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A rainy day inspires Elizabeth to prepare a comforting lunch of roasted tomato soup and her great-grandmother's chocolate cake as a fireside dessert.

Home bakers travel to Texas for a friendly competition. They must perfect a recipe for a chance to have their treat featured at Magnolia's Silos Baking Co.

Five top cookie makers create retro Christmas cookies. Then, they craft 3-D edible snow globes drawing flavour inspiration from globe-shaped ingredients.

Guy Fieri checks out all kinds of culinary, including mega sandwiches and a primo pot pie. A Mediterranean joint in Vegas serves awesome beef skewers.

Guy Fieri digs into all kinds of Italian. There's prime pizza in Santa Barbara, CA, and chicken parm strombolis in Las Vegas.

The twelve bakers create pavlova wreaths in autumn flavours and divide into teams to determine the best holiday dessert: cake or pie?

Selena and Chef Claudette Zepeda prepare a Mexican festive feast. They make roast ham with salsa matcha and a Mexican twist on a historic salad.

Andrew explores regional specialities in Oaxaca, Mexico. From mole negro, tortilla with pork lard to egg bread dunked in hot chocolate, local tradition flavours each bite.

Andrew explores the seafood-rich cuisine of Baja California, Mexico. Smoked tuna, fish tacos, and zesty seafood cocktail hangover cures - Baja's cuisine is sensational!

Cooking legends face off for a chance at the $100,000 finale! In round one, the chefs must incorporate a sweet breakfast item into an appetiser.

The seven bakers make advent calendar-inspired desserts with a surprise inside. Plus, they make one cheesecake with three flavours.

Robert Irvine heads to California to save a struggling Italian kitchen and market. The fiery owner needs Robert's help to decipher why the restaurant is failing.

Guy Fieri visits a Japanese joint in Cincinnati that serves meaty gyozas. Then, a Nepalese spot in Oregon showcases their traditional fare.

The U.S. Marine Corps chefs make appetisers that are normally 'ready to eat' ready. Plus, a breakfast food in the entrée round awakens their creativity.

Home bakers travel to Texas for a friendly competition. They must perfect a recipe for a chance to have their treat featured at Magnolia's Silos Baking Co.

Five top cookie makers create retro Christmas cookies. Then, they craft 3-D edible snow globes drawing flavour inspiration from globe-shaped ingredients.

The hosts serve up packable eats for summertime outdoor adventures. They make fried chicken with honey giardiniera butter and curried chickpea salad pitas.

Four champs who were previously defeated return to the kitchen, hungry for sweet redemption. Sardines are the main protein in the appetiser basket.

The baking teams portray the age-old conflict between Santa Claus and Jack Frost in gingerbread. Plus, they incorporate a sweet and salty dessert.

Host Carla Hall challenges the teams to create gingerbread versions of holiday parades and incorporate a baked item made with comforting hot cocoa.

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

Guy Fieri looks for culinary creations you can sink your teeth into! He visits a catering truck full of beef tips, shrimp, and dirty bird wings.

Guy takes a walk down memory lane in Morehead City, North Carolina, when he stops at a place where the hushpuppies haven't changed a bit.

The chefs get alligator in the first basket and race to see who can make it most tender and flavourful. Later, missteps in the final round result in errors.

A slithery surprise challenges four chefs as they take on ingredients from Italy's robust Emilia-Romagna region.

The remaining baking teams create 3-foot-tall showpieces inspired by Gringotts Wizarding Bank's resplendent main hall, tunnels and vaults.

Robert Irvine heads to Chicago to try and save an iconic south side restaurant. The establishment has been running for 30 years but needs serious help.

Guy Fieri checks out an old schoolhouse in Ohio that has a comfort food curriculum. Then, a former church in Redmond, Oregon, serves heavenly pizza.

Four U.S. Army chefs have their marching orders to transform a favourite soldier comfort food into an elevated appetiser for a spot in the finale!

Four bakers make cookies that reveal what Christmas is like on other planets. Then, they craft rocket ships to take Santa to the stars.

The semi-finalists craft Kwanzaa plantain desserts, make large edible ornaments and create puff pastry Christmas tree pull-aparts.

Elizabeth spends the day working cattle with her father and then makes a family dinner of arroz con pollo and lemon meringue pie.

Joanna Gaines hosts Silos Baking Co.'s first holiday cookie competition! Home bakers compete to have their treat featured at Silos and win $25,000.

The competitors craft holiday mugs out of cookies! Then the finalists create cookie self-portraits using vibrant ingredients for a merry art museum.

Guy Fieri's bathing in flavourful finds, including fried rice burritos in California, real deal Jamaican in Vegas and lobster meatballs in Florida.

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.

The bakers create tasty desserts featuring ingredients from Thanksgiving dinner. They go beyond cookies to give the gingerbread man a makeover.

Joanna Gaines hosts Silos Baking Co.'s first holiday cookie competition! Home bakers compete to have their treat featured at Silos and win $25,000.

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.

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.

Four champs who were previously defeated return to the kitchen, hungry for sweet redemption. Sardines are the main protein in the appetiser basket.

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

Robert Irvine heads to Chicago to try and save an iconic south side restaurant. The establishment has been running for 30 years but needs serious help.

Guy Fieri checks out an old schoolhouse in Ohio that has a comfort food curriculum. Then, a former church in Redmond, Oregon, serves heavenly pizza.

Four U.S. Army chefs have their marching orders to transform a favourite soldier comfort food into an elevated appetiser for a spot in the finale!

Joanna Gaines hosts Silos Baking Co.'s first holiday cookie competition! Home bakers compete to have their treat featured at Silos and win $25,000.

The competitors craft holiday mugs out of cookies! Then the finalists create cookie self-portraits using vibrant ingredients for a merry art museum.

The team share recipes for farm stand finds. They make spicy chicken aubergine boats, roasted carrots with carrot top pesto and more.

It's judges vs. champions as two separate knockout rounds determine which judge and champion face off for the $100,000 title fight.

Casey Webb challenges three teams of bakers and their ice sculptors to create huge Christmas tree cake displays with edible gifts, ornaments and pyrotechnics.

The remaining baking teams create 3-foot-tall showpieces inspired by Gringotts Wizarding Bank's resplendent main hall, tunnels and vaults.

Four bakers make cookies that reveal what Christmas is like on other planets. Then, they craft rocket ships to take Santa to the stars.

The competitors transform beautiful holiday designs into mini-tart mosaics and make merry and bright wrapping paper cakes.