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The team honour Earth Day with fresh finds that celebrate spring flavours. They make seafood stew with cilantro broth, Italian-stuffed artichokes and more!

Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.

The bakers decorate oversized doughnuts. Guest judge Gemma Stafford challenges the three finalists to create the ultimate breakfast dessert.

The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece!

The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.

Andrew Zimmern saddles up for a tour of modern cowboy life and its farm-fresh, meaty cuisine.

In Denver, Guy Fieri samples a Native American eatery with a new way to serve bison. After that, he travels to Nashville for a diner that is taking lamb to the next level.

Guy Fieri samples incredible seafood this time, including an oyster shack in New Orleans and a family ran eatery that still uses their grandmother's cookbook in California.

Four chefs battle for a chance to become a sous-chef for a series judge. They're challenged to break down whole chickens in the first round.

Guy Fieri welcomes the victorious Super 16 back into the arena to kick off the second round with four must-see matchups.

Jeanette leaves Randi to manage a hectic brunch shift on his own. Meanwhile, Jessica feels overworked but can't relinquish control.

Guy Fieri gets cheesy and meaty, starting at a New Jersey meat market with a unique sloppy joe. In Nashville, a taco joint piles nachos with hot local flavour.

Guy Fieri is checking out eateries with global flavours. After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food.

It's a kerfuffle in the kitchen as four chefs work with prized fungi in every round. A pricey cut of meat in the entrée basket puts pressure on the chefs.

Joanna serves up one of her favourite meals for busy weekends. She makes brisket slides with coleslaw, buffalo chicken dip, and apple baked beans.

Joanna celebrates her love of mushrooms! She makes a delicious mushroom bisque, then follows it up with fresh French bread and chocolate molten cake.

Ree Drummond's ready for a big game watch party with retro sweets, cheesy beef tacos, mash-up cheesesteak sliders and jalapeno ranch potato skins.

Ree Drummond shares simple and stunning takes on comfort classics. She spices up Tex-Mex chicken fried steak, puts a speedy spin on pesto chicken lasagna skillet.

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

Chef Eduardo Garcia hosts a pizza party! He sets up a make-your-own pizza bar that includes dough, sauces, and a variety of delicious toppings.

12 young bakers are competing to impress the judges with their bacon cupcakes. They must use their assigned ingredient in a creative way for a chance to win.

It's Healthcare Worker Appreciation Night in Albuquerque, New Mexico, and Robert Irvine is tasked with serving an elevated dinner to 250 deserving guests.

A relocated Filipino spot in California has spicy pork fries worth the commute. Then, a Colorado staple celebrates a century of college-town classics.

Guy Fieri checks out seafood and chicken sensations, from garlic prawns in Los Angeles to mile-high tower of fried chicken in Denver.

After epic semi-final battles and one final head-to-head face off, one chef takes home $100,000 in cash and the title of Champion.

Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete with the best. Scott enjoys showing off his skills to the Titans.