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The team serves up top tailgating dishes for college homecoming parties. The menu includes chorizo and cheese loaded fries and a Greek layer dip.

The chefs create a kitchen traffic jam when the first basket inspires them to use the deep fryer. Then, the competitors to must make juicy swordfish steaks.

Four competitors are desperately seeking shoppers with seafood for a successful first-round dish. Then they cook up something cheat worthy.

Host Alex Guarnaschelli sets up a desert stakeout in Arizona. The competing chefs make it Mediterranean before mashing up classics, parking lot-style.

Host Alex Guarnaschelli takes over a parking lot in California. It's a real 'steakout' as the four competing chefs are on the hunt for meat and potatoes.

Four culinary masters race to make a mouth-watering meal under pressure. In the ultimate test of speed, each round will be five minutes shorter than normal!

Four chefs well-known for their baking abilities compete. They must focus on creativity when using grocery store breakfast dough and a lovely cut of lamb.

The champions return for a shot at the $50,000 prize money. Their culinary skills are pushed to the limit, with very difficult challenges.

Molly Yeh throws an outdoor pizza party to celebrate her friends' second 40th birthdays! She makes cheesy baloney pizzas and almond rainbow cookie cake.

Molly Yeh cooks up Korean-inspired foods! She makes sweet and spicy gochujang meatloaf sandwiches, cheesy Korean corn dogs, and spicy blizzard fries.

Ree Drummond speeds up her BBQ eats with a make-ahead berry cheesecake, shortcut potato salad, a colourful dip and some spicy peach smoked sausage.

Ree Drummond spices things up with Cajun tequila shrimp lettuce wraps, peppery mac and cheese, colossal burgers and kicked-up margaritas.

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.

Chef Yan focuses on the humble noodle. He kicks things off with crispy caramelised noodles from Thailand, followed by tangy Malaysian fish noodles.

Chef Martin Yan shares some of his favourite Asian wraps including fresh spring rolls, fried chicken spring rolls and a chicken and mushroom wrap.

Katie ventures north to Deer Isle, Maine, where she discovers innovative and environmentally friendly methods for raising sweet, briny oysters.

A longtime fan of Steve Sando's heirloom beans, Katie harvests the jewelled legumes straight from the stalk in Napa Valley, California.

The bakers look to the stars and create celestial mousse cakes. Then, they pair up in a team challenge to make croquembouche arbors.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine.

The chefs get baskets inspired by late-night cravings. In round one, the chefs must create a dish using frozen pizza, meatballs and maitake mushrooms.

Guy Fieri gets an international Christmas with Mumbai Manhattans, Japan-Inspired Fried Chicken and Crown Rack of Lamb with Spiced Rice Pilaf.

With $25,000 and ultimate bragging rights on the line, Eric Adjepong will have to manage the clock and the pressure from his friends, the Titans.

Bobby Flay and Michael Symon battle it out in a tomahawk rib-eye challenge. Then the six remaining contenders face off in a fierce Texas beef challenge.

Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.

The two remaining chefs are stunned when some unwelcome guests arrive at the villa. Judges Alex Guarnaschelli and Gabe Bertaccini choose the winner.

The finalists head to an iconic patisserie where they sample macarons. Then, the bakers use what they've learned to create a dessert tasting menu.

The bakers hear a fire eater's tale before creating flambéed pavlovas and get inspired by extraterrestrial oddities when making alien head cakes.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine.

The chefs create a kitchen traffic jam when the first basket inspires them to use the deep fryer. Then, the competitors to must make juicy swordfish steaks.

Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.

Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

Comedian Samantha Bee and Michael Symon go all out to derail Bobby Flay so chefs Johnny Alvarez and Stanton Bundy can score a win.

The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win against Bobby Flay.

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier Damaris Phillips as they try to claw their way to victory against Bobby Flay.

Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.

Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.

Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.

Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.

The gang prepares for fall with warming recipes. Sunny Anderson bakes her ham and cheese biscuits with honey Dijon butter, and Jeff Mauro makes a cookie butter pie.

The chefs get cracking to procure crab meat to make their appetizers. Later, the dessert basket is filled with plenty of fun, including mocktails and fruit balls.

Three gingerbread artists take on the mummy's ancient curse when host Clinton Kelly challenges them to use gingerbread to tell a story of mummies run amok.

Three gingerbread artists create pieces that depict that chaos of an alien attack. The competitor whose little green men wins earns a spot in the finale.

The three finalists face a trial by fire! They must create a pyrotechnics-filled masterpiece honouring the 35th anniversary of A Nightmare on Elm Street.

Guy Fieri finds new takes on the classics! He visits a place in Palm Desert, California, that serves avocado fries and a burger with an Italian accent.

Guy Fieri hits up a joint in Knoxville, Tennessee, where the food comes straight to your car. Then, he samples spiced crab cakes in Somers Point.

Guy Fieri looks for culinary creations you can sink your teeth into! He visits a catering truck full of beef tips, shrimp, and dirty bird wings.

Guy takes a walk down memory lane in Morehead City, North Carolina, when he stops at a place where the hushpuppies haven't changed a bit.

Chef Yan cooks some classic curries from all over Asia. He makes Indonesian braised creamy mutton curry and Thai chicken and aubergine green curry.

Chef Yan adapts classic meat dishes for vegetarian guests. He makes crispy tofu with bok choy and recreates a Filipino stuffed aubergine dish.

Katie learns that chickens living on a farm's bucolic pastures produce extra delicious eggs when she visits friends in Asheville, North Carolina.

Katie discovers the art of making miso in western North Carolina and experiments with adding the traditional fermented soy paste to weeknight dishes.

The remaining four pumpkin carvers battle it out in the finale, creating a larger-than-life children's toy with a creepy spin and a sinister playground pastime.

Jonathan Bennett challenges the teams to create spooky edible displays based on the terrifying inspirations behind beloved fairy tales.

Four nurses who love to cook show off their culinary skills! In the appetiser round, the competitors are handed canned bacon, mahi mahi fillets and kohlrabi.

Guy Fieri is waking up to a brunch with a crunch! On the menu are peanut fried steak, shrimp corn dogs and a delicious pork Milanese.

Guy Fieri digs into fresh and fried favourites, including pan-fried noodles, eggrolls with a Philly twist and an incredible beef brisket.

Guy Fieri has a turf-and-surf soiree with savoury steak in Orlando, soul food in Memphis, and next-level chowder in Rhode Island.

Four chefs need all hands-on deck to deliver a dish that needs two hands to take down. Then, they hit the fryers to create fried finger food.

Molly Yeh throws an outdoor pizza party to celebrate her friends' second 40th birthdays! She makes cheesy baloney pizzas and almond rainbow cookie cake.

Molly Yeh cooks up Korean-inspired foods! She makes sweet and spicy gochujang meatloaf sandwiches, cheesy Korean corn dogs, and spicy blizzard fries.

Ree Drummond speeds up her BBQ eats with a make-ahead berry cheesecake, shortcut potato salad, a colourful dip and some spicy peach smoked sausage.

Ree Drummond spices things up with Cajun tequila shrimp lettuce wraps, peppery mac and cheese, colossal burgers and kicked-up margaritas.

Jonathan Bennett challenges the teams to create spooky edible displays based on the terrifying inspirations behind beloved fairy tales.

The remaining four pumpkin carvers battle it out in the finale, creating a larger-than-life children's toy with a creepy spin and a sinister playground pastime.

The bakers look to the stars and create celestial mousse cakes. Then, they pair up in a team challenge to make croquembouche arbors.

The chefs get cracking to procure crab meat to make their appetizers. Later, the dessert basket is filled with plenty of fun, including mocktails and fruit balls.

Ree makes lunch for her father-daughter due on the farm. The menu includes cowboy quiche, honeydew melon gazpacho, and raspberry lemonade pie.

Ree Drummond shares her football inspired food. Recipes include nachos and double-fried potatoes, honey ham sandwiches and pig pickin' cake.

Ree Drummond is sharing recipes from her favourite pizza place. She makes an easy pizza dough, Caesar salad, her signature pie and a fun and spicy cocktail.

The Drummond family throw a farewell dinner for their college-bound cousins. The menu includes delicious mashed potatoes, cauliflower salad and grilled rib-eyes.

Ree fills her freezer with breakfast dishes and feeds the crew on the ranch. She makes freezer breakfast Paninis, berry croissants and frozen yoghurt.

Ree loves making breakfast for everyone on the ranch. She makes savoury and sweet breakfast kebabs, pancake packets and a portable egg sandwich.

Ree takes on a Thanksgiving-themed Q and A. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu.

Ree Drummond prepares for a party with a tasty selection of low-carb starters. She begins with sausage stuffed mushrooms and zucchini roll ups.

Ree makes a variety of sweet festive treats! They include cinnamon roll cookies, red velvet crinkle cookies and no-bake cornflake wreaths.

Ree makes a tasty combo of two comforting classics in one breakfast: carrot cake French toast. Dishes also include corn and chili chowder and fried tomato sandwich!

Ree makes almost healthy versions of classics! They include cheeseburger sliders with Portobello mushrooms instead of buns, cauliflower fried rice and zucchini lasagne.

The team shares new twists on viewers' fall favourites, with dishes including apple mug pie. Plus, cookbook author Samantha Seneviratne bakes a maple cream pie.

U.S. Navy chefs compete to create spectacular dishes for the chance to win $75,000 for charity. Challenges include reworking a patriotic cake for dessert.

Ree Drummond serves up simple dishes with an Italian spin. First up, she makes Italian beef sandwiches followed by a spaghetti pizza pie and mozzarella sticks.

Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

Ree cooks up delicious dishes with different kinds of potatoes! She makes purple sweet potato soup and shares the secret ingredient in her potato dumplings.

Ree is full of Christmas spirit and makes delicious small bites for the big day! She cooks peppermint rolls, crispy cauliflower cakes and festive steak bites.

Ree cooks up her favourite one-pan crowd pleasers for Christmas! She makes easy Tex-Mex chicken and rice and braised short ribs and carrots to celebrate.

Ree Drummond shares four of her favourite ways to start the day! She starts with portable Tex-Mex egg muffins and delicious lemon poppy seed pancakes.

Noah Cappe heads to Paducah, Kentucky, with Aarti Sequeira and Joe Sasto. They dive into the local food scene, tasting everything from BBQ and BLTs to seafood.

In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.

Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

Four chefs must make an appetiser using steak, fish skin chips and dandelion greens. Can they impress judges Alex Guarnaschelli and Giorgio Rapicavoli?

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine.

The bakers look to the stars and create celestial mousse cakes. Then, they pair up in a team challenge to make croquembouche arbors.

In Colorado, the chef of Momma Pearl's Cajun Kitchen is on the verge of losing his wife and his business. Can Robert help him shed his arrogant alter ego?

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

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

Chef Silvia Barban has one thing on her mind, and that's sweet revenge against long-time rival Titan Brooke Williamson!

Bobby Flay and Michael Symon compete in a regional barbecue challenge. The final four pitmasters are tasked with cooking a style of barbecue unique to an area of the US.

Four talented chefs are challenged to make creative taco dishes. A frantic first round leads to some missteps in the kitchen, which could prove costly.

In Pingdong, Armando seeks out Taiwan's freshest seafood, braves turbulent waters to try some Sakura shrimp, and creates an unforgettable taco.

Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.

The contenders serve BBQ treats that bring the heat as captains Bobby Flay, Anne Burrell and Sunny Anderson put potent chilli peppers centre stage.

Guy Fieri is going from breakfast to burgers. In Vancouver, a pie shop is serving both sweet and savoury sensations. Then, it's French toast with potatoes.

Guy Fieri hits the road for out-of-the-ordinary eats. He starts with fried chicken bao in Chico and ends with a duck banh mi and sweet potato lasagne.

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

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

It's holiday season on the ranch, and Elizabeth Poett is making favourites and sweet treats for friends and family, including a Sausage, Gruyere and Mushroom Strata.