Food Network

Tituss Burgess asks the remaining chefs to create a noodle dish for Iron Chef Michael Symon. The bottom two chefs face off in a sudden-death round.

Ree celebrates all the things she loves on the ranch. She makes bacon-wrapped filet, posh mac and cheese, heavenly cream-filled cupcakes and white wine spritzers.

Ree cooks up a storm for the cowboys after a hard day's work hauling cattle. She bakes a hearty lasagne, cheesy garlic bread and individual sweet pies for dessert.

Ree makes a tasty breakfast for the crew on the ranch. She bakes sweet orange rolls and peppered bacon. Plus, for dinner she cooks a root vegetable and beef stew.

Ree has last-minute guests for dinner so she raids her cupboards for the meal. She makes patty melts with hot potatoes and a marinated tomato salad.

The bikers begin the Sardinian part of their adventure in the small town of Cagliari, where the locals are in high spirits for the feast of St Efisio.

The bikers begin in the south of Corsica. They taste sausage figatelli, veal and olive stew, and stuffed mussels with courgette gratin.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

James enjoys the picturesque views and delicious food in Charente. He uses Cognac for his first al fresco cook and makes a classic French onion soup.

Ree celebrates all the things she loves on the ranch. She makes bacon-wrapped filet, posh mac and cheese, heavenly cream-filled cupcakes and white wine spritzers.

Ree cooks up a storm for the cowboys after a hard day's work hauling cattle. She bakes a hearty lasagne, cheesy garlic bread and individual sweet pies for dessert.

Ree makes a tasty breakfast for the crew on the ranch. She bakes sweet orange rolls and peppered bacon. Plus, for dinner she cooks a root vegetable and beef stew.

Ree has last-minute guests for dinner so she raids her cupboards for the meal. She makes patty melts with hot potatoes and a marinated tomato salad.

The bikers begin the Sardinian part of their adventure in the small town of Cagliari, where the locals are in high spirits for the feast of St Efisio.

The bikers begin in the south of Corsica. They taste sausage figatelli, veal and olive stew, and stuffed mussels with courgette gratin.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

James takes a magical trip to the Isle of Skye. He is joined by top chef and ultimate Scotsman Tony Singh as he gets inspired by local seafood.

James enjoys the picturesque views and delicious food in Charente. He uses Cognac for his first al fresco cook and makes a classic French onion soup.

Guy heads to Baltimore for some righteous ravioli and killer clams, before heading to Eugene for a meaty, cheesy masterpiece with a double dose of pork.

This trip, Guy is after some serious soup. In Baltimore he finds an Irish pub serving seafood gumbo, while in Eugene he finds a joint serving over 80 different soups.