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

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

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.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

Love Bites is a small restaurant in Saugerties, N.Y., run by childhood sweethearts who have trouble separating their work and personal lives; Gordon Ramsay steps in to save both the cafe and the couple's engagement.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The co-owners of South Brooklyn Foundry don't see eye-to-eye, causing communication to grow toxic while the restaurant falls into more debt; Gordon Ramsay steps in to reassess the Brooklyn eatery's priorities and straighten out the finances.

Pork takes center stage in the Crossfire Round; in the Feast of Fire, the bounty of the high seas pairs with succulent red meat for a "Beef and Reef" buffet.

Three chefs are in hot pursuit of the Fire Masters Champion title; in the Crossfire Round, it's beef vs. bison in the battle of the burgers; in the Feast of Fire, the chefs take on flame-kissed lean-and-mean menus.

Three chefs head into the flames to show off their culinary personality; they go head-to-head in a battle of fruit desserts; foraged ingredients hit the open fire.

Three chefs fight the flame for a chance to win $10,000; they'll test their chops in the Crossfire Round before setting the table for a bountiful fall harvest in the Feast of Fire.

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.

Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.

A bacon explosion; shrimp corn dog; Beef Pepian.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

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.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Seven chefs enter the competition frying up a fast food favorite; in Burger Bucks, the chefs need to think outside the bun and things get personal in the Big Burger Elimination round.

Six chefs shake things up in the Fast Food round; breakfast is served in Burger Bucks and the Big Burger Elimination round has the chefs crossing the country.

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.

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

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.

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.

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

Andrew Zimmern traces the legendary patriot's path that ignited the flames of the American Revolution; Colonial-era eel recipes; feasting with Italian immigrants; a Brazilian meat fest.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

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

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

Andrew Zimmern traces the legendary patriot's path that ignited the flames of the American Revolution; Colonial-era eel recipes; feasting with Italian immigrants; a Brazilian meat fest.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

Seven chefs enter the competition frying up a fast food favorite; in Burger Bucks, the chefs need to think outside the bun and things get personal in the Big Burger Elimination round.

Six chefs shake things up in the Fast Food round; breakfast is served in Burger Bucks and the Big Burger Elimination round has the chefs crossing the country.

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.

In the Crossfire Round, the chefs face a battle of the epic sandwich; in the Feast of Fire, fruit meets flame for a fiery and flavorful marriage.

After taking the heat in the Wildfire Round, the chefs have a fiery face-off with lobster; in the Feast of Fire, the chefs must make a very "pig" deal out of two cuts of succulent pork.

Three chefs think they have what it takes to be a Fire Masters Champion; the Crossfire Round is a battle of pizzas; the Feast of Fire has the judges hooked on a sizzling seafood spread.

Three chefs are ready to take the heat to become the next champion, beginning with a duck breast battle in the Crossfire Round; in the Feast of Fire, the chefs dig into the fresh-grown goodness of plants.

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.

Newfie Steak secret; caramel chicken; beef & bison stew.

Breakfast pizza; bacon-wrapped meatloaf; BBQ pork sandwich.

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetiballs.".

Bobby Flay's Titans face off against their friend and master of modern Korean cuisine, chef Esther Choi; friends become enemies, and Esther has many as both the Titans and the clock work to take her down in front of judge Francis Lam.

Bobby Flay invites Chef Kelsey Barnard Clark to the Triple Threat kitchen to prove her Southern grit won't quit. Michael Voltaggio faces off against his least favorite ingredient, and the final round hinges on which Southern queen will reign supreme.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans. Shota has beaten Bobby, but he'll have to win over judge Gavin Kaysen to beat the Titans.

Chef Bryan Romero attempts to take down his mentor, Chef Marc Quinones, in a mean bean battle, while Michael Voltaggio and Damaris Phillips cheer them on towards victory over Bobby Flay.

Alex Guarnaschelli reunites with her "Ciao House" co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay.

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

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

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for victory.

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 Titans think their ready to go up against Alex Guarnaschelli's protege, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for victory.

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.

Bobby Flay's Titans face off against their friend and master of modern Korean cuisine, chef Esther Choi; friends become enemies, and Esther has many as both the Titans and the clock work to take her down in front of judge Francis Lam.

Bobby Flay invites Chef Kelsey Barnard Clark to the Triple Threat kitchen to prove her Southern grit won't quit. Michael Voltaggio faces off against his least favorite ingredient, and the final round hinges on which Southern queen will reign supreme.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

Rachael shows how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce; she serves them with potato salad, broccolini, and fresh cherry tomatoes.

Rachael cooks plant-based burgers; sautéed onions and a blue cheese sauce top the flavorful patties.

Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.

Andrew Zimmern cooks braised squab with olives and vinegar, a meal for a fall evening around the fire; homemade herbed gnocchi drenched in browned butter; a simple apple and Manchego cheese salad.

Ree Drummond shortcuts Thanksgiving with fast favorites for the big day feast; she cuts the cooking time with a spatchcock turkey; she bakes stuffing muffins, brown butter and sage pull apart bread, and fruity cream cheese puff pastries for dessert.

Ree Drummond gives Thanksgiving leftovers a twist for her "day after Thanksgiving" breakfast sandwiches, turkey spaghetti, loaded potato croquettes and pecan pie milkshakes.

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.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

The contestants go head-to-head against a chef of their choice from the opposing team in The Seven Seas Seafood Challenge; musician Joe Perry and singer Estelle join chef Ramsey at the dinner service.

The remaining contestants use cookbooks from Gordon's library to spell out the ingredients they want to use for their next challenge.

The remaining contestants must prepare their own interpretations of a Southern staple; dinner-service guests include professional basketball player J.J. Redick, singer Blake Lewis, actress Mircea Monroe, and reality TV personality Adrienne Maloof.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The teams prepare special menu items for the International Ballroom Invitational; the winners go kayaking in the Pacific Ocean and have lunch at the Lark; the losers prepare a raw bar for the ballroom event.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The teams prepare special menu items for the International Ballroom Invitational; the winners go kayaking in the Pacific Ocean and have lunch at the Lark; the losers prepare a raw bar for the ballroom event.

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.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

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.

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.

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.

Death by bacon burgerrito; lasagna grilled cheese; salmon waffles sandwiches.

Apple and smoked salmon crepes; Pad Thai; fun sandwiches.

Noah heads to Hawaii for the Maui Fair where rice is always on the menu; traditional Hawaiian treats like the Laulau Feast and loco moco; cross cultural favorites like furikake salmon; jacked up fries; cannoli nachos.

Exploring the orange groves of California at the Cloverdale Citrus Fair; the bacon churro cheeseburger is a meaty mouthful sandwiched between two churros; spicy ramen fries combine crispy fries, crispy noodles and other tasty Japanese toppings.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The remaining contestants must prepare their own interpretations of a Southern staple; dinner-service guests include professional basketball player J.J. Redick, singer Blake Lewis, actress Mircea Monroe, and reality TV personality Adrienne Maloof.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

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.

Billy takes Dom to his northern homeland of Scotland to see a very different side of Britain.

Billy and Dom are back on their home turf, ready to see what the American West Coast has to offer; Dom reveals his favorite food spot in the city, the Endorffeine Coffee Bar.

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.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

Celebrated chefs mentor amateur cooks in an attempt to transform them from rookies to kitchen experts. Twelve to 16 contestants (referred to as "recruits") with very poor cooking skills are put through a culinary boot camp to earn a cash prize of $25,000 and a Food Network cooking set. The recruits are trained on the various basic cooking techniques, including baking, knife skills, temperature, seasoning and preparation. The final challenge is to cook a restaurant-quality, three-course meal for three food critics.

Fast food heads south when five chefs serve up a Mexican classic; Burger Bucks heads to Vietnam and Big Burger elimination has more game play than usual.

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.

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.

Celebrated chefs mentor amateur cooks in an attempt to transform them from rookies to kitchen experts. Twelve to 16 contestants (referred to as "recruits") with very poor cooking skills are put through a culinary boot camp to earn a cash prize of $25,000 and a Food Network cooking set. The recruits are trained on the various basic cooking techniques, including baking, knife skills, temperature, seasoning and preparation. The final challenge is to cook a restaurant-quality, three-course meal for three food critics.

Fast food heads south when five chefs serve up a Mexican classic; Burger Bucks heads to Vietnam and Big Burger elimination has more game play than usual.

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.

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.

Billy takes Dom to his northern homeland of Scotland to see a very different side of Britain.

Heartache is served when the chopping begins; things get fishy during the entrée round.

Two sets of brothers compete in the Chopped Canada kitchen.

Crackers in the first round; hare in the entree round.

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.

The Austrian alpine daug, a cheese-stuffed bratwurst in a hearty roll, topped with sauerkraut and potato salad; Swiss lava sandwich is a combo of melted cheese, cured ham, gherkins and mustard; chili cheese dog pizza.

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.

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.

Chicken club sandwich with beef bacon; pulled rabbit ragu; chicken ball burger.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

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.

Three chocolatiers from Tennessee, Florida and California take on classically-trained chef Alex Guarnaschelli in a competition for dessert domination.

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.

Three chefs specializing in noodles and hailing from New York, California and New Jersey meet host Eric Adjepong in the arena for their chance to knock Chef Alex Guarnaschelli out of the competition.

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.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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

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.

Three chefs enter the arena for a chance to win $10,000; they sink or soar in a duck wing battle; a street food party.

Three chefs hope to showcase their best flame game in the Signature Round, the Crossfire Round, and the Feast of Fire.

The BBQ heavyweights compete in the Signature Dish Round, the Crossfire Round, and serve up some nostalgic summer classics in the Feast of Fire.

Three chefs serve some meaty mains in the Signature Dish Round, in the Crossfire Round, and a la dolce vita-inspired Feast of Fire.

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.

Caribbean roti, platain and eggplant; Guilty Pleasure; sandwiches for a crowd.

Bacon, tomato, onion and cheddar omelette; macaroni and cheese with elk; ox tongue sandwich.

John revisits some of his favorite chefs; Shine in Victoria; The Early Bird in London, Ont.; Antoinette's in Whitehorse, Yukon.

John revisits old friends in their restaurants and shares special Christmas meals.

Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts from across the country try to take Alex down; hailing from New Hampshire, California and Arizona, these chefs bet their brunch skills will give them a chance at winning.

Alex Guarnaschelli and Eric Adjepong watch three chefs take on one of America's favorite ingredients: cheese; joining the fight from California, Texas and North Carolina, these cheese experts take their shot at knocking Alex out of the top spot.

Alex Guarnaschelli and Eric Adjepong watch as three seasoned dessert chefs, representing California, Washington and Texas, try to out-bake Alex; in a blind tasting, judges Sherry Yard and Dahlia Narvaez decide whose sweets come out on top.

Seven chefs enter the competition frying up a fast food favorite; in Burger Bucks, the chefs need to think outside the bun and things get personal in the Big Burger Elimination round.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

Three chefs specializing in noodles and hailing from New York, California and New Jersey meet host Eric Adjepong in the arena for their chance to knock Chef Alex Guarnaschelli out of the competition.

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.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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

The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

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

The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.

Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts from across the country try to take Alex down; hailing from New Hampshire, California and Arizona, these chefs bet their brunch skills will give them a chance at winning.

Alex Guarnaschelli and Eric Adjepong watch three chefs take on one of America's favorite ingredients: cheese; joining the fight from California, Texas and North Carolina, these cheese experts take their shot at knocking Alex out of the top spot.

Alex Guarnaschelli and Eric Adjepong watch as three seasoned dessert chefs, representing California, Washington and Texas, try to out-bake Alex; in a blind tasting, judges Sherry Yard and Dahlia Narvaez decide whose sweets come out on top.

Seven chefs enter the competition frying up a fast food favorite; in Burger Bucks, the chefs need to think outside the bun and things get personal in the Big Burger Elimination round.

Intense color in the appetizer round; the chefs combine proteins in the entree round; rice for dessert.

Beans in the appetizer round; gummy desserts.

Round one reveals a cordial basket while the entrée brings a sting.

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.

The Winter Fest OC; west coast nuggets; sweet potato pile; the frozen banana cane; the breakfast funnel cake; the honey nut crunch burger.

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.

Authentic Napoletana pizza and pasta; barbecue ribs at Moonshine BBQ.

John visits Nuburger; smoked meat combines with poutine at Poutineville; country brunch at Emma's Country Kitchen.

John visits The Wren; an Alberta roadside restaurant; the Iron Skillet.

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

The remaining contestants participate in a blind taste test in which each team must determine the taste of pureed baby foods; actor Josh McDermitt and TV host Jeannie Mai serve as celebrity diners.

The remaining chefs tackle sliders; three guest judges determine which team will party at the Playboy Mansion; celebrity diners include model Crystal Hefner, TV producer Melissa Rivers, TV hosts Drew and Jonathan Scott and actress Ashley Greene.

The chefs compete in a taste challenge; dinner service honors major contributors to "Stand Up to Cancer.".

The chefs compete in a taste challenge; dinner service honors major contributors to a charity; the chefs pair up to combine the flavors of two countries; guests include actors Kellita Smith, Jasika Nicole, Patrick Renna and Tommy Savas.

The chefs face three challenges to determine who receives a black jacket - including creating a dish that must include a surprise ingredient introduced during preparation and creating unique dishes using the same ingredients.

Chef Ramsey provides the first three ingredients for a challenge, which has the remaining chefs racing to get the final three ingredients; guest judge Jenn Louis; TV anchor Neil Everett, comic Pauly Shore and actor Erik Griffin are guest diners.

The contestants create a unique dining experience for a group of well-known chefs; chefs Andi and Aaron work to sabotage the contestants as they run a dinner service with famous diners.

The final challenge has the chefs preparing four dishes in the span of an hour in front of an audience; celebrity guests C.J. Wilson, Andrea Roth, Danny Trejo and Naomi Grossman attend the final dinner service; the winner is announced.

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.

The recruits make their own pizzas with odd flavors.

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

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

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.

The remaining contestants participate in a blind taste test in which each team must determine the taste of pureed baby foods; actor Josh McDermitt and TV host Jeannie Mai serve as celebrity diners.

The remaining chefs tackle sliders; three guest judges determine which team will party at the Playboy Mansion; celebrity diners include model Crystal Hefner, TV producer Melissa Rivers, TV hosts Drew and Jonathan Scott and actress Ashley Greene.

The chefs compete in a taste challenge; dinner service honors major contributors to "Stand Up to Cancer.".

The chefs compete in a taste challenge; dinner service honors major contributors to a charity; the chefs pair up to combine the flavors of two countries; guests include actors Kellita Smith, Jasika Nicole, Patrick Renna and Tommy Savas.

Three chefs compete in the Signature Round, the Crossfire Round, and prepare some flame-kissed New Orleans food in the Feast of Fire.

Tensions flare up in a Wildfire Round, before the chefs compete in the Crossfire Round, and celebrate the Cape in the final round.

The chefs are faced with the Wildfire Round, the Crossfire Round, and treat the judges to some southern hospitality in the Feast of Fire.

The chefs serve up some big flavors, along with some big mistakes in the Signature Round; the chefs get the shakes in the Crossfire Round; the chefs flame to please in 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.

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.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

Barbecue at The Smoke; Pakistani food at LaHore Tikka House; Zingerman's Roadhouse.

John pays a visit to Kenzington Burger Bar, Detroit Style Pizza and Bookers BBQ.

John visits Toronto's oldest restaurant, The Senator, for classic meals.

Eight competing chefs meet judges Masaharu Morimoto, Dakota Weiss and J. Kenji López-Alt; they'll need to prove their mastery of fundamental sushi skills in the first challenge, because one chef will be eliminated.

Chef Morimoto turns up the heat with a spicy sushi challenge; the seven remaining chefs create decadent sushi rolls, then add heat to a Japanese style dish; however, as the dishes get hotter, so does the competition, and one more chef goes home.

The six remaining chefs compete in a three-round conveyor-belt sushi tournament; in the end, two chefs will battle it out to see who keeps their place in the competition.

Chef Morimoto challenges the five remaining chefs to make their own versions of on-the-go Japanese street food and to "think like Morimoto" while using Japanese flavors and sushi techniques to reinvent American classics; only four chefs remain.

The final four chefs must prove their storytelling skills in the kitchen, creating a dessert featuring candy flavors reminiscent of their childhoods and a three-tiered seafood tower that tells their own chef's story; guest judge Shota Nakajima joins.

The three remaining chefs remake a failed dish from earlier in competition, as they battle it out for the title of Sushi Master and $25 thousand; one chef is eliminated, leaving two chefs to serve the final Omakase to the judges.

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.

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.

Andrew samples Appalachian fare as he treks Daniel Boone's Wilderness Trail; fried, crispy peascakes and buffalo bone marrow to ham cured and aged in pillow cases.

Andrew Zimmern embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns; chowing down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for 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.

Andrew samples Appalachian fare as he treks Daniel Boone's Wilderness Trail; fried, crispy peascakes and buffalo bone marrow to ham cured and aged in pillow cases.

Andrew Zimmern embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns; chowing down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience; from the chefs' arrival to the market tour and Guy's pre-show pep talk - all will be revealed for the first time.

In a prank-filled competition, Guy Fieri declares a chef swap, and the judges find themselves cooking with ingredients they chose for the competitors.

Guy Fieri challenges chefs from "Diners, Drive-Ins, and Dives" to make their bestselling brunch using only ingredients they can fit in a small shopping bag; they must serve an updated diner dinner featuring some retro diner ingredients.

Fire station cooks commandeer Flavortown Market, and they'll have to stand the heat when Guy Fieri hits them with his alarming games; they smoke the competition with spicy firehouse favorites and captain-worthy meals for a chance to win $20,000.

The chefs race against time in the Wildfire Round; the Crossfire Round features a potato showdown; the Feast of Fire features an Oktoberfest delight.

The chefs showcase their heritage and bring the heat; the Feast of Fire ignites the flavors of Jamaica.

The remaining three chefs compete in a final battle on the barbeques.

The chefs are fired up to create unique signature dishes in the wildfire round; the crossfire round brings the heat; the judges are treated to breakfast for dinner in the final round.

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.

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.

Fat back at Lardo; pie for breakfast at Shuswap Pie Company.

John learns what "Naina" means; Americana food at Vinsetta Garage; Halifax's only Jewish deli.

John makes sandwiches at The Clubhouse Sandwich Shop; a renovated house in Oregon; simple bistro cooking at 2 Doors Down.

All-day breakfast the The Jammery; sandwiches at Shut Up and Eat; Cacao 70's all-chocolate menu.

Bobby and Sophie Flay visit Hollywood's old-school eateries and new hot spots, including The Barish in The Roosevelt Hotel, Jitlada and Mashti Malone's Ice Cream.

Bobby and Sophie Flay check out the culinary scene in the beach towns around Los Angeles; from Malibu to Venice to Playa del Rey, they visit chefs taking advantage of the area's abundance of fresh seafood; Bobby cooks up a beach-inspired meal.

Bobby and Sophie Flay explore downtown Los Angeles, hitting the revolutionary eateries that are part of the area's culinary rebirth and restaurants that have stood the test of time, like Langer's Deli; Bobby makes the ultimate goat tacos.

Bobby Flay challenges the Titans with Chef Ayaka Guido, and as the right hand to Chef Jean George Vongerichten, she comes prepared with her Michelin training; the Titans are shocked by the return of Chef Frank Prisinzano and his bold opinions.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans. Shota has beaten Bobby, but he'll have to win over judge Gavin Kaysen to beat the Titans.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Chef Eric Adjepong has a big smile on his face as he takes on his friends, Bobby Flay's Titans; with 25,000 dollars and ultimate bragging rights on the line, Eric will have to manage the clock and the pressure from his good pals.

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.

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

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

Chef Eric Adjepong has a big smile on his face as he takes on his friends, Bobby Flay's Titans; with 25,000 dollars and ultimate bragging rights on the line, Eric will have to manage the clock and the pressure from his good pals.

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.

Bobby and Sophie Flay visit Hollywood's old-school eateries and new hot spots, including The Barish in The Roosevelt Hotel, Jitlada and Mashti Malone's Ice Cream.

Bobby and Sophie Flay check out the culinary scene in the beach towns around Los Angeles; from Malibu to Venice to Playa del Rey, they visit chefs taking advantage of the area's abundance of fresh seafood; Bobby cooks up a beach-inspired meal.

Bobby and Sophie Flay explore downtown Los Angeles, hitting the revolutionary eateries that are part of the area's culinary rebirth and restaurants that have stood the test of time, like Langer's Deli; Bobby makes the ultimate goat tacos.

Bobby Flay challenges the Titans with Chef Ayaka Guido, and as the right hand to Chef Jean George Vongerichten, she comes prepared with her Michelin training; the Titans are shocked by the return of Chef Frank Prisinzano and his bold opinions.

John Catucci eat at Tilt; Nuba's Lebanese dishes from time-tested recipes and the freshest ingredients.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

Michael Symon kicks dinner off with fried clams with tartar dipping sauce and avocado, and corn salad on the side; Liz sweetens things up with sweet corn panna cotta.

Michael Symon heats things up with a grilled pork tenderloin marinated in brown sugar; he whips up a side of mango slaw paired with Liz's fresh pineapple mango mojito.

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack; he completes the meal with rice pilaf with caramelized onions and a tomato and cucumber salad.

Chef Andrew Zimmern takes one of his favorite dishes, Nashville-style hot fried chicken, and reinterprets it for wild pheasant.

Ree Drummond shares make-ahead eats for when the kids get home for the holidays; she prepares her shortcut tex-mex meatball soup, festive DIY holiday brownie kits, a breakfast burrito casserole and a stash of everything snack mix.

Ree Drummond gets the party started with shortcut appetizers, preparing spicy grape jelly meatballs, holiday mystery rolls and perky pigs in blankets; a Christmas crudité tree and pistachio pudding shooters.

Billy and Dom travel to Texas to experience southern hospitality at its best.

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.

Teams are tasked with cooking halibut in seven different ways; a dinner service; an elimination; pianist Stephan Moccio; chef David LeFevre.

The chefs must create a dish using potatoes as the key component; the pressure becomes unbearable for one chef, leading to a chaotic dinner service.

A challenge involving cooking five commonly served "staple" dishes; chef Ramsay makes changes to a dining service.

The final 10 chefs are surprised when Ramsay brings in his daughter to celebrate her Sweet 16; each chef must create a worthy dish to be served at her party; a dinner service; an elimination.