, starting with grilled steak naan tacos and fast salmon bites with warm brussel sprouts slaw; she makes shortcut cheesy sausage one pot gnocchi and speedy crispy everything chicken cutlets.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The remaining chefs compete in teams to complete a four-tiered shellfish tower; a dinner service; an elimination.

The chefs have 45 minutes to create a dish that combines a protein of their choice with ingredients selected during a game of chance; mixed martial artist Paige VanZant and actress/model Shannon Tweed attend the dinner service.

The chefs must work in pairs and cook different types of fish on cedar and hickory wood planks; guest judge chef Ben Ford; Ramsay is frustrated by a contestant and makes a drastic decision.

The chefs must create a pizza inspired by their assigned country; Marino and special guest judge Steve Samson determine the winner; a dinner service and elimination.

The three finalists must craft a pitch that encompasses themselves and their businesses to a room full of industry professionals; Gordon and Lisa crown the Season Two winner.

The five remaining entrepreneurs are tasked with creating and pitching a new product for a chance to land a spot in the finale.

The chefs must create a pizza inspired by their assigned country; Marino and special guest judge Steve Samson determine the winner; a dinner service and elimination.

The three finalists must craft a pitch that encompasses themselves and their businesses to a room full of industry professionals; Gordon and Lisa crown the Season Two winner.

The five remaining entrepreneurs are tasked with creating and pitching a new product for a chance to land a spot in the finale.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The remaining chefs compete in teams to complete a four-tiered shellfish tower; a dinner service; an elimination.

John heads to Toronto to count down the 100 layers on a sky-high, pan-fried lasagna; he treks to Chicago to meet the baron of Midwestern BBQ and dig his fork into an award-winning brisket; and a brunch bowl chock full of West African flavors.

John jets to St. John's, NL to learn the art of pit cooking and to try some authentic Newfoundland fishcakes; Next, John heads down to Chicago, Ill. to explore the world of Peruvian cuisine.

John travels to Montréal, Quebec, to devour spaghetti slathered in truffle sauce; In Milwaukee, Wisc., John dives into a traditional Wisconsin fish fry and digs into walleye; John checks handmade tacos off his bucket list in Wellington, Ontario.

John heads to Milwaukee, Wis. to learn the tricks of the trade from a bold butcher crafting crazy pesto topped hamburgers. In Toronto, Ont. John gets a chance to taste the cheesy, saucy stuffed cauliflower that has taken this town by storm.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

All-day crepes; West Coast comfort food; Peruvian food.

Breakfast tacos in Austin, Texas; 50's style classics; seafood in Ontario's oldest city.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

The five remaining entrepreneurs are tasked with creating and pitching a new product for a chance to land a spot in the finale.

The three finalists must craft a pitch that encompasses themselves and their businesses to a room full of industry professionals; Gordon and Lisa crown the Season Two winner.

The chefs must create a pizza inspired by their assigned country; Marino and special guest judge Steve Samson determine the winner; a dinner service and elimination.

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a Nashville joint that's adding green chile crunch to their signature wrap; in Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties.

The home cooks create recipes that reveal their favorite secret ingredients and go-to grains in a dish that represents their heritage and culinary perspectives.

The home cooks prepare their favorite comfort foods and special dishes they serve for loved ones.

Baking skills are put to the test when the cooks make both a baked breakfast item and their favorite bake sale good.

The home cooks serve up their most cherished dish from a special event and their best family-style holiday meal.

The home cooks put their own spins on a fellow competitor's recipe; the cooks present dishes inspired by a friend.

The cooks make life-changing dishes and a treasured family recipe to earn a spot in the finale.

The top three cooks present their most treasured dishes in the final round.

The chefs must create a pizza inspired by their assigned country; Marino and special guest judge Steve Samson determine the winner; a dinner service and elimination.

Former NFL player turned chef Derrell Smith makes an elevated game day spread to inspire the home cooks as they compete in this gridiron-themed Dinner Budget Showdown.

Hosts Sandra Lee and Jordan Andino invite guest chef Claudia Sandoval to prepare an inspiring Five-Star Fiesta and fire up three home cooks to create their own elevated Mexican meal, for a fraction of the price.

The chefs must create a pizza inspired by their assigned country; Marino and special guest judge Steve Samson determine the winner; a dinner service and elimination.

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round; it's a shockingly big surprise that takes some getting used to.

Guy Fieri heads east to get a taste of the South; a smokehouse in New Hampshire is putting its own spin on meatloaf; a funky North Carolina joint is spicin' up its shrimp; a historic Florida spot is making a standout seafood stew.

Guy Fieri's rolling out with a little holey moley in New Hampshire, where a joint is puttin' out bomb bagels; in North Carolina, a funky spot is adding a Southern spin to egg rolls; a fun Florida chef is goin' prime time with pastrami and pizza.

Loading up the meat with bomb beef and bird; in North Conway, N.H., a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, N.C., is firin' up big barbecue; in Taos, N.M., a traditional spot serves up New Mexican specialties.

A stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu in Taos, N.M.; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.

Guy Fieri jumps into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma; in Taos, N.M., a pan-Asian joint pulls out the stops with a Reuben banh mi.

Guy Fieri's diving into Thai food, pie and hearty fries; in San Diego, a spot is serving fish and ribs; in Arroyo Seco, N.M., a New Zealand food truck makes meat pies; a cozy joint loads up bison chili fries.

Guy Fieri is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

Guy Fieri is checking out all kinds of culinary, like a Las Vegas food truck smoking up monster sandwiches and a California comfort spot with pot pie; a Mediterranean joint's beef skewers and tandoori chicken.

Greek salad and beef pho make for strange bedfellows in the appetizer round; the second round basket contains a drive-thru staple; the dessert round features an Asian adventure with a cherry twist.

An appetizer using smoke and sugar; butter chicken in the entree basket.

A prickly vegetable in the appetizer basket; berries and bran muffins in the entree round; ingredients from all over the world in the dessert basket.

A famously delicious jerk chicken poutine; a brioche French toast covered in edible flowers; cheesy, crunchy birria tacos.

Noah Cappe makes short work of the Smoke Bomb and the French Toast Crunch Burger; Blue Bacon Cheesecake; the annual Santa Maria Valley Strawberry Festival has inspired sweet berry treats like the Pizza Berry Pie and the Strawberry Crisp Corn Dog.

John checks in in Bloomfield, ON for a 50oz Côte de Boeuf; John jets to Boston, Mass. for a masterclass in Thai street food and dives into the creamy crab curry; John explores the world of seafood in sunny Tofino, BC.

John flies to Courtenay, BC to dive into the seafood on offer and dip his spoon into their seafood chowder; in Boston, Mass., John gets some avocado toast with a Mexican twist.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.

Andi is in Bristol to help Jasper Thompson, a local man whose pioneering homeless project transforms shipping containers into temporary accommodation; he wants to raise awareness about his new community café, so who better than Andi to help him.

Andi heads to the lobster capital of Europe, Bridlington, to convince young people to take up a job in fishing and create a feast to get the town excited about the lobster caught locally.

Andi Oliver is in the home of U.K. ceramics, Stoke-on-Trent, where she meets Anna and Rebecca, two artists who run a community project in a deprived neighborhood; they are looking to breathe new creative life into the city.

Andi Oliver is in the home of U.K. ceramics, Stoke-on-Trent, where she meets Anna and Rebecca, two artists who run a community project in a deprived neighborhood; they are looking to breathe new creative life into the city.

Andi Oliver is in Folkestone to help local singer-songwriter Sophia Stutchberry stage a festival at the old Victorian bandstand; it's in celebration of the town's unsung musical heritage and rich cultural diversity.

Andi Oliver is in Burnley to supersize an annual cricket match between members of the local mosques and clergy.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Andi Oliver uses her passion for parties to create eight fabulous feasts; along the way, she helps unite communities and tells the incredible stories of the people and places she visits.

Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Andi Oliver uses her passion for parties to create eight fabulous feasts; along the way, she helps unite communities and tells the incredible stories of the people and places she visits.

Four seafood masters play Go Fish to determine what they'll cook for dinner, and they make a shellfish feast using sample items from the store.

Four chefs who feel the need for speed compete in Grocery Rush; in a race against the clock, they'll serve a brunch in only 20 minutes and make their favorite noodle dish using 10 ingredients or fewer.

Teachers who love to cook partner up with all-star chefs to school the competition; the duos solve math and geography clues to discover the ingredients for their elevated school lunch and make a graduation dinner using foods that begin with B and C.

Four competition-winning chefs battle it out for the title of Flavortown Food Network Champ and a $15,000 prize; they compete in a pair of sudden-death matches and make a seafood dinner using the food pyramid.

Three chefs bring their best flame game to the arena for a blazing battle; Crossfire Round ignites some serious creativity, and the final feast is a fiery fiesta for judges Nicole Gomes, Sarah Grueneberg and Amy Mills.

An international-inspired dish sees one chef's dream go up in flames; Crossfire Round offers a chance to ketchup; judges Andy Husbands, Eddie Jackson and Andrea Nicholson enjoy Greek feasts.

The competition beefs up in the crossfire round, and the Feast of Fire serves up ultimate comfort food to judges Connie DeSousa, Ray Lampe and Hugh Mangum.

John arrives in Portsmouth, N.H. to taste a taquito stuffed with braised pig's head; John hits the beach in Tofino, BC and downs a gigantic BBQ sandwich.

Noah Cappe is ready to have his taste buds fired up at the Spencerport Volunteer Firemen's Association Carnival in New York with the Flaming Weck to the Five Alarm Fries and Backyard BBQ Burrito to Smash Potato Waffles.

John tries a Boston restaurant's signature raviolo filled with a whole egg yolk; in Peggy's Cove, Nova Scotia, John learns the art of the lobster roll from the master of Maritime seafood himself; a Toronto burger joint with signature Ghanaian spices.

John heads to Québec City, QC to explore the flavors of la belle province with ultra-tender braised bison cheek; John gets back to nature in Tofino, BC and tries veggie burger that diners call the best in the province.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

Heavy hitting chef Jonathon Sawyer fights for his life against Bobby Flay's Titans; one chef risks it all by making pasta for legendary Italian chef and judge Nancy Silverton.

Chef Kevin Tien pushes Bobby Flay's Titans to the limit as he faces Michael Voltaggio to see who's the best of Washington, D.C; everything is put on the line for judge Chris Scott when worlds collide in an epic battle of Cajun Asian flavors.

Something fried in the appetizer basket is a bit of a head-scratcher for the chefs; the competitive fire is strong in the entree round, as they pull some curious fusion tacos from the basket and hustle to put together plates.

Four beloved teachers get the chance to compete for the title of Chopped Champion.

In the quarterfinals, the remaining entrepreneurs must provide a full breakfast at Gordon Ramsay's Savoy Grill.

The five remaining entrepreneurs are tasked with creating and pitching a new product for a chance to land a spot in the finale.

The three finalists must craft a pitch that encompasses themselves and their businesses to a room full of industry professionals; Gordon and Lisa crown the Season Two winner.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

Four chefs who specialize in noodles compete; a spicy surprise means the noodle appetizers might come with a kick; a special coffee makes an appearance for dessert.

In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

Four chefs who specialize in noodles compete; a spicy surprise means the noodle appetizers might come with a kick; a special coffee makes an appearance for dessert.

Heavy hitting chef Jonathon Sawyer fights for his life against Bobby Flay's Titans; one chef risks it all by making pasta for legendary Italian chef and judge Nancy Silverton.

Chef Kevin Tien pushes Bobby Flay's Titans to the limit as he faces Michael Voltaggio to see who's the best of Washington, D.C; everything is put on the line for judge Chris Scott when worlds collide in an epic battle of Cajun Asian flavors.

Something fried in the appetizer basket is a bit of a head-scratcher for the chefs; the competitive fire is strong in the entree round, as they pull some curious fusion tacos from the basket and hustle to put together plates.

Four beloved teachers get the chance to compete for the title of Chopped Champion.

Tripe in the entree basket; sausages in the dessert round.

Stale bread, a gingerbread house and champagne are among the ingredients.

The appetizer ingredients challenge the chefs; the entree proves it's hard to beat bacon; the chefs realize it's hard to use greens in a dessert.

John jets to San Diego, Calif., for a crash course in Chicano cooking; John heads to the East Coast to enjoy creamy, slow cooked risotto topped with pan-fried Bay of Fundy scallops; In Toronto, Ont.; John digs his fork into ricotta pancakes.

A pizza covered in gooey penne alla vodka; a fancy Hamptons Dog; the ultimate Italian-American combo, a Cannoli Calzone; the sweet and savory Loaded Churro Fries; the Strawberry Cheeseshake and the Food Court Megastick.

John jets to Long Beach, Calif., to explore the art of Filipino Brunch, from eggs to island French toast; John rolls down to New Haven, Conn.

John flies to Honolulu for a masterclass in traditional Hawaiian poke and poi made from vibrant purple taro root; across the world, John dives into the fresh seafood around in St. John's, NL with fish tacos and baked oysters.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

Four returning winners vie for the title of Ultimate Guy's Grocery Games Champ; the chefs compete in a pair of one-on-one matches featuring the game Wild Cards; two chefs enter a culinary showdown and determine their final dish using fridge magnets.

Guy Fieri invites four burger meisters who think outside of the bun to pound out four heavy-hitting burgers using six pounds of ingredients; they slide sliders to select the unusual ingredient they must add to both their cheeseburger and side.

Chef Morimoto challenges the five remaining chefs to make their own versions of on-the-go Japanese street food and to "think like Morimoto" while using Japanese flavors and sushi techniques to reinvent American classics; only four chefs remain.

The final four chefs must prove their storytelling skills in the kitchen, creating a dessert featuring candy flavors reminiscent of their childhoods and a three-tiered seafood tower that tells their own chef's story; guest judge Shota Nakajima joins.

The three remaining chefs remake a failed dish from earlier in competition, as they battle it out for the title of Sushi Master and $25 thousand; one chef is eliminated, leaving two chefs to serve the final Omakase to the judges.

Hosts Sandra Lee and Jordan Andino challenge three home cooks to put their budget hacks to the test and create an amazing Southern Comfort meal inspired by guest chef Carla Hall.

Guest chef Joe Sasto challenges three home cooks to make an elegant Italian Date Night meal, while sticking to a tight budget.

Guest chef Stuart O'Keeffe challenges three home cooks to make an indulgent and decadent brunch, without breaking the bank.

Former NFL player turned chef Derrell Smith makes an elevated game day spread to inspire the home cooks as they compete in this gridiron-themed Dinner Budget Showdown.

Hosts Sandra Lee and Jordan Andino invite guest chef Claudia Sandoval to prepare an inspiring Five-Star Fiesta and fire up three home cooks to create their own elevated Mexican meal, for a fraction of the price.

A bountiful bento box created by guest chef Mei Lin serves as inspiration for three home cooks tasked with making their version of a tasty bento box on a budget.

Ashlee Simpson and her sister-in-law, Chudney, square off against Jeannie Mai and her mother, Mama Mai, in two rounds of cinematic-inspired kitchen challenges; the teams make dessert boards inspired by "Willy Wonka & the Chocolate Factory.".

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

A bountiful bento box created by guest chef Mei Lin serves as inspiration for three home cooks tasked with making their version of a tasty bento box on a budget.

Ashlee Simpson and her sister-in-law, Chudney, square off against Jeannie Mai and her mother, Mama Mai, in two rounds of cinematic-inspired kitchen challenges; the teams make dessert boards inspired by "Willy Wonka & the Chocolate Factory.".

The three remaining chefs remake a failed dish from earlier in competition, as they battle it out for the title of Sushi Master and $25 thousand; one chef is eliminated, leaving two chefs to serve the final Omakase to the judges.

Hosts Sandra Lee and Jordan Andino challenge three home cooks to put their budget hacks to the test and create an amazing Southern Comfort meal inspired by guest chef Carla Hall.

Guest chef Joe Sasto challenges three home cooks to make an elegant Italian Date Night meal, while sticking to a tight budget.

Guest chef Stuart O'Keeffe challenges three home cooks to make an indulgent and decadent brunch, without breaking the bank.

Former NFL player turned chef Derrell Smith makes an elevated game day spread to inspire the home cooks as they compete in this gridiron-themed Dinner Budget Showdown.

Hosts Sandra Lee and Jordan Andino invite guest chef Claudia Sandoval to prepare an inspiring Five-Star Fiesta and fire up three home cooks to create their own elevated Mexican meal, for a fraction of the price.

The competition is fiery and fierce in the wildfire round as the chefs must re-imagine pantry staples for a shot at a spot in the final round; the Feast of Fire celebrates the flavors of a Hawaiian luau.

Three chefs compete in the crossfire round where one chef decides to cheese it up a little; judges feast on Moroccan-inspired dishes in the final round.

In this smokin' hot finale, three chefs heat up the Fire Masters Arena with their signature dishes; there's a bacon and egg battle in the Crossfire Round and an epic showdown between two BBQ heavyweights as they take on a Texas tailgate theme.

In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros; on warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I.

The loaded Campfire Burger and Wisconsin's famous cheese curds make an appearance in the Hot Chick; Spanish Queens, a unique deep-fried treat; coffee gets a fresh take in the form of the Funnel-Latte; pork pickle pizza; deep-fried Reuben.

John ventures down to Philadelphia for a spot famed for their Guatemalan food; John gets his hands dirty with the master of meat in Toronto where he learns the secret behind their renowned elk sliders.

John journeys to Orlando, FL, and digs into the craziest brunch of his life; homemade biscuits, bacon, eggs, and a 5-cheese mac and cheese, all stacked on one plate.

East Coast hospitality in St. John's; barbecue at Fat Bob's Smokehouse in Buffalo; Canadian-themed pizzas.

Venison burger and barbecue sandwiches at Buck Stop; Soup at The Burnt Tongue; Belgian fries and waffles.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

Chilean breads and desserts at Panaderia Latin Bakery in Vancouver; gourmet fry toppers at The Mess Hall Poutinerie; deli sandwiches in Boston.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Buddy visits two iconic hotspots that are famous for their intensely spicy dishes; he heads to Jitlada in Los Angeles to see if he can withstand the heat of their infamous Thai Jungle Curry; in Nashville, Tenn., Buddy tastes Aqui Hine's spicy pork chop.

Buddy visits two culinary powerhouses who are bringing the flavors of their native countries to the places they now call home; Natraliart serves up Jamaican paradise to Los Angeles; Chauhan Ale and Masala House in Tennessee.

Buddy's hitting up two iconic spots that don't skimp on the meat; first, Buddy's off to Damon's Steakhouse in Glendale, Calif., where they serve up juicy steaks with an island twist; then it's BBQ time at Peg Leg Porker in Nashville, Tenn.

Buddy visits two restaurants whose breakfast offerings bring them to legendary status; Buddy's off to the "Pancake Pantry" in Nashville, Tennessee whose pancake recipe is top secret; he heads to "Lou Mitchell's," one of Chicago's legendary diners.

Guy Fieri's flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

The Titans face chef Claudette Zepeda, famous for her Mexican cuisine; Michael Voltaggio attempts an impossible dish in the time allowed; Brooke Williamson doesn't hold back with a show-stopping dish that has judge Marc Forgione hooked.

Latin American chef Adriana Urbina brings her Michelin background to take down Bobby Flay's Titans; after a surprise announcement, Adriana's strategy is to use ingredients the Titan has never used.

Hosts Sandra Lee and Jordan Andino invite guest chef Claudia Sandoval to prepare an inspiring Five-Star Fiesta and fire up three home cooks to create their own elevated Mexican meal, for a fraction of the price.

A bountiful bento box created by guest chef Mei Lin serves as inspiration for three home cooks tasked with making their version of a tasty bento box on a budget.

Former Yankee centerfielder and musician Bernie Williams.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Buddy visits two old school joints that hold a special place in his heart; first, he's heading to Fiore's House of Quality in his hometown of Hoboken, N.J.; then he's off to Chicago to see his good friend Chris at Al's #1 Italian Beef.

Buddy hits up two time-tested restaurants; first up is Triple Crown in Chicago, Illinois, where he tastes the house-made dim sum; then he's off to Zum Stammtisch, one of the last standing, old-school German restaurants in Queens, New York.

Bobby brings in undefeated chef Viet Pham to see if the Titans can end his winning streak; judge Frank Prisinzano's final score hinges on the ultimate battle between two fried chicken masters.

Former Yankee centerfielder and musician Bernie Williams.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Buddy visits two old school joints that hold a special place in his heart; first, he's heading to Fiore's House of Quality in his hometown of Hoboken, N.J.; then he's off to Chicago to see his good friend Chris at Al's #1 Italian Beef.

Buddy hits up two time-tested restaurants; first up is Triple Crown in Chicago, Illinois, where he tastes the house-made dim sum; then he's off to Zum Stammtisch, one of the last standing, old-school German restaurants in Queens, New York.

Buddy visits two iconic hotspots that are famous for their intensely spicy dishes; he heads to Jitlada in Los Angeles to see if he can withstand the heat of their infamous Thai Jungle Curry; in Nashville, Tenn., Buddy tastes Aqui Hine's spicy pork chop.

Buddy visits two culinary powerhouses who are bringing the flavors of their native countries to the places they now call home; Natraliart serves up Jamaican paradise to Los Angeles; Chauhan Ale and Masala House in Tennessee.

Buddy's hitting up two iconic spots that don't skimp on the meat; first, Buddy's off to Damon's Steakhouse in Glendale, Calif., where they serve up juicy steaks with an island twist; then it's BBQ time at Peg Leg Porker in Nashville, Tenn.

Buddy visits two restaurants whose breakfast offerings bring them to legendary status; Buddy's off to the "Pancake Pantry" in Nashville, Tennessee whose pancake recipe is top secret; he heads to "Lou Mitchell's," one of Chicago's legendary diners.

Guy Fieri's flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

Three chefs hit the grills running in the Wildfire Round as they fight to make it past the first elimination; the competition gets a bit cheeky in the Crossfire Round, and the judges are treated to an open-fire East Coast feast in the final round.

A battle between hot and cold in the Crossfire Round.

A battle between land and sea.

In Honolulu, John tries out the hapa restaurant of his wildest dreams, mixing American classics with Korean flavors and Hawaiian ingredients for a truly delicious experience.

The Super Ramen Dog combines two delicious foods Noah didn't know belonged together; the Elephant Ear Taco is a new take on a fairground favorite; and the Peanut Pop Shake has Noah all shook up.

John follows the magic down to Orlando, FL for the Walt Disney World Resort's 50th Anniversary and explores more than 150 sips and bites full of color, whimsy and flavor.

John gets to work in Mississauga, ON learning to make the famous butter chicken samosa; in Tampa, Fla, John channels his inner pitmaster and tries some innovative BBQ creations, including the crunchy, golden brown, pork-stuffed deviled pig.

Barbecue at MEAT in Edmonton; Italian pizza and pasta in Ottawa; friendly classics in Winnipeg.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

John tours Tuscon's BOCA Tacos y Tequila; John's barbecue dream comes true at Palomino in Calgary; John has a few cheesy slices at Burlington's NaRoma Pizza Bar.

John heads to Oak Tree Tavern in Calgary in search of great pub food; Montreal's Satay Brothers serves up some Southeast Asian street food; John tries the Big A.. Panzerotti.

Ramsay urges two brothers to work through their emotional conflicts to save their beloved Bel Aire Diner in Astoria, New York.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

Love Bites is a small restaurant in Saugerties, N.Y., run by childhood sweethearts who have trouble separating their work and personal lives; Gordon Ramsay steps in to save both the cafe and the couple's engagement.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The co-owners of South Brooklyn Foundry don't see eye-to-eye, causing communication to grow toxic while the restaurant falls into more debt; Gordon Ramsay steps in to reassess the Brooklyn eatery's priorities and straighten out the finances.

New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has payed off.

Bobby Flay invites modern European chef Brittanny Anderson to try and give the Titans a run for the money; things get spicy before judge Michael Psilakis awards the first-ever perfect score.

New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has payed off.

Ramsay urges two brothers to work through their emotional conflicts to save their beloved Bel Aire Diner in Astoria, New York.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Rachael Ray prepares a sauteed chicken dinner served with sauteed vegetables and flavored with heavy cream, dijon mustard and imported beer.

Surf and turf is a great combo, make that combo even better by combining it with taco night; Rachael shows how to make the ultimate date night combo of crab nachos and steak tacos.

Chef Andrew Zimmern sets up an Argentinean style grill in his fire pit.

Chef Andrew Zimmern prepares the ultimate comfort food.

Ree Drummond and her sister Betsy bring a taste of Seattle to the prairie; they whip up a clam dip and Betsy's potato chips, crispy savory pancakes and a baked fontina cheese board, all washed down with a strawberry spritz.

Ree Drummond makes game day favorites; she kicks off with bacon cheeseburger dip, followed by a salsa trio; she tackles crowd-pleasing popcorn chicken with maple mustard dip and a bratwurst bar.

Teams must re-create six of Ramsay's dishes; the three weakest chefs from each team must re-create one of Gordon's signature dishes; an elimination.

The contestants must create a dish using exotic meats; chefs Jon Shook and Vinny Dotolo help judge the challenge; a dinner service.

The remaining contestants compete in a special challenge involving creatures of the sea; during dinner service, two chefs fight for authority; other chefs struggle to communicate.

The remaining chefs compete in the infamous blind taste test challenge; a dinner service for charity; an elimination.

The remaining chefs must create three restaurant-quality pasta dishes with $20; guest judges Lachlan Mackinnon-Patterson, and Bruce Kalman; an elimination.

The chefs face a series of three difficult challenges, including using their senses to re-create a dish, creating a cohesive restaurant quality dish using mystery ingredients and making a dish of their choice using ingredients picked out by Ramsay.

The remaining chefs must instruct athletes Candace Parker, Jordyn Wieber, Ricky Williams, Shawne Merriman, and Reggie Miller to make their signature dishes using only verbal instructions; the contestants cook in one kitchen during dinner service.

Families of the four remaining chefs visit; chefs must base a dish on a secret ingredient hidden in a gift chosen by them; the family members anonymously vote on the dishes; a dinner service and an elimination.

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

The remaining chefs must create three restaurant-quality pasta dishes with $20; guest judges Lachlan Mackinnon-Patterson, and Bruce Kalman; an elimination.

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

Teams must re-create six of Ramsay's dishes; the three weakest chefs from each team must re-create one of Gordon's signature dishes; an elimination.

The contestants must create a dish using exotic meats; chefs Jon Shook and Vinny Dotolo help judge the challenge; a dinner service.

The remaining contestants compete in a special challenge involving creatures of the sea; during dinner service, two chefs fight for authority; other chefs struggle to communicate.

The remaining chefs compete in the infamous blind taste test challenge; a dinner service for charity; an elimination.

In Washington, D.C., this chef creates a menu filled with fusion flavors; John leaves no crumb behind in Toronto, where he digs his way into this spot's100 pepperoni pizza; John flies into Kahuku, Hawaii, for a lesson in cooking Huli-Huli chicken.

John checks off a New England hot lobster roll from his list; John devours a feast of pork belly and chicken adobo; John tries the steak and potatoes of the future and an exotic sea urchin panna cotta.

John heads to Kentucky to try authentic fried chicken; John digs into a surf-and-turf burger in Boston; John visits a Brazilian restaurant in Toronto.

John dives into a deep-dish pizza in Chicago; John feasts on a burger and jerk lobster in Toronto; John checks some gourmet Jewish cuisine off his list in Philadelphia.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

Lobster burgers, Thanksgiving dinner burgers, and more.

John revisits memorable bacon dishes, including bacon meatloaf and bacon cheesecake.

John prepares dishes smothered in melted, bubbling cheese.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

Families of the four remaining chefs visit; chefs must base a dish on a secret ingredient hidden in a gift chosen by them; the family members anonymously vote on the dishes; a dinner service and an elimination.

Teams Ramsay and Vanderpump are challenged to create unique concept bars that stand out in a crowded market; one member of the losing team it eliminated from the competition.

The 12 remaining entrepreneurs partner with Delish to maximize their promotional abilities; Teams Ramsay and Vanderpump create a Fourth of July inspired recipe that can be easily recreated from a 30-minute cook-a-long demonstration.

Teams must craft a seasonal advertising campaign for wines; they must shoot and edit a commercial to present to wine enthusiasts at a launch event, and the team with the least effective campaign finds themselves on the chopping block.

The entrepreneurs are tasked with innovating a new chocolate product by crafting an original name, label and jingle for their creations; Mars Inc. executives Rankin Carrol, Esther Gamble and Sarah Bilson serve as guest judges.

Lucia Fox, Michael Baranowski and Chris Georgeson serve as guest judges; the teams must present and sell unusual kitchen gadgets to buyers and brand representatives at the International Food and Drink Event.

In the quarterfinals, the remaining entrepreneurs must provide a full breakfast at Gordon Ramsay's Savoy Grill.

The five remaining entrepreneurs are tasked with creating and pitching a new product for a chance to land a spot in the finale.

The three finalists must craft a pitch that encompasses themselves and their businesses to a room full of industry professionals; Gordon and Lisa crown the Season Two winner.

Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.

Hosts Sandra Lee and Jordan Andino invite guest chef Claudia Sandoval to prepare an inspiring Five-Star Fiesta and fire up three home cooks to create their own elevated Mexican meal, for a fraction of the price.

A bountiful bento box created by guest chef Mei Lin serves as inspiration for three home cooks tasked with making their version of a tasty bento box on a budget.

Bobby Flay's Titans face off against their friend and master of modern Korean cuisine, chef Esther Choi; friends become enemies, and Esther has many as both the Titans and the clock work to take her down in front of judge Francis Lam.

Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.

Teams Ramsay and Vanderpump are challenged to create unique concept bars that stand out in a crowded market; one member of the losing team it eliminated from the competition.

The 12 remaining entrepreneurs partner with Delish to maximize their promotional abilities; Teams Ramsay and Vanderpump create a Fourth of July inspired recipe that can be easily recreated from a 30-minute cook-a-long demonstration.

Teams must craft a seasonal advertising campaign for wines; they must shoot and edit a commercial to present to wine enthusiasts at a launch event, and the team with the least effective campaign finds themselves on the chopping block.

The entrepreneurs are tasked with innovating a new chocolate product by crafting an original name, label and jingle for their creations; Mars Inc. executives Rankin Carrol, Esther Gamble and Sarah Bilson serve as guest judges.

Old world spices in the entree round; harissa and chocolate in the entree basket; goat's milk in the dessert basket.

Tilapia and egg noodles in the appetizer basket; saba and elk loin in the entree round; cornmeal in the dessert basket.

Rabbit in the entree round.

John digs into some super-stacked burgers and gargantuan milkshakes in Hamilton, Ont.; John heads to Louisville, Kentucky for some shrimp and grits; in Vancouver, John gets a lesson in pan-Asian soups.

Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey french onion soup'r stick; the Wisconsin hot chicken bomb; the deep-fried old fashioned dessert; the indy burger, a new take on the funnel cake.

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbeque; in Philadelphia, John checks off meat pies from his list.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

John saves room for dessert including pie, cakes, donuts and puddings.

Canada's national dish, fries, cheese curds and gravy.

John presents big, messy and flavorful sandwiches.

John finds barbecue restaurants.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

The contestants go head-to-head against a chef of their choice from the opposing team in The Seven Seas Seafood Challenge; musician Joe Perry and singer Estelle join chef Ramsey at the dinner service.

The remaining contestants use cookbooks from Gordon's library to spell out the ingredients they want to use for their next challenge.

The remaining contestants must prepare their own interpretations of a Southern staple; dinner-service guests include professional basketball player J.J. Redick, singer Blake Lewis, actress Mircea Monroe, and reality TV personality Adrienne Maloof.