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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.

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

Andrew Zimmern explores the delicious traditional Tuscan cuisine. He tries many specialities like spicy fish stew served with crusty bread and chickpea pancakes.

Andrew Zimmern is in Genoa, Italy. The stunning city offers an incredible variety of traditional cuisine - Pesto pasta, seafood salad and decadent flatbread.

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

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.

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.

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.

The gang shares tips and recipes for throwing an easy summer party. Alejandra Ramos and Fanny Slater make slow cooker pineapple habanero chicken sandwiches.

Four chefs from the South aim to up their games against talented peers. First up, the appetiser basket includes a questionable take on fried chicken.

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.

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!

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.

Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties.

Guy Fieri has an East Coast experience in Florida and North Carolina at a pastrami food truck, a hot dog haven and an O.G. Triple D alum.

Host Ted Allen challenges four chefs to make an appetiser using cocktail fruit slices, canned clam sauce and sausage-stuffed pancakes on sticks.

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.

British ex-pat, Lee is on the brink of losing his restaurant, From Across the Pond, in Colleyville, TX. Robert Irvine helps him turn it around.

Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

The four competitors ramp up the creativity with a peanut butter appetizer, grilled entrées with some sweet sauces and a squash dessert.

The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.

The bakers make bloody filled doughnuts to commemorate an unfortunate accident and mix joy with doom on the creepiest carousel ever.

Guy Fieri travels the surf and turf with tasty bites and seafood cocktails! There's a Da Nang cocktail, crispy catfish raft and bacon-wrapped shrimp.

Seven top kid chefs in the US travel to Orange Beach, Alabama, to compete in the first-ever World Food Championships Kids Grilling Invitational.

In an all-beef challenge, the teams are tasked with making a variety of beef-focused dishes that test their expertise with both small and large cuts.

Guy Fieri is diving into dishes with regional flavour. In California, a real-deal Mexican eatery is serving up Michoacán specialities, like blazing hot molcajete.

Guy Fieri dives into cultural cuisine with a twist! First, he visits a cafe that has been serving Scandinavian specialties in Salt Lake City since the 1950s.

Chefs Eric Greenspan, Antonia Lofaso and Aarti Sequeira step away from the judges' table to cook their way to a spot in the tournament finale.

In Stone Mountain, GA, Robert Irvine visits the failing Sweet Potato Café. The business is destroying its owners' finances and their 25-year marriage.

Elizabeth Poett tours her family's 14,000-acre ranch in California. She tends to the land at dawn then prepares a Santa Maria Style Tri-Tip for dinner.

The bakers make bloody filled doughnuts to commemorate an unfortunate accident and mix joy with doom on the creepiest carousel ever.

In a battle for the ages, Alex Guarnaschelli competes against other Iron Chefs - Michael Symon, Stephanie Izard and Jose Garces.

The judges are in for some fusion confusion! In the appetiser basket, the chefs get fried potatoes topped with Korean chilli powder.

It's all hands on deck as Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the 'bibimbap.'.

Chefs Paolo Calamai and Angelo Competiello, with the help of Kalen Allen and Anne Burrell, show 'Roberto' Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

Actress, and comedian Aisha Tyler and Katie Lee Biegel ply Bobby Flay with cocktails while Jeff Potts and Brittney Williams toast their path to victory.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a Kati roll challenge. Chefs Romain Paumier and Avishar Barua roll up to the kitchen.

Hip-hop icon Lil Jon and Anne Burrell get wild in the kitchen with lights, beats and bottle service. Chefs Eva Pesantez and Robert Butts hope to beat Bobby.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay. Will they prevail?

Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the culinary runway to dress Bobby Flay down.

Law & Order's Angie Harmon and Scott Conant aren't making it easy on Bobby Flay as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

The team serves up quick dishes the whole family will love. Recipes include pizza stuffed chicken and takeout-style sesame cauliflower.

The chefs put their sea urchin knowledge to the test in the appetiser round. Then, a corn cake meets a classic candy in the dessert basket.

Three chefs create a party for the ghoulish stars of Halloween. The judges decide which gingerbread artist goes to the finale for a shot at the $25,000 grand prize.

Three showdown winners return to compete in the frightful finale. Who will make the ultimate haunted house out of gingerbread and win the $25,000 prize?

Three gingerbread artists vie for a spot in the finale as they create pieces that celebrate the 35th anniversary of the movie Ghostbusters.

Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Guy Fieri grabs big flavour in unexpected spots, like south-of-the-border classics in Calgary, masterpieces in a museum and pub grub in an airport.

Guy Fieri dives into amped-up eats, from Nashville hot chicken at a coastal Georgia joint and savoury Vietnamese street food in a Calgary noodle bar.

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

The final four shop for a dessert spotlighting cheese. Next, after a lesson from a sommelier, the competitors create desserts featuring alcohol.

The bakers make bloody filled doughnuts to commemorate an unfortunate accident and mix joy with doom on the creepiest carousel ever.

After arriving on campus and seeing an empty fridge, Armando prepares a budget-friendly birthday feast for students at a local college.

Armando spends time with Taiwan's Amis tribe, who show how they raise water buffalo. Next, he uses daylilies to put a twist on a classic risotto dish.

Katie visits a unique farm founded by an enthusiast in North Carolina to explore the wonders of the juicy and pulpy muscadine grape.

Katie discovers the plethora of raw ingredients that can be transformed into tart and tasty vinegar during a trip to Brooklyn, New York.

Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.

Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.

The teams conjure up displays inspired by the classic film, The Exorcist. Next, they must showcase the ultimate battle between good vs evil.

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?

Guy Fieri's hankering for Hawaii with an array of delicious dishes. There's kalua pig, tempura broccolini, saimin and pineapple fried rice.

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.

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.

The teams conjure up displays inspired by the classic film, The Exorcist. Next, they must showcase the ultimate battle between good vs evil.

Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.