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Sunny Anderson and Amanda Freitag enlist the help of chefs Ed Oliveira and Eric McCree, two chefs that Sunny knows personally, to conquer Bobby Flay's kitchen.

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

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

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

Chefs Emily Oyer and Dan Jacobs are back for revenge; robbed of a win in their first battle, Ted Allen and host Lauren Scala are helping to ensure that one chef doesn't lose twice to Bobby Flay.

Eddie Jackson and Gigi Hadid give Bobby Flay fashion advice; chefs Maya Erickson and Jason Smith prove they're pastry pros.

Jet and Ali Tila bring their "Team Tila" energy into the kitchen; chefs Renata Ferraro and Ricky Dolinsky duel it out.

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; BBQ Brawl judges Brooke Williamson and Carson Kressley are there to help them get sweet revenge.

Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.

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Guy Fieri sets up four culinary titans in two epic semifinal battles; the chefs left standing clash in a head-to-head championship face-off for the belt, $100,000 and the title of TOC Champion.

Duff Goldman and Kardea Brown task the sibling teams with creating family favorite desserts, but there's a five-minute baking time extension at stake that puts the bakers into a spin.

Duff Goldman and Kardea Brown host as 12 teams of young siblings go on a pastry journey of baking and bonding; the kid bakers take on tricky challenges with unexpected twists to win $25,000 and become the next generation of baking champions.

Chefs Jeff and Tiffany teach the teams a soup and sandwich combo before tackling the main dish challenge of eggplant parmesan and handmade pasta; the bottom two recruits must battle it out in a blind elimination appetizer cook-off.

The celebrity teams hustle during a head-to-head relay race through a faux-luxury resort to create poolside platters; then, chefs Jeff Mauro and Tiffany Derry challenge them to make crab cakes and seafood curry.

Guy Fieri stops at some standout spots, starting with lights-out lamb shank at a Lebanese eatery in Minneapolis; a DDD O.G. in Venice, Calif. cranks out smoked wings and a Falmouth, Mass. joint has added a roast beef sammie.

A beer-lover's spot in Seattle serves fish and chips and the bomb beef dip; a local Hawaiian gem dishes out fresh-catch curry and a primo poke burger; a Chinese emporium in San Francisco cooks up lobster, pork buns and even dim sum chicken feet.

In Seattle, a funky spot makes their name with scratch-made Russian piroshki; a joint in Kona serves up a bite of culture with their authentic Hawaiian cuisine; in Chicago, an old-school Jewish deli dishes out their specialties cafeteria-style.

In San Antonio, an East Coast-Texas deli mash-up piles up smoked meat sensations; a funky joint making big-time empanadas; in Sebastopol, Calif., a farm-to-table spot puts their spin on stroganoff and decadent bacon-gelato-toffee waffles.

Cultural cuisine with a twist: a cafe that's been serving scratch-made Scandinavian specialties in Salt Lake City since the 1950s; a pizza joint putting an Indian spin on the classic Italian pie; a funky Chinese-American mashup in New Orleans.

A Puerto Rican spot in San Antonio builds a unique take on nachos and cooks a monster chop; a gangster grill in New Orleans serves pork knuckles and sweet bird; a funky joint that makes pork tacos and puts collards in a mouthwatering melt.

A funky Italian joint in Wilmington, Del., serves arancini and veal scaloppini; a Middle Eastern street food spot in San Diego serves shawarma and falafel; a not-your-typical pizza place in Vancouver tops things off with lamb sausage and pig cheeks.

Guy goes from incredible Italian to sensational seafood; wood-fired pizza; crab cake cioppino and crab-spinach risotto; Vanilla Ice at a pirate-inspired joint serving up Brazilian and Caribbean seafood specialties.

Guy Fieri digs into both meat and sweet, starting in Sioux Falls, S.D., where a market-butcher eatery is serving a culinary extravaganza; in Fargo, N.D., a bakery cafe makes sticky pecan rolls and a savory French pastry dish.

Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jamfest; Cuban favorites; meatball subs.

Bend, Ore., where a funky spot stuffs their buns with unexpected flavors; a Puerto Rican oasis in Utah cooks real deal mofongo, and a Nashville joint serves coal-fired pizza.

Guy Fieri starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.

In Laramie, Wyo, a restaurant-bar has nachos, and a spot is cooking up a vegetarian banh mi; a Mexican place in Alaska is serving duck tacos.

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a Nashville joint that's adding green chile crunch to their signature wrap; in Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties.

Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy parmesan pasta in San Luis Obispo.

Guy Fieri's on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.

Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Guy Fieri road trips across America to check out classic greasy spoons; with a new generation of owners and delicious homemade food, these are the kind of places that make America special.

Guy Fieri's getting into flavors from all over, starting with a Vietnamese spot in Boston that's dishing out rocking rice noodle rolls; Guy finds a legit lamb meatball sub and knockout octopus in Montana.

Guy Fieri's having a sandwich extravaganza at a lunch spot in Indianapolis that is serving up serious flavors with the-bomb brisket au jus and rockin' roast pork.

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

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Guy Fieri road trips across America to check out classic greasy spoons; with a new generation of owners and delicious homemade food, these are the kind of places that make America special.