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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.

The competing chefs must use the fryers to create crunchy, decadent dishes. First up, the appetiser basket contains something spicy and a strange drink.

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.

Noah Cappe, Jet Tila and Tiffani Faison visit the top restaurants in New Haven, Connecticut. There, they sample burgers, hot honey pizza, hot chicken and empanadas.

Guy Fieri seeks out meaty mashups! First up in Boise, Idaho, a Russian joint serves light-out lamb, and then a Pakistani spot cooks up flavourful goat.

Four chefs who specialise in comforting and complex Creole cuisine get creative with their basket ingredients, which include alligator meat.

Guy Fieri digs into dishes with and without meat, like righteous rabbit in Alabama, meatless chicken in Nebraska and gangster Greek in Connecticut.

Guy Fieri has it wrapped, pied and fried with craveable carnitas in Mobile, Alabama, elevated pizza in Cody, Wyoming, and brisket in Omaha, Nebraska.

Software consultant Tommy Ranucci must prove he's great with grains when he faces off against his childhood hero, Chef Andrew Zimmern.

Home cook Luke aims to walk away with $5,000 when he goes head-to-head against chef Maneet Chauhan in a battle with pork as the star ingredient.

Something fried in the appetizer basket is a bit of a head-scratcher for the chefs, and in the next round they pull some curious fusion tacos from the basket.

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

Jesse Palmer challenges the three finalists to make amusement park treats. Then, the bakers serve sparkler-studded 4th of July parade float cakes for the title!

Host Jeff Mauro challenges the remaining four teams to go back in time to create a Santa from a specific period in history.

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.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

The 10 bakers team up for boozy desserts! Then they take on five different styles of yule log cakes in 10 different flavour combinations.

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