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Jeff Mauro teaches viewers how to make his peanut butter and chocolate stuffed bread. Plus, Sunny Anderson cooks honey glazed salmon.

Four chefs are challenged to get creative with cauliflower. In the appetiser round, they are given cauliflower avocado toast and cauliflower rice.

The competition heads to the beach when Alex Guarnaschelli challenges the chefs to make boardwalk bites. Then, they cook up light California coastal dishes.

The four competing chefs start the day strong with a hearty breakfast. Then, they cook up their best happy hour dishes followed by a sweet and spicy showstopper.

The four chefs whip up some tropical treats before a loading up on carbs! Then, the chefs must get creative in a crunchy and smooth-themed final challenge.

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

Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

Guy Fieri heads east to get a taste of the South. He checks out meatloaf in New Hampshire, extra-spicy shrimp in North Carolina and seafood stew in Florida.

Returning winners from all corners of the US - North, South, East and West - are back to see who can conquer all and win $50,000!

Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

Guy Fieri seeks out flavourful meat! He checks out Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia.

Noah Cappe and chefs Jet Tila and Tiffani Faison explore the food scene in Clarksville, Tennessee. There, they sample pizza, pasta, BBQ, and cheesecake.

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.

Guy Fieri visits restaurants owned by familiar faces. Antonia Lofaso is cooking up out-of-this-world global flavours, and Justin Warner is serving up righteous ramen.

Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale. They get lucky with a promise of perfectly porky baskets!

Guy Fieri invites four new all-star chefs to Flavortown Market and gives them one hour to make a fancy three-course dinner using a mystery ingredient.

The remaining chefs cook with a larger-than-life ingredient. Then, the candidates must add a theatrical element to dinner at Mr. Chow at Caesar's Palace.

Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.

Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination!

Before horseback riding, Eduardo Garcia campfire coal-roasts a hearty breakfast of beet & sweet potato hash, square bale biscuits, and hollandaise.

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.

Four chefs are challenged to get creative with cauliflower. In the appetiser round, they are given cauliflower avocado toast and cauliflower rice.

Jeff Mauro teaches viewers how to make his peanut butter and chocolate stuffed bread. Plus, Sunny Anderson cooks honey glazed salmon.

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.

Guy Fieri visits restaurants owned by familiar faces. Antonia Lofaso is cooking up out-of-this-world global flavours, and Justin Warner is serving up righteous ramen.

The chefs gamble for a chance to replace an ingredient and the fish offal in the first basket is begging to be gambled away. Plus, more drama in round three!

Robert Irvine heads to Shreveport, Louisiana, to save Eddie's Restaurant, a seafood spot and a family legacy at risk of being run into the ground.

The remaining chefs cook with a larger-than-life ingredient. Then, the candidates must add a theatrical element to dinner at Mr. Chow at Caesar's Palace.

The chefs make their favourite summer recipes with delicious twists. Geoffrey Zakarian makes fish and chips with spicy tartar sauce.

Four chefs make an appetiser that combines rabbit terrine and burger meal mix. In the dessert round, they must use feta ice cream, pears and blueberry ketchup.

Three competitive pastry chefs from Kentucky, California and New Jersey hope their talent will outshine Alex Guarnaschelli's pastry expertise.

Three poultry-loving chefs from Florida, California and Illinois bring their skills to face Alex Guarnaschelli in a chicken challenge.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.

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

In New Hampshire, Guy Fieri checks out amazing bagels and sweets. Plus, there's a Southern spin on egg rolls, and prime time pastrami and pizza.

Guy Fieri loads up the meat! In New Hampshire, a funky joint puts Thai in their tacos, and a local gem in North Carolina fires up monster barbecue.

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. The chefs turn microwave meals into works of art for Eric Adjepong.

Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete with the best. Scott enjoys showing off his skills to the Titans.

Guy Fieri stops by a sweet and savoury joint in Omaha, a champion's mashup in Los Angeles and a real deal Italian spot in Connecticut.

In this third battle, the chefs can gamble to get lucky or unlucky replacement ingredients. The appetizer basket reveals a notoriously tricky ingredient.

Valerie and Duff challenge the kid bakers to put their own stamp on the super-trendy loaded cookie. They want the bakers to really go crazy!

The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

Guy Fieri welcomes four mothers to Flavortown Market to prove their culinary chops. To earn shopping money they must answer kids' homework questions!

Tensions rise when the five remaining chefs fail to impress chef Anne Burrell on the first test. It heats up in the Giada kitchen after a struggle with brunch service.

In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.

Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.

It's Healthcare Worker Appreciation Night in Albuquerque, New Mexico, and Robert Irvine is tasked with serving an elevated dinner to 250 deserving guests.

Chef Eduardo Garcia perfects his Reuben sandwich with from-scratch components including pastrami, sauerkraut, and 1000 island dressing.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

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 chefs make an appetiser that combines rabbit terrine and burger meal mix. In the dessert round, they must use feta ice cream, pears and blueberry ketchup.

The chefs make their favourite summer recipes with delicious twists. Geoffrey Zakarian makes fish and chips with spicy tartar sauce.

Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete with the best. Scott enjoys showing off his skills to the Titans.

Guy Fieri stops by a sweet and savoury joint in Omaha, a champion's mashup in Los Angeles and a real deal Italian spot in Connecticut.

In this third battle, the chefs can gamble to get lucky or unlucky replacement ingredients. The appetizer basket reveals a notoriously tricky ingredient.

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

Tensions rise when the five remaining chefs fail to impress chef Anne Burrell on the first test. It heats up in the Giada kitchen after a struggle with brunch service.

Katie Lee uses the grill to make her banana butterscotch pudding. And, Alex Guarnaschelli reveals her recipe for grilled herb vinaigrette.

Four chefs are challenged to make an appetiser using pork blood ice cream and half sour pickles. Later, the chefs must make a dessert featuring pig snouts.

Guy Fieri sends Noah Cappe, Tiffani Faison and Jet Tila to hit the restaurant scene in Davis, California, where they find bicycle-friendly eateries and high-end sushi joints.

From Roman food to gold miner fare, Noah Cappe, Aarti Sequeira and Joe Sasto struggle to narrow down their top picks in Placerville, California.

Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.

Four champs who were previously defeated return to the kitchen, hungry for sweet redemption. Sardines are the main protein in the appetiser basket.

It's judges vs. champions as two separate knockout rounds determine which judge and champion face off for the $100,000 title fight.

Four carnivores face off in a pork battle that begins with a double helping of pig in the first basket. The next basket includes some fancy mushrooms.

Zoë explores new twists on Hanukkah classics, making latkes and cake doughnuts topped with a saffron glaze, crushed pistachios, and rose petals.

During hot weather, Zoë stays cool by making an icebox cake with chocolate wafers and caramel cream, and a no-bake British dessert called a posset.

Ree Drummond puts a light spin on easy recipes. She cooks up her surf and turf skillet, spiced chicken sheet pan supper, and mushroom and squash fajita bowls.

Ree Drummond cooks up budget-friendly food for entertaining. French beef, elevated salmon, crispy olives, and nutty puddings are on the menu.

Andrew Zimmern dives into a meat-centric selection of foods in Zagreb, Croatia. He tastes pork kotlovina, tender veal cheeks and savoury stuffed peppers.

Andrew Zimmern explores the delicious food scene in Krakow, Poland. He finds pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

Andrew Zimmern explores the food culture in the glamourous desert oasis of Palm Springs, California. He tastes grilled rib eye and bone marrow butter.

Elizabeth Poett catches and serves fresh fish for a date night with her husband, complete with lemon dill sauce, saffron rice and ricotta cookies.

Elizabeth uses fresh strawberries to make and preserve homemade jam. Then, she whips up a strawberry shortcake with ginger whipped cream for a family night.

Franco Noriega recreates the meal that made him fall in love with New York City, featuring steak frites, lemony asparagus and an ooey-gooey cookie.

Franco Noriega recreates his Italian grandmother's favourite dishes, including a flatbread appetiser, meaty pasta, and a twist on an iconic dessert.

Three experts in French cuisine from California, Florida and Colorado attempt to take down classically French-trained chef Alex Guarnaschelli.

The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round?

Supermodel and designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while cooking up a win against Bobby Flay.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavour to dump Bobby Flay in a pierogi battle.

After getting some unexpected love from their friends and family back home, the contenders pour their hearts into some seriously nostalgic barbecue.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Italian chefs Antonia Lofaso, Rocco DiSpirito and Gabriele Bertaccini each put up $5,000 on a night of all-in betting and intense competition.

Valerie and Duff challenge the kid bakers to put their own stamp on the super-trendy loaded cookie. They want the bakers to really go crazy!

The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.

Three experts in French cuisine from California, Florida and Colorado attempt to take down classically French-trained chef Alex Guarnaschelli.

Four chefs are challenged to make an appetiser using pork blood ice cream and half sour pickles. Later, the chefs must make a dessert featuring pig snouts.

Chef Jet Tila and his wife, Ali, team up to pick the perfect opponent for Bobby. They pit a married couple against each other to see who is ready to beat him.

Chef Alex Guarnaschelli and actor Jay Pharoah team up to pick the perfect opponent for Bobby. They are hoping for a big victory in the Thanksgiving throwdown.

Chef Michael Symon joins forces with entrepreneur Bethenny Frankel to try and freeze Bobby out of the kitchen. Can they pick the right opponent to take him down?

Chefs Sunny Anderson and Giada De Laurentiis join forces to take down Bobby. Will they choose an Indian expert or a Caribbean specialist for the big showdown?

Actor Mikey Day teams up with cookbook author Katie Lee to choose Bobby's opponent. Can they pick the right chef to pull off the big win?

Things get zany in the kitchen as comedian Bob Saget teams up with chef Anne Burrell. They must pick the best chef to beat Bobby in the kitchen.

Two Italian food experts go head-to-head for an opportunity to face off against Bobby Flay. Can they impress judges Christian Petroni and Carla Hall?

Ted Allen and Jeannie Mai recruit two authentic Italian cuisine experts, chefs Ryan DePersio and Giuseppe Fanelli, to take down Bobby.

Scott Conant teams up with actress Sasha Pieterse to beat Bobby. They recruit talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti.

Anne Burrell and Valerie Bertinelli try to take down Bobby. They recruit Napa Valley's Elizabeth Binder and Washington, D.C.'s Mike Ellis to help them.

Drew Barrymore and chef Michael Voltaggio are on a mission take down Bobby. They enlist chocolate-loving pastry chefs DaVee Harned and Miriam Rieder Taylor.

Geoffrey Zakarian shares his recipe for a juicy and flavourful mushroom turkey burger. And, Alex Guarnaschelli makes hot dogs with mustard and relish.

Four chefs are given 20 minutes to create an appetiser using beef heart and egg coffee. In the dessert round, the chefs are given a jar of pickled pig lips.

Jonathan Bennett goes old school with a trip back to 1953! The chefs are challenged with making all their dishes with a vintage meat grinder.

The chefs use Taylor Dayne's memories of 1988 to create unique dishes. Then, they serve up their own version of Gigi Hadid's viral pasta.

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.

Guy and Hunter serve up recipes including monster beef ribs from Las Vegas, a waffle-hamburger mashup from Atlanta and pizza and wings from San Antonio.

Guy and Hunter cook up gangster gorditas from Phoenix, Korean chicken wings out of Denver and a steak specialty from a Jewish deli in Houston, TX.

Guy and Hunter make dishes including fish tacos out of San Francisco, a Cajun shrimp creation from Des Moines and spicy Thai straight out of LA.

Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Guy and Hunter Fieri cook up some sizzling takeout with a crazy burger from Phoenix and handmade sausages from Portland, Oregon.

Guy and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

Valerie and Duff challenge the kid bakers to put their own stamp on the super-trendy loaded cookie. They want the bakers to really go crazy!

The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.

Eddie Jackson packs in the pork when homemaker and home cook Wendy battles against celebrity chef and restaurateur Marc Murphy.

Home cook and former cheerleader Maria is in disbelief when she learns she will be facing off against world-renowned chef Eric Adjepong.

It's Noodle-palooza! Eddie Jackson hosts an epic battle between home cook, Drew, and celebrity chef, Amanda Freitag.

Elizabeth celebrates fall by hosting her annual apple cider press party! She serves up ranch meatloaf and apple empanadas with bourbon whipped cream.

A rainy day inspires Elizabeth to prepare a comforting lunch of roasted tomato soup and her great-grandmother's chocolate cake as a fireside dessert.

Michael Symon makes Tuscan-style roasted chicken with a Brussels sprout and kale salad. He toasts his wife, Lizzie, with apple gin fizz cocktails.

Michael Symon reinvents Depression-era 'City Chicken' as Cast Iron Pork Tenderloin with asparagus and a tangy horseradish dressing.

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

The competing chefs must use the fryers to create crunchy, decadent dishes. First up, the appetiser basket contains something spicy and a strange drink.

Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

Guy Fieri seeks out flavourful meat! He checks out Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia.

Noah Cappe and chefs Jet Tila and Tiffani Faison explore the food scene in Clarksville, Tennessee. There, they sample pizza, pasta, BBQ, and cheesecake.

Zoë explores new twists on Hanukkah classics, making latkes and cake doughnuts topped with a saffron glaze, crushed pistachios, and rose petals.

During hot weather, Zoë stays cool by making an icebox cake with chocolate wafers and caramel cream, and a no-bake British dessert called a posset.

Ree Drummond puts a light spin on easy recipes. She cooks up her surf and turf skillet, spiced chicken sheet pan supper, and mushroom and squash fajita bowls.

Ree Drummond cooks up budget-friendly food for entertaining. French beef, elevated salmon, crispy olives, and nutty puddings are on the menu.

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

Italian chefs Antonia Lofaso, Rocco DiSpirito and Gabriele Bertaccini each put up $5,000 on a night of all-in betting and intense competition.

In Malverne, NY, competing chefs convince homeowners at a block party to share ingredients from their kitchens for surf and turf and a dessert.

Four chefs are given 20 minutes to create an appetiser using beef heart and egg coffee. In the dessert round, the chefs are given a jar of pickled pig lips.

Ree shares some tasty money-saving tips. She has four recipes using random cuts of beef, including Sunday stew, teriyaki beef stir-fry and grilled beef salad.

Its game night in the Drummond household and Ree prepares crowd-pleasing winning recipes. She makes pull-apart pizza rolls, Hawaiian burgers and taco quesadillas.

Ree is opening her shop and prepares three dinners. She makes butternut mac and cheese, Tuscan bean soup and chilli packets for chilli dogs, nachos and cheeseburgers.

Ree shares her favourite chocolate recipes for the chocoholics in her life. First, she makes triple chocolate tiramisu, then crispy dippers and a chocolate shake.

Ree makes Cameron, the new cowboy, a welcome dinner. She prepares hearty short-rib sandwiches and a delicious butternut squash salad, plus, a dreamy dessert.

Ree Drummond makes a selection of comfort food dishes. On the menu is tuna noodle casserole, sweet and sour meatballs, apple dumplings and Welsh Rarebit.

Ree prepares the perfect packed-lunches. She makes a peanut and beef noodle salad, kale pasta salad and chicken wings in barbecue sauce with creamy potato salad.

Ree has a busy day planned, so she prepares dinner ahead of time. She makes a warming shepherd's pie with roasted carrots and a raspberry cream pie for dessert.

Ree shares some simple tips for minimal prep food made with basic tools. She makes pizzas, paninis and quesadillas on a waffle maker and salad in a bag.

Ree whips up the perfect party food. She makes chicken satay with peanut sauce, spinach and artichoke dip with salted pita and she prepares a stylish platter.

With just a few days to go before Christmas, Ree makes festive goodies for gifts. She bakes cherry cookies and Christmas cake cookies and cayenne cheese straws.

The chefs share their recipes for simple summery dishes. Katie Lee makes baked rigatoni, while Sunny Anderson whips up raspberry brookie pie.

In a Halloween-themed competition, the four chefs face ingredient baskets packed with nods to horror movies. Actor Rose McGowan is the guest judge.

Ree Drummond puts a spin on everyone's favourite Thanksgiving sides, including colourful carrots, cheesy pasta, easy bread, and a classic casserole.

Ree Drummond is all about fast and fabulous party food for entertaining. She makes herby meatballs, spiced-up shrimp, cheesy wontons, and cookies.

Ree Drummond shares four festive specials from her food spots in town, including pot roast, snowflake cookies, a sundae for Santa and a sweet sipper.

Ree Drummond takes a trip down memory lane with updated comfort food favourites, from a soothing soup and sandwich combo to a classic chocolate drink.

Ree Drummond shares super simple recipes for the snowiest days, including a spicy soup, effortless fish, creamy pasta and breakfast pizza.

Ree Drummond puts a light spin on easy recipes. She cooks up her surf and turf skillet, spiced chicken sheet pan supper, and mushroom and squash fajita bowls.

Andrew Zimmern retraces the footsteps of Lewis and Clark in the Pacific Northwest. He tries Pacific lampreys, forages for barnacles and harvests sea salt.

Guy Fieri digs into not-your-everyday dishes, including a stacked-up breakfast in New Mexico and creative vegan cooking in San Diego.

Guy Fieri jumps into a full culinary adventure. In San Diego there's a spot serving Baja-style tacos and a funky food truck putting' out next-level shawarma.

Four chefs compete in a delicious battle to make a beloved food out of this world. A spicy surprise means the noodle appetizers might come with a kick.

Three experts in French cuisine from California, Florida and Colorado attempt to take down classically French-trained chef Alex Guarnaschelli.

Franco Noriega recreates the meal that made him fall in love with New York City, featuring steak frites, lemony asparagus and an ooey-gooey cookie.

Franco Noriega recreates his Italian grandmother's favourite dishes, including a flatbread appetiser, meaty pasta, and a twist on an iconic dessert.

Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.

Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

In the fourth battle, the chefs try their luck at replacement basket ingredients. A roll of the dice in the entree round leaves one chef with two proteins.

Pastry chef Zac Young and SNL alum Cheri Oteri take on Bobby. They recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win.

The finalists battle it out for the Master of 'Cue title. Captains Bobby, Anne and Sunny take the guardrails off as the pitmasters cook up their ultimate BBQ feasts.

Four chefs set out to make perfect pies! In the appetiser round, one chef scrambles to stay on track when a competitor refuses to share a popular pantry ingredient.

Stars reveal their favourite, over-the-top dishes: From Duff Goldman's King Kong-sized banana split to Robert Irvine's decadent bacon, mac and cheeseburger.

Guy Fieri invites three chefs with previous wins to shop in Flavortown Market's brand-new international section, where all the labels are in different languages!

The four remaining chefs cook dinner in the three-Michelin-star restaurant, Guy Savoy. It will require the most precise performance of their lives.

Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

Guy and Hunter get inspiration from a Wyoming chef to make a tasty Stromboli. The menu also includes seafood stew and cinnamon rolls.

Chefs Maneet Chauhan, Brian Malarkey and Marc Murphy double down as a battle over eggs benedict determines if the chefs have enough cash for the final hand.

Robert Irvine heads to Chicago to try and save an iconic south side restaurant. The establishment has been running for 30 years but needs serious help.

Joanna shares a cherished family favourite - Grandpa Stevens' classic Lebanese dish, fatayer, served with a Lebanese salad, hummus, and baklava for dessert.