Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever, using only ingredients from the frozen section.

The chefs share their favourite comfort foods and summer memories. Alex Guarnaschelli prepares turkey burgers, and Katie Lee makes zucchini-pineapple bread.

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.

British ex-pat, Lee is on the brink of losing his restaurant, From Across the Pond, in Colleyville, TX. Robert Irvine helps him turn it around.

Robert Irvine travels to Joshua, TX, to save a failing Tex-Mex restaurant with subpar food and a strained relationship between the owners.

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.

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

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.

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

The chefs find cheese in every basket and have to make it the star of every plate. A wild comfort food hybrid proves challenging in round two.

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

For this challenge, Duff Goldman's squad and Timbo Sullivan's team create cakes that feature dazzling architectural detail, both inside and outside.

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

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

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

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

Four chefs must balance the heat of powerful peppers with other flavours in their dishes, including one of the hottest chillies for dessert.

Host Alton Brown proves that not all great breads come from the oven! He takes on two very different types of fried bread, each with a tasty twist.

Valerie and Duff task the bakers with making popular cupcakes. Then, the bakers pair up to create a new cupcake for the future.

Guy Fieri surprises three all-star chef friends with an all-dessert showdown. The competitors must flip savoury diner classics into sweet treats.

Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

Thirteen competitors decorate bouquets of cake pops for host Tamera Mowry-Housley and judge Bill Yosses. The final three must create mashup desserts.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Comfort food connoisseurs Eddie Jackson, Molly Yeh and Damaris Phillips risk $5,000 of their own money in an intense game of skill and chance.

Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.

Actress Lela Loren and Michael Symon recruit two international chefs to take down Bobby. In the second round, Bobby must make a dish he's never heard of.

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.

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

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

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

Valerie and Duff task the bakers with making popular cupcakes. Then, the bakers pair up to create a new cupcake for the future.

Guy Fieri surprises three all-star chef friends with an all-dessert showdown. The competitors must flip savoury diner classics into sweet treats.

The chefs share fun recipes for the hottest days of the summer. This delicious menu includes crunchy cabbage salad and grilled swordfish with mango salsa.

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.

For a Mother's Day dinner, Sarah Benjamin and Nik Michael Imran make unique recipes including curry chicken pot pie and Durian chocolate cake.

Nik and Sarah celebrate a successful arranged marriage with an Indian feast, featuring salmon curry, a spicy take on Gulab jamun, and chocolate.

Nik and Sarah treat a hardworking single mother to a surprise dinner. The Western fusion themed meal features sambal spaghetti and slow-roasted duck.

Nik and Sarah celebrate a late husband's birthday with a Vietnamese-inspired dinner. Delicious dishes include beef pho and Vietnamese fish cakes.

Zachy, an engineer, and Emelia, a stay-at-home mum, first met each other in college, but only started dating a few years after.

Shermund, an investment banker, married his long-term girlfriend, Boum, a year and a half ago on the breath-taking beaches of Hua Hin, Thailand.

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

Guy Fieri 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.

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.

The basketeers outdid themselves for this special competition, featuring mandatory ingredients that leave the chefs shaking their heads in disbelief.

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

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

After a big team shake-up, the pitmasters could use a day of BBQ games with their new captains. Bobby Flay, Anne Burrell and Jet Tila lead their new teams.

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

Guy Fieri grabs big flavour in unexpected spots, like south-of-the-border classics in Calgary, masterpieces in a museum and pub grub in an airport.

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.

Four chefs bring traditions into play as they celebrate their Hispanic culinary cultures and honour their families' homelands with fish entrées.

Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes.

Four chefs compete in a delicious battle to make a beloved food out of this world. A spicy surprise means the noodle appetizers might come with a kick.

Stars reveal their favourite, over-the-top dishes: From Duff Goldman's King Kong-sized banana split to Robert Irvine's decadent bacon, mac and cheeseburger.

Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

Opponents who previously tied return to Flavortown Market for a rematch to win bragging rights and $10,000. On the menu are party plates and comfort food.

Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.

In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.

The bakers begin by decorating oversized sugar cookies. Later, the three finalists must make extravagant surprise cakes for guest judge Robert Lucas.

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Chefs Kelsey Barnard Clark, Carlos Anthony and Crista Luedtke set friendships aside for a cutthroat culinary competition with a $15,000 pot.

Comedian Jaboukie Young-White and chef Anne Burrell are determined to take down Bobby. They recruit Italian expert chefs Nicole Karr and David Benstock.

Giada De Laurentiis and Marcus Samuelsson hope two global chefs can defeat Bobby. In round one, the chefs are given 20 minutes to make a dish with rambutan.

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.

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

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

Guy Fieri grabs big flavour in unexpected spots, like south-of-the-border classics in Calgary, masterpieces in a museum and pub grub in an airport.

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.

Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

Opponents who previously tied return to Flavortown Market for a rematch to win bragging rights and $10,000. On the menu are party plates and comfort food.

Geoffrey Zakarian shares his tips for making pork roast sandwiches with spicy apricot mustard. Plus, Alex Guarnaschelli prepares tomato and mozzarella salad.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

Buddy Valastro and Duff Goldman create cakes inspired by New York City for a Big Apple event hosted by actress Debi Mazar and news anchor Rosanna Scotto.

Buddy Valastro and Duff Goldman go back in time to create the most realistic dinosaur cakes as centrepieces for a sleepover at the American Museum of Natural History.

Buddy Valastro and Duff Goldman conjure up cakes filled with special effects to celebrate the fantasy and fun of Medieval Times' 30th anniversary.

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

Guy Fieri 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.

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

Four chefs with a talent for live-fire cooking bring their passion to the kitchen. Second-guessing in round two leaves one chef confused about the main protein.

Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

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

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

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

Guy Fieri dives into amped-up eats, from Nashville hot chicken at a coastal Georgia joint and savoury Vietnamese street food in a Calgary noodle bar.

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.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu.

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Ree Drummond adds her fresh garden ingredients to delicious recipes, including chocolate zucchini muffins and a green goddess chopped salad.

Ree Drummond shares easy handheld eats for busy people on the go, including breakfast croissants, pork and pepper pitas, and a chef salad wrap.

Four determined chefs must combine ramen with fruity cereal. Plus, they deal with a strange frozen food and show their point of view with meaty desserts.

Stars reveal their favourite, over-the-top dishes: From comedian David Alan Grier's fried chicken feast to Rachael Ray's perfect Philly pork.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Guy Fieri invites four chefs from Diners, Drive-Ins and Dives to cook their most craveable creations using no more than 6.5lbs of ingredients.

Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.

Valerie and Duff challenge the kid bakers to put their own stamp on the super-trendy loaded cookie. They want the bakers to really go crazy.

Chef Antonia Lofaso returns for another wild night to play against her best buddies and acclaimed restaurateurs Ayesha Nurdjaja and Claudette Zepeda.

Valerie Bertinelli and Amanda Freitag call on two New York chefs to take down Bobby. First, the chefs are challenged to cook with a strong-smelling cheese.

Actor Reid Scott and chef Sunny Anderson team up to beat Bobby. In the first round, chefs Ned Baldwin and Sieger Bayer must cook with black trumpet mushrooms.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

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

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

Guy Fieri dives into amped-up eats, from Nashville hot chicken at a coastal Georgia joint and savoury Vietnamese street food in a Calgary noodle bar.

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.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Guy Fieri invites four chefs from Diners, Drive-Ins and Dives to cook their most craveable creations using no more than 6.5lbs of ingredients.

The chefs reveal their recipes for fast and flavourful dishes. Katie Lee makes grilled chicken parmesan, and Jeff Mauro cooks a Chicago cheese steak.

The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round.

Valerie Bertinelli and Duff Goldman challenge the young bakers to work in teams to create a cake inspired by traditional happy and sad theatrical masks.

Valerie Bertinelli and Duff Goldman bring the fun of a spelling bee into the kitchen! The bakers make spelling bee word tarts with assigned words on top.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must 'imposterize' and serve on a classic cafeteria tray.

Guy Fieri invites four seafood masters to serve up the catch of the day. The chefs play 'Go Fish' to determine what they'll cook for dinner.

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

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

Renowned chefs from across America compete in a five-part tournament. In this preliminary battle, four culinary greats from the West face off.

Four chefs bring traditions into play as they celebrate their Hispanic culinary cultures and honour their families' homelands with fish entrées.

Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes.

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

Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

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

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

The seven remaining bakers must make floating island desserts. In the Master Challenge, they create a flaming bombe Alaska with mango.

It's a pizza style showdown as four chefs battle for $10,000. A notorious pizza topping features in the entrée round and dessert deals them a controversial topping.

Stars reveal their favourite, over-the-top dishes: From Curtis Stone's sinful sundae to Carla Hall's deliciously deconstructed French toast recipe.

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience, from the chefs' arrival to Guy's pre-show pep talk.

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.

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.

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

Birthdays keep bakeries busy, so the bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake.

The chefs arrive in Las Vegas to start their six-week, gruelling job interview. They face a huge challenge as they take over a steakhouse for an evening.

Damaris Phillips and Michael Symon are desperate to take down their pal Bobby. They hope New York chefs Andrew Lukovsky and Airis Johnson can do the job.

Wolfgang Puck and Ted Allen have picked two talented chefs to challenge Bobby. In the first round, the chefs must create a tasty dish using cremini mushrooms.

The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round.

Guy Fieri invites four seafood masters to serve up the catch of the day. The chefs play 'Go Fish' to determine what they'll cook for dinner.

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

Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

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

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience, from the chefs' arrival to Guy's pre-show pep talk.

The chefs prepare big batch meals to feed the whole family, including ratatouille and pork chops pizzaiola. Plus, Tiffanie Barriere makes her Grass Roots Cocktail.

The competing chefs must use the fryers to create crunchy, decadent dishes. First up, the appetiser basket contains something spicy and a strange drink.

Giada prepares a kid-friendly menu for an after-school lunch. She makes a chicken parmesan sandwich, creamy cucumber salad and chocolate peanut butter sundaes.

Giada shows how to make four pasta dishes that can be done in 15 minutes. They include penne with corn and spicy sausage, and orecchiette with broccoli.

Aunt Raffy joins Giada in the kitchen for a day of fun, laughter and food. Family dishes include quinoa pilaf and Aunt Raffy's peach and blueberry crisp.

Giada De Laurentiis is joined in the kitchen by her daughter and her friends for a kids' cooking class.

Giada makes recipes from her restaurant in Las Vegas. Dishes include Chicken Marsala Meatballs, Lemon Spaghetti With Jumbo Shrimp and Tuscan Rib-Eye Steak.

Roy Choi takes Giada on an adventure through LA's Koreatown. At home, Giada makes Korean Barbecue Beef, Kimchi Pancakes, and Sesame Bok Choy.

Four devotees of the cooking icon Julia Child aim to make her proud with a twist on her fish stew. Later, there's an odd combo in the dessert basket.

While celebrating Julia Child's impact on the culinary world, four chefs face a puzzling appetiser round. Plus, they make use of an unusual powder.

Four returning champions compete in the finale of this special tournament to win a dream trip to follow in Julia Child's footsteps in France.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu.

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Ree Drummond adds her fresh garden ingredients to delicious recipes, including chocolate zucchini muffins and a green goddess chopped salad.

Ree Drummond shares easy handheld eats for busy people on the go, including breakfast croissants, pork and pepper pitas, and a chef salad wrap.

In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

The final three chefs attempt to run their own restaurant, not knowing that Geoffrey Zakarian has filled the place with actors to wreak havoc.

Kathy plans a dinner for a festival and makes a dubious business decision that has Peter questioning her priorities and loyalty to the family legacy.

The chefs have 30 minutes to make in-flight dinners using plastic utensils. Their only heat sources are coffee pots and two shared convection ovens.

Stars reveal their favourite, over-the-top dishes: From Duff Goldman's King Kong-sized banana split to Robert Irvine's decadent bacon, mac and cheeseburger.

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

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

After a big team shake-up, the pitmasters could use a day of BBQ games with their new captains. Bobby Flay, Anne Burrell and Jet Tila lead their new teams.

Four chefs bring traditions into play as they celebrate their Hispanic culinary cultures and honour their families' homelands with fish entrées.

In Peru, Shay Mitchell explores favourite Incan libations, visits a mountain distillery 9,000 feet above sea level, and downs a ceviche cocktail.

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

The seven remaining bakers must make floating island desserts. In the Master Challenge, they create a flaming bombe Alaska with mango.

Kathy plans a dinner for a festival and makes a dubious business decision that has Peter questioning her priorities and loyalty to the family legacy.

The competing chefs must use the fryers to create crunchy, decadent dishes. First up, the appetiser basket contains something spicy and a strange drink.

Andrew is in Portland, Oregon, to experience its wild and whimsical food culture. He tastes boozy doughnuts, fish sauce chicken wings and crawfish boils.

Andrew explores the cuisine of Cincinnati, the fastest growing city in the Midwest. He finds pork schnitzel, goetta and ice cream made using a French pot method.

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

Andrew Zimmern explores the neighbourhoods that make Chicago a culinary treasure trove. He finds handcrafted burgers and street-style tacos.

Andrew Zimmern shares a gastronomic tour of the Iowa State Fair. He finds locally grown sweetcorn, baked sausage cavatelli and fried pork tenderloin.

Andrew Zimmern explores the delicious foods of Salt Lake City. He tastes classic dishes including a pastrami burger, steak tips with mole and Utah scones.

Andrew explores the culinary diversity and history of San Francisco. He finds hand-crafted lasagne and ice cream made from locally sourced ingredients.

Andrew Zimmern explores the cuisine of Charlotte, a city where big banking meets blue-collar traditons. He finds fried green tomatoes, barbecue and livermush.

Andrew Zimmern explores the seafood lover's paradise of North Carolina's Outer Banks region. He finds baked oysters, blue crab and Hatteras clam chowder.

Andrew Zimmern explores the diverse culinary scene of Glasgow, Scotland. He tastes iconic dishes including macaroni pies, chicken tikka masala and venison haggis.

Andrew visits the city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven. He tastes Irish stew, drisheen and smoked salmon.

The team shares heartwarming autumn dishes and memories, starting with meeting Katie Lee's new baby. Recipes include a delicious kale and sausage pasta bake.

Four chefs celebrate Black History Month through incredible food. A hearty soup and a Southern vegetable inspire the chefs in the entree round.

Andrew explores ancient superfoods. He eats wild boar in native cactus and stinkbug salsa before trying sweaty tacos inspired by Aztec ingredients.

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.

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.

From the blistering 'hot pot' and fiery mapo tofu to spicy kung pao chicken, Andrew Zimmern explores the famous scorching dishes of Chengdu, China.

Andrew Zimmern explores the popular tastes of Shanghai, China, from creamy crab and savoury pork-filled dumplings to rice wine-soaked chicken and scallion pancakes.

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.

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

The seven remaining bakers must make floating island desserts. In the Master Challenge, they create a flaming bombe Alaska with mango.

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.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

Duff Goldman and his team square off against Henderson Gonzalez's team to make ocean predator cakes that feature a floating element.

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

Four online cooking stars battle it out in the kitchen. It's not a great start for one competitor who runs into trouble with muscles in the appetiser round.

Chefs and stars reveal their favourite, over-the-top dishes: From decadent desserts to mouth-watering burgers. What do foodies secretly love to tuck into.

Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

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

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

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu.

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Ree Drummond adds her fresh garden ingredients to delicious recipes, including chocolate zucchini muffins and a green goddess chopped salad.

Ree Drummond shares easy handheld eats for busy people on the go, including breakfast croissants, pork and pepper pitas, and a chef salad wrap.

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

In Peru, Shay Mitchell explores favourite Incan libations, visits a mountain distillery 9,000 feet above sea level, and downs a ceviche cocktail.

The final three chefs attempt to run their own restaurant, not knowing that Geoffrey Zakarian has filled the place with actors to wreak havoc.

Four chefs celebrate Black History Month through incredible food. A hearty soup and a Southern vegetable inspire the chefs in the entree round.

Ree Drummond cooks up some flavourful family favourites. She makes a casserole with cheesy greens, crispy potato balls and a Neapolitan cake.

Chicken Dinners'. Ree Drummond makes divine 16-minute chicken dinners in a race against time. She starts with chicken fajita pasta, followed by honey plum soy stir fry.

Ree makes recipes for two. For sharing, there's a juicy Cajun T-bone steak with lemon pepper shoestring fries, and dulce de leche lava cakes.

Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.

Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.

Ree celebrates springtime with seasonal recipes. Delicious dishes include shrimp with courgette noodles, easy lamb stew and a fresh grain salad.

Ree is on the ranch cooking up creative new pizzas. She shakes things up with a butternut squash crust pizza and thinks sweet with a brownie pizza.

Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.

Ree takes it easy with a range of simple dishes, starting with creamy lemon chicken and sweet potato and mushroom carbonara.

Ree turns up the heat with some spicy eats. She transforms jalapeno pimento cheese dip into a fiery grilled cheese and makes hot and cheesy baked meatballs.

Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.

The gang makes quick and easy meals that are perfect for cool weather. Green curry with shrimp, turkey meatloaf and Tex-Mex chili mac skillet are on the menu.

The chefs are blessed with an abundance of the so-called food of the gods. In the first round, the competitors attempt to make duck and chocolate fly.

Host Casey Corn helps a woman complete her Thanksgiving table by recreating her mother's lost Cranberry Sauce and Custard Pie.

Host Casey Corn helps recreate a grandma's sweet and smoky Armenian-style lamb with adjar prepared using a traditional oven called a tonir.

Casey Corn helps recreate an Italian family's Pastiera Napoletana recipe, a traditional Italian Easter tart made with sweet ricotta.

Host Casey Corn helps a woman unlock the delicious mysteries of her great-grandma Felina's tangy, salty, savoury and sweet chicken adobo.

Chef Casey Corn travels to Los Angeles to help a close-knit group of cousins recreate their grandma's lost ambrosia recipe.

Casey visits a New York family to help them rediscover their Grandma Lil's unique, Jewish-Italian-American meatball sauce.

All-star chefs compete in Guy Fieri's ultimate ABC battle. Using favourite and drafted letters of the alphabet, the chefs spell their way through the ingredients.

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

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

In this tournament battle, four Southern chefs open the appetiser basket and find some comfort foods to inspire them to lean into their culinary roots.

Kathy plans a dinner for a festival and makes a dubious business decision that has Peter questioning her priorities and loyalty to the family legacy.

The final three chefs attempt to run their own restaurant, not knowing that Geoffrey Zakarian has filled the place with actors to wreak havoc.

Robert is determined to save the Ginger Monkey in Chandler, Arizona. He is shocked by the restaurant's poor leadership and disgusting food.

Guy Fieri seeks out flavourful meat! He checks out Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia.

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

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier Damaris Phillips as they try to claw their way to victory against Bobby Flay.

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

Every BBQ master gets their start in the backyard! The competitors showcase their skills in the kinds of sticky situations that home grillers must master.

The chefs find cheese in every basket and have to make it the star of every plate. A wild comfort food hybrid proves challenging in round two.

Chefs and stars confess their Thanksgiving guilty pleasures! Guy Fieri craves a turkey waffle and actor Joey Lawrence obsesses over a gravy-covered creation.

Valerie and Duff challenge the kid bakers to put their own stamp on the super-trendy loaded cookie. They want the bakers to really go crazy.

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

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.

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.

The bakers decorate eye-popping cakes with colour, texture, and dimension. Guest judge Lauren Ko tasks the finalists to make geometric pies or tarts.

Valerie Bertinelli and Duff Goldman ask the kid bakers to honour a classic playground game by making blondie hopscotch puzzles! One baker will be hopping home.

The seven remaining chefs are tasked with creating a dish using the nopal cactus. And, they must create Mexican dishes for Guy Fieri's restaurant.

Bobby Flay he must tackle something sweet against pastry chefs Lasheeda Perry and Will Gustwiller. Buddy Valastro and sportscaster Kathryn Tappen are the judges.

Former Olympian and chef Dawn Burrell and West Coast legend, Chef Rob Lam, must face off before they go for the gold against Bobby Flay.

The chefs are blessed with an abundance of the so-called food of the gods. In the first round, the competitors attempt to make duck and chocolate fly.

All-star chefs compete in Guy Fieri's ultimate ABC battle. Using favourite and drafted letters of the alphabet, the chefs spell their way through the ingredients.

Robert is determined to save the Ginger Monkey in Chandler, Arizona. He is shocked by the restaurant's poor leadership and disgusting food.

Guy Fieri seeks out flavourful meat! He checks out Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia.

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

Valerie and Duff challenge the kid bakers to put their own stamp on the super-trendy loaded cookie. They want the bakers to really go crazy.

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

The team shares easy ideas for a ghoulishly good Halloween. Delicious dishes include smoky butternut queso dip and homemade sunflower butter cups.

The chefs get alligator in the first basket and race to see who can make it most tender and flavourful. Later, missteps in the final round result in errors.

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.

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.

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.

Four all-star chefs compete in Guy Fieri's most fast-paced game: Grocery Rush! In a race against the clock, they'll serve a banging brunch in only 20 minutes.

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

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

Four Northern chefs battle to see who will represent their region in the $50,000 finale, and they start off with a strange paste in the appetiser round.

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

Duff Goldman and his team square off against Henderson Gonzalez's team to make ocean predator cakes that feature a floating element.

Robert helps the widowed owner of Don Luis Restaurant in Billings, Montana. She hasn't altered a thing and must accept change for her business to survive.

Guy Fieri samples smoking Southern meats at a family-run barbecue joint in Alabama. Then, he visits Chef G. Garvin's next-level steakhouse in Atlanta.

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

It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

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

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

The basketeers outdid themselves for this special competition, featuring mandatory ingredients that leave the chefs shaking their heads in disbelief.

Chefs and celebrities confess their gluttonous secrets. Ross Matthews lusts after a chilli-covered pasta dish and Kendra Wilson obsesses over a deep-fried dessert.

Birthdays keep bakeries busy, so the bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake.

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

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

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.

The bakers decorate oversized doughnuts. Guest judge Gemma Stafford challenges the three finalists to create the ultimate breakfast dessert.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets.

The remaining chefs cook with a larger-than-life ingredient. Then, the candidates must add a theatrical element to dinner at Mr. Chow at Caesar's Palace.

Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient.

Fashionable men, chef Geoffrey Zakarian and TV host Carson Kressley, team up to take down Bobby Flay and tackle his basic button-down fashion choices.

The chefs get alligator in the first basket and race to see who can make it most tender and flavourful. Later, missteps in the final round result in errors.

Four all-star chefs compete in Guy Fieri's most fast-paced game: Grocery Rush! In a race against the clock, they'll serve a banging brunch in only 20 minutes.

Robert helps the widowed owner of Don Luis Restaurant in Billings, Montana. She hasn't altered a thing and must accept change for her business to survive.

Guy Fieri samples smoking Southern meats at a family-run barbecue joint in Alabama. Then, he visits Chef G. Garvin's next-level steakhouse in Atlanta.

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

Birthdays keep bakeries busy, so the bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake.

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

The hosts take on viral trends and make recipes like the Monte Cristo breakfast sandwich, granola cookies and waffle cereal. There's also a twist on bread-baking.

Golden baskets are packed with fancy ingredients. Caviar potato chips are a posh surprise in the first basket, and high-class sushi feature in the entrees.

Nik and Sarah help make the dreams of two very young sisters come true with an Asian-Western fusion menu for their parents wedding anniversary.

The chefs are introduced to a family of a different kind. Sarah and Nik help a musician thank his band by delivering a Thai-Malaysia inspired menu.

Sarah and Nik help a couple plan an extravagant party for their wedding anniversary. They are confident that their planned dishes will be a success.

Nik and Sarah have their work cut for them as they cook up an authentic Indonesian menu to please Shirley Zecha's 81-year-old mother.

A couple calls for Nik and Sarah to whip up an authentic Vietnamese menu. Sarah prepares peppered tamarind crab, and Nik makes prawn spring rolls.

The chefs cook a feast for humanitarian Joycelyn Lee. Joycelyn and her team have been serving hot meals to the homeless since 2016.

Guy Fieri invites three families to show off their home cooking and shopping skills. They'll cook a family favourite using items on the 'F is for Family' grocery list.

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.

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

Chefs from the East battle to make it to the final. For the appetiser, a dish from the Keystone State must be combined with a Big Apple cocktail.

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier Damaris Phillips as they try to claw their way to victory against Bobby Flay.

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

Every BBQ master gets their start in the backyard! The competitors showcase their skills in the kinds of sticky situations that home grillers must master.

Robert ventures to The Emporium in the small town of Hawk Springs, Wyoming. The owner is struggling to lead his staff and attract customers.

Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

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

Four brave chefs prioritise flavour over fear as they take on outrageously daring ingredients to make killer dishes for the judges.

The 10 remaining chefs are assigned famous works of art to use for inspiration as they prepare impressive plates of food for judge Fariyal Abdullahi.

Four chefs with a talent for live-fire cooking bring their passion to the kitchen. Second-guessing in round two leaves one chef confused about the main protein.

Chefs and celebrities confess their gluttonous secrets. Guy Fieri gets a burrito fix while in Sin City, and Jaleel White craves a fried chicken sandwich.

Valerie Bertinelli and Duff Goldman ask the kid bakers to honour a classic playground game by making blondie hopscotch puzzles! One baker will be hopping home.

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

Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat.

Guy Fieri and his son Hunter cook up takeout with four chefs over video chat. Dishes include Baltimore pit beef and pork belly from Hawaii.

The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece.

Valerie Bertinelli and Duff Goldman ask the bakers to make colourful mosaic pies filled with cubes of gelatine suspended in creamy pie filling.

Tensions rise when the five remaining chefs fail to impress chef Anne Burrell on the first test. It heats up in the Giada kitchen after a struggle with brunch service.

Actress Ali Larter and chef Michael Voltaggio attempt to throw Bobby Flay off his game with an international twist on the usual battle.

Things get heated when Florida chefs Noel Cruz and Andrew Zarzosa face off for a shot at Bobby Flay. Katie Lee and Eddie Jackson do their best to beat him.

Golden baskets are packed with fancy ingredients. Caviar potato chips are a posh surprise in the first basket, and high-class sushi feature in the entrees.

Guy Fieri invites three families to show off their home cooking and shopping skills. They'll cook a family favourite using items on the 'F is for Family' grocery list.

Robert ventures to The Emporium in the small town of Hawk Springs, Wyoming. The owner is struggling to lead his staff and attract customers.

Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

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

Valerie Bertinelli and Duff Goldman ask the kid bakers to honour a classic playground game by making blondie hopscotch puzzles! One baker will be hopping home.

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

The hosts get creative with their favourite autumn produce. There's easy cheese and cranberry stuffed grilled chicken and a rutabaga, turnip and pear gratin.

Four chefs tackle a thrilling takeout takedown. In the second round, the competitors must make a Chinese specialty work with an Italian cocktail.

Singer and actress Jordin Sparks asks Buddy Valastro and Duff Goldman to help make beautiful cakes for the musical Waitress' wrap party.

The Aquarium of the Pacific in California is celebrating a special anniversary. TV star Isabella Gomez asks Buddy and Duff to create underwater-themed cakes.

Professional golfer Michelle Wie is hosting a putt-putt event. She asks Buddy Valastro and Duff Goldman to create cakes that double up as holes.

Teachers who love to cook partner up with all-star chefs! The duos solve math and geography clues to discover the ingredients for their elevated school lunch.

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.

Guy Fieri digs into appetisers, dessert and everything in-between. In Wyoming, an old-school cafe is loading up green-chili burritos and homemade pie.

Returning winners from all corners of the US - North, South, East and West - are back to see who can conquer all and win $50,000.

It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

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

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

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.

Guy Fieri reels perfect pierogies in Westminster, Colorado, killer Caribbean in San Antonio, Texas, and Southern seafood in Brunswick, Georgia.

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 Valentine's, so Molly spices things up with a dinner date! She gets cooking with roasted sumac chicken dripping with hot and tangy zhug sauce.

Molly's cousins are in town, so she's making a Chinese dinner to celebrate! She prepares char siu meatball sliders and lucky long noodle pasta salad.

Ree Drummond shares family news while cooking for her kids, including orange chicken and peppers, French onion casserole and Sloppy Joes to go.

Ree Drummond makes an easy, delicious brunch. She cooks brioche French toast, a fabulous egg white frittata, and million-dollar bacon.

Renowned chefs from across America compete in a five-part tournament. In this preliminary battle, four culinary greats from the West face off.

Chefs and celebrities confess their gluttonous secrets. Carla Hall shares her cannoli obsession, and actor David Arquette confesses his love for deep-fried turkey.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets.

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

Guy Fieri cooks takeout with four chefs via video chat. He makes American Indian fare from Denver and short ribs all the way from Hawaii.

Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.

Valerie Bertinelli and Duff Goldman challenge the young bakers to work in teams to create a cake inspired by traditional happy and sad theatrical masks.