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Stephanie Izard, Gabe Bertaccini, and Mika Leon are hungry for redemption.

Alex Guarnaschelli takes on rivals Kevin Lee and Arnold Myint.

Eric Adjepong invites comfort food connoisseurs Eddie Jackson, Molly Yeh and Damaris Phillips to risk $5,000 of their own money in an intense game of skill and chance.

In the first round, the chefs get cracking to procure crab meat to make their appetizers. Then, a strange dip in the second round is a big part of the challenge, while the dessert basket is filled with plenty of fun, including mocktails and fruit balls.

Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges; the chefs prove they have the chops to make a swamp-loving chomper tasty and try not be be stung by a shocking sweet.

Gold has been the best long-term asset class for thousands of years; find out how you can protect your financial future by diversifying your nest-egg with physical gold today.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing, and you will be cleaning faster, smarter and better!

In San Francisco, a totally gluten-free menu of Venezuelan standbys like arepas and empanadas; in Portland, homemade meats like Italian red wine dry cured salami and roasted garlic and rosemary bologna.

Eateries in Key West, Fla., include a little shack serving up New England seafood; standout fish tacos; a tiny food cart serving Asian-Caribbean fusion dishes.

In Washington D.C., knockout dumplings and the bomb ramen; in Atlantic City, cheeseburger pie and chicken vodka; in Colorado Springs, Rocky Mountain roast beef and king-sized cinnamon rolls.

Guy Fieri's loading up on tots, turkey and tons in between; in Tennessee, a Memphis BBQ joint is plating over-the-top turkey legs; in New York, a Polish spot is dishing out blueberry pierogies; an Irish pub is serving top-notch tots.

Loading up the meat with bomb beef and bird; in North Conway, N.H., a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, N.C., is firin' up big barbecue; in Taos, N.M., a traditional spot serves up New Mexican specialties.

An all-Boston smorgasbord; in Allston, two restaurants share one kitchen and cook up totally different menus; gravlax and chicken sausage; in South Boston, pierogi and an old-country fried pork favorite.

Guy Fieri challenges three chefs with one five-minute shop for the whole competition; they can only grab two ingredients per aisle to make a family friendly brunch; they must make an upscale dinner using leftover ingredients.

Guy Fieri brings in four home-cook dads to take part in the DIY project of making family meals; they tell groan-worthy dad jokes to rack up ingredients for a family favorite meal and go bowling to strike out snacks.

Four competing chefs must decide whether to use six, eight or 10 ingredients before knowing what kind of dish they're making; one chef will pick the right limits and go on to win a shopping spree worth up to $20,000.

Guy Fieri challenges three chefs to prove their pork chops by making a bacon dish, and the winner goes head-to-head with an all-star judge to see who can bring home the bacon.

Guy Fieri and his son Hunter throw challenging games at three food fanatics who are out to prove that their sandwiches stack up against anything found in a restaurant.

Four chefs who fell short of victory their first time around are back to cook a redemption dinner; Guy Fieri goes behind the scenes to reveal Flavortown secrets, including the workings of this real deal grocery store inside a sound stage.

Guy Fieri invites some of the newest chefs from "Diners, Drive-Ins and Dives" to compete in Flavortown Market, where they make their best seller; the chefs roll the GGG dice to see what mandatory items they must use in an elevated comfort classic.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

Guy Fieri has plenty of deals to welcome four chefs to Flavortown Market, with red light specials in all 10 aisles; using the red light specials, the chefs must create a fried feast before making a pork dish that's limited to 11 ingredients or fewer.

Three restaurant crews featuring family and longtime employees compete.

Chefs defeated in a pork challenge are back in pursuit of ultimate redemption; they must use only the ingredients they can carry in their bare hands; the final two chefs must shop for one ingredient per aisle to make a winning upscale dinner.

Guy Fieri challenges four chefs to make a fruit-forward feast using a grocery list given by Guy's son Hunter; the three remaining chefs must then make a fine-dining fruit dinner featuring fruit they don't knock over in a game of bowling.

Three restaurant crews featuring family and longtime employees compete.