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

In a burger-themed battle, the chefs get a deep-fried surprise and a sloppy classic in round one. Next, they must cook with a bizarre canned product.

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.

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

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.

Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

The chefs must bid on their fourth ingredients in an exciting auction. In the entrée round, a bidding war breaks out over a premium item.

Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

Joanna elevates a simple, healthy salmon dinner with fresh and flavourful ingredients, complete with a light lemon orzo and a panna cotta topped with spiced pear.

Joanna prepares her family's Sunday night dinner featuring pot roast, a braided bread, romaine salad with buttermilk ranch dressing and warm apple pie.

Ree Drummond puts a spin on everyone's favourite Thanksgiving sides, including colourful carrots, cheesy pasta, easy bread, and a classic casserole.

Ree Drummond is all about fast and fabulous party food for entertaining. She makes herby meatballs, spiced-up shrimp, cheesy wontons, and cookies.

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.

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.

Zoë demonstrates the delicious versatility of a family favourite, crêpes. She prepares a tasty bananas Foster filling and a savoury crêpe manicotti.

Zoë prepares jelly doughnuts to share with her mum. Plus, they bake another filled pastry together based on her great-great-grandmother's recipe.

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

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

Joanna elevates a simple, healthy salmon dinner with fresh and flavourful ingredients, complete with a light lemon orzo and a panna cotta topped with spiced pear.

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.

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.

In the high-stakes tournament finale, the chefs are given even larger sums of money to bid for their fourth ingredient.

Iconic chefs Amanda Freitag, Tiffani Faison and Geoffrey Zakarian come out to play for $15,000 and bragging rights in this epic judge showdown.

The final three bakers create a showstopping party display of chocolate, cake, and a cocktail-inspired dessert in hopes of taking home $25,000.

Bobby Flay and Giada De Laurentiis explore the local food and traditions of Tuscany's countryside. Plus, they learn how to make the iconic pecorino cheese.

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

In a burger-themed battle, the chefs get a deep-fried surprise and a sloppy classic in round one. Next, they must cook with a bizarre canned product.

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

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

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

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

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

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

Michael Symon is ready to celebrate Dad with a twist on Texas chilli, sweet and savoury cornbread, and some chocolatey, nutty dessert bars.

Michael Symon enjoys a golden summer with his California-inspired feast of smoked tri-tip, grilled avocado salad and strawberry chiffon cake.

Michael Symon pays tribute to his mother-in-law's Southern culinary heritage with classic fried chicken, crispy okra and a simple, summery dessert.

Michael Symon explores the world of bold and spicy flavors with tangy chicken thighs, an iconic hot sauce and a kicked-up cake.

It's Beer Fest, and Michael Symon serves up porter braised ribs, beer braised potatoes and a fruity rice beer cocktail.

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.

The chefs tackle mac and cheese. The first-round basket includes a cocktail, and the entree round features a mac and cheese-inspired brunch item.

Crown'. Sunny Anderson pulls a 'yoke' on the five remaining bakers when she asks them to make edible bird's nest desserts filled with Easter eggs.

Sunny Anderson asks the remaining bakers to make over-the-top charcuterie boards filled with Easter treats. Then, the competitors try to fool the judges.

The remaining bakers take on the ultimate final challenge: a 4-foot-tall edible Easter basket filled with over-the-top desserts and the ultimate Easter cake.

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

The final three bakers create a showstopping party display of chocolate, cake, and a cocktail-inspired dessert in hopes of taking home $25,000.

Bobby Flay and Giada De Laurentiis explore the local food and traditions of Tuscany's countryside. Plus, they learn how to make the iconic pecorino cheese.

Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.

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.

Zoë hosts a women's business brunch with a French-themed menu. It includes a rustic apple tarte Tatin and savoury spinach and cheese soufflés.

Zoë pays tribute to her Nordic heritage. She prepares Swedish cream and krumkake, a pressed cookie and takes a lesson in making Norwegian lefse.

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

Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl 'The Cuban' Ruiz's funniest GGG moments.

Joanna prepares her family's Sunday night dinner featuring pot roast, a braided bread, romaine salad with buttermilk ranch dressing and warm apple 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.

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

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.

Joanna elevates a simple, healthy salmon dinner with fresh and flavourful ingredients, complete with a light lemon orzo and a panna cotta topped with spiced pear.

Joanna prepares her family's Sunday night dinner featuring pot roast, a braided bread, romaine salad with buttermilk ranch dressing and warm apple pie.

Ree Drummond puts a spin on everyone's favourite Thanksgiving sides, including colourful carrots, cheesy pasta, easy bread, and a classic casserole.

Ree Drummond is all about fast and fabulous party food for entertaining. She makes herby meatballs, spiced-up shrimp, cheesy wontons, and cookies.

Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl 'The Cuban' Ruiz's funniest GGG moments.

Iconic chefs Amanda Freitag, Tiffani Faison and Geoffrey Zakarian come out to play for $15,000 and bragging rights in this epic judge showdown.

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

The chefs tackle mac and cheese. The first-round basket includes a cocktail, and the entree round features a mac and cheese-inspired brunch item.

At a local Italian eatery Giada creates a 'daily special' for lunch. She and the chef make pan-roasted asparagus with crispy fried egg and Sin City cookies.

Giada celebrates the pizza of Naples by using her fresh Neapolitan-style dough to make broccoli and sausage and spinach and pancetta pizzas in an outdoor oven.

Giada creates dishes inspired by Sorrento's seafood and citrus, including grilled swordfish with candied lemon salad, and shrimp and grapefruit skewers.

Giada gets nostalgic creating some of her favourite childhood dishes. She serves up basic parmesan pomodoro, pizza bianca, and chocolate ricotta toast.

Giada and her Aunt Raffy dig into Nonna Luna's recipe diary to re-create Sartu Di Riso, inspired by Giada's grandparents' honeymoon on the Amalfi Coast.

Giada is in Scala for lunch after a game of bocce with the locals. They enjoy marinated salumi sandwiches and tomato, avocado and escarole salad.

Giada spends Sunday afternoon in the kitchen cooking for a family gathering. The menu includes roasted beets with cherries and pistachios, and lamb osso buco.

Giada visits her favourite bakery in Sorrento. She bakes her famous pound cake to pair with limoncello zabaglione and makes a chocolate pistachio fudge tart.

Giada hosts a cocktail party on her villa deck for neighbours and friends, serving Italian cocktails along with small bites inspired by California.

Giada De Laurentiis is in Florence preparing a Tuscan-style lunch. Dishes include 'greens and beans' salad and a classic dessert of biscotti and sweet wine.

Giada honours her Italian movie star grandmother, Nonna Luna, with her own take on northern Italian favourites such as bitter rice and white chocolate orzo pudding.

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

The chefs aim for bacon perfection! The appetizer basket includes a Japanese condiment and a bacon-y bar food, with biscuit dough in the entree round.

Chef Andrew Zimmern and Joanna trade their gorgeous recipes. Andrew prepares grandma Zimmern's meatloaf and Joanna makes her toffee cake with dates.

Joanna welcomes special guest Emma Lovewell into the kitchen to make traditional Asian dishes, including Japchae, yaki gyoza and egg drop soup.

Joanna shares her all-time favourite recipes, including Chicken Cordon Bleu, Gruyère Potato Casserole, and Arugula and Dried Cherry Salad.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.

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.

Inspired by the legendary Forbidden Forest, hosts James and Oliver Phelps challenge the teams to create a 3-foot-tall, gravity-defying showpiece.

In the semi-finals, the remaining baking teams are asked to create a 4-foot-tall showpiece inspired by items in Albus Dumbledore's office.

For the final showdown in the illustrious Great Hall, hosts James and Oliver Phelps challenge the bakers to create 6-foot-tall showpieces.

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

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

Chef Jonathon Sawyer fights for his life against Bobby Flay's Titans. One chef risks it all by making pasta for legendary Italian chef Nancy Silverton.

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

A group of junior chefs must use a classic cornmeal dish in the appetiser round. In round two, the kids must combine a marshmallow treat with barbecue sauce.

Maneet Chauhan and Jaymee Sire are celebrating Bobby Flay's demise and have invited chefs Victoria Elizondo and Tajahi Cooke to join their party.

Sunny Anderson and journalist Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through drills.

Anderson V. Voltaggio. S5/E9 - I Do 'Cue'. The Brawlers try to impress a soon-to-be bride and groom with cocktail hour appetisers and a reception dinner to claim a ticket to the finale.

Joanna whips up her Granddad's Syrian doughnut recipe. Then, she completes her after-school snack line up with chewy granola bars and warm banana bread.

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

The bruised and exhausted chefs show their skill with simplicity as Brooke Williamson decides which four chefs will receive a spot in the finale.

In the final hours of the competition, the chefs must cook the best dishes of their lives for a chance at $50,000 and an unforgettable trip to Hawaii.

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

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

For the semi-final the four remaining bakers must make the historic Mont Blanc cake. Then, the contestants are tasked with baking a challenging Charlotte Royale.

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

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

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

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

The chefs aim for bacon perfection! The appetizer basket includes a Japanese condiment and a bacon-y bar food, with biscuit dough in the entree round.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

Chef Jonathon Sawyer fights for his life against Bobby Flay's Titans. One chef risks it all by making pasta for legendary Italian chef Nancy Silverton.

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

A group of junior chefs must use a classic cornmeal dish in the appetiser round. In round two, the kids must combine a marshmallow treat with barbecue sauce.

The bruised and exhausted chefs show their skill with simplicity as Brooke Williamson decides which four chefs will receive a spot in the finale.

In the final hours of the competition, the chefs must cook the best dishes of their lives for a chance at $50,000 and an unforgettable trip to Hawaii.

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

The competition continues with a battle devoted to pizza. The chefs find spaghetti and meatballs in an unusual form in the entree basket.

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

In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.

Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days.

Lucie'. Guy Fieri summons Noah Cappe, Joe Sasto and Aarti Sequeira to try Japanese, Jamaican, Cuban, Greek and American favourites in Port St. Lucie, Florida.

Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

Guy Fieri invites six of his closest Flavortown judges to join him for April Fools' Day pranks as they remember Carl 'The Cuban' Ruiz's funniest GGG moments.

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

Chef Kevin Tien pushes Bobby Flay's Titans to the limit. Plus, everything is put on the line for judge Chris Scott in an epic battle of 'Cajun Asian' flavours.

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.

Using a healthy fast food theme, a new group of junior chefs make appetisers using condiments and seafood. Then, the entrees are made with ancient grain bread.

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.

Home cook and middle school band leader Jonathan is shocked when Eddie Jackson reveals he will be competing against world-famous chef Alex Guarnaschelli.

Mike Mazza, a project manager and home cook, is blown away when Eddie Jackson surprises him with a capon battle against world-renowned chef Rocco DiSpirito.

Four judges step behind the stove for an intense competition. In the appetiser basket, the chefs find a strange fish dish and some tiny exotic fruits.

Joanna prepares a simple roast chicken, creamy bowtie pasta with baby kale and sun-dried tomatoes, and then finishes the meal off with a classic cheesecake.

Hosts Camila Alves and Eddie Jackson meet eight talented kid barbecue cooks. The competition kicks off with a challenge to cook chicken and a signature side.

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.

Guy Fieri's always down for a good sandwich, so he checks out a food truck in Nashville churning out cheesy concoctions and a Denver diner dishing up eats from all over the world.

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.

It's the final and the three remaining bakers bake a Sachertorte and then a caramel and chocolate cake for 100 people - who will be crowned America's best baker.

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

The final four chefs are shocked when the judges challenge them to create a three-course menu using only five ingredients per dish.

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

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

The competition continues with a battle devoted to pizza. The chefs find spaghetti and meatballs in an unusual form in the entree basket.

Lucie'. Guy Fieri summons Noah Cappe, Joe Sasto and Aarti Sequeira to try Japanese, Jamaican, Cuban, Greek and American favourites in Port St. Lucie, Florida.

Chef Kevin Tien pushes Bobby Flay's Titans to the limit. Plus, everything is put on the line for judge Chris Scott in an epic battle of 'Cajun Asian' flavours.

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.

Using a healthy fast food theme, a new group of junior chefs make appetisers using condiments and seafood. Then, the entrees are made with ancient grain bread.

Hosts Camila Alves and Eddie Jackson meet eight talented kid barbecue cooks. The competition kicks off with a challenge to cook chicken and a signature side.

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.

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.

Four champions battle for the $25,000 prize. In each round, the ingredient baskets contain delicious reminders of the tournament's culinary themes.

Andrew Zimmern explores the alluring traditional dishes of Phuket, Thailand. He samples everything from spicy crab curry to sweet and crispy street snacks.

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.

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.

Andrew Zimmern explores the multicultural cuisine of Phoenix, Arizona. He samples everything from classic chilaquiles, Neapolitan pizza and the popular Sonoran hot dogs.

Andrew Zimmern goes on a gastronomic tour of Las Vegas. He samples everything from quail breast stuffed with foie gras, Waygu steaks and veal parmigiana.

Andrew Zimmern heads to Hawaii's Big Island to explore its traditional food culture. He tries laulau, opakapaka fish loco moco and huli-huli chicken.

Guy Fieri sends Noah Cappe, Tiffani Faison and Jet Tila to hit the restaurant scene in Davis, California, where they find bicycle-friendly eateries and high-end sushi joints.

In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma.

Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

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

Maneet Chauhan and Jaymee Sire are celebrating Bobby Flay's demise and have invited chefs Victoria Elizondo and Tajahi Cooke to join their party.

Sunny Anderson and journalist Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through drills.

Anderson V. Voltaggio. S5/E9 - I Do 'Cue'. The Brawlers try to impress a soon-to-be bride and groom with cocktail hour appetisers and a reception dinner to claim a ticket to the finale.

The Titans face chef Claudette Zepeda, famous for her bold Mexican cuisine. Michael Voltaggio attempts an impossible dish in the time allowed.

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

A new batch of junior chefs get to work with farm-fresh ingredients, starting with pork and blue cheese in the appetizer round.

Four chefs cook Thai-inspired meals, starting with chicken feet in the first basket. A colourful entrée basket includes some pretty purple dumplings.

A neighbourhood's casino block party becomes a cooking competition in West Babylon, NY. Chefs make a hipster brunch and more using scavenged ingredients.

Cooking legends face off for a chance at the $100,000 finale! In round one, the chefs must incorporate a sweet breakfast item into an appetiser.

Joanna celebrates Taco Tuesday by making Mexican street tacos with chicken and steak, mango avocado salad and a special churro recipe she learned in Mexico.

Seven kid cooks are challenged to make a hot dog with at least one grilled topping. The winner earns a major advantage in the elimination round.

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

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.

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

Nine of America's top professional bakers are challenged with a royal baking them. They must create mini princess cakes and spectacular celebration cakes for 100 people.

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

The two remaining chefs are stunned when some unwelcome guests arrive at the villa. Judges Alex Guarnaschelli and Gabe Bertaccini choose the winner.

Four champions battle for the $25,000 prize. In each round, the ingredient baskets contain delicious reminders of the tournament's culinary themes.

Guy Fieri sends Noah Cappe, Tiffani Faison and Jet Tila to hit the restaurant scene in Davis, California, where they find bicycle-friendly eateries and high-end sushi joints.

The Titans face chef Claudette Zepeda, famous for her bold Mexican cuisine. Michael Voltaggio attempts an impossible dish in the time allowed.

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

A new batch of junior chefs get to work with farm-fresh ingredients, starting with pork and blue cheese in the appetizer round.

Seven kid cooks are challenged to make a hot dog with at least one grilled topping. The winner earns a major advantage in the elimination round.

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

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

The chefs get baskets inspired by late-night cravings. In round one, the chefs must create a dish using frozen pizza, meatballs and maitake mushrooms.

Four talented cake artists compete to have their cake creation at the centre of a massive celebration for the Girl Scouts of the USA, as well as the $10,000 prize.

One of the four cake makers will have their winning creation front and centre at a huge bash celebrating a new Star Wars video game - and walk out $10,000 richer.

Everyone from the Cat in the Hat is in for a Dr. Seuss celebration. One master cake artist will have their creation at the centre of the party and walk away with $10,000.

From Roman food to gold miner fare, Noah Cappe, Aarti Sequeira and Joe Sasto struggle to narrow down their top picks in Placerville, California.

Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

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

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.

Home cook and middle school band leader Jonathan is shocked when Eddie Jackson reveals he will be competing against world-famous chef Alex Guarnaschelli.

Mike Mazza, a project manager and home cook, is blown away when Eddie Jackson surprises him with a capon battle against world-renowned chef Rocco DiSpirito.

Adriana Urbina brings her Michelin background to take down the Titans. Adriana brings a strategy to use ingredients the final Titan has never worked with.

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.

A new group of junior chefs face baby vegetables, mushroom-flavoured snacks and never-melting ice cream snacks.

Joanna whips up her Granddad's Syrian doughnut recipe. Then, she completes her after-school snack line up with chewy granola bars and warm banana bread.

Joanna prepares a simple roast chicken, creamy bowtie pasta with baby kale and sun-dried tomatoes, and then finishes the meal off with a classic cheesecake.

Ree Drummond shares four festive specials from her food spots in town, including pot roast, snowflake cookies, a sundae for Santa and a sweet sipper.

Ree Drummond takes a trip down memory lane with updated comfort food favourites, from a soothing soup and sandwich combo to a classic chocolate drink.

Four champs who were previously defeated return to the kitchen, hungry for sweet redemption. Sardines are the main protein in the appetiser basket.

Joanna invites a few of her friends over for a light lunch in the garden, and prepares curry chicken salad, cauliflower couscous, peach caprese and lemon bars.

The kids are challenged to make the perfect luau pork dish with a tropical fruit side. Barbecue pro Danielle Bennett helps determine which young cook will be eliminated.

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 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.

He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA.

For the theme of surprises, the eight remaining competitors make molten lava cakes. And, they create smashable desserts using coconut as the main flavour.

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

Upon arrival in Paris, ten bakers create desserts that reveal their culinary point of view and showstopping cakes featuring a French staple: cream.

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

The chefs get baskets inspired by late-night cravings. In round one, the chefs must create a dish using frozen pizza, meatballs and maitake mushrooms.

From Roman food to gold miner fare, Noah Cappe, Aarti Sequeira and Joe Sasto struggle to narrow down their top picks in Placerville, California.

Adriana Urbina brings her Michelin background to take down the Titans. Adriana brings a strategy to use ingredients the final Titan has never worked with.

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.

A new group of junior chefs face baby vegetables, mushroom-flavoured snacks and never-melting ice cream snacks.

The kids are challenged to make the perfect luau pork dish with a tropical fruit side. Barbecue pro Danielle Bennett helps determine which young cook will be eliminated.

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.

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.

Four nurses who love to cook show off their culinary skills! In the appetiser round, the competitors are handed canned bacon, mahi mahi fillets and kohlrabi.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create portable desserts. And, they must make a special version of 'ants on a log.

Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.

Valerie and Duff challenge six young bakers to make tasty treats for puppies. The dessert must reflect the puppy's first birthday or their life after adoption.

Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

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

Four chefs cook Thai-inspired meals, starting with chicken feet in the first basket. A colourful entrée basket includes some pretty purple dumplings.

A neighbourhood's casino block party becomes a cooking competition in West Babylon, NY. Chefs make a hipster brunch and more using scavenged ingredients.

Bobby Flay brings in chef Viet Pham to see if the Titans can end his winning streak. The final score hinges on a battle between two fried chicken masters.

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.

The heat is on in this spicy competition. First, the kids have to put on their goggles when they tackle red pepper. Then, spicy jam is used for dessert.

Duff Goldman and Kardea Brown challenge the 12 kid bakers to create an animal texture tart decorated with features like scales, feathers, fur or fins.

Bobby and Giada source high-end local ingredients and visit an iconic winery in the hills of Tuscany. Then, they suit up to learn the art of beekeeping.

It's judges vs. champions as two separate knockout rounds determine which judge and champion face off for the $100,000 title fight.

Joanna deep fries her favourite Monte Cristo sandwich and makes crunchy bread and butter pickles, refreshing strawberry tea and a blueberry buttermilk puff.

Five kid cooks are given 20 minutes to create a meal that can be eaten on-the-go. Later, they are challenged to impress guest judge Adrian Davila with a complex dessert.

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.

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

Guy Fieri visits a San Diego diner where law enforcement hones their skills. Then, in Phoenix, a Triple D legend serves up a Mexican-Asian mashup that has never been matched.

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

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

The bakers create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply a twist on a classic caramel treat.

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

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

Four nurses who love to cook show off their culinary skills! In the appetiser round, the competitors are handed canned bacon, mahi mahi fillets and kohlrabi.

Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.

Bobby Flay brings in chef Viet Pham to see if the Titans can end his winning streak. The final score hinges on a battle between two fried chicken masters.

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.

The heat is on in this spicy competition. First, the kids have to put on their goggles when they tackle red pepper. Then, spicy jam is used for dessert.

Five kid cooks are given 20 minutes to create a meal that can be eaten on-the-go. Later, they are challenged to impress guest judge Adrian Davila with a complex dessert.

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.

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.

Four talented chefs are challenged to make creative taco dishes. A frantic first round leads to some missteps in the kitchen, which could prove costly.

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.

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 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.

Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

Joanna whips up her Granddad's Syrian doughnut recipe. Then, she completes her after-school snack line up with chewy granola bars and warm banana bread.

Joanna prepares a simple roast chicken, creamy bowtie pasta with baby kale and sun-dried tomatoes, and then finishes the meal off with a classic cheesecake.

Ree Drummond shares four festive specials from her food spots in town, including pot roast, snowflake cookies, a sundae for Santa and a sweet sipper.

Ree Drummond takes a trip down memory lane with updated comfort food favourites, from a soothing soup and sandwich combo to a classic chocolate drink.

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.

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.

When the Minnesota weather turns cold, Zoë prepares comforting, bake-and-take treats. She makes sweet strawberry and savoury chicken curry hand pies.

To stave off cabin fever, Zoë is hosting a potluck party! She serves up sumptuous s'mores and a dessert twist on a Minnesota staple: hotdish.

Antonia Lofaso starts with a double elimination! Two chefs face off in a pizza showdown, where the losing chef is automatically eliminated.

The final four chefs are shocked when the judges challenge them to create a three-course menu using only five ingredients per dish.

Four carnivores face off in a pork battle that begins with a double helping of pig in the first basket. The next basket includes some fancy mushrooms.

Joanna puts a spin on some breakfast classics, including cinnamon squares, eggs benedict casserole with hollandaise sauce and warm snickerdoodle coffee.

Maneet Chauhan and Jaymee Sire are celebrating Bobby Flay's demise and have invited chefs Victoria Elizondo and Tajahi Cooke to join their party.

Sunny Anderson and journalist Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through drills.

Anderson V. Voltaggio. S5/E9 - I Do 'Cue'. The Brawlers try to impress a soon-to-be bride and groom with cocktail hour appetisers and a reception dinner to claim a ticket to the finale.

Four chefs cook Thai-inspired meals, starting with chicken feet in the first basket. A colourful entrée basket includes some pretty purple dumplings.

Michael Symon, Esther Choi and Marcel Vigneron battle each other and Eric Adjepong's deliciously deceptive wildcards for a chance at $15,000.

Duff Goldman and Kardea Brown challenge the 12 kid bakers to create an animal texture tart decorated with features like scales, feathers, fur or fins.

Bobby and Giada source high-end local ingredients and visit an iconic winery in the hills of Tuscany. Then, they suit up to learn the art of beekeeping.

The final four chefs are shocked when the judges challenge them to create a three-course menu using only five ingredients per dish.

Michael Symon is all about pork as he fires up the grill for a pork porterhouse, sausage-stuffed peppers, pancetta-loaded greens and a smoky cocktail.

Michael Symon amps up summer parties with the classic coney dog, barbecue corn ribs and orange strawberry cream pops.

Michael Symon celebrates his wife, Liz, using her favourite flavour, lemon! He prepares lemon ricotta ravioli with cacio e pepe sauce.

Michael Symon prepares for a barbecue encore, Cleveland style, with a classic Ohio sandwich, crunchy-creamy fries and a portable pie.

Michael Symon starts the day off with breakfast in the garden. He puts a twist on French toast, perfects the omelette and serves a summery drink.

Michael Symon is ready to relax outdoors in style as he prepares a classic trout dish, smoky potatoes, a flavourful salad and a bubbly cocktail.

Michael kicks off summer grilling season with fire pit steak and potatoes. Plus, he makes a miso chocolate cake and a frozen cocktail.

The hosts get cosy with ultimate festive roasts and toasts! The menu includes easier porchetta, winning pesto and ricotta crostini and a champagne cocktail.

Martha Stewart puts four fearless chefs to the test as they vie for a $50,000 prize. First, she asks them to create a dish with blueberry pie and oysters.

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

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

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

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.

The dashing Scott Conant and Eric Adjepong unite with chefs Dane Blom and Emme Ribeiro Collins to beat on Bobby Flay.

Eddie Jackson and CNN's Poppy Harlow take on Bobby Flay. Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.

Duff Goldman and Kardea Brown challenge the 12 kid bakers to create an animal texture tart decorated with features like scales, feathers, fur or fins.

Bobby and Giada source high-end local ingredients and visit an iconic winery in the hills of Tuscany. Then, they suit up to learn the art of beekeeping.

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.

Zoë greets the arrival of summer by baking a traditional English cake filled with strawberry jam, Chantilly cream and even more strawberries on top.

Michael Symon kicks off summer with fried clams with tartar dipping sauce, corn and avocado salad, and Liz's sweet corn panna cotta.

Oh My!'. Michael Symon heats up the grill for a savoury pork tenderloin marinated in brown sugar, a fruity mango slaw and a thirst-quenching cocktail.

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.

Joanna takes on Southern cooking as she makes crispy fried chicken, garlic mashed potatoes, fresh coleslaw and creamy strawberry pie topped with whipped cream.

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

Home cook and middle school band leader Jonathan is shocked when Eddie Jackson reveals he will be competing against world-famous chef Alex Guarnaschelli.

Mike Mazza, a project manager and home cook, is blown away when Eddie Jackson surprises him with a capon battle against world-renowned chef Rocco DiSpirito.

Joanna whips up her Granddad's Syrian doughnut recipe. Then, she completes her after-school snack line up with chewy granola bars and warm banana bread.

Joanna prepares a simple roast chicken, creamy bowtie pasta with baby kale and sun-dried tomatoes, and then finishes the meal off with a classic cheesecake.

Ree Drummond shares four festive specials from her food spots in town, including pot roast, snowflake cookies, a sundae for Santa and a sweet sipper.

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.