Guest judge Valerie Gordon cracks down hard on both teams' take on dessert; one team's lack of communication during the dinner service causes chaos in the kitchen, resulting in a dramatic elimination.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The two remaining chefs pick from the season's past contestants to help in the final dinner service; the winner is announced.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

The chefs face a series of three difficult challenges, including using their senses to re-create a dish, creating a cohesive restaurant quality dish using mystery ingredients and making a dish of their choice using ingredients picked out by Ramsay.

John checks in in Bloomfield, ON for a 50oz Côte de Boeuf; John jets to Boston, Mass. for a masterclass in Thai street food and dives into the creamy crab curry; John explores the world of seafood in sunny Tofino, BC.

John flies to Courtenay, BC to dive into the seafood on offer and dip his spoon into their seafood chowder; in Boston, Mass., John gets some avocado toast with a Mexican twist.

John arrives in Portsmouth, N.H. to taste a taquito stuffed with braised pig's head; John hits the beach in Tofino, BC and downs a gigantic BBQ sandwich.

John tries a Boston restaurant's signature raviolo filled with a whole egg yolk; in Peggy's Cove, Nova Scotia, John learns the art of the lobster roll from the master of Maritime seafood himself; a Toronto burger joint with signature Ghanaian spices.

At Catch 22 Lobster Bar, classic comfort dishes turn into magnificent lobster creations; at Chicago Style Pizza, a favorite is a pizza stuffed into another pizza; at Topanga Cafe their specialty is Mexican dishes.

At the Urban Deli they serve huge deli sandwiches; Ches's Fish and Chips remains tight-lipped on a famous family batter recipe; at Reggie's Hot Grill John settles an argument between best friend owners.

Noah Cappe heads to the Vermont Maple Festival to dine on maple-infused carnival offerings; he celebrates the Mardi Gras Po'boy at the Great American Foodie Fest in Las Vegas and the stacked spam burger at the Riverside County Fair in Indio, Calif.

Noah Cappe visits the Washington County Fair in Utah for the Twisted Pickle Roll - a deep-fried pickle sushi dream come true - and has a little dessert in the desert with the Cookie Dough Dog. Then, he's off to the Clark County Fair in Nevada for Pretzel French Toast and the spicy Cheesy Carne Brick. Finally, Noah heads to the North Florida Fair in Tallahassee for their Southern Fried Softshell Sandwich, the Fiery Fiesta Funnel Cake and Grape Gems, a candy-coated fruity treat!

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

Guest judge Valerie Gordon cracks down hard on both teams' take on dessert; one team's lack of communication during the dinner service causes chaos in the kitchen, resulting in a dramatic elimination.

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.

Anne and Jeff introduce the recruits to the classic flavors and dishes of Italy with a trivia-filled gondola ride, an outrageous cooking relay, and making sausage and pepper sandwiches, which includes making sausages from scratch.

Anne Burrell and Jeff Mauro have their teams face off in boot camp's very first date night showdown, The Cupid Games, in which the recruits learn how to make sushi and hand-pulled noodles.

Anne Burrell and Jeff Mauro challenge the recruits with a blindfolded taste test of dangling, flavored bagels with cream cheese; the singles must create their own decadent breakfast sandwiches before trying their hand at fried chicken and slaw.

Anne Burrell and Jeff Mauro have their teams compete in a game where recruits taste spicy ribs, find ingredient balls hidden in a hot tub, and play catch with Velcro suits; the recruits create spicy wontons and learn how to make spice-rubbed steaks.

Boot camp transforms into a Parisian patisserie as Anne Burrell and Jeff Mauro task the singles with tasting and re-creating pastries; then, the teams create flavored profiteroles, and the recruits face cooking a romantic dinner for two on their own.

In the season finale, three chefs put it all on the line to win the title of Big Burger Battle Champion and the cash prize of $25,000.

Anne Burrell and Jeff Mauro are fresh from a wild night of partying, and the recruits use clues to retrace their steps from the night before and locate a misplaced dish; the singles learn about plating and presentation with a showstopping fish dish.

Anne Burrell and Jeff Mauro test the final four with a challenge to create a composed dish using ingredients in curated meal kits; the finalists prepare a three-course, restaurant-quality meal in hopes of impressing the judges and winning $25,000.

Former Yankee centerfielder and musician Bernie Williams.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Anne Burrell and Jeff Mauro are fresh from a wild night of partying, and the recruits use clues to retrace their steps from the night before and locate a misplaced dish; the singles learn about plating and presentation with a showstopping fish dish.

Anne Burrell and Jeff Mauro test the final four with a challenge to create a composed dish using ingredients in curated meal kits; the finalists prepare a three-course, restaurant-quality meal in hopes of impressing the judges and winning $25,000.

Anne and Jeff introduce the recruits to the classic flavors and dishes of Italy with a trivia-filled gondola ride, an outrageous cooking relay, and making sausage and pepper sandwiches, which includes making sausages from scratch.

Anne Burrell and Jeff Mauro have their teams face off in boot camp's very first date night showdown, The Cupid Games, in which the recruits learn how to make sushi and hand-pulled noodles.

Anne Burrell and Jeff Mauro challenge the recruits with a blindfolded taste test of dangling, flavored bagels with cream cheese; the singles must create their own decadent breakfast sandwiches before trying their hand at fried chicken and slaw.

The competition tries not to choke on processed cheese and baked beans; razor clams and hickory sticks; a family favorite makes an appearance in the dessert round.

Seafood in the appetizer round; quail; ice cream vs. ice cream.

Childhood treats in every round.

John heads to Québec City, QC to explore the flavors of la belle province with ultra-tender braised bison cheek; John gets back to nature in Tofino, BC and tries veggie burger that diners call the best in the province.

Noah Cappe heads to the Houston Rodeo for their cajun smoked tater; Noah visits the Clark County Fair in Nevada for some home cooking on a bun and goes back in time at the Medieval Fair of Norman, Okla., for the coronation of the crown cannoli.

John jets to San Diego, Calif., for a crash course in Chicano cooking; John heads to the East Coast to enjoy creamy, slow cooked risotto topped with pan-fried Bay of Fundy scallops; In Toronto, Ont.; John digs his fork into ricotta pancakes.

John jets to Long Beach, Calif., to explore the art of Filipino Brunch, from eggs to island French toast; John rolls down to New Haven, Conn.

Three Canadian eateries that only offer full-fat options.

Eight pounds of lobster at Saint John Alehouse; German fare at Fraser Park Restaurant.

South African mincemeat delicacy; deep-fried "poached" eggs with homemade hollandaise sauce; seafood pizza and Cajun mussels.

Pulled pork and spice-rubbed ribs from Boneheads BBQ; the Dam Pub serves up shepherd's pie potatoes; John dines on triple-cheese lasagna at the Landmark Cafe.

Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennesse; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Eva Longoria journeys to Galicia, a land once thought to be the end of the world; its wild landscapes produce exceptional ingredients and unforgettable flavors.

Eva Longoria explores Barcelona and the Catalonia region, a Mediterranean hub of creativity and cuisine, where world-class chefs push the boundaries of Spanish food.

Eva Longoria visits Andalusia, the birthplace of flamenco and bullfighting; from jamón ibérico to tapas, she savors the iconic flavors of the region.

In vibrant Madrid, Eva Longoria experiences a city that never stops moving; its rich mix of cultures creates an exhilarating cuisine that excites the senses.

Eva Longoria travels to the Basque Country where San Sebastian's imaginative cuisine reflects a proud cultural heritage and culinary mastery.

Eva Longoria journeys to Galicia, a land once thought to be the end of the world; its wild landscapes produce exceptional ingredients and unforgettable flavors.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Eva Longoria journeys to Galicia, a land once thought to be the end of the world; its wild landscapes produce exceptional ingredients and unforgettable flavors.

Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennesse; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Eva Longoria journeys to Galicia, a land once thought to be the end of the world; its wild landscapes produce exceptional ingredients and unforgettable flavors.

In this smokin' hot finale, three chefs heat up the Fire Masters Arena with their signature dishes; there's a bacon and egg battle in the Crossfire Round and an epic showdown between two BBQ heavyweights as they take on a Texas tailgate theme.

Three chefs hit the grills running in the Wildfire Round as they fight to make it past the first elimination; the competition gets a bit cheeky in the Crossfire Round, and the judges are treated to an open-fire East Coast feast in the final round.

A battle between hot and cold in the Crossfire Round.

John flies to Honolulu for a masterclass in traditional Hawaiian poke and poi made from vibrant purple taro root; across the world, John dives into the fresh seafood around in St. John's, NL with fish tacos and baked oysters.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros; on warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I.

John ventures down to Philadelphia for a spot famed for their Guatemalan food; John gets his hands dirty with the master of meat in Toronto where he learns the secret behind their renowned elk sliders.

Jewish classics at The Tallest Poppy; meatloaf muffin at The Cardinal Rule and spicy meatballs at Jr's.

At Blondie's they serve up a 9 lb double-decker hamburger; John is teased at Little Place; pizza sauce stirring skills at Neighbours.

John is transported back to his childhood at Tre Sorelle; schnitzel at Danske Bistro; authentic seafood chowder at Water Prince.

Urban Diner in Edmonton, Alberta for brunch; Fat City Frank's for hot dogs in Calgary, Alberta; the art of "the big smoke" at Phil's BBQ in Toronto, Ontario.

Kristopher Kyer, AKA Mr. Ringmaster, the youngest ringmaster in the history of the Ringling Brothers Barnum Bailey Circus; coming up on his 40th anniversary he wants to celebrate the milestone with his friends, family, and fellow Big Top enthusiasts.

Artist Krikor Tchay wants to throw the ultimate Food Is Art party to bring together his two passions, art and food; the mansion is transformed into a pop-up gallery, the remaining chefs use their skills to create works of art.

For his 40th birthday party, murder mystery fan James Purtue wants a night of intrigue with a menu to match; the remaining chefs create the most killer appetizer, with the winning bite chosen by James' family and true-crime-loving friends.

Rachel Steinberg, a young magician who recently graduated from the Magic University at Los Angeles' famed Magic Castle, celebrates her graduation and birthday with family and friends, at a magic-themed party.

Recently retired clients Don and Cheryl Morrin challenge the chefs to create a spur-of-the-moment amuse-bouche, using a treat they've just brought back from their recent Alaska adventure.

Recent retirees Don and Cheryl Morrin want to throw a retirement party featuring their favorite foods from around the world; the chefs have to prepare a full-scale international table; only one chef claims victory.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Former Yankee centerfielder and musician Bernie Williams.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Luke heads to the city of Bangalore in southern India, where he visits MTR, one of the oldest coffee houses in the city, learns how to make idli and meets up with a friend to explore the night markets.

Host Matt Richards goes to the California State Fair and Food Festival to find savory, sweet and wildcard dishes.

Host Matt Richards goes to Little Tokyo in downtown Los Angeles to find the best savory, sweet, and wildcard dishes.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

Four chefs who are obsessed with burger mastery compete to see who will reign supreme; the grinders get a workout with magnificent, premium beef appetizers, epic lamb burgers for the main course, and challenging sweet burgers for the dessert round.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taqueria that aims to redefine Mexican street food.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

Four chefs who are obsessed with burger mastery compete to see who will reign supreme; the grinders get a workout with magnificent, premium beef appetizers, epic lamb burgers for the main course, and challenging sweet burgers for the dessert round.

Kristopher Kyer, AKA Mr. Ringmaster, the youngest ringmaster in the history of the Ringling Brothers Barnum Bailey Circus; coming up on his 40th anniversary he wants to celebrate the milestone with his friends, family, and fellow Big Top enthusiasts.

Artist Krikor Tchay wants to throw the ultimate Food Is Art party to bring together his two passions, art and food; the mansion is transformed into a pop-up gallery, the remaining chefs use their skills to create works of art.

For his 40th birthday party, murder mystery fan James Purtue wants a night of intrigue with a menu to match; the remaining chefs create the most killer appetizer, with the winning bite chosen by James' family and true-crime-loving friends.

Rachel Steinberg, a young magician who recently graduated from the Magic University at Los Angeles' famed Magic Castle, celebrates her graduation and birthday with family and friends, at a magic-themed party.

Recently retired clients Don and Cheryl Morrin challenge the chefs to create a spur-of-the-moment amuse-bouche, using a treat they've just brought back from their recent Alaska adventure.

Recent retirees Don and Cheryl Morrin want to throw a retirement party featuring their favorite foods from around the world; the chefs have to prepare a full-scale international table; only one chef claims victory.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

The chefs battle for first place in the appetizer round a; a creative use of rambutan sets one chef apart from the rest; radishes and feta cheese are featured in the dessert round.

Clams prove surprisingly difficult in the first round; kimchi in the entree round; durian for dessert is a stinky challenge.

Donuts in the first round; octopus in the entree round.

John journeys to Orlando, FL, and digs into the craziest brunch of his life; homemade biscuits, bacon, eggs, and a 5-cheese mac and cheese, all stacked on one plate.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

In Honolulu, John tries out the hapa restaurant of his wildest dreams, mixing American classics with Korean flavors and Hawaiian ingredients for a truly delicious experience.

John follows the magic down to Orlando, FL for the Walt Disney World Resort's 50th Anniversary and explores more than 150 sips and bites full of color, whimsy and flavor.

The golden age of diners at Red Top Diner in Winnipeg, MB; a local favourite at Diner Deluxe in Calgary, AB; Cafe Polenez in Toronto, ON is known for its authentic Polish fare.

There's more than meat at Boon Burger in Winnipeg, MB; doughnut indulgence at Jelly Modern Donuts in Calgary, AB; in Etobicoke, ON, The Musket serves up jager schnitzel.

Homemade ice cream at Evelyn's Memory Lane Cafe in High River, AB; The Main is known for its deli in Montreal; Dangerous Dan's in Toronto is famous for its burgers.

Chuckwagon Cafe raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread french toast.

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

Hopeful entrepreneurs pitch themselves to mentors Gordon and Lisa as they vie for one of the seven spots up for grabs on each expert's team.

The culinary entrepreneurs are tasked with kickstarting a brand-new business venture from zero to profit in just 24 hours; in this profit-based challenge, teams must create a bespoke menu that they market and sell to a group of hungry customers.

Awkwafina lost her mother at a young age; eager to help her reconnect with her South Korean culinary and ancestral heritage, Antoni curates a voyage of discovery filled with new experiences, family revelations, and evocative flavors.

In vibrant Madrid, Eva Longoria experiences a city that never stops moving; its rich mix of cultures creates an exhilarating cuisine that excites the senses.

Luke heads to the city of Bangalore in southern India, where he visits MTR, one of the oldest coffee houses in the city, learns how to make idli and meets up with a friend to explore the night markets.

Awkwafina lost her mother at a young age; eager to help her reconnect with her South Korean culinary and ancestral heritage, Antoni curates a voyage of discovery filled with new experiences, family revelations, and evocative flavors.

In vibrant Madrid, Eva Longoria experiences a city that never stops moving; its rich mix of cultures creates an exhilarating cuisine that excites the senses.

A battle between land and sea.

Things get off to a smoky start in the Wildfire Round; the chefs fish for a win in the Crossfire Round ; in the Feast of Fire, its a BBQ battle of superfoods.

The Feast of Fire is a home run with flame-kissed game day favorites.

John gets to work in Mississauga, ON learning to make the famous butter chicken samosa; in Tampa, Fla, John channels his inner pitmaster and tries some innovative BBQ creations, including the crunchy, golden brown, pork-stuffed deviled pig.

Noah Cappe enjoys the snacks at the State Fair Meadowlands in New Jersey, including the big dill stick, cheeseburger mofongo and a bacon chocolate churro; he tries surf and turf at RiverRink Fest Philadelphia and pizza dippers in medieval Oklahoma.

In Washington, D.C., this chef creates a menu filled with fusion flavors; John leaves no crumb behind in Toronto, where he digs his way into this spot's100 pepperoni pizza; John flies into Kahuku, Hawaii, for a lesson in cooking Huli-Huli chicken.

John checks off a New England hot lobster roll from his list; John devours a feast of pork belly and chicken adobo; John tries the steak and potatoes of the future and an exotic sea urchin panna cotta.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

Highland Kitchen in Edmonton, AB is known for its Ukrainian-inspired fare; Pfanntastic Pannenkoek in Calgary, AB serves up some Greek family fun.

The Sugarbowl in Edmonton is known for its cinnamon buns; the Grilled Cheese in Toronto serves what it's named for; the Shish Kabob Hut in Ontario is famous for its hot-pepper/feta spread.

Antonia Lofaso leads a summer showdown to determine which coast does beach food best; East Coast chef Eric Adjepong and West Coast chef Brian Malarkey help their teams through a gauntlet of challenges with a beach getaway on the line.

The battles continue as Antonia Lofaso takes the brawl directly onto the beach; Brian Malarkey and Eric Adjepong try to win an advantage for their team with handheld grilled treats before each team makes their coasts' rendition of a beachside feast.

Antonia Lofaso challenges the chefs to create summer eats inspired by the Fourth of July; Eric Adjepong and Brian Malarkey have a corn shuck-off; the teams create an all-American party platter; two chefs fight for survival with the ultimate burger.

Antonia Lofaso starts the brawl over game day eats with a double elimination; two chefs face off in a pizza battle, where the losing chef is immediately eliminated; Eric Adjepong and Brain Malarkey draft proteins for their team's best game day dish.

Antonia Lofaso challenges the chefs to give their summer road trip a culinary upgrade; Brian Malarkey and Eric Adjepong face off in a fast-food glow up for the biggest advantage; the teams throw down by creating a coastal-themed roadside picnic.

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, and the two least successful chefs craft upscale appetizers inspired by a cocktail.

The teams create rustic feasts, and two chefs face off over an open flame.

With the ultimate summer getaway worth $25,000 on the line, Antonia Lofaso challenges the final three to set up a beach shack where they'll serve their best snack before creating a signature dinner using ingredients from their dream destination.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

After travelling around the country for years, Guy Fieri's 1968 Camaro needs some help; while his buddies at VP Speed Shop work on her identical twin sister, Guy stops by for check-ins and brings some of his favorite dishes from local joints.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

Antonia Lofaso leads a summer showdown to determine which coast does beach food best; East Coast chef Eric Adjepong and West Coast chef Brian Malarkey help their teams through a gauntlet of challenges with a beach getaway on the line.

The battles continue as Antonia Lofaso takes the brawl directly onto the beach; Brian Malarkey and Eric Adjepong try to win an advantage for their team with handheld grilled treats before each team makes their coasts' rendition of a beachside feast.

Antonia Lofaso challenges the chefs to create summer eats inspired by the Fourth of July; Eric Adjepong and Brian Malarkey have a corn shuck-off; the teams create an all-American party platter; two chefs fight for survival with the ultimate burger.

Antonia Lofaso starts the brawl over game day eats with a double elimination; two chefs face off in a pizza battle, where the losing chef is immediately eliminated; Eric Adjepong and Brain Malarkey draft proteins for their team's best game day dish.

The chefs take on flat iron and porterhouse steaks in the Crossfire Round.

In the Crossfire Round, it's time to shut out the competition when the barrel reveals succulent seafood choices. In the Feast of Fire, the competition really heats up.

The Wildfire round puts grilling skills to the ultimate test, the Crossfire round serves up wine and cheese and then it's off to Southeast Asia for the Feast of Fire.

John heads to Kentucky to try authentic fried chicken; John digs into a surf-and-turf burger in Boston; John visits a Brazilian restaurant in Toronto.

Noah Cappe gets a good start to his day at the Macon County Fair in Illinois with the Big Biscuit. Then, he takes a bite out of street food at the Ninth Avenue Food Festival in NYC and rings in the 4th of July at the Big Butler Fair in Pennsylvania.

John dives into a deep-dish pizza in Chicago; John feasts on a burger and jerk lobster in Toronto; John checks some gourmet Jewish cuisine off his list in Philadelphia.

John digs into some super-stacked burgers and gargantuan milkshakes in Hamilton, Ont.; John heads to Louisville, Kentucky for some shrimp and grits; in Vancouver, John gets a lesson in pan-Asian soups.

Unusual burritos at Chino Locos in Toronto; popular barbeque joint in Ontario; 74 dipping sauces at the Deja vu Cafe in Moose Jaw, Sask.

Huge cheeseburgers and "secret menus" at The Burger's Priest in Toronto; a bakery/pizzeria in Hamilton makes the best pizza crust in town; Salvadorian pupusas in Saskatoon.

The American Cheesesteak Co. in Vancouver; Soulvye in Orangeville, Ontario, features Caribbean dishes; Murrays Sandwich Emporium in Toronto.

Smoked meat in Toronto; outdoor eating at the Wildside Grill; Asian-style waffles.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Bobby Flay invites rising star Chef Ashleigh Shanti to face off against the Titans; Chef Ashleigh keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his discerning criticisms.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbeque; in Philadelphia, John checks off meat pies from his list.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

A Scotsman cooks Bennies and Hash in Victoria; unique Bahn Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

Fan favorites picks including The Hogtown Vegan, The Dish Bistro and Motor Burger.

Michael Symon goes back to his Greek roots as he folds up grilled spanakopita and decorates the plate with colorful grilled summer vegetables with tahini dipping sauce; Liz tops dinner off with an ouzo fizz that's sure to complement any Greek meal.

Nico believes that anything that can be cooked inside can be cooked outside; he puts his theory to the test with breakfast, lunch and dinner recipes all cooked on the grill.

Noted food blogger and cookbook author Ree Drummond, known to her fans as "The Pioneer Woman," is a sassy former city slicker who has moved to a ranch in Oklahoma to live with her rancher husband and their children (not to mention her extended family, a menagerie of animals). Drummond makes the jump from print to TV in this series as she invites viewers into her life (and kitchen), sharing her brand of home cooking, from suppers that are thrown together in a hurry to preparing elaborate celebrations.

Gordon invites his entrepreneurs to Cornwall; he shocks them with a high-pressure individual challenge in which they must overcome their fears and put their faith in him; he also challenges them to run food shacks on a beach.

Gordon sends his 11 contenders back to basics, testing their raw skills and pure talent; first, he invites the entrepreneurs to a world-renowned artisan-smoked salmon business in Hackney Wick.

Gordon sends his contenders to Lake District; not only do the teams have to hit Gordon's surprise brief, they need to overcome their fears as they face a challenge 1,000-feet in the air; next, Gordon tries to discover who's a jack-of-all-trades.

First, Gordon Ramsay invites the contenders to Oxford to replicate a sushi platter as demonstrated by a sushi master. Next, he invites the teams to create a cocktail in can then launch it at Royal...

Gordon tests how well his contenders make decisions under pressure; their task is to identify award-winning cheeses by taste and smell alone; to find the cheese, they must navigate through narrow caves.

Gordon challenges the entrepreneurs to harvest oysters by hand on the Essex coast before putting them in charge of the jewel in his restaurant crown, the Savoy Grill.

It's semi-final week and Gordon Ramsay is nearing the end of his search; he cranks up the pressure as the remaining contenders battle it out for a coveted place in the final and inch one step further to winning his £150,000 investment.

The six remaining chefs must go through three extensive challenges to determine which five chefs receive a black jacket.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

Guest judge Valerie Gordon cracks down hard on both teams' take on dessert; one team's lack of communication during the dinner service causes chaos in the kitchen, resulting in a dramatic elimination.

The six remaining chefs must go through three extensive challenges to determine which five chefs receive a black jacket.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

Guest judge Valerie Gordon cracks down hard on both teams' take on dessert; one team's lack of communication during the dinner service causes chaos in the kitchen, resulting in a dramatic elimination.

Gordon invites his entrepreneurs to Cornwall; he shocks them with a high-pressure individual challenge in which they must overcome their fears and put their faith in him; he also challenges them to run food shacks on a beach.

Gordon sends his 11 contenders back to basics, testing their raw skills and pure talent; first, he invites the entrepreneurs to a world-renowned artisan-smoked salmon business in Hackney Wick.

Gordon sends his contenders to Lake District; not only do the teams have to hit Gordon's surprise brief, they need to overcome their fears as they face a challenge 1,000-feet in the air; next, Gordon tries to discover who's a jack-of-all-trades.

First, Gordon Ramsay invites the contenders to Oxford to replicate a sushi platter as demonstrated by a sushi master. Next, he invites the teams to create a cocktail in can then launch it at Royal...

Klondike Rib and Salmon Grill in Whitehorse, Yukon; poutine in Glase Bay, N.S.; Turkish food in Edmonton.

John makes Croque Madam in Halifax; making samosa in Victoria, B.C.; cinnamon buns in Edmonton.

Bavarian schnitzels at the Black Forest Inn; mole sauce and chocolate chicken enchiladas at Fiesta Mexicana; authentic British curries at The Churchill Arms.

A restaurant in the middle of a golf course; Creole spice dishes in Edmonton; pastry-wrapped foods in St. John's, Nfld.

John dines at Ottawa's Murray Street Kitchen; Toronto's Fanny Chadwick's; John's search for Caribbean food brings him to Yukon's Antoinette's.

Brunches in Quebec; Israeli food in Toronto; gourmet pizza in Winnipeg.

That Italian Place in Brampton, Ont.; Barque Smokehouse in Toronto; La Taqueria in Vancouver.

The Early Bird in London, ON; Made in Mexico in Newmarket, ON; Chafe's Landing in St. John's, NFLD.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

Guest judge Valerie Gordon cracks down hard on both teams' take on dessert; one team's lack of communication during the dinner service causes chaos in the kitchen, resulting in a dramatic elimination.

The six remaining chefs must go through three extensive challenges to determine which five chefs receive a black jacket.

Luke heads to the city of Bangalore in southern India, where he visits MTR, one of the oldest coffee houses in the city, learns how to make idli and meets up with a friend to explore the night markets.

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

In vibrant Madrid, Eva Longoria experiences a city that never stops moving; its rich mix of cultures creates an exhilarating cuisine that excites the senses.

Eva Longoria travels to the Basque Country where San Sebastian's imaginative cuisine reflects a proud cultural heritage and culinary mastery.

Eva Longoria journeys to Galicia, a land once thought to be the end of the world; its wild landscapes produce exceptional ingredients and unforgettable flavors.

Chef Silvia Barban has one thing on her mind and that's revenge against Titan Brooke Williamson; if Silvia can handle the hurdles of Bobby Flay's Triple Threat kitchen and judge Andrew Zimmern's palate, she just may get her payback.

Bobby Flay invites rising star Chef Ashleigh Shanti to face off against the Titans; Chef Ashleigh keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his discerning criticisms.

The tables are turned on two celebrity judges, as Howie Mandel and his son, Alex, face off against Sofía Vergara and her niece, Claudia, in an epic kitchen battle.

Reality stars clash in the kitchen to win money for their chosen charities and take home the coveted Golden Fork Award; Chrishell Stause and her sister, Shonda, take on Brad Goreski and his husband, Gary Janetti, in two Hollywood-inspired challenges.

Desperate to avoid embarrassment when his girlfriend breaks up with him on the night she's supposed to meet his family, David blunders into an ill-advised ruse.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The six remaining chefs must go through three extensive challenges to determine which five chefs receive a black jacket.

Desperate to avoid embarrassment when his girlfriend breaks up with him on the night she's supposed to meet his family, David blunders into an ill-advised ruse.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

Luke heads to the city of Bangalore in southern India, where he visits MTR, one of the oldest coffee houses in the city, learns how to make idli and meets up with a friend to explore the night markets.

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

In vibrant Madrid, Eva Longoria experiences a city that never stops moving; its rich mix of cultures creates an exhilarating cuisine that excites the senses.

Eva Longoria travels to the Basque Country where San Sebastian's imaginative cuisine reflects a proud cultural heritage and culinary mastery.

Strawberry and sausage are featured in the appetizer round; an offal entree basket sets one chef apart from the rest; a marriage of marzipan and tarragon in the final round.

A common breakfast ingredient causes the chefs to fritter away time; miso paste challenges the palate; an eel of a surprise in the dessert round.

Quebec chefs compete against Ontario chefs; black licorice and candy coated chocolates cause struggles in the first two rounds; a basket of woodsy and spicy flavors turns things upside down in the dessert round.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

Noah Cappe starts his midway adventure with the challenge burrito at the Big Butler Fair in Pennsylvania; it's off to the State Fair Meadowlands in New Jersey to sample jibaritos and the Macoupin County Fair in Illinois for the breakfast shoe.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favourite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

Bannock at Kekuli Cafe in Westbank, B.C.; Big T's BBQ and Smokehouse in Calgary; pressed sandwiches and waffles at Pressed.

Cheesecurds in Dartmouth, N.S.; Wallflower Modern Diner in Vancouver; Bernie and the Boys in Drumheller, Alta.

Fan favorite picks including Smoque Shack in Ottawa, ON, Slickity Jim's Chat n' Chew in Vancouver, BC, Boogie's Burgers in Calgary, AB.

Burger 55 in Penticton, B.C.; The Smokin' Buddah in Port Colborne, Ont.; Icehouse.

It's team captains Bobby Flay, Sunny Anderson and Michael Voltaggio's turn to cook in an advantage challenge designed to keep the judges fueled "on-the-go" as they pull up for some roadside BBQ.

A shocking ingredient in the advantage challenge requires Bobby Flay, Sunny Anderson and Michael Voltaggio to step up their game; when the grills and smokers are taken away, the Brawlers share a single piece of equipment to cook up a feast.

Bobby Flay defends his championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tough as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

Team captains Bobby Flay, Sunny Anderson and Michael Voltaggio dig into all-American BBQ with an advantage challenge featuring sports fan favorites; the competitors face a team brawl celebrating their collective American BBQ experience.

Bobby Flay, Sunny Anderson and Michael Voltaggio task the Brawlers with showcasing their ability to win over a crowd with over-the-top BBQ creations; one team attempts to gain a big advantage by taking down judge Carson Kressley in the dunk tank.