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Three home cooks have just 20 minutes to make a signature shortcut dish and prepare a dinner to impress using Ree Drummond's favourite shortcuts.

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 explores the country classics of Nashville, from hot chicken to chess pie. Other mainstays range from heaven-sent biscuits smothered in gravy to juicy barbecue.

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

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

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

Andrew explores the food of Veracruz, Mexico, by sampling Arroz a la tumbada, which includes a whole boiled octopus, as well as favourites like chile relleno and picaditas.

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

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

Andrew samples the cuisine of Vienna and enjoys Sachertorte, an Austrian dessert dating back to the 1800s, and other classics such as schnitzel and frankfurter sausage.

Andrew travels to Budapest, to showcase this ancient city's most beloved foods, from classic stuffed cabbage to rich goulash and mouth-watering Transylvania chimney cake.

Andrew explores the iconic foods of Rome, including deep-fried artichokes, spaghetti alla carbonara and pizza tonda. Each dish has a history that dates back hundreds of years.

Andrew unveils the diverse delicacies of modern Dubai, such as marinated meat kababs and halwa, a rosewater-flavoured dessert known as a symbol of the region.

The hosts break down the classic dishes that every home cook can master. They include whole roasted chicken, salad niçoise and a T-bone steak.

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.

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 unique cuisines.

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

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

Guy Fieri's checking out all kinds of food. In Boulder City, a chili-churning diner is keeping it in the family, and a taqueria in Salt Lake City is cranking out huge burritos.

Plus, he heads south to sample brisket chili in Atlanta.

Guy Fieri revisits some of the best of Flavortown, from a noodle house in San Diego to a neighbourhood bistro in New Orleans and an award-winning BBQ joint in Iowa.

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

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

The five remaining bakers make Toy Story-themed mini desserts. They then must replicate Toy Story 4 characters in cake.

Andrew explores the iconic soul food of the Mississippi Delta. Fried catfish, hushpuppies, smothered oxtails and mud pie all have a definite soul soothing power.

Andrew Zimmern delights in fresh and funky flavours of Florida's food, made with local ingredients. On the menu: conch fritters, coconut shrimp, Key lime pie and more.

Andrew Zimmern explores culinary diversity in Ecuador's capital by tasting its classic dishes: fried pork and potato cakes, ceviche, sugared peanuts, fish soup and more.

In Hong Kong, Sarah and Malcolm search for the city's best dim sum. They visit a traditional eatery before trying a dim sum high-tea menu.

On the hunt for Kuala Lumpur's must-try dish, nasi lemak, Sarah rushes to a famed eatery before the popular dish gets sold out.

In the final, the teams make alien invasion cakes. Next, 50 cake fans decide which of the six winning cakes will take home the $40,000 grand prize.

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

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.

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

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

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

It's harvest time, so Molly makes a wheat truck lunch. She makes hearty fried chicken banh mi sandwich with a side of salt and vinegar potato salad.

Molly makes Middle Eastern dishes with a Midwestern touch. She prepares squash falafel with spicy chipotle ranch and meaty twice baked potatoes.

Ree Drummond cooks up authentic ranch-style dinners, starting with a family favourite, crispy shrimp tacos, followed by a hearty 7-layer casserole.

Ree makes easy appetisers, starting with Tex-Mex sausage balls. Then, Ree prepares crostini two ways and ribeye bites with horseradish mustard aioli.

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

Shay Mitchell encounters flaming cocktails at Buenos Aires' first tiki bar before an Argentine mixologist performs ancient spirit magic.

Kathleen wants Nate to step up. James and Jessica argue about finances at home and at the restaurant, while Nicole and Alan clash over power dynamics.

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.

Ree's got a busy day cooking for hungry teenagers. She serves up tasty chilli pie burritos, honey pecan chicken strips, and pizza grilled cheese.

Ree makes a special Italian-inspired dinner for two. Her date night chicken pasta is accompanied by a colourful everything antipasto salad and 4-cheese flatbreads.

Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.

Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.

Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.

Ree Drummond gives classic dishes a lighter spin, starting with spice-rubbed grilled cauliflower steaks and fully loaded lightened up nachos.

Ree Drummond serves four quick and easy weeknight dinner winners! She makes shrimp sheet pan pita, jalapeno popper tacos and five-spice steak bowls.

Ree is on the ranch where there is never, ever enough pasta. From Greek spaghetti and meatballs to fried ravioli with chocolate, she plays with pasta all ways.

Ree Drummond and her crew cook up football tailgate food. Her strawberry cobbler squares and spicy mango barbeque turkey meatballs make up her winning spread.

Ree celebrates autumn with a seasonal salad with spicy brittle, very veggie soup and her go-to dish for entertaining, wine-braised chicken with apricots.

Ree cooks up some sweet treats in her kitchen! She makes a puff pastry braid with nuts and chocolate and her irresistible four-berry chimichangas.

The gang's epic, starch-filled menu leaves no carb behind! It starts with beer cheese soup in a bread bowl, then a pierogi pizza, and a fettuccine Alfredo pie.

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

Samantha Seneviratne visits her local pasta shop to find the perfect variety to serve with her easy, zesty pesto that's bursting with flavour.

Samantha Seneviratne makes chicken and clam paella, a surprisingly easy one-pan meal that's as delicious as it is fun to share.

Samantha Seneviratne shares an easy meal that puts a fresh spin with natural sweetness on a simple chicken dinner and an elegant, but simple, dessert.

Samantha Seneviratne shows how to make garlicky pork chops served with radishes straight from the garden that couldn't be easier to make.

Samantha Seneviratne serves up a quick and delicious comfort meal of savoury, creamy spinach soup along with cheese-filled quinoa cakes.

Samantha Seneviratne makes a creamy vegetable lasagne and a berry custard pie - two quick and easy seasonal treats to feed the family for days.

Guy finds Hunter and Antonia Lofaso holding a competition featuring his least favourite food: eggs! The chefs try to get Guy to take bites of egg-heavy dishes.

Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Guy and Hunter Fieri cook up some sizzling takeout with a crazy burger from Phoenix and handmade sausages from Portland, Oregon.

The champions are back, and they're chasing a jackpot that starts at $25,000! They face shocking ingredient in their appetiser basket.

Three home cooks have just 20 minutes to make a signature shortcut dish and prepare a dinner to impress using Ree Drummond's favourite shortcuts.

Kathleen wants Nate to step up. James and Jessica argue about finances at home and at the restaurant, while Nicole and Alan clash over power dynamics.

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

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

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

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

In an all-beef challenge, the teams are tasked with making a variety of beef-focused dishes that test their expertise with both small and large cuts.

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.

Chefs and celebrities confess their gluttonous secrets. Duff Goldman builds a mouth-watering pizza in Baltimore and Aaron Sanchez takes on a four-pound sandwich.

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.

Jet, Part 1'. Guy Fieri brings in all-star culinary 'professors' Jet Tila and Antonia Lofaso to help seven home cooks compete for a chance to win $35,000.

Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.

Guy and Hunter video chat with four DDD alums who share recipes including a funky waffle from Syracuse and gourmet mac 'n' cheese from Cleveland.

The four remaining campers use foraged ingredients like lavender, lemon, honey and pine nuts. Then, they make woodland-inspired desserts to impress Martha Stewart.

Duff Goldman and Kardea Brown ask the kid bakers to create adorable animal macarons with an edible habitat. And Duff shows how to make a silky batter.

The chefs must create a hearty French entrée and side with frozen ingredients and shared access to only one oven, stovetop and fryer.

Damaris Phillips enlists legendary performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little 'foodmance.

Duff Goldman and Alex Guarnaschelli challenge Bobby Flay to a chocolate battle, but the script gets flipped when things get savoury.

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

Guy finds Hunter and Antonia Lofaso holding a competition featuring his least favourite food: eggs! The chefs try to get Guy to take bites of egg-heavy dishes.

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

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

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that erupt like a real volcano.

Jet, Part 1'. Guy Fieri brings in all-star culinary 'professors' Jet Tila and Antonia Lofaso to help seven home cooks compete for a chance to win $35,000.

The hosts are taking requests for easy, new and creative recipes. On the menu is easy smothered chicken, grilled red curry lamb chops, and perfect chocolate cake.

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.

Robert visits Rest Haven in Clarksdale, Mississippi, and finds an owner who needs to trust her son and her staff in order to save her family business.

A former NASA physicist's move into the restaurant business has been a complete disaster. He needs Robert's help to save his business and rebuild his life.

Robert visits the Dreadlife Kitchen in North Carolina. The owner is an ex-con who turned his life around but can't find success with his restaurant.

Jet, Part 1'. Guy Fieri brings in all-star culinary 'professors' Jet Tila and Antonia Lofaso to help seven home cooks compete for a chance to win $35,000.

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.

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

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

In the final, the teams make alien invasion cakes. Next, 50 cake fans decide which of the six winning cakes will take home the $40,000 grand prize.

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.

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

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

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

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

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

Chefs and celebrities confess their gluttonous secrets. Amanda Freitag craves a meringue pie and Sant-N-Peppa rave about bread pudding in New York.

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

Jet, Part 2'. It's freshman week at Guy Fieri's Flavortown Academy, and Jet Tila and Antonia Lofaso teach their teams how to budget with party platters.

Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.

Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.

Martha Stewart gives the three remaining campers just four hours to make a wild wedding cake. Which competitor will be crowned winner.

Duff Goldman and Kardea Brown pair up the remaining 10 kid bakers to create two-tiered Dog Man cakes. In a tasty twist, they must use bacon.

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

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Chefs Cliff Crooks and Jet Tila join forces to hassle Bobby Flay into a loss. Chefs Kimberly Gamble and Tom Berry get in on the fun and try to topple the king.

Molly Yeh leaves the farm to join Alex Guarnaschelli to bring down Bobby. They hope on chefs Sam Fore and Jon Keeley can dole out a loss to Bobby.

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.

Jet, Part 1'. Guy Fieri brings in all-star culinary 'professors' Jet Tila and Antonia Lofaso to help seven home cooks compete for a chance to win $35,000.

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 Fieri samples incredible seafood this time, including an oyster shack in New Orleans and a family ran eatery that still uses their grandmother's cookbook in California.

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

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

Jet, Part 2'. It's freshman week at Guy Fieri's Flavortown Academy, and Jet Tila and Antonia Lofaso teach their teams how to budget with party platters.

The hosts share simple, seasonal dinners for every night of the week. They include cavatelli with asparagus, lemon and ricotta, and black sea bass en papillote.

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.

Ching learns the secret to making Har Gau shrimp dumplings, and also samples some gigantic Cantonese vanilla sponge muffins.

Ching meets Antonio Coelho who owns a Macau institution that serves up Portuguese food. He cooks Ching his signature seafood Cataplana.

Ching checks out Tskiji fish market, the biggest fish market in the world. She then heads to a popular sushi joint to get a sushi masterclass.

Ching discovers a Sichuan restaurant that's mad about spice, packing fiery heat and big flavours.

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

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

Jet, Part 2'. It's freshman week at Guy Fieri's Flavortown Academy, and Jet Tila and Antonia Lofaso teach their teams how to budget with party platters.

A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas.

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.

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.

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

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

In an all-beef challenge, the teams are tasked with making a variety of beef-focused dishes that test their expertise with both small and large cuts.

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

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

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

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetiser basket, including escargot pearls.

In hour 16, the eight remaining chefs work in teams while handling three culinary curveballs to impress judges Carlos Anthony and Brian Malarkey.

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.

Chefs and celebrities confess their gluttonous secrets. Carnie Wilson gobbles up a deep-fried twinkie while Jonathan Bennet devours a pancake lasagne.

Duff Goldman and Kardea Brown ask the kid bakers to create adorable animal macarons with an edible habitat. And Duff shows how to make a silky batter.

Jet, Part 3'. Jet Tila and Antonia Lofaso help the top 5 students make an elevated version of a classic weeknight dinner using nine ingredients or fewer.

Guy is in Philadelphia to grab some delicious meals. He tries a Polish twist on the Philly cheesesteak and some authentic Indonesian specialities.

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.

The bakers craft lifelike cake recreations of items found in the produce aisle. Will the stabbers know what is real and what is cake.

Duff Goldman and Kardea Brown ask the bakers to create sea animal desserts to win a cruise holiday awarded by Mickey Mouse and Minnie Mouse.

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

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Eddie Jackson and actress and comedian Rachel Dratch are hoping for a win against Bobby. They bring in chefs Dorian Hunter and Britt Rescigno.

Bobby tries to make chefs Raymond Yaptinchay and Cara Stadler go nuts in the kitchen. Michael Voltaggio and actress Morena Baccarin are cheering them on.

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.

Jet, Part 4'. In the junior course on world cuisines, Jet Tila and Antonia Lofaso's students create a comfort classic using two unique international ingredients.

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.

In Portland, a chef full of personality is still making people smile with seafood for breakfast, lunch and dinner.

The chefs are shocked when abalone appears in their appetiser baskets. Then, a fusion soup and a colourful veggie are in the mix in the next basket.

Duff Goldman and Kardea Brown ask the bakers to create sea animal desserts to win a cruise holiday awarded by Mickey Mouse and Minnie Mouse.

Jet, Finals'. Jet Tila and Antonia Lofaso's top students make an upscale entrée and an impressive graduation dinner for a chance to win $35,000.

The team goes green with seasonal recipes and sustainable ingredients. Dishes include lentil stuffed peppers, broccoli stem salad and a ratatouille sandwich.

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.

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

Guy Fieri continues the first-round battles with four more matches. Reigning champion Chef Maneet Chauhan takes on the East A qualifier winner.

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

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

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.

Molly Yeh submits her chocolatey cookies to the harvest bake-off before making a hearty lunch of sandwiches, soup and tangy mac and cheese.

Molly Yeh jump-starts her sisters' trip to Mexico with breakfast tostadas, turkey tacos, an extra savoury salad and a cream float.

Ree Drummond cooks with countertop appliances, including sausage and potato soup in a pressure cooker and BBQ chicken bagel pizza in an air fryer.

Ree Drummond shares four protein-packed, super-easy dishes. She cooks fish taco salad, beef and bean stuffed peppers, and egg white bites.

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.

In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.

Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

Sarah Benjamin visits Thailand, where she tries two iconic dishes: Khao Soi, a coconut-flavoured curry noodle soup, and Gaeng Hang Lay, a sweet curry.

On Bali, Sarah savours its famous dishes. She tries Lawar, a unique dish created from a mix of vegetables, and Betutu, a slow-roasted chicken or duck.

Nicole and Alan scout locations for Greenios and have an investment meeting. Randi begins construction on a new part of the restaurant business.

Host Ree Drummond challenges three home cooks to turn sandwiches into an inviting breakfast and transform dinner leftovers into new supper sensations.

The chefs must create a hearty French entrée and side with frozen ingredients and shared access to only one oven, stovetop and fryer.

Chefs and celebrities confess their gluttonous secrets. Jaleel White scoffs an eggroll in New York and Joey Lawrence has a baked Alaska in Beverly Hills.

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

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

In an all-beef challenge, the teams are tasked with making a variety of beef-focused dishes that test their expertise with both small and large cuts.

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetiser basket, including escargot pearls.

In Brazil, Shay samples caipirinhas and cachaça shots on the island of Florianopolis before chopping sugarcane at an organic cachaça distillery.

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