S5/E11 - Fresh And Fried'. Guy Fieri digs into fresh and fried favourites, including pan-fried noodles, eggrolls with a Philly twist and an incredible beef brisket.

The junior chefs are tasked to integrate the mystery basket ingredients into taco-inspired dishes. Then, a cake in the third basket contains a surprise.

Four kid bakers make Halloween treats in hopes of taking home a $10,000 prize! Hosts Duff Goldman and Maneet Chauhan have some tricks in store.

Three all-star chefs team up with their most impactful teacher to win their educator up to $20,000! First, they make an elevated kids' dinner.

The gang share their Halloween-themed recipes. Kate makes green chicken chilli and Jeff does a delicious pumpkin-shaped mac and cheese.

The chefs compete in an all-American competition. They are challenged to create a patriotic dessert using flag cake, peanut butter and sausages.

Duff Goldman invites four kid bakers to create cemetery fault line cakes inspired by classic candy bars for a chance to win a $10,000 prize package.

Four kid bakers make Halloween treats in hopes of taking home a $10,000 prize! Hosts Duff Goldman and Maneet Chauhan have some tricks in store.

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

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

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 competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Guy Fieri goes on a tasty tour of the Southeast for a brisket po'boy in Louisiana, shrimp rolls in Florida, and bulgogi cheesesteaks in Atlanta.

Guy Fieri's diving into brisket injera nachos in Arlington, gluten-free beignets in Naples, and a barbacoa tortilla sandwich in Atlanta.

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

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

The team make handheld dishes and fancy finger food! The menu includes easy chicken taco skewers, spicy tuna tartare and a flamin' Greek style cheese dog.

S5/E12 - From Steak To Seafood'. Guy Fieri has a turf-and-surf soiree with savoury steak in Orlando, soul food in Memphis, and next-level chowder in Rhode Island.

Four chefs hope for a sweet start. They find a green gummy shocker in their appetiser baskets, and race to the ice cream machine in the dessert round.

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

Ina Garten puts broadcaster and journalist Willie Geist in the hot seat to chat about his life and career, and they share salted chocolate chunk cookies and cocktails.

Tacos and ramen in the first basket force the chefs to make fusion plates. The entrée basket includes a very hot pepper and a beloved potato product.

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

Duff Goldman invites four kid bakers to create cemetery fault line cakes inspired by classic candy bars for a chance to win a $10,000 prize package.

Three wilderness chefs hunt through Flavortown Market to make fireside favourites and an elevated backcountry dinner for a chance to win $20,000.

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

Four cookie makers create multi-levelled haunted houses and host a séance by making playable spirit boards with flavoured spirits.

Tituss Burgess puts eight chefs to work making a welcome bite for guest Marcus Samuelsson. Next, the chefs are divided into teams for a new task.

Tituss Burgess asks the six remaining chefs to team up and create a steak feast for guest Poppy O'Toole with only limited ingredients.

Tituss Burgess asks the remaining chefs to create a noodle dish for Iron Chef Michael Symon. The bottom two chefs face off in a sudden-death round.

The chefs compete in an all-American competition. They are challenged to create a patriotic dessert using flag cake, peanut butter and sausages.

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

The team make handheld dishes and fancy finger food! The menu includes easy chicken taco skewers, spicy tuna tartare and a flamin' Greek style cheese dog.

S5/E12 - From Steak To Seafood'. Guy Fieri has a turf-and-surf soiree with savoury steak in Orlando, soul food in Memphis, and next-level chowder in Rhode Island.

Four chefs hope for a sweet start. They find a green gummy shocker in their appetiser baskets, and race to the ice cream machine in the dessert round.

Duff Goldman invites four kid bakers to create cemetery fault line cakes inspired by classic candy bars for a chance to win a $10,000 prize package.

Three wilderness chefs hunt through Flavortown Market to make fireside favourites and an elevated backcountry dinner for a chance to win $20,000.

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

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

John Henson pairs up the bakers into research teams. They create lab specimen-stuffed desserts, featuring tongues, eyeballs, noses, and toes.

Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats featuring umami ingredients.

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

Guy Fieri is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

Guy Fieri is looking for food with international flavours. An eatery in Delaware is putting Thai into sausage and Cuban into sandwiches.

In a Halloween-themed competition, the four chefs face ingredient baskets packed with nods to horror movies. Actor Rose McGowan is the guest judge.

Four chefs compete to make a jiggly surprise work in their fish dishes and to use a tasty Middle Eastern condiment correctly in their creations.

In a battle for the ages, Alex Guarnaschelli competes against other Iron Chefs - Michael Symon, Stephanie Izard and Jose Garces.

The hosts cook up colourful, spicy food to celebrate Independence Day! The dishes include crispy oven-fried chicken wings and blue cheese stuffed tomatoes.

S4/E1 - Triple D Nation: New Tastes'. Guy Fieri finds new takes on the classics! He visits a place in Palm Desert, California, that serves avocado fries and a burger with an Italian accent.

For Halloween, the chefs find spooky ingredients in their baskets. They struggle with a 'pasta brain' and take their final shot with tasty syringes.

The finalists take on 'something borrowed' recipes from their competitors and 'something old' challenges provided by the judges.

There are only three chefs remaining as host Tituss Burgess welcomes Andrew Zimmern for a late check-in. The competitors make a midnight snack.

Tituss Burgess welcomes Alex Guarnaschelli, Cat Cora and Jose Garces to the hotel. The final competitors must impress the guests to win the prize.

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

Duff Goldman invites four kid bakers celebrate Turkey Day by creating Thanksgiving buttercream boards in hopes of winning a bountiful $10,000 prize.

Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

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

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

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

Host Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs.

There are only three chefs remaining as host Tituss Burgess welcomes Andrew Zimmern for a late check-in. The competitors make a midnight snack.

Tituss Burgess welcomes Alex Guarnaschelli, Cat Cora and Jose Garces to the hotel. The final competitors must impress the guests to win the prize.

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

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

The hosts cook up colourful, spicy food to celebrate Independence Day! The dishes include crispy oven-fried chicken wings and blue cheese stuffed tomatoes.

S4/E1 - Triple D Nation: New Tastes'. Guy Fieri finds new takes on the classics! He visits a place in Palm Desert, California, that serves avocado fries and a burger with an Italian accent.

For Halloween, the chefs find spooky ingredients in their baskets. They struggle with a 'pasta brain' and take their final shot with tasty syringes.

Duff Goldman invites four kid bakers celebrate Turkey Day by creating Thanksgiving buttercream boards in hopes of winning a bountiful $10,000 prize.

Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

The gang celebrates old favourites, including a loaded pancake with lemon maple glaze. Comedian Michelle Collins learns how to make Hungarian-style stuffed cabbage.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

The chefs have 30 minutes to create their dream last meal using only ingredients like frozen or dried meats, dehydrated veggies, and canned food.

Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only shop ingredients and no ovens, fryers or stoves.

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

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.

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

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

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

Ina Garten puts broadcaster and journalist Willie Geist in the hot seat to chat about his life and career, and they share salted chocolate chunk cookies and cocktails.

The team has shortcuts and easy recipes for flavourful weeknight meals. They include a turkey Reuben and easy veggie marinara ravioli bake.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

The final teams create their largest displays yet: the spookiest hotels on earth for the championship title and the $25,000 prize.

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize.

Aarthi Sampath seeks revenge against Carlos Anthony, and Tajahi Cooke confronts his former protégé Daniel Westfall in head-to-head cooking battles.

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

Jet Tila and Sutton Foster create a new musical for Bobby Flay, while pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake to try to get Bobby Flay to fumble.

The judges have the day off while team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso rate a blind taste test in the advantage challenge.

Four chefs compete to make a jiggly surprise work in their fish dishes and to use a tasty Middle Eastern condiment correctly in their creations.

In a battle for the ages, Alex Guarnaschelli competes against other Iron Chefs - Michael Symon, Stephanie Izard and Jose Garces.

The finalists take on 'something borrowed' recipes from their competitors and 'something old' challenges provided by the judges.

There are only three chefs remaining as host Tituss Burgess welcomes Andrew Zimmern for a late check-in. The competitors make a midnight snack.

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

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

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

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

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

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

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

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

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

Andrew Zimmern explores the cuisine of Calabria, a relatively unknown side of Italy that outsiders rarely see. He tastes fileja noodles and anchovy stroncatura.

Andrew Zimmern visits Puglia, a coastal region in Italy that is known for its centuries-old farmlands. He finds grilled octopus and stuffed pasticiotti pastries.

Andrew Zimmern dives into a meat-centric selection of foods in Zagreb, Croatia. He tastes pork kotlovina, tender veal cheeks and savoury stuffed peppers.

The team looks at viewers' favourite flavours and recipes, like easy smothered French onion chicken thighs. And, Katie Lee makes a new pizza crust using chickpeas.

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

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

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

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

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

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

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

Guy Fieri checks out an old schoolhouse in Ohio that has a comfort food curriculum. Then, a former church in Redmond, Oregon, serves heavenly pizza.

Guy Fieri's filling up on fresh pasta in Chicago, a banh mi smash burger in Montana and craveable Southern classics in Florida.

Guy Fieri's digging into delicious dumplings in Dallas, gator sausage in Florida, and lights-out mojo pork with plantains in Chicago.

The finalists take on 'something borrowed' recipes from their competitors and 'something old' challenges provided by the judges.

There are only three chefs remaining as host Tituss Burgess welcomes Andrew Zimmern for a late check-in. The competitors make a midnight snack.

The team has twists on takeout and making delivery favourites at home. On the menu are orange peel chicken, souvlaki, and spicy pork lettuce wraps.

Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.

Andrew Zimmern explores hotspots and diverse culinary treasures in Hollywood. He digs into steak and martinis, Persian ice cream, Thai steam fish and Armenian flatbread.

Andrew Zimmern dives into the cuisine of Santa Monica, California. He enjoys an array of food, including spicy seafood soup, Chinese chicken salad and Tsukemen.

Guy Fieri looks for a classic flavour combination: sweet and sour. On the menu are Maine lobster peperonata, sweet and sour chicken wings and key lime pisco sours.

Guy Fieri plays referee for a game day feast. Dishes include hot chili crisp baby back ribs, buffalo chicken dumplings and cheeseburger egg rolls.

Four cheese-obsessed chefs compete in two Muenster-sized challenges. They roll the cheese die, before shopping the sample tables.

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

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

Guy Fieri goes on a tasty tour of the Southeast for a brisket po'boy in Louisiana, shrimp rolls in Florida, and bulgogi cheesesteaks in Atlanta.

Guy Fieri's diving into brisket injera nachos in Arlington, gluten-free beignets in Naples, and a barbacoa tortilla sandwich in Atlanta.

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

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.

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

Ina Garten puts broadcaster and journalist Willie Geist in the hot seat to chat about his life and career, and they share salted chocolate chunk cookies and cocktails.

Four cheese-obsessed chefs compete in two Muenster-sized challenges. They roll the cheese die, before shopping the sample tables.

Guy Fieri looks for a classic flavour combination: sweet and sour. On the menu are Maine lobster peperonata, sweet and sour chicken wings and key lime pisco sours.

Guy Fieri plays referee for a game day feast. Dishes include hot chili crisp baby back ribs, buffalo chicken dumplings and cheeseburger egg rolls.

The final teams create their largest displays yet: the spookiest hotels on earth for the championship title and the $25,000 prize.

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

Molly makes a delicious and seasonal meal for her family. The springtime menu includes homemade herbed pasta with feta, lemon and pine nuts and hearty meatballs.

Molly is feeing a crowd at her baby shower. She makes sausage, potatoes and broccoli frittata and herby salad with creamy burrata, plus mini rosewater trifles.

Molly invites her friends over. She makes delicious fresh fillings like avocado and cucumber for tacos and for dessert she has chocolate-covered ice cream tacos.

Molly's mum visits to help prepare delicious food before the baby arrives. Molly makes pastrami eggrolls and citrus chicken rice bowls with grilled veg.

Molly Yeh makes quick recipes suitable for her busy life as a new mum. She has savoury green pancakes for lunch, and then a sausage and macaroni dish for dinner.

Molly Yeh's family is in town to celebrate Rosh Hashana, and she makes a fabulous brunch of sweet apple butter rolls and a tender and juicy brisket and carrot hash.

Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side.

Molly Yeh decides to host an epic version of Oktoberfest. She whips up a variety of German-inspired dishes including pretzels cooked in two very different ways.

Molly Yeh is determined to keep her neighbouring farmers fully energised as the wheat harvest begins. She creates the ultimate ham, spinach and potato pizza.

Molly Yeh decides it's high time to invite her college friends over to the farm. She creates a Middle Eastern feast with crispy falafel and homemade labneh.

Molly Yeh hosts a Halloween party for all her friends and their little monsters. She makes an array of spooky treats including ghost hand pies and broccoli franken tots.

The team reveals secret ingredients for roast chicken, hummus and more. Nutritionist Joy Bauer stops by with her sweet secrets for healthy desserts.

Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.

Chef Eduardo Garcia fires up the wok for mushroom larb and duck pad Thai! He also serves a big batch of mango sticky rice coconut popsicles.

Before horseback riding, Eduardo Garcia campfire coal-roasts a hearty breakfast of beet & sweet potato hash, square bale biscuits, and hollandaise.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

Chef Eduardo Garcia perfects his Reuben sandwich with from-scratch components including pastrami, sauerkraut, and 1000 island dressing.

Chef Eduardo Garcia hosts a pizza party! He sets up a make-your-own pizza bar that includes dough, sauces, and a variety of delicious toppings.

Chef Eduardo Garcia surprises his wife with a special date. After a day in nature, he prepares a dinner of scallops, grits, and his wife's favourite, cream cheese pie.

Three all-star chefs team up with their most impactful teacher to win their educator up to $20,000! First, they make an elevated kids' dinner.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

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.

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize.

The final teams create their largest displays yet: the spookiest hotels on earth for the championship title and the $25,000 prize.

The hosts are making epic and easy recipes perfect for summer nights! Plus, American Detective's Joe Kenda stops by to sip an espresso old fashioned.

S4/E2 - Triple D Nation: Fried To Side'. Guy Fieri hits up a joint in Knoxville, Tennessee, where the food comes straight to your car. Then, he samples spiced crab cakes in Somers Point.

Four chefs from the South aim to up their games against talented peers. First up, the appetiser basket includes a questionable take on fried chicken.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness. Chefs Josh Elliot and Vicky Colas attempt to beat Bobby Flay.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay. Chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

After a sizzling, sausage-filled advantage challenge, the Brawlers battle the captains in a showdown for a $10,000 cash prize.

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

Ching visits Kowloon to find some foodie gems. Cooking alongside local chefs she makes golden spring rolls and snow topped BBQ pork bao.

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

Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

Guy Fieri seeks meat with a little sweet. In Santa Barbara, he visits a hidden gem serving Korean paella, then he visits a Boca Raton food truck.

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

Molly Yeh challenges 12 bakers to make fruit tarts that showcase their distinct personalities. Then, the bakers must create a floral bonanza cake.

Three poultry-loving chefs from Florida, California and Illinois bring their skills to face Alex Guarnaschelli in a chicken challenge.

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

Michael Symon and comedian Chris Redd leave Bobby Flay in tears while chefs Adam Pawlak and Page Pressley impress with their takes on a classic.

Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.

Three all-star chefs team up with their most impactful teacher to win their educator up to $20,000! First, they make an elevated kids' dinner.

The hosts are making epic and easy recipes perfect for summer nights! Plus, American Detective's Joe Kenda stops by to sip an espresso old fashioned.

S4/E2 - Triple D Nation: Fried To Side'. Guy Fieri hits up a joint in Knoxville, Tennessee, where the food comes straight to your car. Then, he samples spiced crab cakes in Somers Point.

Four chefs from the South aim to up their games against talented peers. First up, the appetiser basket includes a questionable take on fried chicken.

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

Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

The gang spills secrets with great recipes and must-have ingredients, including magic no-bread meatballs and easy oven-roasted tomato sauce.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

The chefs must create sweet and savoury dishes in only 30 minutes, but the pantry holds only savoury ingredients.

The chefs must create a campsite slider feast with limited ingredients, a single-burner camp stove, and minimalist cooking tools.

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

Three wilderness chefs hunt through Flavortown Market to make fireside favourites and an elevated backcountry dinner for a chance to win $20,000.

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.

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.

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

Four cheese-obsessed chefs compete in two Muenster-sized challenges. They roll the cheese die, before shopping the sample tables.

Guy Fieri looks for a classic flavour combination: sweet and sour. On the menu are Maine lobster peperonata, sweet and sour chicken wings and key lime pisco sours.

Guy Fieri plays referee for a game day feast. Dishes include hot chili crisp baby back ribs, buffalo chicken dumplings and cheeseburger egg rolls.

The team cook up delicious recipes that are perfect for eating outdoors. The menu includes a giant pork Milanese sub and hoisin sauce noodles with chicken.

S4/E3 - Triple D Nation: Kaleidoscope'. Guy Fieri looks for culinary creations you can sink your teeth into! He visits a catering truck full of beef tips, shrimp, and dirty bird wings.

The judges are in for some fusion confusion! In the appetiser basket, the chefs get fried potatoes topped with Korean chilli powder.

Guy Fieri's digging into coffee-dusted venison in Decatur, GA, basil-topped bagels in Lewisville, TX, and lights-out lamb kebabs in Baton Rouge, LA.

Guy Fieri's getting into the funkiest of flavours, like patty melt empanadas in Atlanta, khachapuri in Los Angeles, and BBQ pork bao in Cincinnati.

And, a joint in Miami is keeping it real with a variety of new dishes, including drumsticks and duck.

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.

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

Ching visits a restaurant that brings a spin to Taiwanese cuisine. Its head chef shows her how to make crab lionhead meatballs and fried you tiao.

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

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.

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

Guy Fieri checks out an old schoolhouse in Ohio that has a comfort food curriculum. Then, a former church in Redmond, Oregon, serves heavenly pizza.

Host Molly Yeh issues challenges inspired by Mardi Gras. The bakers put their spin on the classic king cake and then make a Mardi Gras parade float.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.

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.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Three wilderness chefs hunt through Flavortown Market to make fireside favourites and an elevated backcountry dinner for a chance to win $20,000.

The team cook up delicious recipes that are perfect for eating outdoors. The menu includes a giant pork Milanese sub and hoisin sauce noodles with chicken.

S4/E3 - Triple D Nation: Kaleidoscope'. Guy Fieri looks for culinary creations you can sink your teeth into! He visits a catering truck full of beef tips, shrimp, and dirty bird wings.

The judges are in for some fusion confusion! In the appetiser basket, the chefs get fried potatoes topped with Korean chilli powder.

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

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.

The gang squeezes out the last drop of the season's star produce with a variety of citrus-based main dishes, appetisers and desserts.

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

Andrew explores the edible icons of Taipei, Taiwan, a place where the dumplings can be dangerous and who you share the meal with is as important as the meal itself.

Andrew unveils the cuisine of Ho Chi Minh City, the economic and cultural centre of Vietnam. The city has a rich history and the food lives up to its legacy.

Andrew explores the favourite foods of Pittsburgh - home to a half-pound fish sandwich, as well as hearty recipes like kielbasa, stuffed cabbage and pierogi.

Andrew reveals the must-try foods of Nicaragua's capital Managua. He tries a steamed beef dish called baho to the crispy pork skin-topped salad known as vigaron.

Andrew reveals the flavours of the culinary paradise of Santiago, Chile. He tries some of Santiago's signature dishes such as asado a la parrilla and pastel de jaiba.

Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

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.

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

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

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness. Chefs Josh Elliot and Vicky Colas attempt to beat Bobby Flay.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay. Chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

After a sizzling, sausage-filled advantage challenge, the Brawlers battle the captains in a showdown for a $10,000 cash prize.

The gang try something new and swap styles with each other! They make cacio e pepe with corn, summer vegetable calzones and delicious family nachos.

S4/E4 - Triple D Nation: Soup And Stew'. Guy takes a walk down memory lane in Morehead City, North Carolina, when he stops at a place where the hushpuppies haven't changed a bit.

The chefs put their sea urchin knowledge to the test in the appetiser round. Then, a corn cake meets a classic candy in the dessert basket.

Four chefs cook the best soul food meal. In the appetiser round, a classic mismatched pair is a nice surprise. Desserts include fruit and cornbread.

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

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

Ching-He Huang travels Asia seeking out the most delicious dishes. She watches the local chefs prepare their mouth-watering creations and try them for herself.

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

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

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

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

The competing bakers have to create oversized stuffed coffee cookies, and then they team up to make a delicious dessert platter.

Cherry blossom festivals are an iconic celebration of spring, so host Molly Yeh asks the bakers to get inspired and make cherry blossom desserts.

Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, one of the most feared and accomplished competition cooks in America.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and The View's Ana Navarro uplift the audience.

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

Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

The gang try something new and swap styles with each other! They make cacio e pepe with corn, summer vegetable calzones and delicious family nachos.

S4/E4 - Triple D Nation: Soup And Stew'. Guy takes a walk down memory lane in Morehead City, North Carolina, when he stops at a place where the hushpuppies haven't changed a bit.

The chefs put their sea urchin knowledge to the test in the appetiser round. Then, a corn cake meets a classic candy in the dessert basket.

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

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

The gang are celebrating spring recipes with an unusual twist. On the menu is crispy shrimp quesadilla, Korean burgers and shepherd's pie.

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

Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.

Eric Adjepong challenges three cool treat experts to take on Alex Guarnaschelli, and they'll have to strategize on how to freeze her out in round one.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine.

Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

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.

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

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

Guy Fieri's digging into coffee-dusted venison in Decatur, GA, basil-topped bagels in Lewisville, TX, and lights-out lamb kebabs in Baton Rouge, LA.

Guy Fieri's getting into the funkiest of flavours, like patty melt empanadas in Atlanta, khachapuri in Los Angeles, and BBQ pork bao in Cincinnati.

And, a joint in Miami is keeping it real with a variety of new dishes, including drumsticks and duck.

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.

The hosts serve up the most colourful dishes that kids will love to eat and make. The tasty dishes include pulled pork and veggie rice bowls.

S4/E5 - Triple D Nation: Sausage'. Guy Fieri tries knock-out candy apples at a treat truck in Pembroke, North Carolina. Then, he visits an old school Jersey City diner with a new name.

Celebrating the trendy tradition of hosting a Friendsgiving meal, four teams of best buddies compete to make the ultimate Thanksgiving feast.

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

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

Ina welcomes The Lost Kitchen's Chef Erin French to share stories, make banana crunch muffins and Erin's dad's meatloaf, and visit Ina's favourite Hamptons bakery.

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

Ching is on Hong Kong Island, meeting local chefs and cooking up sensational dishes such as Szechuan fried chicken bao and lobster noodles.

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

Four of Guy's favourite DDD seafood chefs make some waves in Flavortown Market. They create a regional fish dish using the catch in their fly-fishing net.

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

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

Spring is the perfect time to get outside, so host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions.

Host Molly Yeh tasks the remaining bakers with using a few of her farm favourites to make delightful breakfast treats that wake up the judges' palates.

Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, one of the most feared and accomplished competition cooks in America.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

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

Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

The hosts serve up the most colourful dishes that kids will love to eat and make. The tasty dishes include pulled pork and veggie rice bowls.

S4/E5 - Triple D Nation: Sausage'. Guy Fieri tries knock-out candy apples at a treat truck in Pembroke, North Carolina. Then, he visits an old school Jersey City diner with a new name.

Celebrating the trendy tradition of hosting a Friendsgiving meal, four teams of best buddies compete to make the ultimate Thanksgiving feast.

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

Four of Guy's favourite DDD seafood chefs make some waves in Flavortown Market. They create a regional fish dish using the catch in their fly-fishing net.

The team go head-to-head armed with regional dishes in this challenge. Guest judge Buddy Valastro decides who advances to the cupcake finale.

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

The bakers celebrate 85 years of the Wizard of Oz! They make melted witch desserts to appease the spirits as well as the judges.

The bakers use a spirts' monstrous X-rays as templates for build-a-spirit desserts and create portal entremets that reveal an otherworldly creature.

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize.

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.

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.

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.

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

Four chefs cook the best soul food meal. In the appetiser round, a classic mismatched pair is a nice surprise. Desserts include fruit and cornbread.

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

The hosts share their favourite summer vacation dishes! These dishes include a refreshing tropical tuna ceviche and Hawaiian shaved ice.

S4/E6 - Triple D Nation: Burger & Bowl'. Guy Fieri visits a Ferndale, California, poke truck for some island-inspired flavours! Then, he has frosted pastries in a Palm Desert breakfast spot.

Four new chefs must work with an alligator heart in the appetiser basket. Then, an oversized ice cream product has the competitors thinking big for dessert.

The final three bakers create wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of champion.

The cookie masters put their own spin on the North Pole's favourite puzzle game and create 3D displays showing Santa's favourite spots.

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

Ching visits Chan Kong Kei, a joint in Macau famous for serving 'Black Pepper Duck', a dish that has been served for over 50 years.

Hosts Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cut-outs and create colourful potato-print cookies.

Four chefs make two meals using no more than 10 lbs. of total ingredients! Plus, they make a weeknight dinner with two items from the clearance rack.

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

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

The judges surprise the competitors by giving an eliminated baker a second chance. Host Molly Yeh challenges the bakers to make desserts featuring candy.

There's no shortage of celebrations, and host Molly Yeh keeps the party going by challenging the bakers to make desserts that feature cocktails, wine and cheese.