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

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,

Guy Fieri pairs four chefs in teams of two to create an elevated weeknight dinner. Then, the winning teammates must face off in a head-to-head battle

Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes

In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma

Chopped Junior champions take a seat at the Chopping Block as regular Chopped judges compete for charity

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

Noah Cappe, Tiffani Faison and Shota Nakajima explore the food scene in Newport, Rhode Island. They taste everything from chowder and noodles to burgers and biscuits

The hosts share money-saving ingredients for hearty family meals. They make a slow-roasted pork shoulder, a chilaquiles frittata and more

Guy Fieri checks out seafood and chicken sensations, from garlic prawns in Los Angeles to mile-high tower of fried chicken in Denver

Returning winners from all corners of the US - North, South, East and West - are back to see who can conquer all and win $50,000!

Inspired by outrageously good sleepover breakfasts, each sibling team makes an over-the-top dessert imposter breakfast with three different dishes

The competitors make appetisers made from fish collars and green chickpeas. Plus, they use cured tuna hearts and mushrooms to put a twist on Italian cuisine

Host Sunny Anderson tasks the three finalists with creating a three-foot-tall panoramic Easter egg. Which baker will be crowned winner and take home $25,000?

Zoë makes two versions of her son's favourite dessert - cheesecake. One has a blueberry swirl, and the other is topped with roasted tomato and feta

The chefs' cowboy-themed challenges include using breakfast hash ingredients that are slid down a bar and prepping cornbread on moving saloon doors

Guy Fieri invites four chefs with vegan restaurants to compete. They must make their vegan best seller using only nine pounds of groceries

Guy Fieri's headed back for top-tier tenderloin in Memphis, short rib gnocchi near Boston, and out-of-this-world wagyu in Lackawanna, NY

Guy Fieri revisits real-deal barbecue in San Antonio, veggie-loaded lasagne in Jersey, and killer potato cakes in Syracuse, NY

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,

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

Antonia Lofaso challenges the chefs to create delicious summer dishes for the 4th of July. The losing chefs must battle it out over a grilled family feast

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon

Michael Symon and comedian Chris Redd leave Bobby Flay in tears while chefs Adam Pawlak and Page Pressley impress with their takes on a classic

Three chefs compete for a chance to take on judge Tiffani Faison. In the first round, they must cook a dish using carrot cake soda and water spinach

Guy Fieri pairs four chefs in teams of two to create an elevated weeknight dinner. Then, the winning teammates must face off in a head-to-head battle

The hosts share money-saving ingredients for hearty family meals. They make a slow-roasted pork shoulder, a chilaquiles frittata and more

Guy Fieri checks out seafood and chicken sensations, from garlic prawns in Los Angeles to mile-high tower of fried chicken in Denver

Returning winners from all corners of the US - North, South, East and West - are back to see who can conquer all and win $50,000!

The chefs' cowboy-themed challenges include using breakfast hash ingredients that are slid down a bar and prepping cornbread on moving saloon doors

Guy Fieri invites four chefs with vegan restaurants to compete. They must make their vegan best seller using only nine pounds of groceries

The team serves up top tailgating dishes for college homecoming parties. The menu includes chorizo and cheese loaded fries and a Greek layer dip

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket

Chef Dale Talde brings a chip on his shoulder and challenging round three ingredients in hopes of stumping the Titans to win $25,000

The second-round action continues as the last of the Super 16 fights for a chance at the quarterfinals. Guy Fieri has four final spots in the Great 8

Renowned chefs from across America compete in a five-part tournament. In this preliminary battle, four culinary greats from the West face off

In this tournament battle, four Southern chefs open the appetiser basket and find some comfort foods to inspire them to lean into their culinary roots

Four Northern chefs battle to see who will represent their region in the $50,000 finale, and they start off with a strange paste in the appetiser round

Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut

Rachel digs deep into the larder to create a crab and pineapple tartare, a Mediterranean-inspired cannelloni dish, and meringue and praline kisses made without eggs

Astronaut Nicole Mann joins Ina to share stories from her time in orbit. Ina bakes an apple crostata and gives a masterclass in seared scallops

Ina Garten makes overnight Belgium waffles for Pulitzer Prize-winning author David Remnick before hosting a parmesan chicken cooking class

The team serves up a scrumptious brunch that dads will love. There's everything from a bagel breakfast casserole to a strawberry pandowdy

Guy Fieri visits a Vietnamese sandwich shop in Salt Lake City and meets a Greek chef making Mexican dishes in Texas. And, a joint in Arizona serves up true German flavour

Guy Fieri hits up some of his favourite hometown haunts. He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA

Guy Fieri gets a second helping at his first Peruvian place in Chicago. Plus, in Portland, a walk-up window with international influence has its fair share of dining developments

Ina Garten and Bobby Flay discuss their culinary careers while enjoying cherry pistachio biscotti, sweet coffee, and fresh pasta

Ina invites journalist Frank Bruni to the barn. They enjoy parmesan thyme crackers and Ina gives him a fool-proof gruyere and herb omelette lesson

Chef Stephanie Boswell helps Olympian Jeannette Bolden-Pickens, who is desperate to save the LA bakery that her family has owned for three generations

Sunny Anderson welcomes eight bakers who must put their best rabbit's foot forward and make a dessert featuring the ultimate Easter ingredient - chocolate!

Zoë demonstrates the delicious versatility of a family favourite, crêpes. She prepares a tasty bananas Foster filling and a savoury crêpe manicotti

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby how it's done

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay

Jet Tila may be friends with the Titans, but he's ready to be 'not so friendly' to add Triple Threat Champion to his list of accolades

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

Three of the wildest chefs - Brian Malarkey, Maria Mazon, and Justin Warner - bring $5,000 of their own cash for a night of wild cards and wild food

Inspired by outrageously good sleepover breakfasts, each sibling team makes an over-the-top dessert imposter breakfast with three different dishes

The competitors make appetisers made from fish collars and green chickpeas. Plus, they use cured tuna hearts and mushrooms to put a twist on Italian cuisine

Chef Stephanie Boswell helps Olympian Jeannette Bolden-Pickens, who is desperate to save the LA bakery that her family has owned for three generations

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket

Ree makes a variety of sweet festive treats! They include cinnamon roll cookies, red velvet crinkle cookies and no-bake cornflake wreaths

Ree makes a tasty combo of two comforting classics in one breakfast: carrot cake French toast. Dishes also include corn and chili chowder and fried tomato sandwich!

Ree makes almost healthy versions of classics! They include cheeseburger sliders with Portobello mushrooms instead of buns, cauliflower fried rice and zucchini lasagne

Ree and Ladd enjoy a night in together with some delicious dishes. She makes surf and turf skewers, romaine wedge salad with a tasty ranch dressing

Ree has two busy days ahead of her so she prepares some meals in advance. Her recipes include maple sausage breakfast burritos and cobb-wedge salad

Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies

Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert

Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart

Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons

Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake

The gang prepares for fall with warming recipes. Sunny Anderson bakes her ham and cheese biscuits with honey Dijon butter, and Jeff Mauro makes a cookie butter pie

Three champions are on a mission to beat judge Marc Murphy. The chefs get escargot in the first basket, and a spicy surprise awaits them in the entree basket

The final four chefs are shocked when the judges challenge them to create a three-course menu using only five ingredients per dish

The two remaining chefs are stunned when some unwelcome guests arrive at the villa. Judges Alex Guarnaschelli and Gabe Bertaccini choose the winner

Sunny Anderson asks the bakers to travel to Easter future, where savoury dishes have become sweet. Then, the bakers pair up to make time machines

The bakers are challenged to tackle some of the biggest wedding trends. They make over-the-top Easter wedding cakes that taste as good as they look

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 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?

Inspired by outrageously good sleepover breakfasts, each sibling team makes an over-the-top dessert imposter breakfast with three different dishes

The competitors make appetisers made from fish collars and green chickpeas. Plus, they use cured tuna hearts and mushrooms to put a twist on Italian cuisine

The hosts get ready for summer with new takes on top recipes, including spiced-up burgers, frozen lemonades and fruity pies

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals

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

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

The three finalists make their best chicken dinner before the final two chefs must swap carts and create a celebration dinner to win $70,000

Host Sunny Anderson challenges the seven remaining bakers to create dessert pizzas inspired by crave-worthy cookies and make edible garden cakes

Zoë prepares jelly doughnuts to share with her mum. Plus, they bake another filled pastry together based on her great-great-grandmother's recipe

Guy Fieri's headed back for top-tier tenderloin in Memphis, short rib gnocchi near Boston, and out-of-this-world wagyu in Lackawanna, NY

Guy Fieri revisits real-deal barbecue in San Antonio, veggie-loaded lasagne in Jersey, and killer potato cakes in Syracuse, NY

The chefs make deli-worthy dishes before completing a grand gesture. The final stakeout comes down to a difficult decision between two dipped dishes

Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut

Rachel digs deep into the larder to create a crab and pineapple tartare, a Mediterranean-inspired cannelloni dish, and meringue and praline kisses made without eggs

Astronaut Nicole Mann joins Ina to share stories from her time in orbit. Ina bakes an apple crostata and gives a masterclass in seared scallops

Ina Garten makes overnight Belgium waffles for Pulitzer Prize-winning author David Remnick before hosting a parmesan chicken cooking class

The three finalists make their best chicken dinner before the final two chefs must swap carts and create a celebration dinner to win $70,000

Three of the wildest chefs - Brian Malarkey, Maria Mazon, and Justin Warner - bring $5,000 of their own cash for a night of wild cards and wild food

Ina Garten and Bobby Flay discuss their culinary careers while enjoying cherry pistachio biscotti, sweet coffee, and fresh pasta

Ina invites journalist Frank Bruni to the barn. They enjoy parmesan thyme crackers and Ina gives him a fool-proof gruyere and herb omelette lesson

Three champions are on a mission to beat judge Marc Murphy. The chefs get escargot in the first basket, and a spicy surprise awaits them in the entree basket

Guy visits Cuba, to check out the food scene there. There's coffee lobster and a regional pork plate, followed by a Soviet-style ravioli and chicken Kiev

Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains

Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits

Guy Fieri cruises Maui, Hawaii, with his buddy chef Reno Henriques for regional favourites such as moco and kalbi ribs, food truck fare and St. Louis-style barbecue

Guy Fieri tucks into big international flavours. He visits a Filipino joint in LA, samples Ethiopian cuisine and enjoys Indian classics in Minneapolis

Guy Fieri samples gumbo in LA, a Minneapolis deli serving meatless meats and a Hawaiian noodle spot dishing out ramen and Vietnamese crepes

Guy Fieri samples pub food in Minneapolis, Miami and LA, from wild boar gnocchi to a lamb belly BLT. And, he meets Harry Wayne Casey from KC and The Sunshine Band!

Guy Fieri rolls into Minneapolis for a family pizza-making tradition, Miami for Haitian classics and Portsmouth, NH, for global-inspired street food

This trip, Guy Fieri tucks into cosmopolitan comfort food. He samples corned beef and cabbage, Ethiopian specialties, and lamb poutine-loaded hot dogs!

Guy Fieri is going carb-crazy this trip! He finds a deli serving up lamb burgers and ribs. And, a Koreatown eatery makes Asian buns and a bacon-corn dish

Guy Fieri visits small towns with big food! He checks out a butchery cranking out corn dogs and a 1700s inn-turned-gastropub serving a spin on disco fries

The team shares new twists on viewers' fall favourites, with dishes including apple mug pie. Plus, cookbook author Samantha Seneviratne bakes a maple cream pie

Previous winners return to take on judge Maneet Chauhan. Cereal and odd meatballs make for a tough round one, and an edible centrepiece is in the next basket

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

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

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

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

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

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

Guy Fieri's son Hunter puts six returned items in each chef's cart, and the competitors must use all six ingredients throughout both rounds

Guy Fieri hits up some ultimate dining spots by the shore. First, he's in Honolulu to meet an old buddy reeling in fresh poke. And in San Diego he visits a fresh fish market

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

A group of junior chefs make fun cuisine with foods on sticks. In the first round, their skewered appetisers must include stuffed pasta

Chef Stephanie Boswell helps Olympian Jeannette Bolden-Pickens, who is desperate to save the LA bakery that her family has owned for three generations

Ina Garten and Bobby Flay discuss their culinary careers while enjoying cherry pistachio biscotti, sweet coffee, and fresh pasta

Ina invites journalist Frank Bruni to the barn. They enjoy parmesan thyme crackers and Ina gives him a fool-proof gruyere and herb omelette lesson

The team are all about indulgent treats and over-the-top sweets, like a rich classic fettuccine alfredo, easy OG sugar donuts and more

Guy Fieri takes a walk down memory lane with marsala meatballs in Florida, smoked rib tips in Colorado and wild grilled cheese in North Carolina

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

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon

Michael Symon and comedian Chris Redd leave Bobby Flay in tears while chefs Adam Pawlak and Page Pressley impress with their takes on a classic

Martel Stone brings his West African-inspired flavours to settle a score with Titan Brooke Williamson and win $25,000

Sunny Anderson asks the six remaining bakers to make doughnuts infused with a shot of caffeine and piñata cakes filled with homemade treats

Zoë hosts a women's business brunch with a French-themed menu. It includes a rustic apple tarte Tatin and savoury spinach and cheese soufflés

Chefs Eric Greenspan, Antonia Lofaso and Aarti Sequeira step away from the judges' table to cook their way to a spot in the tournament finale

Four burgermeisters make over-the-top cheeseburgers before using an alternate ground meat and produce item for their winning burger and fries

Guy Fieri samples sauced-up chicken tacos in California! Then, it's mom's mouth-watering pasta in Florida, and over-the-top Thai creations in Las Vegas

Guy Fieri seeks meat with a little sweet. In Santa Barbara, he visits a hidden gem serving Korean paella, then he visits a Boca Raton food truck

Nine BBQ masters introduce themselves and their 'cue in hopes of being picked by their favorite team captain - Bobby Flay, Anne Burrell or Jet Tila

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

Antonia challenges the chefs to flip a tropical drink into a meal. In the final, the last two chefs make dinner using ingredients from their dream destination

Chef Antonia Lofaso is back for the ultimate coastal culinary battle! Brian Malarkey and Eric Adjepong take on iconic pier food and play classic boardwalk games