Four talented cake makers compete to have their creation at the centre of an epic party celebrating the latest season of Sesame Street.

Four cake artists battle to capture dinosaurs in cake form. Only one baker will have their creation as the centrepiece of a gigantic party and walk away with $10,000.

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

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

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

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

In Talkeetna, Alaska, the three remaining teams scavenge for a local favourite, chaga mushrooms. Tyler Florence is forced to give some harsh feedback.

Things get sizzling as Michael Symon grills a strip steak with a secret ingredient, combines tomatoes with orecchiette and samples a bourbon cocktail.

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

Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

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

Alex Guarnaschelli asks four chefs to scour the parking lot to produce protein style plates. Then, the competitors must create family style platters.

Guy Fieri and his friends are freshening up their holiday fare. Nyesha Arrington cooks up a duck breast and Aaron May serves festive prime rib enchiladas.

Antonia Lofaso challenges the chefs to create dishes with the star of coastal cuisine - seafood! The teams make their coast's version of a budget seafood feast.

Team captains Bobby Flay, Michael Symon and Eddie Jackson keep a close eye on their pitmasters as the competitors have to prove their ability to adapt to tough conditions.

Guy uncovers some surprises this trip, like the hidden gem tucked away in a grocery store that serves Nepalese-Tibetan cuisine, and an Afghan joint in Dallas.

Guy is after awesome avian food and beef this trip, like the Dallas spot smoking both duck and brisket. In Phoenix, a Mexican place dishes out barbacoa and gorditas.

The chefs take on pasta in the parking lot. Plus, they see how their sandwiches stack up and get a chance to fill their cup for the judges.

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

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

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

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

The chefs set out to impress the judges with their brunch meals. The two chefs remaining in the dessert round get to find out what goes into boozy cereal.

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

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

Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

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

Antonia Lofaso challenges the chefs to create dishes with the star of coastal cuisine - seafood! The teams make their coast's version of a budget seafood feast.

Team captains Bobby Flay, Michael Symon and Eddie Jackson keep a close eye on their pitmasters as the competitors have to prove their ability to adapt to tough conditions.

The hosts give beloved family recipes a feel-good makeover! They whip up spicy pork loin and lettuce wraps and chocolate cheesecake with strawberry topping.

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

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand, from coconut curry soup and a sausage with pork and chilli paste, to fish roasted in banana leaves.

Spicy grilled crab, cold and refreshing beef salad and herbaceous fish and noodle soup reflect a mission to preserve the uniqueness of Cambodian cuisine in Phnom Penh.

Andrew Zimmern samples the cuisine of Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie. The coastal city is also known for seafood.

From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavourful fusions of Mauritius.

Andrew Zimmern reveals the iconic eats of Asheville, North Carolina. This includes tangy barbecue, decadent sweet potato pie, and succulent rainbow trout.

Andrew Zimmern dives into the flavour-packed favourites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, and upscale crab bisque.

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

Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

Guy and Hunter get inspiration from a Wyoming chef to make a tasty Stromboli. The menu also includes seafood stew and cinnamon rolls.

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

Bobby invites Marcus Samuelsson to the kitchen to flex his cooking skills. From Sweden to Ethiopia, Marcus throws his global tricks at the Titans.

The competitors are challenged to stretch their imaginations and make the BBQ of the future. They explore the possibilities under the watchful eyes of the team captains.

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

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

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

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

A trendy pastry in the first round inspires debate among the chefs. Plus, the chefs must figure out combine comfort food with a savoury frozen item.

Guy Fieri invites his friends to explore the oft-overlooked offal. Aaron May serves lamb kidney tortillas, and Jet Tila offers up his offal fried rice.

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

The teams celebrate a classic BBQ tradition: tailgating! The captains mentor their pitmasters as they explore BBQ that brings folks together.

Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

Four chefs find out what happens to a steakhouse when there's no steak. Plus, they prepare a picnic, and two chefs serve up diner classics for dessert.

Robert is in San Diego, California to save a German restaurant stuck in the past. Owner and chef Peter is afraid to change his late dad's design.

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

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

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

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

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

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

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

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

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

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

The teams celebrate a classic BBQ tradition: tailgating! The captains mentor their pitmasters as they explore BBQ that brings folks together.

The hosts share how to cook up satisfying recipes without breaking the bank! They make roast chicken with taqueria-style green sauce and chicken tortilla soup.

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

Makenna and Kendall reinvent a menu created for Julia Child by her business partner. Then, the Level 2 students must make dishes for a special guest.

Makenna teaches guests how to use seasonal ingredients from nearby local farms, while she and her team help a former chef find joy in cooking again.

For the last cooking class of the season, Makenna and Kendall experiment with new classes for a group of entrepreneurs. The guests learn how to hunt for truffles.

Andrew chows down on Yukon trail delicacies, including beaver tail and caribou tongue.

Guy and Hunter serve up recipes including monster beef ribs from Las Vegas, a waffle-hamburger mashup from Atlanta and pizza and wings from San Antonio.

Guy and Hunter cook up gangster gorditas from Phoenix, Korean chicken wings out of Denver and a steak specialty from a Jewish deli in Houston, TX.

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

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

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

Alex Guarnaschelli asks four chefs to scour the parking lot to produce protein style plates. Then, the competitors must create family style platters.

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

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

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

Molly puts the final touches on Bernie's farm-to-table menu. It includes a wild rice burger, green goddess salad, good bistro fries and sprinkle cake donuts.

Molly Yeh sets out to create the ultimate brunch menu for the new restaurant. She fixes up Eggs Bernadette and a gigantic, frosted cardamom roll.

Ree Drummond's favourite women are visiting her new house, and she whips up mini pineapple shrimp tostadas, chocolatey trifles and fruity mojitos.

Ree Drummond delivers rustic handmade chicken noodles, cheesy and rosemary biscuits and decadent truffles to her dad and stepmother in their new home.

Four Grand Champions are headed to the Chopped Kitchen for the holidays. The chefs are challenged with a kooky candy cane in the appetizer round.

Guy Fieri and his friends are getting lunch on the road. Brooke Williamson cooks cedar plank salmon, and Aaron May serves Sonoran hot dogs.

Antonia Lafaso challenges the chef-mentors to make a hot and cold duo. Then, the teams whip up some sweet summer treats for a boardwalk bake sale.

Inspired by the BBQ competition circuit, it's all about low and slow as the captains see how well their contenders handle the classic BBQ cuts.

Guy Fieri traverses the US, grabbing international eats from Thai in Texas to Ethiopian in Arizona. And, he visits a Latin place serving empanadas in Miami.

Guy checks out amazing Latin specialities from Peruvian sandwiches in Miami T Panama flavours in North Carolina to a joint in Arizona serving tacos and carne asada.

The chefs take an international trip without leaving the parking lot. They dish up Italian-style countryside cuisine and Moroccan food.

Kitchen. Ever.'. Robert Irvine tackles one of the filthiest kitchens of his career in San Diego, California. He discovers the owner has no idea how to run a restaurant.

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

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

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

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

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

Andrew chows down on Yukon trail delicacies, including beaver tail and caribou tongue.

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

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

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

Antonia Lafaso challenges the chef-mentors to make a hot and cold duo. Then, the teams whip up some sweet summer treats for a boardwalk bake sale.

Inspired by the BBQ competition circuit, it's all about low and slow as the captains see how well their contenders handle the classic BBQ cuts.

The hosts share the local restaurants and food traditions they love. They make old-world Chicago-style thin crust pizza and a Florida-inspired fried fish sandwich.

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

The teams must prove that BBQ can be eaten any time of the day. The captains mentor their pitmasters as they attempt to show the judges how versatile BBQ can be.

The competitors face a challenge full of unexpected twists - and proteins! The teams go fishing and attempt to prove they can handle seafood just as well as meat.

The remaining competitors need to put their own spin on an international BBQ style, and the challenge pushes some contenders far out of their comfort zone.

Andrew discovers charismatic logger, Paul Bunyan, and tries the foods along his trail in northern Minnesota. He enjoys bear pastrami, duck stew and muskrat.

Guy and Hunter make dishes including fish tacos out of San Francisco, a Cajun shrimp creation from Des Moines and spicy Thai straight out of LA.

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

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

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

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

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

Four U.S. Army chefs have their marching orders to transform a favourite soldier comfort food into an elevated appetiser for a spot in the finale.

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

Home bakers travel to Texas for a friendly competition. They must perfect a recipe for a chance to have their treat featured at Magnolia's Silos Baking Co.

The chefs create a kitchen traffic jam when the first basket inspires them to use the deep fryer. Then, the competitors to must make juicy swordfish steaks.

Love is in the air at Guy Fieri's ranch kitchen. Crista Luedtke cooks cornmeal-crusted crab cakes, and Gerry Garvin whips up chocolate mousse.

Antonia Lofaso challenges the chefs to create dishes fit for a day at sea. Mentors Tiffani Faison and Brooke Williamson lead a team challenge to make a decadent brunch.

The teams must prove that BBQ can be eaten any time of the day. The captains mentor their pitmasters as they attempt to show the judges how versatile BBQ can be.

Guy digs into pizza with a surprise in Lansing, MI, standout Philly sandwiches in Wilmington, NC, and authentic Peruvian specialities in Tucson, AZ.

Guy checks out a Bosnian restaurant in Tucson, AZ, serving up Eastern European specialities to a place frying favourites in Wilmington, NC.

The chefs do a parking lot time warp while cooking up some of their childhood favourites. The future's looking very bright for one talented chef.

At KC's BBQ in California, Patrick has fallen into a depression after leading his dad's restaurant to the brink of closure. Robert helps him create his own legacy.

Franco Noriega recreates the meal that made him fall in love with New York City, featuring steak frites, lemony asparagus and an ooey-gooey cookie.

Franco Noriega recreates his Italian grandmother's favourite dishes, including a flatbread appetiser, meaty pasta, and a twist on an iconic dessert.

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

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

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

Andrew discovers charismatic logger, Paul Bunyan, and tries the foods along his trail in northern Minnesota. He enjoys bear pastrami, duck stew and muskrat.

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

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

Four U.S. Army chefs have their marching orders to transform a favourite soldier comfort food into an elevated appetiser for a spot in the finale.

Antonia Lofaso challenges the chefs to create dishes fit for a day at sea. Mentors Tiffani Faison and Brooke Williamson lead a team challenge to make a decadent brunch.

The teams must prove that BBQ can be eaten any time of the day. The captains mentor their pitmasters as they attempt to show the judges how versatile BBQ can be.

The hosts create a week's worth of simple, crowd-pleasing meals, including slow cooker chilli, baked curry tofu, Southwestern pot pie and garlic bread pizza.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Four chefs sift through shoppers' carts for ingredients to make the ultimate burger. Then the final two chefs turn the parking lot into a carnival.

Four chefs stake out shoppers at Bristol Farms Market in Calabasas, California. They then use the array of ingredients to make amazingly improvised pizzas.

Four chefs stake out shoppers at Bristol Farms Market in Calabasas, California. It's then sink or swim as they create their surf and turf dish.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Molly puts the final touches on Bernie's farm-to-table menu. It includes a wild rice burger, green goddess salad, good bistro fries and sprinkle cake donuts.

Molly Yeh sets out to create the ultimate brunch menu for the new restaurant. She fixes up Eggs Bernadette and a gigantic, frosted cardamom roll.

Ree Drummond's favourite women are visiting her new house, and she whips up mini pineapple shrimp tostadas, chocolatey trifles and fruity mojitos.

Ree Drummond delivers rustic handmade chicken noodles, cheesy and rosemary biscuits and decadent truffles to her dad and stepmother in their new home.

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

In Pingdong, Armando seeks out Taiwan's freshest seafood, braves turbulent waters to try some Sakura shrimp, and creates an unforgettable taco.

In Hualien, Taiwan, Armando journeys through green pastures to get some spectacular pork. Later, he meets a man who treats his pigs like royalty.

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

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

Things get heated when the bakers spice up bento box cakes using aphrodisiacs. And they must balance passion and heat for a passion fruit dessert.

The chefs get cracking to procure crab meat to make their appetizers. Later, the dessert basket is filled with plenty of fun, including mocktails and fruit balls.

Guy Fieri's going sweet and savoury for Halloween. Hunter Fieri roasts kabocha hummus, and Michael Voltaggio stuffs squash with Dungeness crab.

Bobby invites Marcus Samuelsson to the kitchen to flex his cooking skills. From Sweden to Ethiopia, Marcus throws his global tricks at the Titans.

The competitors are challenged to stretch their imaginations and make the BBQ of the future. They explore the possibilities under the watchful eyes of the team captains.

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

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

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

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Damaris Phillips enlists legendary performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little 'foodmance.

Duff Goldman and Alex Guarnaschelli challenge Bobby Flay to a chocolate battle, but the script gets flipped when things get savoury.

BBQ Brawlers Megan Day and David Sandusky are back to seek vengeance against Bobby Flay, who did not pick them for his team on Brawl.

Alex Guarnaschelli and singer Josh Groban hit the high notes and raise up their chefs, Thomas Youell and Diego Sanchez, to grill Bobby Flay in his own kitchen.

Amy Sedaris teams up with Michael Symon to take Bobby Flay down. Food queens Kristin Beringson and Amanda Salas are ready to dish out a loss.

Michael Voltaggio and comedian Michelle Buteau keep Bobby Flay in stitches as he tries to work, while chefs Zev Bennett and Petrina Peart try to secure a win.

Chefs Noah Zamler and Aerin Zavory have got Geoffrey Zakarian and Brooke Williamson on their team to pummel Bobby with pranks.

Chefs Saif Rahman and Carolina Gomez battle to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.

Brooklyn Beckham recruits Sunny Anderson to bring a transatlantic takeover to Bobby's kitchen. Chefs Francis Legge and Caroline Budge bring the heat from the UK.

Anne Burrell and Marc Murphy bring in international cuisine expert chefs Ashten Garrett and Nasser Jaber to challenge Bobby Flay to a global gauntlet.

Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack. Eddie Jackson and Buddy Valastro try to throw Bobby off his game.

Damaris Phillips and actor JB Smoove are ready to do what it takes for a victory. They get help from chefs Christian Gill and Cecelia Valencia.

Chefs Alex Guarnaschelli and Tanya Holland swap stories about their long-time friend Bobby Flay. Chefs Quincy Randolph and Cam Waron face off in the kitchen.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion.

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

Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner's under-prepared daughter.

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

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

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Guy Fieri visits restaurants owned by familiar faces. Antonia Lofaso is cooking up out-of-this-world global flavours, and Justin Warner is serving up righteous ramen.

Guy Fieri stops by a sweet and savoury joint in Omaha, a champion's mashup in Los Angeles and a real deal Italian spot in Connecticut.

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

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

Armando visits salt flats and then picks up his very own golden goose. In the kitchen, he reveals how to make the most of his fantastic fowl.

Armando is on a quest to find the best free-range chicken Taiwan has to offer. Later, he prepares sautéed chicken and locally grown vegetables.

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

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

Michael Symon makes mouthwatering birria style beef tacos and jicama salad with a spicy vinaigrette. a pineapple jalapeno margarita adds to the heat.

Michael Symon whips up the ultimate beach barbecue with a 'beach bomber' sausage sandwich and a side of herbaceous potato salad.

The final two teams go head-to-head in Fairbanks, Alaska, where intense challenges test both food trucks. Which team will win the grand prize of $50,000.

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

Guy Fieri makes some easy Thanksgiving dishes with some of his favourite chefs. Recipes include cauliflower with lemony aioli and pumpkin pie egg rolls.

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

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

Alex Guarnaschelli asks four chefs to scour the parking lot to produce protein style plates. Then, the competitors must create family style platters.

Molly puts the final touches on Bernie's farm-to-table menu. It includes a wild rice burger, green goddess salad, good bistro fries and sprinkle cake donuts.

Molly Yeh sets out to create the ultimate brunch menu for the new restaurant. She fixes up Eggs Bernadette and a gigantic, frosted cardamom roll.

Ree Drummond's favourite women are visiting her new house, and she whips up mini pineapple shrimp tostadas, chocolatey trifles and fruity mojitos.

Ree Drummond delivers rustic handmade chicken noodles, cheesy and rosemary biscuits and decadent truffles to her dad and stepmother in their new home.

The final two teams go head-to-head in Fairbanks, Alaska, where intense challenges test both food trucks. Which team will win the grand prize of $50,000.

Michael Symon makes mouthwatering birria style beef tacos and jicama salad with a spicy vinaigrette. a pineapple jalapeno margarita adds to the heat.

Michael Symon whips up the ultimate beach barbecue with a 'beach bomber' sausage sandwich and a side of herbaceous potato salad.

Things get heated when the bakers spice up bento box cakes using aphrodisiacs. And they must balance passion and heat for a passion fruit dessert.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion.

Ree Drummond makes a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.

Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.

Ree Drummond showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.

Ree Drummond is in the mood to create show-stopping pies. She shares a fantastical waffle cone ice cream pie and a decadent double chocolate pie.

Ree makes care packages for her daughters at college. She sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies.

Ree makes Ladd's favourite foods. He loves spatchcock BBQ chicken, thin and crispy waffle fries and for dessert spoon cake with gooey chocolate frosting.

Ree fills her freezer with Tex-Mex favourites. She starts with green chili pork stew, mac and cheese and delicious vegetarian dishes like veggie taco salad.

Ree hosts a girls' night at the lodge. On the menu is a spread of canapes like citrus shrimp nachos and courgette and quinoa cakes with herby yoghurt.

Ree shares some of her 16-minute marvel recipes. She makes pork schnitzel sandwiches with warm red cabbage and spicy stir-fry Kung Pao cauliflower.

The chefs serve up easy meals that are perfect for warmer weather. Plus, Janice Lieberman shares her tips for buying ingredients at the supermarket.

Four talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

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

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

Ree Drummond cooks up simple and refined dishes. She makes crab cakes and 5-ingredient remoulade and peppercorn-crusted steak with pimento creamed spinach.

Ree Drummond shares her ideas for a romantic meal for someone special. She teams herb-crusted chicken cutlets with cheesy mushroom and black pepper pasta.

Ree Drummond celebrates the food she remembers from her grandma's house, making retro Salisbury steak, skillet scalloped potatoes, and irresistible green beans.

Ree Drummond dishes up new favourites to spice up weeknights. She puts a twist on cheeseburger sliders and makes an impressive easy tomato pie.

Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli.

S4/E1 - Triple D Nation: New Tastes'. Guy Fieri finds new takes on the classics! He visits a place in Palm Desert, California, that serves avocado fries and a burger with an Italian accent.

S4/E2 - Triple D Nation: Fried To Side'. Guy Fieri hits up a joint in Knoxville, Tennessee, where the food comes straight to your car. Then, he samples spiced crab cakes in Somers Point.

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

Things get heated when the bakers spice up bento box cakes using aphrodisiacs. And they must balance passion and heat for a passion fruit dessert.

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

Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause.

Chef Shirley Chung has a bone to pick with Bobby Flay's Titans - especially her former roommate, Brooke Williamson.

In the contest finale, the judges lay down the ultimate BBQ gauntlet: a super-sized, all-day competition filled with high stakes and surprises.

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

Guy Fieri gets big tastes in small plates. Guest Traci Des Jardins serves tuna tostadas, and Marc Murphy makes mini eggplant parmesan.

Antonia challenges the chefs to flip a tropical drink into a meal. In the final, the last two chefs make dinner using ingredients from their dream destination.

The competitors face a challenge full of unexpected twists - and proteins! The teams go fishing and attempt to prove they can handle seafood just as well as meat.

Guy grabs all kinds of grub, including a Chicago-style spot in Tucson, AZ, serving deep-dish pie. In Miami, NFL coach Jon Gruden joins him to check out a Cuban place.

Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.

Four chefs roll up their sleeves and get ready to skewer their competition. But it's not long before one chef rolls out of the parking lot.

Robert finds The Breakfast Place in San Jose, CA, uninspired, dirty and on the brink of closing for good. Can he save the owners' business and friendship.

Franco Noriega makes fresh bruschetta, easy risotto, tangy chicken and a fruity salad for a quick weeknight meal that's perfect for entertaining.

Franco Noriega makes a Mexican feast highlighting his Vegetable Ceviche. Then, he whips up grilled shrimp and pineapple tacos with pineapple guacamole.

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

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

Four talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

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

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

Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause.

Antonia challenges the chefs to flip a tropical drink into a meal. In the final, the last two chefs make dinner using ingredients from their dream destination.

The competitors face a challenge full of unexpected twists - and proteins! The teams go fishing and attempt to prove they can handle seafood just as well as meat.

The gang kick off summer with a mouth-watering menu. Sunny Anderson cooks a sizzling summer burger, while Bev Weidner makes her grilled salmon tacos.

Four lucky duck chefs cook with confidence and creativity when they get baskets featuring a delicious ingredient and a comfort food mashup.

Four bakers go mad as they vie for $10,000 and the chance for their creations to be featured at the 65th Anniversary celebration of the classic animated film.

Four bakers battle to have their cake as the centrepiece of a party celebrating SpongeBob SquarePants. Only one talented cake artist will take home $10,000.

Four bakers compete to impress guest judge Lindsey Schulz, granddaughter of Peanuts creator Charles Schulz. Who will strike out, and who will win $10,000.

Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

S4/E3 - Triple D Nation: Kaleidoscope'. Guy Fieri looks for culinary creations you can sink your teeth into! He visits a catering truck full of beef tips, shrimp, and dirty bird wings.

S4/E4 - Triple D Nation: Soup And Stew'. Guy takes a walk down memory lane in Morehead City, North Carolina, when he stops at a place where the hushpuppies haven't changed a bit.

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

The final two teams go head-to-head in Fairbanks, Alaska, where intense challenges test both food trucks. Which team will win the grand prize of $50,000.

Michael Symon makes mouthwatering birria style beef tacos and jicama salad with a spicy vinaigrette. a pineapple jalapeno margarita adds to the heat.

Michael Symon whips up the ultimate beach barbecue with a 'beach bomber' sausage sandwich and a side of herbaceous potato salad.

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

Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine. They get first round jitters when they fry up appetisers.

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

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

Four chefs create plates that go with a cup of coffee, then try to please the judges with a lot of cheese. Things get nutty in the final stakeout.

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

Guy Fieri and his chef friends make it Mediterranean. Traci Des Jardins knocks out a ricotta gnocchi, and Antonia Lofaso cooks pork souvlaki.

Chef Antonia Lofaso is back for the ultimate coastal culinary battle! Brian Malarkey and Eric Adjepong take on iconic pier food and play classic boardwalk games.

The remaining competitors need to put their own spin on an international BBQ style, and the challenge pushes some contenders far out of their comfort zone.

Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.

Guy Fieri tries poke and island specialties in Hawaii and homemade pasta in California. In Miami, a Latin joint serves up tasty Colombian specialities.

Four chefs are off to a high-sodium start when things get salty in the parking lot. Then, the remaining competitors fight to the bittersweet end.

In Colorado, the chef of Momma Pearl's Cajun Kitchen is on the verge of losing his wife and his business. Can Robert help him shed his arrogant alter ego.

Franco Noriega makes a Peruvian feast! The menu features fluffy arepas, juicy roasted chicken, cheesy boiled potatoes, and a refreshing cocktail.

Franco Noriega serves up brunch! He whips up his piled-high avocado toast, and an elevated take on a Tex-Mex huevos rancheros with fried tortilla strips.

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

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

Four lucky duck chefs cook with confidence and creativity when they get baskets featuring a delicious ingredient and a comfort food mashup.

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

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

Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine. They get first round jitters when they fry up appetisers.

Chef Antonia Lofaso is back for the ultimate coastal culinary battle! Brian Malarkey and Eric Adjepong take on iconic pier food and play classic boardwalk games.

The remaining competitors need to put their own spin on an international BBQ style, and the challenge pushes some contenders far out of their comfort zone.

The chefs create a picnic with dishes that are easy to prepare and pack. Plus, Katie Lee shares secret ingredients for tasty chocolate chip cookies.

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

From savoury classics like shawarma, falafel, kubbeh and hummus to tempting pastries like halva and bureka, Jerusalem's edible icons are steeped in history.

Andrew samples some of the dishes of Amman, Jordan, such as multi-tiered towers of goat and veggies, sumac-coated chicken with onions and lamb cooked in creamy yogurt sauce.

Andrew explores edible icons of Mumbai, including deep-fried fish and prawns, saucy goat over rice and vegetarian dishes from puffed rice salad to spicy potato mashups.

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

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

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

Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.

S4/E5 - Triple D Nation: Sausage'. Guy Fieri tries knock-out candy apples at a treat truck in Pembroke, North Carolina. Then, he visits an old school Jersey City diner with a new name.

S4/E6 - Triple D Nation: Burger & Bowl'. Guy Fieri visits a Ferndale, California, poke truck for some island-inspired flavours! Then, he has frosted pastries in a Palm Desert breakfast spot.

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

Chef Shirley Chung has a bone to pick with Bobby Flay's Titans - especially her former roommate, Brooke Williamson.

In the contest finale, the judges lay down the ultimate BBQ gauntlet: a super-sized, all-day competition filled with high stakes and surprises.

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

Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

It's a fiesta as four chefs dial up the flavour with foods from Mexico! They combine a weird ice cream and a classic sauce and get creative with unusual chips.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

With just five chefs remaining, the two team captains must choose their teammates before they are given the details of the next challenge.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Guy Fieri invites his chef friends to put a spin on some American classics. They include butter-poached lobster rolls and seekh kebab corn dogs.

Antonia Lofaso takes the brawl directly onto the beach. Brian Malarkey and Eric Adjepong's make handheld grilled treats and their rendition of a beachside feast.

The competitors are challenged to stretch their imaginations and make the BBQ of the future. They explore the possibilities under the watchful eyes of the team captains.

Guy plays a tasty game of chicken all over the US. He finds it Nashville hot-style in California and French-style at a pizza-pasta place in Seattle.

Guy reels in yummy seafood and serious sandwiches. He checks out a fresh poke burger on Hawaii and pork buns and dim sum chicken feet in San Francisco.

Four chefs bring drive-thru to the parking lot with killer burgers, loaded tacos and ice cream classics. Which competitor will drive away a winner.

The owners of Casa Real haven't made any money since they opened six years ago. Robert travels to Loveland, Colorado, to revive this family-run restaurant.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

Chef Eduardo Garcia perfects his Reuben sandwich with from-scratch components including pastrami, sauerkraut, and 1000 island dressing.

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

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

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

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

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

Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

It's a fiesta as four chefs dial up the flavour with foods from Mexico! They combine a weird ice cream and a classic sauce and get creative with unusual chips.

Antonia Lofaso takes the brawl directly onto the beach. Brian Malarkey and Eric Adjepong's make handheld grilled treats and their rendition of a beachside feast.

The competitors are challenged to stretch their imaginations and make the BBQ of the future. They explore the possibilities under the watchful eyes of the team captains.

The gang shares tips and recipes for throwing an easy summer party. Alejandra Ramos and Fanny Slater make slow cooker pineapple habanero chicken sandwiches.

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

Kathleen wants Nate to step up. James and Jessica argue about finances at home and at the restaurant, while Nicole and Alan clash over power dynamics.

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

Jeanette leaves Randi to manage a hectic brunch shift on his own. Meanwhile, Jessica feels overworked but can't relinquish control.

Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.

S4/E7 - Triple D Nation: Chick'in Out'. In Santa Fe, New Mexico, Guy visits an African joint to taste their extra special oxtail. Then, he has stuffing sandwiches at a cafe in New Jersey.

S4/E8 - Triple D Nation: Crab To Curry'. In Santa Fe, New Mexico, Guy samples a banana curry! Plus, a Las Vegas trio has tripled their real estate thanks to pineapple pizza.

The chefs are thrown off by beer-battered seafood and a bizarre bouquet of pickles in the first basket. Next, the second basket contains a stinky surprise inside.

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

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

Four chefs create plates that go with a cup of coffee, then try to please the judges with a lot of cheese. Things get nutty in the final stakeout.

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

Guy Fieri loads up on things meaty, cheesy and a little sweet, like wild waffles in Anchorage, Alaska, and sizzling steak tacos in Aspen, Colorado.

The competitors take their ribeye appetisers in very different directions. Plus, they incorporate a movie snack and a piece of poultry into their dishes.

For Nick's parent's anniversary, Molly puts a twist on their favourite foods. She gets creative with tofu schnitzel and blue corn blueberry muffins.

Molly Yeh hosts a Middle Eastern-inspired brunch extravaganza! She makes falafel waffles with creamy lemon yogurt slaw and chocolate rose buns.

Ree Drummond turns rotisserie chicken into four quick dinners that feature gnocchi, BBQ chicken salad, artichoke bread bombs and tacos.

Ree Drummond shares favourite foods from Oklahoma, including saucy tots, a sensational burger, crispy okra and an over-the-top root beer float.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion.

Guy Fieri and his friends are raising their tailgate game at the ranch. They serve up skirt steak Philly cheesesteaks, taco pies, and oxtail gyoza.

Antonia Lofaso challenges the chefs to create 4th July-inspired dishes. The teams create an all-American party platter that represents their coast.

In the contest finale, the judges lay down the ultimate BBQ gauntlet: a super-sized, all-day competition filled with high stakes and surprises.

Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.

Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.

Celebrity judges Jet Tila, Maneet Chauhan, Antonia Lofaso and Eddie Jackson use their culinary skills to battle it out and win $5,000 for their charity.

The owner of Deno's I-76 has been abandoned by her employees. Robert must help her find new staff and the inspiration to turn around this failing diner.