The gang's epic, starch-filled menu leaves no carb behind! It starts with beer cheese soup in a bread bowl, then a pierogi pizza, and a fettuccine Alfredo pie.

The chefs find out that the ingredients for their dishes were chosen by fans on social media. An alarming sandwich appears in the first basket.

Experimenting and innovating with heartfelt recipes, five more home bakers attempt to rise to the occasion and move forward to the final round.

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

Finalists are tasked with creating unique bakery-friendly recipes to win $100,000 and the coveted spot on the Silos Baking Co.'s summer menu.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.

Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

Four chefs are challenged to make a meal using high rye bourbon and bison ribeye. Later, they must create a dessert featuring chunky blue cheese dressing.

Guy Fieri brings in four home cook dads to take part in a DIY project: making family meals. They'll tell groan-worthy dad jokes to rack up ingredients for the meal.

Michael Symon celebrates his wife, Liz, using her favourite flavour, lemon! He prepares lemon ricotta ravioli with cacio e pepe sauce.

Michael Symon prepares for a barbecue encore, Cleveland style, with a classic Ohio sandwich, crunchy-creamy fries and a portable pie.

Host Sunny Anderson challenges the four remaining bakers to make Easter flavours milkshakes. The judges then decide who will be sent home.

Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

Four talented young chefs set out on a European-themed competition. Each round uses a country's traditional ingredients, including Italy, Germany and England.

Guy Fieri revisits some of the best of Flavortown, from a noodle house in San Diego to a neighbourhood bistro in New Orleans and an award-winning BBQ joint in Iowa.

Guy Fieri visits a San Diego diner where law enforcement hones their skills. Then, in Phoenix, a Triple D legend serves up a Mexican-Asian mashup that has never been matched.

Eddie Jackson hosts a great chicken battle between Army veteran Gabrielle and celebrity chef Scott Conant. Who will flap their way to victory.

Eddie Jackson has an amazing surprise for New York firefighter Stephen when he's put head-to-head against famous chef Anne Burrell.

Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.

Chef Katie Button teaches Joanna how to make some Spanish dishes. They include flamenquines, simple sautéed greens and a brandied pumpkin cheesecake.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Crown'. Sunny Anderson pulls a 'yoke' on the five remaining bakers when she asks them to make edible bird's nest desserts filled with Easter eggs.

Guy is in Philadelphia to grab some delicious meals. He tries a Polish twist on the Philly cheesesteak and some authentic Indonesian specialities.

In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

Six talented amateur bakers arrive for their first day at camp with camp director Martha Stewart. They must put a unique spin on a classic campfire treat.

The six chefs must show Geoffrey Zakarian that they know what makes a profitable dish. Then they have to present their full restaurant concept.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

Andrew unveils the diverse delicacies of modern Dubai, such as marinated meat kababs and halwa, a rosewater-flavoured dessert known as a symbol of the region.

Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.

The chefs find out that the ingredients for their dishes were chosen by fans on social media. An alarming sandwich appears in the first basket.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

Host Sunny Anderson challenges the four remaining bakers to make Easter flavours milkshakes. The judges then decide who will be sent home.

Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

Four talented young chefs set out on a European-themed competition. Each round uses a country's traditional ingredients, including Italy, Germany and England.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Crown'. Sunny Anderson pulls a 'yoke' on the five remaining bakers when she asks them to make edible bird's nest desserts filled with Easter eggs.

The hosts are taking requests for easy, new and creative recipes. On the menu is easy smothered chicken, grilled red curry lamb chops, and perfect chocolate cake.

The chefs find BLT-themed ingredients in every basket, including a cheesy-creamy comfort food in the first round and a lettuce-flavoured ingredient for dessert.

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

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

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

Andrew Zimmern explores the classic comfort foods and modern recipes of Porto, Portugal. He tries salty cod in a creamy casserole, tripe stew and octopus rice.

Andrew is trying the hearty, simple and filling traditional dishes of Frankfurt, Germany. The city's history is showcased in its food, like frankfurters and apple wine.

Andrew Zimmern explores the delicious traditional Tuscan cuisine. He tries many specialities like spicy fish stew served with crusty bread and chickpea pancakes.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

Guy and Hunter get inspiration from a Wyoming chef to make a tasty Stromboli. The menu also includes seafood stew and cinnamon rolls.

Four chefs are challenged to create an appetiser with shrimp and yellow hot pepper paste. In the dessert basket, they are given strawberry cream liqueur and sumac.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and The View's Ana Navarro uplift the audience.

Anderson V. Voltaggio. S5/E6 - Red, White And 'Cue'. Bobby Flay, Sunny Anderson and Michael Voltaggio dig into all-American BBQ with an advantage challenge featuring sports fan favourites.

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

A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas.

Alligator tenderloin in the appetizer basket is a bit of a shock for the kids, and edible slime in the entree basket brings a giggle to their main dishes.

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

It's Healthcare Worker Appreciation Night in Albuquerque, New Mexico, and Robert Irvine is tasked with serving an elevated dinner to 250 deserving guests.

Four bold competitors get ballpark foods in every basket, and the judges have high hopes for home-run stadium fare. Cheesy and fruity appetisers are in the lineup.

Chef Andrew Zimmern and Joanna trade their gorgeous recipes. Andrew prepares grandma Zimmern's meatloaf and Joanna makes her toffee cake with dates.

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Sunny Anderson asks the remaining bakers to make over-the-top charcuterie boards filled with Easter treats. Then, the competitors try to fool the judges.

Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

The five remaining campers incorporate both sweet and savoury ingredients in their desserts for round one. Then, they decorate pies to impress Martha Stewart.

The chefs cook three dishes from their own menu. They must then use the leftovers in a special dish that would be served in their dream restaurant.

The chefs travel to a Tuscan vineyard where they are challenged to create a three-course menu incorporating truffles and wine pairings.

Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.

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

The chefs find BLT-themed ingredients in every basket, including a cheesy-creamy comfort food in the first round and a lettuce-flavoured ingredient for dessert.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

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

A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas.

Alligator tenderloin in the appetizer basket is a bit of a shock for the kids, and edible slime in the entree basket brings a giggle to their main dishes.

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Sunny Anderson asks the remaining bakers to make over-the-top charcuterie boards filled with Easter treats. Then, the competitors try to fool the judges.

The hosts share simple, seasonal dinners for every night of the week. They include cavatelli with asparagus, lemon and ricotta, and black sea bass en papillote.

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

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

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

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

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

Guy and Hunter serve up recipes including monster beef ribs from Las Vegas, a waffle-hamburger mashup from Atlanta and pizza and wings from San Antonio.

Guy and Hunter cook up gangster gorditas from Phoenix, Korean chicken wings out of Denver and a steak specialty from a Jewish deli in Houston, TX.

Four chefs take on sweet and sour themed challenges. In the first basket, they are handed Vietnamese sour soup, acorn squash and pickled ginger.

Guy Fieri revisits some of the best of Flavortown, from a noodle house in San Diego to a neighbourhood bistro in New Orleans and an award-winning BBQ joint in Iowa.

Guy Fieri visits a San Diego diner where law enforcement hones their skills. Then, in Phoenix, a Triple D legend serves up a Mexican-Asian mashup that has never been matched.

Eddie Jackson hosts a great chicken battle between Army veteran Gabrielle and celebrity chef Scott Conant. Who will flap their way to victory.

Eddie Jackson has an amazing surprise for New York firefighter Stephen when he's put head-to-head against famous chef Anne Burrell.

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

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Four young chefs try to impress guest judge Jessica Alba. Appetizers include beef tongue and the entree basket pairs an orange smoothie with savoury favourites.

Joanna puts a twist on a classic dish that has become a family favourite: raspberry chipotle pork tenderloin. For dessert, she makes a chocolate cola cake.

Joanna prepares an Italian meal for a lunch date with Chip, including crispy, warm arancini with homemade marinara sauce, and chicken Florentine over pasta.

Ree Drummond makes super-fast sweets with easy shortcuts, including quick cakes for every occasion like a layered tiramisu cake and a fruity and tart ice cream.

Ree Drummond updates the menu at her Mercantile store with French toast, a fresh tomato salad, a fried chicken BLT sandwich and a 'berry' good cake.

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

Joanna prepares the perfect picnic menu. It includes quiche two ways, blackberry watermelon skewers, strawberry poppy seed salad and a lemon tea cookie.

Valerie and Duff challenge the kid bakers to put their own stamp on the super-trendy loaded cookie. They want the bakers to really go crazy.

The remaining bakers take on the ultimate final challenge: a 4-foot-tall edible Easter basket filled with over-the-top desserts and the ultimate Easter cake.

Guy visits a spot that's serving up hearty home cooking with a healthy spin. And, he checks out a Mexican joint that's located inside a gas station.

Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

The four remaining campers use foraged ingredients like lavender, lemon, honey and pine nuts. Then, they make woodland-inspired desserts to impress Martha Stewart.

Geoffrey Zakarian judges the four chefs' recipes by attempting to cook their dishes. Then, he tests their ability to adjust their menu for diners.

The chefs meet a butcher whose family business is over three centuries old! Plus, they create a menu based around the Bistecca alla Fiorentina.

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

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

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

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

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Four young chefs try to impress guest judge Jessica Alba. Appetizers include beef tongue and the entree basket pairs an orange smoothie with savoury favourites.

Valerie and Duff challenge the kid bakers to put their own stamp on the super-trendy loaded cookie. They want the bakers to really go crazy.

The remaining bakers take on the ultimate final challenge: a 4-foot-tall edible Easter basket filled with over-the-top desserts and the ultimate Easter cake.

The hosts are rewriting the rule book for a spring feast with fun, new recipes. They include jalapeno honey ham, and rosemary devilled potatoes.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create grilled dessert imposters! Side dishes include ribs, mac and cheese, hot dogs and baked beans.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make zebra cakes with striking interior stripes. Who will be eliminated from the competition.

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

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

Guy and Hunter make dishes including fish tacos out of San Francisco, a Cajun shrimp creation from Des Moines and spicy Thai straight out of LA.

Guy Fieri heads to Burlington, Vermont, to sample mac and cheese pancakes. Plus, in Ottawa, Canada, he tries an unusual spaghetti pizza dish.

Four chefs must make an appetiser using an Italian sauce and a simple sandwich. In the second round, they must combine popcorn shoots and rabbit legs.

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

It's Healthcare Worker Appreciation Night in Albuquerque, New Mexico, and Robert Irvine is tasked with serving an elevated dinner to 250 deserving guests.

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

Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.

The junior chefs unpack pickle-flavoured cotton candy in their appetizer baskets. In the second round, they must dip into cookie jars for their entrees.

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

Bobby Flay and Giada De Laurentiis seek their favourite foods in Rome: pizza and gelato! They learn about iconic pastas and enjoy a traditional Roman meal.

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

Joanna whips up Chip's favourite breakfast menu. It features huevos rancheros, sopapilla beignets and more. Later, Chip visits for a taste test.

Birthdays keep bakeries busy, so the bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake.

Eight bakers create crack-able desserts that represent themselves in one sweet bite. Then, the judges go on an egg hunt with their immersive Easter egg hunt cakes.

Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Martha Stewart gives the three remaining campers just four hours to make a wild wedding cake. Which competitor will be crowned winner.

The final three chefs attempt to run their own restaurant, not knowing that Geoffrey Zakarian has filled the place with actors to wreak havoc.

After an invaluable cheese tasting, two team captains must purchase their main ingredients - before they are given the details of the challenge.

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

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

The junior chefs unpack pickle-flavoured cotton candy in their appetizer baskets. In the second round, they must dip into cookie jars for their entrees.

Birthdays keep bakeries busy, so the bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake.

Eight bakers create crack-able desserts that represent themselves in one sweet bite. Then, the judges go on an egg hunt with their immersive Easter egg hunt cakes.

The hosts share essential dishes and pro tips for every home cook. Recipes include classic shrimp scampi and chocolate croissant bread pudding.

The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain.

The six remaining bakers attempt to recreate a beloved French classic, the éclair. They then reimagine a classic French entremet cake featuring almond.

The five remaining bakers make Toy Story-themed mini desserts. They then must replicate Toy Story 4 characters in cake.

Four chefs, hand-picked by legendary judge Maneet Chauhan, compete with baskets that include a signature Nashville flavouring and an Indian dessert.

Four chefs return as favourites of legendary judge Alex Guarnaschelli. A lowbrow but beloved item is in the entrée basket, specially selected by Alex.

Joanna prepares an Italian meal for a lunch date with Chip, including crispy, warm arancini with homemade marinara sauce, and chicken Florentine over pasta.

Ree Drummond makes super-fast sweets with easy shortcuts, including quick cakes for every occasion like a layered tiramisu cake and a fruity and tart ice cream.

Ree Drummond updates the menu at her Mercantile store with French toast, a fresh tomato salad, a fried chicken BLT sandwich and a 'berry' good cake.

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

S4/E3 - Triple D Nation: Kaleidoscope'. Guy Fieri looks for culinary creations you can sink your teeth into! He visits a catering truck full of beef tips, shrimp, and dirty bird wings.

Zoë shares her passion for baking bread daily with a simple recipe anyone can master. She visits a local mill and explores the benefits of using fresh flour.

Zoë makes a delicious Pavlova for a dinner party with friends. She also visits a local pie maker who has mastered the art of meringue and uses it as a crust.

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

The seven chefs host the first Ciao House pizza festival. There, they must make enough pies to feed 50 hungry guests, including a renowned pizzaiolo.

Alton Brown and his fans curate maniacal baskets for an epic tournament! Items include a fermented Japanese dish and a strange banana product.

Joanna prepares a flavourful, Southern-inspired shrimp boil spread. It includes sausage, corn and potatoes, gooey cheddar biscuits and artichoke dip.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

Anderson V. Voltaggio. S5/E6 - Red, White And 'Cue'. Bobby Flay, Sunny Anderson and Michael Voltaggio dig into all-American BBQ with an advantage challenge featuring sports fan favourites.

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

Legendary chefs Alex Guarnaschelli, Rocco DiSpirito and Andrew Zimmern lay their own cash on the line in a late-night culinary poker game.

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

Bobby Flay and Giada De Laurentiis seek their favourite foods in Rome: pizza and gelato! They learn about iconic pastas and enjoy a traditional Roman meal.

The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain.

Michael Symon combines traditional Greek dishes with backyard American grilling, making sesame-roasted chicken thighs and baba ghanoush.

Michael Symon and his wife, Lizzie, prepare an elegant Italian feast of Lizzie's chicken cutlets and Michael's spaghetti with pesto tomato sauce.

Michael Symon reinvents Depression-era 'City Chicken' as Cast Iron Pork Tenderloin with asparagus and a tangy horseradish dressing.

Michael Symon makes a quick and hearty meal that's perfect after a summer day. He prepares striped bass with brown butter and lime cilantro sauce.

Michael Symon takes his time with a slow-cooked pork butt steak, pairing it with roasted cauliflower and his wife's All-American crepe cake.

Michael Symon makes marinated grilled scallops paired with potato zucchini pancakes with yogurt sauce, and his wife, Lizzie, pours pisco sours.

Michael Symon uses coffee throughout his whole meal, starting with chicken-fried steak with pepper gravy that has a hint of coffee.

Michael Symon whips up a flavour-packed Italian dinner, starting with his one-pan pasta and a loaf of roasted garlic bread.

Burgermaster Michael Symon serves up Beef and Chorizo stuffed burgers with a side of cast iron-charred broccoli salad with creamy dressing.

The team goes green with seasonal recipes and sustainable ingredients. Dishes include lentil stuffed peppers, broccoli stem salad and a ratatouille sandwich.

Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.

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

The bakers create a gigantic Easter sundae! Then, to earn a spot in the finale, the bakers must prepare a whimsical Easter tea party to remember.

The final three bakers create a showstopping party display of chocolate, cake, and a cocktail-inspired dessert in hopes of taking home $25,000.

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.

Chef Carla Hall and 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, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

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

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake to try to get Bobby Flay to fumble.

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

Bobby Flay and Giada De Laurentiis seek their favourite foods in Rome: pizza and gelato! They learn about iconic pastas and enjoy a traditional Roman meal.

Andrew samples the cuisine of Vienna and enjoys Sachertorte, an Austrian dessert dating back to the 1800s, and other classics such as schnitzel and frankfurter sausage.

Andrew travels to Budapest, to showcase this ancient city's most beloved foods, from classic stuffed cabbage to rich goulash and mouth-watering Transylvania chimney cake.

Andrew explores the iconic foods of Rome, including deep-fried artichokes, spaghetti alla carbonara and pizza tonda. Each dish has a history that dates back hundreds of years.

When Zoë's sons come home for a visit, she makes their favourite fall desserts. Charlie joins her in the kitchen to make sweet scones with squash they picked.

Zoë finds inspiration at a farmer's market and with a local baker. She transforms purple sweet potatoes into a vibrant version of the classic pie.

Michael Symon starts the day off with breakfast in the garden. He puts a twist on French toast, perfects the omelette and serves a summery drink.

Michael Symon explores the delicious world of sweet and salty flavours with a crispy sandwich, stuffed dates, kicked-up popcorn and a fruity cocktail.

Guy Fieri brings back four winners who are also proud mothers to prove mum cooks best. They make a weeknight favourite using nothing but packaged pantry items.

Alton makes a big announcement that's sure to get the chefs fired up. In the entree round, the chefs discover one of the items staring back at them.

Joanna prepares a delicious peach-themed menu made from peaches she grew on her farm. It features a seared pork chop with a side of peach chutney.

Guy Fieri revisits some of the best of Flavortown, from a noodle house in San Diego to a neighbourhood bistro in New Orleans and an award-winning BBQ joint in Iowa.

Guy Fieri visits a San Diego diner where law enforcement hones their skills. Then, in Phoenix, a Triple D legend serves up a Mexican-Asian mashup that has never been matched.

Eddie Jackson hosts a great chicken battle between Army veteran Gabrielle and celebrity chef Scott Conant. Who will flap their way to victory.

Eddie Jackson has an amazing surprise for New York firefighter Stephen when he's put head-to-head against famous chef Anne Burrell.

Joanna puts a twist on a classic dish that has become a family favourite: raspberry chipotle pork tenderloin. For dessert, she makes a chocolate cola cake.

Joanna prepares an Italian meal for a lunch date with Chip, including crispy, warm arancini with homemade marinara sauce, and chicken Florentine over pasta.

Ree Drummond makes super-fast sweets with easy shortcuts, including quick cakes for every occasion like a layered tiramisu cake and a fruity and tart ice cream.

Ree Drummond updates the menu at her Mercantile store with French toast, a fresh tomato salad, a fried chicken BLT sandwich and a 'berry' good cake.

Guy Fieri brings back four winners who are also proud mothers to prove mum cooks best. They make a weeknight favourite using nothing but packaged pantry items.

Legendary chefs Alex Guarnaschelli, Rocco DiSpirito and Andrew Zimmern lay their own cash on the line in a late-night culinary poker game.

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

Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.

Giada De Laurentiis is a guest at a Hollywood event for a new early morning comedy show. Giada prepares breakfast-style food to take to the event.

Giada De Laurentiis hosts Christmas Eve dinner with her Italian family. During the preparation, Giada explains this traditional Italian holiday event.

Giada De Laurentiis is ready to impress her dinner party guests with desserts that include Espresso Cake with Tuscan Liquor Buttercream and a Walnut Rosemary Tart.

Giada prepares restaurant-quality food at home. Dishes include Pan Seared Salmon with Summer Succotash, Penne with Pork Ragout and New York Strip Steak.

Giada plans a spa-day filled with pampering and a special garden menu. Dishes include Farro and Kale Salad, Peas and Carrots, plus Almond and Peach Toasts.

Giada De Larentiis puts her own spin on the top four most requested game day snack foods. They include sticky baked chicken wings and mini twice baked potatoes.

Giada shares her favourite chocolate Valentine's Day treats. She makes Brazilian-style truffles, double-chocolate glazed doughnuts and red velvet whoopie pies.

Giada brings old Hollywood glamour to dishes from two famous restaurants. She recreates veal saltimbocca, smoky meaty chilli and orange sticky buns.

Giada uses creativity and leftovers to make comforting midnight snacks. They include pretzel crusted chicken fingers and a chocolate cherry ice cream float.

Giada updates an old-fashioned tea party menu. She makes tuna sandwiches with white bean spread, lavender chamomile spritzer and milk and honey tea cake.

Giada creates a small plate tasting menu with a twist. Each dish contains fennel, including citrus fennel salad, pan roasted salmon and fennel upside down cake.

The hosts get heated with spicy, flavourful recipes. They include fried chicken sandwich with gochujang glaze, chipotle carrot soup and shrimp cocktail with lemon.

Four bold competitors get ballpark foods in every basket, and the judges have high hopes for home-run stadium fare. Cheesy and fruity appetisers are in the lineup.

Joanna's family stops by the kitchen to help prepare their favourite Asian-inspired dishes, including dumplings, short ribs, and almond cookies.

Joanna prepares the perfect picnic menu. It includes quiche two ways, blackberry watermelon skewers, strawberry poppy seed salad and a lemon tea cookie.

Joanna whips up Chip's favourite breakfast menu. It features huevos rancheros, sopapilla beignets and more. Later, Chip visits for a taste test.

Joanna prepares a flavourful, Southern-inspired shrimp boil spread. It includes sausage, corn and potatoes, gooey cheddar biscuits and artichoke dip.

Joanna prepares a delicious peach-themed menu made from peaches she grew on her farm. It features a seared pork chop with a side of peach chutney.

Joanna fires up the grill to prepare some of her most flavourful and colourful recipes. They include steak skewers, charred corn salad, and shishitos.

Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.

The competing chefs must create an appetiser using habanero peppers and chocolate-covered potato chips. Can they delight the judges with a delicious dish.

The seven chefs host the first Ciao House pizza festival. There, they must make enough pies to feed 50 hungry guests, including a renowned pizzaiolo.

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

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

Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

Ambitious young chefs test their skills with appetizers featuring Texas toast. And, they must content with wacky entree ingredients including corn on the cob lemonade.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

Mentee'. Michael Voltaggio and Damaris Phillips cheer on chefs Bryan Romero and Marc Quinones towards victory over Bobby Flay.

Anderson V. Voltaggio. S5/E7 - State Fair Fare'. The Brawlers aim to win over a crowd with decadent BBQ creations! One team tries to take down judge Carson Kressley in the dunk tank.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Joanna fires up the grill to prepare some of her most flavourful and colourful recipes. They include steak skewers, charred corn salad, and shishitos.

Valerie Bertinelli and Duff Goldman ask the kid bakers to honour a classic playground game by making blondie hopscotch puzzles! One baker will be hopping home.

Sunny Anderson has the bakers use nail art patterns as inspiration for geometric tarts. Then, they model their edible Easter hats on the bunny-walk.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins.

Geoffrey Zakarian lets the final two chefs do a full restaurant takeover with a full staff and real diners! Who will win Geoffrey's investment.

Two of the four remaining chefs will be going home after a wild boar challenge. Who make it to the finale and battle it out for the life-changing grand prize.

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

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

Four bold competitors get ballpark foods in every basket, and the judges have high hopes for home-run stadium fare. Cheesy and fruity appetisers are in the lineup.

Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli.

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

Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

Ambitious young chefs test their skills with appetizers featuring Texas toast. And, they must content with wacky entree ingredients including corn on the cob lemonade.

Valerie Bertinelli and Duff Goldman ask the kid bakers to honour a classic playground game by making blondie hopscotch puzzles! One baker will be hopping home.

Sunny Anderson has the bakers use nail art patterns as inspiration for geometric tarts. Then, they model their edible Easter hats on the bunny-walk.

The team is giving mum the day off and making Mother's Day easy! On the menu is a bacon, onion and cheese tart, limoncello ginger tiramisu and more.

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

Robert Irvine heads to Chicago to try and save an iconic south side restaurant. The establishment has been running for 30 years but needs serious help.

Robert Irvine heads to Grand Rapids where a struggling Caribbean restaurant's dingy dining room and bland menu are in desperate need of his magic touch.

Robert Irvine travels to West Virginia to help a struggling single dad sort out the confusion of his Italian-American-barbecue restaurant.

Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.

Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.

Four chefs must make an appetiser using steak, fish skin chips and dandelion greens. Can they impress judges Alex Guarnaschelli and Giorgio Rapicavoli.

Guy Fieri brings back four winners who are also proud mothers to prove mum cooks best. They make a weeknight favourite using nothing but packaged pantry items.

Michael Symon starts the day off with breakfast in the garden. He puts a twist on French toast, perfects the omelette and serves a summery drink.

Michael Symon explores the delicious world of sweet and salty flavours with a crispy sandwich, stuffed dates, kicked-up popcorn and a fruity cocktail.

Crown'. Sunny Anderson pulls a 'yoke' on the five remaining bakers when she asks them to make edible bird's nest desserts filled with Easter eggs.

Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

The junior chefs must remain fierce and focused as they attempt to make duck entrees, and one daring contestant makes peanut butter cookie lasagne.

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

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

Stay-at-home mom Cristina can't believe she's taking on Chef Geoffrey Zakarian in a surprise cooking competition. But Eddie Jackson has more up his sleeve.

Eddie Jackson hosts a battle royale between investment banker Jonny Fine and celebrity chef Tiffani Faison. Jonny whips up a childhood duck dish to take down Tiffani.

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

It's a party at the gristmill as Joanna roller skates around the kitchen! She makes her homestyle menu of chicken tenders, Texas caviar and more.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets.

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

Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

New mum and chef, Molly Yeh, challenges the bakers to create gender-reveal-themed cupcakes. Who will be sent home after failing to impress the judges.

The chefs take on ingredients that go back to the 1970s! They're challenged with using a fondue pot and later make their own version of chicken Kiev.

The chefs' finale plans are turned upside down! Alex Guarnaschelli and Gabe Bertaccini invite some 'familia' back to the villa for one last chance at redemption.

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

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

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

Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

Crown'. Sunny Anderson pulls a 'yoke' on the five remaining bakers when she asks them to make edible bird's nest desserts filled with Easter eggs.

Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

The junior chefs must remain fierce and focused as they attempt to make duck entrees, and one daring contestant makes peanut butter cookie lasagne.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets.

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

The hosts showcase their favourite spring ingredients, including asparagus and rhubarb. Chrissy Teigen's mum, Pepper, stops by to discuss her new cookbook.

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

Andrew Zimmern is in Genoa, Italy. The stunning city offers an incredible variety of traditional cuisine - Pesto pasta, seafood salad and decadent flatbread.

Andrew Zimmern explores the Emilia-Romagna, Italy. He samples some culinary classics from Bologna like mortadella sausage, Parmigiano Reggiano and tortellini.

Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.

Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.

Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.

Andrew Zimmern digs into the treasures of Uruguay's capital city, Montevideo. He tries slow-cooked Asado meats and a thin-sliced steak sandwich called chivito.

Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.

Guy and Hunter video chat with four DDD alums who share recipes including a funky waffle from Syracuse and gourmet mac 'n' cheese from Cleveland.

Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.

The competing chefs open the appetiser basket to find a peculiar plate. In round two, they must work with a fish they've never cooked before.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

Mentee'. Michael Voltaggio and Damaris Phillips cheer on chefs Bryan Romero and Marc Quinones towards victory over Bobby Flay.

Anderson V. Voltaggio. S5/E7 - State Fair Fare'. The Brawlers aim to win over a crowd with decadent BBQ creations! One team tries to take down judge Carson Kressley in the dunk tank.

Sunny Anderson asks the remaining bakers to make over-the-top charcuterie boards filled with Easter treats. Then, the competitors try to fool the judges.

Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.

The young chefs have to work with the odd ingredients found in their baskets. Who will impress judges Martita Jara, Marcus Samuelsson and George Mendes.

The chefs bid in a live auction to score their fourth item, and one spends a load of money to secure a favourite ingredient in the appetiser round.

In Harrington Park, NJ, a Battle of the Block Party becomes a cooking competition, with chefs making a triple-stacked sandwich and a 5-star meal.

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

Joanna shares one of her favourite holiday traditions: candy making. Her classic treats include salted caramel peanut brittle and white chocolate peppermint bark.

Valerie Bertinelli and Duff Goldman ask the bakers to make colourful mosaic pies filled with cubes of gelatine suspended in creamy pie filling.

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

Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

Four fantastic bakers combine two mythical creatures for their cupcake designs. Whose mashup will take them to the next round and who will be sent home.

The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.