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.

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

Talented chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable moustaches to the kitchen to intimidate Bobby Flay on two levels.

Sara Haines tries to keep the winning streak alive with Anne Burrell to try to bring Bobby down. Chefs Jonathan Dearden and Scott Drewno go head-to-head.

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.

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.

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.

Guy Fieri digs into dishes just like Mama made, like mega meatballs in California, vegan comfort in Indianapolis and veggie tacos in San Antonio.

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

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.

The gang cook delicious recipes using ingredients from their own pantries. Jeff Mauro whips up a flavourful crispy salmon Provencal with red cabbage salad.

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.

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

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

Energetic beauty queen Thanuja Ananthan meets Indian artistic Chef Yogi in the kitchen to create new flavours, including garlic butter lobster tails.

Stand-up comedian Joanne Kam meets barbecue pit master Chef Nazri to cook meat on a wood fire. The sizzling menu includes smoked beef brisket.

The iconic golden voice of Malaysia meets the screaming voice of a legendary chef of Malaysia to make local delicacies overlooking the Malacca Strait.

From Wimbledon to the US Open, Amelia now has a different kind of match: in the kitchen of an exclusive Kuala Lumpur restaurant with Chef Raymond.

Guy invites four dessert chefs for a sweet treat showdown! They make fried dessert using the only ingredients they can carry and create sweets using vegetables.

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.

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

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.

Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days.

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.

Four chefs with a talent for live-fire cooking bring their passion to the kitchen. Second-guessing in round two leaves one chef confused about the main protein.

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

In the first shift of 24 nonstop hours, 24 talented chefs take on three challenges testing speed to impress judge Antonia Lofaso.

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 young bakers to create grilled dessert imposters! Side dishes include ribs, mac and cheese, hot dogs and baked beans.

Four chefs try to outbid each other in Guy Fieri's auction event. They'll fight for exclusive rights to the aisle they want to shop for their bountiful brunch.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

Abner Ramirez and Megan Mitchell join Joanna Gaines to help decide which of the five new bakers will move forward to the last open spot in the finale.

Valerie and Duff challenge the bakers to make cosmic cupcake pull-aparts. They must be decorated to look like the sun, a rocket, Saturn, a comet, or the moon.