Food Network

Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetizer basket, including escargot pearls; a super-sized item in the entrée basket provides a needed crunch, and a creepy dessert ingredient is a scary sight.

Competitors race to turn mystery ingredients into three-course meals; the competition is all about skill, speed and ingenuity.

Host Eric Adjepong brings a trio of dessert legends to his table. With $15,000 of their own dough on the line, Damaris Phillips, Zac Young, and Duff Goldman are ready to prove they've got the savory chops to match their sweet skills.

Anna prepares classic shell-shaped citrus madeleines, mint chocolate hazelnut friands and colorful fondant glazed petits fours.

Anna prepares simple Indian naan bread and crispy seed lavash.

Anna makes a piecrust for the base of a leek and gruyere quiche, a French Canadian tourtiere, and a chicken pot pie.

Anna bakes a traditional Italian blood orange syrup cake, a French flourless chocolate torte, and flourless mini vanilla cupcakes with buttercream frosting.

Anna prepares poppyseed bagel bites, soft pretzels and classic bagels.

Anna prepares classic shell-shaped citrus madeleines, mint chocolate hazelnut friands and colorful fondant glazed petits fours.

Anna prepares simple Indian naan bread and crispy seed lavash.

Anna makes a piecrust for the base of a leek and gruyere quiche, a French Canadian tourtiere, and a chicken pot pie.

Anna bakes a traditional Italian blood orange syrup cake, a French flourless chocolate torte, and flourless mini vanilla cupcakes with buttercream frosting.

Anna prepares poppyseed bagel bites, soft pretzels and classic bagels.

Anna prepares classic shell-shaped citrus madeleines, mint chocolate hazelnut friands and colorful fondant glazed petits fours.

Anna prepares simple Indian naan bread and crispy seed lavash.

Anna makes a piecrust for the base of a leek and gruyere quiche, a French Canadian tourtiere, and a chicken pot pie.

Anna bakes a traditional Italian blood orange syrup cake, a French flourless chocolate torte, and flourless mini vanilla cupcakes with buttercream frosting.

Guy Fieri welcomes four winning chefs back to make both a Thanksgiving hors d'oeuvre and dinner in just one hour; the competitors spin a wheel to determine what ingredient they'll have to incorporate into their Thanksgiving dinner.

All of the ingredients in the first dishes must start with the letter P; chicken dinner must include Asian hot pepper paste and candy; the finalists must make a grilled dinner using canned goods.

Crafting a delicious bacon lunch using only ingredients that start with the letter B; the chefs have to create an international bacon dish that incorporates a bizarre ingredient.

The chefs must turn German chocolate cake ingredients into a delicious dinner and are then tasked with making something cheesy using only items whose prices begin with the number three.

The winners of the first two City Food Fights face off to prove their city's culinary supremacy; Guy Fieri sets up games inspired by their city's basketball teams; the winning team takes home $15,000 and the GGG City Food Fight champion trophy!

Returning chefs call out their market rivals for a $10,000 showdown to settle the score; a Seoul food chef challenges the opponent who beat her by one point, and a five-time GGG winner calls out the judge who defeated her in a cheesy battle.

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 kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.

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 kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.

The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.

Guy Fieri kicks off the competition with chefs Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins; the chefs must bring bold flavors to judges Maneet Chauhan and Graham Elliot for a chance to win up to $20,000 and continue their run through Flavortown.