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Chef Eduardo Garcia hosts a pizza party! He sets up a make-your-own pizza bar that includes dough, sauces, and a variety of delicious toppings.

The seven bakers put a spring spin on Southern classics. They turn a can of biscuits into a spring dessert flavoured with lemonade, bourbon or sweet tea.

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins!

Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat!

Guy Fieri and his son Hunter cook up takeout with four chefs over video chat. Dishes include Baltimore pit beef and pork belly from Hawaii.

The bakers dig deep with buried alive trifles honouring the carnival's failed escape artist and think big for their shrunken head pies.

Chef Martin Yan makes a Thai-inspired Spicy Prawn Carrot Soup and crispy Orange Ginger Duck. Indonesian Chef Marinka brings Spicy Tangy Fish.

Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.

Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.

Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins!

Robert Irvine heads to Grenada, Mississippi, where the owner of the failing 333 Restaurant, Allyson, is also busy teaching art full-time.

It's a full-blown meat-fest when Guy Fieri checks out meatloaf in Las Vegas. Then, he hits up stuffed street tacos and unique burgers in New Jersey.

The chefs struggle with a 'secret' meat in the entrée basket. Then, they must use their creativity to mix avocado and superfood desserts successfully.

The seven bakers put a spring spin on Southern classics. They turn a can of biscuits into a spring dessert flavoured with lemonade, bourbon or sweet tea.

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins!

The team hosts break all the Thanksgiving rules to make an easy, creative feast. Tasty dishes include bacon wrapped turkey breast with 'stuffing' croutons.

Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation?

Duff Goldman and his team create a panoramic cityscape of Tinseltown for a billion-dollar bash. As the bakers rush to deliver the cake, an El Nino hits!

Chef Yan pays homage to Asia's Nonya culture with mixed herb rice, golden crisp prawns with curry leaves and steamed chicken with lemongrass.

Chef Yan uses the fragrant pandan leaf to make two dishes that no one can refuse, grilled pandan chicken skewers and pandan banana ice cream.

Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation?

New mum and chef, Molly Yeh, challenges the bakers to create gender-reveal-themed cupcakes. Who will be sent home after failing to impress the judges?

Robert Irvine must convince the owners of an airport cafe that a busy playground nearby isn't what's driving away their customers.

Guy visits a crepe shop in Vegas that serves everything from pork to peaches. Plus, he tries killer carnitas in Santa Barbara, California!

The chefs crush open crustaceans in every round to make sensational seafood meals. Plus, will a risky plan in the dessert round will work out?

The six remaining bakers have to create a brightly coloured marshmallow dessert and create a tropical fruit-flavoured dessert that looks like an Easter bonnet.

New mum and chef, Molly Yeh, challenges the bakers to create gender-reveal-themed cupcakes. Who will be sent home after failing to impress the judges?

The hosts get ready for the big turkey day with a to-do list! It includes charred orange cranberry relish and a pumpkin spice latte pie.

Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.

Andrew Zimmern explores the multicultural cuisine of Phoenix, Arizona. He samples everything from classic chilaquiles, Neapolitan pizza and the popular Sonoran hot dogs.

Andrew Zimmern goes on a gastronomic tour of Las Vegas. He samples everything from quail breast stuffed with foie gras, Waygu steaks and veal parmigiana.

Andrew Zimmern heads to Hawaii's Big Island to explore its traditional food culture. He tries laulau, opakapaka fish loco moco and huli-huli chicken.

Andrew Zimmern explores the signature dishes of Tahiti. He samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

Andrew Zimmern heads to Mexico's Pacific coast to explore the local cuisine. In Puerto Vallarta he tries marinated pork, traditional pozole and skewered mojo fish.

Andrew Zimmern explores the cuisine of Merida, Mexico. He tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces and much more!

Four fantastic bakers combine two mythical creatures for their cupcake designs. Whose mashup will take them to the next round and who will be sent home?

Guy Fieri is looking for food with international flavours. An eatery in Delaware is putting Thai into sausage and Cuban into sandwiches.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

Four chefs take on Martha Stewart's unique challenges as they attempt to claim the $50,000 prize. First, the chefs must cook with hasty pudding and mussels.

Michael Jenkins has judged each of the Titans before. He uses that knowledge to his advantage in the Triple Threat kitchen.

Working with chefs they just met, the competitors strategize, collaborate and execute under the critical eyes of Michael and Bryan Voltaggio.

In Rome, NY, Robert Irvine helps a restaurant owner with serious health issues figure out a plan to reduce stress personally and professionally.

In Boise, Idaho, Guy visits an old school drive that deep dunks their Monte Cristos. Plus, in Atlantic City, patties are all wrapped up in pizza dough.

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.

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Two of the four remaining chefs will be going home after a wild boar challenge. Who make it to the finale and battle it out for the life-changing grand prize?

The chefs find out that the ingredients for their dishes were chosen by fans on social media. An alarming sandwich appears in the first basket.

Eduardo hosts a friendly archery competition, followed by a campfire cookout that includes paella, grilled tomatoes, and lavender-honey ice cream.

For Earth Day the five competitors celebrate nature by baking with walnuts, flower honey and wild berries, and creating an enchanted forest cake.

Four fantastic bakers combine two mythical creatures for their cupcake designs. Whose mashup will take them to the next round and who will be sent home?