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The chefs recreate beloved restaurant dishes. Plus, former restaurant employees reveal delicious secrets they learned while working in the industry.

The competing chefs must cook a dish using blowfish tails, cookie dough pancakes and squash blossoms. Tiffani Faison and Alex Guarnaschelli judge their creations.

Ree Drummond whips up four dishes that can't go wrong. First up, she makes chocolate sheet cake with vanilla bean frosting then delicious stuffed peppers.

Things get very cheesy in Ree Drummond's ranch kitchen! She makes five-cheese pasta, fiery goat dip, and for dessert, a marvellous mascarpone berry bowl.

Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta. Plus, she mixes up a ranch water cocktail.

Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

Ree Drummond hosts a Q&A while she makes an epic dip platter, speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

Ree Drummond stocks the freezer with some all-time favourites, including pulled pork, a beefy pasta sauce, grab-and-go wraps and a decadent treat.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

Guy Fieri loads up on things meaty, cheesy and a little sweet, like wild waffles in Anchorage, Alaska, and sizzling steak tacos in Aspen, Colorado.

Guy Fieri digs into appetisers, dessert and everything in-between. In Wyoming, an old-school cafe is loading up green-chili burritos and homemade pie.

Four online cooking stars battle it out in the kitchen. It's not a great start for one competitor who runs into trouble with muscles in the appetiser round.

Host Eric Adjepong welcomes three modernist cuisine experts from New Jersey, Colorado and South Carolina to try outcooking chef Alex Guarnaschelli.

The chefs go back to 1993 with a fruity drink and dunkable cookies. Then, they tackle trendy tiny foods before two chefs mix things up with chicken and waffles.

Bobby Flay brings in chef Viet Pham to see if the Titans can end his winning streak. The final score hinges on a battle between two fried chicken masters.

Guy Fieri seeks out South flavours! He visits an old ice cream shop serving seafood in Tybee Island and then a creative taco spot in Boise.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause!

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle against Bobby Flay.

Chef Michael Voltaggio and actress Ellie Kemper help chefs Travis McGinty and Suzanne Vizethann in their quest to take down Bobby Flay.

Bobby Flay, Anne Burrell and Sunny Anderson host a rib festival for the locals. The contenders must impress the public to stay in the game.

The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain!

Guy Fieri invites three food-obsessed home cooks to share the international flavours they grew up on, starting with their signature global dish.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.

Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create portable desserts. And, they must make a special version of 'ants on a log.'.

Six talented amateur bakers arrive for their first day at camp with camp director Martha Stewart. They must put a unique spin on a classic campfire treat.

Baker Bryan Ford hosts a dumpling tour. He checks out traditional Chinese dumplings, hearty soup dumplings, African fufu and traditional pierogi.

It's sandwich cookie joy as Bryan Ford investigates the French macaron, the buttery dulce de leche-filled Alfajores, and a unique ice cream treat.

Andrew Zimmern explores the Emilia-Romagna, Italy. He samples some culinary classics from Bologna like mortadella sausage, Parmigiano Reggiano and tortellini.

Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.

The competing chefs must cook a dish using blowfish tails, cookie dough pancakes and squash blossoms. Tiffani Faison and Alex Guarnaschelli judge their creations.

The chefs recreate beloved restaurant dishes. Plus, former restaurant employees reveal delicious secrets they learned while working in the industry.

Bobby Flay brings in chef Viet Pham to see if the Titans can end his winning streak. The final score hinges on a battle between two fried chicken masters.

Guy Fieri seeks out South flavours! He visits an old ice cream shop serving seafood in Tybee Island and then a creative taco spot in Boise.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause!

Robert visits the Dreadlife Kitchen in North Carolina. The owner is an ex-con who turned his life around but can't find success with his restaurant.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans.

Katie Lee uses Sunny Anderson's groceries to whip up spicy pecan-crusted chicken thighs. Plus, Jeff Mauro makes tofu ice cream with mixed berry sauce.

The competing chefs get fries and thighs in every basket. In the second round, they are challenged to create a dish using bubble tea and okra.

The competition heats up as Duff challenges Buddy to create elegant plated desserts. And, the cake-off sees the chefs create a cake for a celebrity bridal fitting.

Buddy and Duff compete to prepare dozens of fried donuts for rush hour at an iconic drive-thru. And, they create spellbinding cakes for magicians Penn and Teller.

Chefs Buddy and Duff create chocolate desserts to hide engagement rings for two surprise proposals. For the final cake-off they make science and space-themed cakes!

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and whacky cuisines.

Guy Fieri grabs all kinds of flavour, starting in Wyoming, where a restaurant is piling up nachos, and a long-time spot is cooking vegetarian banh mi.

Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

The chefs find cheese in every basket and have to make it the star of every plate. A wild comfort food hybrid proves challenging in round two.

During hours three through six, the chefs must adapt to constant twists, turns and curveballs from Stephanie Izard in order to make it to hour seven.

Michael celebrates the holiday weekend by making a clambake with sweet potatoes and corn. Later, Liz creates a buttermilk and herb dipping sauce.

Michael Symon breaks down the best way to grill fish while making his miso black cod with grilled lime. His wife, Liz, pitches in to help make coconut cheesy rice.

Chef Brittanny Anderson takes on the Titans. Things get spicy before history is made when judge Michael Psilakis awards the first-ever perfect score.

Guy Fieri heads to a Los Angeles spot dishing out El Salvadorian with a twist. Then, he visits an Oregon food cart that serves up authentic Indian.

The competitors take their ribeye appetisers in very different directions. Plus, they incorporate a movie snack and a piece of poultry into their dishes.

Guy Fieri grabs big flavour in unexpected spots, like south-of-the-border classics in Calgary, masterpieces in a museum and pub grub in an airport.

Guy Fieri dives into amped-up eats, from Nashville hot chicken at a coastal Georgia joint and savoury Vietnamese street food in a Calgary noodle bar.

Noah Cappe heads to Paducah, Kentucky, with Aarti Sequeira and Joe Sasto. They dive into the local food scene, tasting everything from BBQ and BLTs to seafood.

Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.

Guy Fieri challenges three food fanatics to prove that their sandwich skills. They start by making a Herculean hoagie with limited ingredients.

Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.

Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.

Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.

Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.

The five remaining campers incorporate both sweet and savoury ingredients in their desserts for round one. Then, they decorate pies to impress Martha Stewart.

Bryan Ford explores hand pies! He checks out all-American apple turnovers, Jamaican patties with flavoured crusts, and Bolivian pies filled with a hearty stew.