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It's taco night! Chef Eduardo Garcia has friends over for creamy black beans, caramel-drizzled churros, and a showstopping lobster Aguachile party.

Eduardo Garcia whips up a roast chicken for dinner with his twin brother! He also serves a honey mustard-dressed salad and a jammy chamomile crème brûlée.

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.

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 burger-obsessed chefs compete to see who will reign supreme. They create premium beef appetisers, epic lamb burgers and challenging sweet treats.

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.

Robert comes to the aid of On The Bayou in Milwaukee, Wisconsin. He must help the married owners repair their broken relationship and save their livelihood.

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.

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience in the kitchen! Rough waters in the appetiser round make for a rocky start.

Antonia Lofaso gets fancy with beach club-worthy cuisine. Eric Adjepong and Brian Malarkey send the chefs to the seafood market for surf and turf dishes.

After a big team shake-up, the pitmasters could use a day of BBQ games with their new captains. Bobby Flay, Anne Burrell and Jet Tila lead their new teams!

The gang plate up a perfect summer meal with cheesy stuffed lamb burgers and strawberry pie. Chef Kardea Brown shares her recipe for grilled watermelon salad.

Four chefs hope for a sweet start. They find a green gummy shocker in their appetiser baskets, and race to the ice cream machine in the dessert round.

Andrew explores the iconic soul food of the Mississippi Delta. Fried catfish, hushpuppies, smothered oxtails and mud pie all have a definite soul soothing power.

Andrew Zimmern delights in fresh and funky flavours of Florida's food, made with local ingredients. On the menu: conch fritters, coconut shrimp, Key lime pie and more.

Andrew Zimmern explores culinary diversity in Ecuador's capital by tasting its classic dishes: fried pork and potato cakes, ceviche, sugared peanuts, fish soup and more.

Andrew explores vibrant cuisine of Antigua Guatemala, a culinary fusion of Mayan and Spanish heritage. He tries enchiladas, tamales, plantains and more.

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.

Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.

Guy Fieri finds carbonara and Kalua pig at the same beach spot in California. Then, a Jamaican joint in Cincinnati serves a stew wrap to-go.

Guy Fieri chows down on South-of-the-Border bites throughout California. He tastes monster sandwiches, Chile Verde and top-notch tampiquena.

The last champ in the tournament cooks their signature dish against Bobby to score $50,000. In round one, a pork product goes through a grinder.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans, and for Brooke Williamson, it's an epic rematch!

Bobby Flay and Michael Symon suss out the talents of eight elite barbecue masters. Before choosing teams, they compete in a backyard BBQ challenge.

Robert travels to Milwaukee to help a Tex-Mex restaurant that's drowning in debt. The owner must make some hard choices to save his restaurant and his family.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Four chefs are all about the meat and potatoes with baskets that feature this classic food combo. They'll have to make bite-sized appetisers out of mighty portions.

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

The final four chefs are shocked when the judges challenge them to create a three-course menu using only five ingredients per dish.

The competitors create appetisers including Central Asian bread and a sweet-and-sour treat. The dessert round features an Indian snack and pastries.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

Antonia Lofaso is on the beach for a day of roughing it! While Eric Adjepong and Brian Malarkey fish for seafood, the chefs pack ingredients for a seafood feast.

Every BBQ master gets their start in the backyard! The competitors showcase their skills in the kinds of sticky situations that home grillers must master.

Guy is after burgers and Italian this trip. He grabs craft brew and food pairings in Arkansas, and homemade lasagne and sandwiches in California.

Guy Fieri is digging into all kinds of meaty creations. In Santa Rosa, he visits a Vietnamese joint that makes phenomenal pho with barbeque pork.

The chefs get pickled with briny dishes. Then, the final stakeout is all about the shine as one chef glazes their way to a year's worth of groceries.

The owner of 7th Restaurant and Lounge, Don, never asks for help despite being paralyzed. Robert works to convince Don that running a restaurant takes a team.

Chef Eduardo Garcia turns appetisers into a stunning dinner for friends! He serves wild venison carpaccio, papas bravas, grilled shrimp adobada, and chocolate truffles.

Chef Eduardo Garcia treats his family to a comforting campfire meal. He serves game stock French onion soup with cheesy croutons and sweet huckleberry crepes.

Andrew Zimmern explores the classic comfort foods and modern recipes of Porto, Portugal. He tries salty cod in a creamy casserole, tripe stew and octopus rice.

Andrew is trying the hearty, simple and filling traditional dishes of Frankfurt, Germany. The city's history is showcased in its food, like frankfurters and apple wine.

Four chefs hope for a sweet start. They find a green gummy shocker in their appetiser baskets, and race to the ice cream machine in the dessert round.

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.

Robert travels to Milwaukee to help a Tex-Mex restaurant that's drowning in debt. The owner must make some hard choices to save his restaurant and his family.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Four chefs are all about the meat and potatoes with baskets that feature this classic food combo. They'll have to make bite-sized appetisers out of mighty portions.

Antonia Lofaso is on the beach for a day of roughing it! While Eric Adjepong and Brian Malarkey fish for seafood, the chefs pack ingredients for a seafood feast.

Every BBQ master gets their start in the backyard! The competitors showcase their skills in the kinds of sticky situations that home grillers must master.

The gang is fired up for grilling season with a pastrami-rubbed smoked tri-tip. Elizabeth Karmel shares her chipotle chicken and grilled Mexican corn salad.

For Halloween, the chefs find spooky ingredients in their baskets. They struggle with a 'pasta brain' and take their final shot with tasty syringes.

James hires a PR manager, much to Jessica's dismay. And, Kathleen reveals that Nate isn't an owner of the restaurant because she doesn't trust him.

Kathleen's new oven breaks right before her guests arrive. Plus, Jeanette and Randi take a mini vacation, but she is upset when he makes a business stop.

Kathleen is behind schedule for the soft open for Lola's Ristorante. At Bocadillo Market, James and Jessica host an influencer dinner.

Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

A relocated Filipino spot in California has spicy pork fries worth the commute. Then, a Colorado staple celebrates a century of college-town classics.

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

The ingredient baskets in this battle are inspired by peanut butter and jam. In the second round, a giant sweet surprise must find its way into chicken main courses.

Guy Fieri gets saucy with a smothered sloppy joe in Orlando, drenched fries in Philadelphia and sauced-up gnocchi in East Providence.

Guy Fieri samples Northeastern takes on nationwide flavours, from Californian hot dogs in Connecticut to serious strombolis in Philadelphia.

Four chefs make stick-to-your-ribs plates before they lighten things up with detox dishes. The two final competitors deliver decadent desserts.

Brothers Yaser and Nader are on the verge of losing their French bistro, Gaston's. Robert must convince these delusional owners to transform their business.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

Four lucky superfans get the chance of a lifetime to compete in the kitchen! They take on a giant gummy creature and an intimidating piece of protein.

Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip.

Molly Yeh makes a cool kids' brunch for the whole family! She serves breakfast sausage stuffed biscuits, spinach egg bites, and frozen peanut butter drinks.

Ree Drummond cools down on hot summer days with a decadent ice cream, party-ready treats, classic dipped cones and boozy frozen prosecco grapes.

Ree Drummond has a care package for her son Todd that's loaded with berry tarts, chocolatey oatmeal bars, cheesy snack mix and colourful pretzels.

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

Guy Fieri seeks out some strange combinations. On the menu are liquorice braised rabbit, brown butter toast ramen and creamed collards with peanut butter.

With the ultimate summer getaway worth $25,000 on the line, Antonia Lofaso challenges the finalists to serve their best shack snack and signature dinner.

A true BBQ master must know their history. The competitors must dig deep to pass the ultimate old-school BBQ test under the watchful eyes of their captains.

Guy Fieri is diving into meaty, savoury goodness. First up on the menu is a pimento cheese burger, followed by kimchi fried rice and prime-time pork ramen.

Guy Fieri is digging into all kinds of hearty meals, from smoked meat sensations to bacon waffles.

The chefs get pickled with briny dishes. Then, the final stakeout is all about the shine as one chef glazes their way to a year's worth of groceries.

Chef Eduardo Garcia fires up the wok for mushroom larb and duck pad Thai! He also serves a big batch of mango sticky rice coconut popsicles.