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The chefs spice up summer dishes with new flavours and recipes. Nutritionist Joy Bauer stops by to share three healthy upgrades for frozen drinks.

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?

Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.

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 gives classic dishes a lighter spin, starting with spice-rubbed grilled cauliflower steaks and fully loaded lightened up nachos.

Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.

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.

Guy samples Irish-inspired egg rolls in Jacksonville, Florida, and an all-American breakfast with an English twist in Ventura, California.

In the first round, a mishap leads to an alarming situation. The two remaining champs must make plans for a peculiar popcorn product in the dessert round.

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.

The remaining bakers face the darker side of love with challenges dedicated to ill-fated romances. They make flaky spring Napoleons and break-up cakes.

Robert tries to save The Ship Inn in Exton, Pennsylvania. The restaurant's overbearing manager has many fractured relationships and $895,000 of debt.

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.

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

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.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods.

Guy Fieri plays referee for a game day feast. Dishes include hot chili crisp baby back ribs, buffalo chicken dumplings and cheeseburger egg rolls.

Brian Malarkey and Eric Adjepong face off in a fast-food glow up for the biggest advantage yet. Then, the teams throw down by creating a coastal-themed picnic.

Nine BBQ masters introduce themselves and their 'cue in hopes of being picked by their favorite team captain - Bobby Flay, Anne Burrell or Jet Tila.

Guy is digging into pork and pasta on this trip. In Chicago, he goes to a real-deal Italian spot with righteous ravioli and dynamite deep dish.

Things heat up fast as four chefs get cooking on the asphalt. After one blazing round, it's time to cools things off with dishes that won't cause a fire.

A former NASA physicist's move into the restaurant business has been a complete disaster. He needs Robert's help to save his business and rebuild his life.

Chef Eduardo Garcia enjoys a wagon-side picnic with his wife, Becca. He makes Montana whole wheat pappardelle pasta and fall-off-the-bone lamb shank ragout.