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Elizabeth Poett catches and serves fresh fish for a date night with her husband, complete with lemon dill sauce, saffron rice and ricotta cookies.

Elizabeth uses fresh strawberries to make and preserve homemade jam. Then, she whips up a strawberry shortcake with ginger whipped cream for a family night.

Andrew Zimmern digs into the treasures of Uruguay's capital city, Montevideo. He tries slow-cooked Asado meats and a thin-sliced steak sandwich called chivito.

Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.

Celebrating the trendy tradition of hosting a Friendsgiving meal, four teams of best buddies compete to make the ultimate Thanksgiving feast.

Guy Fieri sends Noah Cappe, Tiffani Faison and Jet Tila to hit the restaurant scene in Davis, California, where they find bicycle-friendly eateries and high-end sushi joints.

Robert is in San Diego, California to save a German restaurant stuck in the past. Owner and chef Peter is afraid to change his late dad's design.

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Four devotees of the cooking icon Julia Child aim to make her proud with a twist on her fish stew. Later, there's an odd combo in the dessert basket.

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 chefs aim for bacon perfection! The appetizer basket includes a Japanese condiment and a bacon-y bar food, with biscuit dough in the entree round.

Host Ali Khan pairs up the bakers to create a proposal dessert plate for a spring couple. Next, each baker makes half the cake without seeing their teammate's work!

The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue. The competitors go all out to impress the judge.

Three finalists battle it out to be named champion. The chefs must find ingredients from the butcher counter, produce section and snack aisle.

Robert visits Giovanni's Italian Restaurant. Grieving owner Chrissy is struggling to keep the family business going after the sudden death of her sister.

Elizabeth celebrates fall by hosting her annual apple cider press party! She serves up ranch meatloaf and apple empanadas with bourbon whipped cream.

A rainy day inspires Elizabeth to prepare a comforting lunch of roasted tomato soup and her great-grandmother's chocolate cake as a fireside dessert.

Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.

Four new chefs must work with an alligator heart in the appetiser basket. Then, an oversized ice cream product has the competitors thinking big for dessert.

From Roman food to gold miner fare, Noah Cappe, Aarti Sequeira and Joe Sasto struggle to narrow down their top picks in Placerville, California.

Robert Irvine tackles one of the filthiest kitchens of his career in San Diego, California. He discovers the owner has no idea how to run a restaurant.

Four devotees of the cooking icon Julia Child aim to make her proud with a twist on her fish stew. Later, there's an odd combo in the dessert basket.

Host Ali Khan pairs up the bakers to create a proposal dessert plate for a spring couple. Next, each baker makes half the cake without seeing their teammate's work!

The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue. The competitors go all out to impress the judge.

The team shares timesaving tips for simple meals packed with flavour. Jeff Mauro contributes his Cuban slider bake, and Geoffrey Zakarian prepares a roasted salmon.

A trendy pastry in the first round inspires debate among the chefs. Plus, the chefs must figure out combine comfort food with a savoury frozen item.

Zak Bagans introduces the teams to the famously haunted city of New Orleans and asks them to cast a sweet spell with the voodoo queen, Marie Laveau.

Zak Bagans shares the Hellfire Caves in London and the monsters that haunt them. The three teams create amazing and tasty Halloween-themed displays.

Zak Bagans asks three teams to create a monster prison escape inspired by one of the most haunted places on Earth, Alcatraz. Who will escape to the next round?

Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.

Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.

Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

Four chefs must make an appetiser using an Italian sauce and a simple sandwich. In the second round, they must combine popcorn shoots and rabbit legs.

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.

At KC's BBQ in California, Patrick has fallen into a depression after leading his dad's restaurant to the brink of closure. Robert helps him create his own legacy.

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

While celebrating Julia Child's impact on the culinary world, four chefs face a puzzling appetiser round. Plus, they make use of an unusual powder.

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.

The competition continues with a battle devoted to pizza. The chefs find spaghetti and meatballs in an unusual form in the entree basket.

Guy Fieri's seeking out some epic signature dishes. They include vegan scallion pancakes, pineapple chicaritas, and duck breast with rhubarb.

Host Ali Khan challenges the bakers to make desserts that look like baby gifts and have spring flavour pairings like lemon and thyme or kumquat and mint.

Bobby Flay, Anne Burell and Sunny Anderson lead their teams in a classic relay before a gold-themed treasure hunt decides who's going home.

Guy Fieri is on the hunt for sandwiches. In Austin, a rock-n-roll brunch bar serves meatloaf with a special touch, and a Texas joint adds hip hop to their food.

Guy Fieri dives into meat and a little bit of sweet. In Atlanta, a Korean-taqueria serves up unique flavours in their chicken tacos and bulgogi fries.

Four determined chefs stake out and dish up a continental breakfast. Then, it's a close call to see whose culinary creations make the judges melt.

Robert Irvine heads to Grenada, Mississippi, where the owner of the failing 333 Restaurant, Allyson, is also busy teaching art full-time.

Elizabeth spends the day working cattle with her father and then makes a family dinner of arroz con pollo and lemon meringue pie.