Eight previous contestants return to battle against eight ambitious rookies for a chance at the grand prize; the rookie chefs prepare the best versions of their signature dishes within 45 minutes; the veterans must attempt to create the same dishes.

The chefs must prepare their own risotto dish; the chefs face their first dinner service.

The chefs serve lunch to a room full of Marines, preparing dishes that represent the air, the land and the sea; a dramatic dinner service ends with a contestant walk-out.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

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

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.

Pastry chef Anna Olson provides tips and techniques for desserts.

Pastry chef Anna Olson provides tips and techniques for desserts.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

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

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

Ree Drummond shares make-ahead eats for when the kids get home for the holidays; she prepares her shortcut tex-mex meatball soup, festive DIY holiday brownie kits, a breakfast burrito casserole and a stash of everything snack mix.

Ree Drummond gets the party started with shortcut appetizers, preparing spicy grape jelly meatballs, holiday mystery rolls and perky pigs in blankets; a Christmas crudité tree and pistachio pudding shooters.

Aspiring chefs compete to be Canada's Top Chef.

Jesse Palmer asks the remaining nine bakers to make fruit cake blend desserts and Victorian era Lambeth cakes, featuring intricate piping and an oldtimey ingredient; judges Carla Hall, Duff Goldman and Nancy Fuller decide which baker gets eliminated.

Jesse Palmer asks the bakers to make flavor-forward cookies; judges Carla Hall, Duff Goldman and Nancy Fuller decide the winner in a blind tasting.

Jesse Palmer asks the remaining seven bakers to team up and make ooey-gooey caramel and chocolate desserts; the real party begins as the ice luge arrives; the bakers make boozy trifles for judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer asks the bakers to make footie pajama macarons, cream puff garlands and a dessert consisting of either a Charlotte royale, entremets cake or a dacquoise cake.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

Aspiring chefs compete to be Canada's Top Chef.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Eric Adjepong welcomes three James Beard-winning chefs from Illinois, Georgia and California to the arena; these chefs are ready to show Alex Guarnaschelli and judges Stephanie Izard and Kwame Onwauchi just how they won their culinary award.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

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

Eric Adjepong welcomes three James Beard-winning chefs from Illinois, Georgia and California to the arena; these chefs are ready to show Alex Guarnaschelli and judges Stephanie Izard and Kwame Onwauchi just how they won their culinary award.

Jesse Palmer asks the remaining nine bakers to make fruit cake blend desserts and Victorian era Lambeth cakes, featuring intricate piping and an oldtimey ingredient; judges Carla Hall, Duff Goldman and Nancy Fuller decide which baker gets eliminated.

Jesse Palmer asks the bakers to make flavor-forward cookies; judges Carla Hall, Duff Goldman and Nancy Fuller decide the winner in a blind tasting.

Italian comfort curries; smokehouse meats; triple threat burgers.

Dirty bourbon burger; vegetarian eggplant parmesan; perfect pizza crust.

Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bahn Mi sandwich.

Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

Noah attends the Fort Worth Stock Show and Rodeo in Texas to sample the Cowboy Burrito and the Texan Juicy Lucy; the Bacon Burger Bomb at the Florida State Fair in Tampa; funnel cake pizza; Chocoberry Orie.

Noah visits the Great New York State Fair for The Defibrillator, piquant Buffalo chicken mac and cheese, clamwich, and PB&J Ice Cream; a visit to the South Carolina State Fair in Columbia to try The Super Stick, meatball sub and The King's Corn Dog.

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.

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.

Italian comfort curries; smokehouse meats; triple threat burgers.

Stephanie Boswell and Ludo Lefebvre welcome 10 bakers to Paris and challenge them to make desserts that reflect their culinary points of view; the bakers create cakes using cream.

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have learned to a twist on a classic caramel treat.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons; the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

Stephanie Boswell and Ludo Lefebvre task the bakers with creating buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's cruffin; then, the bakers use fashion as a muse to craft a trio of desserts that work together as a collection.

Stephanie Boswell and Ludo Lefebvre send the bakers through a rainbow of farmers market produce to create crepe cakes with fruit.

Stephanie Boswell and Ludo Lefebvre challenge the bakers with a dish that demands perfection, the soufflé.

Stephanie Boswell and Ludo Lefebvre send the final four to a fromagerie where they shop for a dessert spotlighting cheese.

Stephanie Boswell and Ludo Lefebvre whisk the finalists away to Ladurée, where they sample Julien Alvarez's macarons.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

Deep-fried food has always been a popular favorite; chefs have transformed classic Italian pasta, mashed potatoes, BBQ ribs and even the famous Philly cheesesteak into deep-fried fantasies.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have learned to a twist on a classic caramel treat.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons; the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

Stephanie Boswell and Ludo Lefebvre task the bakers with creating buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's cruffin; then, the bakers use fashion as a muse to craft a trio of desserts that work together as a collection.

Stephanie Boswell and Ludo Lefebvre send the bakers through a rainbow of farmers market produce to create crepe cakes with fruit.

Brisket and stout stroganoff; hot mess poutine; bulgogi and kimcheese sandwich.

A bacon explosion; shrimp corn dog; Beef Pepian.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Noah visits the Norfolk County Fair in Ontario, Canada and enjoys the Thanksgiving bowl and butter bacon poutine; the Columbia County Fair in S.C. serves gator nuggets with swamp sauce, the hog on a log and angel and devil dogs.

Noah visits the North Florida Fair in Tallahassee for dead heat tacos, the bacon blast and the belly buster Philly cheesesteak; the Erin Fall Fair in Ontario, Canada serves up Ag Ladies apple dumplings, pork belly sliders and crackle lanterns.

Noah Cappe visits the Big E in West Springfield, Mass., to try the turducken sandwich, Country Fried Shepherd's Pie, deep-fried fruit punch and The Big E-clair; Gwinnett County Fair in Georgia features Sunday Dinner Sundae and the Funnel Fried Bacon.

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.

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.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

A bacon explosion; shrimp corn dog; Beef Pepian.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

The search to find the greatest holiday baker begins as eight amateur bakers show off their family traditions and superb baking skills. To survive the challenges from week to week, they must prove their abilities in front of the tough-love judges. In the pre-heat - the first of two rounds - the bakers are tasked with creating pastries, cookies or small cakes based on the episode's theme. The winner of the round gets an advantage moving into the main heat, which involves making a larger confection. The winner then moves on to the next episode with the possibility of winning a cash prize and being crowned Holiday Baking Champion at the end.

The bakers are challenged to sing a song of sweetness for judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson by creating cakes that feature a verse from a festive favorite, "The 12 Days of Christmas.".

The baking teams capture Santa's reindeer enjoying their favorite sporty pastimes.

The baking teams are challenged to imagine what the North Pole's coolest couple do on a day off and create cakes that invite judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson to spend time at home with Mr. and Mrs. Claus.

The bakers are challenged to create cakes of Santa's lesser known, but definitely more fun, ride.

Host Brad Smith asks the teams to capture all of the covert mischief that toys get up to when no one's watching, and the bakers do their best to impress judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson.

From frosty hikes to snowball fights, Brad Smith challenges the teams to walk judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson into a winter wonderland by creating cakes that feature the season's cutest creatures enjoying winter in the woods.

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

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

The search to find the greatest holiday baker begins as eight amateur bakers show off their family traditions and superb baking skills. To survive the challenges from week to week, they must prove their abilities in front of the tough-love judges. In the pre-heat - the first of two rounds - the bakers are tasked with creating pastries, cookies or small cakes based on the episode's theme. The winner of the round gets an advantage moving into the main heat, which involves making a larger confection. The winner then moves on to the next episode with the possibility of winning a cash prize and being crowned Holiday Baking Champion at the end.

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

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

The bakers are challenged to sing a song of sweetness for judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson by creating cakes that feature a verse from a festive favorite, "The 12 Days of Christmas.".

The baking teams capture Santa's reindeer enjoying their favorite sporty pastimes.

The baking teams are challenged to imagine what the North Pole's coolest couple do on a day off and create cakes that invite judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson to spend time at home with Mr. and Mrs. Claus.

The bakers are challenged to create cakes of Santa's lesser known, but definitely more fun, ride.

Newfie Steak secret; caramel chicken; beef & bison stew.

Breakfast pizza; bacon-wrapped meatloaf; BBQ pork sandwich.

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetiballs.".

Noah visits the Delaware County Fair for Spaghizza; Freshman 15 Fries; Veteran's Clams 'n' Corn; Holy Cannoli.

Noah visits the Eastern Carolina Agricultural Fair in Florence, S.C. and samples Calzagna and a deep fried philly blossom; Noah arrives at the Mountain Mandarin Festival in Auburn, Calif., and savors the Atomic Habanero Tots and The Big Yum.

Noah visits the York Fair in Pennsylvania; savors the Taste of Christmas; Burger Bomb Pretzel; fork-free Chick'n'Waffle; apple pie funnel cake.

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.

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.

Newfie Steak secret; caramel chicken; beef & bison stew.

Breakfast pizza; bacon-wrapped meatloaf; BBQ pork sandwich.

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetiballs.".

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

When soda was first invented, they said it could cure anything; as Dan, Kevin, and Jim discover, soda's real contribution was introducing the world to the American way of life.

Eight sushi chefs put their skills to test by chef Morimoto and new judge Phillip Frankland Lee; the chefs show off knife skills and sushi knowledge by preparing nigiri, sashimi and maki rolls, using tuna that's been broken down by Morimoto himself.

Chef Morimoto demonstrates how to prepare tamagoyaki before challenging the chefs to make their own version of the dish; the chefs must create a thoughtful, composed and delicious bento box, including an element inspired by a family member.

In their Ikouze Challenge, the chefs work in pairs, using assigned ingredients and Japanese cooking techniques; for the Kesshou Challenge, the winning pair choose new teams of three chefs each; each team must create a pop-up restaurant concept.

The chefs create high-end canapes inspired by origami figures; each chef is presented with a Japanese woodblock print-their inspiration for stunning sashimi platters; some struggle with literal interpretations of the art, while others flourish.

Chef Morimoto challenges the chefs to create a dessert that pairs well with the tea of their choice; the chefs are asked to create a Japanese dish that incorporates the flavors of one of the countries where Morimoto has a restaurant.

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

In the Ikouze Challenge, the chefs get to showcase a skill they haven't yet been able to demonstrate; two chefs cook and serve a final eight-course omakase, showcasing their hospitality, preparation, choices, flavors, creativity, and technical skill.

Bobby Flay invites rising star Chef Ashleigh Shanti to face-off against the Titans; she keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his criticisms.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

In the Ikouze Challenge, the chefs get to showcase a skill they haven't yet been able to demonstrate; two chefs cook and serve a final eight-course omakase, showcasing their hospitality, preparation, choices, flavors, creativity, and technical skill.

Bobby Flay invites rising star Chef Ashleigh Shanti to face-off against the Titans; she keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his criticisms.

Warren makes his first stop at Kruger Shalati or Train on the Bridge and explores its structure; he further indulges in a safari and prepares a dessert.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren cooks a South African curry and dessert at the Turbine Hotel and shucks wild oysters with a local.

Warren is in Cape Town, where he explores Cape Malay cuisine; at the Upper Union Restaurant, Warren tries cooked lamb served in baharat cream, pepper oil and Bukhara butter; at the 12 Apostles Hotel, Warren cooks the beloved Cape Malay chicken curry.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

Noah visits the Paris Fair in Ontario, Canada for Her Majesty's Feast, meat pie poutine, the Dirtburger and Maddy Moo's Wrap Attack; the Washington County Fair in New York for Sugar Shack cotton candy, Bleu Ribbon Fries and the Twisted S'More.

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

Tearing into the Conevore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

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.

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.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

Eight former champions in teams of two weave magic to create Christmas cookie quilts and construct gigantic stadiums worthy of the finest North Pole games.

Ree Drummond and Eddie Jackson host a dramatic opening night in the Christmas cookie playhouse, where four gingerbread masters craft cookie stick puppets; the bakers also build grand gingerbread puppet theaters to perform a play.

Cookiemakers who came up just short of winning will decorate cookies that call back to forgotten Christmas traditions and reveal what makes them tick with grandfather clocks.

Ree Drummond and Eddie Jackson challenge four cookie makers to dream up their own Christmas movie and decorate a cookie poster for it; they create a vintage TV showing their favorite scene from the classic holiday film A Christmas Story.

Ree Drummond and Eddie Jackson ask four bakers to make cookies that reveal what Christmas is like on other planets; the cookie makers craft rocket ships.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Inspired by Warner Bros.' Christmas movie "Elf," four cookiemakers create cookies that show Buddy's magical journey, and then cobble together 3D pop-up cookie books with their favorite movie scene.

Ree Drummond and Eddie Jackson celebrate a country Christmas by asking four countrified cookie makers to create two different cowboy Christmas designs; the remaining bakes create fully functional farmhouse cookie jars filled with their own cookies.

The white sand beaches and emerald green waters of Destin, Florida are the setting for the World's Luckiest Fishing Villages. Beneath the water's surface, it's a different story.

The feral hog is one of the most formidable species on the planet. Possessing a unique combination of high reproductive capacity, size, and adaptability, the feral hog absolutely decimates entire ecosystems.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

The white sand beaches and emerald green waters of Destin, Florida are the setting for the World's Luckiest Fishing Villages. Beneath the water's surface, it's a different story.

The feral hog is one of the most formidable species on the planet. Possessing a unique combination of high reproductive capacity, size, and adaptability, the feral hog absolutely decimates entire ecosystems.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Eight former champions in teams of two weave magic to create Christmas cookie quilts and construct gigantic stadiums worthy of the finest North Pole games.

Ree Drummond and Eddie Jackson host a dramatic opening night in the Christmas cookie playhouse, where four gingerbread masters craft cookie stick puppets; the bakers also build grand gingerbread puppet theaters to perform a play.

Cookiemakers who came up just short of winning will decorate cookies that call back to forgotten Christmas traditions and reveal what makes them tick with grandfather clocks.

Ree Drummond and Eddie Jackson challenge four cookie makers to dream up their own Christmas movie and decorate a cookie poster for it; they create a vintage TV showing their favorite scene from the classic holiday film A Christmas Story.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Death by bacon burgerrito; lasagna grilled cheese; salmon waffles sandwiches.

Apple and smoked salmon crepes; Pad Thai; fun sandwiches.

Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore.

A traditional Indian fry bread stuffed with some non-traditional ingredients; trying the Great Pacific Pita and the Deep Fried Chili Dog; eating the Marionberry Volcano; visiting the El Dorado County Fair in Placerville, Calif.

Noah visits the Delaware State Fair and tries the Delaware Dog, the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco, along with the Killer Cereal Treat; Noah's second stop is the Obion County Fair in Union City, Tenn.

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 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 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.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Death by bacon burgerrito; lasagna grilled cheese; salmon waffles sandwiches.

Apple and smoked salmon crepes; Pad Thai; fun sandwiches.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

It's a "Chopped" takeover as Tiffani Faison welcomes her fellow judges to transform mystery leftovers into Thanksgiving masterpieces; chefs Marc Murphy, Amanda Freitag and Scott Conant battle to see if they can knock the stuffing out of Bobby Flay.

Jeff Mauro is ready to serenade chefs Brooke Williamson, Jet Tila and Andrew Zimmern; they go all out with fancy ingredients, prime cuts and fierce competition for an over-the-top holiday feast designed to celebrate Bobby Flay's demise.

The always festive Carson Kressley gifts Bobby Flay with a partridge in a pear tree this holiday season; Chefs Chris Scott, Justin Sutherland, and Tiffany Derry devise 12 ways to beat Bobby in an attempt to ruffle his feathers.

Bobby Flay's daughter, Sophie Flay, is in the house; Chefs Zac Young, Eddie Jackson and Maneet Chauhan attempt to smoke Bobby and test his knowledge of international holiday flavors in the ultimate brunch battle.

Alex Guarnaschelli recruits Antonia Lofaso, Christian Petroni and Michael Symon for an Italian showdown of gladiator proportions; the culinary titans celebrate seafood and pull off a feast of the seven fish Bobby Flay will never forget.

Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice; Chefs Stephanie Izard, Damaris Phillips and Duff Goldman challenge Bobby Flay to a baking battle as they whip up some frosted treats in a bid to leave Bobby iced out.

Justine discovers the diverse blend of Malay, Indian, Chinese and indigenous cuisines as she explores Malaysia, from vibrant markets to serene beaches.

Justine discovers the diverse blend of Malay, Indian, Chinese and indigenous cuisines as she explores Malaysia, from vibrant markets to serene beaches.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

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

Justine discovers the diverse blend of Malay, Indian, Chinese and indigenous cuisines as she explores Malaysia, from vibrant markets to serene beaches.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

The Titans think their ready to go up against Alex Guarnaschelli's protege, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

It's a "Chopped" takeover as Tiffani Faison welcomes her fellow judges to transform mystery leftovers into Thanksgiving masterpieces; chefs Marc Murphy, Amanda Freitag and Scott Conant battle to see if they can knock the stuffing out of Bobby Flay.

Jeff Mauro is ready to serenade chefs Brooke Williamson, Jet Tila and Andrew Zimmern; they go all out with fancy ingredients, prime cuts and fierce competition for an over-the-top holiday feast designed to celebrate Bobby Flay's demise.

The always festive Carson Kressley gifts Bobby Flay with a partridge in a pear tree this holiday season; Chefs Chris Scott, Justin Sutherland, and Tiffany Derry devise 12 ways to beat Bobby in an attempt to ruffle his feathers.

Chicken club sandwich with beef bacon; pulled rabbit ragu; chicken ball burger.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Caribbean roti, platain and eggplant; Guilty Pleasure; sandwiches for a crowd.

Bacon, tomato, onion and cheddar omelette; macaroni and cheese with elk; ox tongue sandwich.

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Four Kids Baking Championship winners return to craft holiday delights; hosts Duff Goldman and Valerie Bertinelli challenge the champs to bring the holiday cheer with decked-out Yule logs for a chance to win a stunning prize package worth $10,000.

A vegan restaurant grappling with direction and disorganization needs help.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

Gordon tries to revamp Kings Blu Jam Cafe in Houston, a cafe specializing in all things breakfast, brunch and lunch, but the overwhelming menu and miscommunication among staff members is causing issues.

Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.

Gordon Ramsay tries to help an English pub located in Georgetown, Texas, which lacks a quintessential British identity.

A family tragedy leaves Leo's Italian Grill on the decline; customers are met with low-quality ingredients and a lack of customer service; Gordon is determined to help the owner rediscover his dream of operating a vibrant restaurant.

Gordon Ramsay helps the owner of Blake's Place, a small neighborhood restaurant that has lost sight of the most crucial aspect of a restaurant's reputation, which is executing delicious and memorable dishes.

Gordon helps Chris establish fundamental systems and boundaries at Simmer Down Cafe.

A family tragedy leaves Leo's Italian Grill on the decline; customers are met with low-quality ingredients and a lack of customer service; Gordon is determined to help the owner rediscover his dream of operating a vibrant restaurant.

Gordon Ramsay helps the owner of Blake's Place, a small neighborhood restaurant that has lost sight of the most crucial aspect of a restaurant's reputation, which is executing delicious and memorable dishes.

Gordon helps Chris establish fundamental systems and boundaries at Simmer Down Cafe.

A family tragedy leaves Leo's Italian Grill on the decline; customers are met with low-quality ingredients and a lack of customer service; Gordon is determined to help the owner rediscover his dream of operating a vibrant restaurant.

Four Kids Baking Championship winners return to craft holiday delights; hosts Duff Goldman and Valerie Bertinelli challenge the champs to bring the holiday cheer with decked-out Yule logs for a chance to win a stunning prize package worth $10,000.

A vegan restaurant grappling with direction and disorganization needs help.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

Gordon tries to revamp Kings Blu Jam Cafe in Houston, a cafe specializing in all things breakfast, brunch and lunch, but the overwhelming menu and miscommunication among staff members is causing issues.

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 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.

John revisits some of his favorite chefs; Shine in Victoria; The Early Bird in London, Ont.; Antoinette's in Whitehorse, Yukon.

John revisits old friends in their restaurants and shares special Christmas meals.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Benedict breakfast hash; a super quick Christmas burger; a stress-free skillet pizza dip; a festive tortellini soup.

Ree gets cooking with a bounty of berries in her delicious iced raspberry scones, sweet and savory sticky blueberry wings, and a luxurious blackberry brie grilled cheese. Then, she packs berry goodness into her very grown-up strawberry slush.

Ree Drummond shares budget-friendly favorites from across the years; she gets thrifty with slow cooker teriyaki ribs with a quick slaw, meat pies to stock the freezer, veggie ragu with cheesy polenta and five-ingredient sweet and salty fudge.

Ree shares four festive specials from her food spots in town; there's braised beef short rib pot roast and snowflake molasses cookies from the Merc, a cookies for Santa sundae from Charlie's and a pumpkin pie-tini from the P-Town bar.

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

Three new teams face off as host Jeff Mauro challenges them to create the ultimate holiday parade float display with one element that moves; judges Shinmin Li and Kardea Brown move two more teams through, and one team is eliminated.

Inspired by the holiday film Red One, host Jeff Mauro asks three new teams to create a display depicting Santa's unique workout routine; judges Shinmin Li and Kardea Brown decide which two teams will take the last spots in this year's Holiday Wars.

To celebrate the release of Disney's Moana 2, host Jeff Mauro tasks the six remaining teams with imagining what a holiday party on the island of Motunui would look like; judges Shinmin Li and Kardea Brown decide which team is eliminated.

Host Jeff Mauro challenges the five remaining teams to create a scene capturing what it looks like when Mrs. Claus has a night out on the town and the cookie artists are in the spotlight; judges Shinmin Li and Kardea Brown eliminate one more team.

Host Jeff Mauro asks the teams to imagine what holiday hijinks unfold when another holiday icon fills in for Santa on Christmas Eve; judges Shinmin Li and Kardea Brown determine which three teams move forward.

Host Jeff Mauro challenges the three remaining teams to create a scene that features woodland animals going for gold in an Olympic event; judges Shinmin Li and Kardea Brown determine which two teams head to the finale.

For the final challenge, Jeff Mauro asks the two teams to imagine the hilarity that ensues when a pet takes on the family Christmas tree; judges Shinmin Li and Kardea Brown decide who will be crowned champion and take home the prize of $25,000.

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Ultimate baking masterclass with judges Mary Berry and Paul Hollywood.

Eric invites three Japanese chefs to take on Alex in a competition that's out of her comfort zone; judges Shota Nakajima and Tetsu Yahagi decide if they have what it takes to beat an Iron Chef in her own arena.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

For the final challenge, Jeff Mauro asks the two teams to imagine the hilarity that ensues when a pet takes on the family Christmas tree; judges Shinmin Li and Kardea Brown decide who will be crowned champion and take home the prize of $25,000.

Ultimate baking masterclass with judges Mary Berry and Paul Hollywood.

Eric invites three Japanese chefs to take on Alex in a competition that's out of her comfort zone; judges Shota Nakajima and Tetsu Yahagi decide if they have what it takes to beat an Iron Chef in her own arena.

Three new teams face off as host Jeff Mauro challenges them to create the ultimate holiday parade float display with one element that moves; judges Shinmin Li and Kardea Brown move two more teams through, and one team is eliminated.

Inspired by the holiday film Red One, host Jeff Mauro asks three new teams to create a display depicting Santa's unique workout routine; judges Shinmin Li and Kardea Brown decide which two teams will take the last spots in this year's Holiday Wars.

Italian comfort curries; smokehouse meats; triple threat burgers.

Dirty bourbon burger; vegetarian eggplant parmesan; perfect pizza crust.

Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bahn Mi sandwich.

Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Pina Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

Noah visits the Wilson County Fair in Lebanon, Tenn. and tries Tennessee Hot Chicken and tastes Meme's Meatloaf Sammy; Noah enjoys the Three Little Pigs Melt and tries Buffalo Chicken Stromboli at the Pickaway County Fair in Circleville, Ohio.

Noah visits the Pacific National Exhibition in Vancouver and gorges on the Big Pickle Dog, then samples the Colonel Katsu Bao, before trying the Deep Fried Margarita for dessert; Noah visits the LA County Fair in Pomona, Calif.

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 tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

Italian comfort curries; smokehouse meats; triple threat burgers.

Dirty bourbon burger; vegetarian eggplant parmesan; perfect pizza crust.

Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bahn Mi sandwich.

Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.

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

Jesse Palmer invites 12 heartwarming bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka! Only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.?

Thanksgiving means food and football, so Jesse Palmer challenges the bakers to create holiday 7-layer desserts inspired by his favorite snack. Then, the bakers compete in a Thanksgiving pie-off to win over judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer invites 12 bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka; only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

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

Jesse Palmer invites 12 heartwarming bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka! Only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.?

Brisket and stout stroganoff; hot mess poutine; bulgogi and kimcheese sandwich.

A bacon explosion; shrimp corn dog; Beef Pepian.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Noah visits the Prince William County Fair in Manassas, Va. and tries the Monumental Grilled Cheese and the Chesapeake Bay Poutine; at the Western Fair in London, Ontario, he dives into a Poutine Dog, the Bacaroni Bowl and Cherry Cheesecake Tempura.

Euro-fusion Greek pizza; Crabby Patty burger; deep-fried chili dog; Fluffernutter elephant ear pasty; beer-battered burger; Mississippi mud fry.

Jackfruit torta; peanut butter meatballs; cherry candy-coated hot wings; Ice Cream Garden; pulled pork rainbow melt.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

Brisket and stout stroganoff; hot mess poutine; bulgogi and kimcheese sandwich.

A bacon explosion; shrimp corn dog; Beef Pepian.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Jesse Palmer invites 12 bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka; only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.

Jesse Palmer tasks the bakers with turning beautiful holiday designs into mini-tart mosaics; the bakers make merry and bright double-barrel wrapping paper cakes that feel like the perfect gift for judges Carla Hall, Duff Goldman, and Nancy Fuller.

After learning the latke basics, Jesse Palmer has the bakers fry up latke-inspired desserts; the bakers' imaginations run wild while creating letterboard holiday bars to put judges Carla Hall, Duff Goldman, and Nancy Fuller in the holiday spirit.

Jesse Palmer explores holiday traditions by challenging the bakers to craft Kwanzaa plantain desserts, make large edible ornaments, and create puff pastry Christmas tree pull-aparts for judges Carla Hall, Duff Goldman, and Nancy Fuller to tear into.