Four talented grandmothers are put in charge of making a remarkable holiday feast. They open the first basket to find a wreath made of something sweet.

Nine elite, professional bakers are challenged to bake perfect petit fours. Then, they must create a mind-bending vanilla-flavoured cake for 50 people.

The remaining eight bakers have to make the perfect nuptial-themed mini mousse cakes. Then, they must create a croquembouche-inspired wedding tower.

The seven remaining bakers must make strawberry shortcakes for the skills challenge. Then, in the master challenge they must bake a difficult 'fire and ice' dessert.

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

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

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

Joanna fires up the grill to prepare some of her most flavourful and colourful recipes. They include steak skewers, charred corn salad, and shishitos.

It's a party at the gristmill as Joanna roller skates around the kitchen! She makes her homestyle menu of chicken tenders, Texas caviar and more.

Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

Rachel digs deep into the larder to create a crab and pineapple tartare, a Mediterranean-inspired cannelloni dish, and meringue and praline kisses made without eggs.

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.

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.

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

The 11 remaining chefs learn from authentic Italian nonnas how to make pasta shapes from scratch before taking on a three-dish pasta challenge.

Four more chefs try to score the chance to work as a judge's sous-chef. Offal is an awfully shocking surprise, and a cut of meat proves problematic.

Abner and Amanda make smash burger sliders on homemade brioche buns with Abner's burger sauce, along with a wedge salad and tangerine slushies.

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay.

Anderson V. Voltaggio. S5/E2 - 3rd Annual BBQ Games'. The contenders take on the fastest and wildest BBQ games as they race for the coveted 'PIG-asus' trophy and some major advantages.

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

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner.

In a salute to Diagon Alley, hosts James and Oliver Phelps ask the baking teams to make 50 handheld desserts to feed a crowd of Harry Potter fans.

The 11 remaining chefs learn from authentic Italian nonnas how to make pasta shapes from scratch before taking on a three-dish pasta challenge.

Four talented grandmothers are put in charge of making a remarkable holiday feast. They open the first basket to find a wreath made of something sweet.

Roger meets two couples making fiery feasts. The first specialises in Mediterranean food cooked with a live fire and the others run an underground craft BBQ business.

Roger Mooking visits two backyard cookouts where the smoke is strong and fires are hot. Plus, he helps guest chef Jeremy Connor prepare a fish roast.

Roger helps two Louisiana chefs prepare smoked meat for their classic Cajun dishes. Plus, he also shares his family recipe for Cajun brown gravy.

Roger Mooking cruises the Florida coastline looking for fiery cookouts and loads a Peruvian-style pit in St. Augustine before hitting a Fort Lauderdale barbecue joint.

At a non-profit organisation to support veterans in Georgia, Roger Mooking helps cook a whole mutton and slow-roast veggies for a cookout.

Roger visits two caterers in the South who specialise in live-fire cookouts. He helps to prepare a boneless hog with ground pork sausage and sweet peppers.

Roger visits two Texas pit masters who add barbecue to pancakes. He helps to smoke wagyu beef brisket and then stuffs it inside a dough with hash browns.

In Texas, Roger checks out two food trucks serving up delicious ethnic dishes. He meets a pit master known for combining Texas-style barbecue with Mexican food.

In Maui, Roger visits chef Lee Anne Wong to prepare a tropical feast of chicken and mahi-mahi fillets. Plus, he cooks brisket in Bellaire, Texas.

Roger Mooking loads a brick pit with 300 pounds of pork in Arizona and hangs Mediterranean spiced-rubbed legs of lamb on a rig in Las Vegas.

Roger joins pit master Christopher Prieto to season and smoke a whole hog. Next, he meets cookbook author Tuffy Stone and they hang whole spiced and buttered chickens.

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

Four chefs set out to make perfect pies! In the appetiser round, one chef scrambles to stay on track when a competitor refuses to share a popular pantry ingredient.

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

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.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a Kati roll challenge. Chefs Romain Paumier and Avishar Barua roll up to the kitchen.

Hip-hop icon Lil Jon and Anne Burrell get wild in the kitchen with lights, beats and bottle service. Chefs Eva Pesantez and Robert Butts hope to beat Bobby.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay. Will they prevail.

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.

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.

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner.

In a salute to Diagon Alley, hosts James and Oliver Phelps ask the baking teams to make 50 handheld desserts to feed a crowd of Harry Potter fans.

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.

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.

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

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

Four competition-winning chefs battle it out for the title of champion and a $15,000 prize. They'll compete in a pair of sudden-death matches.

In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.

Abner and Amanda's favourite date night recipes include lettuce wraps, grilled rib eyes with a cinnamon pepper rub and cardamom buns.

Noah Cappe, Jet Tila and Tiffani Faison visit the top restaurants in New Haven, Connecticut. There, they sample burgers, hot honey pizza, hot chicken and empanadas.

Noah Cappe, Tiffani Faison and Shota Nakajima explore the food scene in Newport, Rhode Island. They taste everything from chowder and noodles to burgers and biscuits.

Joanna fires up the grill to prepare some of her most flavourful and colourful recipes. They include steak skewers, charred corn salad, and shishitos.

It's a party at the gristmill as Joanna roller skates around the kitchen! She makes her homestyle menu of chicken tenders, Texas caviar and more.

Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

Rachel digs deep into the larder to create a crab and pineapple tartare, a Mediterranean-inspired cannelloni dish, and meringue and praline kisses made without eggs.

Four competition-winning chefs battle it out for the title of champion and a $15,000 prize. They'll compete in a pair of sudden-death matches.

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

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

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

Four chefs set out to make perfect pies! In the appetiser round, one chef scrambles to stay on track when a competitor refuses to share a popular pantry ingredient.

Duff Goldman and his team make a birthday cake for a one-year-old seal pup. Then, the pressure is on to make a flock of 21 bird-themed cakes.

Duff Goldman gets ready for his biggest job yet -his own wedding! He and his team tackle a six-tiered classic wedding cake, and a four-tier groom cake.

Duff creates a cake featuring the Muppets for some students. Then, he makes an explosive cake delivery to celebrate a volunteer at a Chinatown Festival.

Duff delivers a giant bull cake to Professional Bull Riders' legendary entertainer Flint Rasmussen. Then he creates a motorized Zamboni cake for a hockey team.

Duff delivers a cake decorated with a winter wonderland for the Special Olympics. Next, he makes a five-tiered masterpiece for a local cake club.

Duff creates a unique spectacle to celebrate Cirque du Soleil Volta's 1,000th show. And, the bakery help Jamie Lee Curtis give thanks to deserving volunteers.

Duff creates a larger-than-life soccer ball for a group of children. And, the team deliver a five-foot-long royal treat for the Scots Festival.

Duff makes a Jurassic World-themed cake for two deserving kids at Universal Studios. This amazing creation is complete with oozing lava and smoke.

Duff creates a Star Wars-themed cake for a robotics competition. And, the bakery team prepare a sweet treat for the LA Fire and Police Departments.

The pressure is on to create a realistic whale cake that's stable enough to be on a boat in the Pacific Ocean. And, Duff makes a basketball-themed cake.

Duff Goldman and his team make a birthday cake for a one-year-old seal pup. Then, the pressure is on to make a flock of 21 bird-themed cakes.

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.

Four chefs are eager to show off their pickling talents! The baskets are packed with pickled goodness for inspiration, including pickle ice cream.

Joanna cooks up sweet and savoury brunch staples like kale and bacon hash brown casserole, French toast crunch, garlic cheese grits and a blended peach sunrise.

With a little help from Chip, Joanna prepares an Italian feast featuring Dutch oven lasagne, focaccia bread, fig and grapefruit salad and chocolate souffles.

Joanna's sister, Mikey, swings by for a lunch featuring classic staples like pimento cheese, tomato basil soup, brick paninis and oatmeal cream pie cookies.

Joanna shares her favourite Mexican dishes, including sour cream enchiladas, cilantro lime rice, fresh guacamole and salsa, charro beans and tres leches cake.

Joanna and her mum share stories of their Korean heritage through dishes like bulgogi and cucumber kimchi salad. Joanna's kids, Emmie and Duke, make mochi.

Joanna shares her favourite recipes that are perfect for a night-in with the family. She makes beef tenderloin, prosciutto-wrapped apples and mocha trifle cups.

Andrew traces the path of Christopher Columbus' expedition across the Dominican Republic. He eats cow stomach stew and native Taino flatbreads.

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.

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Four chefs face issues of confidence and competence as they focus on the fabulous food of Tuscany in all its fresh, humble glory.

The 11 remaining chefs learn from authentic Italian nonnas how to make pasta shapes from scratch before taking on a three-dish pasta challenge.

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

Jonathan Bennett goes old school with a trip back to 1953! The chefs are challenged with making all their dishes with a vintage meat grinder.

Guy Fieri combines cooking at home with great restaurant food when four series veterans send ingredients and join him via video chat to cook the recipes.

Three chefs compete for a chance to take on judge Tiffani Faison. In the first round, they must cook a dish using carrot cake soda and water spinach.

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby how it's done.

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

Anderson V. Voltaggio. S5/E3 - On The Road Again'. Bobby Flay, Sunny Anderson and Michael Voltaggio keep the judges fuelled with roadside BBQ. Plus, the Brawlers cook up some American 'cue.

Four champions return on a mission to become a sous-chef for a series judge. A stinky fruit and a spicy ice cream feature in the dessert round.

Abner and Amanda prove that kids and adults can enjoy the same dinner of lemon chicken, grilled broccolini and truffle cake balls.

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

Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.

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.

The bakers decorate oversized doughnuts. Guest judge Gemma Stafford challenges the three finalists to create the ultimate breakfast dessert.

Host Eric Adjepong invites three spud experts from across America to challenge Alex Guarnaschelli with one of America's favourite foods: the potato.

Anything can be smoked or grilled! The teams are challenged to master unconventional BBQ ingredients and show their true potential.

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.

Four chefs are eager to show off their pickling talents! The baskets are packed with pickled goodness for inspiration, including pickle ice cream.

Andrew traces the path of Christopher Columbus' expedition across the Dominican Republic. He eats cow stomach stew and native Taino flatbreads.

Jonathan Bennett goes old school with a trip back to 1953! The chefs are challenged with making all their dishes with a vintage meat grinder.

Guy Fieri combines cooking at home with great restaurant food when four series veterans send ingredients and join him via video chat to cook the recipes.

Three chefs compete for a chance to take on judge Tiffani Faison. In the first round, they must cook a dish using carrot cake soda and water spinach.

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

Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.

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

Four delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.

The bakers learn to craft bonbons at Jade Genin Chocolate. Then, the competitors seek inspiration for a dessert that uses three chocolate techniques.

The remaining bakers head to the farmers' market. They make crepe cakes with fruit and incorporate unusual produce picks into their desserts.

The American bakers attempt to perfect the soufflé. Then, they go big with a pâte à choux dough dessert that spotlights the egg in three ways.

Andrew traces the legendary patriot's path and samples Colonial-era eel recipes and indulges in Brazilian meat feast.

Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

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

Four competition-winning chefs battle it out for the title of champion and a $15,000 prize. They'll compete in a pair of sudden-death matches.

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

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

The chefs use Taylor Dayne's memories of 1988 to create unique dishes. Then, they serve up their own version of Gigi Hadid's viral pasta.

Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat.

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket.

In Honolulu, siblings are carrying on their mother's Filipino food, and a San Diego taqueria has perfected taquitos over three generations.

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

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

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

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

Abner and Amanda share the meal that feels like home on the road - shawarma on garlic flatbread with lemon tahini and cilantro sauce.

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

Robert is called to J's Restaurant in Waveland, Mississippi. He must help owners Louis and Jeff rescue their business and save their lifelong friendship.

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 decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece.

Three chefs hailing from Mississippi, Tennessee and North Carolina face Alex Guarnaschelli in a battle that celebrates Southern comfort food.

Social media is one of the best ways for BBQ cooks to find inspiration. The teams must prove that they know how to cook, and connect, on social.

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.

Four delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.

Andrew traces the legendary patriot's path and samples Colonial-era eel recipes and indulges in Brazilian meat feast.

The chefs use Taylor Dayne's memories of 1988 to create unique dishes. Then, they serve up their own version of Gigi Hadid's viral pasta.

Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat.

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket.

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

Robert is called to J's Restaurant in Waveland, Mississippi. He must help owners Louis and Jeff rescue their business and save their lifelong friendship.

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.

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert.

Andrew explores vibrant cuisine of Antigua Guatemala, a culinary fusion of Mayan and Spanish heritage. He tries enchiladas, tamales, plantains and more.

Andrew Zimmern delights in the tempting flavours of Cartagena. From fish and egg arepas and seafood stews to bedroom-boosting fruits he tastes the coast in every bite.

Andrew is on a culinary tour of the Dominican Republic, a meat lover's paradise. He samples roast pig, seven-meat stew and finds this place full of surprises.

Andrew explores regional specialities in Oaxaca, Mexico. From mole negro, tortilla with pork lard to egg bread dunked in hot chocolate, local tradition flavours each bite.

Andrew explores the seafood-rich cuisine of Baja California, Mexico. Smoked tuna, fish tacos, and zesty seafood cocktail hangover cures - Baja's cuisine is sensational.

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 samples Appalachian fare and eats crispy fried green peas, buttery buffalo bone marrow and cured ham.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

Four chefs create coastal cuisine from Puglia, but one competitor's mistake causes a big stink in the kitchen - literally.

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby how it's done.

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

Anderson V. Voltaggio. S5/E3 - On The Road Again'. Bobby Flay, Sunny Anderson and Michael Voltaggio keep the judges fuelled with roadside BBQ. Plus, the Brawlers cook up some American 'cue.

The chefs go back to 1993 with a fruity drink and dunkable cookies. Then, they tackle trendy tiny foods before two chefs mix things up with chicken and waffles.

Guy Fieri and his son Hunter cook up takeout with four chefs over video chat. Dishes include Baltimore pit beef and pork belly from Hawaii.

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

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.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

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.

Abner and Amanda share meaningful family recipes from her beloved grandmother including meatballs, Sudano peppers and garlic herb focaccia.

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

An Air Force veteran has been struggling to keep his restaurant, The Anchor, afloat. Robert steps in to help the owner manage his anger.

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 bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.

Alex Guarnaschelli and three skilled chefs from California, Massachusetts and Colorado battle it out with America's favourite protein: bacon.

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

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

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert.

Andrew samples Appalachian fare and eats crispy fried green peas, buttery buffalo bone marrow and cured ham.

The chefs go back to 1993 with a fruity drink and dunkable cookies. Then, they tackle trendy tiny foods before two chefs mix things up with chicken and waffles.

Guy Fieri and his son Hunter cook up takeout with four chefs over video chat. Dishes include Baltimore pit beef and pork belly from Hawaii.

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

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

An Air Force veteran has been struggling to keep his restaurant, The Anchor, afloat. Robert steps in to help the owner manage his anger.

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

The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Andrew takes a bite out of canal country's tastiest eats, including chicken rigatoni and tomato pie.

Guy Fieri gets cheesy and meaty, starting at a New Jersey meat market with a unique sloppy joe. In Nashville, a taco joint piles nachos with hot local flavour.

Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

Four winning chefs return for the finale, where they'll represent their regions and fight to take home a grand prize of $25,000.

In Honolulu, siblings are carrying on their mother's Filipino food, and a San Diego taqueria has perfected taquitos over three generations.

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

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

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

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 cooks takeout with four chefs via video chat. He makes American Indian fare from Denver and short ribs all the way from Hawaii.

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

Joanna shares one of her favourite holiday traditions: candy making. Her classic treats include salted caramel peanut brittle and white chocolate peppermint bark.

Jo prepares a Tex-Mex menu inspired by the first meal she made for Chip. She whips up King Ranch chicken, creamy chicken poblano soup and sopaipillas.

Rachel recreates three classic dishes. They include onion soup, peppers and tomatoes stuffed with smoky rice and a semolina pudding with a caramel crust.

Rachel makes comforting food to enjoy at home. Dishes include homemade pasta with spicy tomato sauce and a blueberry and oat lattice pie.

Four chefs return as favourites of legendary judge Alex Guarnaschelli. A lowbrow but beloved item is in the entrée basket, specially selected by Alex.

Abner and Amanda share their favourite Sunday meal to have with the whole family. They make Chicken Marbella, Roasted Feta Fries and Peach Galette for dessert.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.

Robert comes to the rescue of Z Fish House in Loudon, Tennessee. Can he help the struggling owner rediscover his passion and lead his staff.

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.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Three James Beard-winning chefs from Illinois, Georgia and California show Alex Guarnaschelli just how they won their prestigious culinary award.

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.

Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.

Andrew chows down on Yukon trail delicacies, including beaver tail and caribou tongue.

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 is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

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

The eight young bakers must work in teams of two. Valerie Bertinelli and Duff Goldman challenge the teams to build and decorate colourful, tasty cream puffs.

Robert has 48 hours to rescue Big Tom's Backyard Grill and Bar in Cleveland, Tennessee. This failing restaurant is costing owners Tom and Sabrina their marriage.

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.

Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation.

The seven remaining bakers must make strawberry shortcakes for the skills challenge. Then, in the master challenge they must bake a difficult 'fire and ice' dessert.

The remaining six bakers must create immaculate mini Boston cream pies. Then, in the next round they are tasked with creating the ultimate New York cheesecake.

The five remaining bakers must make mini meringue pies in round one. Then, they have to add a raspberry flavour to the classic French layered meringue cake.

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

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

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

Joanna shares one of her favourite holiday traditions: candy making. Her classic treats include salted caramel peanut brittle and white chocolate peppermint bark.

Jo prepares a Tex-Mex menu inspired by the first meal she made for Chip. She whips up King Ranch chicken, creamy chicken poblano soup and sopaipillas.

Rachel recreates three classic dishes. They include onion soup, peppers and tomatoes stuffed with smoky rice and a semolina pudding with a caramel crust.

Rachel makes comforting food to enjoy at home. Dishes include homemade pasta with spicy tomato sauce and a blueberry and oat lattice pie.

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.

Host Casey Corn helps a woman complete her Thanksgiving table by recreating her mother's lost Cranberry Sauce and Custard Pie.

Host Casey Corn helps recreate a grandma's sweet and smoky Armenian-style lamb with adjar prepared using a traditional oven called a tonir.

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

The 10 remaining chefs visit an authentic Italian bakery. Then, the judges challenge them to create a menu incorporating bread into every dish.

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

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.

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby how it's done.

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

Anderson V. Voltaggio. S5/E3 - On The Road Again'. Bobby Flay, Sunny Anderson and Michael Voltaggio keep the judges fuelled with roadside BBQ. Plus, the Brawlers cook up some American 'cue.

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.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

Eight bakers create crack-able desserts that represent themselves in one sweet bite. Then, the judges go on an egg hunt with their immersive Easter egg hunt cakes.

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

The 10 remaining chefs visit an authentic Italian bakery. Then, the judges challenge them to create a menu incorporating bread into every dish.

Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation.

In Memphis, Roger loads racks of St. Louis-style ribs and learns how to make Barbecue Spaghetti. In Lexington, he tries a local favourite smoked pork sandwich.

Roger Mooking heads to the South to visit two family-run barbecue joints: Smokin' Joe's Bar-B-Que in Tennessee, and Shack in the Back BBQ in Kentucky.

In Tennessee, Roger hangs meat, fish and veggies on a rig with chef Trey Cioccia and checks out a converted swing set rig with the Porter Road butchers.

In Fort Worth, Texas, Roger helps slow-roast whole hogs and make cobbler crisps. Next, in Houston, he loads pork butts and chicken thighs on spits for tacos.

Roger visits two pit masters adding global flavours to smoked beef. He helps smoke meats for short rib tamales with brisket chilli, brisket pho and beef rib nigiri.

Roger Mooking helps smoke the meat for Carolina-style pork sandwiches in Austin and stuffs a wild hog with spicy sausage for a stew in San Antonio.

Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different ways to smoke and cook meat.

Roger visits the Louisiana bayou for barbecue, brunch and a crawfish boil. He meets with locals to prepare ribs, brisket and 200 pounds of live crawfish.

Roger meets two couples making fiery feasts. The first specialises in Mediterranean food cooked with a live fire and the others run an underground craft BBQ business.

Roger Mooking visits two backyard cookouts where the smoke is strong and fires are hot. Plus, he helps guest chef Jeremy Connor prepare a fish roast.

Roger helps two Louisiana chefs prepare smoked meat for their classic Cajun dishes. Plus, he also shares his family recipe for Cajun brown gravy.

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.

Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.

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.

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.

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.

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.

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.

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

Eight bakers create crack-able desserts that represent themselves in one sweet bite. Then, the judges go on an egg hunt with their immersive Easter egg hunt cakes.

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

Andrew Zimmern explores the delicious food scene in Krakow, Poland. He finds pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

Andrew Zimmern explores the food culture in the glamourous desert oasis of Palm Springs, California. He tastes grilled rib eye and bone marrow butter.

Andrew Zimmern explores the cuisine of Santa Fe, New Mexico, where three cultures converge in every meal. He finds slow-roasted carne adovada and chile rellenos.

Casey Corn helps recreate an Italian family's Pastiera Napoletana recipe, a traditional Italian Easter tart made with sweet ricotta.

Host Casey Corn helps a woman unlock the delicious mysteries of her great-grandma Felina's tangy, salty, savoury and sweet chicken adobo.

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

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

Four returning winners vie for the title of Ultimate Champion. The chefs compete in a pair of one-on-one matches featuring the game Wild Cards.

The competitors replace basket ingredients with a roll of the dice! Round one features something slithery, and a Vegas-themed item in round two isn't a hit.

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

In Honolulu, siblings are carrying on their mother's Filipino food, and a San Diego taqueria has perfected taquitos over three generations.

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

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

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

Joanna shares one of her favourite holiday traditions: candy making. Her classic treats include salted caramel peanut brittle and white chocolate peppermint bark.

Jo prepares a Tex-Mex menu inspired by the first meal she made for Chip. She whips up King Ranch chicken, creamy chicken poblano soup and sopaipillas.

Rachel recreates three classic dishes. They include onion soup, peppers and tomatoes stuffed with smoky rice and a semolina pudding with a caramel crust.

Rachel makes comforting food to enjoy at home. Dishes include homemade pasta with spicy tomato sauce and a blueberry and oat lattice pie.

Four returning winners vie for the title of Ultimate Champion. The chefs compete in a pair of one-on-one matches featuring the game Wild Cards.

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

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

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

Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.

Giada De Laurentiis visits a school for a career day presentation. She creates a child-friendly menu that includes almond butter muffins, and fruit roll-ups.

Giada De Laurentiis creates a colourful meal with grilled seafood pasta fra diavolo, chili-rubbed pork chops and grilled peach tarte tatin.

After a trip to Hong Kong, Giada De Laurentiis invites her travel companions for exotic dishes like chocolate bao with chocolate sauce and braised short rib dumplings.

Giada De Laurentiis creates a delicious menu for a sleep-over party. The kids enjoy crispy chicken tenders, pizza di rotelle and strawberry hot chocolate.

Giada puts an elegant spin on the classic burger, fries and shakes combo. She creates Giada's Diner Burger, parmesan eggplant fries and cupcake shakes.

It's Halloween and Giada is creating spooky treats for her party. The menu includes pumpkin, maple and bacon cheesecake and chocolate-fig black hats.

Giada De Laurentiis hosts a casino night party. On the menu: lobster risotto arancini, crostini with figs, goat cheese and crispy pancetta and tangerine sorbet.

Giada De Laurentiis takes traditional leftovers and gives them new twists. On the menu: shepherd's pie, cranberry barbecue sliders and eggs benedict.

Giada De Laurentiis makes easy recipes that can be taken to any party like Double Ginger Cookies, Crispy Chickpeas, Rosemary Cashews, and Moscow Mule Cocktails.

Nothing's better on Christmas morning than an amazing festive brunch. Dishes include: Breakfast Lasagne, Triple Ginger Soufflé, and Todd's Scramble.

Giada creates meals that feature vegetables. Dishes include: Tuscan barley and vegetable soup, fettucine with roasted tomatoes and fresh mozzarella.

The gang makes quick and easy meals that are perfect for cool weather. Green curry with shrimp, turkey meatloaf and Tex-Mex chili mac skillet are on the menu.

Four chefs battle for a chance to become a sous-chef for a series judge. They're challenged to break down whole chickens in the first round.

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

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

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

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

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

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

Andrew discovers charismatic logger, Paul Bunyan, and tries the foods along his trail in northern Minnesota. He enjoys bear pastrami, duck stew and muskrat.

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

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

The competitors go overboard with gloriously gluttonous food, from fried appetisers to gummy cinnamon roll desserts.

The 10 remaining chefs visit an authentic Italian bakery. Then, the judges challenge them to create a menu incorporating bread into every dish.

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

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.

In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.

With their sights set on defeating Bobby in the tournament finale, returning champs face an unusual beef jerky product and a twist on hummus in round two.

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.

Anderson V. Voltaggio. S5/E4 - Nose To Tail'. A shocking ingredient demands that the captains step up their game. The Brawlers share a single piece of equipment to cook a nose-to-tail feast.

The chefs gamble for a chance to replace an ingredient and the fish offal in the first basket is begging to be gambled away. Plus, more drama in round three.

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.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create grilled dessert imposters! Side dishes include ribs, mac and cheese, hot dogs and baked beans.

Robert travels to Mr. B's Southern Kitchen in Florida, where he finds a failing restaurant that is tearing siblings Ninkia and Calvin apart.

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 combines cooking at home with great restaurant food when four series veterans send ingredients and join him via video chat to cook the recipes.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Three chefs from Hawaii face Alex Guarnaschelli in a competition that celebrates the uniqueness of Hawaiian food. Who will impress the judges and claim the prize.