Molly Yeh makes a cosy dinner with an Asian twist on a comfort classic, satisfying stir-fry, sweet and sticky veggies and spiced cookies.

Molly Yeh cooks up exciting party bites, including a twist on latkes, sweet and savoury meatballs, Caesar salad and a sprinkle-covered dessert.

Ina greets her neighbour, Marcus Samuelsson, with a delicious French 75 Cocktail. Marcus shares the story of his childhood journey from Ethiopia to become a culinary superstar.

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

Sarah explores beautiful Kyoto, Japan, one of Asia's greatest food cities, to find the best Kyoto-style ramen and tempura.

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

Four ballpark chefs try to hit a culinary home run. Guy Fieri spins the food wheels to determine what two stadium classics the chefs must combine.

Guy Fieri is in Atlanta to visit an Asian eatery that serves up pork belly and wok-fried chicken. Then, a diner in Vancouver dishes out duck pancakes.

Guy Fieri is in Chico, California, to celebrate the town's food scene as residents and restaurant owners recover from the recent devastating wildfires.

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

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

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

Home cook and middle school band leader Jonathan is shocked when Eddie Jackson reveals he will be competing against world-famous chef Alex Guarnaschelli.

Mike Mazza, a project manager and home cook, is blown away when Eddie Jackson surprises him with a capon battle against world-renowned chef Rocco DiSpirito.

The four competitors ramp up the creativity with a peanut butter appetizer, grilled entrées with some sweet sauces and a squash dessert.

Four of the food world's fastest chefs compete in Guy Fieri's quickest game, Grocery Rush. They must create an upscale dinner in just 20 minutes.

The hosts celebrate seasonal citrus with brightened-up winter dishes. The menu includes pan roasted salmon with blood orange sauce and bucatini al limone.

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

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

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

Four ballpark chefs try to hit a culinary home run. Guy Fieri spins the food wheels to determine what two stadium classics the chefs must combine.

The hosts are putting delicious grown-up spins on childhood favourites. They include mortadella and fig pizza bagel and Philly cheesesteak sloppy Joe.

Creativity blossoms as four Julia Child fans compete with baskets inspired by Julia's recipes for a chance to win a dream trip to France.

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.

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.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make zebra cakes with striking interior stripes. Who will be eliminated from the competition.

Three experienced chefs prepare their best pork dish, and the winner challenges an all-star judge to an express lane seafood showdown.

S5/E7 - Wraps And Rolls'. Guy Fieri has an East Coast experience in Florida and North Carolina at a pastrami food truck, a hot dog haven and an O.G. Triple D alum.

S5/E8 - Fishin' In Flavortown'. Guy Fieri goes fishing for Caribbean seafood at a Puerto Rican spot in Florida before diving into killer cod and burgers in Rhode Island.

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

The chefs try to transform a hearty sandwich into a dainty appetiser. In the second round, they make entrees with weird soda and quail.

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

The hosts fulfil their wish lists with sought-after recipes. The menu includes an indulgent fried ravioli and an Indiana breaded pork tenderloin.

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

The youngest group of chefs competes for a spot in the finale. They must delicate seafood, chocolates in disguise and coffee and chili flakes in the dessert.

Jesse Palmer wants to pay homage to planet Earth and its creatures, so he asks the bakers to create an elevated plated dessert inspired by an insect.

The bakers create cakes fit for monstrous matrimony using iconic Halloween sweets. The final three make monster-sized cakes with frightening transformations.

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.

Sherson and Ann share some of their favourite recipes, including Chilli Assam Prawns, fragrant Tea Infused Herbal Eggs and Lamb Curried Meatballs.

The heat is on in this spicy competition. First, the kids have to put on their goggles when they tackle red pepper. Then, spicy jam is used for dessert.

Flavortown Market is overflowing with whammy ingredients, so Guy Fieri declares that the chefs will bank $2,500 for each whammy item they use.

Guy Fieri is going from breakfast to burgers. In Vancouver, a pie shop is serving both sweet and savoury sensations. Then, it's French toast with potatoes.

Guy Fieri hits the road for out-of-the-ordinary eats. He starts with fried chicken bao in Chico and ends with a duck banh mi and sweet potato lasagne.

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

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

The chefs make spicy street food and a finale-worthy fish dish for judge Andrew Zimmern to earn a spot in the final shift.

Home cook and entrepreneur Trent is stunned when Eddie Jackson gives them the chance to face off against celebrity chef Rocco DiSpirito. Will Trent wow the judges.

Eddie Jackson gives marketing executive and home cook Ashley the chance of a lifetime to battle world-renowned restaurateur Chef Antonia Lofaso.

Creativity blossoms as four Julia Child fans compete with baskets inspired by Julia's recipes for a chance to win a dream trip to France.

Three experienced chefs prepare their best pork dish, and the winner challenges an all-star judge to an express lane seafood showdown.

The hosts fulfil their wish lists with sought-after recipes. The menu includes an indulgent fried ravioli and an Indiana breaded pork tenderloin.

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

The youngest group of chefs competes for a spot in the finale. They must delicate seafood, chocolates in disguise and coffee and chili flakes in the dessert.

The heat is on in this spicy competition. First, the kids have to put on their goggles when they tackle red pepper. Then, spicy jam is used for dessert.

Flavortown Market is overflowing with whammy ingredients, so Guy Fieri declares that the chefs will bank $2,500 for each whammy item they use.

The hosts pass pantry ingredients to each other for different recipe ideas. The tasty dishes include buttermilk brined pork chop and cheeseburger chickpea skillet.

Four chefs honour Julia Child's legacy and compete to impress guest judge Isabella Rossellini with a potato product that would have made Julia cringe.

The bakers must create cake replicas of items found in a grocery store dairy aisle. Then, they design realistic canned goods out of cake.

Guy Fieri challenges the final culinary titans with two epic semifinal battles, and the two chefs left standing will face a championship showdown.

The kid chefs compete to impress guest judge Rashad Jennings, starting with fish and a meaty second course. And, there are festive surprises in the dessert basket.

The young chefs create seasonal surprises with a wrapped present in each round. They cook with duck in the first round and Santa Claus melon for dessert.

The kid cooks get creative with wild doughnuts in round one and stinky cheese in the entree round. Creamy and colourful desserts feature in the last basket.

Molly Yeh makes a cosy dinner with an Asian twist on a comfort classic, satisfying stir-fry, sweet and sticky veggies and spiced cookies.

Molly Yeh cooks up exciting party bites, including a twist on latkes, sweet and savoury meatballs, Caesar salad and a sprinkle-covered dessert.

Ina greets her neighbour, Marcus Samuelsson, with a delicious French 75 Cocktail. Marcus shares the story of his childhood journey from Ethiopia to become a culinary superstar.

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.

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.

The best dishes from five cities around Indonesia - Lake Toba, Borobudur, Lombok, Labuan Bajo and Likupang.

In the first of two qualifying rounds, four teams of cake, sugar and pumpkin artists create a monster from a specific historical period.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.

Gabe Bertaccini settles a 15-year grudge against Tyler Romine, and rival caterers Taylor Frankel and Maria Busato go head-to-head.

Sherson and Ann share ways to make poultry shine. They cook steamed basil chicken, a one-pot wonder of stewed duck, and Indo-style grilled chicken.

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.

Bobby Flay and Michael Symon battle it out in a tomahawk rib-eye challenge. Then the six remaining contenders face off in a fierce Texas beef challenge.

The chefs try to transform a hearty sandwich into a dainty appetiser. In the second round, they make entrees with weird soda and quail.

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

Jesse Palmer wants to pay homage to planet Earth and its creatures, so he asks the bakers to create an elevated plated dessert inspired by an insect.

The bakers create cakes fit for monstrous matrimony using iconic Halloween sweets. The final three make monster-sized cakes with frightening transformations.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.

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 Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

The hosts are cooking up their takes on the greatest recipes in history! The classic dishes include chicken Marbella and grilled cheese and tomato soup.

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.

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

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

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

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

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

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

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

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

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

Jesse Palmer wants to pay homage to planet Earth and its creatures, so he asks the bakers to create an elevated plated dessert inspired by an insect.

The bakers create cakes fit for monstrous matrimony using iconic Halloween sweets. The final three make monster-sized cakes with frightening transformations.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern 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 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.

It's harvest season and Zoë is inspired to use fresh produce to bake her showstopping carrot cake with cream cheese frosting and candied peels.

Zoë is hosting a barbecue and makes cornbread and sweet corn ice cream drizzled with caramel sauce - a delicious end to summer in Minnesota.

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

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.

Sherson and Ann prepare three types of fish! They make spice-crusted baked cod, Indonesian-style fried catfish, and pomfret.

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

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

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

Molly Yeh makes a cosy dinner with an Asian twist on a comfort classic, satisfying stir-fry, sweet and sticky veggies and spiced cookies.

Molly Yeh cooks up exciting party bites, including a twist on latkes, sweet and savoury meatballs, Caesar salad and a sprinkle-covered dessert.

Ina greets her neighbour, Marcus Samuelsson, with a delicious French 75 Cocktail. Marcus shares the story of his childhood journey from Ethiopia to become a culinary superstar.

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

It's harvest season and Zoë is inspired to use fresh produce to bake her showstopping carrot cake with cream cheese frosting and candied peels.

Zoë is hosting a barbecue and makes cornbread and sweet corn ice cream drizzled with caramel sauce - a delicious end to summer in Minnesota.

In the first of two qualifying rounds, four teams of cake, sugar and pumpkin artists create a monster from a specific historical period.

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.

Ree Drummond wakes up with four delicious breakfast bakes. They include a sweet maple pancake cake and savoury breakfast monkey bread.

Ree Drummond cooks up a tasty selection of brilliant bowl food. She serves up chicken meatball polenta bowls and no-churn ice cream bowls.

Ree Drummond moves fast with some fabulous 30-minute one pan meals. First is speedy skillet fiesta pork chops and a sheet pan salmon bake.

Ree Drummond makes a downsized dinner for two. She serves up a scrumptious pizza, just the right amount of pasta, a wedge salad and cute chocolate pies.

Ree Drummond spices things up with Cajun tequila shrimp lettuce wraps, peppery mac and cheese, colossal burgers and kicked-up margaritas.

Ree Drummond spends just 16 minutes cooking four awesome meals, including a comfort-food combo, full chicken dinner and fuss-free salmon.

Ree Drummond welcomes her mother and sister to a mother-daughter dinner, complete with lemon drop martinis, seafood casserole and lava cakes.

It's Ladd's birthday, so Ree makes his dream dinner. She creates a guajillo chilli pot roast with a side of mashed potatoes and chilli herb cowboy butter.

Ree Drummond cooks up some super fun social media marvels, including a three-sauce baked spaghetti and spicy bacon pickle bites that are all the rage.

While Ladd and Alex are away, Ree Drummond fills the freezer with chicken spinach artichoke lasagnes, copycat burritos and a complete steak dinner kit.

Ree Drummond's favourite women are visiting her new house, and she whips up mini pineapple shrimp tostadas, chocolatey trifles and fruity mojitos.

The team share their most flavoursome stuffed dishes! They include spinach and mushroom stuffed shells and sausage stuffed onion.

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.

While Austin is away at a bull sale, Elizabeth enjoys a slow day with the boys. She makes traditional Danish doughnuts and a rustic baked egg dish.

Elizabeth catches up with her old friend, Katie. Normally they work on the ranch, but on this occasion, Elizabeth makes gnocchi and creme brûlée.

It's a cosy weeknight on the ranch. Elizabeth makes pear and gorgonzola pizza, and a rustic garbanzo bean soup with chilli oil for the boys.

One of Elizabeth's best friends is visiting the ranch. To celebrate, Elizabeth cooks a Spanish-inspired dinner with seafood paella and churros.

Elizabeth and Austin head out with a crew to gather cattle. To say thank you, Elizabeth makes carnitas, homemade tortillas and fudgy caramel brownies.

Austin and Elizabeth host a graduation party. Elizabeth makes butterflied barbecued chicken and mocha whoopie pies with peanut butter filling.

Four ballpark chefs try to hit a culinary home run. Guy Fieri spins the food wheels to determine what two stadium classics the chefs must combine.

S5/E9 - Smothered And Sauced'. Guy Fieri gets saucy with a smothered sloppy joe in Orlando, drenched fries in Philadelphia and sauced-up gnocchi in East Providence.

S5/E10 - Eats Of The Northeast'. Guy Fieri samples Northeastern takes on nationwide flavours, from Californian hot dogs in Connecticut to serious strombolis in Philadelphia.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.

In the first of two qualifying rounds, four teams of cake, sugar and pumpkin artists create a monster from a specific historical period.

The hosts have an epic football menu timed out perfectly for the big game. The menu includes crunchy taco bites and ultimate fudgy brownies.

Guy Fieri gets a taste of barbecue beef banh mi in Boston, lamb meatball sub and octopus in Montana and jerk chicken in Minneapolis.

Four outstanding young cooks compete to gain a spot in the finale. The junior chefs must incorporate a guilty pleasure snack into their venison entrees.

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

Bobby Flay and Michael Symon compete in a regional barbecue challenge. The final four pitmasters are tasked with cooking a style of barbecue unique to an area of the US.

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

Sherson and Ann recreate restaurant favourites at home. They cook a big breakfast of truffled eggs, sautéed mushrooms and potato rosti.

A new batch of junior chefs face off in a competition packed with backyard barbecue ingredients. First, they tackle a potato dish for starters.

Guy Fieri invites the new chefs to make a best seller. Then, the chefs roll the dice to see what items they must use in an elevated comfort classic.

Guy hits the road for grub with a maternal touch. In Boulder, a mother-son team serves up Chinese specialties. In Columbus, a Jamaican joint dishes out jerk chicken.

Guy uncovers some surprises this trip, like the hidden gem tucked away in a grocery store that serves Nepalese-Tibetan cuisine, and an Afghan joint in Dallas.

The Human Ice Pop and sideshow sword swallower inspire the bakers to create treats that melt and a dessert swallowed by another dessert.

The remaining four pumpkin carvers battle it out in the finale, creating a larger-than-life children's toy with a creepy spin and a sinister playground pastime.

In the final shift, the five remaining chefs take on a familiar challenge before creating an elevated breakfast, lunch and dinner for the judges.

Eddie Jackson surprises program manager and home cook Marcus with a once-in-a-lifetime opportunity to go up against master chef Antonia Lofaso.

Eddie Jackson hosts a big game showdown between nurse practitioner Robin and celebrity chef Joe Sasto. Will Robin secure the win and bring home $5,000.

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 ballpark chefs try to hit a culinary home run. Guy Fieri spins the food wheels to determine what two stadium classics the chefs must combine.

The hosts have an epic football menu timed out perfectly for the big game. The menu includes crunchy taco bites and ultimate fudgy brownies.

Guy Fieri gets a taste of barbecue beef banh mi in Boston, lamb meatball sub and octopus in Montana and jerk chicken in Minneapolis.

Four outstanding young cooks compete to gain a spot in the finale. The junior chefs must incorporate a guilty pleasure snack into their venison entrees.

A new batch of junior chefs face off in a competition packed with backyard barbecue ingredients. First, they tackle a potato dish for starters.

Guy Fieri invites the new chefs to make a best seller. Then, the chefs roll the dice to see what items they must use in an elevated comfort classic.

The gang share the ultimate menu for a spring feast, including slow cooked brisket with carrots, lemon caper devilled eggs and spring pea salad.

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.

In Michigan, Robert finds a failing restaurant that's destroying a marriage. Owner Leah's refusal to listen to her husband's advice has forced him to step away.

In Baton Rouge, owner Maurice claims to be proud of his restaurant, but his lack of leadership and inability to inspire his staff threaten to destroy the business.

In Memphis, owner Tyrone's passion project has lost his way, and his family is suffering as a result. Robert Irvine helps him get it back on track.

Flavortown Market is overflowing with whammy ingredients, so Guy Fieri declares that the chefs will bank $2,500 for each whammy item they use.

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

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

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

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

It's harvest season and Zoë is inspired to use fresh produce to bake her showstopping carrot cake with cream cheese frosting and candied peels.

Zoë is hosting a barbecue and makes cornbread and sweet corn ice cream drizzled with caramel sauce - a delicious end to summer in Minnesota.

The crew takes date night to a new level with sweet and surprising dishes like cocoa rubbed steak, tartufo and heart-shaped cinnamon rolls.

Guy Fieri is digging into dishes that start with great dough, including venison sopes in Minneapolis and blueberry-basil doughnuts in Montana.

Four of the most talented junior chefs compete to be crowned winner and the $25,000 prize money. Which young cook will impress the judges.

Guy Fieri's getting a taste of lights-out lasagna Bolognese in Naples, shrimp and grits in Tallahassee, and braised pork buns in Chicago.

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

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

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.

Sherson shares a simple Vietnamese BBQ chicken salad. Plus, Ann whips up a homemade healthy bar full of nuts and seeds.

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

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

Guy is after awesome avian food and beef this trip, like the Dallas spot smoking both duck and brisket. In Phoenix, a Mexican place dishes out barbacoa and gorditas.

Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

The bakers create tattooed torta della nonnas that honour the carnival's matriarch and get inspired by the Strong Man to smash their desserts.

Jack-o'-lanterns are the name of the game as the seven carvers create a cursed nursery rhyme triptych and a spooky underwater display.

After more than 20 nonstop hours, the final chefs must create an elevated lunch and dinner to win $75,000 and the winning title.

Home cook Luke aims to walk away with $5,000 when he goes head-to-head against chef Maneet Chauhan in a battle with pork as the star ingredient.

Software consultant Tommy Ranucci must prove he's great with grains when he faces off against his childhood hero, Chef Andrew Zimmern.

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.

Flavortown Market is overflowing with whammy ingredients, so Guy Fieri declares that the chefs will bank $2,500 for each whammy item they use.

The crew takes date night to a new level with sweet and surprising dishes like cocoa rubbed steak, tartufo and heart-shaped cinnamon rolls.

Guy Fieri is digging into dishes that start with great dough, including venison sopes in Minneapolis and blueberry-basil doughnuts in Montana.

Four of the most talented junior chefs compete to be crowned winner and the $25,000 prize money. Which young cook will impress the judges.

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

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

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

Four burger-obsessed chefs compete to see who will reign supreme. They create premium beef appetisers, epic lamb burgers and challenging sweet treats.

Sherson and Ann share some of their favourite recipes, including Chilli Assam Prawns, fragrant Tea Infused Herbal Eggs and Lamb Curried Meatballs.

Sherson and Ann share ways to make poultry shine. They cook steamed basil chicken, a one-pot wonder of stewed duck, and Indo-style grilled chicken.

Sherson and Ann prepare three types of fish! They make spice-crusted baked cod, Indonesian-style fried catfish, and pomfret.

Sherson and Ann recreate restaurant favourites at home. They cook a big breakfast of truffled eggs, sautéed mushrooms and potato rosti.

Sherson shares a simple Vietnamese BBQ chicken salad. Plus, Ann whips up a homemade healthy bar full of nuts and seeds.

Sherson makes a Vietnamese-style beef stew with Vermicelli. Ann cooks up a lamb stew with Asian garden herbs and adapts char siew using beef.

Guy Fieri invites the new chefs to make a best seller. Then, the chefs roll the dice to see what items they must use in an elevated comfort classic.

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

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

A trendy pastry in the first round inspires debate among the chefs. Plus, the chefs must figure out combine comfort food with a savoury frozen item.

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

Bobby Flay and Michael Symon compete in a regional barbecue challenge. The final four pitmasters are tasked with cooking a style of barbecue unique to an area of the US.

The crew celebrates all things Mardi Gras! The menu includes a simple jambalaya, a classic roast beef debris po boy and NOLA's cocktails.

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

Two sets of siblings compete individually for $10,000 and must pair pancetta and pasta in the first round.

Four social media influencers take to the stoves, where a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

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

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

Sherson makes a Vietnamese-style beef stew with Vermicelli. Ann cooks up a lamb stew with Asian garden herbs and adapts char siew using beef.

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

Three chefs compete in a sandwich showdown! They make a spicy sandwich using just nine ingredients and build a stacked and jacked sandwich.

Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

Guy Fieri traverses the US, grabbing international eats from Thai in Texas to Ethiopian in Arizona. And, he visits a Latin place serving empanadas in Miami.

The final three commemorate the carnival's lost souls with flourless desserts and create new attractions for the title of Halloween Baking Champion.

The six competitors create intricately carved 3-D facial expressions and foods. Only five of the sweetest carvers get to stay.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

Eddie Jackson surprises home cook and lifelong fan Natalie Dargham with a steak showdown for $5,000 against celebrity chef Jeff Mauro.

After three seasons of hosting, Eddie Jackson decides it's his time to compete against home cook Komal Montgomery. Ted Allen steps in as guest host.

Four burger-obsessed chefs compete to see who will reign supreme. They create premium beef appetisers, epic lamb burgers and challenging sweet treats.

Guy Fieri invites the new chefs to make a best seller. Then, the chefs roll the dice to see what items they must use in an elevated comfort classic.

The crew celebrates all things Mardi Gras! The menu includes a simple jambalaya, a classic roast beef debris po boy and NOLA's cocktails.

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

Two sets of siblings compete individually for $10,000 and must pair pancetta and pasta in the first round.

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

Three chefs compete in a sandwich showdown! They make a spicy sandwich using just nine ingredients and build a stacked and jacked sandwich.

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

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

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.

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

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

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

Four Grand Champions are headed to the Chopped Kitchen for the holidays. The chefs are challenged with a kooky candy cane in the appetizer round.

Guy Fieri's getting a taste of lights-out lasagna Bolognese in Naples, shrimp and grits in Tallahassee, and braised pork buns in Chicago.

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

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

The team shares comforting bar food recipes to recreate at home, including pub-favourite apps, cheesy burgers, and drink and snack pairings.

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

In the appetizer round, a group of junior chefs cook with a classic Caribbean spice blend. Then, in the entree round, they must pair fish with fruit.

Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, fluffy ginger scallion chicken steamed buns and a matcha crepe cake.

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

Ina Garten and Laura Linney enjoy cake for breakfast! Plus, they cook shrimp with a twist and make an unexpected find while antiques shopping.

The home cook duos serve up their best Southern brunch. The final two teams make one of Reese Witherspoon's childhood favourites.

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.

Sherson makes Thai-style bouillabaisse and spiced grilled squid with tauchiu dip. Plus, Ann uses flower crabs in her Butter Crab.

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

Alex Guarnaschelli makes her triumphant return by taking on Rocco DiSpirito and Brian Malarkey. Guy Fieri hits them with his new swap wheel.

Guy checks out amazing Latin specialities from Peruvian sandwiches in Miami T Panama flavours in North Carolina to a joint in Arizona serving tacos and carne asada.

Guy digs into pizza with a surprise in Lansing, MI, standout Philly sandwiches in Wilmington, NC, and authentic Peruvian specialities in Tucson, AZ.

No body part is safe as Halloween hopefuls check in to the Hotel Henson! They make faces out of pie and impress the judges with blood spatter cakes.

From pastry pros to barbecue aficionados, this countdown features the most adorable, hilarious and talented children. Each one has incredible skills and a big personality.

Eddie Jackson gives home cook Sejal Patel the surprise of his life when Sejal faces the world-famous Chef Jet Tila in a gauntlet of goat.

Things get wild when home cook Jessie Flores takes on the amazing Chef Stephanie Izard in a wild mushroom throwdown for $5000.

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

Three chefs compete in a sandwich showdown! They make a spicy sandwich using just nine ingredients and build a stacked and jacked sandwich.

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

Guy Fieri's getting a taste of lights-out lasagna Bolognese in Naples, shrimp and grits in Tallahassee, and braised pork buns in Chicago.

A group of junior chefs must use a classic cornmeal dish in the appetiser round. In round two, the kids must combine a marshmallow treat with barbecue sauce.

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

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

The hosts are cooking up big batch BBQ dishes for a great summer party! They serve up an easy smokehouse burger and herbed potato salad.

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

Six chefs create dishes using a signature ingredient in hopes of taking the throne as the first ruler of the game and avoiding banishment.

The chefs are challenged to create layered dishes in hopes of earning control of the game. One contender takes a sweet risk to stand out.

In the first battle, the chefs are tasked with creating cold dishes. Plus, one contender nearly burns down the House of Knives.

Four talented young chefs set out on a European-themed competition. Each round uses a country's traditional ingredients, including Italy, Germany and England.

Alligator tenderloin in the appetizer basket is a bit of a shock for the kids, and edible slime in the entree basket brings a giggle to their main dishes.

Four young chefs try to impress guest judge Jessica Alba. Appetizers include beef tongue and the entree basket pairs an orange smoothie with savoury favourites.

Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, fluffy ginger scallion chicken steamed buns and a matcha crepe cake.

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

Ina Garten and Laura Linney enjoy cake for breakfast! Plus, they cook shrimp with a twist and make an unexpected find while antiques shopping.

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.

Guy Fieri heads to Minneapolis, where Cuban cuisine has really taken off since he last came to visit and two buddies in Portland are still making crazy sandwich concoctions.

It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

Four new teams face off in the second qualifier, where they must depict the moment a person transitions into a horrifying Halloween monster.

John challenges the bakers to make black-and-white desserts using black-and-white ingredients. Then, the bakers must create Shrinker desserts.

Mika Leon squares off against Brad Delgado, accusing him of stealing her recipes. Tommy Jobst and Chris Lombardi have an epic burger showdown.

Chef Marinka returns from her tropical holiday in Bali. As a lover of seafood, she wants to share the seafood dishes she enjoyed abroad, adding her own twist.

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

Bobby Flay and Michael Symon compete in a regional barbecue challenge. The final four pitmasters are tasked with cooking a style of barbecue unique to an area of the US.

Four social media influencers take to the stoves, where a sea bass fiasco in the entrée round threatens to derail one competitor's dish.

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