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

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.

Three wilderness chefs hunt through Flavortown Market to make fireside favourites and an elevated backcountry dinner for a chance to win $20,000.

Guy Fieri is on the lookout for worldwide flavours. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos.

Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.

Four chefs bring traditions into play as they celebrate their Hispanic culinary cultures and honour their families' homelands with fish entrées.

Four cheese-obsessed chefs compete in two Muenster-sized challenges. They roll the cheese die, before shopping the sample tables.

Guy Fieri looks for a classic flavour combination: sweet and sour. On the menu are Maine lobster peperonata, sweet and sour chicken wings and key lime pisco sours.

Guy Fieri plays referee for a game day feast. Dishes include hot chili crisp baby back ribs, buffalo chicken dumplings and cheeseburger egg rolls.

The team cook up delicious recipes that are perfect for eating outdoors. The menu includes a giant pork Milanese sub and hoisin sauce noodles with chicken.

S4/E3 - Triple D Nation: Kaleidoscope'. Guy Fieri looks for culinary creations you can sink your teeth into! He visits a catering truck full of beef tips, shrimp, and dirty bird wings.

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

Guy Fieri's digging into coffee-dusted venison in Decatur, GA, basil-topped bagels in Lewisville, TX, and lights-out lamb kebabs in Baton Rouge, LA.

Guy Fieri's getting into the funkiest of flavours, like patty melt empanadas in Atlanta, khachapuri in Los Angeles, and BBQ pork bao in Cincinnati.

And, a joint in Miami is keeping it real with a variety of new dishes, including drumsticks and duck.

It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

Robert ventures to The Emporium in the small town of Hawk Springs, Wyoming. The owner is struggling to lead his staff and attract customers.

Ching visits a restaurant that brings a spin to Taiwanese cuisine. Its head chef shows her how to make crab lionhead meatballs and fried you tiao.

Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create assigned Neapolitan desserts featuring chocolate, strawberry and vanilla.

Three all-star chefs take on the most extreme ABC game yet as Guy Fieri gives them a whopping $100 each to score ingredients at the alphabet auction.

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.

Host Molly Yeh issues challenges inspired by Mardi Gras. The bakers put their spin on the classic king cake and then make a Mardi Gras parade float.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.

The dashing Scott Conant and Eric Adjepong unite with chefs Dane Blom and Emme Ribeiro Collins to beat on Bobby Flay.

Eddie Jackson and CNN's Poppy Harlow take on Bobby Flay. Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Three wilderness chefs hunt through Flavortown Market to make fireside favourites and an elevated backcountry dinner for a chance to win $20,000.

The team cook up delicious recipes that are perfect for eating outdoors. The menu includes a giant pork Milanese sub and hoisin sauce noodles with chicken.

S4/E3 - Triple D Nation: Kaleidoscope'. Guy Fieri looks for culinary creations you can sink your teeth into! He visits a catering truck full of beef tips, shrimp, and dirty bird wings.

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

Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create assigned Neapolitan desserts featuring chocolate, strawberry and vanilla.

Three all-star chefs take on the most extreme ABC game yet as Guy Fieri gives them a whopping $100 each to score ingredients at the alphabet auction.

The gang squeezes out the last drop of the season's star produce with a variety of citrus-based main dishes, appetisers and desserts.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion.

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.

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 reveals the must-try foods of Nicaragua's capital Managua. He tries a steamed beef dish called baho to the crispy pork skin-topped salad known as vigaron.

Andrew reveals the flavours of the culinary paradise of Santiago, Chile. He tries some of Santiago's signature dishes such as asado a la parrilla and pastel de jaiba.

Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

Guy Fieri digs into some surprising ingredients. In Santa Fe, a culinary pub serves lamb neck, and a Kansas City tapas joint dishes out duck tongue tacos.

Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

Four brave chefs prioritise flavour over fear as they take on outrageously daring ingredients to make killer dishes for the judges.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness. Chefs Josh Elliot and Vicky Colas attempt to beat Bobby Flay.

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

After a sizzling, sausage-filled advantage challenge, the Brawlers battle the captains in a showdown for a $10,000 cash prize.

The gang try something new and swap styles with each other! They make cacio e pepe with corn, summer vegetable calzones and delicious family nachos.

S4/E4 - Triple D Nation: Soup And Stew'. Guy takes a walk down memory lane in Morehead City, North Carolina, when he stops at a place where the hushpuppies haven't changed a bit.

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.

Four chefs cook the best soul food meal. In the appetiser round, a classic mismatched pair is a nice surprise. Desserts include fruit and cornbread.

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

Robert works with Colorado restaurant owners who are in debt and on the brink of divorce. They must work together to save their restaurant and relationship.

Ching-He Huang travels Asia seeking out the most delicious dishes. She watches the local chefs prepare their mouth-watering creations and try them for herself.

Valerie Bertinelli and Duff Goldman challenge the remaining 10 junior bakers to create desserts that look like sandwiches. Order up.

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

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.

The competing bakers have to create oversized stuffed coffee cookies, and then they team up to make a delicious dessert platter.

Cherry blossom festivals are an iconic celebration of spring, so host Molly Yeh asks the bakers to get inspired and make cherry blossom desserts.

Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, one of the most feared and accomplished competition cooks in America.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and The View's Ana Navarro uplift the audience.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion.

Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

The gang try something new and swap styles with each other! They make cacio e pepe with corn, summer vegetable calzones and delicious family nachos.

S4/E4 - Triple D Nation: Soup And Stew'. Guy takes a walk down memory lane in Morehead City, North Carolina, when he stops at a place where the hushpuppies haven't changed a bit.

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.

Valerie Bertinelli and Duff Goldman challenge the remaining 10 junior bakers to create desserts that look like sandwiches. Order up.

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

The gang are celebrating spring recipes with an unusual twist. On the menu is crispy shrimp quesadilla, Korean burgers and shepherd's pie.

Four talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

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

Eric Adjepong challenges three cool treat experts to take on Alex Guarnaschelli, and they'll have to strategize on how to freeze her out in round one.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine.

Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

Guy Fieri is diving into the pie! He starts in Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, NV.

Guy Fieri digs into all kinds of flavour on his gastronomic trip. He samples wild boar spaetzle in Nevada and bagels in Massachusetts.

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

Guy Fieri's digging into coffee-dusted venison in Decatur, GA, basil-topped bagels in Lewisville, TX, and lights-out lamb kebabs in Baton Rouge, LA.

Guy Fieri's getting into the funkiest of flavours, like patty melt empanadas in Atlanta, khachapuri in Los Angeles, and BBQ pork bao in Cincinnati.

And, a joint in Miami is keeping it real with a variety of new dishes, including drumsticks and duck.

It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

The hosts serve up the most colourful dishes that kids will love to eat and make. The tasty dishes include pulled pork and veggie rice bowls.

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.

Celebrating the trendy tradition of hosting a Friendsgiving meal, four teams of best buddies compete to make the ultimate Thanksgiving feast.

Abner and Amanda prepare osso buco using beef shank instead of veal. They add a traditional polenta, light and airy popovers, and a fresh herb salad.

Abner's mum, Marisol, joins him and Amanda in the kitchen to cook up a traditional stew featuring brisket. Plus, she shares secrets for perfect white rice.

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.

In Geneva, NY, Robert helps save family-owned Cosentino's Ristorante. The owners' marriage suffers with the workload and their son serves unappetising food.

Ching is on Hong Kong Island, meeting local chefs and cooking up sensational dishes such as Szechuan fried chicken bao and lobster noodles.

The nine bakers must create llama cupcakes in a chosen flavour. Hosts and judges Valerie Bertinelli and Duff Goldman also welcome a special guest: a real live llama.

Four of Guy's favourite DDD seafood chefs make some waves in Flavortown Market. They create a regional fish dish using the catch in their fly-fishing net.

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.

Spring is the perfect time to get outside, so host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions.

Host Molly Yeh tasks the remaining bakers with using a few of her farm favourites to make delightful breakfast treats that wake up the judges' palates.

Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, one of the most feared and accomplished competition cooks in America.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

Four talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

The hosts serve up the most colourful dishes that kids will love to eat and make. The tasty dishes include pulled pork and veggie rice bowls.

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.

Celebrating the trendy tradition of hosting a Friendsgiving meal, four teams of best buddies compete to make the ultimate Thanksgiving feast.

The nine bakers must create llama cupcakes in a chosen flavour. Hosts and judges Valerie Bertinelli and Duff Goldman also welcome a special guest: a real live llama.

Four of Guy's favourite DDD seafood chefs make some waves in Flavortown Market. They create a regional fish dish using the catch in their fly-fishing net.

The team go head-to-head armed with regional dishes in this challenge. Guest judge Buddy Valastro decides who advances to the cupcake finale.

Four lucky duck chefs cook with confidence and creativity when they get baskets featuring a delicious ingredient and a comfort food mashup.

The bakers celebrate 85 years of the Wizard of Oz! They make melted witch desserts to appease the spirits as well as the judges.

The bakers use a spirts' monstrous X-rays as templates for build-a-spirit desserts and create portal entremets that reveal an otherworldly creature.

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize.

Three all-star chefs take on the most extreme ABC game yet as Guy Fieri gives them a whopping $100 each to score ingredients at the alphabet auction.

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.

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.

Four chefs cook the best soul food meal. In the appetiser round, a classic mismatched pair is a nice surprise. Desserts include fruit and cornbread.

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

The hosts share their favourite summer vacation dishes! These dishes include a refreshing tropical tuna ceviche and Hawaiian shaved ice.

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.

Four new chefs must work with an alligator heart in the appetiser basket. Then, an oversized ice cream product has the competitors thinking big for dessert.

The final three bakers create wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of champion.

The cookie masters put their own spin on the North Pole's favourite puzzle game and create 3D displays showing Santa's favourite spots.

Robert visits Park Vue Soul Food Bar and Restaurant in Buffalo, where an inexperienced mother-daughter team is desperately trying to serve their community.

Ching visits Chan Kong Kei, a joint in Macau famous for serving 'Black Pepper Duck', a dish that has been served for over 50 years.

Hosts Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cut-outs and create colourful potato-print cookies.

Four chefs make two meals using no more than 10 lbs. of total ingredients! Plus, they make a weeknight dinner with two items from the clearance rack.

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.

The judges surprise the competitors by giving an eliminated baker a second chance. Host Molly Yeh challenges the bakers to make desserts featuring candy.

There's no shortage of celebrations, and host Molly Yeh keeps the party going by challenging the bakers to make desserts that feature cocktails, wine and cheese.

Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, one of the most feared and accomplished competition cooks in America.

Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates perfect.

Maneet Chauhan and Jaymee Sire are celebrating Bobby Flay's demise and have invited chefs Victoria Elizondo and Tajahi Cooke to join their party.

Four lucky duck chefs cook with confidence and creativity when they get baskets featuring a delicious ingredient and a comfort food mashup.

Three all-star chefs take on the most extreme ABC game yet as Guy Fieri gives them a whopping $100 each to score ingredients at the alphabet auction.

The hosts share their favourite summer vacation dishes! These dishes include a refreshing tropical tuna ceviche and Hawaiian shaved ice.

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.

Four new chefs must work with an alligator heart in the appetiser basket. Then, an oversized ice cream product has the competitors thinking big for dessert.

Hosts Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cut-outs and create colourful potato-print cookies.

Four chefs make two meals using no more than 10 lbs. of total ingredients! Plus, they make a weeknight dinner with two items from the clearance rack.

The team return with a menu refresh that includes spring flavours, tips and trends. They make onion and garlic shrimp pasta and rhubarb upside-down cake.

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

Joe Sasto calls out his friend Richie Farina, and Damaris Phillips battles business partner Coby Ming to settle a dispute over a fried chicken recipe.

Gabe Bertaccini settles a 15-year grudge against Tyler Romine, and rival caterers Taylor Frankel and Maria Busato go head-to-head.

Mika Leon squares off against Brad Delgado, accusing him of stealing her recipes. Tommy Jobst and Chris Lombardi have an epic burger showdown.

The heat is on in this spicy competition. First, the kids have to put on their goggles when they tackle red pepper. Then, spicy jam is used for dessert.

A new batch of junior chefs face off in a competition packed with backyard barbecue ingredients. First, they tackle a potato dish for starters.

For the first time in Chopped history, the junior competitors have a chance at becoming a judge. In the first competition, kids take on burger-themed meals.

Abner and Amanda prepare osso buco using beef shank instead of veal. They add a traditional polenta, light and airy popovers, and a fresh herb salad.

Abner's mum, Marisol, joins him and Amanda in the kitchen to cook up a traditional stew featuring brisket. Plus, she shares secrets for perfect white rice.

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.

The hosts celebrate the amazing mums in their lives with recipes inspired by them! The menu features rose elderflower sangria and savoury lamb sliders.

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

The first three teams of cake, sugar and cookie artists create a scene depicting what it would look like if Santa starred in a buddy adventure movie.

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

Tiffani Faison welcomes her fellow judges to second helpings of competition. Can the chefs beat Bobby Flay in a Thanksgiving leftover showdown.

Ching meets the owner and head Chef Ms Zhang of Dai Lai Xiao Guan who serves Taiwanese street-stall comfort foods in a more formal setting.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness. Chefs Josh Elliot and Vicky Colas attempt to beat Bobby Flay.

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

After a sizzling, sausage-filled advantage challenge, the Brawlers battle the captains in a showdown for a $10,000 cash prize.

Four chefs cook the best soul food meal. In the appetiser round, a classic mismatched pair is a nice surprise. Desserts include fruit and cornbread.

Tournament of Champions winners Antonia Lofaso, Tiffani Faison and Mei Lin take on Alex Guarnaschelli in a battle for the ages.

The final three bakers create wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of champion.

The cookie masters put their own spin on the North Pole's favourite puzzle game and create 3D displays showing Santa's favourite spots.

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

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

Special judges, Scott Conant and internet sensation Hannah Hart, pick between David Adjey and Cory Morris to compete against the master, Bobby Flay.

The king of Boston burgers Paul Malvone takes on chef Jack Riebel on the gridiron. Football star Eddie Jackson and sports presenter Jaymee Sire are the judges.

Pastry chef Robert Nieto takes on Caroline Schiff for a chance to beat Bobby Flay. The guest judges are American chefs Anne Burrell and Scott Conant.

The chef Mike Andrzejewski and rural, but refined chef Anthony Nelson compete against each other. Eddie Jackson and Damaris Phillips choose who takes on Bobby Flay.

Barbecue-fusion master Robert Cho takes on Brian Malarkey and the winner competes against Bobby Flay. Judges Sunny Anderson and Josh Capon choose the winner.

Katie Lee and Thai chef Jet Tila compete to impress Crista Luedtke and Alan Vargas. Which chef will take on the master Bobby Flay in the final round.

Ted Allan and Marc Murphy bring in champions Seis Kamimura and Demetrio Zavala for another shot at taking Bobby down.

Worst Cooks' Anne Burrell and comedienne Loni Love take a shot at beating Bobby Flay. Philly's finest Paras Shah and Hawaiian chef Sheldon Simeon will do the dirty work.

Leia Gaccione and Tony Nguyen return for a second chance to take Bobby down. Scott Conant and Laura Vitale choose who gets a shot at redemption.

Two female chefs battle it out for their chance to knock off Bobby Flay. TV host Daphne Oz and chef Michael Voltaggio pick the winning lady to fight Bobby Flay.

The Kitchen's Sunny Anderson and chef Carla Hall pick which chef gets a chance to face Bobby. They've brought Jonah Miller and Ronny Miranda to face this challenge.

Food stylist Meg Quinn creates epic appetiser and dessert boards. Plus, Justin Chapple makes roasted carrot and avocado Panzanella.

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.

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

The bakers decorate eye-popping cakes with colour, texture, and dimension. Guest judge Lauren Ko tasks the finalists to make geometric pies or tarts.

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

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

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

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

Guy Fieri's digging into big-time barbecue in Dallas, tries a spot-on Cubano in Gainesville, and eats a rocking po'boy in Baton Rouge.

Guy Fieri's getting into a killer Cuban sandwich in Baton Rouge, artisan croissants in Gainesville, and outrageous oxtail nachos in Tallahassee.

Guy Fieri's grabbing finger-licking chicken in Gainesville, meatless gorditas in Dallas, and mouthwatering pies in Baton Rouge.

The final three bakers create wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of champion.

The cookie masters put their own spin on the North Pole's favourite puzzle game and create 3D displays showing Santa's favourite spots.

The hosts are cooking up big batch BBQ dishes for a great summer party! They serve up an easy smokehouse burger and herbed potato salad.

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.

Guy Fieri hosts a burger bonanza! The meaty feast includes grilled shrimp burgers, fried chicken burgers and bison meatloaf burgers.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

SF'. Guy Fieri invites culinary duos from Los Angeles and San Francisco to each prepare three-course feasts designed to prove which city's food is best.

The widowed owner of the Polaris Street Cafe in Las Vegas struggles to save her deceased husband's dream restaurant. Robert comes to rescue.

Ching learns the secret to making Har Gau shrimp dumplings, and also samples some gigantic Cantonese vanilla sponge muffins.

Guy Fieri's digging into coffee-dusted venison in Decatur, GA, basil-topped bagels in Lewisville, TX, and lights-out lamb kebabs in Baton Rouge, LA.

Guy Fieri's getting into the funkiest of flavours, like patty melt empanadas in Atlanta, khachapuri in Los Angeles, and BBQ pork bao in Cincinnati.

And, a joint in Miami is keeping it real with a variety of new dishes, including drumsticks and duck.

It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

Abner and Amanda prepare osso buco using beef shank instead of veal. They add a traditional polenta, light and airy popovers, and a fresh herb salad.

Abner's mum, Marisol, joins him and Amanda in the kitchen to cook up a traditional stew featuring brisket. Plus, she shares secrets for perfect white rice.

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.

SF'. Guy Fieri invites culinary duos from Los Angeles and San Francisco to each prepare three-course feasts designed to prove which city's food is best.

Guy Fieri hosts a burger bonanza! The meaty feast includes grilled shrimp burgers, fried chicken burgers and bison meatloaf burgers.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

The first three teams of cake, sugar and cookie artists create a scene depicting what it would look like if Santa starred in a buddy adventure movie.

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.

Molly Yeh and her husband are going to a potluck dinner, so she prepares an 8-layer salad with squash and farro, halva magic bars and peanut butter mocha mix.

Molly Yeh has fun with Thanksgiving classics for a gathering on the farm. She serves up pomegranate glazed turkey legs with slow cooker greens and dumplings.

Molly Yeh makes her best party bites for a double birthday celebration. She starts with pickled beet devilled eggs and spinach and feta rugelach.

Molly Yeh makes the farmers a hearty breakfast spread. On the menu are a cheesy kale breakfast casserole and apple and peanut butter green smoothies.

Molly Yeh makes campfire favourites. Dinner and dessert by the fire starts with bonfire eggs with green peppers and cheese cooked in the coals.

Molly Yeh makes some of her favourite dishes for an outdoor movie night on the farm. They include nachos piled high with BBQ pulled pork.

Molly Yeh is hosting an indulgent brunch party. On the menu are blueberry blintzes and a breakfast salad with soft-cooked eggs and crispy walnut sausage patties.

Molly Yeh is hosting a playdate for her daughter. She makes homemade granola bars, falafel-spiced turkey burgers and grilled corn salad with a creamy avocado ranch.

Molly's old band stops by the farm for a home-cooked meal, including orecchiette with broccolini and sausage and crispy fried mozzarella sticks.

Molly Yeh is hosting a party for a family of farmers. She serves up a menu including meatball-stuffed biscuits and creamy polenta with crispy bacon.

Molly Yeh makes some of her favourite Chinese-inspired recipes for her family. On the menu are sweet and sour pork and chocolate-stuffed sesame balls.

The team honour Earth Day with fresh finds that celebrate spring flavours. They make seafood stew with cilantro broth, Italian-stuffed artichokes and more.

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

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.

Annie Starke shares an awesome Sunday roasted chicken dinner transformed into enchiladas. Grain bowls and noodle salad are also on the menu.

Annie Starke shares recipes inspired by Bozeman, Montana. She serves lamb lollipops, BLT salad with pickle beer dressing and a farmer's market pie.

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

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.

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

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

The first three teams of cake, sugar and cookie artists create a scene depicting what it would look like if Santa starred in a buddy adventure movie.

The team serve up easy and tasty recipes to cool things down during the hot days of the summer. They beat the heat with a pickled watermelon and more.

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.

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.

Bobby Flay is pushed out of his comfort zone as Ted Allen and Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

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

The modern grills and smokers have been replaced with Old West, bare-bones live-fire gear. The Brawlers rustle up breakfast and a cowboy-worthy feast.

Robert helps a Russian immigrant who's fighting to save her Las Vegas restaurant, Burnt Offerings. He must find unique ways to raise revenue and cut costs.

Ching meets Antonio Coelho who owns a Macau institution that serves up Portuguese food. He cooks Ching his signature seafood Cataplana.

The seven remaining bakers are challenged to create impressive ice cream cone cupcakes. Who will impress the judges and who will be sent home.

It's Fieri vs. Fieri as Guy and Hunter divide up six of their favourite all-star chefs to see whose team makes the best game day platter.

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.

The final four bakers are challenged to make a cherished family recipe and an heirloom wedding cake. The judges crown the champion and award the $25,000 prize.

Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, one of the most feared and accomplished competition cooks in America.

Sunny Anderson and journalist Sage Steele share a military connection with chefs Star Maye and Marie Yniguez as they put Bobby Flay through drills.

Chefs Emily Oyer and Dan Jacobs are back for revenge! Ted Allen and TV host Lauren Scala help to ensure one chef doesn't lose twice to Bobby Flay.

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

Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop.

The team serve up easy and tasty recipes to cool things down during the hot days of the summer. They beat the heat with a pickled watermelon and more.

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.

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 seven remaining bakers are challenged to create impressive ice cream cone cupcakes. Who will impress the judges and who will be sent home.

It's Fieri vs. Fieri as Guy and Hunter divide up six of their favourite all-star chefs to see whose team makes the best game day platter.

The team celebrates spring with delicious dishes like apricot habanero grilled pork chops and lemony berry cheesecake. And, Broadway star Daniel Breaker stops by.

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 chefs play a carnival-style game to determine their protein choice and have 30 minutes to create a masterpiece, with no salt in the pantry.

The chefs make a hearty, high-end dinner in 45 minutes for a construction crew using only the crew's lunches, bent pans and construction tools.

The chefs must create a hearty French entrée and side with frozen ingredients and shared access to only one oven, stovetop and fryer.

Four of Guy's favourite DDD seafood chefs make some waves in Flavortown Market. They create a regional fish dish using the catch in their fly-fishing net.

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

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

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.

SF'. Guy Fieri invites culinary duos from Los Angeles and San Francisco to each prepare three-course feasts designed to prove which city's food is best.

Guy Fieri hosts a burger bonanza! The meaty feast includes grilled shrimp burgers, fried chicken burgers and bison meatloaf burgers.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

The gang mixes things up with creative and delicious combos of cookout favourites. On the menu are tasty BBQ chicken fajitas and Caesar pasta salad.

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 are eager to impress as they race to make appetisers with mizuna and a weird pizza, but first-round jitters are a real problem.

And, a joint in Arizona serves up true German flavour.

And, a noodle shop in Portland is churning out thousands of dumplings a week.

Next, things are smoking with an appetizer made with smoked fish and in Des Moines, a smoked duck special.

Guy Fieri's checking in on some of his favourite joints serving up a bite for any time of day. Up in Denver, he tries a couple of new late-night Italian options.

Robert visits Cafe No Fur in Las Vegas, where the owners - a model and a former poker player - must change their stubborn ways if they want the business to survive.

Ching checks out Tskiji fish market, the biggest fish market in the world. She then heads to a popular sushi joint to get a sushi masterclass.

The last six bakers are challenged by Duff Goldman and Valerie Bertinelli to create Italian rainbow cookies with classic flavours like apricot, almond and hazelnut.

Guy Fieri gives food truck families the ultimate road test by challenging each member to a shopping and cooking relay race. Who will win the big cash prize.

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.

Twelve bakers revisit the dessert that sparked their love for baking. Then, they must impress the judges with cakes inspired by a loved one.

Brooke Williamson and Tiffany Derry are cheering for returning chefs Kathy Fang and Nate Appleman to have victory over Bobby Flay.

Nice Pie'. Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in an unforgettable showdown before the winner takes on Bobby Flay.

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

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.

The last six bakers are challenged by Duff Goldman and Valerie Bertinelli to create Italian rainbow cookies with classic flavours like apricot, almond and hazelnut.

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.

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.

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 make two meals using no more than 10 lbs. of total ingredients! Plus, they make a weeknight dinner with two items from the clearance rack.

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

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

With legendary judges working as their sous chefs, four chefs compete to see who will win $25,000 in cash, $25,000 for charity and legendary status.

Bobby Flay is pushed out of his comfort zone as Ted Allen and Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

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

The modern grills and smokers have been replaced with Old West, bare-bones live-fire gear. The Brawlers rustle up breakfast and a cowboy-worthy feast.

The hosts use their favourite time-saving hacks to create quick dinners. They prepare an Oktoberfest cheat sheet and cook a falafel chicken cutlet.

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.

Four chefs cook Thai-inspired meals, starting with chicken feet in the first basket. A colourful entrée basket includes some pretty purple dumplings.

Four chefs have a lot of ideas for mixing turkey legs with milkshakes before rushing to make steak work with a wacky candied surprise.

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

Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.

Ching discovers a Sichuan restaurant that's mad about spice, packing fiery heat and big flavours.

Valerie Bertinelli and Duff Goldman challenge the five kid bakers to create beautiful decorations and mouth-watering layers in showstopping trifles.

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.

Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Things get heated when the bakers spice up bento box cakes using aphrodisiacs. And they must balance passion and heat for a passion fruit dessert.