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The remaining bakers face the darker side of love with challenges dedicated to ill-fated romances. They make flaky spring Napoleons and break-up cakes.

In the first qualifying round, the three teams of cake and sugar artists must showcase an unlikely understudy who dreams of pulling Santa's sleigh.

Guy and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

The eight remaining bakers are tasked with creating decorated apple cider doughnuts and transforming a classic yule log into a Thanksgiving roll cake.

Selena and Chef Alex Guarnaschelli prepare for her tree-trimming party. The feast includes mozzarella sticks, black pepper roast beef and chocolate candy cane bark.

Franco Noriega makes a Peruvian feast! The menu features fluffy arepas, juicy roasted chicken, cheesy boiled potatoes, and a refreshing cocktail.

Franco Noriega serves up brunch! He whips up his piled-high avocado toast, and an elevated take on a Tex-Mex huevos rancheros with fried tortilla strips.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Eddie Jackson gives home cook Sejal Patel the surprise of his life when Sejal faces the world-famous Chef Jet Tila in a gauntlet of goat.

Things get wild when home cook Jessie Flores takes on the amazing Chef Stephanie Izard in a wild mushroom throwdown for $5000.

Robert Irvine goes to Catalina Island for the new tourism season and celebrates the island getting back on its feet. Plus, he helps a restaurant open with a bang.

Guy Fieri chows down on South-of-the-Border bites throughout California. He tastes monster sandwiches, Chile Verde and top-notch tampiquena.

Four Northern chefs battle to see who will represent their region in the $50,000 finale, and they start off with a strange paste in the appetiser round.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu!

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic, Renee Corbin.

Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation?

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.

It's April Fool's Day in the kitchen! The bakers create 'fool for love' tarts and embrace the holiday of pranks by baking cakes that look like pies.

In the second qualifying round, three teams are challenged to showcase Charles Dickens' 'A Christmas Carol' in a way the world has never seen before.

A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

The seven remaining bakers make baked brie and jam mini pies. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert.

It's a surf-and-turf Christmas Eve as Michael Symon joins Selena Gomez in the kitchen. They cook up a lobster with homemade pasta and escarole salad.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

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.

The baking teams turn their favourite holiday window scene into a gingerbread display with an animated element and a champagne dessert.

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

A relocated Filipino spot in California has spicy pork fries worth the commute. Then, a Colorado staple celebrates a century of college-town classics.

Chefs from the East battle to make it to the final. For the appetiser, a dish from the Keystone State must be combined with a Big Apple cocktail.

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

In the final qualifying round, three teams must showcase how two animals that don't get along can celebrate Thanksgiving together in the animal kingdom.

The gang is showing off the versatility of cheese, starting with a French onion soup burger and baked brie topped with savoury granola and fruit.

Alton Brown challenges the competing chefs with a canned wonder in the appetizer round. Plus, can they elevate a shelf-stable surprise?

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic - the humble casserole. Which dish will impress?

Eddie Jackson brings Thanksgiving game day vibes. Chefs Maneet Chauhan, Christian Petroni and Michael Psilakis tackle dishes that are stuffed.

Giada De Laurentiis decks the halls as three chefs try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

The chefs are given the risky option to switch out their ingredients. And everyone is shocked when one competitor keeps an extra-strange one.

Four more culinary gamblers enter the tournament. A questionable cotton candy creation has the chefs rethinking their baskets.

Four new chefs compete in a preliminary battle. A super-sweet ingredient in the first basket proves to be problematic.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu!

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic, Renee Corbin.

Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

Three chefs tackle one of most difficult competition foods as they use their skills with rice to win advantage over Alex Guarnaschelli's experience.

Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.

Eggs are piling up in the Ramirez's backyard chicken coop. Abner and Amanda demonstrate how to use them with some fresh and elevated recipes.

Tiffani Faison welcomes her fellow judges to second helpings of competition. Can the chefs beat Bobby Flay in a Thanksgiving leftover showdown?

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. The chefs turn microwave meals into works of art for Eric Adjepong.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

The chefs' finale plans are turned upside down! Alex Guarnaschelli and Gabe Bertaccini invite some 'familia' back to the villa for one last chance at redemption.

Ree Drummond and Eddie Jackson welcome back eight former champions to weave Christmas cookie quilts and construct stadiums for the North Pole games.

Jesse Palmer asks the bakers to combine two of the fall season's best treats and make seasonal coffee drink cinnamon rolls and fall-themed yule logs.

Three chefs tackle one of most difficult competition foods as they use their skills with rice to win advantage over Alex Guarnaschelli's experience.

Alton Brown challenges the competing chefs with a canned wonder in the appetizer round. Plus, can they elevate a shelf-stable surprise?

Chefs Alex McCoy and Jay Ducote attempt to outshine Bobby Flay. Damaris Phillips teams up with Richard Blais to decide who gets a chance at Bobby.

It gets steamy when Derek Simcik, named Sexiest Chef, goes up against Philadelphia's Sylva Senat. Chris Santos and Marc Murphy choose which chef will take on Bobby Flay.

It's a roller coaster of a battle when Noah Cappe teams up with Anne Burrell to choose between Los Angeles' acclaimed chef Mark Peel and Brooklyn's Nick Williams.

Things get shrewd when Alex Guarnaschelli and Alton Brown join forces. It's up to business and life partners, chefs Lisa Carlson and Carrie Summer, to outsmart Bobby.

Giada De Laurentiis and Jess Cagle reach for the stars when they match up Atlanta's dynamic chef Pano Karatassos and New York City's Mimi Weissenborn to take on Bobby.

It's all hands on deck when Napa Valley's Daniel Gomez Sanchez competes against Atlanta's Matthew Ridgway. Daphne Oz and Eddie Jackson decide who takes on Bobby.

Alton Brown and Amanda Freitag ensure there's no funny business when Napa Valley's Gregory Wiener and comedian Daphne Brogdon compete to boo Bobby out of his kitchen.

Three teams of cake, sugar and cookie artists imagine how the abominable snowman would spend his dream holiday vacation.

Four chefs battle for a chance to become a sous-chef for a series judge. They're challenged to break down whole chickens in the first round.

Abner and Amanda plan a brunch menu with flavours inspired by their travels. Abner makes croissants, and adds guava, a popular Cuban filling.

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Eddie Jackson gives home cook Sejal Patel the surprise of his life when Sejal faces the world-famous Chef Jet Tila in a gauntlet of goat.

Things get wild when home cook Jessie Flores takes on the amazing Chef Stephanie Izard in a wild mushroom throwdown for $5000.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu!

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic, Renee Corbin.

Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

Three teams of cake, sugar and cookie artists imagine how the abominable snowman would spend his dream holiday vacation.

Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.

Selena Gomez and Shirley Chung create a fusion version of a childhood favourite. Later, Selena tries to make a dish good enough for the Ms Chi's menu.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

Alton Brown chooses strange ingredients for the competitors, starting with a super stinky item in the appetizer basket and a unique apple pie!

Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

Ree Drummond gives classic dishes a lighter spin, starting with spice-rubbed grilled cauliflower steaks and fully loaded lightened up nachos.

Ree Drummond serves four quick and easy weeknight dinner winners! She makes shrimp sheet pan pita, jalapeno popper tacos and five-spice steak bowls.

Ree is on the ranch where there is never, ever enough pasta. From Greek spaghetti and meatballs to fried ravioli with chocolate, she plays with pasta all ways!

Ree Drummond and her crew cook up football tailgate food. Her strawberry cobbler squares and spicy mango barbeque turkey meatballs make up her winning spread!

Ree celebrates autumn with a seasonal salad with spicy brittle, very veggie soup and her go-to dish for entertaining, wine-braised chicken with apricots.

Ree cooks up some sweet treats in her kitchen! She makes a puff pastry braid with nuts and chocolate and her irresistible four-berry chimichangas.

It's a feast for toast lovers in Ree's ranch kitchen! She makes a creamy chicken pot pie served on crispy brioche and an incredible French onion grilled cheese.

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.

The gang shares sweet and special ways to celebrate Valentine's Day! They make sake and miso-marinated salmon with coconut rice, and a yummy brownie tart.

Alton Brown and his fans curate maniacal baskets for an epic tournament! Items include a fermented Japanese dish and a strange banana product.

Ree whips up some chocolatey treats. She makes white chocolate and berry pancakes, an ultimate frozen mocha and steak with a spicy cocoa rub.

Ree Drummond serves up some tasty Tex Mex treats. The menu includes spicy shrimp and grits as well as chicken and veggie sheet pan fajitas.

Ree Drummond cooks up some flavourful family favourites. She makes a casserole with cheesy greens, crispy potato balls and a Neapolitan cake.

Ree Drummond packs a kitchen-equipment care package for her daughter Alex. There's a delicious quarter sheet pan supper and a wonton taco cup dish.

Ree Drummond makes a trio of marvellous 16-minute Italian meals. She serves up a speedy pork scaloppini dinner plus steak pizzaiola.

Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.

Nine bakers try to wow the judges with pumpkin spice creations. In the main heat, they must combine a yule log with a classic holiday treat.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.

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.

Three chefs tackle one of most difficult competition foods as they use their skills with rice to win advantage over Alex Guarnaschelli's experience.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

Guy Fieri checks out seafood and chicken sensations, from garlic prawns in Los Angeles to mile-high tower of fried chicken in Denver.

Returning winners from all corners of the US - North, South, East and West - are back to see who can conquer all and win $50,000!

Katie Lee Biegel cracks the wishbone with Turkey Day classics as the competitors attempt to squash Bobby Flay with a new turkey tradition.

The chefs earn points for cooking, strategy and more as Maneet Chauhan decides their fate just two shifts shy of a massive pay day.

Four more chefs try to score the chance to work as a judge's sous-chef. Offal is an awfully shocking surprise, and a cut of meat proves problematic.

Abner and Amanda prepare osso buco using beef shank instead of veal. They add a traditional polenta, light and airy popovers, and a fresh herb salad.

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.