Eddie Jackson brings Thanksgiving game day vibes. Chefs Maneet Chauhan, Christian Petroni and Michael Psilakis tackle dishes that are stuffed.

Giada De Laurentiis decks the halls as three chefs try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

The final four competitors create a holiday macaron tower. In the main heat, they must feature an assigned icing style in a stunning cake to win $25,000.

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

The teams design a scene that reveals what holidays look like under the sea, complete with underwater plant life made entirely of sugar.

The Scout Elves mixed up all the lyrics to the 12 Days of Christmas! So it's up to the baking teams to sort them out in delicious showpieces.

Robert Irvine travels to West Virginia to help a struggling single dad sort out the confusion of his Italian-American-barbecue restaurant.

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

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

Some of the best chefs in the world compete in a tough culinary competition for a chance to win the belt, the title of champion and $150,000.

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.

It's holiday season on the ranch, and Elizabeth Poett is making favourites and sweet treats for friends and family, including a Sausage, Gruyere and Mushroom Strata.

Buddy and Duff create cakes portraying Santa's Workshop. Buddy creates a night-time scene with a napping Santa and Duff builds a tree that morphs into a toy train.

The cookie makers put their sweet spin on Christmas wreaths. Plus, they tackle a Christmas 'pull-me-up' display challenge involving a tsunami of icing.

Guy Fieri seeks out meaty mashups! First up in Boise, Idaho, a Russian joint serves light-out lamb, and then a Pakistani spot cooks up flavourful goat.

In Boise, Idaho, Guy Fieri samples flavourful sandwiches and empanadas. Then, a funky joint in Savannah serves up real-deal wood-fired pizza and bagels.

The bakers turn steakhouse desserts into decadent holiday treats. Then, they must transform a classic icon into a tasty Christmas tree.

Tiffani Faison welcomes her fellow judges to second helpings of competition. Can the chefs beat Bobby Flay in a Thanksgiving leftover showdown.

Eddie Jackson surprises home cook and lifelong fan Natalie Dargham with a steak showdown for $5,000 against celebrity chef Jeff Mauro.

After three seasons of hosting, Eddie Jackson decides it's his time to compete against home cook Komal Montgomery. Ted Allen steps in as guest host.

Four chefs battle it out with bovine-centric ingredients. More than one of the competitors decide to show off their raw talent by serving uncooked meat.

The final four competitors create a holiday macaron tower. In the main heat, they must feature an assigned icing style in a stunning cake to win $25,000.

Robert Irvine travels to West Virginia to help a struggling single dad sort out the confusion of his Italian-American-barbecue restaurant.

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

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

Buddy and Duff create cakes portraying Santa's Workshop. Buddy creates a night-time scene with a napping Santa and Duff builds a tree that morphs into a toy train.

The cookie makers put their sweet spin on Christmas wreaths. Plus, they tackle a Christmas 'pull-me-up' display challenge involving a tsunami of icing.

The hosts work together on a Labour Day cookout, each bringing a unique ingredient or technique. Dishes include hibachi-style hot dogs and lemon iced tea.

This fierce battle features a lean protein: bison! The first round sees the chefs going in distinct directions with their jellybean and rib appetisers.

Andrew Zimmern explores the food culture in the glamourous desert oasis of Palm Springs, California. He tastes grilled rib eye and bone marrow butter.

Andrew Zimmern explores the cuisine of Santa Fe, New Mexico, where three cultures converge in every meal. He finds slow-roasted carne adovada and chile rellenos.

Andrew digs into Brooklyn's iconic eats. The multicultural borough offers old-school relics like juicy steak, perfect NY pizza, and Jewish pastries swirled with chocolate.

Andrew Zimmern unveils must-have eats in Birmingham, Alabama. This southern city cherishes soul food classics like fried catfish, hushpuppies, and barbecued chicken.

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos, octopus tostadas, and Filipino chicken adobo.

Andrew Zimmern unveils Tucson's iconic desert edibles. The culinary oasis sizzles with frontier flavours from legendary sun-dried beef to deep-fried chimichangas.

Host Jesse Palmer asks the twelve bakers to make autumn and winter doughnuts. Plus, they serve up creative apple and cheese desserts.

Four chefs who are passionate about pasta show the judges what they've got. In round two, the pasta plates must include a succulent seafood and a strange sweet.

Alex Guarnaschelli prepares an Italian showdown. She recruits fellow Italians for an epic celebration of seafood Bobby Flay will never forget.

Selena and Chef Alex Guarnaschelli prepare for her tree-trimming party. The feast includes black pepper roast beef and chocolate candy cane bark.

Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert's help to salvage their family legacy.

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

Four chefs create coastal cuisine from Puglia, but one competitor's mistake causes a big stink in the kitchen - literally.

Four winning chefs return for the finale, where they'll represent their regions and fight to take home a grand prize of $25,000.

In a salute to Diagon Alley, hosts James and Oliver Phelps ask the baking teams to make 50 handheld desserts to feed a crowd of Harry Potter fans.

Four talented grandmothers are put in charge of making a remarkable holiday feast. They open the first basket to find a wreath made of something sweet.

Elizabeth serves up shrimp from Santa Barbara harbour and steak with a peach buckle and caramel sauce for dessert for a special birthday celebration.

Buddy Valastro and Duff Goldman create cakes capturing scenes from the classic Christmas ballet, 'The Nutcracker.' Both teams feature the Rat King in their creations.

Kid baking teams are tasked with creating a cupcake cake to illustrate an adventure theme: wild jungle, undersea adventures or space odyssey.

Guy Fieri checks out seaside snacks, global spice, and Southern soul. In Georgia, he visits a Tybee Island joint serving gourmet hot dogs.

Guy Fieri seeks out South flavours! He visits an old ice cream shop serving seafood in Tybee Island and then a creative taco spot in Boise.

The bakers create a splendid high tea and use holiday movie tropes to create a dessert that's dripping with festive decorations.

Katie Lee Biegel cracks the wishbone with Turkey Day classics as the competitors attempt to squash Bobby Flay with a new turkey tradition.

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.

This fierce battle features a lean protein: bison! The first round sees the chefs going in distinct directions with their jellybean and rib appetisers.

Host Jesse Palmer asks the twelve bakers to make autumn and winter doughnuts. Plus, they serve up creative apple and cheese desserts.

Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert's help to salvage their family legacy.

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

Four chefs create coastal cuisine from Puglia, but one competitor's mistake causes a big stink in the kitchen - literally.

Buddy Valastro and Duff Goldman create cakes capturing scenes from the classic Christmas ballet, 'The Nutcracker.' Both teams feature the Rat King in their creations.

Kid baking teams are tasked with creating a cupcake cake to illustrate an adventure theme: wild jungle, undersea adventures or space odyssey.

The hosts cook with their favourite autumn produce. They use pears, Brussels sprouts, kale and butternut squash to make delicious dishes.

Three teams of talented cake and sugar artists must create a derby car fit for Santa's elves to avoid being sent home for the holidays.

Nick'. In the second qualifying round, Jeff Mauro challenges three new teams to imagine how Santa spends time relaxing with his BFF.

In the final qualifier, Jeff Mauro tasks three new teams with crafting a turkey and rider to race in the first annual Turkey Trot.

The six remaining teams face off for the first time as they must envision a hobby for Santa's reindeer to enjoy when they aren't pulling the sleigh.

The 10 bakers team up for boozy desserts! Then they take on five different styles of yule log cakes in 10 different flavour combinations.

The chefs find out that the ingredients for their dishes were chosen by fans on social media. An alarming sandwich appears in the first basket.

Some of the best chefs in the world compete in a tough culinary competition for a chance to win the belt, the title of champion and $150,000.

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter's establishment get back on their feet.

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

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

Molly Yeh hosts a lawn game day filled with sweet-and-spicy cauliflower, crispy fish sandwiches, a refreshing salad and a Midwest potluck staple.

Molly Yeh makes a delicious brunch for her family. She prepares chorizo scotch eggs and English muffins slathered in fresh chive butter.

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

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

For their final battle, Buddy and Duff create their own winter wonderlands. The teams construct arctic creatures and their habitats to decide the contest winner.

The kid baking teams go nuts with doughnut snow creatures! In the challenges, they must create cereal treat homes for their creatures.

Guy Fieri heads to a Los Angeles spot dishing out El Salvadorian with a twist. Then, he visits an Oregon food cart that serves up authentic Indian.

In Cincinnati, a smoking spot serves the city's signature chilli! Then, in Bend, Oregon, he visits a vegan joint that cooks up creative tostadas.

The bakers craft fresh corn desserts for a traditional Kwanzaa display and put their personal stamp on international holiday sweets.

Jeff Mauro is in the house with an extravagant holiday feast featuring fancy ingredients and prime cuts designed to celebrate Bobby Flay's demise.

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.

Three teams of talented cake and sugar artists must create a derby car fit for Santa's elves to avoid being sent home for the holidays.

The 10 bakers team up for boozy desserts! Then they take on five different styles of yule log cakes in 10 different flavour combinations.

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter's establishment get back on their feet.

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

For their final battle, Buddy and Duff create their own winter wonderlands. The teams construct arctic creatures and their habitats to decide the contest winner.

The kid baking teams go nuts with doughnut snow creatures! In the challenges, they must create cereal treat homes for their creatures.

Back-to-school season isn't just for kids! The hosts teach new recipes and techniques, including chicken marsala and ricotta gnudi with browned butter.

Four chefs battle using super spicy foods, including one of the hottest peppers on earth. A hot Indian dish finds its way into the second round.

S2/E5 - Nutcracker On Stage'. Carla Hall tasks the baking teams with capturing The Nutcracker ballet in gingerbread, complete with a stage and a baked item featuring nuts.

S2/E6 - North Pole Games'. The North Pole's citizens are sporty, so Carla Hall challenges the teams to create gingerbread displays with moving parts that show off the unique games.

S2/E7 - Christmas Ski Chalet'. Host Carla Hall tasks the baking teams with bringing a huge holiday ski chalet to life while incorporating a baked element made with a fancy liqueur.

It's a holiday pantry raid as nine bakers create canned fruit desserts! Later they make Thanksgiving pies with heartfelt messages on top.

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

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

The chefs find BLT-themed ingredients in every basket, including a cheesy-creamy comfort food in the first round and a lettuce-flavoured ingredient for dessert.

Four winning chefs return for the finale, where they'll represent their regions and fight to take home a grand prize of $25,000.

In a salute to Diagon Alley, hosts James and Oliver Phelps ask the baking teams to make 50 handheld desserts to feed a crowd of Harry Potter fans.

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

The chefs are in for a puzzle when they discover a very sweet drink and a tricky beef product in the first round. A giant clam proves challenging.

Four festive cookie makers share the magic of Christmas vacation with two-sided picture postcards. Then, they craft 360-degree Christmas camper vans.

The finalists upgrade Santa's cookies, stuff their stockings with eclairs and build championship-worthy holiday train cakes for $25,000.

Whenever Elizabeth's cousin visits, it's a casual time centred around food. Elizabeth makes honey-glazed wings, artichoke dip and potato fritters for the occasion.

Kid baking teams are tasked with creating a cupcake cake to illustrate an adventure theme: wild jungle, undersea adventures or space odyssey.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

In Los Angeles, Guy Fieri visits a taco truck that goes big with the birria! In Ohio, he checks out an elevated diner that spices up a chicken sandwich.

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

The bakers face some heated challenges. They create ugly sweater cakes, reimagine store-bought cake and build a snowman croquembouche to continue to the finale.

Home cook Bria George is anything but chicken when Eddie Jackson surprises her with an epic poultry power play against celebrity chef Antonia Lofaso.

Home cook Jen McNabb knows something's fishy when Eddie Jackson challenges her to a halibut face-off against the world-famous Chef Rocco DiSpirito.

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

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

Four chefs battle using super spicy foods, including one of the hottest peppers on earth. A hot Indian dish finds its way into the second round.

It's a holiday pantry raid as nine bakers create canned fruit desserts! Later they make Thanksgiving pies with heartfelt messages on top.

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

The chefs are in for a puzzle when they discover a very sweet drink and a tricky beef product in the first round. A giant clam proves challenging.

Kid baking teams are tasked with creating a cupcake cake to illustrate an adventure theme: wild jungle, undersea adventures or space odyssey.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

The hosts recreate the best local dishes from football tailgates across America. They start with a roast beef sandwich and make Cincinnati-style chili.

Hangry baskets are back, featuring foods for the broken hearted. In the first round, the chefs must incorporate the post-breakup standbys wine and chocolate.

Casey Webb challenges three teams of bakers to create fantasy snow globe cakes that capture Christmas magic. They use ice sculpture to enhance the glitz.

Three teams of master festive bakers and their ice sculptors compete to show off a new side of Mrs. Claus in out-of-this-world cake designs and displays.

The remaining baking teams and their ice sculptors create the ultimate night before Christmas cake display featuring Santa Claus, for the $25,000 prize.

The chefs showcase what they know about making amazing Venetian dishes. But a strikingly strange ingredient threatens to throw them off their game.

Four chefs face issues of confidence and competence as they focus on the fabulous food of Tuscany in all its fresh, humble glory.

A slithery surprise challenges four chefs as they take on ingredients from Italy's robust Emilia-Romagna region.

Molly Yeh hosts a lawn game day filled with sweet-and-spicy cauliflower, crispy fish sandwiches, a refreshing salad and a Midwest potluck staple.

Molly Yeh makes a delicious brunch for her family. She prepares chorizo scotch eggs and English muffins slathered in fresh chive butter.

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

Andrew Zimmern explores the elaborate and unique food feasts of Kyoto, Japan. He samples their traditional multicourse meal known as kaiseki and the comfort food obanzai.

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

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

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

Jesse Palmer celebrates Shark Week on the sandy shores by challenging the bakers to make shark bite cookie bars in the shape of beach items.

Selena and Chef Claudette Zepeda prepare a Mexican festive feast. They make roast ham with salsa matcha and a Mexican twist on a historic salad.

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

Elizabeth prepares a picnic of pesto caprese sandwiches, blueberry pie and elderberry spritzer for her boys who tackle a big project.

Alex Guarnaschelli prepares an Italian showdown. She recruits fellow Italians for an epic celebration of seafood Bobby Flay will never forget.

Selena and Chef Alex Guarnaschelli prepare for her tree-trimming party. The feast includes black pepper roast beef and chocolate candy cane bark.

Four winning chefs return for the finale, where they'll represent their regions and fight to take home a grand prize of $25,000.

In a salute to Diagon Alley, hosts James and Oliver Phelps ask the baking teams to make 50 handheld desserts to feed a crowd of Harry Potter fans.

Four festive cookie makers share the magic of Christmas vacation with two-sided picture postcards. Then, they craft 360-degree Christmas camper vans.

After learning the latke basics, Jesse Palmer has the bakers fry up latke-inspired desserts. Then, the bakers create letterboard holiday bars.

Selena and Chef Claudette Zepeda prepare a Mexican festive feast. They make roast ham with salsa matcha and a Mexican twist on a historic salad.

Hangry baskets are back, featuring foods for the broken hearted. In the first round, the chefs must incorporate the post-breakup standbys wine and chocolate.

Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast.

Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.

Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.

Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.

Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.

In a star-studded event, three of Bobby Flay's friends - Sunny Anderson, Alex Guarnaschelli and Buddy Valastro - unite to try and take him down.

Supermodel Gigi Hadid and chef Anne Burrell team up to defeat Bobby. They are hoping international chefs Melissa Araujo and Max Robbins have what it takes.

Michael Symon and Giada De Laurentiis try to continue their winning streak against Bobby. The formidable duo recruit chefs Jessica Gamble and Fabrizio Schenardi.

Alex Guarnaschelli and Geoffrey Zakarian bring in two talented pastry chefs to defeat Bobby. One chef makes delicious Brazilian nut torrijas.

Comedian Heidi Gardner teams up with food critic Katie Lee to defeat Bobby. They recruit four chefs, including one of Bobby's former employees, to get the win.

Bobby makes a dangerous wager with chefs Geoffrey Zakarian and Sunny Anderson. Will Bobby's culinary overconfidence cost him a win.

The hosts each pick one supermarket staple to use in an easy and delicious weeknight dish, proving that even the professionals use shortcuts.

The competing chefs are surprised by parsley cake in round two. Next, the dessert basket includes cara cara oranges and a boozy condiment.

Selena Gomez rings in the new year with Chef Eric Adjepong. Selena tackles shrimp and banana grits, scallop benedict, and malva pudding.

Selena and Chef Alex Guarnaschelli prepare for her tree-trimming party. The feast includes black pepper roast beef and chocolate candy cane bark.

It's a surf-and-turf Christmas Eve as Michael Symon joins Selena Gomez in the kitchen. They cook up a lobster with homemade pasta and escarole salad.

Eddie Jackson hosts a big game showdown between nurse practitioner Robin and celebrity chef Joe Sasto. Will Robin secure the win and bring home $5,000.

Home cook Luke aims to walk away with $5,000 when he goes head-to-head against chef Maneet Chauhan in a battle with pork as the star ingredient.

Software consultant Tommy Ranucci must prove he's great with grains when he faces off against his childhood hero, Chef Andrew Zimmern.

Eddie Jackson surprises home cook and lifelong fan Natalie Dargham with a steak showdown for $5,000 against celebrity chef Jeff Mauro.

After three seasons of hosting, Eddie Jackson decides it's his time to compete against home cook Komal Montgomery. Ted Allen steps in as guest host.

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

Four festive cookie makers share the magic of Christmas vacation with two-sided picture postcards. Then, they craft 360-degree Christmas camper vans.

After learning the latke basics, Jesse Palmer has the bakers fry up latke-inspired desserts. Then, the bakers create letterboard holiday bars.

Andrew Zimmern explores Kanazawa in Japan. He samples everything from the kano crab to sushi and other tantalising treats that are unspoiled by international tourism.

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.

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

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

The remaining teams are challenged to create a sleigh design to wow Mr. Claus. Then, they build inventive snow forts for an epic snowball battle.

Three teams reveal what will happen when the kids finally catch Santa in the act while showcasing an anti-gravity element made entirely of cake.

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

Elizabeth's friends and family help harvest the lavender field behind her parents' house. As a thank you, Elizabeth makes chicken piri piri and lemon cake.

Some of the best chefs in the world compete in a tough culinary competition for a chance to win the belt, the title of champion and $150,000.

Molly Yeh hosts a lawn game day filled with sweet-and-spicy cauliflower, crispy fish sandwiches, a refreshing salad and a Midwest potluck staple.

Molly Yeh makes a delicious brunch for her family. She prepares chorizo scotch eggs and English muffins slathered in fresh chive butter.

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

Three teams reveal what will happen when the kids finally catch Santa in the act while showcasing an anti-gravity element made entirely of cake.

The remaining teams are challenged to create a sleigh design to wow Mr. Claus. Then, they build inventive snow forts for an epic snowball battle.

Jesse Palmer celebrates Shark Week on the sandy shores by challenging the bakers to make shark bite cookie bars in the shape of beach items.

The competing chefs are surprised by parsley cake in round two. Next, the dessert basket includes cara cara oranges and a boozy condiment.

Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.

Ree makes dinner in miniature for a fun get-together with her niece. She prepares adorable bacon cheeseburger bites and charming Waldorf salad skewers.

Ree makes a Mexican-inspired family dinner on the grill. On the menu are marinated carne asada with skewers of chipotle glazed shrimp and corn and squash salad.

Ree cooks easy eats with her kids, including wafflewiches using turkey bacon and roast beef. Plus, she makes shortcut homemade ravioli and an omelette in a mug.

Ree makes easy food on the ranch, starting with a roasted Greek salad. Then, she stir-fries sesame noodles with mushrooms and makes fried mozzarella bites.

Ree Drummond cooks up ranch-style Italian with the help of her kid crew. There's chicken Florentine mac and cheese, and squash spaghetti for a healthy bolognese.

Ree serves up easy, delicious Labor Day eats. There are crispy wings with hot honey sauce and spicy pimento cheese grits. Plus, she makes divine peach shortcakes.

Ree makes quick family meals at home on the ranch. There's pork marsala with mushrooms, grilled shrimp panzanella and spinach artichoke calzones.

Ree has four speedy suppers for ideal Monday to Friday meals. She makes Cajun surf and turf pasta, pineapple chicken stir-fry and a quick corn quesadilla.

Ree Drummond shares tailgate-friendly favourites for game day. She makes portable Italian pork sandwiches, and easy slow-cooker teriyaki ribs.

It's all about speed as Ree shares four quick recipes! With her kids behind the camera, she makes pancetta and butternut squash pasta and simple chocolate cake.

The hosts are throwing it back to iconic party bites that deserve a comeback, but with a twist! They create taleggio fondue and mini beef wellington.

This battle is packed with must-have ingredients for a hangover. A greasy favourite and carbs get the chefs' creative juices flowing in the first round.

Matt and Lisa share ideas for a special Christmas Day feast. Matt prepares roast turkey with spiced butter and Lisa makes a bitter chocolate and orange liqueur tart.

Matt and Lisa serve up food for when friends come to dinner. Dishes include glazed baked gammon with tangy pineapple chutney and chef Marcus Bean cooks lamb stew.

Matt cooks a luxurious seafood risotto and Lisa visits chefs for their favourite festive treats. Guest chefs Omar Allibhoy and Levi Roots share their festive recipes.

Matt and Lisa serve up alternative festive food. Sumptuous dishes include a fantastic beef Wellington with silky Madeira sauce.

Matt and Lisa revamp classic festive dishes such as roast goose with prune and Armagnac stuffing. And, chef Tristan Welch makes a Christmas pudding trifle.

Lisa and Matt cook tasty Christmas comfort food. Lisa makes French onion soup topped with cheesy croutons and Matt serves fennel and black pepper pork belly.

The bakers use Black Friday kitchen gadgets to make desserts. Then, they work in teams to create cornucopia bread baskets filled with flavoured breads.

S4/E9 - Triple D Nation: Mac Meat'. It's a full-blown meat-fest when Guy Fieri checks out meatloaf in Las Vegas. Then, he hits up stuffed street tacos and unique burgers in New Jersey.

S4/E10 - Triple D Nation: Wrapped Up'. Guy visits a crepe shop in Vegas that serves everything from pork to peaches. Plus, he tries killer carnitas in Santa Barbara, California.

Four series judges compete alongside their significant others in a festive battle between friends. Gingerbread and olives are an odd combo in the dessert basket.

Selena and Chef Claudette Zepeda prepare a Mexican festive feast. They make roast ham with salsa matcha and a Mexican twist on a historic salad.

Jesse Palmer celebrates Shark Week on the sandy shores by challenging the bakers to make shark bite cookie bars in the shape of beach items.

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

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

Guy Fieri checks out how stellar sandwiches stack up with a chicken trifecta in Nebraska, dynamite dip in Alabama and bomb bao in Connecticut.

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice. Chefs challenge Bobby Flay to the ultimate festive baking battle.

It's a surf-and-turf Christmas Eve as Michael Symon joins Selena Gomez in the kitchen. They cook up a lobster with homemade pasta and escarole salad.

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

Elizabeth often makes food to thank those who lend a hand. She prepares a corn lasagna and cherry almond scones to repay the kindness of her fellow ranchers.

Five cookie makers take on a new DIY Christmas decor trend: string art! Plus, they construct spinning Christmas cookie carousels for $10,000.

Five cookie makers come up with party costumes for gingerbread men. They also construct candy-filled versions of Downtown North Pole.

Five cookie makers reveal who's on Santa's nice and naughty list and create a display of cookie angel figurines filled with good spirits.

The bakers escape the cold with desert-inspired tarts. They ski into a cookie cake showdown and highlight holiday vacation spots in a bid to win $25,000.

Home cook Sean Johnson is flying high when Eddie Jackson surprises him with a duel of duck against Chef Alex Guarnaschelli.

It's a coastal competition when Eddie Jackson stuns home cook Chelsea Gieselmann with a seafood showdown against Chef Alex Guarnaschelli.

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

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

This battle is packed with must-have ingredients for a hangover. A greasy favourite and carbs get the chefs' creative juices flowing in the first round.

The bakers use Black Friday kitchen gadgets to make desserts. Then, they work in teams to create cornucopia bread baskets filled with flavoured breads.

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

Guy Fieri checks out how stellar sandwiches stack up with a chicken trifecta in Nebraska, dynamite dip in Alabama and bomb bao in Connecticut.

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

Five cookie makers take on a new DIY Christmas decor trend: string art! Plus, they construct spinning Christmas cookie carousels for $10,000.

Five cookie makers come up with party costumes for gingerbread men. They also construct candy-filled versions of Downtown North Pole.

The hosts share viral holiday food crafts and inspired dishes for a festive feast. The menu includes super cheesy hometown lasagne and fried shrimp.

Four talented grandmothers are put in charge of making a remarkable holiday feast. They open the first basket to find a wreath made of something sweet.

Carla Hall ushers in an all-pastry holiday extravaganza. Chefs Alex Guarnaschelli, Damaris Phillips and Zac Young are here for the action.

Bobby Flay's favourite holiday elf, Carson Kressley, brings the mischief while chefs bring some modern flair to classic holiday dishes.

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

Jesse Palmer asks the seven remaining bakers to create festive Hanukkah olive oil cakes. Then, they must put a spin on dreaded holiday desserts.

S4/E11 - Triple D Nation: Sandwiches'. In Boise, Idaho, Guy visits an old school drive that deep dunks their Monte Cristos. Plus, in Atlantic City, patties are all wrapped up in pizza dough.

S4/E12 - Triple D Nation: Biscuits'. Guy samples Irish-inspired egg rolls in Jacksonville, Florida, and an all-American breakfast with an English twist in Ventura, California.

Four series champions are challenged to make holiday desserts. In the first round, they must get creative with pomegranate, nutmeg and a gingerbread wreath.

Three teams reveal what will happen when the kids finally catch Santa in the act while showcasing an anti-gravity element made entirely of cake.

The remaining teams are challenged to create a sleigh design to wow Mr. Claus. Then, they build inventive snow forts for an epic snowball battle.

Buddy Valastro, Duff Goldman and their teams face off in their first challenge, building Christmas cakes inspired Charlie Brown, Snoopy and the Peanuts gang.

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

Guy Fieri digs into dishes with and without meat, like righteous rabbit in Alabama, meatless chicken in Nebraska and gangster Greek in Connecticut.

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience in the kitchen! Rough waters in the appetiser round make for a rocky start.

Guy Fieri continues the first-round battles with some rematches and battles featuring newcomers ready to shake things up.

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

Elizabeth's cousins are visiting the ranch to lend a hand. Afterward, Elizabeth cooks dinner for everyone featuring chicken marsala and molten chocolate cake.

Five crafty cookie makers design their version of a young Santa and Mrs. Claus and build cookie greenhouses with edible windows and herbs.

Five merry cookie makers create edible Christmas comic strips and go big with cookie ornaments that incorporate some extra-small ingredients.

Five bakers create holiday cookies from when dinosaurs roamed the Earth and craft 3D vehicles fuelled with soda flavours for moving around the North Pole.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

The always festive Carson Kressley gifts Bobby Flay with a partridge in a pear tree and some special guests. The chefs devise 12 ways to beat Bobby.