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Jesse Palmer celebrates Shark Week on the sandy shores by challenging the bakers to make shark bite cookie bars in the shape of beach items.

The competing chefs are surprised by parsley cake in round two. Next, the dessert basket includes cara cara oranges and a boozy condiment.

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

Ree makes dinner in miniature for a fun get-together with her niece. She prepares adorable bacon cheeseburger bites and charming Waldorf salad skewers.

Ree makes a Mexican-inspired family dinner on the grill. On the menu are marinated carne asada with skewers of chipotle glazed shrimp and corn and squash salad.

Ree cooks easy eats with her kids, including wafflewiches using turkey bacon and roast beef. Plus, she makes shortcut homemade ravioli and an omelette in a mug.

Ree makes easy food on the ranch, starting with a roasted Greek salad. Then, she stir-fries sesame noodles with mushrooms and makes fried mozzarella bites.

Ree Drummond cooks up ranch-style Italian with the help of her kid crew. There's chicken Florentine mac and cheese, and squash spaghetti for a healthy bolognese.

Ree serves up easy, delicious Labor Day eats. There are crispy wings with hot honey sauce and spicy pimento cheese grits. Plus, she makes divine peach shortcakes.

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.

The hosts are throwing it back to iconic party bites that deserve a comeback, but with a twist! They create taleggio fondue and mini beef wellington.

This battle is packed with must-have ingredients for a hangover. A greasy favourite and carbs get the chefs' creative juices flowing in the first round.

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.

This battle is packed with must-have ingredients for a hangover. A greasy favourite and carbs get the chefs' creative juices flowing in the first round.

The bakers use Black Friday kitchen gadgets to make desserts. Then, they work in teams to create cornucopia bread baskets filled with flavoured breads.

Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner's under-prepared daughter.

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

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

Five cookie makers take on a new DIY Christmas decor trend: string art! Plus, they construct spinning Christmas cookie carousels for $10,000.

Five cookie makers come up with party costumes for gingerbread men. They also construct candy-filled versions of Downtown North Pole.

The hosts share viral holiday food crafts and inspired dishes for a festive feast. The menu includes super cheesy hometown lasagne and fried shrimp.

Four talented grandmothers are put in charge of making a remarkable holiday feast. They open the first basket to find a wreath made of something sweet.

Carla Hall ushers in an all-pastry holiday extravaganza. Chefs Alex Guarnaschelli, Damaris Phillips and Zac Young are here for the action.

Bobby Flay's favourite holiday elf, Carson Kressley, brings the mischief while chefs bring some modern flair to classic holiday dishes.

Geoffrey Zakarian is Bobby Flay's international tour guide. Chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.

Jesse Palmer asks the seven remaining bakers to create festive Hanukkah olive oil cakes. Then, they must put a spin on dreaded holiday desserts.

In Boise, Idaho, Guy visits an old school drive that deep dunks their Monte Cristos. Plus, in Atlantic City, patties are all wrapped up in pizza dough.

Guy samples Irish-inspired egg rolls in Jacksonville, Florida, and an all-American breakfast with an English twist in Ventura, California.

Four series champions are challenged to make holiday desserts. In the first round, they must get creative with pomegranate, nutmeg and a gingerbread wreath.

Three teams reveal what will happen when the kids finally catch Santa in the act while showcasing an anti-gravity element made entirely of cake.

The remaining teams are challenged to create a sleigh design to wow Mr. Claus. Then, they build inventive snow forts for an epic snowball battle.

Buddy Valastro, Duff Goldman and their teams face off in their first challenge, building Christmas cakes inspired Charlie Brown, Snoopy and the Peanuts gang.

Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

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

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience in the kitchen! Rough waters in the appetiser round make for a rocky start.

Guy Fieri continues the first-round battles with some rematches and battles featuring newcomers ready to shake things up.

The four military finalists cook as a team against a mystery judge in every round for the chance to win $75,000 for a charitable cause!

Elizabeth's cousins are visiting the ranch to lend a hand. Afterward, Elizabeth cooks dinner for everyone featuring chicken marsala and molten chocolate cake.

Five crafty cookie makers design their version of a young Santa and Mrs. Claus and build cookie greenhouses with edible windows and herbs.

Five merry cookie makers create edible Christmas comic strips and go big with cookie ornaments that incorporate some extra-small ingredients.

Five bakers create holiday cookies from when dinosaurs roamed the Earth and craft 3D vehicles fuelled with soda flavours for moving around the North Pole.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

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!

Eddie Jackson surprises program manager and home cook Marcus with a once-in-a-lifetime opportunity to go up against master chef Antonia Lofaso.

Inspired by the legendary Forbidden Forest, hosts James and Oliver Phelps challenge the teams to create a 3-foot-tall, gravity-defying showpiece.

Four Grand Champions are headed to the Chopped Kitchen for the holidays. The chefs are challenged with a kooky candy cane in the appetizer round.

Elizabeth hosts her friend and her newborn twins for a brunch that includes a roasted cherry tomato tart and chocolate chip cookies.

Selena Gomez rings in the new year with Chef Eric Adjepong. Selena tackles shrimp and banana grits, scallop benedict, and malva pudding.

Selena and Chef Alex Guarnaschelli prepare for her tree-trimming party. The feast includes 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.

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.

Sophie Flay brings in competitors to test her dad Bobby Flay's knowledge of international holiday flavours in the ultimate brunch battle.

Chefs Maneet Chauhan, Brian Malarkey and Marc Murphy double down as a battle over eggs benedict determines if the chefs have enough cash for the final hand.

Andrew Zimmern explores the classic comfort foods and modern recipes of Porto, Portugal. He tries salty cod in a creamy casserole, tripe stew and octopus rice.

Andrew is trying the hearty, simple and filling traditional dishes of Frankfurt, Germany. The city's history is showcased in its food, like frankfurters and apple wine.

Four series judges compete alongside their significant others in a festive battle between friends. Gingerbread and olives are an odd combo in the dessert basket.

The bakers make tasty treats for guests with a dietary restriction. Then, they must update a vintage holiday dessert and create a new Christmas delight.

Buddy and Duff create cakes portraying Santa's Workshop. Buddy creates a night-time scene with a napping Santa and Duff builds a tree that morphs into a toy train.

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

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

Selena Gomez rings in the new year with Chef Eric Adjepong. Selena tackles shrimp and banana grits, scallop benedict, and malva pudding.

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

The hosts throw a bottomless brunch that starts with bacon, egg, and cheese slider casserole. Then, they collaborate on a continental brunch board.

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.

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

Host Jeff Mauro invites the three remaining teams to create a Christmas tree featuring Charles Schulz's beloved Peanuts characters.

The final two teams create works that showcase the secret talents of the North Pole's brave residents for the championship title.

First up, the bakers create sweet potato and spice desserts. Then, they make Christmas card cakes that depict a perfect family snapshot for a holiday card.

Guy Fieri finds carbonara and Kalua pig at the same beach spot in California. Then, a Jamaican joint in Cincinnati serves a stew wrap to-go.

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

Guy Fieri continues the first-round battles with some rematches and battles featuring newcomers ready to shake things up.

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.

First up, the bakers create sweet potato and spice desserts. Then, they make Christmas card cakes that depict a perfect family snapshot for a holiday card.

Buddy Valastro and Duff Goldman create cakes capturing scenes from the classic Christmas ballet, 'The Nutcracker.' Both teams feature the Rat King in their creations.

Guy Fieri dives into a flavour overload with next-level tacos in Mobile, Alabama, Indian street food in Alberta, Canada, and vegan twists in Los Angeles.

Four talented grandmothers are put in charge of making a remarkable holiday feast. They open the first basket to find a wreath made of something sweet.

Buddy Valastro, Duff Goldman and their teams face off in their first challenge, building Christmas cakes inspired Charlie Brown, Snoopy and the Peanuts gang.

Buddy and Duff create cakes portraying Santa's Workshop. Buddy creates a night-time scene with a napping Santa and Duff builds a tree that morphs into a toy train.

The hosts give beloved family recipes a feel-good makeover! They whip up spicy pork loin and lettuce wraps and chocolate cheesecake with strawberry topping.

Four series champions are challenged to make holiday desserts. In the first round, they must get creative with pomegranate, nutmeg and a gingerbread wreath.

Kid baking teams are tasked with creating a cupcake cake to illustrate an adventure theme: wild jungle, undersea adventures or space odyssey.

The kid baking teams go nuts with doughnut snow creatures! In the challenges, they must create cereal treat homes for their creatures.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

The bakers create dessert charcuterie boards and pinata desserts. Then, they take on holiday party theme cakes and incorporate lights into their designs.

The chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.

In a salute to Diagon Alley, hosts James and Oliver Phelps ask the baking teams to make 50 handheld desserts to feed a crowd of Harry Potter fans.

Inspired by the legendary Forbidden Forest, hosts James and Oliver Phelps challenge the teams to create a 3-foot-tall, gravity-defying showpiece.

For their final battle, Buddy and Duff create their own winter wonderlands. The teams construct arctic creatures and their habitats to decide the contest winner.

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.

The four competitors ramp up the creativity with a peanut butter appetizer, grilled entrées with some sweet sauces and a squash dessert.

Four series champions are challenged to make holiday desserts. In the first round, they must get creative with pomegranate, nutmeg and a gingerbread wreath.

The bakers create dessert charcuterie boards and pinata desserts. Then, they take on holiday party theme cakes and incorporate lights into their designs.

For their final battle, Buddy and Duff create their own winter wonderlands. The teams construct arctic creatures and their habitats to decide the contest winner.

The four competitors ramp up the creativity with a peanut butter appetizer, grilled entrées with some sweet sauces and a squash dessert.

The bakers craft lifelike cake recreations of items found in the produce aisle. Will the stabbers know what is real and what is cake?

Things get meta when the bakers make cakes based on other baked goods from the bread aisle. Then, they must create cakes that replicate liquids.

The hosts share how to cook up satisfying recipes without breaking the bank! They make roast chicken with taqueria-style green sauce and chicken tortilla soup.

Four chefs are challenged to make mouth-watering meals with low-cost ingredients. Can they create a delicious dish using fish sticks, barbecue sauce and edamame?

Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.

Robert Irvine makes a feast without a kitchen for 30 people in Oahu, Hawaii. He battles the weather and manages an unpredictable underground oven.

Robert must prepare a 5-star dinner for 60 soldiers. Using only a mobile army field kitchen and meal rations, he has just seven hours to create a high-end dinner.

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

Four chefs create coastal cuisine from Puglia, but one competitor's mistake causes a big stink in the kitchen - literally.

Four winning chefs return for the finale, where they'll represent their regions and fight to take home a grand prize of $25,000.

Molly Yeh goes all out for Hanukkah with an ugly sweater party and a menu that includes beef stew with fluffy pitas and mini sufganiyot salad.

For Christmas, Molly makes a Scandinavian-inspired meal. For breakfast, she bakes a spiced cardamom wreath, and for dinner, she makes meatballs & lutefisk.

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 explores the multicultural cuisine of Phoenix, Arizona. He samples everything from classic chilaquiles, Neapolitan pizza and the popular Sonoran hot dogs.

Andrew Zimmern explores the signature dishes of Tahiti. He samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

Sarah and Nik help a couple plan an extravagant party for their wedding anniversary. They are confident that their planned dishes will be a success.

Nik and Sarah have their work cut for them as they cook up an authentic Indonesian menu to please Shirley Zecha's 81-year-old mother.

Annie Starke shares an awesome Sunday roasted chicken dinner transformed into enchiladas. Grain bowls and noodle salad are also on the menu.

Annie Starke shares recipes inspired by Bozeman, Montana. She serves lamb lollipops, BLT salad with pickle beer dressing and a farmer's market pie.

The final bakers go out with a bang as they create red, white and 'woo-hoo' desserts and 4th of July exploding fireworks cakes for the $25,000 prize!

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.