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

Kathy and her team work double shifts to cover a tech convention that brings thousands of people into Fang. All three floors of the restaurant open for the first time.

Alton makes a big announcement that's sure to get the chefs fired up. In the entree round, the chefs discover one of the items staring back at them.

Andrew Zimmern travels to the colourful Moroccan city of Fez. On the trip, he tucks into local treats like tagine-cooked meats, pastille and brouchettes.

Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-friend sweet dough balls.

Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample tasty local cuisine. He tucks into prawn curry, Portuguese chorizo and pork vindaloo.

Andrew explores the international flavours of the Bronx, New York. He finds Italian-influenced bites, spicy Jamaican meat pastries and even savoury Albanian pastries.

Andrew explores Harlem, a vibrant New York City neighbourhood. He finds colourful restaurants offering soul food, Caribbean classics and even the national dish of Senegal.

Andrew visits his favourite local food spots in central New York. He finds delicious veal and beef sausages at one of America's oldest hot dog stands.

Andrew explores the cuisine of Martha's Vineyard, the island community off the coast of Cape Cod. He finds lobster rolls, swordfish steaks and stuffed quahogs.

Andrew visits Lancaster County to celebrate iconic Pennsylvania Dutch dishes. He tastes chicken pot pie, soft pretzels and a dessert of shoofly pie.

Andrew explores New Hampshire's seacoast, which is a 13-mile stretch packed with culinary diversity. He finds Great Bay oysters and a hearty chowder.

Andrew explores the cuisine in the city of Sitka, Alaska, a place only reachable by boat or plane. He finds king salmon, halibut and Dungeness crab.

The chefs cook easy recipes with their fresh summer produce. The flavourful menu includes grilled tofu tacos, tomato bruschetta and chicken skillet.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

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.

Andrew discovers the culinary magic of Germany's Romantic Road. He dines on udder schnitzel, pancreas stew, grilled goose and Franconian bread dumplings.

Andrew dives into the culinary treasures of the Amalfi Coast. He samples raw red and tucks into Mamma Agata's cloud-like meatballs.

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

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

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

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

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

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

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

Andrew Zimmern dives into the flavour-packed favourites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, and upscale crab bisque.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

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

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

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

Chef Alton Brown delves into the world of fermentation and explores lactic acid bacteria in the kitchen. He prepares the essential Korean side dish, kimchi.

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

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

The chefs play a carnival-style game to determine their protein choice and have 30 minutes to create a masterpiece, with no salt in the pantry.

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

Molly Yeh makes lunch to treat her oldest daughter. They bond over a cheesy chicken fajita hotdish and gooey monster cookie crispy rice treats.

Ree Drummond takes a trip down memory lane with special chocolate recipes. She makes chocolate cake with 7-minute frosting and chocolate rice pudding.

Ree Drummond prepares easy game-day eats, including chocolate devil cake, smash tacos and jalapeno cheddar corn dogs.

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

Italian chefs Antonia Lofaso, Rocco DiSpirito and Gabriele Bertaccini each put up $5,000 on a night of all-in betting and intense competition.

Geoffrey Zakarian judges the four chefs' recipes by attempting to cook their dishes. Then, he tests their ability to adjust their menu for diners.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Ree Drummond celebrates the holidays with special seasonal eats. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup.

Ree Drummond makes wintry one-pan dishes. Dishes include creamy Italian one-pan pasta, baked pancetta and butternut risotto, and white lasagne soup.

Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.

Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.

Ree celebrates her husband's birthday with his favourite foods. She serves steak with roasted garlic butter, gratin potatoes and a cowboy-style chopped salad board.

Ree creates recipes featuring unsung hero ingredients. Canned foods reveal hidden talents in her delectable salmon burgers and spam fried rice.

Ree makes global dishes from her cosy kitchen. She celebrates exotic British food with a full English breakfast and makes a delicious chicken tagine.

Ree opens her book of skillet stories, cooking up new dishes in pans. Her menu includes a strawberry almond pan cake, breakfast totchos and tortellini puttanesca.

Ree makes winning game day eats. She makes a beer cheese bread bowl, hearty short rib stew served over buttered egg noodles and a yummy cookie salad.

Ree whips up some chocolatey treats. She makes white chocolate and berry pancakes, an ultimate frozen mocha and steak with a spicy cocoa rub.

Ree Drummond serves up some tasty Tex Mex treats. The menu includes spicy shrimp and grits as well as chicken and veggie sheet pan fajitas.

The chefs share simple recipes that the whole family can make. Jeff Mauro is joined by his son to prepare a tasty bacon and pineapple pan pizza.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

Chef Casey Corn travels to Los Angeles to help a close-knit group of cousins recreate their grandma's lost ambrosia recipe.

Casey visits a New York family to help them rediscover their Grandma Lil's unique, Jewish-Italian-American meatball sauce.

Casey digs into a beloved Jewish classic, matzo ball soup, to help a married couple in Norwalk, Connecticut, track down a fourth-generation recipe.

Casey and Thomas Mulzac, a chef based in Brooklyn, explore his family's roots while working to replicate his grandma's famous stew chicken recipe.

Host Casey Corn helps a family recreate their great-grandmother Antonia's homemade lasagne with paper-thin layers and a 'sneaky' white sauce.

Host Casey Corn helps a woman recreate her grandmother's perfectly balanced capirotada, a traditional Mexican dish similar to bread pudding.

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

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.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

Kathy and her team work double shifts to cover a tech convention that brings thousands of people into Fang. All three floors of the restaurant open for the first time.

Geoffrey Zakarian judges the four chefs' recipes by attempting to cook their dishes. Then, he tests their ability to adjust their menu for diners.

Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.

Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

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

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.

After a big team shake-up, the pitmasters could use a day of BBQ games with their new captains. Bobby Flay, Anne Burrell and Jet Tila lead their new teams.

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

Host Alton Brown takes on the famed 'mixed rice' dish of Korea, bibimbap. He shares how to prepare and cook up this delicious cuisine from scratch.

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

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

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.

At the National Capital Area Cake Show, a Winter Wonderland theme pushes competitors to show off their best holiday cake or cookie.

Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

With $30,000 of their own hard-earned cash on the line, former champions Maneet Chauhan, Tiffani Faison and Chris Oh are hungry for repeat victory.

Golf star Michelle Wie joins Scott Conant to add a stroke to Bobby's game. Jeannette Liebers and Chris Bonnivier try to make sure Bobby takes a mulligan.

Amanda Freitag and Sunny Anderson team up to demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.

Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

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

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

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

The chefs share their favourite comfort foods and summer memories. Alex Guarnaschelli prepares turkey burgers, and Katie Lee makes zucchini-pineapple bread.

Four talented chefs attempt to modernise the old concept of surf and turf! They must make flame-kissed dishes that celebrate both land and sea.

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.

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

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 brings back four chefs who came close to victory their first time in Flavortown to prove the second time's a charm. But they get off to a rocky start.

Guy Fieri dives into a meaty smorgasbord! There's a skyscraper burger in Nashville and in Florida, a rockin' chef cooks up real deal gnocchi.

Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

The chefs find cheese in every basket and have to make it the star of every plate. A wild comfort food hybrid proves challenging in round two.

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

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

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

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.

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

The chefs make a hearty, high-end dinner in 45 minutes for a construction crew using only the crew's lunches, bent pans and construction tools.

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

Host Alton Brown proves that not all great breads come from the oven! He takes on two very different types of fried bread, each with a tasty twist.

Valerie and Duff task the bakers with making popular cupcakes. Then, the bakers pair up to create a new cupcake for the future.

Guy Fieri surprises three all-star chef friends with an all-dessert showdown. The competitors must flip savoury diner classics into sweet treats.

Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

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

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Comfort food connoisseurs Eddie Jackson, Molly Yeh and Damaris Phillips risk $5,000 of their own money in an intense game of skill and chance.

Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.

Actress Lela Loren and Michael Symon recruit two international chefs to take down Bobby. In the second round, Bobby must make a dish he's never heard of.

Four talented chefs attempt to modernise the old concept of surf and turf! They must make flame-kissed dishes that celebrate both land and sea.

Guy Fieri brings back four chefs who came close to victory their first time in Flavortown to prove the second time's a charm. But they get off to a rocky start.

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

Valerie and Duff task the bakers with making popular cupcakes. Then, the bakers pair up to create a new cupcake for the future.

Guy Fieri surprises three all-star chef friends with an all-dessert showdown. The competitors must flip savoury diner classics into sweet treats.

The chefs share fun recipes for the hottest days of the summer. This delicious menu includes crunchy cabbage salad and grilled swordfish with mango salsa.

Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale. They get lucky with a promise of perfectly porky baskets.

For a Mother's Day dinner, Sarah Benjamin and Nik Michael Imran make unique recipes including curry chicken pot pie and Durian chocolate cake.

Nik and Sarah celebrate a successful arranged marriage with an Indian feast, featuring salmon curry, a spicy take on Gulab jamun, and chocolate.

Nik and Sarah treat a hardworking single mother to a surprise dinner. The Western fusion themed meal features sambal spaghetti and slow-roasted duck.

Nik and Sarah celebrate a late husband's birthday with a Vietnamese-inspired dinner. Delicious dishes include beef pho and Vietnamese fish cakes.

Zachy, an engineer, and Emelia, a stay-at-home mum, first met each other in college, but only started dating a few years after.

Shermund, an investment banker, married his long-term girlfriend, Boum, a year and a half ago on the breath-taking beaches of Hua Hin, Thailand.

Teams of three compete in a wild culinary relay challenge. The chefs must make a cohesive holiday meal, all without communicating with their teammates.

Guy Fieri heads east to get a taste of the South. He checks out meatloaf in New Hampshire, extra-spicy shrimp in North Carolina and seafood stew in Florida.

In New Hampshire, Guy Fieri checks out amazing bagels and sweets. Plus, there's a Southern spin on egg rolls, and prime time pastrami and pizza.

The basketeers outdid themselves for this special competition, featuring mandatory ingredients that leave the chefs shaking their heads in disbelief.

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.

After a big team shake-up, the pitmasters could use a day of BBQ games with their new captains. Bobby Flay, Anne Burrell and Jet Tila lead their new teams.

Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

Guy Fieri grabs big flavour in unexpected spots, like south-of-the-border classics in Calgary, masterpieces in a museum and pub grub in an airport.

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.

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

Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes.

Four chefs compete in a delicious battle to make a beloved food out of this world. A spicy surprise means the noodle appetizers might come with a kick.

Stars reveal their favourite, over-the-top dishes: From Duff Goldman's King Kong-sized banana split to Robert Irvine's decadent bacon, mac and cheeseburger.

Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

Opponents who previously tied return to Flavortown Market for a rematch to win bragging rights and $10,000. On the menu are party plates and comfort food.

Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.

In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.

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

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Chefs Kelsey Barnard Clark, Carlos Anthony and Crista Luedtke set friendships aside for a cutthroat culinary competition with a $15,000 pot.

Comedian Jaboukie Young-White and chef Anne Burrell are determined to take down Bobby. They recruit Italian expert chefs Nicole Karr and David Benstock.

Giada De Laurentiis and Marcus Samuelsson hope two global chefs can defeat Bobby. In round one, the chefs are given 20 minutes to make a dish with rambutan.

Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale. They get lucky with a promise of perfectly porky baskets.

Teams of three compete in a wild culinary relay challenge. The chefs must make a cohesive holiday meal, all without communicating with their teammates.

Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

Guy Fieri grabs big flavour in unexpected spots, like south-of-the-border classics in Calgary, masterpieces in a museum and pub grub in an airport.

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.

Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

Opponents who previously tied return to Flavortown Market for a rematch to win bragging rights and $10,000. On the menu are party plates and comfort food.

Geoffrey Zakarian shares his tips for making pork roast sandwiches with spicy apricot mustard. Plus, Alex Guarnaschelli prepares tomato and mozzarella salad.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

Buddy Valastro and Duff Goldman create cakes inspired by New York City for a Big Apple event hosted by actress Debi Mazar and news anchor Rosanna Scotto.

Buddy Valastro and Duff Goldman go back in time to create the most realistic dinosaur cakes as centrepieces for a sleepover at the American Museum of Natural History.

Buddy Valastro and Duff Goldman conjure up cakes filled with special effects to celebrate the fantasy and fun of Medieval Times' 30th anniversary.

Guy hosts grudge matches! First, a chef calls out the opponent who bested her in a bacon brawl, then Damaris Phillips settles the score with a vegetarian rematch.

Guy Fieri loads up the meat! In New Hampshire, a funky joint puts Thai in their tacos, and a local gem in North Carolina fires up monster barbecue.

Guy Fieri digs into not-your-everyday dishes, including a stacked-up breakfast in New Mexico and creative vegan cooking in San Diego.

Four chefs with a talent for live-fire cooking bring their passion to the kitchen. Second-guessing in round two leaves one chef confused about the main protein.

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.

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

The chefs make a hearty, high-end dinner in 45 minutes for a construction crew using only the crew's lunches, bent pans and construction tools.

Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

Guy Fieri dives into amped-up eats, from Nashville hot chicken at a coastal Georgia joint and savoury Vietnamese street food in a Calgary noodle bar.

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.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu.

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Ree Drummond adds her fresh garden ingredients to delicious recipes, including chocolate zucchini muffins and a green goddess chopped salad.

Ree Drummond shares easy handheld eats for busy people on the go, including breakfast croissants, pork and pepper pitas, and a chef salad wrap.

Four determined chefs must combine ramen with fruity cereal. Plus, they deal with a strange frozen food and show their point of view with meaty desserts.

Stars reveal their favourite, over-the-top dishes: From comedian David Alan Grier's fried chicken feast to Rachael Ray's perfect Philly pork.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Guy Fieri invites four chefs from Diners, Drive-Ins and Dives to cook their most craveable creations using no more than 6.5lbs of ingredients.

Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

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

Valerie and Duff challenge the kid bakers to put their own stamp on the super-trendy loaded cookie. They want the bakers to really go crazy.

Chef Antonia Lofaso returns for another wild night to play against her best buddies and acclaimed restaurateurs Ayesha Nurdjaja and Claudette Zepeda.

Valerie Bertinelli and Amanda Freitag call on two New York chefs to take down Bobby. First, the chefs are challenged to cook with a strong-smelling cheese.

Actor Reid Scott and chef Sunny Anderson team up to beat Bobby. In the first round, chefs Ned Baldwin and Sieger Bayer must cook with black trumpet mushrooms.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

Guy hosts grudge matches! First, a chef calls out the opponent who bested her in a bacon brawl, then Damaris Phillips settles the score with a vegetarian rematch.

Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

Guy Fieri dives into amped-up eats, from Nashville hot chicken at a coastal Georgia joint and savoury Vietnamese street food in a Calgary noodle bar.

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.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Guy Fieri invites four chefs from Diners, Drive-Ins and Dives to cook their most craveable creations using no more than 6.5lbs of ingredients.

The chefs reveal their recipes for fast and flavourful dishes. Katie Lee makes grilled chicken parmesan, and Jeff Mauro cooks a Chicago cheese steak.

The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round.

Valerie Bertinelli and Duff Goldman challenge the young bakers to work in teams to create a cake inspired by traditional happy and sad theatrical masks.

Valerie Bertinelli and Duff Goldman bring the fun of a spelling bee into the kitchen! The bakers make spelling bee word tarts with assigned words on top.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must 'imposterize' and serve on a classic cafeteria tray.

Guy Fieri invites four seafood masters to serve up the catch of the day. The chefs play 'Go Fish' to determine what they'll cook for dinner.

Guy Fieri jumps into a full culinary adventure. In San Diego there's a spot serving Baja-style tacos and a funky food truck putting' out next-level shawarma.

Guy Fieri dives into righteous ribs in San Diego and gets cosy with mouth-watering meat pies and bison chili fries in New Mexico.

Renowned chefs from across America compete in a five-part tournament. In this preliminary battle, four culinary greats from the West face off.

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

Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes.

Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

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

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

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

It's a pizza style showdown as four chefs battle for $10,000. A notorious pizza topping features in the entrée round and dessert deals them a controversial topping.

Stars reveal their favourite, over-the-top dishes: From Curtis Stone's sinful sundae to Carla Hall's deliciously deconstructed French toast recipe.

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience, from the chefs' arrival to Guy's pre-show pep talk.

Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

Birthdays keep bakeries busy, so the bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake.

The chefs arrive in Las Vegas to start their six-week, gruelling job interview. They face a huge challenge as they take over a steakhouse for an evening.

Damaris Phillips and Michael Symon are desperate to take down their pal Bobby. They hope New York chefs Andrew Lukovsky and Airis Johnson can do the job.

Wolfgang Puck and Ted Allen have picked two talented chefs to challenge Bobby. In the first round, the chefs must create a tasty dish using cremini mushrooms.

The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round.

Guy Fieri invites four seafood masters to serve up the catch of the day. The chefs play 'Go Fish' to determine what they'll cook for dinner.

Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

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

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience, from the chefs' arrival to Guy's pre-show pep talk.

The chefs prepare big batch meals to feed the whole family, including ratatouille and pork chops pizzaiola. Plus, Tiffanie Barriere makes her Grass Roots Cocktail.

The competing chefs must use the fryers to create crunchy, decadent dishes. First up, the appetiser basket contains something spicy and a strange drink.

Giada prepares a kid-friendly menu for an after-school lunch. She makes a chicken parmesan sandwich, creamy cucumber salad and chocolate peanut butter sundaes.

Giada shows how to make four pasta dishes that can be done in 15 minutes. They include penne with corn and spicy sausage, and orecchiette with broccoli.

Aunt Raffy joins Giada in the kitchen for a day of fun, laughter and food. Family dishes include quinoa pilaf and Aunt Raffy's peach and blueberry crisp.

Giada De Laurentiis is joined in the kitchen by her daughter and her friends for a kids' cooking class.

Giada makes recipes from her restaurant in Las Vegas. Dishes include Chicken Marsala Meatballs, Lemon Spaghetti With Jumbo Shrimp and Tuscan Rib-Eye Steak.

Roy Choi takes Giada on an adventure through LA's Koreatown. At home, Giada makes Korean Barbecue Beef, Kimchi Pancakes, and Sesame Bok Choy.

Four devotees of the cooking icon Julia Child aim to make her proud with a twist on her fish stew. Later, there's an odd combo in the dessert basket.

While celebrating Julia Child's impact on the culinary world, four chefs face a puzzling appetiser round. Plus, they make use of an unusual powder.

Four returning champions compete in the finale of this special tournament to win a dream trip to follow in Julia Child's footsteps in France.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu.

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Ree Drummond adds her fresh garden ingredients to delicious recipes, including chocolate zucchini muffins and a green goddess chopped salad.

Ree Drummond shares easy handheld eats for busy people on the go, including breakfast croissants, pork and pepper pitas, and a chef salad wrap.

In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

The final three chefs attempt to run their own restaurant, not knowing that Geoffrey Zakarian has filled the place with actors to wreak havoc.

Kathy plans a dinner for a festival and makes a dubious business decision that has Peter questioning her priorities and loyalty to the family legacy.

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.

Stars reveal their favourite, over-the-top dishes: From Duff Goldman's King Kong-sized banana split to Robert Irvine's decadent bacon, mac and cheeseburger.

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.

After a big team shake-up, the pitmasters could use a day of BBQ games with their new captains. Bobby Flay, Anne Burrell and Jet Tila lead their new teams.

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

In Peru, Shay Mitchell explores favourite Incan libations, visits a mountain distillery 9,000 feet above sea level, and downs a ceviche cocktail.

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

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

Kathy plans a dinner for a festival and makes a dubious business decision that has Peter questioning her priorities and loyalty to the family legacy.

The competing chefs must use the fryers to create crunchy, decadent dishes. First up, the appetiser basket contains something spicy and a strange drink.

Andrew is in Portland, Oregon, to experience its wild and whimsical food culture. He tastes boozy doughnuts, fish sauce chicken wings and crawfish boils.

Andrew explores the cuisine of Cincinnati, the fastest growing city in the Midwest. He finds pork schnitzel, goetta and ice cream made using a French pot method.

Andrew Zimmern visits Oklahoma City to explore the local cuisine. He tastes prime T-Bone steaks, beef bone-infused pho and fried fruit pies.

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.

The team shares heartwarming autumn dishes and memories, starting with meeting Katie Lee's new baby. Recipes include a delicious kale and sausage pasta bake.

Four chefs celebrate Black History Month through incredible food. A hearty soup and a Southern vegetable inspire the chefs in the entree round.

Andrew explores ancient superfoods. He eats wild boar in native cactus and stinkbug salsa before trying sweaty tacos inspired by Aztec ingredients.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

From the blistering 'hot pot' and fiery mapo tofu to spicy kung pao chicken, Andrew Zimmern explores the famous scorching dishes of Chengdu, China.

Andrew Zimmern explores the popular tastes of Shanghai, China, from creamy crab and savoury pork-filled dumplings to rice wine-soaked chicken and scallion pancakes.

Andrew Zimmern showcases the Tex-Mex favourites of San Antonio, Texas, including puffy tacos, melt-in-the-mouth barbacoa and a giant chalupa burger.

Andrew Zimmern explores the big and bold flavours that are decidedly Dallas - from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup.

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand, from coconut curry soup and a sausage with pork and chilli paste, to fish roasted in banana leaves.

Spicy grilled crab, cold and refreshing beef salad and herbaceous fish and noodle soup reflect a mission to preserve the uniqueness of Cambodian cuisine in Phnom Penh.

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

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

From savoury classics like shawarma, falafel, kubbeh and hummus to tempting pastries like halva and bureka, Jerusalem's edible icons are steeped in history.

Andrew samples some of the dishes of Amman, Jordan, such as multi-tiered towers of goat and veggies, sumac-coated chicken with onions and lamb cooked in creamy yogurt sauce.

Andrew explores edible icons of Mumbai, including deep-fried fish and prawns, saucy goat over rice and vegetarian dishes from puffed rice salad to spicy potato mashups.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

Duff Goldman and his team square off against Henderson Gonzalez's team to make ocean predator cakes that feature a floating element.

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

Four online cooking stars battle it out in the kitchen. It's not a great start for one competitor who runs into trouble with muscles in the appetiser round.

Chefs and stars reveal their favourite, over-the-top dishes: From decadent desserts to mouth-watering burgers. What do foodies secretly love to tuck into.

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.

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

The chefs make a hearty, high-end dinner in 45 minutes for a construction crew using only the crew's lunches, bent pans and construction tools.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu.

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Ree Drummond adds her fresh garden ingredients to delicious recipes, including chocolate zucchini muffins and a green goddess chopped salad.

Ree Drummond shares easy handheld eats for busy people on the go, including breakfast croissants, pork and pepper pitas, and a chef salad wrap.

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