Andrew Zimmern is in Genoa, Italy. The stunning city offers an incredible variety of traditional cuisine - Pesto pasta, seafood salad and decadent flatbread.

Andrew Zimmern explores the Emilia-Romagna, Italy. He samples some culinary classics from Bologna like mortadella sausage, Parmigiano Reggiano and tortellini.

Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.

The team serve up a petrifying party menu perfect for Halloween! On the menu are wild rice-stuffed acorn squash and 'devilishly' hot pimento cheese dip.

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

Andrew traces the footsteps of Juan Ponce de Leon down the Florida coast. He seeks out age-defying crab juice and powdered Key West shrimp.

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

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

An Instagram cook meets Malaysian rapper over breakfast, serving up air-fried chickpeas and boiling the perfect six-minute runny eggs.

A Malaysian power couple meet a prolific chef in a food store to cook Italian dishes. They make cheese dishes, from burrata to parmigiano.

A prolific Malaysian designer goes up against a young celebrity chef to create some authentic Japanese dishes perfect for loved ones.

Actress Diana Danielle gets a lesson in the sweet stuff from Chef Edwin. They make lemon cheesecake verrine and strawberry macaroons.

Worlds collide when TV host and experienced chef Aznil teaches his TV host mentee Aliff how to create Seafood Balado as well as some kitchen tricks.

Action Star Bront Palarae meets the king of the kitchen, Chef Ismail, to create authentic Negeri Sembilan food.

Duff Goldman and Kardea Brown challenge the final three bakers to create zoo cakes for the title of champion and a grand prize of $25,000.

For the semi-final the four remaining bakers must make the historic Mont Blanc cake. Then, the contestants are tasked with baking a challenging Charlotte Royale.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From the blistering 'hot pot' and fiery mapo tofu to spicy kung pao chicken, Andrew Zimmern explores the famous scorching dishes of Chengdu, China.

Chef Eduardo Garcia turns appetisers into a stunning dinner for friends! He serves wild venison carpaccio, papas bravas, grilled shrimp adobada, and chocolate truffles.

Chef Eduardo Garcia treats his family to a comforting campfire meal. He serves game stock French onion soup with cheesy croutons and sweet huckleberry crepes.

Chef Carla Hall gets fired up over hot chicken. Her spicy global trek reveals the African American erasure in one of the country's fried favourites.

Chef Carla Hall embarks on an international soul food adventure to learn how the unlikely pairing of shrimp and grits became a low country favourite.

Opponents who previously tied return to Flavortown Market for a rematch to win bragging rights and $10,000. On the menu are party plates and comfort food.

High-flying chefs from the U.S. Air Force compete in the kitchen. They find a bowl of something comforting and a crunchy snack in their appetizer baskets.

Guy Fieri's trip is all about the three B's: beef, barbecue and bar food. First, he stops in Taylor, Texas, to pay homage to an old friend whose son is carrying on his legacy.

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

The chefs must create sweet and savoury dishes in only 30 minutes, but the pantry holds only savoury ingredients.

Joanna welcomes special guest Emma Lovewell into the kitchen to make traditional Asian dishes, including Japchae, yaki gyoza and egg drop soup.

Joanna shares her all-time favourite recipes, including Chicken Cordon Bleu, Gruyère Potato Casserole, and Arugula and Dried Cherry Salad.

Ree Drummond shares an epic spread for a holiday cocktail party, including whipped feta, sausage rolls and a festive cranberry vodka cocktail.

Ree Drummond is hosting a Tex-Mex brunch in her new home with spicy enchiladas, a twist on French toast, and a fabulous fruity salad.

Opponents who previously tied return to Flavortown Market for a rematch to win bragging rights and $10,000. On the menu are party plates and comfort food.

Chefs Jet Tila,?Eddie Jackson?and?Viet Pham arrive with $5,000 for a night of card playing, fast-paced cooking and some major trash talking.

Geoffrey Zakarian asks the competing chefs to impress him with just one bite. Plus, they make a roast chicken and side dish in their own style.

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

Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.

Ree Drummond celebrates the opening of her new sweet shop. She makes an incredible jewelled divinity and two over-the-top ice cream sundaes.

Ree Drummond makes a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.

Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.

Ree Drummond showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.

Ree Drummond is in the mood to create show-stopping pies. She shares a fantastical waffle cone ice cream pie and a decadent double chocolate pie.

Ree Drummond tackles a whole host of holiday questions, and the answers include cheesy lasagne dip and chips and a festive salad perfect for the big day.

Ree Drummond makes an array of retro holiday food that has stood the test of time. She bakes festive Mexican wedding cookies and a classic cheese fondue.

Ree Drummond creates a selection of warming wonders, all made in just one pot. These treats include Asian braised beef and cheesy tomato soup.

Ree reveals her favourite shortcuts as she shares last-minute food ideas for the holidays. She uses refrigerated bread dough for a yummy Christmas tree pizza.

Ree Drummond hosts her friends for a New Year brunch featuring revamped favourites. She makes a baked bagel egg-in-a-hole and serves cute waffle pops.

The team is celebrating the ultimate crave-worthy comfort foods. They start with easy BBQ braised brisket with sweet potato and carrot mash.

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

Annie Starke and her college friend have a campfire cookout at the family ranch. She makes steak, sauce, corn with parmesan butter and easy salad.

Annie Starke and her mum, Glenn Close, throw a birthday bash with grilled sausages, greens with ham hock, incredible summer salad and shortcut cake.

Annie Starke makes a snack pack picnic for the team building her chicken coop. She serves salad, sandwiches, shortbread, and sangria punch.

It's Annie Starke's wedding anniversary feast over the fire! She makes pork chops, sauce, strawberry salad, and snap peas with Smoky Manhattans.

Annie Starke shares her essential eats. She serves baked salmon, buttermilk dressing, salad, biscuits, and hot pepper sauce in a martini.

Annie Starke packs up smoked trout dip, steak and romesco sauce, a marinated vegetable platter and tomato salad for a wolf-watching tailgate picnic.

Guy Fieri welcomes eight GGG winners back for an epic tournament featuring cool new games and bold summer flavours. The ultimate summer champ wins $25,000.

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

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

The chefs find out that the ingredients for their dishes were chosen by fans on social media. An alarming sandwich appears in the first basket.

Kathy Fang plans to use a modernised menu to take her restaurant to new heights. She hosts a dinner for her father and some influencers to test her new ideas.

Geoffrey Zakarian asks the competing chefs to impress him with just one bite. Plus, they make a roast chicken and side dish in their own style.

Robert Irvine heads to Grand Rapids where a struggling Caribbean restaurant's dingy dining room and bland menu are in desperate need of his magic touch.

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.

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

Hip-hop icon Lil Jon and Anne Burrell get wild in the kitchen with lights, beats and bottle service. Chefs Eva Pesantez and Robert Butts hope to beat Bobby.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay. Will they prevail.

After getting some unexpected love from their friends and family back home, the contenders pour their hearts into some seriously nostalgic barbecue.

The U.S. Marine Corps chefs make appetisers that are normally 'ready to eat' ready. Plus, a breakfast food in the entrée round awakens their creativity.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

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.

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 fantastic bakers combine two mythical creatures for their cupcake designs. Whose mashup will take them to the next round and who will be sent home.

Valerie Bertinelli and Duff Goldman ask the 12 kid bakers to create colourful carved butterfly cakes. After judging, one baker leaves the competition.

The chefs go back to 1993 with a fruity drink and dunkable cookies. Then, they tackle trendy tiny foods before two chefs mix things up with chicken and waffles.

Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.

Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.

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

The seven remaining summer tournament chefs compete to make seafood sandwiches. The bottom two chefs must make a smoothie-inspired dish.

Robert Irvine travels to West Virginia to help a struggling single dad sort out the confusion of his Italian-American-barbecue restaurant.

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.

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.

The bakers make cakes based on a specific biome: rainforest, desert or coral reef. The winner gets $25,000 and the title of Kids Baking Champion.

Guy Fieri brings back four chefs who came close to victory their first time in Flavortown to prove the second time's a charm. But they get off to a rocky start.

The gang test out exciting new recipes and interesting cooking tricks. Chef Katie Lee experiments with lentil sloppy joes and easy two-ingredient cupcakes.

The chefs find out if anyone has a clue what to do with emu in round one. An ice cream machine battle makes for an enthralling dessert round.

Worlds collide when TV host and experienced chef Aznil teaches his TV host mentee Aliff how to create Seafood Balado as well as some kitchen tricks.

Action Star Bront Palarae meets the king of the kitchen, Chef Ismail, to create authentic Negeri Sembilan food.

Fusion food makes more confusion in the kitchen when a comedy heart throb and seasoned Chef Adu create authentic Malay fusion food.

A super model trades the catwalk for the kitchen when a veteran chef teaches her how to make authentic Nyonya cuisine with a touch of class.

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.

The last six chefs team up to create picnic plates. The losing team battle it out in a high-stake burger battle where one chef will be eliminated.

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

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.

Hip-hop icon Lil Jon and Anne Burrell get wild in the kitchen with lights, beats and bottle service. Chefs Eva Pesantez and Robert Butts hope to beat Bobby.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay. Will they prevail.

After getting some unexpected love from their friends and family back home, the contenders pour their hearts into some seriously nostalgic barbecue.

Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert's help to salvage their family legacy.

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

The chefs find out that the ingredients for their dishes were chosen by fans on social media. An alarming sandwich appears in the first basket.

The chefs bid in a live auction to score their fourth item, and one spends a load of money to secure a favourite ingredient in the appetiser round.

The final contenders compete, and one chef is selected to challenge the ruler head-to-head for the culinary crown and the $100,000 prize.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause.

The finest dishes from around the world are given an African twist. What special tricks and ingredients can be used to add some flair to these iconic meals.

Valerie Bertinelli and Duff Goldman ask the 12 kid bakers to create colourful carved butterfly cakes. After judging, one baker leaves the competition.

Guy Fieri invites four seafood masters to serve up the catch of the day. The chefs play 'Go Fish' to determine what they'll cook for dinner.

S4/E11 - Triple D Nation: Sandwiches'. In Boise, Idaho, Guy visits an old school drive that deep dunks their Monte Cristos. Plus, in Atlantic City, patties are all wrapped up in pizza dough.

S4/E12 - Triple D Nation: Biscuits'. Guy samples Irish-inspired egg rolls in Jacksonville, Florida, and an all-American breakfast with an English twist in Ventura, California.

Four cupcake makers are challenged to make succulent plants out of cupcakes and wow the judges. The three remaining bakers take on flower bouquet designs.

Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination.

Chefs Maneet Chauhan, Brian Malarkey and Marc Murphy double down as a battle over eggs determines if the chefs have enough cash for the final hand.

Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.

In a star-studded event, three of Bobby Flay's friends - Sunny Anderson, Alex Guarnaschelli and Buddy Valastro - unite to try and take him down.

The chefs find out if anyone has a clue what to do with emu in round one. An ice cream machine battle makes for an enthralling dessert round.

The last six chefs team up to create picnic plates. The losing team battle it out in a high-stake burger battle where one chef will be eliminated.

Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert's help to salvage their family legacy.

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

The chefs find out that the ingredients for their dishes were chosen by fans on social media. An alarming sandwich appears in the first basket.

Valerie Bertinelli and Duff Goldman ask the 12 kid bakers to create colourful carved butterfly cakes. After judging, one baker leaves the competition.

Guy Fieri invites four seafood masters to serve up the catch of the day. The chefs play 'Go Fish' to determine what they'll cook for dinner.

The chefs recreate beloved restaurant dishes. Plus, former restaurant employees reveal delicious secrets they learned while working in the industry.

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

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

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

The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.

Guy challenges the five remaining chefs to make the best grilled meat dish. One chef will be eliminated from the race to become the summer champ.

Guy Fieri visits restaurants owned by familiar faces. Antonia Lofaso is cooking up out-of-this-world global flavours, and Justin Warner is serving up righteous ramen.

Guy Fieri stops by a sweet and savoury joint in Omaha, a champion's mashup in Los Angeles and a real deal Italian spot in Connecticut.

Four chefs are eager to show off their pickling talents! The baskets are packed with pickled goodness for inspiration, including pickle ice cream.

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

First, he's in Honolulu to meet an old buddy reeling in fresh poke. And in San Diego he visits a fresh fish market.

The chefs must create a campsite slider feast with limited ingredients, a single-burner camp stove, and minimalist cooking tools.

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter's establishment get back on their feet.

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.

The chefs find BLT-themed ingredients in every basket, including a cheesy-creamy comfort food in the first round and a lettuce-flavoured ingredient for dessert.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.

Inspired by her honeymoon in Maine, Joanna makes lobster rolls, hush puppies, wedge salad with blue cheese dressing and cherries jubilee.

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

Ree Drummond cooks budget-friendly dinners, including chicken stroganoff, sausage and mushroom stuffed acorn squash, and puff pastry pizzas.

The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine. They get first round jitters when they fry up appetisers.

The finest dishes from around the world are given an African twist. What special tricks and ingredients can be used to add some flair to these iconic meals.

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

All-star chefs compete in Guy Fieri's ultimate ABC battle. Using favourite and drafted letters of the alphabet, the chefs spell their way through the ingredients.

S4/E13 - Triple D Nation: Done Right'. Guy enjoys rib tips in Los Angeles, gets an Italian twist on jerk chicken in Ohio, and checks out a business-busting Vietnamese-BBQ mashup in Michigan.

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

The first five bakers compete to impress Joanna Gaines and the judges with their tastiest and prettiest recipes, to advance to the final round.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.

Chefs Tiffani Faison, Martel Stone and Shirley Chung put up $5,000 for a night of culinary poker, smack talk and a head-to-head dessert challenge.

Supermodel Gigi Hadid and chef Anne Burrell team up to defeat Bobby. They are hoping international chefs Melissa Araujo and Max Robbins have what it takes.

Michael Symon and Giada De Laurentiis try to continue their winning streak against Bobby. The formidable duo recruit chefs Jessica Gamble and Fabrizio Schenardi.

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

Guy challenges the five remaining chefs to make the best grilled meat dish. One chef will be eliminated from the race to become the summer champ.

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter's establishment get back on their feet.

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.

The chefs find BLT-themed ingredients in every basket, including a cheesy-creamy comfort food in the first round and a lettuce-flavoured ingredient for dessert.

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

All-star chefs compete in Guy Fieri's ultimate ABC battle. Using favourite and drafted letters of the alphabet, the chefs spell their way through the ingredients.

Katie Lee uses Sunny Anderson's groceries to whip up spicy pecan-crusted chicken thighs. Plus, Jeff Mauro makes tofu ice cream with mixed berry sauce.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

Duff Goldman and Kardea Brown ask the remaining seven bakers to create a Smurf dome cake that illustrates what kind of Smurf they would be.

Rudy the mini horse joins Duff Goldman and Kardea Brown to challenge the bakers to create dessert imposters of their assigned animal's favourite food.

Duff Goldman and Kardea Brown ask the remaining five bakers to make edible terrariums featuring their assigned insects as well as an edible flower.

The final four chefs take a nostalgic trip to summer camp. They must net the fish to use in their fish dinner and show off their archery skills.

Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

Guy Fieri checks out how stellar sandwiches stack up with a chicken trifecta in Nebraska, dynamite dip in Alabama and bomb bao in Connecticut.

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 final contenders compete, and one chef is selected to challenge the ruler head-to-head for the culinary crown and the $100,000 prize.

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination.

Four all-star chefs compete in Guy Fieri's most fast-paced game: Grocery Rush! In a race against the clock, they'll serve a banging brunch in only 20 minutes.

Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

The second group of bakers arrives at the Silos with high hopes and temperatures, and a unique batch of recipes inspired by childhood and loved ones.

The eight young bakers must work in teams of two. Valerie Bertinelli and Duff Goldman challenge the teams to build and decorate colourful, tasty cream puffs.

Los Angeles cooking legends Mei Lin, Marcel Vigneron?and Chris Oh put $5,000 on the line as they attempt to put the best spin on meat and potatoes.

Alex Guarnaschelli and Geoffrey Zakarian bring in two talented pastry chefs to defeat Bobby. One chef makes delicious Brazilian nut torrijas.

Comedian Heidi Gardner teams up with food critic Katie Lee to defeat Bobby. They recruit four chefs, including one of Bobby's former employees, to get the win.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

The final four chefs take a nostalgic trip to summer camp. They must net the fish to use in their fish dinner and show off their archery skills.

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Four online cooking stars battle it out in the kitchen. It's not a great start for one competitor who runs into trouble with muscles in the appetiser round.

Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination.

Four all-star chefs compete in Guy Fieri's most fast-paced game: Grocery Rush! In a race against the clock, they'll serve a banging brunch in only 20 minutes.

The chefs cook decadent dishes inspired by Las Vegas. Their delicious menu includes lemony baked Alaska, Caesar salad and shrimp with garlic.

Four chefs, hand-picked by legendary judge Maneet Chauhan, compete with baskets that include a signature Nashville flavouring and an Indian dessert.

Giada and her weekend guests grill on the beach to celebrate summer. Dishes include Grilled Skirt Steak, Grilled Halibut, and Spicy Melon Salad.

Giada De Laurentiis prepares and Italian happy hour. Her menu includes Spicy Sausage and Broccoli Panini, Crab and Potato Frittata, and Rose Spritz.

Giada sets up a party around her pool. The perfect outdoor menu includes Caesar Pasta Salad, Grilled Beans with Parmesan, Taco Burgers, and ice cream.

Giada De Laurentiis puts a West Coast spin on an East Coast tradition. Her menu includes Summer Succotash, Grilled Seafood Salad and, for dessert, Frozen S'mores.

Giada is hosting a family Sunday supper at her California beach house. The menu includes Peel and Eat Pepper Shrimp, Brick Oven Chicken and Pizzas.

The chefs are given the risky option to switch out their ingredients. And everyone is shocked when one competitor keeps an extra-strange one.

Four more culinary gamblers enter the tournament. A questionable cotton candy creation has the chefs rethinking their baskets.

Four new chefs compete in a preliminary battle. A super-sweet ingredient in the first basket proves to be problematic.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.

Inspired by her honeymoon in Maine, Joanna makes lobster rolls, hush puppies, wedge salad with blue cheese dressing and cherries jubilee.

Ree Drummond cooks budget-friendly dinners, including chicken stroganoff, sausage and mushroom stuffed acorn squash, and puff pastry pizzas.

Guy Fieri heads to Burlington, Vermont, to sample mac and cheese pancakes. Plus, in Ottawa, Canada, he tries an unusual spaghetti pizza dish.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.

Chef Eduardo Garcia fires up the wok for mushroom larb and duck pad Thai! He also serves a big batch of mango sticky rice coconut popsicles.

Before horseback riding, Eduardo Garcia campfire coal-roasts a hearty breakfast of beet & sweet potato hash, square bale biscuits, and hollandaise.

The six chefs must show Geoffrey Zakarian that they know what makes a profitable dish. Then they have to present their full restaurant concept.

Kathy pushes boundaries on Chinese cuisine by offering a special 'one night only' menu filled with risky fusion dishes that rattle her father and business partner.

The final contenders compete, and one chef is selected to challenge the ruler head-to-head for the culinary crown and the $100,000 prize.

The finest dishes from around the world are given an African twist. What special tricks and ingredients can be used to add some flair to these iconic meals.

Hip-hop icon Lil Jon and Anne Burrell get wild in the kitchen with lights, beats and bottle service. Chefs Eva Pesantez and Robert Butts hope to beat Bobby.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay. Will they prevail.

After getting some unexpected love from their friends and family back home, the contenders pour their hearts into some seriously nostalgic barbecue.

The chefs bid in a live auction to score their fourth item, and one spends a load of money to secure a favourite ingredient in the appetiser round.

Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.

Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.

Andrew Zimmern digs into the treasures of Uruguay's capital city, Montevideo. He tries slow-cooked Asado meats and a thin-sliced steak sandwich called chivito.

Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.

Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.

Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.

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.

The chefs transform winter dishes with fresh, seasonal flavours. Plus, the gang share the best ways to clean and reorganise the refrigerator for spring.

Andrew takes a bite out of canal country's tastiest eats, including chicken rigatoni and tomato pie.

Andrew chows down on Yukon trail delicacies, including beaver tail and caribou tongue.

For a Mother's Day dinner, Sarah Benjamin and Nik Michael Imran make unique recipes including curry chicken pot pie and Durian chocolate cake.

Nik and Sarah celebrate a late husband's birthday with a Vietnamese-inspired dinner. Delicious dishes include beef pho and Vietnamese fish cakes.

Zachy, an engineer, and Emelia, a stay-at-home mum, first met each other in college, but only started dating a few years after.

Shermund, an investment banker, married his long-term girlfriend, Boum, a year and a half ago on the breath-taking beaches of Hua Hin, Thailand.

Thirteen competitors decorate bouquets of cake pops for host Tamera Mowry-Housley and judge Bill Yosses. The final three must create mashup desserts.

It's the final and the three remaining bakers bake a Sachertorte and then a caramel and chocolate cake for 100 people - who will be crowned America's best baker.

Andrew Zimmern explores the popular tastes of Shanghai, China, from creamy crab and savoury pork-filled dumplings to rice wine-soaked chicken and scallion pancakes.

Andrew Zimmern explores the big and bold flavours that are decidedly Dallas - from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

As the competition begins, Duff Goldman's team takes on Elizabeth Rowe's team in the first battle featuring cakes inspired by the world of Superman.

Guy Fieri invites four chefs from Diners, Drive-Ins and Dives to cook their most craveable creations using no more than 6.5lbs of ingredients.

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

First, he's in Honolulu to meet an old buddy reeling in fresh poke. And in San Diego he visits a fresh fish market.

The chefs must create a campsite slider feast with limited ingredients, a single-burner camp stove, and minimalist cooking tools.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.

Inspired by her honeymoon in Maine, Joanna makes lobster rolls, hush puppies, wedge salad with blue cheese dressing and cherries jubilee.

Ree Drummond cooks budget-friendly dinners, including chicken stroganoff, sausage and mushroom stuffed acorn squash, and puff pastry pizzas.

Guy Fieri invites four chefs from Diners, Drive-Ins and Dives to cook their most craveable creations using no more than 6.5lbs of ingredients.

Chefs Carlos Anthony,?Maria Mazon?and?Mika Leon put their money and egos on the line in an intense surf-and-turf battle.

The six chefs must show Geoffrey Zakarian that they know what makes a profitable dish. Then they have to present their full restaurant concept.

Four chefs return to the kitchen with a personal invitation from legendary judge Scott Conant. A vegetable is a true test in the first basket.

Ree Drummond makes a meat-free Tex Mex frittata and shares other meat-free meals. They include mixed mushroom cheesesteak sandwiches and Cajun veggies.

Ree makes dinner for her father-in-law, Chuck. The menu includes all his favourites, from Chuck's enchiladas to quick roasted salsa to apple crisp for dessert.

Ree cooks for her always-hungry teenage sons. She makes buffalo chicken totchos, a fun twist on pizza with her broccoli cheese Stromboli and a one-pot beef noodle skillet.

Ree prepares speedy seafood done four ways. She makes coconut shrimp and mango dipping sauce Greek grilled salmon with veggies, and a mixed seafood pasta.

Ree's quarterback teens have a big game coming up so she makes their favourite food, including meatball subs, spicy mac and cheese, and confetti blondies.

It's Ree and Ladd's birthdays so they celebrate with skillet spaghetti with meatballs and garlic bread. Then, they enjoy a black forest cake for dessert.

Ree Drummond answers questions from friends, townsfolk and visitors to Pawhuska. She shares her ribeye banh mi Vietnamese sandwich plus other tasty recipes.

Ree Drummond cooks a spring feast while Ladd and the cowboys are busy on the ranch. She makes pork tenderloin with herby mustard cream and mac and cheese primavera.

Ree Drummond packs a kitchen-equipment care package for her daughter Alex. There's a delicious quarter sheet pan supper and a wonton taco cup dish.

Ree Drummond makes a trio of marvellous 16-minute Italian meals. She serves up a speedy pork scaloppini dinner plus steak pizzaiola.

Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.

The gang celebrate the spring season with colourful dishes. Sunny Anderson shares her delicious recipe for easy baked lemon sole with spring onions.

Four chefs return as favourites of legendary judge Alex Guarnaschelli. A lowbrow but beloved item is in the entrée basket, specially selected by Alex.

Chef Carla embarks on a tantalizing global taco trip shows how a vertical flame helped cultures collide to create something new: tacos al pastor.

Chef Carla Hall explores Washington, D.C., Jamaica and Europe in search of the the unexpected history of freezer aisle favourite, chicken pot pie.

Chef Carla Hall gets fired up over hot chicken. Her spicy global trek reveals the African American erasure in one of the country's fried favourites.

Chef Carla Hall embarks on an international soul food adventure to learn how the unlikely pairing of shrimp and grits became a low country favourite.

Chef Antonia Lofaso gives four of Guy Fieri's superfans the chance to cook their favourite chef's recipes on his home turf - and there are some twisted games.

Guy Fieri digs into dishes with and without meat, like righteous rabbit in Alabama, meatless chicken in Nebraska and gangster Greek in Connecticut.

Guy Fieri has it wrapped, pied and fried with craveable carnitas in Mobile, Alabama, elevated pizza in Cody, Wyoming, and brisket in Omaha, Nebraska.

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.

Kathy pushes boundaries on Chinese cuisine by offering a special 'one night only' menu filled with risky fusion dishes that rattle her father and business partner.

The six chefs must show Geoffrey Zakarian that they know what makes a profitable dish. Then they have to present their full restaurant concept.

Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner's under-prepared daughter.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

The chefs find cheese in every basket and have to make it the star of every plate. A wild comfort food hybrid proves challenging in round two.

Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the culinary runway to dress Bobby Flay down.

Law & Order's Angie Harmon and Scott Conant aren't making it easy on Bobby Flay as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

The finalists battle it out for the Master of 'Cue title. Captains Bobby, Anne and Sunny take the guardrails off as the pitmasters cook up their ultimate BBQ feasts.

The chefs are in for a puzzle when they discover a very sweet drink and a tricky beef product in the first round. A giant clam proves challenging.

The finest dishes from around the world are given an African twist. What special tricks and ingredients can be used to add some flair to these iconic meals.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.

Guy Fieri invites three families to show off their home cooking and shopping skills. They'll cook a family favourite using items on the 'F is for Family' grocery list.

Guy Fieri loads up on things meaty, cheesy and a little sweet, like wild waffles in Anchorage, Alaska, and sizzling steak tacos in Aspen, Colorado.

Guy Fieri digs into appetisers, dessert and everything in-between. In Wyoming, an old-school cafe is loading up green-chili burritos and homemade pie.

The third group of bakers battle the clock as they race to finish their elaborate creations in time to present to Joanna Gaines and the judges.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create grilled dessert imposters! Side dishes include ribs, mac and cheese, hot dogs and baked beans.

Chefs Jet Tila,?Eddie Jackson?and?Viet Pham arrive with $5,000 for a night of card playing, fast-paced cooking and some major trash talking.

Bobby makes a dangerous wager with chefs Geoffrey Zakarian and Sunny Anderson. Will Bobby's culinary overconfidence cost him a win.

Weatherman Al Roker joins food critic Katie Lee to take on Bobby. They call on chefs Maria Grubb and Justin Walker to cook some tasty dishes.

Four chefs return as favourites of legendary judge Alex Guarnaschelli. A lowbrow but beloved item is in the entrée basket, specially selected by Alex.

Chef Antonia Lofaso gives four of Guy Fieri's superfans the chance to cook their favourite chef's recipes on his home turf - and there are some twisted games.

Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner's under-prepared daughter.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

The chefs find cheese in every basket and have to make it the star of every plate. A wild comfort food hybrid proves challenging in round two.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.

Guy Fieri invites three families to show off their home cooking and shopping skills. They'll cook a family favourite using items on the 'F is for Family' grocery list.

The chefs demonstrate how to improve any recipe with the fresh herbs of spring. Their menu includes avocado limeade and quick steamed broccoli salad.

Four returning champs are put to the test by legendary judge Chris Santos. A beautiful ode to bacon is one of the ingredients in the appetiser basket.

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

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

Robert tries to save The Ship Inn in Exton, Pennsylvania. The restaurant's overbearing manager has many fractured relationships and $895,000 of debt.

Four Chopped champions compete in the first mashup with GGG! Ted Allen presents baskets full of wild ingredients and Guy Fieri serves up diabolical games.

Guy Fieri dives into a flavour overload with next-level tacos in Mobile, Alabama, Indian street food in Alberta, Canada, and vegan twists in Los Angeles.

Guy Fieri checks out Italian in Buffalo, Wyoming, gluten-free Venezuelan in Calgary, Alberta, and a Southern-Caribbean mashup in Memphis, Tennessee.

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.

Guy Fieri invites four chefs from Diners, Drive-Ins and Dives to cook their most craveable creations using no more than 6.5lbs of ingredients.

As the competition begins, Duff Goldman's team takes on Elizabeth Rowe's team in the first battle featuring cakes inspired by the world of Superman.

In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.

The basketeers outdid themselves for this special competition, featuring mandatory ingredients that leave the chefs shaking their heads in disbelief.

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.

The chefs have 30 minutes to make in-flight dinners using plastic utensils. Their only heat sources are coffee pots and two shared convection ovens.

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

The finest dishes from around the world are given an African twist. What special tricks and ingredients can be used to add some flair to these iconic meals.

The eight young bakers must work in teams of two. Valerie Bertinelli and Duff Goldman challenge the teams to build and decorate colourful, tasty cream puffs.

Teachers who love to cook partner up with all-star chefs! The duos solve math and geography clues to discover the ingredients for their elevated school lunch.

Guy Fieri grabs all kinds of flavour, starting in Wyoming, where a restaurant is piling up nachos, and a long-time spot is cooking vegetarian banh mi.

Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

Experimenting and innovating with heartfelt recipes, five more home bakers attempt to rise to the occasion and move forward to the final round.

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