Daphne Oz and Damaris Phillips decide who has the skill to paint Bobby out of the picture as chef and artist Enrique Limardo goes up against chef Jeff Smedstad.

Thank you.

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.

The chefs must bid on their fourth ingredients in an exciting auction. In the entrée round, a bidding war breaks out over a premium item.

Four festive cookie makers share the magic of Christmas vacation with two-sided picture postcards. Then, they craft 360-degree Christmas camper vans.

Four cookie makers create cookies that show Buddy's journey and their favourite scene from the Warner Brothers' Christmas film 'Elf.

Four cookie makers create two different cowboy Christmas designs. Then, the remaining bakers create fully functional farmhouse cookie jars.

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

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

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

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

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

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

Thank you.

The bakers head to the American Southwest for handheld dessert tacos and tres leches cakes that celebrate the beauty of Sedona.

The hosts ask four competitive cookie makers to tackle two winter sports cookies. After the game, the cookie makers craft their own towering gazebos.

The hosts reveal feel-good ingredients, recipe twists and innovative ways to make favourite flavours healthy as well as delicious.

Andrew explores the international flavours of the Bronx, New York. He finds Italian-influenced bites, spicy Jamaican meat pastries and even savoury Albanian pastries.

Andrew explores Harlem, a vibrant New York City neighbourhood. He finds colourful restaurants offering soul food, Caribbean classics and even the national dish of Senegal.

Andrew visits his favourite local food spots in central New York. He finds delicious veal and beef sausages at one of America's oldest hot dog stands.

Chef Stephanie Izard pours a Poblano Mezquila Julep. Chef Maneet Chauhan makes beef keema vindaloo. Chef Jonathan Waxman wows with poached chicken.

Chef Antonia Lofaso makes quinoa risotto. chef Maneet Chauhan brings bhel puri chaat. Chef Stephanie Izard serves pork and barley spring rolls.

Inspired by Polyjuice Potion, James and Oliver Phelps challenge the five remaining teams to recreate two items as hyper realistic edible showpieces.

Thank you.

Robert Irvine visits family-run Amistad Grill in Florida. Owner Omar has trust issues that cause him to constantly scold his wife and daughter.

Martin puts his spin on an Indonesian favourite. Chef Fazley returns to make smoked beef with turmeric cream and a cooling mango sago pomelo dessert.

The first-round battles continue, and in the final matchup of the night, four-time finalist Jet Tila takes on qualifier winner Pyet DeSpain.

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

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

Ree Drummond makes festive, edible Christmas gifts for friends, including spiced rolls, yummy onion jam, a cookie baking kit and a comforting soup.

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

Inspired by Polyjuice Potion, James and Oliver Phelps challenge the five remaining teams to recreate two items as hyper realistic edible showpieces.

Chef Stephanie Izard pours a Poblano Mezquila Julep. Chef Maneet Chauhan makes beef keema vindaloo. Chef Jonathan Waxman wows with poached chicken.

Chef Antonia Lofaso makes quinoa risotto. chef Maneet Chauhan brings bhel puri chaat. Chef Stephanie Izard serves pork and barley spring rolls.

Thank you.

Host Jeff Mauro challenges the three remaining teams to create a scene that features adorable woodland animals going for gold in an Olympic event.

The chefs must bid on their fourth ingredients in an exciting auction. In the entrée round, a bidding war breaks out over a premium item.

Chefs and celebrities confess their gluttonous secrets. Buddy Valastro gets a roast beef sub in New Jersey and Alfonso Riberio consumes a delicious steak.

Decadent Treats'. Chefs and celebrities confess their gluttonous secrets. Jet Tila combines corned beef with his loco moco and Carson Kressley eats cakes in California.

Chefs and celebrities confess their gluttonous secrets. Jaleel White scoffs an eggroll in New York and Joey Lawrence has a baked Alaska in Beverly Hills.

Chefs and celebrities confess their gluttonous secrets. Geoffrey Zakarian shares a nutella lasagne from Brooklyn and Ross Mathews shows off his mac n' cheese.

Chefs and celebrities confess their gluttonous secrets. Richard Blais gets a Cuban sandwich in Miami and Ross Mathews has a sinful biscuit sandwich.

Chefs and celebrities confess their gluttonous secrets. Jackee Harry indulges in strawberry shortcake in Brooklyn and Daphne Oz eats a bee sting pizza.

Chefs and celebrities confess their gluttonous secrets. Jeff Mauro makes a mouth-watering fried ravioli and Justin Warner has enchiladas in Austin.

Chefs and celebrities confess their gluttonous secrets. Buddy Valastro searches Atlanta for dishes and Daphne Brogdon tries to find some Italian food.

Chefs and celebrities confess their gluttonous secrets. Richard Blais gets guilty with arepas in Miami and David Arquette devours some fried chicken parmesan.

Chefs and celebrities confess their gluttonous secrets. Tia Mowry gets a deep dish in Chicago and Katie Lee gets her chilli five ways in Cincinnati.

Chefs and stars confess their Thanksgiving guilty pleasures! Guy Fieri craves a turkey waffle and actor Joey Lawrence obsesses over a gravy-covered creation.

Thank you.

The hosts have festive new ideas and past favourites for the Holiday Hall of Fame. They include ginger chilli glazed ham with a flambe finish.

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.

Fats are delicious, but it turns out they're also nutritious. Zooey Deschanel gets the skinny on which fats and oils are the healthiest to consume.

Fruit can be organic, conventional, fresh or preserved, and the options are overwhelming! Zooey Deschanel uncovers which fruits are best in the diet.

Modern cereal has strayed far from its healthy origins, with sugar a prime culprit. Zooey Deschanel discovers ways to get cereal back on the breakfast table.

In a world that thinks green vegetables are gross, tasteless and boring, Zooey Deschanel uncovers the most delicious trends and pinpoints the dream greens.

With diets avoiding carbs like the plague, grains have gotten a bad rap for years. Zooey Deschanel explores how to decide which grains to eat.

Zooey Deschanel considers eating chocolate every day as she decodes the mysteries surrounding one of the world's most beloved sweets.

Four returning winners vie for the title of Ultimate Champion. The chefs compete in a pair of one-on-one matches featuring the game Wild Cards.

Guy Fieri hits up a brunch bonanza in Columbus, Ohio, elevated eats in Boston and a taste of Italy in San Luis Obispo, California.

Guy Fieri checks out off-the-hook eats, including unique tamales in Indianapolis, prime-time chicken in New Jersey and loaded lamb chops in Ohio.

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

Thank you.

For a holiday cookie exchange party, the remaining eight bakers create flavour-forward cookies and cookie cakes with a minimum of four layers.

Host Jeff Mauro challenges the three remaining teams to create a scene that features adorable woodland animals going for gold in an Olympic event.

The hosts give beloved family recipes a feel-good makeover! They whip up spicy pork loin and lettuce wraps and chocolate cheesecake with strawberry topping.

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

The judges are in for some fusion confusion! In the appetiser basket, the chefs get fried potatoes topped with Korean chilli powder.

Michael Symon gathers his friends, chefs Jet Tila, Antonia Lofaso and Geoffrey Zakarian, to get Bobby Flay roasted and toasted.

Desperate for his first big win, chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans.

Thank you.

Robert visits Giovanni's Italian Restaurant. Grieving owner Chrissy is struggling to keep the family business going after the sudden death of her sister.

Ina Garten welcomes actress Julianna Margulies with real margaritas, and they chat about love and tough career decisions before cooking halibut together.

Guy challenges three pros to prove how delicious vegetarian cuisine can be. They make a comfort classic using only plant-based foods they can carry.

Guy Fieri's trip takes him to joints serving unique eats. He tries lamb curry in Santa Fe, NM, pork belly banh mi in Reno, NV, and a mac-and-cheese waffle.

Guy and his son, Hunter, take a trip to Juneau, Alaska. They taste reindeer pie from a wood-fired pizza wagon and some Latin-Asian fusion in a funky basement spot.

Three teams reveal what will happen when the kids finally catch Santa in the act while showcasing an anti-gravity element made entirely of cake.

The finalists take Christmas light displays to the next level by creating large-scale illuminated structures for a chance at $25,000.

Alex Guarnaschelli battles for revenge and redemption against past winners Kevin Lee, Taylor Frankel and Jonathon Sawyer.

Thank you.

Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.

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.

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.

Four returning winners vie for the title of Ultimate Champion. The chefs compete in a pair of one-on-one matches featuring the game Wild Cards.

The hosts give beloved family recipes a feel-good makeover! They whip up spicy pork loin and lettuce wraps and chocolate cheesecake with strawberry topping.

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

The judges are in for some fusion confusion! In the appetiser basket, the chefs get fried potatoes topped with Korean chilli powder.

Ina Garten welcomes actress Julianna Margulies with real margaritas, and they chat about love and tough career decisions before cooking halibut together.

Guy challenges three pros to prove how delicious vegetarian cuisine can be. They make a comfort classic using only plant-based foods they can carry.

Thank you.

The hosts surprise family and friends with delicious holiday food gifts. On the menu are spinach artichoke dip pasta bake and coconut maple granola.

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

The Scout Elves mixed up all the lyrics to the 12 Days of Christmas! So it's up to the baking teams to sort them out in delicious showpieces.

The remaining teams are challenged to create a sleigh design to wow Mr. Claus. Then, they build inventive snow forts for an epic snowball battle.

The Scout Elves fly over their favourite places as they return home, so the finalists 'elf-ify' a famous landmark for a chance to win $25,000.

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

Guy Fieri hits the road for plant-based perfection in New Jersey, Tiffani Faison's Southern barbecue in Boston and a lamb kofta in California.

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

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

Thank you.

Inspired by Polyjuice Potion, James and Oliver Phelps challenge the five remaining teams to recreate two items as hyper realistic edible showpieces.

Chef Stephanie Izard pours a Poblano Mezquila Julep. Chef Maneet Chauhan makes beef keema vindaloo. Chef Jonathan Waxman wows with poached chicken.

Chef Antonia Lofaso makes quinoa risotto. chef Maneet Chauhan brings bhel puri chaat. Chef Stephanie Izard serves pork and barley spring rolls.

The hosts are throwing it back to iconic party bites that deserve a comeback, but with a twist! They create taleggio fondue and mini beef wellington.

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

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

In the final four battles of the first round, revered culinary judge Amanda Freitag faces off against qualifier winner Carlos Anthony.

Thank you.

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

Chef Yan welcomes Debbie Wong into his kitchen and together they make Hong Kong-inspired chicken 'eggs' paired with her dad's secret coriander sauce.

Ina Garten puts broadcaster and journalist Willie Geist in the hot seat to chat about his life and career, and they share salted chocolate chunk cookies and cocktails.

Three sandwich fanatics show Guy Fieri their stacked skills. They're challenged to make a decadent sandwich with their Fantasy Food Draft picks.

In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.

Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.

Selena Gomez rings in the new year with Chef Eric Adjepong. Selena tackles shrimp and banana grits, scallop benedict, and malva pudding.

Selena and Chef Alex Guarnaschelli prepare for her tree-trimming party. The feast includes black pepper roast beef and chocolate candy cane bark.

It's six against one! Three restaurant teams consisting of an executive chef and sous chef take on Chef Alex Guarnaschelli in two rounds.

Thank you.

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.

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

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

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

The hosts are throwing it back to iconic party bites that deserve a comeback, but with a twist! They create taleggio fondue and mini beef wellington.

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

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

Ina Garten puts broadcaster and journalist Willie Geist in the hot seat to chat about his life and career, and they share salted chocolate chunk cookies and cocktails.

Three sandwich fanatics show Guy Fieri their stacked skills. They're challenged to make a decadent sandwich with their Fantasy Food Draft picks.

Thank you.

The gang serve up ideas for sweet and savoury bites perfect for a holiday party. Katie Lee uses a supermarket shortcut to make maple walnut and bacon brie bites.

Casey Webb challenges three teams of bakers and their ice sculptors to create huge Christmas tree cake displays with edible gifts, ornaments and pyrotechnics.

Casey Webb challenges three teams of bakers to create fantasy snow globe cakes that capture Christmas magic. They use ice sculpture to enhance the glitz.

Three teams of master festive bakers and their ice sculptors compete to show off a new side of Mrs. Claus in out-of-this-world cake designs and displays.

The remaining baking teams and their ice sculptors create the ultimate night before Christmas cake display featuring Santa Claus, for the $25,000 prize.

Guy Fieri's friends from the Best Buddies volunteer organization team up with some all-star chefs for a holiday cookoff.

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

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

Kid baking teams are tasked with creating a cupcake cake to illustrate an adventure theme: wild jungle, undersea adventures or space odyssey.

Thank you.

Michael Symon gathers his friends, chefs Jet Tila, Antonia Lofaso and Geoffrey Zakarian, to get Bobby Flay roasted and toasted.

Desperate for his first big win, chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans.

The hosts share viral holiday food crafts and inspired dishes for a festive feast. The menu includes super cheesy hometown lasagne and fried shrimp.

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

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

The chefs are shocked when abalone appears in their appetiser baskets. Then, a fusion soup and a colourful veggie are in the mix in the next basket.

Experienced bakers join forces to try and take down Alex Guarnaschelli in a pastry competition for a chance to win up to $15,000.

Thank you.

Robert Irvine heads to Shreveport, Louisiana, to save Eddie's Restaurant, a seafood spot and a family legacy at risk of being run into the ground.

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

Ina welcomes The Lost Kitchen's Chef Erin French to share stories, make banana crunch muffins and Erin's dad's meatloaf, and visit Ina's favourite Hamptons bakery.

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.

Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

It's a surf-and-turf Christmas Eve as Michael Symon joins Selena Gomez in the kitchen. They cook up a lobster with homemade pasta and escarole salad.

Selena and Chef Claudette Zepeda prepare a Mexican festive feast. They make roast ham with salsa matcha and a Mexican twist on a historic salad.

Experienced bakers join forces to try and take down Alex Guarnaschelli in a pastry competition for a chance to win up to $15,000.

Thank you.

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.

Fine-dining chef Ryan Lory and Italian chef Jackie Rothong are back for another shot at Bobby. Chefs Josh Capon and Katie Lee are the guest judges.

Casey Webb challenges three teams of bakers and their ice sculptors to create huge Christmas tree cake displays with edible gifts, ornaments and pyrotechnics.

Guy Fieri's friends from the Best Buddies volunteer organization team up with some all-star chefs for a holiday cookoff.

The hosts share viral holiday food crafts and inspired dishes for a festive feast. The menu includes super cheesy hometown lasagne and fried shrimp.

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

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

Ina welcomes The Lost Kitchen's Chef Erin French to share stories, make banana crunch muffins and Erin's dad's meatloaf, and visit Ina's favourite Hamptons bakery.

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.

Thank you.

Inspired by their own traditions, the hosts create a home-cooked holiday menu that includes easy apfelkuchen and spinach and three cheese phyllo pie.

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.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

Carson Kressley reminds Bobby Flay why the holidays are so iconic. Chefs Tiffani Faison, Tiffany Derry and Scott Conant are treated to a magical show.

Sunny Anderson, Gabe Bertaccini, Marcus Samuelsson, and Maneet Chauhan use ingredients that are commonly found at holiday markets across the globe.

Guy's two sons and nephew face off over holiday cooking in Flavortown. Each team are given a Secret Santa box full of weird ingredients to use.

Inspired by Polyjuice Potion, James and Oliver Phelps challenge the five remaining teams to recreate two items as hyper realistic edible showpieces.

The kid baking teams go nuts with doughnut snow creatures! In the challenges, they must create cereal treat homes for their creatures.

Thank you.

In the final four battles of the first round, revered culinary judge Amanda Freitag faces off against qualifier winner Carlos Anthony.

The gang celebrate the season of lights with recipes for citrusy cinnamon rolls, braised lamb shoulder, a hearty stew and crispy latkes.

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

Ree Drummond answers questions about holiday favourites while making a special breakfast dish, a crowd-pleasing sauce and a quick toffee dessert.

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.

Thank you.

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

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

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

Guy's two sons and nephew face off over holiday cooking in Flavortown. Each team are given a Secret Santa box full of weird ingredients to use.

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

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

Casey Webb challenges three teams of bakers and their ice sculptors to create huge Christmas tree cake displays with edible gifts, ornaments and pyrotechnics.

Casey Webb challenges three teams of bakers to create fantasy snow globe cakes that capture Christmas magic. They use ice sculpture to enhance the glitz.

All-star judges Maneet Chauhan, Scott Conant and Marcus Samuelsson try to take down Alex Guarnaschelli in a historic battle.

Guy Fieri gets luxury for less with an irresistible menu. It features mussels, anchovies, roasted chicken thighs, and candy bar pain au chocolat.

Thank you.

For the grand prize of $25,000, the final two teams add lighting effects to the hilarious scene of a pet taking on the family Christmas tree.

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.

Alton Brown dives into the world of dried seaweeds and why they should be in your pantry.

Alton Brown explores the origins of ingredients with humour and expertise. He reveals the best way to cook fish: put it back in the water - in a bag.

Alton Brown proves that brewing cold opens all-new dimensions of coffee enjoyment. And no, iced coffee is not the same thing.

Bone marrow isn't just for fancy gastropubs. Host Alton Brown delivers everything you need to know to enjoy this indulgent ingredient at home.

Alton Brown delves into the wonderful world of bagels! He explores the history, science, and technique of making the popular doughnut-shaped roll at home.

Chef Alton Brown delves into the world of fermentation and explores lactic acid bacteria in the kitchen. He prepares the essential Korean side dish, kimchi.

Host Alton Brown takes on the famed 'mixed rice' dish of Korea, bibimbap. He shares how to prepare and cook up this delicious cuisine from scratch.

Host Alton Brown proves that not all great breads come from the oven! He takes on two very different types of fried bread, each with a tasty twist.

Alton Brown dives into the world of dried seaweeds and why they should be in your pantry.

Alton Brown explores the origins of ingredients with humour and expertise. He reveals the best way to cook fish: put it back in the water - in a bag.

Alton Brown proves that brewing cold opens all-new dimensions of coffee enjoyment. And no, iced coffee is not the same thing.

Thank you.

The chefs share recipes that can be made on a tight budget. Alex Guarnaschelli creates cheesy stuffed peppers, while Jeff Mauro cooks a tortilla pizza.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

Alton Brown dives into the world of dried seaweeds and why they should be in your pantry.

Alton Brown explores the origins of ingredients with humour and expertise. He reveals the best way to cook fish: put it back in the water - in a bag.

Alton Brown proves that brewing cold opens all-new dimensions of coffee enjoyment. And no, iced coffee is not the same thing.

Bone marrow isn't just for fancy gastropubs. Host Alton Brown delivers everything you need to know to enjoy this indulgent ingredient at home.

Alton Brown delves into the wonderful world of bagels! He explores the history, science, and technique of making the popular doughnut-shaped roll at home.

Chef Alton Brown delves into the world of fermentation and explores lactic acid bacteria in the kitchen. He prepares the essential Korean side dish, kimchi.

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

Kristin Chenoweth welcomes five teams made up of cake and sugar artists who must create mystical and magical creatures out of ingredients they find along the way.

Thank you.

The remaining seven bakers are ready to party with ooey-gooey holiday caramel and chocolate desserts and boozy trifles featuring an assigned liqueur.

For the grand prize of $25,000, the final two teams add lighting effects to the hilarious scene of a pet taking on the family Christmas tree.

The hosts share the local restaurants and food traditions they love. They make old-world Chicago-style thin crust pizza and a Florida-inspired fried fish sandwich.

Guy Fieri samples smoking Southern meats at a family-run barbecue joint in Alabama. Then, he visits Chef G. Garvin's next-level steakhouse in Atlanta.

Four young, hip and hungry chefs bring their top culinary skills and fierce determination to the kitchen. They face scorpion powder in round one.

Jeff Mauro throws an epic New Year's bash. Chefs Damaris Phillips, Eric Adjepong and Brooke Williamson resolution to beat Bobby Flay.

With $25,000 and ultimate bragging rights on the line, Eric Adjepong will have to manage the clock and the pressure from his friends, the Titans.

Thank you.

Robert Irvine comes to the rescue of Greg's BBQ in Belen, New Mexico. The ex-Marine owner suffers from health conditions but can't stop micromanaging his son.

Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

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

Guy Fieri invites eight series winners to return to Flavortown for a summer grilling tournament, starting with a backyard baller-themed showdown.

Guy Fieri and his family arrive on Maui and receive a traditional blessing. Then they tour a pineapple farm and dive with sea turtles and reef sharks.

Twenty-four elite chefs enter the arena where they will spend the next 24 hours cooking, and they'll have to use their speed to impress judge Jet Tila.