Judges'. Guy Fieri hosts a competition between three previous winners and three judges. The teams must cook up a seafood platter in relay.

The team is grilling up the summer's best recipes! They include grilled tomatoes with scallions, chives and ricotta and grilled corn and farro salad.

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

Sarah Benjamin and Malcolm Goh begin their Asian culinary journey in Bangkok, where they uncover the secrets to making authentic Pad Thai.

Sarah tucks into one of the Ho Chi Minh City's most popular noodle dishes, pho noodle soup! She then joins Chef Malcolm for a fine-dining rendition.

Sarah and Chef Malcolm land in Singapore and check out two eateries that are famous for their take on the city's most iconic dish, chicken rice.

Sarah and Malcom land in Manila and discover what goes into the making of Adobo, which many consider to be the national dish of the Philippines.

In Hong Kong, Sarah and Malcolm search for the city's best dim sum. They visit a traditional eatery before trying a dim sum high-tea menu.

On the hunt for Kuala Lumpur's must-try dish, nasi lemak, Sarah rushes to a famed eatery before the popular dish gets sold out.

Dads'. Three all-star chef moms and three all-star chef dads create an elevated kids' favourite featuring three lunchbox treats in a team relay showdown.

Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

High-flying chefs from the U.S. Air Force compete in the kitchen. They find a bowl of something comforting and a crunchy snack in their appetizer baskets.

Chef Michael Voltaggio and actress Ellie Kemper help chefs Travis McGinty and Suzanne Vizethann in their quest to take down Bobby Flay.

Supermodel and designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while cooking up a win against Bobby Flay.

Anything can be smoked or grilled! The teams are challenged to master unconventional BBQ ingredients and show their true potential.

Robert comes to the rescue of Deraney's Two City Tavern in Barnesville, Georgia. Can the owner make amends to his staff and the local community.

Guy Fieri heads to Minneapolis, where Cuban cuisine has really taken off since he last came to visit and two buddies in Portland are still making crazy sandwich concoctions.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

In this battle, the chefs create flavourful, veggie-packed plates that could win over even the most die-hard carnivores.

The chefs make spicy street food and a finale-worthy fish dish for judge Andrew Zimmern to earn a spot in the final shift.

In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.

Chefs and celebrities confess their gluttonous secrets. Jeff Mauro makes a mouth-watering fried ravioli and Justin Warner has enchiladas in Austin.

Rudy the mini horse joins Duff Goldman and Kardea Brown to challenge the bakers to create dessert imposters of their assigned animal's favourite food.

Guy Fieri sets up the ultimate face-off with a tag-team relay between two sets of chefs. They must create a spicy champion's dinner.

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.

The bakers learn to craft bonbons at Jade Genin Chocolate. Then, the competitors seek inspiration for a dessert that uses three chocolate techniques.

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses, plus haystack cookies to feed the hungry animals.

A new culinary powerhouse enters the arena, and the chefs create noodle dishes in the contender battle before two chefs battle over mushrooms.

Jet and Ali Tila bring their Team Tila energy into the kitchen to serve Bobby Flay a loss. Things get heated when chefs Renata Ferraro and Ricky Dolinsky duel it out.

Bethenny Frankel and Geoffrey Zakarian team up to out-fancy Bobby Flay. Chefs Chad Rosenthal and Brian Hill are there to frighten him with their food.

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

Dads'. Three all-star chef moms and three all-star chef dads create an elevated kids' favourite featuring three lunchbox treats in a team relay showdown.

Robert comes to the rescue of Deraney's Two City Tavern in Barnesville, Georgia. Can the owner make amends to his staff and the local community.

Guy Fieri heads to Minneapolis, where Cuban cuisine has really taken off since he last came to visit and two buddies in Portland are still making crazy sandwich concoctions.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Rudy the mini horse joins Duff Goldman and Kardea Brown to challenge the bakers to create dessert imposters of their assigned animal's favourite food.

Guy Fieri sets up the ultimate face-off with a tag-team relay between two sets of chefs. They must create a spicy champion's dinner.

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

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

The teams create cake versions of food feasts. Duff's team makes a realistic farmers market while Buddy and his team create a towering monument of sweet treats.

The teams make cakes depicting a bug's world. Team Duff builds towering flowers and lightning bugs while Team Buddy creates a cross-section of Earth full of creatures.

Buddy and Duff make pirate cakes. Team Duff creates a detailed ghost ship and Team Buddy builds an unlucky pirate being pursued by a smitten shark.

Judges'. Guy Fieri hosts a competition between three previous winners and three judges. The teams must cook up a seafood platter in relay.

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

The U.S. Marine Corps chefs make appetisers that are normally 'ready to eat' ready. Plus, a breakfast food in the entrée round awakens their creativity.

Guy Fieri is digging Greek-style lasagne in Ohio, top-notch chicken and dumplings in California and some big-deal BBQ at the Jersey shore.

Guy Fieri's going global with killer croquettes in New Jersey, Turkish dumplings in Cambridge, Massachusetts, and soul food in Indianapolis.

Joe Sasto calls out his friend Richie Farina, and Damaris Phillips battles business partner Coby Ming to settle a dispute over a fried chicken recipe.

Robert tries to save Grille No. 13 in Waldorf, Maryland. The owner is $350,000 in debt and has no time to spend with her infant daughter.

Guy Fieri's checking in on some of his favourite joints serving up a bite for any time of day. Up in Denver, he tries a couple of new late-night Italian options.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

Molly Yeh thanks all the people who helped with her new cookbook by sharing puffy doughnuts, a fruity pie and some Midwestern favourites.

Molly Yeh hosts a costume bonfire for her cousins with pastry-wrapped sausage, beans and eggs, a twist on hot cocoa and extra-decadent s'mores.

Ree Drummond elevates potluck classics with her crowd-pleasing baked beans, fresh cabbage salad, updated potato salad and a showstopping icebox cake.

Ree Drummond makes new cowgirl recruit Paige a lunch featuring pancetta pasta, lemony salad, skillet focaccia and citrusy ice cream.

Four champions return on a mission to become a sous-chef for a series judge. A stinky fruit and a spicy ice cream feature in the dessert round.

Chefs and celebrities confess their gluttonous secrets. Buddy Valastro searches Atlanta for dishes and Daphne Brogdon tries to find some Italian food.

Duff Goldman and Kardea Brown ask the remaining five bakers to make edible terrariums featuring their assigned insects as well as an edible flower.

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

Guy Fieri 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.

The bakers create buttery mashups inspired by the cruffin. Plus, they use fashion to craft a trio of desserts that work together as a collection.

Duff Goldman and Kardea Brown challenge the final three bakers to create zoo cakes for the title of champion and a grand prize of $25,000.

The chefs are ordered to create brunch dishes and wow the judges with their innovative plates. The fierce battle for the throne is fought over clams.

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Stephanie Boswell and Sunny Anderson enter the kitchen with chefs Gabriella Baldwin and Jenifer Minelli, who are ready for a win against Bobby Flay.

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Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down. Chefs Laura Gonzalez and Steven Lingenfelter try to take advantage.

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

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Judges'. Guy Fieri hosts a competition between three previous winners and three judges. The teams must cook up a seafood platter in relay.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

Robert tries to save Grille No. 13 in Waldorf, Maryland. The owner is $350,000 in debt and has no time to spend with her infant daughter.

Guy Fieri's checking in on some of his favourite joints serving up a bite for any time of day. Up in Denver, he tries a couple of new late-night Italian options.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

Duff Goldman and Kardea Brown ask the remaining five bakers to make edible terrariums featuring their assigned insects as well as an edible flower.

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

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The hosts amp up summer foods for an epic celebration. Their cookout menu includes triple decker burgers with roasted vegetables and cheese sauce.

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

Valerie and Duff task the bakers with making popular cupcakes. Then, the bakers pair up to create a new cupcake for the future.

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Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

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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.

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Guy Fieri sets up the ultimate face-off with a tag-team relay between two sets of chefs. They must create a spicy champion's dinner.

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Guy Fieri combines cooking at home with great restaurant food when four series veterans send ingredients and join him via video chat to cook the recipes.

Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat.

Four U.S. Army chefs have their marching orders to transform a favourite soldier comfort food into an elevated appetiser for a spot in the finale.

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In this battle, the chefs create flavourful, veggie-packed plates that could win over even the most die-hard carnivores.

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The chefs make spicy street food and a finale-worthy fish dish for judge Andrew Zimmern to earn a spot in the final shift.

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Robert travels to Pennsylvania to rescue Soul Food in the Park. He must completely renovate the rundown building and help the owner overcome his anger issues.

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Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

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The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.

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In the chocolate-themed finale, the remaining three bakers create brownie sundaes and a Happy Birthday USA chocolate fireworks cake to mark 4th July.

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Four chefs celebrate Black History Month through incredible food. A hearty soup and a Southern vegetable inspire the chefs in the entree round.

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Chefs and celebrities confess their gluttonous secrets. Richard Blais gets guilty with arepas in Miami and David Arquette devours some fried chicken parmesan.

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses, plus haystack cookies to feed the hungry animals.

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

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Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

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The remaining bakers head to the farmers' market. They make crepe cakes with fruit and incorporate unusual produce picks into their desserts.

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Nine of America's top professional bakers are challenged with a royal baking them. They must create mini princess cakes and spectacular celebration cakes for 100 people.

A formidable new contender enters the game, and the chefs face their most difficult contender challenge yet: surf and turf in only 45 minutes.

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BBQ Brawlers Megan Day and David Sandusky are back to seek vengeance against Bobby Flay, who did not pick them for his team on Brawl.

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Alex Guarnaschelli and singer Josh Groban hit the high notes and raise up their chefs, Thomas Youell and Diego Sanchez, to grill Bobby Flay in his own kitchen.

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

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

Guy Fieri sets up the ultimate face-off with a tag-team relay between two sets of chefs. They must create a spicy champion's dinner.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

Robert travels to Pennsylvania to rescue Soul Food in the Park. He must completely renovate the rundown building and help the owner overcome his anger issues.

Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

Four chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses, plus haystack cookies to feed the hungry animals.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

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

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The hosts serve up packable eats for summertime outdoor adventures. They make fried chicken with honey giardiniera butter and curried chickpea salad pitas.

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Chefs from the East battle to make it to the final. For the appetiser, a dish from the Keystone State must be combined with a Big Apple cocktail.

Three talented chefs turn an '80s prom party in Farmingdale, NY, into a cooking competition. They make a French bistro lunch and prom night dinner.

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

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Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.

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Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion.

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Molly Yeh thanks all the people who helped with her new cookbook by sharing puffy doughnuts, a fruity pie and some Midwestern favourites.

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Molly Yeh hosts a costume bonfire for her cousins with pastry-wrapped sausage, beans and eggs, a twist on hot cocoa and extra-decadent s'mores.

Ree Drummond elevates potluck classics with her crowd-pleasing baked beans, fresh cabbage salad, updated potato salad and a showstopping icebox cake.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

Ree Drummond makes new cowgirl recruit Paige a lunch featuring pancetta pasta, lemony salad, skillet focaccia and citrusy ice cream.

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.

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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.

Cebu, Philippines, is known for its historical fortifications, but Sarah visits to try Pochero, a beef stew with a punch, and Tinola, a seafood stew.

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Sarah explores beautiful Kyoto, Japan, one of Asia's greatest food cities, to find the best Kyoto-style ramen and tempura.

Jeanette leaves Randi to manage a hectic brunch shift on his own. Meanwhile, Jessica feels overworked but can't relinquish control.

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Host Ree Drummond sends three home cooks to the market to buy everything they need for a day's worth of meals on a budget of only $30.

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The chefs have 30 minutes to create their dream last meal using only ingredients like frozen or dried meats, dehydrated veggies, and canned food.

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Chefs and celebrities confess their gluttonous secrets. Tia Mowry gets a deep dish in Chicago and Katie Lee gets her chilli five ways in Cincinnati.

Chef Michael Voltaggio and actress Ellie Kemper help chefs Travis McGinty and Suzanne Vizethann in their quest to take down Bobby Flay.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

Supermodel and designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while cooking up a win against Bobby Flay.

Anything can be smoked or grilled! The teams are challenged to master unconventional BBQ ingredients and show their true potential.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

In this battle, the chefs create flavourful, veggie-packed plates that could win over even the most die-hard carnivores.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

The chefs make spicy street food and a finale-worthy fish dish for judge Andrew Zimmern to earn a spot in the final shift.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.

This channel is off air, or it has temporarily no EPG data yet. We are working on a fix.

In the chocolate-themed finale, the remaining three bakers create brownie sundaes and a Happy Birthday USA chocolate fireworks cake to mark 4th July.

Host Ree Drummond sends three home cooks to the market to buy everything they need for a day's worth of meals on a budget of only $30.

Chefs from the East battle to make it to the final. For the appetiser, a dish from the Keystone State must be combined with a Big Apple cocktail.

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

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

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

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

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

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

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

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

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

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

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

The team share recipes for farm stand finds. They make spicy chicken aubergine boats, roasted carrots with carrot top pesto and more.

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

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.

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.

Andrew Zimmern retraces the footsteps of Lewis and Clark in the Pacific Northwest. He tries Pacific lampreys, forages for barnacles and harvests sea salt.

And, a noodle shop in Portland is churning out thousands of dumplings a week.

Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

Guy Fieri's checking in on some of his favourite joints serving up a bite for any time of day. Up in Denver, he tries a couple of new late-night Italian options.

Guy Fieri heads to Minneapolis, where Cuban cuisine has really taken off since he last came to visit and two buddies in Portland are still making crazy sandwich concoctions.

It's meat mayhem as Guy Fieri checks out over-the-top meaty joints in Utah, Arizona and Nebraska. From cheesesteaks to meatballs, he's got it covered.

In Eureka, a chef is cramming calamari with shrimp and leeks. And, in Denver, he's blown away by some empanadas.

The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.

In the chocolate-themed finale, the remaining three bakers create brownie sundaes and a Happy Birthday USA chocolate fireworks cake to mark 4th July.

Andrew explores regional specialities in Oaxaca, Mexico. From mole negro, tortilla with pork lard to egg bread dunked in hot chocolate, local tradition flavours each bite.

Andrew explores the seafood-rich cuisine of Baja California, Mexico. Smoked tuna, fish tacos, and zesty seafood cocktail hangover cures - Baja's cuisine is sensational.

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.

Chef Marinka returns from her tropical holiday in Bali. As a lover of seafood, she wants to share the seafood dishes she enjoyed abroad, adding her own twist.

Chef Marinka wants to share the recipes that she enjoyed most when she was growing up. On the menu is simple, home-comfort dishes that are utterly delicious.

When Zoë's friend brings her peaches, she bakes a pie topped with candied bacon after an inspirational trip to a local bakery and breakfast spot.

Zoë shares her favourite strategies for healthy baking. She makes Morning Cookies, a guilt-free, grab-and-go nutritious snack, and tiramisu in single-serve jars.

Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

The competitors replace basket ingredients with a roll of the dice! Round one features something slithery, and a Vegas-themed item in round two isn't a hit.

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

Guy Fieri is digging Greek-style lasagne in Ohio, top-notch chicken and dumplings in California and some big-deal BBQ at the Jersey shore.

Guy Fieri's going global with killer croquettes in New Jersey, Turkish dumplings in Cambridge, Massachusetts, and soul food in Indianapolis.

Joe Sasto calls out his friend Richie Farina, and Damaris Phillips battles business partner Coby Ming to settle a dispute over a fried chicken recipe.

Molly Yeh thanks all the people who helped with her new cookbook by sharing puffy doughnuts, a fruity pie and some Midwestern favourites.

Molly Yeh hosts a costume bonfire for her cousins with pastry-wrapped sausage, beans and eggs, a twist on hot cocoa and extra-decadent s'mores.

Ree Drummond elevates potluck classics with her crowd-pleasing baked beans, fresh cabbage salad, updated potato salad and a showstopping icebox cake.

Ree Drummond makes new cowgirl recruit Paige a lunch featuring pancetta pasta, lemony salad, skillet focaccia and citrusy ice cream.

Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

When Zoë's friend brings her peaches, she bakes a pie topped with candied bacon after an inspirational trip to a local bakery and breakfast spot.

Zoë shares her favourite strategies for healthy baking. She makes Morning Cookies, a guilt-free, grab-and-go nutritious snack, and tiramisu in single-serve jars.

Jeanette leaves Randi to manage a hectic brunch shift on his own. Meanwhile, Jessica feels overworked but can't relinquish control.

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

Ree Drummond cooks up simple and refined dishes. She makes crab cakes and 5-ingredient remoulade and peppercorn-crusted steak with pimento creamed spinach.

Ree Drummond shares her ideas for a romantic meal for someone special. She teams herb-crusted chicken cutlets with cheesy mushroom and black pepper pasta.

Ree Drummond celebrates the food she remembers from her grandma's house, making retro Salisbury steak, skillet scalloped potatoes, and irresistible green beans.

Ree Drummond dishes up new favourites to spice up weeknights. She puts a twist on cheeseburger sliders and makes an impressive easy tomato pie.

Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.

Ree Drummond whips up four dishes that can't go wrong. First up, she makes chocolate sheet cake with vanilla bean frosting then delicious stuffed peppers.

Things get very cheesy in Ree Drummond's ranch kitchen! She makes five-cheese pasta, fiery goat dip, and for dessert, a marvellous mascarpone berry bowl.

Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta. Plus, she mixes up a ranch water cocktail.

Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

Ree Drummond celebrates Alex and Mauricio's first wedding anniversary by cooking recipes inspired by their honeymoon in the Maldives.

Ree Drummond adds variety and spice to some family favourites. She makes spicy garlic bread sloppy Joes and spicy ginger sundaes with five-spice crisps.

The hosts share easy summer recipes like chicken stir fry with spicy peanut sauce. Plus, Jaymee Sire stops by to chat about viral food trends.

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

Elizabeth Poett tours her family's 14,000-acre ranch in California. She tends to the land at dawn then prepares a Santa Maria Style Tri-Tip for dinner.

Elizabeth Poett celebrates springtime on the ranch! She harvests fresh honey to use in honey lemon cake and lemon buttermilk fried chicken.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew. Later, she serves brisket sandwiches out of the tailgate of her pickup truck.

Elizabeth prepares a special barbecue dinner for her family visiting the ranch. She makes fresh baked herb focaccia with edible flowers and BBQ pork ribs.

Elizabeth Poett catches and serves fresh fish for a date night with her husband, complete with lemon dill sauce, saffron rice and ricotta cookies.

Elizabeth uses fresh strawberries to make and preserve homemade jam. Then, she whips up a strawberry shortcake with ginger whipped cream for a family night.

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

Guy Fieri and his son Hunter cook up takeout with four chefs over video chat. Dishes include Baltimore pit beef and pork belly from Hawaii.

Guy Fieri cooks takeout with four chefs via video chat. He makes American Indian fare from Denver and short ribs all the way from Hawaii.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause.

Host Ree Drummond sends three home cooks to the market to buy everything they need for a day's worth of meals on a budget of only $30.

Jeanette leaves Randi to manage a hectic brunch shift on his own. Meanwhile, Jessica feels overworked but can't relinquish control.

Robert tries to save The Ship Inn in Exton, Pennsylvania. The restaurant's overbearing manager has many fractured relationships and $895,000 of debt.

And, a noodle shop in Portland is churning out thousands of dumplings a week.

Four chefs bring traditions into play as they celebrate their Hispanic culinary cultures and honour their families' homelands with fish entrées.

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

Pastry chef Zac Young and SNL alum Cheri Oteri take on Bobby. They recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

Social media is one of the best ways for BBQ cooks to find inspiration. The teams must prove that they know how to cook, and connect, on social.

The chefs gamble for a chance to replace an ingredient and the fish offal in the first basket is begging to be gambled away. Plus, more drama in round three.

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

Duff Goldman and Kardea Brown challenge the final three bakers to create zoo cakes for the title of champion and a grand prize of $25,000.

Guy Fieri welcomes back former winners who used their masterful meatless dishes to show the carnivores how it's done.

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

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

The American bakers attempt to perfect the soufflé. Then, they go big with a pâte à choux dough dessert that spotlights the egg in three ways.

For the theme of surprises, the eight remaining competitors make molten lava cakes. And, they create smashable desserts using coconut as the main flavour.

The final contenders compete, and one chef is selected to challenge the ruler head-to-head for the culinary crown and the $100,000 prize.

Amy Sedaris teams up with Michael Symon to take Bobby Flay down. Food queens Kristin Beringson and Amanda Salas are ready to dish out a loss.

Michael Voltaggio and comedian Michelle Buteau keep Bobby Flay in stitches as he tries to work, while chefs Zev Bennett and Petrina Peart try to secure a win.

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

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

Robert tries to save The Ship Inn in Exton, Pennsylvania. The restaurant's overbearing manager has many fractured relationships and $895,000 of debt.

And, a noodle shop in Portland is churning out thousands of dumplings a week.

Four chefs bring traditions into play as they celebrate their Hispanic culinary cultures and honour their families' homelands with fish entrées.

Duff Goldman and Kardea Brown challenge the final three bakers to create zoo cakes for the title of champion and a grand prize of $25,000.

Guy Fieri welcomes back former winners who used their masterful meatless dishes to show the carnivores how it's done.

The hosts make delicious noodle dishes! They include BBQ mac and cheese, fettuccine with spicy crab and even cinnamon sugar crispy noodles for dessert.

Four chefs compete in a delicious battle to make a beloved food out of this world. A spicy surprise means the noodle appetizers might come with a kick.

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

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

In Rome, NY, Robert Irvine helps a restaurant owner with serious health issues figure out a plan to reduce stress personally and professionally.

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

Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.

The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine. They get first round jitters when they fry up appetisers.

Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

When Zoë's friend brings her peaches, she bakes a pie topped with candied bacon after an inspirational trip to a local bakery and breakfast spot.

Zoë shares her favourite strategies for healthy baking. She makes Morning Cookies, a guilt-free, grab-and-go nutritious snack, and tiramisu in single-serve jars.

Robert comes to the aid of On The Bayou in Milwaukee, Wisconsin. He must help the married owners repair their broken relationship and save their livelihood.

And, a joint in Arizona serves up true German flavour.

Four brave chefs prioritise flavour over fear as they take on outrageously daring ingredients to make killer dishes for the judges.

Guy Fieri's digging creative comfort foods, including meatloaf in Massachusetts, chicken and biscuits in Ohio and a grilled cheese in Indianapolis.

Guy Fieri grabs smoking smash burgers in East Boston, flavour-bursting bone marrow in Minneapolis and the-bomb Bengali-American fare in Ohio.

Gabe Bertaccini settles a 15-year grudge against Tyler Romine, and rival caterers Taylor Frankel and Maria Busato go head-to-head.

In this third battle, the chefs can gamble to get lucky or unlucky replacement ingredients. The appetizer basket reveals a notoriously tricky ingredient.

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

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 welcomes four previous winners back for a non-stop super battle, starting with a dreaded whammy auction.

Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.

The seven remaining bakers must make floating island desserts. In the Master Challenge, they create a flaming bombe Alaska with mango.

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.

Chefs Noah Zamler and Aerin Zavory have got Geoffrey Zakarian and Brooke Williamson on their team to pummel Bobby with pranks.

Chefs Saif Rahman and Carolina Gomez battle to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.

Four chefs compete in a delicious battle to make a beloved food out of this world. A spicy surprise means the noodle appetizers might come with a kick.

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

Robert comes to the aid of On The Bayou in Milwaukee, Wisconsin. He must help the married owners repair their broken relationship and save their livelihood.

And, a joint in Arizona serves up true German flavour.

Four brave chefs prioritise flavour over fear as they take on outrageously daring ingredients to make killer dishes for the judges.

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 welcomes four previous winners back for a non-stop super battle, starting with a dreaded whammy auction.

The hosts make their must-have summer dishes before the season ends. The line-up includes sticky tamarind ribs and triple tomato salad.

The chefs are given the risky option to switch out their ingredients. And everyone is shocked when one competitor keeps an extra-strange one.

Sarah Benjamin visits Thailand, where she tries two iconic dishes: Khao Soi, a coconut-flavoured curry noodle soup, and Gaeng Hang Lay, a sweet curry.

On Bali, Sarah savours its famous dishes. She tries Lawar, a unique dish created from a mix of vegetables, and Betutu, a slow-roasted chicken or duck.

Sarah heads to Hanoi, Vietnam, to savour some of the city's most iconic dishes, Bun Cha and Cha Ca. She tries both street food and high-end versions.

Sarah navigates the streets of Taipei to sample its representative dishes like Beef Noodles and Sanbeiji, which translates to Three-cup Chicken.

Cebu, Philippines, is known for its historical fortifications, but Sarah visits to try Pochero, a beef stew with a punch, and Tinola, a seafood stew.

Sarah explores beautiful Kyoto, Japan, one of Asia's greatest food cities, to find the best Kyoto-style ramen and tempura.

Guy Fieri welcomes back former winners who used their masterful meatless dishes to show the carnivores how it's done.

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.

It's a fiesta as four chefs dial up the flavour with foods from Mexico! They combine a weird ice cream and a classic sauce and get creative with unusual chips.

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

Pastry chef Zac Young and SNL alum Cheri Oteri take on Bobby. They recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

Social media is one of the best ways for BBQ cooks to find inspiration. The teams must prove that they know how to cook, and connect, on social.

Robert travels to Milwaukee to help a Tex-Mex restaurant that's drowning in debt. The owner must make some hard choices to save his restaurant and his family.

He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA.

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

Four superbly skilled sushi chefs create appetisers with precision and potato chips before getting creative with a prized fish and special candy.

In the final shift, the five remaining chefs take on a familiar challenge before creating an elevated breakfast, lunch and dinner for the judges.

In the fourth battle, the chefs try their luck at replacement basket ingredients. A roll of the dice in the entree round leaves one chef with two proteins.

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

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.

Guy Fieri invites three chefs to take on a multi-course fruit showdown! Before they can cook their dishes, the chefs must compete in an auction.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

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

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

In Malverne, NY, competing chefs convince homeowners at a block party to share ingredients from their kitchens for surf and turf and a dessert.

Brooklyn Beckham recruits Sunny Anderson to bring a transatlantic takeover to Bobby's kitchen. Chefs Francis Legge and Caroline Budge bring the heat from the UK.

Anne Burrell and Marc Murphy bring in international cuisine expert chefs Ashten Garrett and Nasser Jaber to challenge Bobby Flay to a global gauntlet.

The chefs are given the risky option to switch out their ingredients. And everyone is shocked when one competitor keeps an extra-strange one.

Guy Fieri welcomes back former winners who used their masterful meatless dishes to show the carnivores how it's done.

Robert travels to Milwaukee to help a Tex-Mex restaurant that's drowning in debt. The owner must make some hard choices to save his restaurant and his family.

He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA.

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

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.

Guy Fieri invites three chefs to take on a multi-course fruit showdown! Before they can cook their dishes, the chefs must compete in an auction.

The hosts work together on a Labour Day cookout, each bringing a unique ingredient or technique. Dishes include hibachi-style hot dogs and lemon iced tea.

Four more culinary gamblers enter the tournament. A questionable cotton candy creation has the chefs rethinking their baskets.

Buddy and Duff face off in an architecture challenge. Buddy travels back to ancient Egypt and Duff looks to his own future with a whimsical treehouse.

For the grand finale, Buddy and Duff create monster cakes. Buddy works on a radioactive dinosaur, while Duff makes a Frankenstein's monster cake.

Guy Fieri welcomes four previous winners back for a non-stop super battle, starting with a dreaded whammy auction.

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.

The competitors take their ribeye appetisers in very different directions. Plus, they incorporate a movie snack and a piece of poultry into their dishes.

Guy Fieri's digging creative comfort foods, including meatloaf in Massachusetts, chicken and biscuits in Ohio and a grilled cheese in Indianapolis.

Guy Fieri grabs smoking smash burgers in East Boston, flavour-bursting bone marrow in Minneapolis and the-bomb Bengali-American fare in Ohio.

Gabe Bertaccini settles a 15-year grudge against Tyler Romine, and rival caterers Taylor Frankel and Maria Busato go head-to-head.

Brothers Yaser and Nader are on the verge of losing their French bistro, Gaston's. Robert must convince these delusional owners to transform their business.

Plus, in Portland, a walk-up window with international influence has its fair share of dining developments.

Four chefs return to the kitchen with a personal invitation from legendary judge Scott Conant. A vegetable is a true test in the first basket.

For her cookbook club, Molly Yeh puts her own twists on a Midwestern hotdish, two very different salads and a caramel-filled treat.

Molly Yeh throws a superhero-themed birthday bash for her niece with a chocolatey cake, cheesy green pasta, spiced-up cheese ball and hearty salads.

Ree Drummond shines a spotlight on her husband, Ladd, with his favourite breakfast bites, prime rib and a chocolate lover's shake.

Ree Drummond grills a whole meal over the flames, including surf-and-turf skewers, charred salad, buttery potatoes and a hot-and-cold cake.

Four winners return to compete for the jackpot and title of grand champion! The chefs have a choice to gamble away an ingredient before each round.

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

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.

Guy Fieri invites four chefs to compete in two rounds of the guiltiest games ever. Guy kicks things off with three guilty-pleasure wheels.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Guy Fieri is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

As the competition begins, Duff Goldman's team takes on Elizabeth Rowe's team in the first battle featuring cakes inspired by the world of Superman.

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

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