Ree Drummond revisit some of her favourite recipes from her books. She cooks up chicken fried steak medallions, pantry pasta and butter pecan French toast.

Ree Drummond creates four delicious make-ahead summer treats! She makes a party-worthy blackberry crepe cake, followed by strawberry prosecco peach jellies.

Ree Drummond makes fairground food, starting with bacon mac and cheese eggrolls. Next, there are classic county fair turkey legs served with a sweet and spicy BBQ sauce.

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

Four chefs who specialise in comforting and complex Creole cuisine get creative with their basket ingredients, which include alligator meat.

Elizabeth celebrates fall by hosting her annual apple cider press party! She serves up ranch meatloaf and apple empanadas with bourbon whipped cream.

A rainy day inspires Elizabeth to prepare a comforting lunch of roasted tomato soup and her great-grandmother's chocolate cake as a fireside dessert.

Elizabeth spends the day working cattle with her father and then makes a family dinner of arroz con pollo and lemon meringue pie.

With a crew coming to build a new fence, Elizabeth makes pistachio cinnamon rolls and a chicken pot pie to show her appreciation for their hard work.

Elizabeth invites friends and fellow moms to the ranch for a well-deserved night off. She cooks rib eye steaks and serves a walnut cake for dessert.

With her boys out for the day, Elizabeth treats herself to her favourite sweet potato ravioli and molasses lace cookies with white chocolate filling.

Guy Fieri invites four chefs to compete in two rounds of the guiltiest games ever. Guy kicks things off with three guilty-pleasure wheels.

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

Guy Fieri grabs fistfuls of flavour at a Mediterranean spot in California, a beachy bistro in New Jersey and an Argentine joint in Indianapolis.

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.

Three home cooks make their own version of the one-pot party dish. Plus, they prepare a platter of appetisers for a summer soiree in 30 minutes or less.

James hires a PR manager, much to Jessica's dismay. And, Kathleen reveals that Nate isn't an owner of the restaurant because she doesn't trust him.

The gang discuss hosting the perfect big game party, including a new spin on buffalo chicken enchiladas, spicy salami mozzarella sticks and a 'Brewsky' sour.

In the US, a Georgia cafeteria sticks to Southern staples and Salt Lake City boasts a top BBQ spot.

Four returning champs are put to the test by legendary judge Chris Santos. A beautiful ode to bacon is one of the ingredients in the appetiser basket.

Hosts James and Oliver Phelps challenge the bakers to create a 2-foot-tall showpiece with a magical effect that shares their love of Harry Potter.

The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue. The competitors go all out to impress the judge.

Ambitious young chefs test their skills with appetizers featuring Texas toast. And, they must content with wacky entree ingredients including corn on the cob lemonade.

Four chefs from Diners, Drive-ins, and Dives compete to see who can make the best meals on a budget, including some seafood favourites.

Guy Fieri is checking out eateries with global flavours. After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food.

Guy Fieri is on the lookout for worldwide flavours. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos.

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

In the chocolate-themed finale, the remaining three bakers create brownie sundaes and a Happy Birthday USA chocolate fireworks cake to mark 4th July.

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

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Four chefs who specialise in comforting and complex Creole cuisine get creative with their basket ingredients, which include alligator meat.

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Guy Fieri invites four chefs to compete in two rounds of the guiltiest games ever. Guy kicks things off with three guilty-pleasure wheels.

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The gang discuss hosting the perfect big game party, including a new spin on buffalo chicken enchiladas, spicy salami mozzarella sticks and a 'Brewsky' sour.

In the US, a Georgia cafeteria sticks to Southern staples and Salt Lake City boasts a top BBQ spot.

This channel is off air, or it has temporarily no EPG data yet.

Four returning champs are put to the test by legendary judge Chris Santos. A beautiful ode to bacon is one of the ingredients in the appetiser basket.

Ambitious young chefs test their skills with appetizers featuring Texas toast. And, they must content with wacky entree ingredients including corn on the cob lemonade.

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Four chefs from Diners, Drive-ins, and Dives compete to see who can make the best meals on a budget, including some seafood favourites.

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The hosts create an easy but impressive menu perfect for entertaining! They make a creamy burrata and sweet fig appetizer and pan roasted filet mignon.

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Four chefs in hog heaven compete to serve up the best celebration of pork. A prized cut of meat appears in the appetiser round, with an offal surprise in the entrée round.

Robert Irvine heads to Grenada, Mississippi, where the owner of the failing 333 Restaurant, Allyson, is also busy teaching art full-time.

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Robert Irvine heads to Shreveport, Louisiana, to save Eddie's Restaurant, a seafood spot and a family legacy at risk of being run into the ground.

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In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

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Guy Fieri challenges three chefs with one five-minute shop for the whole competition, during which they can only grab two ingredients per aisle.

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Guy Fieri hits up a brunch bonanza in Columbus, Ohio, elevated eats in Boston and a taste of Italy in San Luis Obispo, California.

Guy Fieri checks out off-the-hook eats, including unique tamales in Indianapolis, prime-time chicken in New Jersey and loaded lamb chops in Ohio.

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.

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Three all-star chefs take on the most extreme ABC game yet as Guy Fieri gives them a whopping $100 each to score ingredients at the alphabet auction.

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Zoë explores new twists on Hanukkah classics, making latkes and cake doughnuts topped with a saffron glaze, crushed pistachios, and rose petals.

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During hot weather, Zoë stays cool by making an icebox cake with chocolate wafers and caramel cream, and a no-bake British dessert called a posset.

The gang shares sweet flavour pairings, like pomegranate glazed lamb and agrodolce salmon. Plus, they share chocolate cocktails with guest Anne Burrell.

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After that, he travels to Nashville for a diner that is taking lamb to the next level.

With legendary judges working as their sous chefs, four chefs compete to see who will win $25,000 in cash, $25,000 for charity and legendary status.

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Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana.

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Guy Fieri's checks out craveable favourites, including cheesesteak in Ohio, Thai tea pancakes in Minneapolis and carne asada burritos in Montana.

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

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

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Guy Fieri challenges four chefs to prepare a fried feast using Flavortown Market's red light specials as mandatory ingredients.

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Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.

Guy Fieri digs into some surprising ingredients. In Santa Fe, a culinary pub serves lamb neck, and a Kansas City tapas joint dishes out duck tongue tacos.

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The competition begins as 10 elite bakers take on Southern dessert challenges. In the first round, the bakers are given four hours to make a May Day Piecaken.

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

Chef Tiffani Faison and The Kitchen's Jeff Mauro give Bobby Flay a royal pain as chefs Roosevelt Ceasar and Natalia Rosario make a run for his crown.

Four chefs in hog heaven compete to serve up the best celebration of pork. A prized cut of meat appears in the appetiser round, with an offal surprise in the entrée round.

Guy Fieri challenges three chefs with one five-minute shop for the whole competition, during which they can only grab two ingredients per aisle.

The gang shares sweet flavour pairings, like pomegranate glazed lamb and agrodolce salmon. Plus, they share chocolate cocktails with guest Anne Burrell.

After that, he travels to Nashville for a diner that is taking lamb to the next level.

With legendary judges working as their sous chefs, four chefs compete to see who will win $25,000 in cash, $25,000 for charity and legendary status.

The junior chefs must remain fierce and focused as they attempt to make duck entrees, and one daring contestant makes peanut butter cookie lasagne.

Guy Fieri challenges four chefs to prepare a fried feast using Flavortown Market's red light specials as mandatory ingredients.

The hosts share creepy Halloween creations and recipes for kids of all ages! They create graveyard chicken enchiladas and a 'dead velvet cake'.

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

Chef Marinka returns from her tropical holiday in Bali. As a lover of seafood, she wants to share the seafood dishes she enjoyed abroad, adding her own twist.

Chef Marinka wants to share the recipes that she enjoyed most when she was growing up. On the menu is simple, home-comfort dishes that are utterly delicious.

Host Chef Marinka shares wholesome, hearty and personal recipes that can be whipped up in any kitchen. She puts a modern and traditional twist on each dish.

Marinka leads a hectic lifestyle and works to a tight schedule. She shares the simple yet tasty nutritious dishes that she relies on during a busy week.

Marinka holds a small party for her close friends, preparing a variety of tasty canapes alongside a delicious main dish and a fizzy lemongrass drink.

Chef Marinka prepares a handful of her favourite dishes using a few key ingredients including potato, cheese, beef and pasta.

Four chefs from Diners, Drive-ins, and Dives compete to see who can make the best meals on a budget, including some seafood favourites.

Guy Fieri hits the road for plant-based perfection in New Jersey, Tiffani Faison's Southern barbecue in Boston and a lamb kofta in California.

Guy Fieri is digging Greek-style lasagne in Ohio, top-notch chicken and dumplings in California and some big-deal BBQ at the Jersey shore.

Four chefs are all about the meat and potatoes with baskets that feature this classic food combo. They'll have to make bite-sized appetisers out of mighty portions.

Hosts James and Oliver Phelps challenge the bakers to create a 2-foot-tall showpiece with a magical effect that shares their love of Harry Potter.

The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue. The competitors go all out to impress the judge.

The team cooks the most shareable, Instagrammable dishes ever! The picture-perfect menu includes spring pasta with mushrooms and Korean-inspired corn dogs.

The night belongs to foodies as four chefs celebrate international night markets and the culinary creativity they inspire.

After more than 20 nonstop hours, the final chefs must create an elevated lunch and dinner to win $75,000 and the winning title.

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.

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

The young chefs have to work with the odd ingredients found in their baskets. Who will impress judges Martita Jara, Marcus Samuelsson and George Mendes.

Guy Fieri pairs four chefs in teams of two to create an elevated weeknight dinner. Then, the winning teammates must face off in a head-to-head battle.

Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

Guy Fieri is diving into the pie! He starts in Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, NV.

Duff Goldman's battle continues against Lincoln Alexander's team as they create cakes inspired by cartoons that feature gravity-defying effects.

Nine elite bakers are challenged to make their own version of Maryland's Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.

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

Alex Guarnaschelli and Jeff Mauro aim to take down Bobby Flay. Chefs Kathy Fang and Natascha Hess get into a pickle with the star ingredient.

Katie Lee Biegel and David Burtka dial up the distractions while chefs Lambert Givens and Jesse Houston try to beat Bobby Flay.

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

Four chefs from Diners, Drive-ins, and Dives compete to see who can make the best meals on a budget, including some seafood favourites.

The team cooks the most shareable, Instagrammable dishes ever! The picture-perfect menu includes spring pasta with mushrooms and Korean-inspired corn dogs.

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.

Deceiving ingredients in the baskets are not what they appear to be, and the chefs must do a double take to find out they've been faked.

The young chefs have to work with the odd ingredients found in their baskets. Who will impress judges Martita Jara, Marcus Samuelsson and George Mendes.

Guy Fieri pairs four chefs in teams of two to create an elevated weeknight dinner. Then, the winning teammates must face off in a head-to-head battle.

The hosts share the viral trends that are worth making! They recreate a chilli crisp egg bowl, whipped feta dip and cashew cheese sauce.

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.

As the competition begins, Duff Goldman's team takes on Elizabeth Rowe's team in the first battle featuring cakes inspired by the world of Superman.

Duff Goldman's team and Ashley Holt's team battle to make cakes inspired by their best meal ever and featuring hyper realistic food.

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

Guy Fieri challenges four chefs to prepare a fried feast using Flavortown Market's red light specials as mandatory ingredients.

Guy Fieri's digging creative comfort foods, including meatloaf in Massachusetts, chicken and biscuits in Ohio and a grilled cheese in Indianapolis.

The four competitors ramp up the creativity with a peanut butter appetizer, grilled entrées with some sweet sauces and a squash dessert.

Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana.

Guy Fieri's checks out craveable favourites, including cheesesteak in Ohio, Thai tea pancakes in Minneapolis and carne asada burritos in Montana.

Mika Leon squares off against Brad Delgado, accusing him of stealing her recipes. Tommy Jobst and Chris Lombardi have an epic burger showdown.

The hosts are putting delicious grown-up spins on childhood favourites. They include mortadella and fig pizza bagel and Philly cheesesteak sloppy Joe.

Next, things are smoking with an appetizer made with smoked fish and in Des Moines, a smoked duck special.

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetiser basket, including escargot pearls.

Molly Yeh hosts a big, bread-y, buttery family feast with spiced ham, pillowy rolls, savoury stuffing and a smooth, silky pie for dessert.

Molly Yeh whips up fast-food favourites for a test drive in the new van, including a satisfying sandwich, chicken nuggets, and cake on a stick.

Ina is joined by friend Emily Blunt for a day of cooking and conversation. Ina welcomes her guest with classic English cream scones and Emily makes turkey Bolognese.

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.

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

Sixteen skilled young chefs return to compete for $25,000. In the first battle of the five-part tournament, they have to cook pork tenderloin.

Guy Fieri's son Hunter puts six returned items in each chef's cart, and the competitors must use all six ingredients throughout both rounds.

Guy Fieri digs into all kinds of flavour on his gastronomic trip. He samples wild boar spaetzle in Nevada and bagels in Massachusetts.

Guy Fieri's trip takes him to joints serving unique eats. He tries lamb curry in Santa Fe, NM, pork belly banh mi in Reno, NV, and a mac-and-cheese waffle.

In the final, the teams make alien invasion cakes. Next, 50 cake fans decide which of the six winning cakes will take home the $40,000 grand prize.

The eight bakers must feature Montana and Idaho's famous huckleberries in their huckleberry pastry tower. Next, the bakers celebrate Utah's official snack.

Working with chefs they just met, the competitors strategize, collaborate and execute under the critical eyes of Michael and Bryan Voltaggio.

Hamilton star Christopher Jackson and chef Josh Capon double-team Bobby Flay while chefs Edwin Bayone and Kyle McClelland deep-fry his ego.

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.

Guy Fieri challenges four chefs to prepare a fried feast using Flavortown Market's red light specials as mandatory ingredients.

The hosts are putting delicious grown-up spins on childhood favourites. They include mortadella and fig pizza bagel and Philly cheesesteak sloppy Joe.

Next, things are smoking with an appetizer made with smoked fish and in Des Moines, a smoked duck special.

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetiser basket, including escargot pearls.

Sixteen skilled young chefs return to compete for $25,000. In the first battle of the five-part tournament, they have to cook pork tenderloin.

Guy Fieri's son Hunter puts six returned items in each chef's cart, and the competitors must use all six ingredients throughout both rounds.

The hosts shake things up with a new take on a good old-fashioned recipe swap! Each host shares a classic dish made in another's signature style.

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.

Valerie Bertinelli and Duff Goldman ask the 12 kid bakers to create colourful carved butterfly cakes. After judging, one baker leaves the competition.

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination.

Guy Fieri pairs four chefs in teams of two to create an elevated weeknight dinner. Then, the winning teammates must face off in a head-to-head battle.

Guy Fieri grabs smoking smash burgers in East Boston, flavour-bursting bone marrow in Minneapolis and the-bomb Bengali-American fare in Ohio.

Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana.

Creativity blossoms as four Julia Child fans compete with baskets inspired by Julia's recipes for a chance to win a dream trip to France.

The night belongs to foodies as four chefs celebrate international night markets and the culinary creativity they inspire.

After more than 20 nonstop hours, the final chefs must create an elevated lunch and dinner to win $75,000 and the winning title.

The hosts pass pantry ingredients to each other for different recipe ideas. The tasty dishes include buttermilk brined pork chop and cheeseburger chickpea skillet.

Guy Fieri revisits some of the best of Flavortown, from a noodle house in San Diego to a neighbourhood bistro in New Orleans and an award-winning BBQ joint in Iowa.

In this battle, the chefs create flavourful, veggie-packed plates that could win over even the most die-hard carnivores.

The eleven remaining bakers kick off the spring equinox with trendy ube-flavoured desserts and flower-covered dome cakes.

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.

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

Four more previous champs return to the kitchen. An infamous ingredient appears in the appetizer basket - which young chef will impress the judges.

Guy Fieri kicks off GGG's biggest and wildest team tournament with a TOC Champs vs. Culinary Giant Slayers relay showdown.

Guy and his son, Hunter, take a trip to Juneau, Alaska. They taste reindeer pie from a wood-fired pizza wagon and some Latin-Asian fusion in a funky basement spot.

In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.

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

The seven bakers put their own spin on South Dakota's kuchen. Then for the bake-off challenge they make a new dessert with Minnesota's scotcheroo ingredients.

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. The chefs turn microwave meals into works of art for Eric Adjepong.

Natalie Morales is back in the kitchen with Eddie Jackson and chefs Tim Kuklinkski and Sedesh Wilkerson to beat Bobby in a battle of Scotch eggs.

Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a 'drop challenge' to erase him off the board.

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.

Guy Fieri pairs four chefs in teams of two to create an elevated weeknight dinner. Then, the winning teammates must face off in a head-to-head battle.

The hosts pass pantry ingredients to each other for different recipe ideas. The tasty dishes include buttermilk brined pork chop and cheeseburger chickpea skillet.

Guy Fieri revisits some of the best of Flavortown, from a noodle house in San Diego to a neighbourhood bistro in New Orleans and an award-winning BBQ joint in Iowa.

In this battle, the chefs create flavourful, veggie-packed plates that could win over even the most die-hard carnivores.

Four more previous champs return to the kitchen. An infamous ingredient appears in the appetizer basket - which young chef will impress the judges.

Guy Fieri kicks off GGG's biggest and wildest team tournament with a TOC Champs vs. Culinary Giant Slayers relay showdown.

The hosts throw a Friendsgiving party with inventive Turkey Day dishes. The menu includes toasted mulled cider margaritas and pumpkin spice latte puddings.

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.

The bakers craft lifelike cake recreations of items found in the produce aisle. Will the stabbers know what is real and what is cake.

The second-round action continues as the last of the Super 16 fights for a chance at the quarterfinals. Guy Fieri has four final spots in the Great 8.

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

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.

Molly Yeh hosts a big, bread-y, buttery family feast with spiced ham, pillowy rolls, savoury stuffing and a smooth, silky pie for dessert.

Molly Yeh whips up fast-food favourites for a test drive in the new van, including a satisfying sandwich, chicken nuggets, and cake on a stick.

Ina is joined by friend Emily Blunt for a day of cooking and conversation. Ina welcomes her guest with classic English cream scones and Emily makes turkey Bolognese.

Guy and Hunter Fieri cook up some sizzling takeout with a crazy burger from Phoenix and handmade sausages from Portland, Oregon.

Guy and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

Sherson and Ann share some of their favourite recipes, including Chilli Assam Prawns, fragrant Tea Infused Herbal Eggs and Lamb Curried Meatballs.

Sherson and Ann share ways to make poultry shine. They cook steamed basil chicken, a one-pot wonder of stewed duck, and Indo-style grilled chicken.

Kathleen's new oven breaks right before her guests arrive. Plus, Jeanette and Randi take a mini vacation, but she is upset when he makes a business stop.

Ree Drummond challenges the competitors to make weekend meals with a $50 budget. After making a grilled summer sandwich, they prep for unexpected guests.

They must make a refined Italian dish for guest judge Jet Tila while battling sabotage.

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

Hosts James and Oliver Phelps challenge the bakers to create a 2-foot-tall showpiece with a magical effect that shares their love of Harry Potter.

The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue. The competitors go all out to impress the judge.

The night belongs to foodies as four chefs celebrate international night markets and the culinary creativity they inspire.

After more than 20 nonstop hours, the final chefs must create an elevated lunch and dinner to win $75,000 and the winning title.

The eleven remaining bakers kick off the spring equinox with trendy ube-flavoured desserts and flower-covered dome cakes.

Ree Drummond challenges the competitors to make weekend meals with a $50 budget. After making a grilled summer sandwich, they prep for unexpected guests.

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.

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.

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

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

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

The hosts share essential Turkey Day recipes, including butterflied roast turkey, creamy potato puree, green bean salad and a classic chess pie.

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.

Andrew is on Route 66 to explore the iconic eats along the highway. He eats paddlefish roe, tries ranch dressing soda and judges a calf fry cook-off.

Andrew cruises up America's most scenic highway. He goes hagfish fishing, eats the reproductive organs of sea urchins and forages for molluscs.

Andrew follows Mark Twain's path down the Mississippi River for a taste of Americana. He tries frog legs, hunts wood duck and samples fish ribs.

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.

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

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

Guy Fieri samples spicy and sweet foods, such as righteous rum cake in Georgia, artisan pizza in Colorado, and dynamite duck in San Antonio.

Guy Fieri goes fanatical for Phoenix-area fare. There's Irish-Southwest mashups, spiced-up pizza and redefined Mexican street food.

Guy Fieri dives into killer culinary and cocktails, from an over-the-top Mexican spot in San Antonio, TX, to a hidden speakeasy in Brunswick, GA.

The eleven remaining bakers kick off the spring equinox with trendy ube-flavoured desserts and flower-covered dome cakes.

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.

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.

Sherson and Ann prepare three types of fish! They make spice-crusted baked cod, Indonesian-style fried catfish, and pomfret.

Sherson and Ann recreate restaurant favourites at home. They cook a big breakfast of truffled eggs, sautéed mushrooms and potato rosti.

Before heading to her friend's cabin for the weekend, and since blueberries are in season, Zoë bakes her blueberry lattice bars and scones with wild blueberries.

For her new book about cookies, Zoë's oatmeal raisin cookies pass her boys' taste test, but she must start over when they don't like her raspberry Linzer.

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

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

Sarah Benjamin and Malcolm Goh begin their Asian culinary journey in Bangkok, where they uncover the secrets to making authentic Pad Thai.

Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana.

Guy Fieri's checks out craveable favourites, including cheesesteak in Ohio, Thai tea pancakes in Minneapolis and carne asada burritos in Montana.

Mika Leon squares off against Brad Delgado, accusing him of stealing her recipes. Tommy Jobst and Chris Lombardi have an epic burger showdown.

Molly Yeh hosts a big, bread-y, buttery family feast with spiced ham, pillowy rolls, savoury stuffing and a smooth, silky pie for dessert.

Molly Yeh whips up fast-food favourites for a test drive in the new van, including a satisfying sandwich, chicken nuggets, and cake on a stick.

Ina is joined by friend Emily Blunt for a day of cooking and conversation. Ina welcomes her guest with classic English cream scones and Emily makes turkey Bolognese.

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

Before heading to her friend's cabin for the weekend, and since blueberries are in season, Zoë bakes her blueberry lattice bars and scones with wild blueberries.

For her new book about cookies, Zoë's oatmeal raisin cookies pass her boys' taste test, but she must start over when they don't like her raspberry Linzer.

Kathleen's new oven breaks right before her guests arrive. Plus, Jeanette and Randi take a mini vacation, but she is upset when he makes a business stop.

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.

Ree Drummond lets the sunshine into her ranch kitchen with a stunning coconut shrimp salad and very seasonal summer vegetable enchiladas.

Ree Drummond cooks up some delicious ideas for a barbecue feast using a grilled pineapple pepper relish to top both her sticky BBQ glazed pork tenderloin and baked cheese.

Ree Drummond cooks up some quick midweek dinners, starting with grilled steak naan tacos and fast salmon bites with warm brussels sprout slaw.

Ree and her sister Betsy bring a taste of Seattle to the prairie. They whip up a clam dip, crispy savory pancakes and a baked fontina cheese board.

Ree wins big with a spread of great game day favourites. She kicks off with Bacon Cheeseburger Dip, followed by a Salsa Trio that's in a different league.

Ree cooks some Fall dishes, starting with an Autumn steak salad and a one-pan chicken skillet. Then, she prepares Santa Fe Eggs in Purgatory for an all-day breakfast.

Ree prepares sweets for visitors at her and her sister's remodelled home. She starts with classic s'mores cookies and shortcut cherry cheesecake brownie cups.

Ree makes meals that are budget-friendly and big on flavour. These include hearty veggie ragu with cheesy polenta and a 16-minute creamy pork chop pasta.

Ree makes family-friendly food, starting with an over-the-top bacon cheeseburger salad and colourful rainbow pizza. Next, she mashes up perfect potato nachos.

Ree shortcuts Thanksgiving with fast favourites for the big day feast. She cuts the cooking time with a spatchcock turkey and bakes stuffing muffins.

Ree Drummond gives Thanksgiving leftovers a luscious new lease of life with her epic next day Thanksgiving breakfast sandwiches and turkey spaghetti.

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.

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.

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.

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

Using fresh produce from a neighbours' farm, Elizabeth Poett makes dinner for her family. She prepares chile rellenos with poblano peppers and fresh corn.

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.

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

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.

Guy Fieri's son Hunter puts six returned items in each chef's cart, and the competitors must use all six ingredients throughout both rounds.

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

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

Four chefs honour Julia Child's legacy and compete to impress guest judge Isabella Rossellini with a potato product that would have made Julia cringe.

Ree Drummond challenges the competitors to make weekend meals with a $50 budget. After making a grilled summer sandwich, they prep for unexpected guests.

Kathleen's new oven breaks right before her guests arrive. Plus, Jeanette and Randi take a mini vacation, but she is upset when he makes a business stop.

The hosts are cooking up their takes on the greatest recipes in history! The classic dishes include chicken Marbella and grilled cheese and tomato soup.

Guy Fieri grabs fistfuls of flavour at a Mediterranean spot in California, a beachy bistro in New Jersey and an Argentine joint in Indianapolis.

Four talented young chefs set out on a European-themed competition. Each round uses a country's traditional ingredients, including Italy, Germany and England.

The remaining baking teams create 3-foot-tall showpieces inspired by Gringotts Wizarding Bank's resplendent main hall, tunnels and vaults.

Bobby Flay and Michael Symon suss out the talents of eight elite barbecue masters. Before choosing teams, they compete in a backyard BBQ challenge.

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

Sarah tucks into one of the Ho Chi Minh City's most popular noodle dishes, pho noodle soup! She then joins Chef Malcolm for a fine-dining rendition.

The youngest group of chefs competes for a spot in the finale. They must delicate seafood, chocolates in disguise and coffee and chili flakes in the dessert.

Culinary Award Winners take on Competition All-Stars in a tag-team challenge of creating a vegetarian version of a classic food duo.

Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.

Guy is digging into pork and pasta on this trip. In Chicago, he goes to a real-deal Italian spot with righteous ravioli and dynamite deep dish.

Eight elite pumpkin carvers begin their journey to become the next champion by creating the best porch display in the neighbourhood.

The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.

The chefs earn points for cooking, strategy and more as Maneet Chauhan decides their fate just two shifts shy of a massive pay day.

Eddie Jackson shocks nurse and home cook Helena when he reveals a surprise face-off against celebrity chef and restaurateur Maneet Chauhan.

Eddie Jackson surprises theatre teacher and home cook Derek with a once-in-a-lifetime opportunity to go up against famous chef and restaurateur Antonia Lofaso.

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.

Guy Fieri's son Hunter puts six returned items in each chef's cart, and the competitors must use all six ingredients throughout both rounds.

The hosts are cooking up their takes on the greatest recipes in history! The classic dishes include chicken Marbella and grilled cheese and tomato soup.

Guy Fieri grabs fistfuls of flavour at a Mediterranean spot in California, a beachy bistro in New Jersey and an Argentine joint in Indianapolis.

Four talented young chefs set out on a European-themed competition. Each round uses a country's traditional ingredients, including Italy, Germany and England.

The youngest group of chefs competes for a spot in the finale. They must delicate seafood, chocolates in disguise and coffee and chili flakes in the dessert.

Culinary Award Winners take on Competition All-Stars in a tag-team challenge of creating a vegetarian version of a classic food duo.

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 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.

Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.

Robert heads to Boulder City, Nevada to help struggling pizza restaurant Vinny's Little Italy. The owner is stuck in his ways and risks losing everything.

Robert Irvine comes to the rescue of Greg's BBQ in Belen, New Mexico. The ex-Marine owner suffers from health conditions but can't stop micromanaging his son.

Guy Fieri kicks off GGG's biggest and wildest team tournament with a TOC Champs vs. Culinary Giant Slayers relay showdown.

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

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

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.

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

Before heading to her friend's cabin for the weekend, and since blueberries are in season, Zoë bakes her blueberry lattice bars and scones with wild blueberries.

For her new book about cookies, Zoë's oatmeal raisin cookies pass her boys' taste test, but she must start over when they don't like her raspberry Linzer.

The team share their most flavoursome stuffed dishes! They include spinach and mushroom stuffed shells and sausage stuffed onion.

Guy Fieri hits up a brunch bonanza in Columbus, Ohio, elevated eats in Boston and a taste of Italy in San Luis Obispo, California.

Alligator tenderloin in the appetizer basket is a bit of a shock for the kids, and edible slime in the entree basket brings a giggle to their main dishes.

Guy Fieri gets a taste of barbecue beef banh mi in Boston, lamb meatball sub and octopus in Montana and jerk chicken in Minneapolis.

Guy Fieri is digging into dishes that start with great dough, including venison sopes in Minneapolis and blueberry-basil doughnuts in Montana.

Brian Goodman is laying claim to Jonathan Sawyer's James Beard Award, and De'Unaka Haley is battling to earn Niema DiGrazia's trust.

The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain.

Sarah and Chef Malcolm land in Singapore and check out two eateries that are famous for their take on the city's most iconic dish, chicken rice.

Four outstanding young cooks compete to gain a spot in the finale. The junior chefs must incorporate a guilty pleasure snack into their venison entrees.

GGG Judges take on Team Next Gen. The chefs engage in a battle of combining global ingredients with winning food adjectives.

Guy dives into sandwiches and Southern eats. In Spokane, a food truck smokes barbecue, and in Ashland, a Mexican joint puts a tasty twist on tamales.

Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.

Damaris Phillips tasks the carvers with creating topsy-turvy stacks of jack-o'-lanterns. Then, they must impress the judges with a spooky skeletal structure.

The five remaining bakers reinvent the Boston cream pie using coffee syrup. In the bake-off, they create beautiful plated desserts based on Maine's whoopie pies.