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

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

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

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

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

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

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

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

Chef Yan uses the fragrant pandan leaf to make two dishes that no one can refuse, grilled pandan chicken skewers and pandan banana ice cream.

Duff Goldman and Kardea Brown ask the remaining seven bakers to create a Smurf dome cake that illustrates what kind of Smurf they would be.

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

Jesse Palmer challenges the twelve remaining bakers make square fruit entremets. Next, they team up to create Minecraft-inspired landscape cakes.

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

Michael Symon creates a meal that kids will love. He makes a dairy-free tomato soup with parm crisps, BLT lettuce wraps and chocolate cake donuts.

Michael Symon makes pastrami spiced pork chops with braised vegetables and tops devilled eggs with pickled mustard seeds and chives.

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

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

Annie Starke makes a snack pack picnic for the team building her chicken coop. She serves salad, sandwiches, shortbread, and sangria punch.

S6/E7 - Triple D Nation: Bacon, Burger'. Guy Fieri grabs seconds of smoked bacon meatloaf in Atlanta, competition-style barbecue in Scottsdale, AZ, and a next-level burger in Fort Worth, TX.

S6/E8 - Triple D Nation: Risotto'. Guy Fieri eats his way through out-of-bounds risotto in Atlanta, real deal relleno in Anthem, AZ, and succulent snapper in Arlington, TX.

Home cook Sherria Watt rises to the challenge of a chocolate-themed bake-off against celebrity baker Duff Goldman.

It's sink or swim for home cook Lydia Wexler as she takes on the renowned Chef Michael Voltaggio in an intense salmon showdown.

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

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

Ree Drummond makes new cowgirl recruit Paige a lunch featuring pancetta pasta, lemony salad, skillet focaccia and citrusy ice cream.

Ree Drummond elevates potluck classics with her crowd-pleasing baked beans, fresh cabbage salad, updated potato salad and a showstopping icebox cake.

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

Competitive culinary titans Mei Lin, Tiffany Derry and Brian Malarkey put $15,000 of their own money on the line, with one chef going all in.

In Harrington Park, NJ, a Battle of the Block Party becomes a cooking competition, with chefs making a triple-stacked sandwich and a 5-star meal.

The competing chefs must create an appetiser using habanero peppers and chocolate-covered potato chips. Can they delight the judges with a delicious dish.

Chefs and celebrities confess their gluttonous secrets. Richard Blais gets a Cuban sandwich in Miami and Ross Mathews has a sinful biscuit sandwich.

Chefs and celebrities confess their gluttonous secrets. Jackee Harry indulges in strawberry shortcake in Brooklyn and Daphne Oz eats a bee sting pizza.

Chefs and celebrities confess their gluttonous secrets. Jeff Mauro makes a mouth-watering fried ravioli and Justin Warner has enchiladas in Austin.

Chefs and celebrities confess their gluttonous secrets. Buddy Valastro searches Atlanta for dishes and Daphne Brogdon tries to find some Italian food.

Chefs and celebrities confess their gluttonous secrets. Richard Blais gets guilty with arepas in Miami and David Arquette devours some fried chicken parmesan.

Chefs and celebrities confess their gluttonous secrets. Tia Mowry gets a deep dish in Chicago and Katie Lee gets her chilli five ways in Cincinnati.

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.

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.

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

Food stylist Meg Quinn creates epic appetiser and dessert boards. Plus, Justin Chapple makes roasted carrot and avocado Panzanella.

Four chefs must make an appetiser using steak, fish skin chips and dandelion greens. Can they impress judges Alex Guarnaschelli and Giorgio Rapicavoli.

Baker Bryan Ford takes a deep dive into flaky pastries worldwide, such as unique croissants, traditional Spanakopita and his own Argentine Medialuna.

Bryan Ford searches New York City for the ultimate flatbread. There's the perfect slice in Chinatown and the freshest Ethiopian injera in Harlem.

Baker Bryan Ford hosts a dumpling tour. He checks out traditional Chinese dumplings, hearty soup dumplings, African fufu and traditional pierogi.

It's sandwich cookie joy as Bryan Ford investigates the French macaron, the buttery dulce de leche-filled Alfajores, and a unique ice cream treat.

Bryan Ford explores hand pies! He checks out all-American apple turnovers, Jamaican patties with flavoured crusts, and Bolivian pies filled with a hearty stew.

Bryan Ford searches for star sandwiches! He checks out New York's pastrami on rye and Puerto Rico's Mallorca, before recreating the po' boy himself.

Guy welcomes four chefs back to make both a Thanksgiving hors d'oeuvre and dinner in just one hour. The winner will stuff their wallet with up to $20,000.

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.

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.

Alton Brown and his fans curate maniacal baskets for an epic tournament! Items include a fermented Japanese dish and a strange banana product.

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

In Harrington Park, NJ, a Battle of the Block Party becomes a cooking competition, with chefs making a triple-stacked sandwich and a 5-star meal.

Eight home cooks and Julia Child superfans are challenged to take inspiration from her life-changing meal. They make a dish that changed their own lives.

Guy Fieri dives into a meaty smorgasbord! There's a skyscraper burger in Nashville and in Florida, a rockin' chef cooks up real deal gnocchi.

Alton Brown challenges the competing chefs with a canned wonder in the appetizer round. Plus, can they elevate a shelf-stable surprise.

Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting judges Hugh Mangum and Katie Pickens to take Bobby down.

Bobby Flay, Anne Burrell and Sunny Anderson challenge each other to create next-level tailgate 'cue, and the contenders grill mind-bending mashups.

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.

It's Annie Starke's wedding anniversary feast over the fire! She makes pork chops, sauce, strawberry salad, and snap peas with Smoky Manhattans.

The final four young bakers are challenged to bake a delicious fruit pie. Which of the competitors will impress the judges and who will be sent home.

Guy Fieri challenges three food truck teams to show off the food that made their trucks a hit. The winner of round one gets a guaranteed $10,000.

In New Hampshire, Guy Fieri checks out amazing bagels and sweets. Plus, there's a Southern spin on egg rolls, and prime time pastrami and pizza.

DreamWorks Animation is throwing a massive party to celebrate the iconic animated film. Which baker will have their cake creation as the centrepiece of the party.

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.

Michael Symon heads to Tifton, GA, for the Rhythm and Ribs BBQ Festival, where more than 60 teams fight it out to prove their barbeque is the best.

Chef Alex Guarnaschelli links up with Ree Drummond to determine which southern-based chef should compete against Bobby Flay in the kitchen.

Chef Carla Hall and actor Jesse Tyler Ferguson join forces to find a chef who can beat Bobby. Will it be the sassy Miami chef or the Atlanta-based cook.

Four chefs must make an appetiser using steak, fish skin chips and dandelion greens. Can they impress judges Alex Guarnaschelli and Giorgio Rapicavoli.

Guy welcomes four chefs back to make both a Thanksgiving hors d'oeuvre and dinner in just one hour. The winner will stuff their wallet with up to $20,000.

Eight home cooks and Julia Child superfans are challenged to take inspiration from her life-changing meal. They make a dish that changed their own lives.

Guy Fieri dives into a meaty smorgasbord! There's a skyscraper burger in Nashville and in Florida, a rockin' chef cooks up real deal gnocchi.

Alton Brown challenges the competing chefs with a canned wonder in the appetizer round. Plus, can they elevate a shelf-stable surprise.

The final four young bakers are challenged to bake a delicious fruit pie. Which of the competitors will impress the judges and who will be sent home.

Guy Fieri challenges three food truck teams to show off the food that made their trucks a hit. The winner of round one gets a guaranteed $10,000.

The team honour Earth Day with fresh finds that celebrate spring flavours. They make seafood stew with cilantro broth, Italian-stuffed artichokes and more.

The competing chefs open the appetiser basket to find a peculiar plate. In round two, they must work with a fish they've never cooked before.

Robert works with Colorado restaurant owners who are in debt and on the brink of divorce. They must work together to save their restaurant and relationship.

In Geneva, NY, Robert helps save family-owned Cosentino's Ristorante. The owners' marriage suffers with the workload and their son serves unappetising food.

Robert visits Park Vue Soul Food Bar and Restaurant in Buffalo, where an inexperienced mother-daughter team is desperately trying to serve their community.

Four chicken-fanatic chefs put their poultry skills to the test in two rounds of chicken dishes at Flavortown Market.

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.

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.

Alton makes a big announcement that's sure to get the chefs fired up. In the entree round, the chefs discover one of the items staring back at them.

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

Michael Symon creates a meal that kids will love. He makes a dairy-free tomato soup with parm crisps, BLT lettuce wraps and chocolate cake donuts.

Michael Symon makes pastrami spiced pork chops with braised vegetables and tops devilled eggs with pickled mustard seeds and chives.

The cooks' first dish is inspired by coq au vin, a favourite of Julia Child's husband, Paul. Then they create a dish inspired by their own great love.

Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

Alton Brown chooses strange ingredients for the competitors, starting with a super stinky item in the appetizer basket and a unique apple pie.

S6/E9 - Triple D Nation: Flavorfest'. Guy Fieri checks in with some of his favourite global flavours, including ramen in Atlanta, tamales in Indianapolis and marinara in St. Louis.

S6/E10 - Triple D Nation: BBQ, Biscuits'. Guy Fieri heads back for some creative Southern comfort in Atlanta, a mighty meatball bake in New York and a righteous Reuben in Indianapolis.

Eddie Jackson gives home cook Sejal Patel the surprise of his life when Sejal faces the world-famous Chef Jet Tila in a gauntlet of goat.

Things get wild when home cook Jessie Flores takes on the amazing Chef Stephanie Izard in a wild mushroom throwdown for $5000.

The competitors create appetisers including Central Asian bread and a sweet-and-sour treat. The dessert round features an Indian snack and pastries.

Annie Starke shares her essential eats. She serves baked salmon, buttermilk dressing, salad, biscuits, and hot pepper sauce in a martini.

Valerie Bertinelli and Duff Goldman challenge the remaining three bakers to make cakes that look like a spaceship, an alien or planet. Who will be crowned winner.

Four expert burger chefs face off to see who reigns supreme. They start by making a creative double burger and later serve up an epic loaded spicy burger.

Guy Fieri digs into not-your-everyday dishes, including a stacked-up breakfast in New Mexico and creative vegan cooking in San Diego.

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

Four bakers go to battle for the chance to have their amazing cake creation at the centre of a wild birthday party at the Los Angeles Zoo.

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.

Michael Symon gets a taste of Kansas City-style barque at the Qlathe BBQ Championship. 70 teams battle the elements for a chance to win the $10,000 prize.

Flay'. Chef Alex Guarnaschelli and actress Tina Fey join forces to pick the chef to take on Bobby. Will it be celebrity chef Alexcia Smith or former stunt woman Asia Mei.

Actress Fran Drescher joins forces with Scott Conant to find the chef who can take down Bobby. Two fantastic pastry chefs are ready to beat him.

The competing chefs open the appetiser basket to find a peculiar plate. In round two, they must work with a fish they've never cooked before.

Four chicken-fanatic chefs put their poultry skills to the test in two rounds of chicken dishes at Flavortown Market.

The cooks' first dish is inspired by coq au vin, a favourite of Julia Child's husband, Paul. Then they create a dish inspired by their own great love.

Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

Alton Brown chooses strange ingredients for the competitors, starting with a super stinky item in the appetizer basket and a unique apple pie.

Valerie Bertinelli and Duff Goldman challenge the remaining three bakers to make cakes that look like a spaceship, an alien or planet. Who will be crowned winner.

Four expert burger chefs face off to see who reigns supreme. They start by making a creative double burger and later serve up an epic loaded spicy burger.

The team celebrates spring with delicious dishes like apricot habanero grilled pork chops and lemony berry cheesecake. And, Broadway star Daniel Breaker stops by.

Four chefs compete in diner-themed challenges and try to impress guest judge Neil Patrick Harris. Can they make a meal using potatoes and lemon meringue pie.

Under the watchful eye of local fishermen, Armando tries to catch the freshest fish around and find something in the sea that he can use for dessert.

Armando picks delectable fruits and prepares a dessert for afternoon tea. Later, he visits the area where Queen Elizabeth II's Oriental Tea is grown.

With the help of some experienced locals, Armando prepares a delectable meal on Taiwan's Penghu Island using the local seafood and fruits.

The Uni-Lions team invites Armando to throw the opening pitch at a baseball game and he plans the ultimate feast that will inspire them to victory.

After arriving on campus and seeing an empty fridge, Armando prepares a budget-friendly birthday feast for students at a local college.

Armando spends time with Taiwan's Amis tribe, who show how they raise water buffalo. Next, he uses daylilies to put a twist on a classic risotto dish.

Four all-star chefs wear body cams for Guy Fieri's craziest competition ever, with appearances from rocker Bret Michaels and actor Lee Majors.

S6/E1 - Triple D Nation: Food Fired Up'. Guy Fieri revisits fired-up favourites. They include hot pizza in Boulder, CO, tasty turnovers in Mesa, AZ, and bomb BBQ in Memphis, TN.

S6/E2 - Triple D Nation: Diner Dishes'. Guy Fieri digs in diner style with mighty mac 'n cheese in Atlanta, brisket hash in San Antonio and a supreme breakfast burrito in Scottsdale, AZ.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting judges Hugh Mangum and Katie Pickens to take Bobby down.

Bobby Flay, Anne Burrell and Sunny Anderson challenge each other to create next-level tailgate 'cue, and the contenders grill mind-bending mashups.

The competing home cooks celebrate Julia Child's time in France by making a soufflé by hand. Then, they must make a two-course French meal.

Guy Fieri heads east to get a taste of the South. He checks out meatloaf in New Hampshire, extra-spicy shrimp in North Carolina and seafood stew in Florida.

Alton Brown and his fans curate maniacal baskets for an epic tournament! Items include a fermented Japanese dish and a strange banana product.

The chefs find out if anyone has a clue what to do with emu in round one. An ice cream machine battle makes for an enthralling dessert round.

The intensity is sky high as the chefs cook handheld dishes to survive a surprise twist of potential double elimination.

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

Annie Starke packs up smoked trout dip, steak and romesco sauce, a marinated vegetable platter and tomato salad for a wolf-watching tailgate picnic.

Valerie Bertinelli and Duff Goldman go back to the 1970s as they challenge the 12 young bakers to make cakes in their chosen flavour inspired by a shag carpet.

Guy Fieri invites four great chefs and even greater dads to show off their skills. They start by shopping for ingredients for a family favourite.

Jesse Palmer challenges the twelve remaining bakers make square fruit entremets. Next, they team up to create Minecraft-inspired landscape cakes.

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.

Michael Symon visits the Lone Star State for the Cedar Fest BBQ Cook-Off. The teams compete in ribs, chicken, and pork, but the real star is brisket.

Style expert Carson Kressley teams up with chef Anne Burrell to pick out Bobby's food faux pas. Two Italian-style cooks try to take down Bobby.

Food'. Chef Eddie Jackson joins forces with actor Casey Webb to decide Bobby's opponent. Will it be a fine dining expert or a seafood aficionado.

Four chefs compete in diner-themed challenges and try to impress guest judge Neil Patrick Harris. Can they make a meal using potatoes and lemon meringue pie.

Four all-star chefs wear body cams for Guy Fieri's craziest competition ever, with appearances from rocker Bret Michaels and actor Lee Majors.

The competing home cooks celebrate Julia Child's time in France by making a soufflé by hand. Then, they must make a two-course French meal.

Guy Fieri heads east to get a taste of the South. He checks out meatloaf in New Hampshire, extra-spicy shrimp in North Carolina and seafood stew in Florida.

Alton Brown and his fans curate maniacal baskets for an epic tournament! Items include a fermented Japanese dish and a strange banana product.

Valerie Bertinelli and Duff Goldman go back to the 1970s as they challenge the 12 young bakers to make cakes in their chosen flavour inspired by a shag carpet.

Guy Fieri invites four great chefs and even greater dads to show off their skills. They start by shopping for ingredients for a family favourite.

The team celebrate Cinco De Mayo with dishes inspired by Mexican drinks, like michelada steak tacos with cerveza pico. And, Noah Chaimberg shares hot sauce trends.

The competing chefs must cook a dish using blowfish tails, cookie dough pancakes and squash blossoms. Tiffani Faison and Alex Guarnaschelli judge their creations.

It's about to get a little creepy and kooky, because the Addams Family are in town. Four talented bakers battle to have their amazing cake creations at the party.

Grab a hat and wand and prepare to cast a spell, as four amazing bakers display all the tricks needed to have their cake appear at an enchanted party celebrating magic.

Who will pass 'go' and collect $10,000 from the bank at the party celebrating the iconic property board game? Four lucky bakers will roll the dice before the judges.

Guy Fieri pranks three all-star chefs who endured the at-home games of GGG Delivery by bringing back the contents of the dreaded Delivery boxes.

S6/E3 - Triple D Nation: Africa & Asia'. Guy Fieri heads back for a taste of Thailand in Boulder, CO, Pakistani favourites in Tempe, AZ, and Moroccan specialties in San Antonio.

S6/E4 - Triple D Nation: Dough'ed Up'. Guy Fieri digs into dynamite doughs with focaccia burgers in Colorado, decadent dulce de leche cookies in San Antonio and a Sicilian pie in Arizona.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

S6/E9 - Triple D Nation: Flavorfest'. Guy Fieri checks in with some of his favourite global flavours, including ramen in Atlanta, tamales in Indianapolis and marinara in St. Louis.

S6/E10 - Triple D Nation: BBQ, Biscuits'. Guy Fieri heads back for some creative Southern comfort in Atlanta, a mighty meatball bake in New York and a righteous Reuben in Indianapolis.

Eddie Jackson gives home cook Sejal Patel the surprise of his life when Sejal faces the world-famous Chef Jet Tila in a gauntlet of goat.

Things get wild when home cook Jessie Flores takes on the amazing Chef Stephanie Izard in a wild mushroom throwdown for $5000.

The cooks tackle challenges inspired by Julia Child's travels during World War II. They cook with a mother sauce and make an international dish.

In New Hampshire, Guy Fieri checks out amazing bagels and sweets. Plus, there's a Southern spin on egg rolls, and prime time pastrami and pizza.

Alton makes a big announcement that's sure to get the chefs fired up. In the entree round, the chefs discover one of the items staring back at them.

Joanna shares a cherished family favourite - Grandpa Stevens' classic Lebanese dish, fatayer, served with a Lebanese salad, hummus, and baklava for dessert.

Joanna shares dishes that became family comfort food during a busy season. She makes Parmesan chicken, fettuccine alfredo, an arugula salad and tiramisu.

Ree Drummond grills a whole meal over the flames, including surf-and-turf skewers, charred salad, buttery potatoes and a hot-and-cold cake.

Ree Drummond shines a spotlight on her husband, Ladd, with his favourite breakfast bites, prime rib and a chocolate lover's shake.

The chefs struggle with a 'secret' meat in the entrée basket. Then, they must use their creativity to mix avocado and superfood desserts successfully.

Annie Starke shares an awesome Sunday roasted chicken dinner transformed into enchiladas. Grain bowls and noodle salad are also on the menu.

Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create assigned Neapolitan desserts featuring chocolate, strawberry and vanilla.

Guy welcomes four GGG superfans to a night of twisted games. The winner will get the once-in-a-lifetime chance to shop in Flavortown for up to $20,000.

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

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

Twenty-four elite chefs enter the arena where they will spend the next 24 hours cooking, and they'll have to use their speed to impress judge Jet Tila.

Michael Symon goes to the Smoke on the Falls competition. From couples to friends to whole families, over 60 teams compete, but only one can be champion.

Chef Giada De Laurentiis and actress Betsy Brandt determine which southern-based chef should compete against Bobby Flay in the kitchen.

Chef Jet Tila and his wife, Ali, team up to pick the perfect opponent for Bobby. They pit a married couple against each other to see who is ready to beat him.

The competing chefs must cook a dish using blowfish tails, cookie dough pancakes and squash blossoms. Tiffani Faison and Alex Guarnaschelli judge their creations.

Guy Fieri pranks three all-star chefs who endured the at-home games of GGG Delivery by bringing back the contents of the dreaded Delivery boxes.

The cooks tackle challenges inspired by Julia Child's travels during World War II. They cook with a mother sauce and make an international dish.

In New Hampshire, Guy Fieri checks out amazing bagels and sweets. Plus, there's a Southern spin on egg rolls, and prime time pastrami and pizza.

Alton makes a big announcement that's sure to get the chefs fired up. In the entree round, the chefs discover one of the items staring back at them.

Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create assigned Neapolitan desserts featuring chocolate, strawberry and vanilla.

Guy welcomes four GGG superfans to a night of twisted games. The winner will get the once-in-a-lifetime chance to shop in Flavortown for up to $20,000.

The gang celebrates Mother's Day with recipes made with love, like sweet brunch parfaits and grilled lamb chops and vegetable skewers.

The competing chefs get fries and thighs in every basket. In the second round, they are challenged to create a dish using bubble tea and okra.

The seven young bakers are challenged to make giant doughnut cakes and are assigned flavours like strawberry and maple. Who will impress the judges.

The remaining six bakers are challenged to create delicious desserts that look like an international dish. Which young baker will fail to impress.

Valerie Bertinelli and Duff Goldman challenge the five remaining bakers to make a poke cake with fruity fillings. Plus, the design must look like a hedgehog.

Guy Fieri declares Flavortown Market a resolution-free zone. He invites home cooks - not chefs - to make the real-deal comfort dishes people crave.

S6/E5 - Triple D Nation: Flavors Afar'. Guy Fieri gets a flavour punch at a Korean-Mexican fusion place in Atlanta, an authentic Thai spot in Dallas and a real-deal Italian joint in Phoenix.

S6/E6 - Triple D Nation: Rockin Recipe'. Guy Fieri heads back to over-the-top arepas in Norwalk, CT, island-inspired chicken wings in Mesa, AZ, and killer kebabs in Dallas.

Four talented chefs attempt to modernise the old concept of surf and turf! They must make flame-kissed dishes that celebrate both land and sea.

The chefs find out if anyone has a clue what to do with emu in round one. An ice cream machine battle makes for an enthralling dessert round.

The intensity is sky high as the chefs cook handheld dishes to survive a surprise twist of potential double elimination.

The competitors learn about Julia Child's pioneering show about French cuisine and tackle French omelette and dessert challenges inspired by it.

Guy Fieri loads up the meat! In New Hampshire, a funky joint puts Thai in their tacos, and a local gem in North Carolina fires up monster barbecue.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Rudy the mini horse joins Duff Goldman and Kardea Brown to challenge the bakers to create dessert imposters of their assigned animal's favourite food.

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

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

Annie Starke shares recipes inspired by Bozeman, Montana. She serves lamb lollipops, BLT salad with pickle beer dressing and a farmer's market pie.

Valerie Bertinelli and Duff Goldman challenge the remaining 10 junior bakers to create desserts that look like sandwiches. Order up.

Guy Fieri invites a pizza maestro to help officiate a throwdown between three pizza-making pros. Whoever makes the best pie has a chance to win the prize money.

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

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

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.

During hours three through six, the chefs must adapt to constant twists, turns and curveballs from Stephanie Izard in order to make it to hour seven.

Michael Symon watches 40 teams compete over two days at the New Jersey Knoq-Out in Blairstown. But does double the days leads to double the trophies.

Chef Alex Guarnaschelli and actor Jay Pharoah team up to pick the perfect opponent for Bobby. They are hoping for a big victory in the Thanksgiving throwdown.

Chef Michael Symon joins forces with entrepreneur Bethenny Frankel to try and freeze Bobby out of the kitchen. Can they pick the right opponent to take him down.

The competing chefs get fries and thighs in every basket. In the second round, they are challenged to create a dish using bubble tea and okra.

Guy Fieri declares Flavortown Market a resolution-free zone. He invites home cooks - not chefs - to make the real-deal comfort dishes people crave.

The competitors learn about Julia Child's pioneering show about French cuisine and tackle French omelette and dessert challenges inspired by it.

Guy Fieri loads up the meat! In New Hampshire, a funky joint puts Thai in their tacos, and a local gem in North Carolina fires up monster barbecue.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Valerie Bertinelli and Duff Goldman challenge the remaining 10 junior bakers to create desserts that look like sandwiches. Order up.

Guy Fieri invites a pizza maestro to help officiate a throwdown between three pizza-making pros. Whoever makes the best pie has a chance to win the prize money.

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

Bobby Flay and Giada De Laurentiis seek their favourite foods in Rome: pizza and gelato! They learn about iconic pastas and enjoy a traditional Roman meal.

Jesse Palmer challenges the twelve remaining bakers make square fruit entremets. Next, they team up to create Minecraft-inspired landscape cakes.

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

Four chefs battle for a chance to become a sous-chef for a series judge. They're challenged to break down whole chickens in the first round.

Four more chefs try to score the chance to work as a judge's sous-chef. Offal is an awfully shocking surprise, and a cut of meat proves problematic.

Joanna shares a cherished family favourite - Grandpa Stevens' classic Lebanese dish, fatayer, served with a Lebanese salad, hummus, and baklava for dessert.

Joanna shares dishes that became family comfort food during a busy season. She makes Parmesan chicken, fettuccine alfredo, an arugula salad and tiramisu.

Ree Drummond grills a whole meal over the flames, including surf-and-turf skewers, charred salad, buttery potatoes and a hot-and-cold cake.

Ree Drummond shines a spotlight on her husband, Ladd, with his favourite breakfast bites, prime rib and a chocolate lover's shake.

S6/E3 - Triple D Nation: Africa & Asia'. Guy Fieri heads back for a taste of Thailand in Boulder, CO, Pakistani favourites in Tempe, AZ, and Moroccan specialties in San Antonio.

S6/E4 - Triple D Nation: Dough'ed Up'. Guy Fieri digs into dynamite doughs with focaccia burgers in Colorado, decadent dulce de leche cookies in San Antonio and a Sicilian pie in Arizona.

S6/E5 - Triple D Nation: Flavors Afar'. Guy Fieri gets a flavour punch at a Korean-Mexican fusion place in Atlanta, an authentic Thai spot in Dallas and a real-deal Italian joint in Phoenix.

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.

In Malverne, NY, competing chefs convince homeowners at a block party to share ingredients from their kitchens for surf and turf and a dessert.

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

The intensity is sky high as the chefs cook handheld dishes to survive a surprise twist of potential double elimination.

Annie Starke and her college friend have a campfire cookout at the family ranch. She makes steak, sauce, corn with parmesan butter and easy salad.

Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.

Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting judges Hugh Mangum and Katie Pickens to take Bobby down.

Bobby Flay, Anne Burrell and Sunny Anderson challenge each other to create next-level tailgate 'cue, and the contenders grill mind-bending mashups.

The chefs find out if anyone has a clue what to do with emu in round one. An ice cream machine battle makes for an enthralling dessert round.

Chefs Maneet Chauhan, Brian Malarkey and Marc Murphy double down as a battle over eggs determines if the chefs have enough cash for the final hand.

Rudy the mini horse joins Duff Goldman and Kardea Brown to challenge the bakers to create dessert imposters of their assigned animal's favourite food.

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

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

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

Andrew Zimmern showcases the Tex-Mex favourites of San Antonio, Texas, including puffy tacos, melt-in-the-mouth barbacoa and a giant chalupa burger.

Andrew Zimmern explores the big and bold flavours that are decidedly Dallas - from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup.

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.

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.

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 chefs are challenged to make scrumptious chocolate dishes. In the first round, they are given chocolate-covered shrimp chips and fermented honey.

Andrew Zimmern retraces the footsteps of Lewis and Clark in the Pacific Northwest. He tries Pacific lampreys, forages for barnacles and harvests sea salt.

Andrew explores the cuisine of Michigan's Upper Peninsula. Dishes include pork shoulder cooked underground, hearty pasties and whitefish from Lake Superior.

Andrew goes on a Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in South Carolina, and raccoon hash in Georgia.

Chef Yan creates a festive spread including golden phoenix with mandarin sauce, scallops in turmeric and dill, and Thai-inspired beef rice noodles.

Martin puts his spin on an Indonesian favourite. Chef Fazley returns to make smoked beef with turmeric cream and a cooling mango sago pomelo dessert.

Chef Yan welcomes Debbie Wong into his kitchen and together they make Hong Kong-inspired chicken 'eggs' paired with her dad's secret coriander sauce.

Chef Yan focuses on the humble noodle. He kicks things off with crispy caramelised noodles from Thailand, followed by tangy Malaysian fish noodles.

Chef Martin Yan shares some of his favourite Asian wraps including fresh spring rolls, fried chicken spring rolls and a chicken and mushroom wrap.

Chef Yan cooks some classic curries from all over Asia. He makes Indonesian braised creamy mutton curry and Thai chicken and aubergine green curry.

Rudy the mini horse joins Duff Goldman and Kardea Brown to challenge the bakers to create dessert imposters of their assigned animal's favourite food.

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

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

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.

Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.

Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.

Guy Fieri challenges four chefs to make a meatless steakhouse dinner and appetiser in one hour using ingredients that fit into the world's smallest produce case.

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

Annie Starke and her mum, Glenn Close, throw a birthday bash with grilled sausages, greens with ham hock, incredible summer salad and shortcut cake.

S6/E9 - Triple D Nation: Flavorfest'. Guy Fieri checks in with some of his favourite global flavours, including ramen in Atlanta, tamales in Indianapolis and marinara in St. Louis.

S6/E10 - Triple D Nation: BBQ, Biscuits'. Guy Fieri heads back for some creative Southern comfort in Atlanta, a mighty meatball bake in New York and a righteous Reuben in Indianapolis.

Eddie Jackson gives home cook Sejal Patel the surprise of his life when Sejal faces the world-famous Chef Jet Tila in a gauntlet of goat.

Things get wild when home cook Jessie Flores takes on the amazing Chef Stephanie Izard in a wild mushroom throwdown for $5000.

Joanna shares a cherished family favourite - Grandpa Stevens' classic Lebanese dish, fatayer, served with a Lebanese salad, hummus, and baklava for dessert.

Joanna shares dishes that became family comfort food during a busy season. She makes Parmesan chicken, fettuccine alfredo, an arugula salad and tiramisu.

Ree Drummond grills a whole meal over the flames, including surf-and-turf skewers, charred salad, buttery potatoes and a hot-and-cold cake.

Ree Drummond shines a spotlight on her husband, Ladd, with his favourite breakfast bites, prime rib and a chocolate lover's shake.

Guy Fieri challenges four chefs to make a meatless steakhouse dinner and appetiser in one hour using ingredients that fit into the world's smallest produce case.

Chefs Maneet Chauhan, Brian Malarkey and Marc Murphy double down as a battle over eggs determines if the chefs have enough cash for the final hand.

In Malverne, NY, competing chefs convince homeowners at a block party to share ingredients from their kitchens for surf and turf and a dessert.

Four chefs are challenged to make scrumptious chocolate dishes. In the first round, they are given chocolate-covered shrimp chips and fermented honey.

Ree and Ladd enjoy a night in together with some delicious dishes. She makes surf and turf skewers, romaine wedge salad with a tasty ranch dressing.

Ree has two busy days ahead of her so she prepares some meals in advance. Her recipes include maple sausage breakfast burritos and cobb-wedge salad.

Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.

Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart.

Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.

Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

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.

Four series champions return for a chance to win $50,000. Their first basket includes a chicken-stuffed watermelon and mushroom ketchup.

Eggs are piling up in the Ramirez's backyard chicken coop. Abner and Amanda demonstrate how to use them with some fresh and elevated recipes.

Abner and Amanda plan a brunch menu with flavours inspired by their travels. Abner makes croissants, and adds guava, a popular Cuban filling.

Abner and Amanda prepare osso buco using beef shank instead of veal. They add a traditional polenta, light and airy popovers, and a fresh herb salad.

Abner's mum, Marisol, joins him and Amanda in the kitchen to cook up a traditional stew featuring brisket. Plus, she shares secrets for perfect white rice.

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.

Guy Fieri invites three food-obsessed home cooks to share the international flavours they grew up on, starting with their signature global dish.

S6/E7 - Triple D Nation: Bacon, Burger'. Guy Fieri grabs seconds of smoked bacon meatloaf in Atlanta, competition-style barbecue in Scottsdale, AZ, and a next-level burger in Fort Worth, TX.

S6/E8 - Triple D Nation: Risotto'. Guy Fieri eats his way through out-of-bounds risotto in Atlanta, real deal relleno in Anthem, AZ, and succulent snapper in Arlington, TX.

Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale. They get lucky with a promise of perfectly porky baskets.

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

In Malverne, NY, competing chefs convince homeowners at a block party to share ingredients from their kitchens for surf and turf and a dessert.

The final three cooks face their last challenge: preparing a four-course meal of Julia's classics including duck a la orange and boeuf bourguignon.

Guy Fieri digs into not-your-everyday dishes, including a stacked-up breakfast in New Mexico and creative vegan cooking in San Diego.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

Eddie Jackson and model Gigi Hadid give Bobby Flay fashion advice while chefs Maya Erickson and Jason Smith prove they're pastry pros.

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge the contenders to serve suckling pig the old-school way - cooked over a live fire.

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

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.

The nine bakers must create llama cupcakes in a chosen flavour. Hosts and judges Valerie Bertinelli and Duff Goldman also welcome a special guest: a real live llama.

Guy Fieri welcomes eight GGG winners back for an epic tournament featuring cool new games and bold summer flavours. The ultimate summer champ wins $25,000.

S6/E1 - Triple D Nation: Food Fired Up'. Guy Fieri revisits fired-up favourites. They include hot pizza in Boulder, CO, tasty turnovers in Mesa, AZ, and bomb BBQ in Memphis, TN.

S6/E2 - Triple D Nation: Diner Dishes'. Guy Fieri digs in diner style with mighty mac 'n cheese in Atlanta, brisket hash in San Antonio and a supreme breakfast burrito in Scottsdale, AZ.

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.

Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.