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The hosts give beloved family recipes a feel-good makeover! They whip up spicy pork loin and lettuce wraps and chocolate cheesecake with strawberry topping.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand, from coconut curry soup and a sausage with pork and chilli paste, to fish roasted in banana leaves.

Spicy grilled crab, cold and refreshing beef salad and herbaceous fish and noodle soup reflect a mission to preserve the uniqueness of Cambodian cuisine in Phnom Penh.

Andrew Zimmern samples the cuisine of Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie. The coastal city is also known for seafood.

From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavourful fusions of Mauritius.

Andrew Zimmern reveals the iconic eats of Asheville, North Carolina. This includes tangy barbecue, decadent sweet potato pie, and succulent rainbow trout.

Andrew Zimmern dives into the flavour-packed favourites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, and upscale crab bisque.

Andrew takes a bite out of canal country's tastiest eats, including chicken rigatoni and tomato pie.

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.

Three champions are determined to defeat judge Alex Guarnaschelli. They are challenged to create a dish using rainbow soup dumplings and cheddar cheese sauce.

Bobby invites Marcus Samuelsson to the kitchen to flex his cooking skills. From Sweden to Ethiopia, Marcus throws his global tricks at the Titans.

The competitors are challenged to stretch their imaginations and make the BBQ of the future. They explore the possibilities under the watchful eyes of the team captains.

An Air Force veteran has been struggling to keep his restaurant, The Anchor, afloat. Robert steps in to help the owner manage his anger.

Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

High-flying chefs from the U.S. Air Force compete in the kitchen. They find a bowl of something comforting and a crunchy snack in their appetizer baskets.

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

A trendy pastry in the first round inspires debate among the chefs. Plus, the chefs must figure out combine comfort food with a savoury frozen item.

Guy Fieri invites his friends to explore the oft-overlooked offal. Aaron May serves lamb kidney tortillas, and Jet Tila offers up his offal fried rice.

Antonia Lofaso challenges the chefs to create delicious summer dishes for the 4th of July. The losing chefs must battle it out over a grilled family feast.

The teams celebrate a classic BBQ tradition: tailgating! The captains mentor their pitmasters as they explore BBQ that brings folks together.

Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

Four chefs find out what happens to a steakhouse when there's no steak. Plus, they prepare a picnic, and two chefs serve up diner classics for dessert.

Robert is in San Diego, California to save a German restaurant stuck in the past. Owner and chef Peter is afraid to change his late dad's design.

Abner and Amanda prove that kids and adults can enjoy the same dinner of lemon chicken, grilled broccolini and truffle cake balls.

Abner and Amanda share the meal that feels like home on the road - shawarma on garlic flatbread with lemon tahini and cilantro sauce.

Andrew Zimmern delights in the tempting flavours of Cartagena. From fish and egg arepas and seafood stews to bedroom-boosting fruits he tastes the coast in every bite.

Andrew is on a culinary tour of the Dominican Republic, a meat lover's paradise. He samples roast pig, seven-meat stew and finds this place full of surprises.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

Andrew takes a bite out of canal country's tastiest eats, including chicken rigatoni and tomato pie.

An Air Force veteran has been struggling to keep his restaurant, The Anchor, afloat. Robert steps in to help the owner manage his anger.

Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

High-flying chefs from the U.S. Air Force compete in the kitchen. They find a bowl of something comforting and a crunchy snack in their appetizer baskets.

Antonia Lofaso challenges the chefs to create delicious summer dishes for the 4th of July. The losing chefs must battle it out over a grilled family feast.

The teams celebrate a classic BBQ tradition: tailgating! The captains mentor their pitmasters as they explore BBQ that brings folks together.

The hosts share how to cook up satisfying recipes without breaking the bank! They make roast chicken with taqueria-style green sauce and chicken tortilla soup.

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

Makenna and Kendall reinvent a menu created for Julia Child by her business partner. Then, the Level 2 students must make dishes for a special guest.

Makenna teaches guests how to use seasonal ingredients from nearby local farms, while she and her team help a former chef find joy in cooking again.

For the last cooking class of the season, Makenna and Kendall experiment with new classes for a group of entrepreneurs. The guests learn how to hunt for truffles.

Andrew chows down on Yukon trail delicacies, including beaver tail and caribou tongue.

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.

Three champions set out to take down judge Scott Conant. The first-round basket contains canned shrimp, popcorn gelato and mortadella.

Guy Fieri checks out seafood and chicken sensations, from garlic prawns in Los Angeles to mile-high tower of fried chicken in Denver.

Guy Fieri takes a walk down memory lane with marsala meatballs in Florida, smoked rib tips in Colorado and wild grilled cheese in North Carolina.

Alex Guarnaschelli asks four chefs to scour the parking lot to produce protein style plates. Then, the competitors must create family style platters.

Robert comes to the rescue of Z Fish House in Loudon, Tennessee. Can he help the struggling owner rediscover his passion and lead his staff?

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

The U.S. Marine Corps chefs make appetisers that are normally 'ready to eat' ready. Plus, a breakfast food in the entrée round awakens their creativity.

Molly puts the final touches on Bernie's farm-to-table menu. It includes a wild rice burger, green goddess salad, good bistro fries and sprinkle cake donuts.

Molly Yeh sets out to create the ultimate brunch menu for the new restaurant. She fixes up Eggs Bernadette and a gigantic, frosted cardamom roll.

Ree Drummond's favourite women are visiting her new house, and she whips up mini pineapple shrimp tostadas, chocolatey trifles and fruity mojitos!

Ree Drummond delivers rustic handmade chicken noodles, cheesy and rosemary biscuits and decadent truffles to her dad and stepmother in their new home.

Four Grand Champions are headed to the Chopped Kitchen for the holidays. The chefs are challenged with a kooky candy cane in the appetizer round.

Guy Fieri and his friends are getting lunch on the road. Brooke Williamson cooks cedar plank salmon, and Aaron May serves Sonoran hot dogs.

Antonia Lafaso challenges the chef-mentors to make a hot and cold duo. Then, the teams whip up some sweet summer treats for a boardwalk bake sale.

Inspired by the BBQ competition circuit, it's all about low and slow as the captains see how well their contenders handle the classic BBQ cuts.

Guy Fieri traverses the US, grabbing international eats from Thai in Texas to Ethiopian in Arizona. And, he visits a Latin place serving empanadas in Miami.

Guy checks out amazing Latin specialities from Peruvian sandwiches in Miami T Panama flavours in North Carolina to a joint in Arizona serving tacos and carne asada.

The chefs take an international trip without leaving the parking lot. They dish up Italian-style countryside cuisine and Moroccan food.

Robert Irvine tackles one of the filthiest kitchens of his career in San Diego, California. He discovers the owner has no idea how to run a restaurant.

Abner and Amanda share meaningful family recipes from her beloved grandmother including meatballs, Sudano peppers and garlic herb focaccia.