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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.