The remaining teams of cake, pumpkin and sugar artists craft a scene showing what it would look like if a nightmare came to life.

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

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

Action Star Bront Palarae meets the king of the kitchen, Chef Ismail, to create authentic Negeri Sembilan food.

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.

The final two pitmasters compete to be Master of 'Cue. Bobby Flay and Michael Symon transform from mentors to sous chefs in a battle for the ages.

One competitor makes a risky choice in the first round. In the second round, the chefs are challenged to make elk entrees in just 30 minutes.

Chefs representing California, Texas and New York try to blow Alex Guarnaschelli out of the water in a battle of Mediterranean dishes.

Host Jesse Palmer is throwing a prom, and he tasks the bakers with making floral macaron corsages. Then, the bakers create tsunami prom dress cakes.

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.

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

Andrew is trying the hearty, simple and filling traditional dishes of Frankfurt, Germany. The city's history is showcased in its food, like frankfurters and apple wine.

Andrew Zimmern explores the delicious traditional Tuscan cuisine. He tries many specialities like spicy fish stew served with crusty bread and chickpea pancakes.

Andrew Zimmern is in Genoa, Italy. The stunning city offers an incredible variety of traditional cuisine - Pesto pasta, seafood salad and decadent flatbread.

Andrew Zimmern explores the Emilia-Romagna, Italy. He samples some culinary classics from Bologna like mortadella sausage, Parmigiano Reggiano and tortellini.

Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.

Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.

Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.

Andrew Zimmern digs into the treasures of Uruguay's capital city, Montevideo. He tries slow-cooked Asado meats and a thin-sliced steak sandwich called chivito.

The hosts beat the winter blues with a taste bud vacation, featuring shrimp and chopped iceberg salad and Caribbean-inspired chicken stew.

The chefs get cracking to procure crab meat to make their appetizers. Later, the dessert basket is filled with plenty of fun, including mocktails and fruit balls.

Andrew heads to New Mexico to explore the route taken by Pueblo leader Po'pay during the 1680 revolt. He tries foods influenced by this historical event.

Andrew eats the Civil War-era foods that fuelled the notorious James-Younger gang. Food includes rotten tomato ketchup, ham cake, and stewed rabbit.

Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries tripe soup and rump steak seasoned with gunpowder.

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.

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.

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

Host Jesse Palmer is throwing a prom, and he tasks the bakers with making floral macaron corsages. Then, the bakers create tsunami prom dress cakes.

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.

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

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 explores the classic comfort foods and modern recipes of Porto, Portugal. He tries salty cod in a creamy casserole, tripe stew and octopus rice.

Andrew is trying the hearty, simple and filling traditional dishes of Frankfurt, Germany. The city's history is showcased in its food, like frankfurters and apple wine.

The all-star teams create a gruesome crime scene by carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon.

Guy Fieri gives food truck families the ultimate road test by challenging each member to a shopping and cooking relay race. Who will win the big cash prize.

Robert Irvine heads to Grand Rapids where a struggling Caribbean restaurant's dingy dining room and bland menu are in desperate need of his magic touch.

Fusion food makes more confusion in the kitchen when a comedy heart throb and seasoned Chef Adu create authentic Malay fusion food.

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.

Johnny Bananas calls out fellow Worst Cooks in America competitor Mark Long, and Michael Hung settles a grudge with Chris Oh.

Rachel Khoo gives her culinary tips and for creating amazing food at home. She prepares a dark chocolate pudding, roast chicken parcels and a spring salad.

Rachel serves up her favourite recipes using everyday ingredients. Dishes include a quick lentil dal with homemade flatbreads, fresh pesto, and peach-ripple ice-cream.

Ina has a blast when Stanley Tucci makes martinis to serve with oysters. Plus, Stanley teaches her how to make an incredible Cacciucco stew.

Guy Fieri gives food truck families the ultimate road test by challenging each member to a shopping and cooking relay race. Who will win the big cash prize.

The all-star teams create a gruesome crime scene by carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon.

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

The remaining teams of cake, pumpkin and sugar artists craft a scene showing what it would look like if a nightmare came to life.

The chefs get cracking to procure crab meat to make their appetizers. Later, the dessert basket is filled with plenty of fun, including mocktails and fruit balls.

Ree Drummond updates the menu at her Mercantile store with French toast, a fresh tomato salad, a fried chicken BLT sandwich and a 'berry' good cake.

Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

Ree Drummond shares showstopping sweets for a Thanksgiving feast. She makes a spiced pumpkin cream cake and a stunning cranberry orange trifle.

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.

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.

Ree Drummond shares super simple recipes for the snowiest days, including a spicy soup, effortless fish, creamy pasta and breakfast pizza.

Ree Drummond puts a light spin on easy recipes. She cooks up her surf and turf skillet, spiced chicken sheet pan supper, and mushroom and squash fajita bowls.

Ree Drummond cooks up budget-friendly food for entertaining. French beef, elevated salmon, crispy olives, and nutty puddings are on the menu.

Ree cooks up make-ahead savoury and sweet marvels for brunch parties. The menu includes French onion frittata and a one-pan lemon blueberry French toast casserole.

The hosts beat the winter blues with a taste bud vacation, featuring shrimp and chopped iceberg salad and Caribbean-inspired chicken stew.

Four sugar-savvy chefs are the first to set foot in the kitchen for a festive competition! Their confidence may take a hit when they find a startling surprise.

Katie visits a cattle farm in Georgia that uses traditional practices for raising beef. Next, she shares techniques for cooking the perfect steak.

Katie visits a tomato specialist farm in Northern California where they breed exotic tomato varieties. Along the way she becomes a true tomato fan.

Katie visits a unique farm founded by an enthusiast in North Carolina to explore the wonders of the juicy and pulpy muscadine grape.

Katie discovers the plethora of raw ingredients that can be transformed into tart and tasty vinegar during a trip to Brooklyn, New York.

Katie ventures north to Deer Isle, Maine, where she discovers innovative and environmentally friendly methods for raising sweet, briny oysters.

A longtime fan of Steve Sando's heirloom beans, Katie harvests the jewelled legumes straight from the stalk in Napa Valley, California.

Chefs who believe they should have won their previous appearance on the show call out their market rivals for a rematch with a prize of $10,000.

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

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

The remaining teams of cake, pumpkin and sugar artists craft a scene showing what it would look like if a nightmare came to life.

The gang throw a playful tea party with easy asparagus and tomato quiche, cornmeal scones, millionaire bars and more.

S6/E6 - Triple D Nation: Rockin Recipe'. Guy Fieri heads back to over-the-top arepas in Norwalk, CT, island-inspired chicken wings in Mesa, AZ, and killer kebabs in Dallas.

For the first time in Chopped history, the junior competitors have a chance at becoming a judge. In the first competition, kids take on burger-themed meals.

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

Twelve new chefs serve up their signature flavours on Texas toast for team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso.

A super model trades the catwalk for the kitchen when a veteran chef teaches her how to make authentic Nyonya cuisine with a touch of class.

The four junior chefs have to incorporate beetroot into their octopus carpaccio appetisers. Can the competitors impress the guest judge, ballerina Misty Copeland.

Three favourite chefs join forces with their spouses to serve up a three-course date night dinner that tests their cooking and communication skills.

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

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

The finalists build sweet and savoury grazing boards and black wedding cakes for a dearly departed couple to determine who will be crowned champion.

The three finalists face a trial by fire! They must create a pyrotechnics-filled masterpiece honouring the 35th anniversary of A Nightmare on Elm Street.

Adam Sobel seeks to publicly humiliate Matt Jennings, and Marjorie Meek-Bradley calls out elite competitor Mei Lin.

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

Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the culinary runway to dress Bobby Flay down.

Law & Order's Angie Harmon and Scott Conant aren't making it easy on Bobby Flay as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

Four sugar-savvy chefs are the first to set foot in the kitchen for a festive competition! Their confidence may take a hit when they find a startling surprise.

Chefs who believe they should have won their previous appearance on the show call out their market rivals for a rematch with a prize of $10,000.

The gang throw a playful tea party with easy asparagus and tomato quiche, cornmeal scones, millionaire bars and more.

S6/E6 - Triple D Nation: Rockin Recipe'. Guy Fieri heads back to over-the-top arepas in Norwalk, CT, island-inspired chicken wings in Mesa, AZ, and killer kebabs in Dallas.

For the first time in Chopped history, the junior competitors have a chance at becoming a judge. In the first competition, kids take on burger-themed meals.

The four junior chefs have to incorporate beetroot into their octopus carpaccio appetisers. Can the competitors impress the guest judge, ballerina Misty Copeland.

Three favourite chefs join forces with their spouses to serve up a three-course date night dinner that tests their cooking and communication skills.

The hosts trade places and cook dishes in each other's style. Katie Lee Biegel makes a salad with ingredients that represent her fellow co-hosts.

In this all-chocolate challenge, Scott Conant challenges four pastry artists to make every chocolate lover's dream come true with their decadent creations.

Three expert teams choose two of the scariest monsters imaginable and meld them into one edible maniacal monster mashup.

Evil'. The teams conjure up displays inspired by the classic film, The Exorcist. Next, they must showcase the ultimate battle between good vs evil.

Jonathan Bennett challenges the teams to create spooky edible displays based on the terrifying inspirations behind beloved fairy tales.

Three chefs look to prove they're the 'King of the Chill' by outcooking each other - and a judge - in a frozen food fight.

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.

Guy Fieri digs into dishes just like Mama made, like mega meatballs in California, vegan comfort in Indianapolis and veggie tacos in San Antonio.

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

Guy Fieri gives food truck families the ultimate road test by challenging each member to a shopping and cooking relay race. Who will win the big cash prize.

The all-star teams create a gruesome crime scene by carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon.

The gang share secret ingredients that instantly upgrade any dish, like sweet and spicy salsa, extra-special baked chicken and tangy mayo.

S6/E7 - Triple D Nation: Bacon, Burger'. Guy Fieri grabs seconds of smoked bacon meatloaf in Atlanta, competition-style barbecue in Scottsdale, AZ, and a next-level burger in Fort Worth, TX.

The excitement continues as four junior chefs compete to become a judge. First, the young chefs must incorporate a different barbecue sauce into each dish.

Guy Fieri's grabbing flavour combos that pack a punch, like Greek grub in Naples, pork belly lollipops in Dallas, and next-level ramen in Chicago.

Guy Fieri's diving into Kenyan curried goat in Tallahassee, béchamel arancini in Chicago, and a legit lamb platter in Gainesville.

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

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

Actress, model, and royal consort Juliana Evans meets the king of comfort food Chef Najib to learn how to create amazing delicacies.

The talented junior chefs compete against one another to win $10,000. But, the surprise ingredients in each round force the young cooks to get very creative.

Guy Fieri divides six acclaimed chefs into two teams of three to compete in a game day food battle fought relay-style in 10-minute shifts.

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

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

Zak Bagans introduces the teams to the famously haunted city of New Orleans and asks them to cast a sweet spell with the voodoo queen, Marie Laveau.

Zak Bagans shares the Hellfire Caves in London and the monsters that haunt them. The three teams create amazing and tasty Halloween-themed displays.

Johnny Bananas calls out fellow Worst Cooks in America competitor Mark Long, and Michael Hung settles a grudge with Chris Oh.

Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.

Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

In this all-chocolate challenge, Scott Conant challenges four pastry artists to make every chocolate lover's dream come true with their decadent creations.

Three chefs look to prove they're the 'King of the Chill' by outcooking each other - and a judge - in a frozen food fight.

The gang share secret ingredients that instantly upgrade any dish, like sweet and spicy salsa, extra-special baked chicken and tangy mayo.

S6/E7 - Triple D Nation: Bacon, Burger'. Guy Fieri grabs seconds of smoked bacon meatloaf in Atlanta, competition-style barbecue in Scottsdale, AZ, and a next-level burger in Fort Worth, TX.

The excitement continues as four junior chefs compete to become a judge. First, the young chefs must incorporate a different barbecue sauce into each dish.

The talented junior chefs compete against one another to win $10,000. But, the surprise ingredients in each round force the young cooks to get very creative.

Guy Fieri divides six acclaimed chefs into two teams of three to compete in a game day food battle fought relay-style in 10-minute shifts.

The gang presents buffet recipes that make entertaining a breeze, including a breakfast bake, lettuce cups, dessert dip and colour-changing punch.

Scott Conant welcomes four chefs to a doughnut-themed competition. They must make sense of what's in the baskets before creating their deep-fried masterpieces.

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

Chef Martin Yan makes a Thai-inspired Spicy Prawn Carrot Soup and crispy Orange Ginger Duck. Indonesian Chef Marinka brings Spicy Tangy Fish.

Chef Yan pays homage to Asia's Nonya culture with mixed herb rice, golden crisp prawns with curry leaves and steamed chicken with lemongrass.

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.

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

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.

Three favourite chefs join forces with their spouses to serve up a three-course date night dinner that tests their cooking and communication skills.

Guy Fieri has a sandwich extravaganza with awesome brisket au jus in Indianapolis, tender barbacoa in California and pastrami pizza in San Antonio.

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.

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

Twelve new chefs serve up their signature flavours on Texas toast for team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso.

The hosts get ready for summer with new takes on top recipes, including spiced-up burgers, frozen lemonades and fruity pies.

S6/E8 - Triple D Nation: Risotto'. Guy Fieri eats his way through out-of-bounds risotto in Atlanta, real deal relleno in Anthem, AZ, and succulent snapper in Arlington, TX.

Four kids tackle mystery baskets with a baking theme in an attempt to earn the third and final seat at the judges' table.

Four chefs aim to prove that they can roll with whatever they find in the appetiser basket, including gnocchi in a bread bowl.

Three chefs from Arizona, New Mexico and Texas show Alex Guarnaschelli the best of the Southwest in two spicy rounds of competition.

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

Firefighter-actor Hisyam Hamid meets award-winning Chef Fazley with a fire torch in his hands. Dishes include smoked beef with spicy coconut milk.

The junior chefs tackle pizzas in all three rounds. Will they be able to incorporate the mandatory mystery ingredients into the appetizers, main and dessert.

Three of Guy Fieri's favourite chefs from his road trips and three outstanding winners compete in a tag-team relay to create a pork dinner.

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

Guy Fieri's going global with killer croquettes in New Jersey, Turkish dumplings in Cambridge, Massachusetts, and soul food in Indianapolis.

Zak Bagans asks three teams to create a monster prison escape inspired by one of the most haunted places on Earth, Alcatraz. Who will escape to the next round.

Zak Bagans introduces six teams to the haunted city of Salem, Massachusetts, and a coven of witches looking for revenge. Who will impress the judges.

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

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

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

Scott Conant welcomes four chefs to a doughnut-themed competition. They must make sense of what's in the baskets before creating their deep-fried masterpieces.

Three favourite chefs join forces with their spouses to serve up a three-course date night dinner that tests their cooking and communication skills.

The hosts get ready for summer with new takes on top recipes, including spiced-up burgers, frozen lemonades and fruity pies.

S6/E8 - Triple D Nation: Risotto'. Guy Fieri eats his way through out-of-bounds risotto in Atlanta, real deal relleno in Anthem, AZ, and succulent snapper in Arlington, TX.

Four kids tackle mystery baskets with a baking theme in an attempt to earn the third and final seat at the judges' table.

The junior chefs tackle pizzas in all three rounds. Will they be able to incorporate the mandatory mystery ingredients into the appetizers, main and dessert.

Three of Guy Fieri's favourite chefs from his road trips and three outstanding winners compete in a tag-team relay to create a pork dinner.

The cooks teach their top salad recipes. Jeff Mauro makes his blistered tomato and farro shrimp salad, Alex Guarnaschelli gets scientific with a chicken Caesar salad.

Four competing pastry chefs must turn adult drinks into pastry perfection. A special beer and a frozen treat are part of the puzzle in round one.

The pumpkin carvers create massive jack-o'-lanterns that tell a ghost story as well as four nesting jack-o'-lanterns that impress on their own and together.

The six pumpkin carvers have to sculpt a 3-D zombie in their likeness. Then, it's the first team challenge: a giant haunted house using at least 15 pumpkins.

Sunny Anderson challenges the pumpkin carvers to bring a frightening phobia to life and then depict a circus sideshow gone terribly wrong.

Guy Fieri divides six acclaimed chefs into two teams of three to compete in a game day food battle fought relay-style in 10-minute shifts.

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.

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.

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

Guy Fieri's grabbing flavour combos that pack a punch, like Greek grub in Naples, pork belly lollipops in Dallas, and next-level ramen in Chicago.

Guy Fieri's diving into Kenyan curried goat in Tallahassee, béchamel arancini in Chicago, and a legit lamb platter in Gainesville.

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

The hosts take on the internet's most buzzed about recipes, from delectable dirty fries to sweet devilled strawberries.

S6/E9 - Triple D Nation: Flavorfest'. Guy Fieri checks in with some of his favourite global flavours, including ramen in Atlanta, tamales in Indianapolis and marinara in St. Louis.

Chopped Junior champions take a seat at the Chopping Block as regular Chopped judges compete for charity.

Rachel reimagines her favourite childhood recipes. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps.

Rachel shows how the best food can come in small packages. She serves up wraps stuffed with roasted vegetables, puff pastry parcels and pan-fried dumplings.

Ina welcomes Norah Jones with a decadent Bourbon chocolate pecan pie and a chicken in a pot cooking lesson. They discuss fame, family reunions and food on the road.

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

A humanitarian at heart, Lisa Surihani meets a protector of Kristang recipes in Chef Melba to learn a forgotten dish. She makes a chicken devil curry.

The junior chefs face a circus-themed competition. The entrée basket is finger-food heaven, and for dessert the young cooks must add caramel to their baked goods.

Guy invites four dessert chefs for a sweet treat showdown! They make fried dessert using the only ingredients they can carry and create sweets using vegetables.

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

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

Zak Bagans introduces five teams to The Island of the Dolls in Mexico City, one of his most frightening encounters. Can they wow the judges with their bakes.

The four remaining teams must conjure up a ghostly rave party, inspired by the haunted Shanghai Tunnels that lie beneath the bustling streets of Portland, Oregon.

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

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

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

Four competing pastry chefs must turn adult drinks into pastry perfection. A special beer and a frozen treat are part of the puzzle in round one.

Guy Fieri divides six acclaimed chefs into two teams of three to compete in a game day food battle fought relay-style in 10-minute shifts.

The hosts take on the internet's most buzzed about recipes, from delectable dirty fries to sweet devilled strawberries.

S6/E9 - Triple D Nation: Flavorfest'. Guy Fieri checks in with some of his favourite global flavours, including ramen in Atlanta, tamales in Indianapolis and marinara in St. Louis.

Chopped Junior champions take a seat at the Chopping Block as regular Chopped judges compete for charity.

The junior chefs face a circus-themed competition. The entrée basket is finger-food heaven, and for dessert the young cooks must add caramel to their baked goods.

Guy invites four dessert chefs for a sweet treat showdown! They make fried dessert using the only ingredients they can carry and create sweets using vegetables.

The chefs bring the heat with spicy new recipes, including fiery quesabirria tacos, kicked-up tangy noodles and two different kinds of wild wings.

Four chefs create tiny treats that are little works of art. In the first basket, a savoury spread may fill them with dread, and a peculiar powder features in round two.

The bakers hear a fire eater's tale before creating flambéed pavlovas and get inspired by extraterrestrial oddities when making alien head cakes.

The bakers reflect on their haunting Bloody Mary bar desserts and work in teams to fuse two body parts together as Franken-cakes.

The bakers dig deep with buried alive trifles honouring the carnival's failed escape artist and think big for their shrunken head pies.

Three of Guy Fieri's favourite chefs from his road trips and three outstanding winners compete in a tag-team relay to create a pork dinner.

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.

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

It's a kerfuffle in the kitchen as four chefs work with prized fungi in every round. A pricey cut of meat in the entrée basket puts pressure on the chefs.

Four chefs aim to prove that they can roll with whatever they find in the appetiser basket, including gnocchi in a bread bowl.

Three chefs from Arizona, New Mexico and Texas show Alex Guarnaschelli the best of the Southwest in two spicy rounds of competition.

The gang turn summer's greatest comfort foods into hearty family meals, including slow cooker ribs, spicy slaw and a vegetable gratin.

S6/E10 - Triple D Nation: BBQ, Biscuits'. Guy Fieri heads back for some creative Southern comfort in Atlanta, a mighty meatball bake in New York and a righteous Reuben in Indianapolis.

A group of junior chefs make fun cuisine with foods on sticks. In the first round, their skewered appetisers must include stuffed pasta.

When April showers come, it's time to head indoors for Jesse Palmer's Spring tea party, where the bakers make beautifully decorated petit fours.

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

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

Singer-songwriter Daiyan Trisha meets culinary professor Chef Fadzly in the kitchen for a gastronomic master class. Dishes include pan-seared salmon.

The junior chefs celebrate fried food in each round and whip up some deep-fried delights for the three judges. Then, for dessert they even have to fry ice cream.

Guy invites three cheese-loving chefs to Flavortown. The chef who makes the tastiest cheese dinner wins $10,000 and competes against a judge of their choice.

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

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

Three teams battle it in the semi-finals! Zak Bagans asks them to create bakes inspired by the dark and haunted sea that surrounds Cape Disappointment in Washington.

The final two teams face off in an epic showdown as Zak Bagans takes them to the haunted catacombs in Paris, the City of Lights. Who will be crowned the winner.

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.

Fashion maven Carson Kressley and Chef Amanda Freitag work with chefs Maria Mazon and Guillermo Pernot to cook up a win against Bobby Flay.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen to back contenders Javier Canteras and Emiliano Marentes and crack Bobby Flay.

Four chefs create tiny treats that are little works of art. In the first basket, a savoury spread may fill them with dread, and a peculiar powder features in round two.

Three of Guy Fieri's favourite chefs from his road trips and three outstanding winners compete in a tag-team relay to create a pork dinner.

The gang turn summer's greatest comfort foods into hearty family meals, including slow cooker ribs, spicy slaw and a vegetable gratin.

S6/E10 - Triple D Nation: BBQ, Biscuits'. Guy Fieri heads back for some creative Southern comfort in Atlanta, a mighty meatball bake in New York and a righteous Reuben in Indianapolis.

A group of junior chefs make fun cuisine with foods on sticks. In the first round, their skewered appetisers must include stuffed pasta.

The junior chefs celebrate fried food in each round and whip up some deep-fried delights for the three judges. Then, for dessert they even have to fry ice cream.

Guy invites three cheese-loving chefs to Flavortown. The chef who makes the tastiest cheese dinner wins $10,000 and competes against a judge of their choice.

The gang throw a playful tea party with easy asparagus and tomato quiche, cornmeal scones, millionaire bars and more.

Four pastry artists are challenged to create an imaginative twist on popular cookie varieties. They find a jar of something alarming in the first basket.

The chefs are ordered to create brunch dishes and wow the judges with their innovative plates. The fierce battle for the throne is fought over clams.

A formidable new contender enters the game, and the chefs face their most difficult contender challenge yet: surf and turf in only 45 minutes.

The final contenders compete, and one chef is selected to challenge the ruler head-to-head for the culinary crown and the $100,000 prize.

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

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

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

Rachel reimagines her favourite childhood recipes. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps.

Rachel shows how the best food can come in small packages. She serves up wraps stuffed with roasted vegetables, puff pastry parcels and pan-fried dumplings.

Ina welcomes Norah Jones with a decadent Bourbon chocolate pecan pie and a chicken in a pot cooking lesson. They discuss fame, family reunions and food on the road.

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

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

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

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

The teams design a scene showing the chaos that ensues when monsters go trick-or-treating while highlighting their pumpkin carver's skill.

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

Michael and Kwini challenge their friends and rivals, Lucy and Bret. Tia and Matthew Raiford battle to see who gets top billing in their home kitchen.

Energetic beauty queen Thanuja Ananthan meets Indian artistic Chef Yogi in the kitchen to create new flavours, including garlic butter lobster tails.

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

Twelve new chefs serve up their signature flavours on Texas toast for team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso.

Four chefs aim to prove that they can roll with whatever they find in the appetiser basket, including gnocchi in a bread bowl.

Three chefs from Arizona, New Mexico and Texas show Alex Guarnaschelli the best of the Southwest in two spicy rounds of competition.

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.

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

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle against Bobby Flay.

It's a wild ride as four chefs create colourful, carnival-themed desserts for the judges. The baskets include a hybrid fried food and a cherry-flavoured oddity.

Guy Fieri challenges four chefs to make a meatless steakhouse dinner and appetiser in one hour using ingredients that fit into the world's smallest produce case.

The hosts teach essential tips for every summer party, from budget-savvy entertaining with stuffed peppers to lessons on a classic cocktail.

S6/E11 - Triple D Nation: Tots & Turkey'. Guy Fieri loads up on over-the-top turkey legs in Tennessee before hitting up unbelievable blueberry pierogies and top-notch tots in New York.

Four young cooks show off their talents to impress the judges. It's chicken and waffles to start with then pork with tropical flavours and a coconut desert.

The young chefs have to use mac and cheese in each round of the competition. Which junior cook will impress the judges and take home the prize money.

Guy Fieri invites three chefs to make a knockout bacon dish. The winner will go head-to-head with a judge to see who can bring home the bacon two ways.

The hosts take on the internet's most buzzed about recipes, from delectable dirty fries to sweet devilled strawberries.

Four chefs compete to turn bargain items into priceless treats. The first basket offers a simple cookie and a can of something strangely sweet.

The six remaining teams create killer displays featuring a clown terrorising an innocent victim at the scariest carnival ever seen.

The five remaining teams face their hardest flavour challenge yet as Jonathan Bennett asks them to make over a classic Hollywood monster.

Jonathan Bennett invites the remaining four teams to a killer dance party where ravenous zombies have brain-inspired treats on the menu.

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

Guy Fieri has it wrapped, pied and fried with craveable carnitas in Mobile, Alabama, elevated pizza in Cody, Wyoming, and brisket in Omaha, Nebraska.

Guy Fieri dives into a flavour overload with next-level tacos in Mobile, Alabama, Indian street food in Alberta, Canada, and vegan twists in Los Angeles.

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

Four chefs who proved their star status in the Tournament of Champions arena celebrate their first time on GGG with some classic games.

Damaris Phillips invites the carvers into a mad scientist's lab, where they will create two horrifying hybrid beasts battling in an epic duel.

The gang have a sauce for every dish! Katie Lee Biegel adds fondue to burgers, Geoffrey Zakarian sauces up salmon and Jeff Mauro upgrades wings.

S6/E12 - Triple D Nation: American Eats'. Guy Fieri checks in on some amped-up American eats, like funky fritters in Phoenix, mind-blowing pancakes in New York and snapper soup in Indiana.

The young chefs focus on all things breakfast from cereal and French toast to adult breakfast drinks. Who will make perfect eggs fastest and who will get the prize.

Guy Fieri's getting into major flavour with bagels in Gainesville, crawfish and oysters in Baton Rouge, and pastrami and gnocchi in Naples.

Guy Fieri's digging into big-time barbecue in Dallas, tries a spot-on Cubano in Gainesville, and eats a rocking po'boy in Baton Rouge.

First, he's in Honolulu to meet an old buddy reeling in fresh poke. And in San Diego he visits a fresh fish market.

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.

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

From Wimbledon to the US Open, Amelia now has a different kind of match: in the kitchen of an exclusive Kuala Lumpur restaurant with Chef Raymond.

The young chefs are tasked with making three tasty courses using often-wasted food. To start, they add cheese rinds to their appetisers. Who will impress the judges.

Guy challenges three pros to prove how delicious vegetarian cuisine can be. They make a comfort classic using only plant-based foods they can carry.

Guy Fieri's getting into lights-out shrimp empanadas in Chicago, mouthwatering mojo pork in Tallahassee, FL, and flavour-bomb pizza in Minneapolis.

Guy Fieri's setting his sights on seafood and creative comfort, including Szechuan biscuit sandwiches in Chicago and gangster gumbo in Florida.

Jonathan Bennett challenges the teams to create spooky edible displays based on the terrifying inspirations behind beloved fairy tales.

The six remaining teams create killer displays featuring a clown terrorising an innocent victim at the scariest carnival ever seen.