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Armando is on a quest to find the best free-range chicken Taiwan has to offer. Later, he prepares sautéed chicken and locally grown vegetables.

Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?

Bobby Flay, Anne Burrell and Sunny Anderson get saucy with wine-infused barbecue, and the contenders use prized cuts of meat to create 5-star feasts.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Guy Fieri is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

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.

Robert Irvine comes to the rescue of Greg's BBQ in Belen, New Mexico. The ex-Marine owner suffers from health conditions but can't stop micromanaging his son.

Elizabeth often makes food to thank those who lend a hand. She prepares a corn lasagna and cherry almond scones to repay the kindness of her fellow ranchers.

Elizabeth prepares a casual dinner of halibut tacos and blackberry crisp for dinner with Austin at a scenic spot on the ranch called 'The Rosa.'.

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture. He tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.

Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area. He samples Chinese dim sum, Indian panipuri, American soul food and Mexican tacos.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause!

Guy Fieri summons Noah Cappe, Joe Sasto and Aarti Sequeira to try Japanese, Jamaican, Cuban, Greek and American favourites in Port St. Lucie, Florida!

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.

Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

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

Kid baking teams are tasked with creating a cupcake cake to illustrate an adventure theme: wild jungle, undersea adventures or space odyssey.

Bobby Flay, Anne Burrell and Sunny Anderson host a rib festival for the locals. The contenders must impress the public to stay in the game.

The gang test out exciting new recipes and interesting cooking tricks. Chef Katie Lee experiments with lentil sloppy joes and easy two-ingredient cupcakes.

The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine. They get first round jitters when they fry up appetisers.

Four chefs pay big for grocery shoppers' bags at Ralphs in Glendale, CA. Plus, there's a parking lot burrito battle, and a stakeout to make Grandma proud.

In Glendale, CA, the competing chefs make their best barbecue dish. They stack up triple-deckers and find that cinnamon and sugar aren't so sweet.

It's burger night in the parking lot of Bristol Farms in Calabasas, CA, as the chefs try to craft the perfect burger and make their best midnight snack.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.

Molly Yeh and her Aunt Lucy have a Chinese-inspired dinner. She cooks Mapo tofu with pork, fresh chili crisp vinaigrette salad, and silky egg drop soup.

Molly Yeh makes a slew of kid-friendly dishes! She whips up grilled bacon, egg, and cheese in a basket and a cosy chicken noodle hot dish.

Ree Drummond stocks the freezer with some all-time favourites, including pulled pork, a beefy pasta sauce, grab-and-go wraps and a decadent treat.

Ree Drummond's line-up of fabulous football food features meaty queso, a crowd-pleasing sub, a game-changing treat and a sweet-and-spicy cocktail.

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.

Martin shares his favourite ways to elevate an Asian essential: rice. His recipes include chicken and mushroom rice and pineapple chicken fried rice.

Chef Yan loves to grill, so he makes Indonesian spicy grilled chicken. Next, Chef Hoang Minh Nhat helps him recreate a popular Vietnamese dish.

Baker Bryan Ford takes a deep dive into flaky pastries worldwide, such as unique croissants, traditional Spanakopita and his own Argentine Medialuna.

Bryan Ford searches New York City for the ultimate flatbread. There's the perfect slice in Chinatown and the freshest Ethiopian injera in Harlem.

The bakers go retro as they celebrate the '50s and '60s. They make soda shop cupcakes and shaggy cakes dedicated to all those groovy lovers out there.

Eric Adjepong challenges three cool treat experts to take on Alex Guarnaschelli, and they'll have to strategize on how to freeze her out in round one.

In the finale of the tournament, Martha Stewart pulls out all the stops to make the road to $50,000 extra challenging for the remaining chefs.

Armando gets a taste of aboriginal life with Taiwan's KaoShih tribe. The hunters demonstrate how to set boar traps and catch freshwater shrimp.

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 bold competitors get ballpark foods in every basket, and the judges have high hopes for home-run stadium fare. Cheesy and fruity appetisers are in the lineup.

Hosts Alex Guarnaschelli and Gabe Bertaccini welcome ten chefs to the Tuscan villa where they will live, cook and prove their skills with Italian cuisine.

Four expert cookie makers make man-eating Halloween treats and two-sided trick-or-treat bags featuring one candy.

The bakers reflect on their haunting Bloody Mary bar desserts and work in teams to fuse two body parts together as Franken-cakes.