Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

Buddy visits two legendary restaurants that have been open for over 100 years: McGillin's Old Ale House in Philadelphia, and Katz's Deli in New York City.

Buddy visits two generational legacies: family owned and operated Patsy's Italian Restaurant in New York City and the famed Oaxacan joint in Los Angeles, Guelaguetza.

Buddy heads to two small restaurants with huge reputations; first up is DiFara Pizza in Brooklyn, N.Y., to learn the secrets to their famous slice; then, it's off to visit Mini Kabob, in Glendale, Calif., where Buddy learns to make Armenian classics.

Buddy heads to two restaurants known as much for their Hollywood connection as they are for serving delicious food; he heads to the Victor Cafe in Philadelphia; Buddy heads to the kitchen with Chef Rick to learn how to make their gnocchi and more.

The Titans think their ready to go up against Alex Guarnaschelli's protege, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

Bobby Flay challenges the Titans with Chef Ayaka Guido, and as the right hand to Chef Jean George Vongerichten, she comes prepared with her Michelin training; the Titans are shocked by the return of Chef Frank Prisinzano and his bold opinions.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Rachael takes a traditional ballpark sausage sandwich to the next level; her recipe calls for seasoned bone-in pork chops.

Rachael teaches how to make mushroom-lover pasta; featuring varieties like chicken of the woods, hen of the woods, rainbow oysters and more; it is served alongside taleggio cheese sauce and ribbony egg pasta.

International food creative Rachel Khoo delves into the world of chocolate, taking inspiration from around the globe to create original dishes.

Ree Drummond makes dishes inspired by her daughter, Paige, who will be graduating from college soon; a street corn skillet, tomato avocado salad, one-pan ravioli and meatball soup and no-bake raspberry cheesecake.

Ree Drummond uses gemelli in truffle mac and cheese and takes lasagna to the next level with pasta rosettes; she tops linguine with cauliflower bolognese and turns wonton wrappers into shortcut cheese ravioli.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

Teams must deliver food, drinks and an impactful presentation to guests at a charity gala for St. Jude Children's Hospital.

The two teams must each create a wine blend with food pairings and pitch them to a room of Napa Valley wine connoisseurs and marketing experts.

The teams go up against each other to create an enticing menu for a delivery-only restaurant that will serve office workers in downtown Los Angeles; the teams must cook in a pared down "ghost kitchen.".

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

Teams must craft a seasonal advertising campaign for wines; they must shoot and edit a commercial to present to wine enthusiasts at a launch event, and the team with the least effective campaign finds themselves on the chopping block.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

Teams must craft a seasonal advertising campaign for wines; they must shoot and edit a commercial to present to wine enthusiasts at a launch event, and the team with the least effective campaign finds themselves on the chopping block.

The two teams must each create a wine blend with food pairings and pitch them to a room of Napa Valley wine connoisseurs and marketing experts.

The teams go up against each other to create an enticing menu for a delivery-only restaurant that will serve office workers in downtown Los Angeles; the teams must cook in a pared down "ghost kitchen.".

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

John heads to Kentucky to try authentic fried chicken; John digs into a surf-and-turf burger in Boston; John visits a Brazilian restaurant in Toronto.

John dives into a deep-dish pizza in Chicago; John feasts on a burger and jerk lobster in Toronto; John checks some gourmet Jewish cuisine off his list in Philadelphia.

John digs into some super-stacked burgers and gargantuan milkshakes in Hamilton, Ont.; John heads to Louisville, Kentucky for some shrimp and grits; in Vancouver, John gets a lesson in pan-Asian soups.

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbeque; in Philadelphia, John checks off meat pies from his list.

All-day crepes; West Coast comfort food; Peruvian food.

Breakfast tacos in Austin, Texas; 50's style classics; seafood in Ontario's oldest city.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

Teams must craft a seasonal advertising campaign for wines; they must shoot and edit a commercial to present to wine enthusiasts at a launch event, and the team with the least effective campaign finds themselves on the chopping block.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

Andi Oliver heads to Cornwall to help local chef Ben Quinn put on a feast to thank NHS staff at the Royal Cornwall Hospital.

Andi Oliver uses her passion for parties to create eight fabulous feasts; along the way, she helps unite communities and tells the incredible stories of the people and places she visits.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.

Adam is in Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

The three chefs are halfway through their heat and the pressure mounts and one chef leaves the competition; Richard and Susan invite the eliminated chef back to cook their entire menu.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

Noah Cappe enjoys the snacks at the State Fair Meadowlands in New Jersey, including the big dill stick, cheeseburger mofongo and a bacon chocolate churro; he tries surf and turf at RiverRink Fest Philadelphia and pizza dippers in medieval Oklahoma.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

The home cooks prepare their favorite comfort foods and special dishes they serve for loved ones.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

It's a test of both teamwork and couple goals, as WWE Superstars take the fight into the kitchen; Bianca Belair and Montez Ford and Maryse Mizanin and Mike "The Miz" Mizanin show off their cake decorating skills in a wedding cake tag team challenge.

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

Eric Adjepong invites three chefs from Hawaii to take on Alex Guarnaschelli in a competition celebrating the uniqueness of Hawaiian food; they'll have to impress judges Roy Yamaguchi and Sheldon Simeon to beat Chef Alex and claim their prize.

Andi Oliver uses her passion for parties to create eight fabulous feasts; along the way, she helps unite communities and tells the incredible stories of the people and places she visits.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.

Adam is in Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

Beans act as the cherry on top in round one; international influences influence the chefs as the entrée ingredients.

A tangy appetizer basket with a Ukrainian staple leaves the chefs shell shocked; in the dessert round, it's a battle of East vs. West.

The appetizer round features Canadian smoked cheddar; the chefs pick their own protein in the entree round; the chefs prepare pasta for dessert.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

South Florida Garlic Festival in Lake Worth, Florida; claw cake burger and mojo pork pockets; toasted garlic donuts; America's favorite ballpark snack at the National Peanut Festival in Dothan, Alabama; fair food classics with a peanutty twist.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Buddy visits two legendary restaurants that have been open for over 100 years: McGillin's Old Ale House in Philadelphia, and Katz's Deli in New York City.

Buddy visits two generational legacies: family owned and operated Patsy's Italian Restaurant in New York City and the famed Oaxacan joint in Los Angeles, Guelaguetza.

Buddy heads to two small restaurants with huge reputations; first up is DiFara Pizza in Brooklyn, N.Y., to learn the secrets to their famous slice; then, it's off to visit Mini Kabob, in Glendale, Calif., where Buddy learns to make Armenian classics.

Buddy heads to two restaurants known as much for their Hollywood connection as they are for serving delicious food; he heads to the Victor Cafe in Philadelphia; Buddy heads to the kitchen with Chef Rick to learn how to make their gnocchi and more.

Eight home cooks and Julia Child superfans enter Julia's kitchen to kick off the competition; head judge Antonia Lofaso challenges the cooks to take inspiration from the meal that changed Julia's life, then make the dish that changed their own lives.

Coq au vin, a favorite of Julia's husband, inspires the cooks' first dish.

The competitors must make a souffle and a two-course French meal.

The cooks face challenges inspired by Julia's travels during World War II.

The competitors learn about Julia Child's pioneering career in television, and they tackle challenges inspired by her show "The French Chef"; they must make a perfect French omelette and then create a dessert inspired by one of Julia's episodes.

The final three home cooks face their last challenge in Julia Child's kitchen: preparing a four-course meal of Julia's classics; head judge Antonia Lofaso asks them to make a croque monsieur, duck a la orange, boeuf bourguignon and a croquembouche.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Andi Oliver uses her passion for parties to create eight fabulous feasts; along the way, she helps unite communities and tells the incredible stories of the people and places she visits.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Andi Oliver uses her passion for parties to create eight fabulous feasts; along the way, she helps unite communities and tells the incredible stories of the people and places she visits.

Buddy visits two legendary restaurants that have been open for over 100 years: McGillin's Old Ale House in Philadelphia, and Katz's Deli in New York City.

Buddy visits two generational legacies: family owned and operated Patsy's Italian Restaurant in New York City and the famed Oaxacan joint in Los Angeles, Guelaguetza.

Buddy heads to two small restaurants with huge reputations; first up is DiFara Pizza in Brooklyn, N.Y., to learn the secrets to their famous slice; then, it's off to visit Mini Kabob, in Glendale, Calif., where Buddy learns to make Armenian classics.

Buddy heads to two restaurants known as much for their Hollywood connection as they are for serving delicious food; he heads to the Victor Cafe in Philadelphia; Buddy heads to the kitchen with Chef Rick to learn how to make their gnocchi and more.

Eight home cooks and Julia Child superfans enter Julia's kitchen to kick off the competition; head judge Antonia Lofaso challenges the cooks to take inspiration from the meal that changed Julia's life, then make the dish that changed their own lives.

Coq au vin, a favorite of Julia's husband, inspires the cooks' first dish.

The BBQs are fired up and so are the chefs in the Wildfire round; a game of fins or tentacles in the Crossfire round; in the Feast of Fire, the chefs take on French cuisine for the win.

Three chefs hit the grills running in the Wildfire Round, it's a BBQ brawl between fast and slow in the Crossfire Round; the judges take a trip to the bayou in the Feast of Fire.

Competitors put heart and "sole" on their plates in the Crossfire Round and in the Feast of Fire, it's a delicious farm-to-table celebration of harvest abundance.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

Riverside County Fair and National Date Festival; fire fingers kartwheel and the sonoran fire dog; palm date shake; Pensacola Interstate Fair for some Flori-Bama fun; crabby tots and the love me tender pizza; queen of funnel cakes.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favourite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

The tables are turned on two celebrity judges, as Howie Mandel and his son, Alex, face off against Sofía Vergara and her niece, Claudia, in an epic kitchen battle.

Reality stars clash in the kitchen to win money for their chosen charities and take home the coveted Golden Fork Award; Chrishell Stause and her sister, Shonda, take on Brad Goreski and his husband, Gary Janetti, in two Hollywood-inspired challenges.

Family bragging rights are on the line, as the D'Amelio family squares off in the kitchen; sisters Charli and Dixie take on parents Heidi and Marc in two rounds of social media inspired challenges.

It's a test of both teamwork and couple goals, as WWE Superstars take the fight into the kitchen; Bianca Belair and Montez Ford and Maryse Mizanin and Mike "The Miz" Mizanin show off their cake decorating skills in a wedding cake tag team challenge.

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

The chefs create meringue-based desserts from a retro 1960s cookbook written by legendary actor Vincent Price and his wife, Mary; then they create a popular German confection featured in a fairytale-themed cookbook.

The chefs must decipher and then prepare historic centuries-old recipes from three English royal cookbooks; they are challenged to cook a meal fit for The King, putting their spin on an iconic Elvis Presley-inspired cookbook recipe.

The home cooks prepare their favorite comfort foods and special dishes they serve for loved ones.

In Laramie, Wyo., an old-school cafe has green chili burritos and pie; a spot in Anchorage, Alaska has blackened chicken gnocchi.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

The tables are turned on two celebrity judges, as Howie Mandel and his son, Alex, face off against Sofía Vergara and her niece, Claudia, in an epic kitchen battle.

Reality stars clash in the kitchen to win money for their chosen charities and take home the coveted Golden Fork Award; Chrishell Stause and her sister, Shonda, take on Brad Goreski and his husband, Gary Janetti, in two Hollywood-inspired challenges.

Family bragging rights are on the line, as the D'Amelio family squares off in the kitchen; sisters Charli and Dixie take on parents Heidi and Marc in two rounds of social media inspired challenges.

It's a test of both teamwork and couple goals, as WWE Superstars take the fight into the kitchen; Bianca Belair and Montez Ford and Maryse Mizanin and Mike "The Miz" Mizanin show off their cake decorating skills in a wedding cake tag team challenge.

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

Something smells fishy in the appetizer round; entrees prove to be no gouda for the chefs; the chefs get back to their roots in the dessert round.

Heartache is served when the chopping begins; things get fishy during the entrée round.

Two sets of brothers compete in the Chopped Canada kitchen.

In Dartmouth, N.S., John tries a crobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

Texas Renaissance Festival; Sir Francis fry dog and the crown jewel; Plant City, Florida; berry delicious carnival treats at the Florida Strawberry Festival; strawberries make a surprise appearance in savory treats like the sweet brisket taco.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Eight contestants compete to win The Great American Recipe, preparing dishes that reflect their culinary style as home cooks.

The home cooks create recipes that reveal their favorite secret ingredients and go-to grains in a dish that represents their heritage and culinary perspectives.

The home cooks prepare their favorite comfort foods and special dishes they serve for loved ones.

The chefs re-create opulent cookbook recipes from the Titanic's fateful voyage over 100 years ago; they prepare recipes from an elegant, modern-day Moroccan cookbook.

The chefs must decipher and then prepare historic centuries-old recipes from three English royal cookbooks; they are challenged to cook a meal fit for The King, putting their spin on an iconic Elvis Presley-inspired cookbook recipe.

The chefs create meringue-based desserts from a retro 1960s cookbook written by legendary actor Vincent Price and his wife, Mary; then they create a popular German confection featured in a fairytale-themed cookbook.

In this third battle of the tournament, the chefs can gamble to get lucky or unlucky replacement ingredients; the appetizer basket reveals a notoriously challenging ingredient, and the final round chefs decide to take a chance by baking something.

In the fourth battle of the tournament, the chefs try their luck at replacing basket ingredients; a roll of the dice in the entree round leaves one chef with two proteins, and an interesting gamble keeps things exciting in the final round.

Four winners return to compete for the jackpot and the title of grand champion! The chefs have a choice to gamble away an ingredient before each round, and the $25,000 jackpot will get higher or lower depending on the champs' good or bad fortune.

Ashlee Simpson and her sister-in-law, Chudney, square off against Jeannie Mai and her mother, Mama Mai, in two rounds of cinematic-inspired kitchen challenges; the teams make dessert boards inspired by "Willy Wonka & the Chocolate Factory.".

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

Adam is in Aberdeen to try its world-famous beef, Aberdeen Angus; he also tries perfect pies from an award-winning local butcher and visits the harbor for a fantastic fish soup.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

Ashlee Simpson and her sister-in-law, Chudney, square off against Jeannie Mai and her mother, Mama Mai, in two rounds of cinematic-inspired kitchen challenges; the teams make dessert boards inspired by "Willy Wonka & the Chocolate Factory.".

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

The chefs must decipher and then prepare historic centuries-old recipes from three English royal cookbooks; they are challenged to cook a meal fit for The King, putting their spin on an iconic Elvis Presley-inspired cookbook recipe.

The chefs create meringue-based desserts from a retro 1960s cookbook written by legendary actor Vincent Price and his wife, Mary; then they create a popular German confection featured in a fairytale-themed cookbook.

In this third battle of the tournament, the chefs can gamble to get lucky or unlucky replacement ingredients; the appetizer basket reveals a notoriously challenging ingredient, and the final round chefs decide to take a chance by baking something.

In the fourth battle of the tournament, the chefs try their luck at replacing basket ingredients; a roll of the dice in the entree round leaves one chef with two proteins, and an interesting gamble keeps things exciting in the final round.

Four winners return to compete for the jackpot and the title of grand champion! The chefs have a choice to gamble away an ingredient before each round, and the $25,000 jackpot will get higher or lower depending on the champs' good or bad fortune.

Three chefs think they've got what it takes to tame the flame in the Wildfire Round; in the Crossfire Round, the chefs compete to see who comes first with chicken or egg, and the Feast of Fire highlights all the colors of the rainbow.

The Feast of Fire is inspired by a ranch-style spread.

Three chefs battle it out in the arena for the chance to win $10,000; tree or leaf determines the fate of the chefs in the Crossfire Round, and the Feast of Fire serves up a blissful brunch.

John touches down in Regina, SK, to try Saskatchewan's take on sushi with the pork belly press; in Portland, Ore., he tries something new with a spicy twist; he checks stacked n' smoky BBQ off his bucket list in Toronto, ON.

Greater Gulf State Fair in Mobile; Dirty Bird turkey leg and a ride on a crazy midway mash-up, the Mothership; Firefighters' Indian River County Fair in Vero Beach, Fla; the Breakfast Buzz Burger; the Strawberry Lemonade Stick.

John's first stop is Toronto, ON, for its pizza; he then travels to Portland, Ore., to learn the secrets of good sushi; finally, he cozies up to some fried chicken sandwiches in Winnipeg, MB.

John gets down to business at an off-the-charts diner in Toronto, ON; he then heads off to Lunenburg, NS, to dine by the seaside; lastly, John skips into a pint-sized restaurant in Seattle, Ore.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

East Coast hospitality in St. John's; barbecue at Fat Bob's Smokehouse in Buffalo; Canadian-themed pizzas.

Venison burger and barbecue sandwiches at Buck Stop; Soup at The Burnt Tongue; Belgian fries and waffles.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Andi Oliver heads to Cornwall to help local chef Ben Quinn put on a feast to thank NHS staff at the Royal Cornwall Hospital.

Andi is in Bristol to help Jasper Thompson, a local man whose pioneering homeless project transforms shipping containers into temporary accommodation; he wants to raise awareness about his new community café, so who better than Andi to help him.

Guy Fieri brings in four baller burgermeisters for a bodacious burger battle; they must make an excellent cheeseburger using 10 items or fewer before incorporating an alternate ground meat and unusual produce item in their winning burger and fries.

Guy Fieri welcomes four previous winners back to Flavortown Market for a nonstop super battle; he gives them each $100 to make a complete steakhouse feast in 60 minutes, but first, they have to participate in a dreaded Flavortown whammy auction.

Guy Fieri invites four chefs to compete in two rounds of the guiltiest GGG games ever; he kicks things off with three guilty-pleasure wheels to determine the ooey gooey details of the chefs' first dish.

Guy Fieri invites four chefs from diners, drive-ins, and dives to prove their budgeting skills while making their restaurant's best selling dish; the remaining three competitors make their personal seafood favorites while working with a $25 budget.

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

Ashlee Simpson and her sister-in-law, Chudney, square off against Jeannie Mai and her mother, Mama Mai, in two rounds of cinematic-inspired kitchen challenges; the teams make dessert boards inspired by "Willy Wonka & the Chocolate Factory.".

Adam is in Lancashire to taste the historic, hearty hot pot. He also samples a banging Brazilian sausage roll, world-famous black pudding from a secret recipe and a wonderful chicken-topped waffle.

Adam is in Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

Buddy visits two restaurants known for serving up old world comfort food classics: Veselka in New York City and Canter's in Los Angeles.

Buddy visits two restaurants that thrive on recipes handed down through generations.

Noah Cappe enjoys the snacks at the State Fair Meadowlands in New Jersey, including the big dill stick, cheeseburger mofongo and a bacon chocolate churro; he tries surf and turf at RiverRink Fest Philadelphia and pizza dippers in medieval Oklahoma.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

Adam is in Lancashire to taste the historic, hearty hot pot. He also samples a banging Brazilian sausage roll, world-famous black pudding from a secret recipe and a wonderful chicken-topped waffle.

Adam is in Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

Buddy visits two restaurants known for serving up old world comfort food classics: Veselka in New York City and Canter's in Los Angeles.

Buddy visits two restaurants that thrive on recipes handed down through generations.

Andi Oliver heads to Cornwall to help local chef Ben Quinn put on a feast to thank NHS staff at the Royal Cornwall Hospital.

Andi is in Bristol to help Jasper Thompson, a local man whose pioneering homeless project transforms shipping containers into temporary accommodation; he wants to raise awareness about his new community café, so who better than Andi to help him.

Guy Fieri brings in four baller burgermeisters for a bodacious burger battle; they must make an excellent cheeseburger using 10 items or fewer before incorporating an alternate ground meat and unusual produce item in their winning burger and fries.

Guy Fieri welcomes four previous winners back to Flavortown Market for a nonstop super battle; he gives them each $100 to make a complete steakhouse feast in 60 minutes, but first, they have to participate in a dreaded Flavortown whammy auction.

Major skills and big personalities surface in the Wildfire Round; the competitors show the judges the honey in the Crossfire Round, and the Feast of Fire celebrates Brazil and a churrasco feast.

The BBQs are fired up and so are the chefs in the Wildfire round; a game of fins or tentacles in the Crossfire round; in the Feast of Fire, the chefs take on French cuisine for the win.

The competitors make sure the judges eat their fruits and veggies in the Crossfire Round; the Feast of Fire is a flame-kissed fiesta of flavor.

John gets dark and checks an eye-popping boar burger with a pitch-black bun off his bucket list in Halifax, NS; John travels to New York City, NY to eat some one-of-a-kind Thai cuisine and more.

Hoggetown Medieval Faire in Gainesville, Fla.; smoked bison burger and the wild boar leg; Rodeo Austin for some weird treats like Armadillo Eggs, Cookie Dough Dream and a road trip to deliciousness called the I-35 Chili Jar.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

John touches down in Toronto, ON, for a crash course in making Hakka wontons; after that, he checks out pizza in Pittsburgh, Penn.; he then has a bucket list soda fountain experience in Brooklyn, N.Y.

Chilean breads and desserts at Panaderia Latin Bakery in Vancouver; gourmet fry toppers at The Mess Hall Poutinerie; deli sandwiches in Boston.

Barbecue at MEAT in Edmonton; Italian pizza and pasta in Ottawa; friendly classics in Winnipeg.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

John tours Tuscon's BOCA Tacos y Tequila; John's barbecue dream comes true at Palomino in Calgary; John has a few cheesy slices at Burlington's NaRoma Pizza Bar.

Adam is ticking Yorkshire Pudding in Yorkshire off his foodie bucket list; he also tries Yorkshire parkin, the very best local rabbit and an innovative Yorkshire tea-inspired dessert.

Adam is in Kent to eat a very special sandwich in Sandwich, before exploring more amazing eats, including Whitstable oysters, traditional fish and chips and a new baked sensation, the cruffin.

Adam is in Aberdeen to try its world-famous beef, Aberdeen Angus; he also tries perfect pies from an award-winning local butcher and visits the harbor for a fantastic fish soup.

Adam learns all about the Bakewell pudding in the town of Bakewell; he also tries some local grouse at a renowned gastropub and has an unexpected taste of West Africa in the heart of the Peak District.

Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.

Adam is in Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Bobby Flay is served a signature dish that is out of his comfort zone as "Chopped" host Ted Allen and Chef Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Bobby Flay is served a signature dish that is out of his comfort zone as "Chopped" host Ted Allen and Chef Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

Adam is ticking Yorkshire Pudding in Yorkshire off his foodie bucket list; he also tries Yorkshire parkin, the very best local rabbit and an innovative Yorkshire tea-inspired dessert.

Adam is in Kent to eat a very special sandwich in Sandwich, before exploring more amazing eats, including Whitstable oysters, traditional fish and chips and a new baked sensation, the cruffin.

Adam is in Aberdeen to try its world-famous beef, Aberdeen Angus; he also tries perfect pies from an award-winning local butcher and visits the harbor for a fantastic fish soup.

Adam learns all about the Bakewell pudding in the town of Bakewell; he also tries some local grouse at a renowned gastropub and has an unexpected taste of West Africa in the heart of the Peak District.

Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.

Adam is in Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

John heads to Oak Tree Tavern in Calgary in search of great pub food; Montreal's Satay Brothers serves up some Southeast Asian street food; John tries the Big A.. Panzerotti.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Rachael shows how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon; it is served alongside a simple salad and baguette with soft butter.

Rachael takes a traditional ballpark sausage sandwich to the next level; her recipe calls for seasoned bone-in pork chops.

International food creative Rachel Khoo delves into the world of chocolate, taking inspiration from around the globe to create original dishes.

Ree Drummond is in her kitchen sharing a menu that every dad will love, starting with easy cheesy meatball subs with crispy jalapeno and onion petals on the side; to hit the sweet spot, there's dark chocolate puddings.

Ree Drummond has summer entertaining covered with a Mediterranean feast; she's making marinated citrus salmon skewers and Greek yogurt dip served with a one-pan creamy cheesy orzotto; for dessert, baklava-inspired sundaes.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

Love Bites is a small restaurant in Saugerties, N.Y., run by childhood sweethearts who have trouble separating their work and personal lives; Gordon Ramsay steps in to save both the cafe and the couple's engagement.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

The entrepreneurs are tasked with innovating a new chocolate product by crafting an original name, label and jingle for their creations; Mars Inc. executives Rankin Carrol, Esther Gamble and Sarah Bilson serve as guest judges.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

The entrepreneurs are tasked with innovating a new chocolate product by crafting an original name, label and jingle for their creations; Mars Inc. executives Rankin Carrol, Esther Gamble and Sarah Bilson serve as guest judges.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

Love Bites is a small restaurant in Saugerties, N.Y., run by childhood sweethearts who have trouble separating their work and personal lives; Gordon Ramsay steps in to save both the cafe and the couple's engagement.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

John heads to Toronto, ON, to devour decadent cheese; he then heads south of the border to make a pilgrimage to Detroit, Mich., best restaurant; lastly, he visits Edgewater, N.J., to check out a burger.

John checks award-winning Mexican food in Cleveland, Ohio; he then heads out west for a taste of Vancouver, BC's culinary mash up, followed by a trip to Ottawa, ON, to meet up with the master of pasta.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

John dives into the menu of a brunch spot in Montréal, QC; he then tries falafel in Victoria, BC; lastly, he dives into seafood at an institution known for serving the freshest fish.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

Noah Cappe enjoys the snacks at the State Fair Meadowlands in New Jersey, including the big dill stick, cheeseburger mofongo and a bacon chocolate churro; he tries surf and turf at RiverRink Fest Philadelphia and pizza dippers in medieval Oklahoma.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

The entrepreneurs are tasked with innovating a new chocolate product by crafting an original name, label and jingle for their creations; Mars Inc. executives Rankin Carrol, Esther Gamble and Sarah Bilson serve as guest judges.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

The tables are turned on two celebrity judges, as Howie Mandel and his son, Alex, face off against Sofía Vergara and her niece, Claudia, in an epic kitchen battle.

Reality stars clash in the kitchen to win money for their chosen charities and take home the coveted Golden Fork Award; Chrishell Stause and her sister, Shonda, take on Brad Goreski and his husband, Gary Janetti, in two Hollywood-inspired challenges.

Family bragging rights are on the line, as the D'Amelio family squares off in the kitchen; sisters Charli and Dixie take on parents Heidi and Marc in two rounds of social media inspired challenges.

It's a test of both teamwork and couple goals, as WWE Superstars take the fight into the kitchen; Bianca Belair and Montez Ford and Maryse Mizanin and Mike "The Miz" Mizanin show off their cake decorating skills in a wedding cake tag team challenge.

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

Ashlee Simpson and her sister-in-law, Chudney, square off against Jeannie Mai and her mother, Mama Mai, in two rounds of cinematic-inspired kitchen challenges; the teams make dessert boards inspired by "Willy Wonka & the Chocolate Factory.".

In Laramie, Wyo, a restaurant-bar has nachos, and a spot is cooking up a vegetarian banh mi; a Mexican place in Alaska is serving duck tacos.

Guy Fieri starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.

Guy Fieri digs into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, Wyo.; a funky Cleveland bar makes monster tots; a Vietnamese spot in Anchorage, Alaska, cooks up crepes.

Guy Fieri hits up joints owned by Food Network super chefs; Maneet Chauhan serves up her creative spin on Indian recipes in Nashville, Tenn.; Michael Symon fires up pork belly at his barbecue spot in Cleveland.

Guy Fieri's travels with Antonia Lofaso on a culinary journey through Puerto Rico; in Old San Juan, they have a chicken-trifongo combo; a spot in Juncos serves plantain-picadillo lasagna and a stew made with pig's feet.

Guy Fieri's doubling up with sweet and savory, both hot and cold; there are chicken and steak arepas in San Juan, Puerto Rico, winning wings from a food truck in Laramie, Wyo., and an ice cream-cake combo; a raclette-ramen mashup in Cleveland.

Starting in Caguas, Puerto Rico, with churrasco steak, risotto and ropa vieja dumplings; grabbing tandoori chicken and samosas in Middleton, N.J., and next-level Filipino dishes in Cleveland.

Noah Cappe gets a good start to his day at the Macon County Fair in Illinois with the Big Biscuit. Then, he takes a bite out of street food at the Ninth Avenue Food Festival in NYC and rings in the 4th of July at the Big Butler Fair in Pennsylvania.

Noah Cappe enjoys the snacks at the State Fair Meadowlands in New Jersey, including the big dill stick, cheeseburger mofongo and a bacon chocolate churro; he tries surf and turf at RiverRink Fest Philadelphia and pizza dippers in medieval Oklahoma.

Baking skills are put to the test when the cooks make both a baked breakfast item and their favorite bake sale good.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

Ashlee Simpson and her sister-in-law, Chudney, square off against Jeannie Mai and her mother, Mama Mai, in two rounds of cinematic-inspired kitchen challenges; the teams make dessert boards inspired by "Willy Wonka & the Chocolate Factory.".

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

Guy Fieri has plenty of deals to welcome four chefs to Flavortown Market, with red light specials in all 10 aisles; using the red light specials, the chefs must create a fried feast before making a pork dish that's limited to 11 ingredients or fewer.

The tables are turned on two celebrity judges, as Howie Mandel and his son, Alex, face off against Sofía Vergara and her niece, Claudia, in an epic kitchen battle.

Reality stars clash in the kitchen to win money for their chosen charities and take home the coveted Golden Fork Award; Chrishell Stause and her sister, Shonda, take on Brad Goreski and his husband, Gary Janetti, in two Hollywood-inspired challenges.

Family bragging rights are on the line, as the D'Amelio family squares off in the kitchen; sisters Charli and Dixie take on parents Heidi and Marc in two rounds of social media inspired challenges.

It's a test of both teamwork and couple goals, as WWE Superstars take the fight into the kitchen; Bianca Belair and Montez Ford and Maryse Mizanin and Mike "The Miz" Mizanin show off their cake decorating skills in a wedding cake tag team challenge.

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

Ashlee Simpson and her sister-in-law, Chudney, square off against Jeannie Mai and her mother, Mama Mai, in two rounds of cinematic-inspired kitchen challenges; the teams make dessert boards inspired by "Willy Wonka & the Chocolate Factory.".

In Laramie, Wyo, a restaurant-bar has nachos, and a spot is cooking up a vegetarian banh mi; a Mexican place in Alaska is serving duck tacos.

Crackers in the first round; hare in the entree round.

Intense color in the appetizer round; the chefs combine proteins in the entree round; rice for dessert.

Beans in the appetizer round; gummy desserts.

John travels to Toronto, Ontario, to study Royal Thai cuisine and tries a bright blue dumpling; he then heads to Marathon, Fla., to sample a variation of the state's famous dessert.

Arabian Nights-themed Riverside County Fair and National Date Festival in Indio, Calif.; Churro Dog; Clay County Agricultural Fair; Cubano Dog; Hawaiian Typhoon.

John goes to the Walt Disney World Resort in Florida to sink his teeth into some dishes; John then takes himself out for dinner at a burger joint in Toronto, ON, followed by trying Mexican food in Tucson, Ariz.

John heads to the heart of Canada to taste the flavor of Saskatoon, SK's Asian fusion; he then takes off to Seattle, Wash., to dip his spoon into some French cuisine; lastly, he jets to Charlottetown, PEI, for a Maritime taste sensation.

Lobster burgers, Thanksgiving dinner burgers, and more.

John revisits memorable bacon dishes, including bacon meatloaf and bacon cheesecake.

John prepares dishes smothered in melted, bubbling cheese.

John saves room for dessert including pie, cakes, donuts and puddings.

Chef and best-selling cookbook author Carla Hall travels the world to pinpoint the origins of ice cream.

Carla uncovers the start of tacos al pastor.

Carla reveals pot pie's unexpected history.

Carla Hall goes on a slow and low trek to dig up the roots of barbecue.

Carla Hall gets fired up over the origins of hot chicken.

Carla discovers how the unlikely pairing of shrimp and grits became a low country favorite.

Guy Fieri starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.