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The six bakers create a twist on traditional Hanukkah jelly doughnut-inspired desserts. And, they make holiday decorated upside-down cakes.

Three teams of master festive bakers and their ice sculptors compete to show off a new side of Mrs. Claus in out-of-this-world cake designs and displays.

Abner and Amanda share their Taco Tuesday recipes, including roast chicken, homemade tortillas using cassava flour, garlic confit and pickled onions.

Abner and Amanda share their Preserved Lemon Chicken recipe, which was the main dish at their reception, along with some more delicious Persian recipes.

From the blistering 'hot pot' and fiery mapo tofu to spicy kung pao chicken, Andrew Zimmern explores the famous scorching dishes of Chengdu, China.

Andrew Zimmern explores the popular tastes of Shanghai, China, from creamy crab and savoury pork-filled dumplings to rice wine-soaked chicken and scallion pancakes.

In a burger-themed battle, the chefs get a deep-fried surprise and a sloppy classic in round one. Next, they must cook with a bizarre canned product.

The 10 competing bakers introduce themselves with edible place cards and one-bite signature holiday desserts. The main heat features wreath cakes.

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

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

Jesse Palmer challenges the bakers to make radical s'more desserts using wild chocolate flavours. Then, the bakers create desserts inspired by bike riding.

In the second qualifying round, Jeff Mauro challenges three new teams to imagine how Santa spends time relaxing with his BFF.

The team shares fun, colourful and delicious recipes and ideas to fill the holidays with joy! They start with Katie Lee's gingerbread pancakes.

The chefs tackle mac and cheese. The first-round basket includes a cocktail, and the entree round features a mac and cheese-inspired brunch item.

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.

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.

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 nine remaining bakers are challenged to use holiday spiced nuts in their desserts. Then each baker must make three pies with different decorated crusts.

Guy Fieri's trip is all about the three B's: beef, barbecue and bar food. First, he stops in Taylor, Texas, to pay homage to an old friend whose son is carrying on his legacy.

Guy Fieri's checking out all kinds of food. In Boulder City, a chili-churning diner is keeping it in the family, and a taqueria in Salt Lake City is cranking out huge burritos.

Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale. They get lucky with a promise of perfectly porky baskets!

Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

Guy Fieri checks out how stellar sandwiches stack up with a chicken trifecta in Nebraska, dynamite dip in Alabama and bomb bao in Connecticut.

Home cook Sean Johnson is flying high when Eddie Jackson surprises him with a duel of duck against Chef Alex Guarnaschelli.

It's a coastal competition when Eddie Jackson stuns home cook Chelsea Gieselmann with a seafood showdown against Chef Alex Guarnaschelli.

Noah Cappe, Aarti Sequeira and Joe Sasto head to Joplin, Missouri to find the best local dish. There they try everything from tacos and sushi to BBQ and fine dining.

Guy Fieri samples sauced-up chicken tacos in California! Then, it's mom's mouth-watering pasta in Florida, and over-the-top Thai creations in Las Vegas.

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

It's harvest time, so Molly makes a wheat truck lunch. She makes hearty fried chicken banh mi sandwich with a side of salt and vinegar potato salad.

Molly makes Middle Eastern dishes with a Midwestern touch. She prepares squash falafel with spicy chipotle ranch and meaty twice baked potatoes.

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.

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.

Abner and Amanda share their favourite Sunday meal to have with the whole family. They make Chicken Marbella, Roasted Feta Fries and Peach Galette for dessert.

Jesse Palmer challenges the bakers to make a cobbler, crumble or clafoutis. Then, the bakers must make desserts that taste and look like a watermelon.

In the final qualifier, Jeff Mauro tasks three new teams with crafting a turkey and rider to race in the first annual Turkey Trot!

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

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.

The five bakers create an over-the-top version of a holiday trifle. The classics continue in the main heat when they make the ultimate Charlotte royale.

The remaining baking teams and their ice sculptors create the ultimate night before Christmas cake display featuring Santa Claus, for the $25,000 prize.

Abner and Amanda make smash burger sliders on homemade brioche buns with Abner's burger sauce, along with a wedge salad and tangerine slushies.

Abner and Amanda's favourite date night recipes include lettuce wraps, grilled rib eyes with a cinnamon pepper rub and cardamom buns.

Andrew Zimmern showcases the Tex-Mex favourites of San Antonio, Texas, including puffy tacos, melt-in-the-mouth barbacoa and a giant chalupa burger.

Andrew Zimmern explores the big and bold flavours that are decidedly Dallas - from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup.

The chefs tackle mac and cheese. The first-round basket includes a cocktail, and the entree round features a mac and cheese-inspired brunch item.

The nine remaining bakers are challenged to use holiday spiced nuts in their desserts. Then each baker must make three pies with different decorated crusts.

Noah Cappe, Aarti Sequeira and Joe Sasto head to Joplin, Missouri to find the best local dish. There they try everything from tacos and sushi to BBQ and fine dining.

Guy Fieri samples sauced-up chicken tacos in California! Then, it's mom's mouth-watering pasta in Florida, and over-the-top Thai creations in Las Vegas.

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

Jesse Palmer challenges the bakers to make a cobbler, crumble or clafoutis. Then, the bakers must make desserts that taste and look like a watermelon.

In the final qualifier, Jeff Mauro tasks three new teams with crafting a turkey and rider to race in the first annual Turkey Trot!

The gang shares new flavours and fun twists on classic brunch staples for a New Year's brunch. Dishes include breakfast steak and eggs with chimichurri.

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.

The teams are tasked with creating holiday memory snow globe scenes in gingerbread. Plus, they make accompanying treats featuring snowy coconut.

The baking teams make a gingerbread display depicting Christmas with monsters and incorporate an oozing caramel dessert.

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

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

Guy checks in on family-run favourites. In Honolulu, siblings are carrying on their mother's Filipino food, and a San Diego taqueria has perfected taquitos over three generations.

Guy Fieri hits up his favourite Italian joints from over the years. In Scottsdale, Arizona, a real-deal Italian grocer cranks out top-quality staples like gnocchi and prosciutto.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

The chefs showcase what they know about making amazing Venetian dishes. But a strikingly strange ingredient threatens to throw them off their game.

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

Abner and Amanda prove that kids and adults can enjoy the same dinner of lemon chicken, grilled broccolini and truffle cake balls.

Abner and Amanda share the meal that feels like home on the road - shawarma on garlic flatbread with lemon tahini and cilantro sauce.

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand, from coconut curry soup and a sausage with pork and chilli paste, to fish roasted in banana leaves.

Spicy grilled crab, cold and refreshing beef salad and herbaceous fish and noodle soup reflect a mission to preserve the uniqueness of Cambodian cuisine in Phnom Penh.

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.

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

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.

Guy Fieri seeks meat with a little sweet. In Santa Barbara, he visits a hidden gem serving Korean paella, then he visits a Boca Raton food truck.

With a spot in the tournament's finale at stake, four chefs take on ingredients like the mysterious 'goat water' and a squirmy sea creature.

Jesse Palmers tasks the bakers to capture the coastal vibe using beach drink trifles! Then, they must create refreshing summer cream pies to avoid a scorching elimination.

The six remaining teams face off for the first time as they must envision a hobby for Santa's reindeer to enjoy when they aren't pulling the sleigh.

Geoffrey Zakarian makes beer braised pork roast with winter vegetables. Plus, baker Dan Langan stops by to make his baked apple brown butter blondies.

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

Selena Gomez rings in the new year with Chef Eric Adjepong. Selena's skills are tested as she tackles shrimp and banana grits, scallop benedict, and malva pudding.

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.

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.

Renowned chefs from across America compete in a five-part tournament. In this preliminary battle, four culinary greats from the West face off.

Cookie makers take a shot at redemption with cookies that call back to forgotten Christmas traditions and massive grandfather clocks.

Thanksgiving means food and football, so Jesse Palmer challenges the bakers to create holiday 7-layer desserts inspired by his favourite snack.

Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.

Zachy, an engineer, and Emelia, a stay-at-home mum, first met each other in college, but only started dating a few years after.

Shermund, an investment banker, married his long-term girlfriend, Boum, a year and a half ago on the breath-taking beaches of Hua Hin, Thailand.

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.

At the Scout Elves' Enchanted Cottage, the six teams create an edible shelf for their own Scout Elf and memory-filled snow globe showpieces.

The six remaining teams face off as Jeff Mauro tasks them with creating one of the biggest holiday traditions: a parade float!

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!

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

Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

Guy Fieri checks out how stellar sandwiches stack up with a chicken trifecta in Nebraska, dynamite dip in Alabama and bomb bao in Connecticut.

Home cook Sean Johnson is flying high when Eddie Jackson surprises him with a duel of duck against Chef Alex Guarnaschelli.

It's a coastal competition when Eddie Jackson stuns home cook Chelsea Gieselmann with a seafood showdown against Chef Alex Guarnaschelli.

It's harvest time, so Molly makes a wheat truck lunch. She makes hearty fried chicken banh mi sandwich with a side of salt and vinegar potato salad.

Molly makes Middle Eastern dishes with a Midwestern touch. She prepares squash falafel with spicy chipotle ranch and meaty twice baked potatoes.

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

The six remaining teams face off as Jeff Mauro tasks them with creating one of the biggest holiday traditions: a parade float!

At the Scout Elves' Enchanted Cottage, the six teams create an edible shelf for their own Scout Elf and memory-filled snow globe showpieces.

Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.

Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.

Ree Drummond makes divine 16-minute chicken dinners in a race against time. She starts with chicken fajita pasta, followed by honey plum soy stir fry.

Ree makes recipes for two. For sharing, there's a juicy Cajun T-bone steak with lemon pepper shoestring fries, and dulce de leche lava cakes.

Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.

Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.

Ree celebrates springtime with seasonal recipes. Delicious dishes include shrimp with courgette noodles, easy lamb stew and a fresh grain salad.

Ree is on the ranch cooking up creative new pizzas. She shakes things up with a butternut squash crust pizza and thinks sweet with a brownie pizza.

The chefs create an indulgent buffet for a big game day party. Sunny Anderson makes an eight-foot French bread pizza and Cubano nachos.

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.

Ree makes quick family meals at home on the ranch. There's pork marsala with mushrooms, grilled shrimp panzanella and spinach artichoke calzones.

Ree has four speedy suppers for ideal Monday to Friday meals. She makes Cajun surf and turf pasta, pineapple chicken stir-fry and a quick corn quesadilla.

Ree Drummond shares tailgate-friendly favourites for game day. She makes portable Italian pork sandwiches, and easy slow-cooker teriyaki ribs.

It's all about speed as Ree shares four quick recipes! With her kids behind the camera, she makes pancetta and butternut squash pasta and simple chocolate cake.

Ree Drummond tackles a whole host of holiday questions, and the answers include cheesy lasagne dip and chips and a festive salad perfect for the big day.

Ree Drummond makes an array of retro holiday food that has stood the test of time. She bakes festive Mexican wedding cookies and a classic cheese fondue.

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

Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

The bakers design summer travel memory desserts and make emotion cakes so that judges can experience ALL the feelings before choosing whose cake doesn't bring joy.

Noah Cappe and chefs Jet Tila and Tiffani Faison explore the food scene in Clarksville, Tennessee. There, they sample pizza, pasta, BBQ, and cheesecake.

In Florida, Guy Fieri finds a funky spot that puts a Mediterranean spin on burgers. Then, he visits a local gem dishing out Puerto Rican specialties.

The champions are back, and they're chasing a jackpot that starts at $25,000! They face shocking ingredient in their appetiser basket.

The always festive Carson Kressley gifts Bobby Flay with a partridge in a pear tree and some special guests. The chefs devise 12 ways to beat Bobby!

In the final hours of the competition, the chefs must cook the best dishes of their lives for a chance at $50,000 and an unforgettable trip to Hawaii.

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round.

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.

Jesse Palmer celebrates Warner Bros. Pictures' movie event, Barbie! He challenges the bakers to make desserts inspired by Barbie's signature colour, pink!

Host Jeff Mauro challenges the five remaining teams to create a woodland creature who is throwing an ugly sweater party for all their forest friends.

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

Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

Host Jesse Palmer asks the twelve bakers to make autumn and winter doughnuts. Plus, they serve up creative apple and cheese desserts.

Abner and Amanda share meaningful family recipes from her beloved grandmother including meatballs, Sudano peppers and garlic herb focaccia.