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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.