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 team focuses on their favourite carbohydrate-based dishes. On the menu is sundried tomato and rosemary focaccia plus egg fried rice.

Four champs who were previously defeated return to the kitchen, hungry for sweet redemption. Sardines are the main protein in the appetiser basket.

Rachel recreates three classic dishes. They include onion soup, peppers and tomatoes stuffed with smoky rice and a semolina pudding with a caramel crust.

Rachel makes comforting food to enjoy at home. Dishes include homemade pasta with spicy tomato sauce and a blueberry and oat lattice pie.

Rachel Khoo gives her culinary tips and for creating amazing food at home. She prepares a dark chocolate pudding, roast chicken parcels and a spring salad.

Rachel serves up her favourite recipes using everyday ingredients. Dishes include a quick lentil dal with homemade flatbreads, fresh pesto, and peach-ripple ice-cream.

Rachel reimagines her favourite childhood recipes. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps.

Rachel shows how the best food can come in small packages. She serves up wraps stuffed with roasted vegetables, puff pastry parcels and pan-fried dumplings.

Guy Fieri invites four of the previous greatest competitors to the grand reopening of Flavortown Market for a two-part $25,000 tournament.

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.

In a burger-themed battle, the chefs get a deep-fried surprise and a sloppy classic in round one. Next, they must cook with a bizarre canned product.

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

Brian Malarkey and Eric Adjepong face off in a fast-food glow up for the biggest advantage yet. Then, the teams throw down by creating a coastal-themed picnic.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

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

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.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin 'Boots' Johnson in a mighty battle to defeat Bobby Flay.

Twelve new contenders show off their skills to Bobby Flay, Anne Burrell and Sunny Anderson. In an ode to the Golden State, they serve up tacos.

Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize.

Robert visits Rest Haven in Clarksdale, Mississippi, and finds an owner who needs to trust her son and her staff in order to save her family business.

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

Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

Nine elite bakers are challenged to make their own version of Maryland's Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.

Antonia Lofaso is on the beach for a day of roughing it! While Eric Adjepong and Brian Malarkey fish for seafood, the chefs pack ingredients for a seafood feast.

The finalists head to an iconic patisserie where they sample macarons. Then, the bakers use what they've learned to create a dessert tasting menu.

Brothers Steve and Brian Redzikowski compete for the chance to take down Bobby Flay. Olympic skier Gus Kenworthy and chef Alex Guarnaschelli decide who will face Bobby.

Alton Brown and Jet Tila bring in heavy-hitters to beat Bobby with two James Beard Award-winning chefs, Cleveland's Jonathon Sawyer and New York City's Mark Ladner.

Four champs who were previously defeated return to the kitchen, hungry for sweet redemption. Sardines are the main protein in the appetiser basket.

Guy Fieri invites four of the previous greatest competitors to the grand reopening of Flavortown Market for a two-part $25,000 tournament.

Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

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

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize.

Robert visits Rest Haven in Clarksdale, Mississippi, and finds an owner who needs to trust her son and her staff in order to save her family business.

The team puts new twists on classic game day recipes. The menu includes buffalo chicken calzone, Italian nachos and chocolate peanut butter dip.

It's judges vs. champions as two separate knockout rounds determine which judge and champion face off for the $100,000 title fight.

Robert tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill. Can he help the owners or will they close.

Robert Irvine helps a beloved restaurant on the brink of closing its doors in Ferguson, Missouri. The owners have run out of money and options.

The owner of a Cajun seafood restaurant is too friendly with her employees. Can Robert Irvine help her to command respect and become a real boss.

In the finale of the Grand Reopening contest, Guy challenges the chefs to make an appetizer and a main course using nine ingredients and a mystery protein.

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.

The chefs tackle mac and cheese. The first-round basket includes a cocktail, and the entree round features a mac and cheese-inspired brunch item.

It's an epic tournament as eight celebrated chefs compete for the first time in Flavortown Market. They start with a signature sandwich.

Michael Symon recreates the Greek-American dishes of his childhood, including his mother's pasta, a crispy salad and a mashup of two desserts.

Strawberries steal the show when Michael Symon makes spatchcock chicken and strawberry salad. plus, Liz puts together a fresh strawberry pie.

New York City Chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish. Now, he faces the Titans with a new strategy.

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

Four young cooks show off their talents to impress the judges. It's chicken and waffles to start with then pork with tropical flavours and a coconut desert.

S6/E1 - Triple D Nation: Food Fired Up'. Guy Fieri revisits fired-up favourites. They include hot pizza in Boulder, CO, tasty turnovers in Mesa, AZ, and bomb BBQ in Memphis, TN.

S6/E2 - Triple D Nation: Diner Dishes'. Guy Fieri digs in diner style with mighty mac 'n cheese in Atlanta, brisket hash in San Antonio and a supreme breakfast burrito in Scottsdale, AZ.

Eddie Jackson surprises program manager and home cook Marcus with a once-in-a-lifetime opportunity to go up against master chef Antonia Lofaso.

Eddie Jackson hosts a big game showdown between nurse practitioner Robin and celebrity chef Joe Sasto. Will Robin secure the win and bring home $5,000.

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize.

A former NASA physicist's move into the restaurant business has been a complete disaster. He needs Robert's help to save his business and rebuild his life.

Guy Fieri reels perfect pierogies in Westminster, Colorado, killer Caribbean in San Antonio, Texas, and Southern seafood in Brunswick, Georgia.

Guy Fieri samples spicy and sweet foods, such as righteous rum cake in Georgia, artisan pizza in Colorado, and dynamite duck in San Antonio.

The eight bakers must feature Montana and Idaho's famous huckleberries in their huckleberry pastry tower. Next, the bakers celebrate Utah's official snack.

With the ultimate summer getaway worth $25,000 on the line, Antonia Lofaso challenges the finalists to serve their best shack snack and signature dinner.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

Canadian chef Lawrence Letrero matches wits with Ohio's Jack Moore for the chance to take on Bobby Flay. Scott Conant and Anne Burrell are the guest judges.

It's judges vs. champions as two separate knockout rounds determine which judge and champion face off for the $100,000 title fight.

In the finale of the Grand Reopening contest, Guy challenges the chefs to make an appetizer and a main course using nine ingredients and a mystery protein.

New York City Chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish. Now, he faces the Titans with a new strategy.

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

Four young cooks show off their talents to impress the judges. It's chicken and waffles to start with then pork with tropical flavours and a coconut desert.

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize.

A former NASA physicist's move into the restaurant business has been a complete disaster. He needs Robert's help to save his business and rebuild his life.

The team serves up a plate of summer flavours with cornbread panzanella. And, cookbook author Justin Chapple makes olive oil and herb crushed potatoes.

Four carnivores face off in a pork battle that begins with a double helping of pig in the first basket. The next basket includes some fancy mushrooms.

Andrew Zimmern enjoys the bold, tropical flavours of Curacao. This former Dutch trading hub's local cuisine is blended and diverse like the African stews and Dutch cheese.

Andrew is on a culinary adventure, exploring the delightful cuisine of Seville, Spain. He tries delicacies like cured Iberico ham, gazpacho and serranito pork sandwiches.

Andrew Zimmern travels to the colourful Moroccan city of Fez. On the trip, he tucks into local treats like tagine-cooked meats, pastille and brouchettes.

Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-friend sweet dough balls.

Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample tasty local cuisine. He tucks into prawn curry, Portuguese chorizo and pork vindaloo.

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

Guy kicks off summer with a tournament full of games and grilled foods. Three of Guy's favourite chefs join him for a backyard bash.

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

Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

The chefs aim for bacon perfection! The appetizer basket includes a Japanese condiment and a bacon-y bar food, with biscuit dough in the entree round.

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.

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin 'Boots' Johnson in a mighty battle to defeat Bobby Flay.

Twelve new contenders show off their skills to Bobby Flay, Anne Burrell and Sunny Anderson. In an ode to the Golden State, they serve up tacos.

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.

The young chefs focus on all things breakfast from cereal and French toast to adult breakfast drinks. Who will make perfect eggs fastest and who will get the prize.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket. But how will they use it in the desserts.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

Joanna shares one of her favourite meals to make as the seasons change. She serves a rich and delicious Friendsgiving casserole and cherry almond crisp.

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize.

Robert visits the Dreadlife Kitchen in North Carolina. The owner is an ex-con who turned his life around but can't find success with his restaurant.

Guy Fieri goes fanatical for Phoenix-area fare. There's Irish-Southwest mashups, spiced-up pizza and redefined Mexican street food.

Guy Fieri dives into killer culinary and cocktails, from an over-the-top Mexican spot in San Antonio, TX, to a hidden speakeasy in Brunswick, GA.

The seven bakers put their own spin on South Dakota's kuchen. Then for the bake-off challenge they make a new dessert with Minnesota's scotcheroo ingredients.

Some of the best chefs in the world compete in a tough culinary competition for a chance to win the belt, the title of champion and $150,000.

Atlanta chef Chad Clevenger and Puerto Rican chef Anita Cartagena are ready to battle Bobby. Alex Guarnaschelli and actor Ben Rappaport referee the fight.

Foodies Michael Voltaggio and Laura Vitale join forces to teach Bobby Flay a thing or two. They bring along chef Alex Brugger and Tatiana Rosana to school Bobby.

Four carnivores face off in a pork battle that begins with a double helping of pig in the first basket. The next basket includes some fancy mushrooms.

Guy kicks off summer with a tournament full of games and grilled foods. Three of Guy's favourite chefs join him for a backyard bash.

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.

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.

The young chefs focus on all things breakfast from cereal and French toast to adult breakfast drinks. Who will make perfect eggs fastest and who will get the prize.

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize.

Robert visits the Dreadlife Kitchen in North Carolina. The owner is an ex-con who turned his life around but can't find success with his restaurant.

The team celebrates summer's greatest hits with charred tacos al pastor that are perfect for a pool party, easy road trip snacks and shrimp salad rolls.

Four chefs are ready for a meat battle featuring goat. In an intense first round, the competitors aim to impress with their butchery and flavour artistry.

Four talented cake makers compete to have their creation at the centre of an epic party celebrating the latest season of Sesame Street.

It's the 45th Anniversary of the film Willy Wonka and the Chocolate Factory. Four bakers will compete to have their cake creation at the centre of this epic event.

Four cake artists battle to capture dinosaurs in cake form. Only one baker will have their creation as the centrepiece of a gigantic party and walk away with $10,000.

Guy continues the games with a 'Flavortown 500' race with remote-controlled cars to see which chef gets first pick of the ingredients.

Guy Fieri reels perfect pierogies in Westminster, Colorado, killer Caribbean in San Antonio, Texas, and Southern seafood in Brunswick, Georgia.

Guy Fieri samples spicy and sweet foods, such as righteous rum cake in Georgia, artisan pizza in Colorado, and dynamite duck in San Antonio.

The competition continues with a battle devoted to pizza. The chefs find spaghetti and meatballs in an unusual form in the entree basket.

S6/E1 - Triple D Nation: Food Fired Up'. Guy Fieri revisits fired-up favourites. They include hot pizza in Boulder, CO, tasty turnovers in Mesa, AZ, and bomb BBQ in Memphis, TN.

S6/E2 - Triple D Nation: Diner Dishes'. Guy Fieri digs in diner style with mighty mac 'n cheese in Atlanta, brisket hash in San Antonio and a supreme breakfast burrito in Scottsdale, AZ.

Eddie Jackson surprises program manager and home cook Marcus with a once-in-a-lifetime opportunity to go up against master chef Antonia Lofaso.

Eddie Jackson hosts a big game showdown between nurse practitioner Robin and celebrity chef Joe Sasto. Will Robin secure the win and bring home $5,000.

Bobby Flay hosts a tough cooking competition as one competing chef faces off against Bobby's three culinary Titans for a chance to win $25,000.

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 junior chefs battle it out to impress the guest judges. In the dessert round the finalists have to add vegetables to their brownies. Which chef will win.

Joanna deep fries her favourite Monte Cristo sandwich and makes crunchy bread and butter pickles, refreshing strawberry tea and a blueberry buttermilk puff.

Joanna puts a spin on some breakfast classics, including cinnamon squares, eggs benedict casserole with hollandaise sauce and warm snickerdoodle coffee.

Ree Drummond spends just 16 minutes cooking four awesome meals, including a comfort-food combo, full chicken dinner and fuss-free salmon.

Ree Drummond spices things up with Cajun tequila shrimp lettuce wraps, peppery mac and cheese, colossal burgers and kicked-up margaritas.

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.

Chip and Crew check on Joanna as she prepares some of their favourite snacks for the weekend. French onion dip and Philly cheesesteak are on the menu.

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crown the champion and win the $10,000 prize.

The owner of 7th Restaurant and Lounge, Don, never asks for help despite being paralyzed. Robert works to convince Don that running a restaurant takes a team.

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

Guy Fieri has a sandwich extravaganza with awesome brisket au jus in Indianapolis, tender barbacoa in California and pastrami pizza in San Antonio.

The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.

Guy Fieri continues the first-round battles with some rematches and battles featuring newcomers ready to shake things up.

Iron Chef Michael Symon and actress Brooke Shields band together to take Bobby Flay down. Italian chef Carla Pellegrino and Atlanta's Idris Muhammad judge.

Previous judges Michael Psilakis and Einat Admony compete to bring the heat. Ted Allen and Sunny Anderson use their expertise to choose who will take on Bobby.

Four chefs are ready for a meat battle featuring goat. In an intense first round, the competitors aim to impress with their butchery and flavour artistry.

Guy continues the games with a 'Flavortown 500' race with remote-controlled cars to see which chef gets first pick of the ingredients.

Bobby Flay hosts a tough cooking competition as one competing chef faces off against Bobby's three culinary Titans for a chance to win $25,000.

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 junior chefs battle it out to impress the guest judges. In the dessert round the finalists have to add vegetables to their brownies. Which chef will win.

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crown the champion and win the $10,000 prize.

The owner of 7th Restaurant and Lounge, Don, never asks for help despite being paralyzed. Robert works to convince Don that running a restaurant takes a team.

The team enjoys dishes including elbow macaroni salad with pine puts. And, Chef Fabio Viviani stops by and makes bean salad with crispy mortadella bites.

Four chefs battle it out with bovine-centric ingredients. More than one of the competitors decide to show off their raw talent by serving uncooked meat.

Valerie Bertinelli and Duff Goldman go back to the 1970s as they challenge the 12 young bakers to make cakes in their chosen flavour inspired by a shag carpet.

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

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

Guy's summer tournament continues. In the second round, the chefs must use a slingshot to knock out unwanted ingredients.

Guy Fieri goes fanatical for Phoenix-area fare. There's Irish-Southwest mashups, spiced-up pizza and redefined Mexican street food.

Guy Fieri dives into killer culinary and cocktails, from an over-the-top Mexican spot in San Antonio, TX, to a hidden speakeasy in Brunswick, GA.

Four champions battle for the $25,000 prize. In each round, the ingredient baskets contain delicious reminders of the tournament's culinary themes.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket. But how will they use it in the desserts.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

The junior chefs battle it out to impress the judges with their chocolate skills. They have to add the sweet taste to their savoury entrées. Who will come out on top.

Duff Goldman and Kardea Brown pair up the remaining 10 kid bakers to create two-tiered Dog Man cakes. In a tasty twist, they must use bacon.

Bobby and Sophie Flay check out the culinary scene - and abundant seafood dishes - in the beach towns around LA. Later, Bobby cooks up a beach-inspired meal.

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

After Chip and Crew help pick out eggs for the day, Joanna shares the family's favourite recipe for the perfect buttery biscuit and all their preferred ways to eat them.

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crown the champion and win the $10,000 prize.

Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.

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 five remaining bakers reinvent the Boston cream pie using coffee syrup. In the bake-off, they create beautiful plated desserts based on Maine's whoopie pies.

Guy Fieri continues the first-round battles with four more matches. Reigning champion Chef Maneet Chauhan takes on the East A qualifier winner.

Chef Jouvens Jean takes on restaurateur Bruce Naftaly to beat Bobby at his own game. Chef Josh Capon and sports reporter Carolyn Manno team up to keep Bobby honest.

Chefs Katie Lee and Marc Murphy conspire to take down Bobby Flay. They're counting on chef Silvia Baldini and chef Austin Cobb to make their day and beat Bobby.

Four chefs battle it out with bovine-centric ingredients. More than one of the competitors decide to show off their raw talent by serving uncooked meat.

Guy's summer tournament continues. In the second round, the chefs must use a slingshot to knock out unwanted ingredients.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

The junior chefs battle it out to impress the judges with their chocolate skills. They have to add the sweet taste to their savoury entrées. Who will come out on top.

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crown the champion and win the $10,000 prize.

Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.

The team serves up meals perfect for kids. On the menu are chicken meatball casserole with roasted broccoli, French toast kebabs and quinoa-crusted chicken.

This fierce battle features a lean protein: bison! The first round sees the chefs going in distinct directions with their jellybean and rib appetisers.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Alton Brown challenges the competing chefs with a canned wonder in the appetizer round. Plus, can they elevate a shelf-stable surprise.

Alton Brown chooses strange ingredients for the competitors, starting with a super stinky item in the appetizer basket and a unique apple pie.

Alton Brown chooses the ingredients for an extraordinary tournament! They include sticky beans and a peculiar salad in the entree round.

Joanna deep fries her favourite Monte Cristo sandwich and makes crunchy bread and butter pickles, refreshing strawberry tea and a blueberry buttermilk puff.

Joanna puts a spin on some breakfast classics, including cinnamon squares, eggs benedict casserole with hollandaise sauce and warm snickerdoodle coffee.

Ree Drummond spends just 16 minutes cooking four awesome meals, including a comfort-food combo, full chicken dinner and fuss-free salmon.

Ree Drummond spices things up with Cajun tequila shrimp lettuce wraps, peppery mac and cheese, colossal burgers and kicked-up margaritas.

S5/E3 - Triple D Nation: Mexi-Cali'. Guy Fieri chows down on South-of-the-Border bites throughout California. He tastes monster sandwiches, Chile Verde and top-notch tampiquena.

S5/E4 - Triple D Nation: Wrapped'. A relocated Filipino spot in California has spicy pork fries worth the commute. Then, a Colorado staple celebrates a century of college-town classics.

S5/E5 - Ocean Eats And A Chicken Feast'. Guy Fieri checks out seafood and chicken sensations, from garlic prawns in Los Angeles to mile-high tower of fried chicken in Denver.

Before heading to her friend's cabin for the weekend, and since blueberries are in season, Zoë bakes her blueberry lattice bars and scones with wild blueberries.

For her new book about cookies, Zoë's oatmeal raisin cookies pass her boys' taste test, but she must start over when they don't like her raspberry Linzer.

Antonia Lofaso gets fancy with beach club-worthy cuisine. Eric Adjepong and Brian Malarkey send the chefs to the seafood market for surf and turf dishes.

Upon arrival in Paris, ten bakers create desserts that reveal their culinary point of view and showstopping cakes featuring a French staple: cream.

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

Chef Josh Capon and actor and comedian Lil Rel Howery cheer on chefs Declan Horgan and Melvin 'Boots' Johnson in a mighty battle to defeat Bobby Flay.

Twelve new contenders show off their skills to Bobby Flay, Anne Burrell and Sunny Anderson. In an ode to the Golden State, they serve up tacos.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket. But how will they use it in the desserts.

Comfort food connoisseurs Eddie Jackson, Molly Yeh and Damaris Phillips risk $5,000 of their own money in an intense game of skill and chance.

Duff Goldman and Kardea Brown pair up the remaining 10 kid bakers to create two-tiered Dog Man cakes. In a tasty twist, they must use bacon.

Bobby and Sophie Flay check out the culinary scene - and abundant seafood dishes - in the beach towns around LA. Later, Bobby cooks up a beach-inspired meal.

Upon arrival in Paris, ten bakers create desserts that reveal their culinary point of view and showstopping cakes featuring a French staple: cream.

This fierce battle features a lean protein: bison! The first round sees the chefs going in distinct directions with their jellybean and rib appetisers.

Andrew explores the food of Veracruz, Mexico, by sampling Arroz a la tumbada, which includes a whole boiled octopus, as well as favourites like chile relleno and picaditas.

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.

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.

Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.

The gang is throwing summer block party! They prepare dishes including smoked drumsticks, shrimp, corn and bean salad and a pink lemonade cake.

Four chefs battle using super spicy foods, including one of the hottest peppers on earth. A hot Indian dish finds its way into the second round.

Paul Hollywood returns to the capital of Cyprus, Nicosia, where he worked and lived for six years. He bakes the traditional Cypriot dishes that he loves.

Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.

Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

In Pingdong, Armando seeks out Taiwan's freshest seafood, braves turbulent waters to try some Sakura shrimp, and creates an unforgettable taco.

In Hualien, Taiwan, Armando journeys through green pastures to get some spectacular pork. Later, he meets a man who treats his pigs like royalty.

Armando visits salt flats and then picks up his very own golden goose. In the kitchen, he reveals how to make the most of his fantastic fowl.

Armando is on a quest to find the best free-range chicken Taiwan has to offer. Later, he prepares sautéed chicken and locally grown vegetables.

In Yilan, Taiwan, Armando learns the secret behind the famous Peking Duck and hunts for duck with his bare hands.

Armando gets a taste of aboriginal life with Taiwan's KaoShih tribe. The hunters demonstrate how to set boar traps and catch freshwater shrimp.

Duff Goldman and Kardea Brown pair up the remaining 10 kid bakers to create two-tiered Dog Man cakes. In a tasty twist, they must use bacon.

Bobby and Sophie Flay check out the culinary scene - and abundant seafood dishes - in the beach towns around LA. Later, Bobby cooks up a beach-inspired meal.

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

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

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

Inspired by the flavours and fun at the Minnesota State Fair, Zoë makes an angel food cake with a cherry studded whipped topping and orange cream pops.

Zoë is hosting a celebration to honour one of her mentors and makes a grand, multi-tiered chiffon cake infused with coffee and honeycomb candy.

Michael Symon answers The Big Easy's call with some New Orleans-style gumbo and chocolatey beignets. Liz sweetens the deal with a Sazerac.

Michael Symon honours his Greek roots as he grills up spanakopita and tahini-dipped summer vegetables. Liz complements dinner with an ouzo cocktail.

The remaining all-stars take on Guy Fieri's most twisted budget games in teams of two to make a weeknight dinner for four on a $25 budget.

The chefs showcase what they know about making amazing Venetian dishes. But a strikingly strange ingredient threatens to throw them off their game.

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

S6/E1 - Triple D Nation: Food Fired Up'. Guy Fieri revisits fired-up favourites. They include hot pizza in Boulder, CO, tasty turnovers in Mesa, AZ, and bomb BBQ in Memphis, TN.

S6/E2 - Triple D Nation: Diner Dishes'. Guy Fieri digs in diner style with mighty mac 'n cheese in Atlanta, brisket hash in San Antonio and a supreme breakfast burrito in Scottsdale, AZ.

Eddie Jackson surprises program manager and home cook Marcus with a once-in-a-lifetime opportunity to go up against master chef Antonia Lofaso.

Eddie Jackson hosts a big game showdown between nurse practitioner Robin and celebrity chef Joe Sasto. Will Robin secure the win and bring home $5,000.

Joanna deep fries her favourite Monte Cristo sandwich and makes crunchy bread and butter pickles, refreshing strawberry tea and a blueberry buttermilk puff.

Joanna puts a spin on some breakfast classics, including cinnamon squares, eggs benedict casserole with hollandaise sauce and warm snickerdoodle coffee.

Ree Drummond spends just 16 minutes cooking four awesome meals, including a comfort-food combo, full chicken dinner and fuss-free salmon.

Ree Drummond spices things up with Cajun tequila shrimp lettuce wraps, peppery mac and cheese, colossal burgers and kicked-up margaritas.

The remaining all-stars take on Guy Fieri's most twisted budget games in teams of two to make a weeknight dinner for four on a $25 budget.

Comfort food connoisseurs Eddie Jackson, Molly Yeh and Damaris Phillips risk $5,000 of their own money in an intense game of skill and chance.

Antonia Lofaso gets fancy with beach club-worthy cuisine. Eric Adjepong and Brian Malarkey send the chefs to the seafood market for surf and turf dishes.

Four chefs battle using super spicy foods, including one of the hottest peppers on earth. A hot Indian dish finds its way into the second round.

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.

Giada heads to a market to pick up fresh ingredients for an alfresco lunch. Her menu includes Grilled Kale Salad, Cherry Balsamic Chicken and Strawberry Cake.

Giada and her daughter prepare a decadent brunch. Dishes include Berries with Spiced Cream, a Peach and Bacon Frittata, and Lemon Ricotta Pancakes.

Stars reveal their favourite, over-the-top dishes: From Duff Goldman's King Kong-sized banana split to Robert Irvine's decadent bacon, mac and cheeseburger.

Stars reveal their favourite, over-the-top dishes: From comedian David Alan Grier's fried chicken feast to Rachael Ray's perfect Philly pork.

Stars reveal their favourite, over-the-top dishes: From Curtis Stone's sinful sundae to Carla Hall's deliciously deconstructed French toast recipe.

Chefs and stars reveal their favourite, over-the-top dishes: From decadent desserts to mouth-watering burgers. What do foodies secretly love to tuck into.

The team is savouring the flavours of the summer with a French onion burger, BBQ cauliflower, sparkling pineapple punch, and pistachio-plum crisp.

Hangry baskets are back, featuring foods for the broken hearted. In the first round, the chefs must incorporate the post-breakup standbys wine and chocolate.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

Chef Eduardo Garcia perfects his Reuben sandwich with from-scratch components including pastrami, sauerkraut, and 1000 island dressing.

Chef Eduardo Garcia hosts a pizza party! He sets up a make-your-own pizza bar that includes dough, sauces, and a variety of delicious toppings.

Chef Eduardo Garcia surprises his wife with a special date. After a day in nature, he prepares a dinner of scallops, grits, and his wife's favourite, cream cheese pie.

Eduardo hosts a friendly archery competition, followed by a campfire cookout that includes paella, grilled tomatoes, and lavender-honey ice cream.

Chef Eduardo Garcia cooks a rustic ranch-style dinner in his own personal 'food forest,' a massive garden filled with wild plants and aromas.

For the finale, Guy sends the finalists on a virtual summer road trip! The chefs must pick up state-inspired food items to feature in an upscale diner dish.

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

Guy Fieri has a sandwich extravaganza with awesome brisket au jus in Indianapolis, tender barbacoa in California and pastrami pizza in San Antonio.

The chefs get baskets inspired by late-night cravings. In round one, the chefs must create a dish using frozen pizza, meatballs and maitake mushrooms.

Upon arrival in Paris, ten bakers create desserts that reveal their culinary point of view and showstopping cakes featuring a French staple: cream.

Antonia Lofaso gets fancy with beach club-worthy cuisine. Eric Adjepong and Brian Malarkey send the chefs to the seafood market for surf and turf dishes.

Chef Rashida Holmes brings her Caribbean flavours to Bobby Flay's kitchen. Michael Voltaggio meets an ingredient he's never seen before.

The four junior chefs have to incorporate beetroot into their octopus carpaccio appetisers. Can the competitors impress the guest judge, ballerina Misty Copeland.

Scott Conant and Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.

Bobby Flay, Anne Burell and Sunny Anderson lead their teams in a classic relay before a gold-themed treasure hunt decides who's going home.

Four chefs face issues of confidence and competence as they focus on the fabulous food of Tuscany in all its fresh, humble glory.

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

12 young bakers are competing to impress the judges with their bacon cupcakes. They must use their assigned ingredient in a creative way for a chance to win.

In Stone Mountain, GA, Robert Irvine visits the failing Sweet Potato Café. The business is destroying its owners' finances and their 25-year marriage.

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.

The bakers get creative with Nevada's Basque cake using chili peppers. Then they combine New Mexico's state cookies, biscochitos, and flan into an original dessert.

It's the final four first-round battles as Guy Fieri welcomes culinary rockstars, newcomers and battle-tested all-stars to the kitchen arena.

Chef Ashley Gaboriault and award-winning chef Jeff Henderson compete to take on Bobby. Chef and former football player Eddie Jackson and Anne Burrell guest judge.

Acclaimed pastry chef David Lebovitz and chef-of-all-trades Ryan Scott compete to take on Bobby. Alton Brown and Valerie Bertinelli are the guest judges.

Hangry baskets are back, featuring foods for the broken hearted. In the first round, the chefs must incorporate the post-breakup standbys wine and chocolate.

For the finale, Guy sends the finalists on a virtual summer road trip! The chefs must pick up state-inspired food items to feature in an upscale diner dish.

Chef Rashida Holmes brings her Caribbean flavours to Bobby Flay's kitchen. Michael Voltaggio meets an ingredient he's never seen before.

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

The four junior chefs have to incorporate beetroot into their octopus carpaccio appetisers. Can the competitors impress the guest judge, ballerina Misty Copeland.

12 young bakers are competing to impress the judges with their bacon cupcakes. They must use their assigned ingredient in a creative way for a chance to win.

In Stone Mountain, GA, Robert Irvine visits the failing Sweet Potato Café. The business is destroying its owners' finances and their 25-year marriage.

The gang stirs up weeknight favourites like meat and potatoes, pasta and chicken and rice. And, there's taco night takeover with a taco skillet bake.

The competing chefs are surprised by parsley cake in round two. Next, the dessert basket includes cara cara oranges and a boozy condiment.

Robert Irvine heads to Louisiana to help a restaurant struggling to stay afloat after consecutive years of losing more than $100,000. Can Robert reverse the trend.

Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

Guy brings in four favourite chefs to compete in his games. He challenges them to demonstrate their skills with a dinner using limited ingredients.

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.

S4/E2 - Triple D Nation: Fried To Side'. Guy Fieri hits up a joint in Knoxville Tennessee, where the food comes straight to your car. He samples spiced crab cakes in Somers Point, New Jersey.

Four nurses who love to cook show off their culinary skills! In the appetiser round, the competitors are handed canned bacon, mahi mahi fillets and kohlrabi.

The remaining all-stars take on Guy Fieri's most twisted budget games in teams of two to make a weeknight dinner for four on a $25 budget.

Michael Symon answers The Big Easy's call with some New Orleans-style gumbo and chocolatey beignets. Liz sweetens the deal with a Sazerac.

Michael Symon honours his Greek roots as he grills up spanakopita and tahini-dipped summer vegetables. Liz complements dinner with an ouzo cocktail.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans, and for Brooke Williamson, it's an epic rematch.

Guy Fieri gets cheesy and meaty, starting at a New Jersey meat market with a unique sloppy joe. In Nashville, a taco joint piles nachos with hot local flavour.

The talented junior chefs compete against one another to win $10,000. But, the surprise ingredients in each round force the young cooks to get very creative.

S6/E3 - Triple D Nation: Africa & Asia'. Guy Fieri heads back for a taste of Thailand in Boulder, CO, Pakistani favourites in Tempe, AZ, and Moroccan specialties in San Antonio.

S6/E4 - Triple D Nation: Dough'ed Up'. Guy Fieri digs into dynamite doughs with focaccia burgers in Colorado, decadent dulce de leche cookies in San Antonio and a Sicilian pie in Arizona.

Home cook Luke aims to walk away with $5,000 when he goes head-to-head against chef Maneet Chauhan in a battle with pork as the star ingredient.

Software consultant Tommy Ranucci must prove he's great with grains when he faces off against his childhood hero, Chef Andrew Zimmern.

A slithery surprise challenges four chefs as they take on ingredients from Italy's robust Emilia-Romagna region.

Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.

The 11 remaining young bakers are challenged to make mini cheesecakes with colourful animal prints, from tiger to zebra - who will impress the judges.

In Madison, FL, Robert Irvine helps a diner owner's son find the self-confidence and vision to take over the family business. Can he make him prove he's ready.

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.

In the finale, the bakers must create a tsunami cake featuring lemons and avocados. Plus, they are challenged to build a two-foot-tall Hawaiian-themed dessert showpiece.

Guy Fieri welcomes the victorious Super 16 back into the arena to kick off the second round with four must-see matchups.

Tough guy Fernando Ruiz battles Mexican-born chef Paco Garcia for a chance at Bobby Flay, with chefs Donatella Arpaia and Scott Conant deciding which of them will win.

The kitchen goes metal as Jose Garces and Anne Burrell team up to take down Bobby. They've picked 'Tagine Queen' Aneesa Waheed and chef Ryan Lory to deliver the win.

The competing chefs are surprised by parsley cake in round two. Next, the dessert basket includes cara cara oranges and a boozy condiment.

Guy brings in four favourite chefs to compete in his games. He challenges them to demonstrate their skills with a dinner using limited ingredients.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans, and for Brooke Williamson, it's an epic rematch.

Guy Fieri gets cheesy and meaty, starting at a New Jersey meat market with a unique sloppy joe. In Nashville, a taco joint piles nachos with hot local flavour.

The talented junior chefs compete against one another to win $10,000. But, the surprise ingredients in each round force the young cooks to get very creative.

The 11 remaining young bakers are challenged to make mini cheesecakes with colourful animal prints, from tiger to zebra - who will impress the judges.

In Madison, FL, Robert Irvine helps a diner owner's son find the self-confidence and vision to take over the family business. Can he make him prove he's ready.

The gang throws together some quick and easy dishes that are perfect for those with a busy schedule. On the menu is pasta bake, curried shrimp and corn chowder.

This battle is packed with must-have ingredients for a hangover. A greasy favourite and carbs get the chefs' creative juices flowing in the first round.

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

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

Andrew explores the cuisine of Martha's Vineyard, the island community off the coast of Cape Cod. He finds lobster rolls, swordfish steaks and stuffed quahogs.

Andrew visits Lancaster County to celebrate iconic Pennsylvania Dutch dishes. He tastes chicken pot pie, soft pretzels and a dessert of shoofly pie.

Andrew explores New Hampshire's seacoast, which is a 13-mile stretch packed with culinary diversity. He finds Great Bay oysters and a hearty chowder.

Andrew explores the cuisine in the city of Sitka, Alaska, a place only reachable by boat or plane. He finds king salmon, halibut and Dungeness crab.

Chef Antonia Lofaso and Guy's son Hunter pull a prank on Guy by making this all-star competition all about eggs - even though Guy hates eggs.

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.

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.

Four talented chefs are challenged to make creative taco dishes. A frantic first round leads to some missteps in the kitchen, which could prove costly.

Scott Conant and Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.

Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.

Bobby Flay, Anne Burell and Sunny Anderson lead their teams in a classic relay before a gold-themed treasure hunt decides who's going home.

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

Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

The junior chefs tackle pizzas in all three rounds. Will they be able to incorporate the mandatory mystery ingredients into the appetizers, main and dessert.

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

Six chefs create dishes using a signature ingredient in hopes of taking the throne as the first ruler of the game and avoiding banishment.

Four chefs create coastal cuisine from Puglia, but one competitor's mistake causes a big stink in the kitchen - literally.

Blondies'. Duff Goldman and Valerie Bertinelli split the 10 remaining young bakers to settle the debate - which are better, brownies or blondies.

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

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.

Guy Fieri lets Duff Goldman turn Flavortown Market into Sweet City and invite America's best pastry chefs to compete. Whose frozen treat will win $10,000.