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The nine remaining chefs must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish built around a showstopping basket, and the losing team is sent to a brutal Gauntlet.

The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.

This battle is all about indulging wholeheartedly in late-night cravings; in the first round, tacos and ramen in the basket force the chefs to make fusion plates; the entrée basket includes a very hot pepper and a beloved potato product.

For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors, and relentless smoke pushes precision to the limit.

Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.

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.

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The kitchen is making their favorite fall festival treats, including the ultimate pumpkin bread, honey-fried turkey legs with Japanese BBQ sauce and apple fritters with hot honey glaze; a game of Try or Deny features some unexpected fall flavors!

"The Kitchen" co-hosts try something new and swap styles with each other; Katie Lee Biegel cooks up a cacio e pepe with fresh corn; Geoffrey Zakarian takes on no-bake peaches and cream cheesecake cups.

Jeff Mauro pairs his white-hot pizza dip with Geoffrey Zakarian's Lambrusco spritz; Alex Guarnaschelli shares her salt and vinegar-ish potato chips; Katie Lee Biegel dips in with chocolate hazelnut fondue.

Four chefs try to not get kicked to the curb when Alex Guarnaschelli asks them to create a curbside breakfast; the chefs pilfer the parking lot looking for ingredients worthy of a poolside lunch and the finalists rummage for a romantic dinner dish.

Alex Guarnaschelli tasks four chefs with tracking down ingredients for tart and tangy dishes; in the second stakeout, things get heated when the competitors make hot and brothy bowls; the two final chefs hope to win with a light and flaky finish.

Four chefs need all hands on deck when Alex Guarnaschelli challenges them to deliver a dish that needs two hands to take down; they hit the fryers to create fried finger food for judges Karen Akunowicz and Andy Baraghani.

Four chefs are up to bat when Alex Guarnaschelli asks them to make home-run ballpark dishes; the competitors must create something that feels Southern and the final two chefs try not to crumble as they cook up cookies for the win.

In the finals, Guy tests the remaining teams' throwing skills by having them toss footballs into ice buckets to earn key ingredients for their 6-foot sub.

Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.

Fieri surprises the six remaining chefs with double wheels that pick their dish and game at random; first, the competitors must make a vegetarian dinner with limited ingredients; then, the bottom two chefs make noodle dishes in the elimination round.

A double spin of Fieri's dish and game wheels determines that the five remaining chefs must make a champagne brunch using only 8 lbs. of ingredients; the bottom two chefs fight for their survival in the elimination round by creating a seafood feast.

Guy Fieri pairs the four remaining chefs into teams to make their best pork dish with only frozen ingredients; the losing teammates face off in the elimination round by making a comfort classic using one ingredient from each aisle.

Three finalists make their best chicken dinner; Guy Fieri surprises the final two chefs with a cart swap, and the chef who makes the best celebration dinner using their opponent's groceries earns the GGG Greatest of All Time trophy and $70,000.

Guy Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens; Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.

Guy Fieri fires up a full-throttle meat lovers showdown as the returning champ battles Quentin Garcia and Dominique Leach in making bold, protein-packed plates; Maneet Chauhan and Michael Voltaggio judge who has enough sizzle to take home up to $20,000.

Guy Fieri hosts an Egg Day competition as a returning champ faces Leo Davila and Demetrio Zavala; judges Jonathon Sawyer and Nancy Silverton crown the eggs-treme winner.

Guy divides six acclaimed chefs into teams of three to compete in a game day food battle, fought relay-style in 10-minute shifts; after each shift, Guy gives the chefs a chance to communicate non-verbally through big letters and physical charades.

It's Fieri vs. Fieri as Guy and Hunter divide up six of their favorite all-star chefs to see whose team makes the best game day platter; in this tag-team challenge, only the chefs who do the initial shopping know what game day dishes they're making.

Guy Fieri hosts an Egg Day competition as a returning champ faces Leo Davila and Demetrio Zavala; judges Jonathon Sawyer and Nancy Silverton crown the eggs-treme winner.