The remaining five are challenged to create their own superhero. Plus, they depict a scene of DC's Batman facing off against one of his iconic enemies.

It's a Mother's Day celebration as the bakers show mum their appreciation! They create bouquets of tulips and rosé-infused desserts for a place in the finale.

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round.

Ree makes three meals that can be prepared and frozen easily. She makes delicious Tex-Mex butternut squash soup, king ranch chicken and French toast.

Ree Drummond shows her top recipes for Christmas cocktail party season. She whips up a crowd-pleasing cherry cheesecake shaped like Santa hats, and mini scones.

Ree whips up a truly sensational packed lunch for the cowboys on the ranch. She makes pulled pork sandwiches, spicy sweet potato fries and fresh fruit salad.

Ree has friends over for a boozy brunch. She makes tropical Bellinis to be enjoyed alongside tasty dishes. Her tater tot breakfast casserole is a winner.

Ree is celebrating her birthday and gives some of her favourite recipes a makeover. Plus, she revamps her go-to cake as she makes a flourless chocolate cake.

Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.

Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.

Ree fixes up a hearty lunch for the hardworking crew. She makes chunky beef chilli, unbelievably cheesy quesadillas and individual caramel cakes for dessert.

Ree is adding lots of flavour to her family's favourite spicy dishes. She makes her daughter's favourite kung pao chicken, and her spicy Sriracha popcorn is a winner.

It's dinnertime at the ranch and Ree cooks up some tasty 16-minute meals. She makes speedy shrimp tacos, pork chops and pepperoni and chicken cheesy toasties.

All the kids are helping at Ree's shop, so she fills the fridge with their favourite food. She makes a mac and cheese and restorative chicken noodle soup.

The chefs reveal their recipes for fast and flavourful dishes. Katie Lee makes grilled chicken parmesan, and Jeff Mauro cooks a Chicago cheese steak.

Something fried in the appetizer basket is a bit of a head-scratcher for the chefs, and in the next round they pull some curious fusion tacos from the basket.

Ree is on the ranch cooking up creative new pizzas. She shakes things up with a butternut squash crust pizza and thinks sweet with a brownie pizza.

Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.

Ree takes it easy with a range of simple dishes, starting with creamy lemon chicken and sweet potato and mushroom carbonara.

Ree turns up the heat with some spicy eats. She transforms jalapeno pimento cheese dip into a fiery grilled cheese and makes hot and cheesy baked meatballs.

Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.

Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

The bakers face decay as they make mouldy desserts that incorporate fermented ingredients. Then, they design treats that the judges can smash.

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.

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

Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.

It's a Mother's Day celebration as the bakers show mum their appreciation! They create bouquets of tulips and rosé-infused desserts for a place in the finale.

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.

S4/E5 - Triple D Nation: Sausage'. Guy Fieri tries knock-out candy apples at a treat truck in Pembroke, North Carolina. Then, he visits an old school Jersey City diner with a new name.

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

Bobby invites rising star Ashleigh Shanti to take on the Titans. She keeps them guessing with her unique mix of Appalachian and Southern cooking.

Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.

Four winners return to compete for the jackpot and title of grand champion! The chefs have a choice to gamble away an ingredient before each round.

Franco Noriega recreates his Italian grandmother's favourite dishes, including a flatbread appetiser, meaty pasta, and a twist on an iconic dessert.

The five remaining bakers are assigned cherries, cherry blossom decor and a crumble dessert to combine into a fabulous floral fusion. Who will be sent home.

The four remaining teams must conjure up a ghostly rave party, inspired by the haunted Shanghai Tunnels that lie beneath the bustling streets of Portland, Oregon.

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

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

Twelve bakers layer a 'tarot-misu' depicting the Henson & Sons Carnival's demise and scare up a new mascot by designing creepy clown cakes.

After arriving on campus and seeing an empty fridge, Armando prepares a budget-friendly birthday feast for students at a local college.

Armando spends time with Taiwan's Amis tribe, who show how they raise water buffalo. Next, he uses daylilies to put a twist on a classic risotto dish.

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

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

Something fried in the appetizer basket is a bit of a head-scratcher for the chefs, and in the next round they pull some curious fusion tacos from the basket.

The bakers face decay as they make mouldy desserts that incorporate fermented ingredients. Then, they design treats that the judges can smash.

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.

S4/E5 - Triple D Nation: Sausage'. Guy Fieri tries knock-out candy apples at a treat truck in Pembroke, North Carolina. Then, he visits an old school Jersey City diner with a new name.

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

The five remaining bakers are assigned cherries, cherry blossom decor and a crumble dessert to combine into a fabulous floral fusion. Who will be sent home.

The four remaining teams must conjure up a ghostly rave party, inspired by the haunted Shanghai Tunnels that lie beneath the bustling streets of Portland, Oregon.

The chefs prepare big batch meals to feed the whole family, including ratatouille and pork chops pizzaiola. Plus, Tiffanie Barriere makes her Grass Roots Cocktail.

It's Thanksgiving, and class is in session! Four beloved teachers get the chance to compete for the title of champion.

Eight elite pumpkin carvers begin their journey to become the next champion by creating the best porch display in the neighbourhood.

Damaris Phillips tasks the carvers with creating topsy-turvy stacks of jack-o'-lanterns. Then, they must impress the judges with a spooky skeletal structure.

The carvers create 3D pop culture pumpkins that highlight iconic fashion eras. Then, they bring common literary phrases with a deadly twist to life.

John Henson turns up the heat when he asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics.

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

Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays.

The remaining five are challenged to create their own superhero. Plus, they depict a scene of DC's Batman facing off against one of his iconic enemies.

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.

S4/E6 - Triple D Nation: Burger & Bowl'. Guy Fieri visits a Ferndale, California, poke truck for some island-inspired flavours! Then, he has frosted pastries in a Palm Desert breakfast spot.

It's a kerfuffle in the kitchen as four chefs work with prized fungi in every round. A pricey cut of meat in the entrée basket puts pressure on the chefs.

In Cincinnati, a smoking spot serves the city's signature chilli! Then, in Bend, Oregon, he visits a vegan joint that cooks up creative tostadas.

In Los Angeles, Guy Fieri visits a taco truck that goes big with the birria! In Ohio, he checks out an elevated diner that spices up a chicken sandwich.

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 chefs celebrate Black History Month through incredible food. A hearty soup and a Southern vegetable inspire the chefs in the entree round.

Franco Noriega makes fresh bruschetta, easy risotto, tangy chicken and a fruity salad for a quick weeknight meal that's perfect for entertaining.

The four remaining bakers celebrate Mother's Day by creating margarita desserts. Then, they make look-alike baked goods of various creatures.

Three teams battle it in the semi-finals! Zak Bagans asks them to create bakes inspired by the dark and haunted sea that surrounds Cape Disappointment in Washington.

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

In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

The bakers make bloody filled doughnuts to commemorate an unfortunate accident and mix joy with doom on the creepiest carousel ever.

Chef Yan focuses on the humble noodle. He kicks things off with crispy caramelised noodles from Thailand, followed by tangy Malaysian fish noodles.

Chef Martin Yan shares some of his favourite Asian wraps including fresh spring rolls, fried chicken spring rolls and a chicken and mushroom wrap.

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

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

It's Thanksgiving, and class is in session! Four beloved teachers get the chance to compete for the title of champion.

John Henson turns up the heat when he asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics.

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.

S4/E6 - Triple D Nation: Burger & Bowl'. Guy Fieri visits a Ferndale, California, poke truck for some island-inspired flavours! Then, he has frosted pastries in a Palm Desert breakfast spot.

It's a kerfuffle in the kitchen as four chefs work with prized fungi in every round. A pricey cut of meat in the entrée basket puts pressure on the chefs.

The four remaining bakers celebrate Mother's Day by creating margarita desserts. Then, they make look-alike baked goods of various creatures.

Three teams battle it in the semi-finals! Zak Bagans asks them to create bakes inspired by the dark and haunted sea that surrounds Cape Disappointment in Washington.

The team shares heartwarming autumn dishes and memories, starting with meeting Katie Lee's new baby. Recipes include a delicious kale and sausage pasta bake.

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

Andrew Zimmern explores hotspots and diverse culinary treasures in Hollywood. He digs into steak and martinis, Persian ice cream, Thai steam fish and Armenian flatbread.

Andrew Zimmern dives into the cuisine of Santa Monica, California. He enjoys an array of food, including spicy seafood soup, Chinese chicken salad and Tsukemen.

Andrew Zimmern travels to Bangkok to sample some traditional delicious dishes. He digs into steamed whole bass, massaman curry and loads more.

Andrew Zimmern explores the alluring traditional dishes of Phuket, Thailand. He samples everything from spicy crab curry to sweet and crispy street snacks.

Andrew Zimmern explores the elaborate and unique food feasts of Kyoto, Japan. He samples their traditional multicourse meal known as kaiseki and the comfort food obanzai.

Andrew Zimmern explores Kanazawa in Japan. He samples everything from the kano crab to sushi and other tantalising treats that are unspoiled by international tourism.

John Henson challenges the bakers to make upside-down cakes without pineapple and team up to create identical twin cakes that taste different.

Guy Fieri cruises California for some West Coast wonders. They include a charcuterie cornucopia in Healdsburg and a taste of New Orleans in San Diego.

Guy Fieri checks out all kinds of culinary, including mega sandwiches and a primo pot pie. A Mediterranean joint in Vegas serves awesome beef skewers.

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

Bobby invites rising star Ashleigh Shanti to take on the Titans. She keeps them guessing with her unique mix of Appalachian and Southern cooking.

Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.

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.

S4/E7 - Triple D Nation: Chick'in Out'. In Santa Fe, New Mexico, Guy visits an African joint to taste their extra special oxtail. Then, he has stuffing sandwiches at a cafe in New Jersey.

The competitors create appetisers including Central Asian bread and a sweet-and-sour treat. The dessert round features an Indian snack and pastries.

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

After an invaluable cheese tasting, two team captains must purchase their main ingredients - before they are given the details of the challenge.

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

Franco Noriega makes a Mexican feast highlighting his Vegetable Ceviche. Then, he whips up grilled shrimp and pineapple tacos with pineapple guacamole.

Ten bakers celebrate spring by making spring animal-themed doughnuts and creating watercolour cakes featuring iconic spring fruits and vegetables.

The final two teams face off in an epic showdown as Zak Bagans takes them to the haunted catacombs in Paris, the City of Lights. Who will be crowned the winner.

Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

The bakers hear a fire eater's tale before creating flambéed pavlovas and get inspired by extraterrestrial oddities when making alien head cakes.

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

Chef Yan cooks some classic curries from all over Asia. He makes Indonesian braised creamy mutton curry and Thai chicken and aubergine green curry.

Chef Yan loves to grill, so he makes Indonesian spicy grilled chicken. Next, Chef Hoang Minh Nhat helps him recreate a popular Vietnamese dish.

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

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

Four bakers must beware of evil spells as Duff Goldman provides cursed ingredients like blood oranges, and black garlic. And, showpiece cakes transform from calm to cursed.

John Henson asks the bakers to create desserts based on classic cocktails. Then, the bakers serve up entremets that represent their worst nightmares.

Robert Irvine faces a unique challenge at a gas station restaurant in Opelika, AL, where the owner's health and lifelong dream is failing.

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

The nine bakers are tasked with creating rhubarb pies with decorative crusts. They then make wild and wacky versions of favourite fairground treats.

Who will triumph and take home the $10,000 prize.

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

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

Duff Goldman invites four kid bakers to create cemetery fault line cakes inspired by classic candy bars for a chance to win a $10,000 prize package.

Duff Goldman invites four kid bakers celebrate Turkey Day by creating Thanksgiving buttercream boards in hopes of winning a bountiful $10,000 prize.

Four kid bakers make Halloween treats in hopes of taking home a $10,000 prize! Hosts Duff Goldman and Maneet Chauhan have some tricks in store.

The finalists build sweet and savoury grazing boards and black wedding cakes for a dearly departed couple to determine who will be crowned champion.

Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

Four nurses who love to cook show off their culinary skills! In the appetiser round, the competitors are handed canned bacon, mahi mahi fillets and kohlrabi.

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

After an invaluable cheese tasting, two team captains must purchase their main ingredients - before they are given the details of the challenge.

When a restaurant owner's daughter and head chef can't stop fighting, Robert Irvine heads to Covington, GA, to repair a damaged relationship.

S4/E8 - Triple D Nation: Crab To Curry'. In Santa Fe, New Mexico, Guy samples a banana curry! Plus, a Las Vegas trio has tripled their real estate thanks to pineapple pizza.

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

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

The chefs get alligator in the first basket and race to see who can make it most tender and flavourful. Later, missteps in the final round result in errors.

Franco Noriega serves up brunch! He whips up his piled-high avocado toast, and an elevated take on a Tex-Mex huevos rancheros with fried tortilla strips.

The eight bakers pair up to create mash-ups of two different desserts. They then make colourful cream tart words that evoke spring for a spelling bee.

Four kid bakers make Halloween treats in hopes of taking home a $10,000 prize! Hosts Duff Goldman and Maneet Chauhan have some tricks in store.

Guy visits a spot that's serving up hearty home cooking with a healthy spin. And, he checks out a Mexican joint that's located inside a gas station.

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

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

The bakers make cakes that have become decayed, using fermented ingredients like sauerkraut. The finalists create masterpieces that rot before the judges' eyes.

Chef Yan showcases his favourite snacks and first up is the mighty Spanish empanada, a stuffed pastry recently adapted to the Philippines.

Chef Yan picks his favourite comfort foods from his travels. From Hong Kong, he makes Grandma's Salted Chicken and from Malaysia, Good Fortune Prawns.

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

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

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

The finalists build sweet and savoury grazing boards and black wedding cakes for a dearly departed couple to determine who will be crowned champion.

When a restaurant owner's daughter and head chef can't stop fighting, Robert Irvine heads to Covington, GA, to repair a damaged relationship.

S4/E8 - Triple D Nation: Crab To Curry'. In Santa Fe, New Mexico, Guy samples a banana curry! Plus, a Las Vegas trio has tripled their real estate thanks to pineapple pizza.

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

The eight bakers pair up to create mash-ups of two different desserts. They then make colourful cream tart words that evoke spring for a spelling bee.

Four kid bakers make Halloween treats in hopes of taking home a $10,000 prize! Hosts Duff Goldman and Maneet Chauhan have some tricks in store.

The hosts take on viral trends and make recipes like the Monte Cristo breakfast sandwich, granola cookies and waffle cereal. There's also a twist on bread-baking.

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

The chefs wing it to make dishes using chicken or eggs. Then they try to claim a 'pizza' the parking lot and wow the judges with diner desserts.

The competing chefs fry up sandwiches. Then, they tussle over tomatoes to simmer up something saucy. For the final stakeout they craft dishes with contradictions.

The chefs must grill a dish to parking lot perfection. Then, they're challenged to make a feel-better meal, and the final challenge is all about the herbs.

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.

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.

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.

Molly Yeh hosts a Halloween party for all her friends and their little monsters. She makes an array of spooky treats including ghost hand pies and broccoli franken tots.

Molly is hosting a pumpkin-carving soiree! She prepares sausage mummies, bacon and greens pumpkin lasagne and some tricky treats.

At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.

At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special.

Andrew is trying the hearty, simple and filling traditional dishes of Frankfurt, Germany. The city's history is showcased in its food, like frankfurters and apple wine.

Actress, model, and royal consort Juliana Evans meets the king of comfort food Chef Najib to learn how to create amazing delicacies.

Firefighter-actor Hisyam Hamid meets award-winning Chef Fazley with a fire torch in his hands. Dishes include smoked beef with spicy coconut milk.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

Chef Eduardo Garcia perfects his Reuben sandwich with from-scratch components including pastrami, sauerkraut, and 1000 island dressing.

The final bakers create proposal desserts and spring wedding cakes for three real couples to win the judges' hearts, the championship title and $25,000.

Three expert Japanese chefs to take on Alex Guarnaschelli in an intense competition that's way out of her comfort zone.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

Bobby invites rising star Ashleigh Shanti to take on the Titans. She keeps them guessing with her unique mix of Appalachian and Southern cooking.

Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.

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

After an invaluable cheese tasting, two team captains must purchase their main ingredients - before they are given the details of the challenge.

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

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

Three expert Japanese chefs to take on Alex Guarnaschelli in an intense competition that's way out of her comfort zone.

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

Chef Jouvens Jean takes on restaurateur Bruce Naftaly to beat Bobby at his own game. Chef Josh Capon and sports reporter Carolyn Manno team up to keep Bobby honest.

Chefs Katie Lee and Marc Murphy conspire to take down Bobby Flay. They're counting on chef Silvia Baldini and chef Austin Cobb to make their day and beat Bobby.

Chef Ashley Gaboriault and award-winning chef Jeff Henderson compete to take on Bobby. Chef and former football player Eddie Jackson and Anne Burrell guest judge.

Acclaimed pastry chef David Lebovitz and chef-of-all-trades Ryan Scott compete to take on Bobby. Alton Brown and Valerie Bertinelli are the guest judges.

Tough guy Fernando Ruiz battles Mexican-born chef Paco Garcia for a chance at Bobby Flay, with chefs Donatella Arpaia and Scott Conant deciding which of them will win.

The kitchen goes metal as Jose Garces and Anne Burrell team up to take down Bobby. They've picked 'Tagine Queen' Aneesa Waheed and chef Ryan Lory to deliver the win.

Husband and wife Cody and Sam Carroll compete to prove that love is a kitchen battlefield. Sunny Anderson and Jeff Mauro, officiate the attempt to beat Bobby.

Geoffrey Zakarian and Amanda Freitag enlist Jimmy Buffett's private chef Dante Giannini and Eliza Gavin to edge out the win and wipe out Bobby Flay.

Ted Allen and Damaris Phillips try to make Bobby Flay's domination a thing of the past! They draft in Southern chef Paul Fehribach and pan-Asian chef Sara Nguyen.

It's a battle of Southern chefs as Houston's Roshni Gurnani faces off New Orleans' Carl Schaubhut. Anne Burrell and Marcus Samuelsson coach them to victory.

Katie Lee and Scott Conant decide which of two chefs has the culinary skills to beat Bobby Flay in an epic battle.

The hosts get creative with their favourite autumn produce. There's easy cheese and cranberry stuffed grilled chicken and a rutabaga, turnip and pear gratin.

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

The four remaining teams must conjure up a ghostly rave party, inspired by the haunted Shanghai Tunnels that lie beneath the bustling streets of Portland, Oregon.

Three teams battle it in the semi-finals! Zak Bagans asks them to create bakes inspired by the dark and haunted sea that surrounds Cape Disappointment in Washington.

The final two teams face off in an epic showdown as Zak Bagans takes them to the haunted catacombs in Paris, the City of Lights. Who will be crowned the winner.

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

Guy Fieri visits a San Diego diner where law enforcement hones their skills. Then, in Phoenix, a Triple D legend serves up a Mexican-Asian mashup that has never been matched.

In the US, a Georgia cafeteria sticks to Southern staples and Salt Lake City boasts a top BBQ spot.

He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA.

Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

And, a burger joint in Dallas is stirring things up with their mouthwatering milkshakes.

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

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

Andrew Zimmern explores the delicious traditional Tuscan cuisine. He tries many specialities like spicy fish stew served with crusty bread and chickpea pancakes.

A humanitarian at heart, Lisa Surihani meets a protector of Kristang recipes in Chef Melba to learn a forgotten dish. She makes a chicken devil curry.

Singer-songwriter Daiyan Trisha meets culinary professor Chef Fadzly in the kitchen for a gastronomic master class. Dishes include pan-seared salmon.

Chef Eduardo Garcia hosts a pizza party! He sets up a make-your-own pizza bar that includes dough, sauces, and a variety of delicious toppings.

Chef Eduardo Garcia surprises his wife with a special date. After a day in nature, he prepares a dinner of scallops, grits, and his wife's favourite, cream cheese pie.

The final four carvers sculpt pageant monsters. Then, they create massive Halloween parade floats to win $25,000 and the prize belt.

The final two teams imagine what creepy creatures are lurking in dark corners of a haunted attic for the title of champion and a $25,000 prize.

Golden baskets are packed with fancy ingredients. Caviar potato chips are a posh surprise in the first basket, and high-class sushi feature in the entrees.

Chef Eduardo Garcia perfects his Reuben sandwich with from-scratch components including pastrami, sauerkraut, and 1000 island dressing.

In Cincinnati, a smoking spot serves the city's signature chilli! Then, in Bend, Oregon, he visits a vegan joint that cooks up creative tostadas.

In Los Angeles, Guy Fieri visits a taco truck that goes big with the birria! In Ohio, he checks out an elevated diner that spices up a chicken sandwich.

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.

Molly Yeh hosts a Halloween party for all her friends and their little monsters. She makes an array of spooky treats including ghost hand pies and broccoli franken tots.

Molly is hosting a pumpkin-carving soiree! She prepares sausage mummies, bacon and greens pumpkin lasagne and some tricky treats.

At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.

At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special.

The final two teams imagine what creepy creatures are lurking in dark corners of a haunted attic for the title of champion and a $25,000 prize.

The final four carvers sculpt pageant monsters. Then, they create massive Halloween parade floats to win $25,000 and the prize belt.

The final bakers create proposal desserts and spring wedding cakes for three real couples to win the judges' hearts, the championship title and $25,000.

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

Ree Drummond shares her handy tips for quick and nutritious breakfasts. She makes shortcut chocolate chip and hazelnut pancakes and a refreshing mango smoothie.

Ree decides to clear her fridge and uses any food near its sell-by-date. She makes a bitter lemon rice pudding and a Tex-Mex marinade perfect for chicken.

Ree shares useful tips to add more flavour to store-bought food. She upgrades a plain white loaf with cheese and plenty of garlic. Plus, a tin of soup gets a makeover.

It's Ree versus her own restaurant as she tries to win her husband's breakfast heart back. She makes his favourite morning meal - the farmer's breakfast.

Ree makes a hearty breakfast for her husband and his dad as they are busy feeding the cattle. She cooks juicy steaks with cheesy, bacon and jalapeno grits.

Ree whips up grab-and-go breakfasts for the family. She bakes individual ham casseroles and a baked oatmeal served with fruit kebabs and blueberry yoghurt dip.

Ree's family are all working together on the ranch. She makes them steak sandwiches with grilled onions and fried eggs. Plus, mini pecan pies to end the meal.

Alex is back from college and the cousins are coming over for a taco feast. Ree prepares braised beef, ranch chicken and delicious creams and salsas.

Ree Drummond celebrates vegetable dishes sure to get rave reviews! Tomato cobbler, veggie-packed baked pasta and simple curry pumpkin soup are on the menu.

The hosts make seasonal dishes using pantry staples. There's chicken bolognese using a surprise ingredient, and a German-style sweet potato salad.

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

Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.

Ree Drummond makes warming dishes that are perfect for a cosy winter. She cooks Italian wedding casserole, braised beef and red chillies with a rich red sauce.

Ree Drummond celebrates the holidays with special seasonal eats. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup.

Ree Drummond makes wintry one-pan dishes. Dishes include creamy Italian one-pan pasta, baked pancetta and butternut risotto, and white lasagne soup.

Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Four talented chefs are challenged to make creative taco dishes. A frantic first round leads to some missteps in the kitchen, which could prove costly.

Three expert Japanese chefs to take on Alex Guarnaschelli in an intense competition that's way out of her comfort zone.

The final bakers create proposal desserts and spring wedding cakes for three real couples to win the judges' hearts, the championship title and $25,000.

S4/E9 - Triple D Nation: Mac Meat'. It's a full-blown meat-fest when Guy Fieri checks out meatloaf in Las Vegas. Then, he hits up stuffed street tacos and unique burgers in New Jersey.

The chefs struggle with a 'secret' meat in the entrée basket. Then, they must use their creativity to mix avocado and superfood desserts successfully.

Michael Jenkins has judged each of the Titans before. He uses that knowledge to his advantage in the Triple Threat kitchen.

Working with chefs they just met, the competitors strategize, collaborate and execute under the critical eyes of Michael and Bryan Voltaggio.

Four chefs tackle a thrilling takeout takedown. In the second round, the competitors must make a Chinese specialty work with an Italian cocktail.

Chef Eduardo Garcia hosts a pizza party! He sets up a make-your-own pizza bar that includes dough, sauces, and a variety of delicious toppings.

The seven bakers put a spring spin on Southern classics. They turn a can of biscuits into a spring dessert flavoured with lemonade, bourbon or sweet tea.

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins.

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

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

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

Duff Goldman and his Hollywood crew of bakers make an anniversary cake for the video game Skylanders. And, they create a towering cake for a casino-resort.

Chef Yan makes Vietnamese-inspired braised mussels and beef cutlets for dinner guest Ili Sulaiman. Later, Chef Fazley joins Chef Yan in the kitchen.

Chef Martin Yan makes a Thai-inspired Spicy Prawn Carrot Soup and crispy Orange Ginger Duck. Indonesian Chef Marinka brings Spicy Tangy Fish.

Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.

Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.

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

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins.

Robert Irvine heads to Grenada, Mississippi, where the owner of the failing 333 Restaurant, Allyson, is also busy teaching art full-time.

S4/E9 - Triple D Nation: Mac Meat'. It's a full-blown meat-fest when Guy Fieri checks out meatloaf in Las Vegas. Then, he hits up stuffed street tacos and unique burgers in New Jersey.

The chefs struggle with a 'secret' meat in the entrée basket. Then, they must use their creativity to mix avocado and superfood desserts successfully.

The seven bakers put a spring spin on Southern classics. They turn a can of biscuits into a spring dessert flavoured with lemonade, bourbon or sweet tea.

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins.

The team hosts break all the Thanksgiving rules to make an easy, creative feast. Tasty dishes include bacon wrapped turkey breast with 'stuffing' croutons.

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

The carvers create 3D pop culture pumpkins that highlight iconic fashion eras. Then, they bring common literary phrases with a deadly twist to life.

The remaining five are challenged to create their own superhero. Plus, they depict a scene of DC's Batman facing off against one of his iconic enemies.

The final four carvers sculpt pageant monsters. Then, they create massive Halloween parade floats to win $25,000 and the prize belt.

New mum and chef, Molly Yeh, challenges the bakers to create gender-reveal-themed cupcakes. Who will be sent home after failing to impress the judges.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Guy Fieri is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

Martha Stewart puts four fearless chefs to the test as they vie for a $50,000 prize. First, she asks them to create a dish with blueberry pie and oysters.

The final two teams imagine what creepy creatures are lurking in dark corners of a haunted attic for the title of champion and a $25,000 prize.

The final four carvers sculpt pageant monsters. Then, they create massive Halloween parade floats to win $25,000 and the prize belt.

Robert Irvine must convince the owners of an airport cafe that a busy playground nearby isn't what's driving away their customers.

S4/E10 - Triple D Nation: Wrapped Up'. Guy visits a crepe shop in Vegas that serves everything from pork to peaches. Plus, he tries killer carnitas in Santa Barbara, California.

The chefs crush open crustaceans in every round to make sensational seafood meals. Plus, will a risky plan in the dessert round will work out.

Guy Fieri visits a Japanese joint in Cincinnati that serves meaty gyozas. Then, a Nepalese spot in Oregon showcases their traditional fare.

Guy Fieri checks out an old schoolhouse in Ohio that has a comfort food curriculum. Then, a former church in Redmond, Oregon, serves heavenly pizza.

Home cook Sherria Watt rises to the challenge of a chocolate-themed bake-off against celebrity baker Duff Goldman.

It's sink or swim for home cook Lydia Wexler as she takes on the renowned Chef Michael Voltaggio in an intense salmon showdown.

Four chefs who are passionate about pasta show the judges what they've got. In round two, the pasta plates must include a succulent seafood and a strange sweet.

Chef Eduardo Garcia surprises his wife with a special date. After a day in nature, he prepares a dinner of scallops, grits, and his wife's favourite, cream cheese pie.

The six remaining bakers have to create a brightly coloured marshmallow dessert and create a tropical fruit-flavoured dessert that looks like an Easter bonnet.

New mum and chef, Molly Yeh, challenges the bakers to create gender-reveal-themed cupcakes. Who will be sent home after failing to impress the judges.

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

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

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

Duff Goldman and his team create a panoramic cityscape of Tinseltown for a billion-dollar bash. As the bakers rush to deliver the cake, an El Nino hits.