Alex Guarnaschelli and Eric Adjepong meet up to watch three talented brunch experts from across the country try to take Alex down.

Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.

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

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

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.

The hosts turn back time with iconic dishes from different decades and finish the meal with their favourite versions of a timeless drink.

Guy Fieri's filling up on fresh pasta in Chicago, a banh mi smash burger in Montana and craveable Southern classics in Florida.

In the high-stakes tournament finale, the chefs are given even larger sums of money to bid for their fourth ingredient.

Valerie Bertinelli and Duff Goldman task the remaining 10 young bakers with working in teams to create vibrant and dazzling cupcake rainbows.

Four chefs try to outbid each other in Guy Fieri's auction event. They'll fight for exclusive rights to the aisle they want to shop for their bountiful brunch.

The chefs spice up summer dishes with new flavours and recipes. Nutritionist Joy Bauer stops by to share three healthy upgrades for frozen drinks.

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.

Three lobster specialists use their skill with the king of crustaceans to try and sink their claws into Alex Guarnaschelli's reputation.

In a battle for the ages, Alex Guarnaschelli competes against other Iron Chefs - Michael Symon, Stephanie Izard and Jose Garces.

Eric Adjepong challenges Alex Guarnaschelli with one of the most versatile ingredients as three chefs hope their skills will leave Alex scrambled.

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.

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

In this battle, the chefs create flavourful, veggie-packed plates that could win over even the most die-hard carnivores.

S6/E1 - Qualifiers: A Shot At The Main'. Guy Fieri is back with the qualifier rounds as 16 chefs battle head-to-head to earn one of the eight remaining spots in the main bracket.

S6/E2 - Qualifiers: Win And You're In'. Twelve hopeful chefs remain as the qualifier rounds continue with two more one-on-one battles and a blind taste test.

The hosts cook easy weeknight dinners the family will love, from meatless Monday to freezer Friday. Dishes include crispy pork-rind breaded chicken.

Guy Fieri's digging into delicious dumplings in Dallas, gator sausage in Florida, and lights-out mojo pork with plantains in Chicago.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket. But how will they use it in the desserts.

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

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

Ree Drummond cleans out her kitchen by turning leftovers into sweet waffles, cheesy pot pie, egg sandwiches and a hearty lunchtime soup.

Ree Drummond uses unexpected ingredients in delicious ways, from upgrading ravioli with maple syrup to giving chocolate bark a spicy crunch.

Robert visits Turnpike's Rest Stop in Spring Hill, Florida. He quickly realises a communication breakdown and oversized subs are behind this failing business.

The chefs are introduced to a family of a different kind. Sarah and Nik help a musician thank his band by delivering a Thai-Malaysia inspired menu.

Valerie and Duff challenge the young bakers to create breakfast, lunch and dinner imposters. One baker must make a dessert that looks like sushi rolls.

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.

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

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

The twelve bakers create pavlova wreaths in autumn flavours and divide into teams to determine the best holiday dessert: cake or pie.

Alex Guarnaschelli and Eric Adjepong watch three pork experts from New York, Washington and Arkansas battle it out to see who can beat an Iron Chef.

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

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

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.

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.

The hosts cook easy weeknight dinners the family will love, from meatless Monday to freezer Friday. Dishes include crispy pork-rind breaded chicken.

Guy Fieri's digging into delicious dumplings in Dallas, gator sausage in Florida, and lights-out mojo pork with plantains in Chicago.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket. But how will they use it in the desserts.

Valerie and Duff challenge the young bakers to create breakfast, lunch and dinner imposters. One baker must make a dessert that looks like sushi rolls.

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.

The chefs use international flavours to turn summer vacation into a global staycation. Chef Maneet Chauhan stops by with her Indian-inspired Naanzanella salad.

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

Jesse Palmer asks the bakers to combine two of the fall season's best treats and make seasonal coffee drink cinnamon rolls and fall-themed yule logs.

Ina is joined by friend Emily Blunt for a day of cooking and conversation. Ina welcomes her guest with classic English cream scones and Emily makes turkey Bolognese.

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.

Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.

Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.

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

The chefs showcase what they know about making amazing Venetian dishes. But a strikingly strange ingredient threatens to throw them off their game.

Expert Thai chefs Sugar Sungkamee and Arnold Myint join Jet Tila as they attempt to blow Alex Guarnaschelli out of the water with their skills.

The crew whips exciting new lunches, including creamy Reuben soup, BBQ chicken ranch salad and crispy Nashville hot popcorn shrimp.

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

Tacos and ramen in the first basket force the chefs to make fusion plates. The entrée basket includes a very hot pepper and a beloved potato product.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

The cookie makers share how farm animals hoedown for the holidays at the North Pole and tinsel up festive-looking 3D Christmas tractors.

Robert comes to the rescue of Deraney's Two City Tavern in Barnesville, Georgia. Can the owner make amends to his staff and the local community.

Sarah and Nik help a couple plan an extravagant party for their wedding anniversary. They are confident that their planned dishes will be a success.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create portable desserts. And, they must make a special version of 'ants on a log.

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.

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 bakers create tasty desserts featuring ingredients from Thanksgiving dinner. They go beyond cookies to give the gingerbread man a makeover.

Alex Guarnaschelli and Eric Adjepong watch as three modernist cuisine experts from across the US show Alex what they can do.

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

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 crew whips exciting new lunches, including creamy Reuben soup, BBQ chicken ranch salad and crispy Nashville hot popcorn shrimp.

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

Tacos and ramen in the first basket force the chefs to make fusion plates. The entrée basket includes a very hot pepper and a beloved potato product.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create portable desserts. And, they must make a special version of 'ants on a log.

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 gang plate up a perfect summer meal with cheesy stuffed lamb burgers and strawberry pie. Chef Kardea Brown shares her recipe for grilled watermelon salad.

The chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.

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

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

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

The kids make a turkey-themed meal for guest judge David Dobrik, starting with turkey meatballs. A rare form of mashed potatoes features in the entrée round.

The kid cooks revive Thanksgiving leftovers, starting with stuffing and a puree. Plus, they prepare cranberry sauce desserts for guest judge Alanna Masterson.

Starting with ketchup soda in round one, the young chefs roll with weird ingredients to impress guest judges Gina Torres and Daniel Breaker.

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

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

Ree Drummond cleans out her kitchen by turning leftovers into sweet waffles, cheesy pot pie, egg sandwiches and a hearty lunchtime soup.

Ree Drummond uses unexpected ingredients in delicious ways, from upgrading ravioli with maple syrup to giving chocolate bark a spicy crunch.

The team are all about indulgent treats and over-the-top sweets, like a rich classic fettuccine alfredo, easy OG sugar donuts and more.

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.

Guy Fieri samples sauced-up chicken tacos in California! Then, it's mom's mouth-watering pasta in Florida, and over-the-top Thai creations in Las Vegas.

Guy Fieri seeks meat with a little sweet. In Santa Barbara, he visits a hidden gem serving Korean paella, then he visits a Boca Raton food truck.

Three new teams battle it out for the last spot in this year's competition by creating a display depicting Santa's unique workout routine.

To honour the tradition of a holiday open house, the bakers make cheese ball desserts and holiday bark inspired creations.

Jeff Mauro is in the house with an extravagant holiday feast featuring fancy ingredients and prime cuts designed to celebrate Bobby Flay's demise.

Nik and Sarah have their work cut for them as they cook up an authentic Indonesian menu to please Shirley Zecha's 81-year-old mother.

Competition!'. Michael Symon and Chrissy Metz put their heads together and noodle up a way to help chefs Loic Sany and Taylor Haupt prevail against Bobby Flay.

Jet Tila and Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity masterpieces.

or Not to Meat'. The Brawlers step out of their comfort zone for a baking challenge before taking on an epic veggie-forward team brawl.

The chefs showcase what they know about making amazing Venetian dishes. But a strikingly strange ingredient threatens to throw them off their game.

Expert Thai chefs Sugar Sungkamee and Arnold Myint join Jet Tila as they attempt to blow Alex Guarnaschelli out of the water with their skills.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

The cookie makers share how farm animals hoedown for the holidays at the North Pole and tinsel up festive-looking 3D Christmas tractors.

To honour the tradition of a holiday open house, the bakers make cheese ball desserts and holiday bark inspired creations.

Alex Guarnaschelli and Damaris Phillips decide who should take on Bobby Flay. Will it be Irish chef Maeve Rochford or Indian cuisine enthusiast chef Navjot Arora.

Dancer Derek Hough and chef Carla Hall decide who should go up against Bobby Flay. Will it be doughnut queen Katy Gerdes or French-trained Olivier Palazzo.

Giada De Laurentiis and Michael Voltaggio play referee in the battle between Geronimo Lopez and Frances Tariga. Which talented chef will take on Bobby Flay.

Judges Michael Psilakis and Seamus Mullen step up to take Bobby on. Marcus Samuelsson and Sunny Anderson decide which chef will push Bobby to his limit.

Anne Burrell and Jet Tila team up to decide who can take down Bobby Flay. They have to choose between pizzaiolo Tony Gemignani and England's Robert Aikens.

Singer Debbie Gibson and chef Katie Lee guest judge, while chefs Ype Von Hengst and William Wright compete to see who will take on Bobby Flay.

One shot at Bobby Flay wasn't enough for chefs Pasquale Cozzolino and Ivana Raca, who are back for more. Iron Chefs Alex Guarnaschelli and Stephanie Izard guest judge.

Bobby Flay brings in Mexican cuisine chef Katy Smith and Denver chef Jose Guerrero. Michael Symon and Valerie Bertinelli feel the heat to choose their contender.

Former judges Christian Petroni and Leah Cohen return to the kitchen, Laura Vitale and Jet Tila judge them and select a chef to face Bobby.

The gang is fired up for grilling season with a pastrami-rubbed smoked tri-tip. Elizabeth Karmel shares her chipotle chicken and grilled Mexican corn salad.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Five cookie makers take on a new DIY Christmas decor trend: string art! Plus, they construct spinning Christmas cookie carousels for $10,000.

Five cookie makers come up with party costumes for gingerbread men. They also construct candy-filled versions of Downtown North Pole.

Five cookie makers reveal who's on Santa's nice and naughty list and create a display of cookie angel figurines filled with good spirits.

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

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

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

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

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

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

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

The cookie makers share how farm animals hoedown for the holidays at the North Pole and tinsel up festive-looking 3D Christmas tractors.

The hosts turn back time with iconic dishes from different decades and finish the meal with their favourite versions of a timeless drink.

Andrew Zimmern heads to Hawaii's Big Island to explore its traditional food culture. He tries laulau, opakapaka fish loco moco and huli-huli chicken.

Andrew Zimmern explores the signature dishes of Tahiti. He samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

Andrew Zimmern heads to Mexico's Pacific coast to explore the local cuisine. In Puerto Vallarta he tries marinated pork, traditional pozole and skewered mojo fish.

Traci Des Jardins makes a caramelised apple and cheddar streusel. Plus, Richard Blais prepares smoky bourbon cider and roasted pork cooked in mustard.

Guy asks his chef friends to prepare a Parisian brunch menu they can all enjoy together. Michael Voltaggio makes savoury mushroom-filled crepes.

The winners of the first two City Food Fights face off to prove their city's culinary supremacy for $15,000 and the champion trophy.

Robert tries to save Grille No. 13 in Waldorf, Maryland. The owner is $350,000 in debt and has no time to spend with her infant daughter.

A couple calls for Nik and Sarah to whip up an authentic Vietnamese menu. Sarah prepares peppered tamarind crab, and Nik makes prawn spring rolls.

S6/E1 - Qualifiers: A Shot At The Main'. Guy Fieri is back with the qualifier rounds as 16 chefs battle head-to-head to earn one of the eight remaining spots in the main bracket.

S6/E2 - Qualifiers: Win And You're In'. Twelve hopeful chefs remain as the qualifier rounds continue with two more one-on-one battles and a blind taste test.

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

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

Ree Drummond cleans out her kitchen by turning leftovers into sweet waffles, cheesy pot pie, egg sandwiches and a hearty lunchtime soup.

Ree Drummond uses unexpected ingredients in delicious ways, from upgrading ravioli with maple syrup to giving chocolate bark a spicy crunch.

The winners of the first two City Food Fights face off to prove their city's culinary supremacy for $15,000 and the champion trophy.

Traci Des Jardins makes a caramelised apple and cheddar streusel. Plus, Richard Blais prepares smoky bourbon cider and roasted pork cooked in mustard.

Guy asks his chef friends to prepare a Parisian brunch menu they can all enjoy together. Michael Voltaggio makes savoury mushroom-filled crepes.

Three new teams battle it out for the last spot in this year's competition by creating a display depicting Santa's unique workout routine.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Katie samples some fresh ahi tuna nachos, helps cook a one of a kind Caribbean stewed chicken, and kayaks to shore for a burger with a unique twist.

Katie uncovers some of the best local favourites, including the famous burger from Le Tub Saloon in Florida, and lamb and a pineapple cocktail in Mexico.

From Puerto Rican-tinged soul food to Cuban-influenced ice cream, Katie learns the origins of some tried-and-true family dishes as well as the story behind them.

From a Reuben sandwich made with snapper to an ice cream sandwich pressed like a panini, chefs teach Katie how to bring some local flair to old favourites.

Katie gets a taste of the bar bites brewing along the beaches of Mexico, St. Barts and other coastal canteens, including sopes, chicken skewers, and coconut arepas.

Katie finds some beach fare that stays true to its local origins. She hits up a Georgia beach barbecue for pulled pork sandwiches, and samples ceviche in St. Barts.

Katie uncovers unique and diverse head turners in her travels, including a pernil spring roll in Puerto Rico, and tempura grouper in Georgia's Golden Isles.

Katie's on a mission to find the best fried food on the beach. She tries a perfect fried seafood platter in South Carolina, and chicken-fried wagyu in Alabama.

In Florida, Katie finds amazing empanadas and brisket-stuffed jalapeno poppers. Next, she delights in some Southern cuisine with stuffed salmon in South Carolina.

Katie hunts down breakfasts by the water. She tries a modern version of Hawaiian breakfast in Honolulu and dirty chai pancakes in San Diego.

Katie is hunting down the best grilled dishes. She finds grilled mango jerk chicken in Florida, fish tacos in San Diego and traditional Hawaiian barbecue in Maui.

The gang shares tips and recipes for throwing an easy summer party. Alejandra Ramos and Fanny Slater make slow cooker pineapple habanero chicken sandwiches.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

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

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

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

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

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

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

Judges'. Guy Fieri hosts a competition between three previous winners and three judges. The teams must cook up a seafood platter in relay.

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

To honour the tradition of a holiday open house, the bakers make cheese ball desserts and holiday bark inspired creations.

Three new teams battle it out for the last spot in this year's competition by creating a display depicting Santa's unique workout routine.

The hosts prepare an entire make-ahead menu of Thanksgiving classics, from freezable apps to sides that can be made days in advance.

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

The chefs rush to come up with ways to utilise the alligator in the first basket. But they soon learn their gator plans might be difficult to execute.

Eddie Jackson kicks off the season with a turkey-less Thanksgiving meal. Guest chefs show that side dishes are the stars of this year's dining table.

The team captains cook dishes straight in the coals, and the Brawlers prepare meaty rib feasts on Argentinian asado iron crosses.

Robert travels to Pennsylvania to rescue Soul Food in the Park. He must completely renovate the rundown building and help the owner overcome his anger issues.

The chefs cook a feast for humanitarian Joycelyn Lee. Joycelyn and her team have been serving hot meals to the homeless since 2016.

Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.

Guy Fieri invites four 'burgermeisters' who think outside of the bun to pound out four heavy-hitting burgers using six pounds of ingredients.

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.

The bakers get inspired by the five-way turkey. Then, they divide into teams to create a flight of pies that takes the judges on a flavourful journey.

The bakers turn steakhouse desserts into decadent holiday treats. Then, they must transform a classic icon into a tasty Christmas tree.

Alex Guarnaschelli and Eric Adjepong watch three skilled chefs take on one of America's favourite ingredients: cheese! Can they beat the chef.

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

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

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

Judges'. Guy Fieri hosts a competition between three previous winners and three judges. The teams must cook up a seafood platter in relay.

The hosts prepare an entire make-ahead menu of Thanksgiving classics, from freezable apps to sides that can be made days in advance.

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

The chefs rush to come up with ways to utilise the alligator in the first basket. But they soon learn their gator plans might be difficult to execute.

Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.

Guy Fieri invites four 'burgermeisters' who think outside of the bun to pound out four heavy-hitting burgers using six pounds of ingredients.

The team shares recipes showcasing summer produce. Dishes include grilled teriyaki steak and plums and a tomato and pesto tart.

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

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

Things get meta when the bakers make cakes based on other baked goods from the bread aisle. Then, they must create cakes that replicate liquids.

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 sets up the ultimate face-off with a tag-team relay between two sets of chefs. They must create a spicy champion's dinner.

Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

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

The winners of the first two City Food Fights face off to prove their city's culinary supremacy for $15,000 and the champion trophy.

Traci Des Jardins makes a caramelised apple and cheddar streusel. Plus, Richard Blais prepares smoky bourbon cider and roasted pork cooked in mustard.

Guy asks his chef friends to prepare a Parisian brunch menu they can all enjoy together. Michael Voltaggio makes savoury mushroom-filled crepes.

The hosts celebrate regional Thanksgiving traditions like Texas two-step turkey, Midwestern butterscotch apple gooey butter cake and more.

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

Peaches and pancetta in the appetiser basket make for a creative first round. An unusual pork product in the entrée basket is a little bit gory.

S6/E3 - Qualifiers: Prove Yourself'. Eight chefs remain, and the competitors who win their intense head-to-head battle will earn a spot in the main tournament.

S6/E4 - Qualifiers: The Final Spots'. It's the final qualifier and the remaining four chefs battle head-to-head for the last two spots in the bracket. It's the finale of the tournament.

Guy Fieri and his sideline reporters Justin Warner and Tiffani Faison reveal this year's bracket and preview all 32 of the powerhouse chefs.

In Pingdong, Armando seeks out Taiwan's freshest seafood, braves turbulent waters to try some Sakura shrimp, and creates an unforgettable taco.

Valerie and Duff challenge six young bakers to make tasty treats for puppies. The dessert must reflect the puppy's first birthday or their life after adoption.

Guy Fieri brings in four home cook dads to take part in a DIY project: making family meals. They'll tell groan-worthy dad jokes to rack up ingredients for the meal.

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.

The bakers turn steakhouse desserts into decadent holiday treats. Then, they must transform a classic icon into a tasty Christmas tree.

The bakers create a splendid high tea and use holiday movie tropes to create a dessert that's dripping with festive decorations.