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The remaining eight bakers have to make the perfect nuptial-themed mini mousse cakes. Then, they must create a croquembouche-inspired wedding tower.

The seven remaining bakers must make strawberry shortcakes for the skills challenge. Then, in the master challenge they must bake a difficult 'fire and ice' dessert.

Andrew explores the cuisine of Michigan's Upper Peninsula. Dishes include pork shoulder cooked underground, hearty pasties and whitefish from Lake Superior.

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 delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.

Three returning DDD chefs who have never tasted victory are ready for redemption. Guy challenges them with the ingredients that caused them to lose the first time!

Guy Fieri looks for a classic flavour combination: sweet and sour. On the menu are Maine lobster peperonata, sweet and sour chicken wings and key lime pisco sours.

Guy Fieri plays referee for a game day feast. Dishes include hot chili crisp baby back ribs, buffalo chicken dumplings and cheeseburger egg rolls.

Kathy Fang plans a surprise party for her father's restaurant in hopes of reaffirming his faith in her and getting his blessing for the expansion.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

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

Andrew explores the cuisine of Michigan's Upper Peninsula. Dishes include pork shoulder cooked underground, hearty pasties and whitefish from Lake Superior.

Kathy Fang plans a surprise party for her father's restaurant in hopes of reaffirming his faith in her and getting his blessing for the expansion.

Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

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

The team looks at viewers' favourite flavours and recipes, like easy smothered French onion chicken thighs. And, Katie Lee makes a new pizza crust using chickpeas.

The chefs are shocked when abalone appears in their appetiser baskets. Then, a fusion soup and a colourful veggie are in the mix in the next basket.

Andrew unveils the diverse delicacies of modern Dubai, such as marinated meat kababs and halwa, a rosewater-flavoured dessert known as a symbol of the region.

Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.

Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.

Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.

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.

Andrew goes on a Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in South Carolina, and raccoon hash in Georgia.

Guy Fieri crosses the border to Vancouver, BC, to see if a Chinese joint's chicken dish is as spicy as it sounds. Plus, he heads south to sample brisket chili in Atlanta.

Guy Fieri hits up some ultimate dining spots by the shore. First, he's in Honolulu to meet an old buddy reeling in fresh poke. And in San Diego he visits a fresh fish market.

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert!

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialities.

Bobby Flay and his daughter Sophie visit Hollywood's old-school eateries and new hotspots. They try out steaks, Thai curry and Persian ice cream.

Chef Stephanie Boswell helps Olympian Jeannette Bolden-Pickens, who is desperate to save the LA bakery that her family has owned for three generations.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

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.

In the semi-finals, the remaining baking teams are asked to create a 4-foot-tall showpiece inspired by items in Albus Dumbledore's office.

For the final showdown in the illustrious Great Hall, hosts James and Oliver Phelps challenge the bakers to create 6-foot-tall showpieces.

Four lucky duck chefs cook with confidence and creativity when they get baskets featuring a delicious ingredient and a comfort food mashup.

Annie Starke shares her essential eats. She serves baked salmon, buttermilk dressing, salad, biscuits, and hot pepper sauce in a martini.

Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

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.

Guy Fieri tries knock-out candy apples at a treat truck in Pembroke, North Carolina. Then, he visits an old school Jersey City diner with a new name.

Guy Fieri visits a Ferndale, California, poke truck for some island-inspired flavours! Then, he has frosted pastries in a Palm Desert breakfast spot.

Guy Fieri continues the first-round battles. Four chefs will conquer their opponent and the randomizer to move on to the Super 16.

The Titans face chef Claudette Zepeda, famous for her bold Mexican cuisine. Michael Voltaggio attempts an impossible dish in the time allowed.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

The chefs are shocked when abalone appears in their appetiser baskets. Then, a fusion soup and a colourful veggie are in the mix in the next basket.

Andrew goes on a Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in South Carolina, and raccoon hash in Georgia.

Chef Stephanie Boswell helps Olympian Jeannette Bolden-Pickens, who is desperate to save the LA bakery that her family has owned for three generations.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

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.

Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

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.

The team reveals secret ingredients for roast chicken, hummus and more. Nutritionist Joy Bauer stops by with her sweet secrets for healthy desserts.

The competitors go overboard with gloriously gluttonous food, from fried appetisers to gummy cinnamon roll desserts.

Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.

The bakers decorate eye-popping cakes with colour, texture, and dimension. Guest judge Lauren Ko tasks the finalists to make geometric pies or tarts.

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

Andrew samples foods that have sustained soldiers and civilians since the Civil War. Dishes include barbecued raccoon, squirrel stew and tooth-cracking hard tack.

Guy Fieri revisits some of the best of Flavortown, from a noodle house in San Diego to a neighbourhood bistro in New Orleans and an award-winning BBQ joint in Iowa.

Guy Fieri visits a San Diego diner where law enforcement hones their skills. Then, in Phoenix, a Triple D legend serves up a Mexican-Asian mashup that has never been matched.

The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.

It's the final four first-round battles as Guy Fieri welcomes culinary rockstars, newcomers and battle-tested all-stars to the kitchen arena.

Kostas thought owning a bakery would be easy, but four years in, he's losing almost $60,000 a year! Can Stephanie Boswell help bring his Greek bakery back to life?

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Joanna shares her chicken pot pie recipe. She serves the family favourite with spinach salad with bacon vinaigrette and Kahlua chocolate Bundt cake.

Joanna challenges herself with a scratch-made menu. It includes delicious homemade pasta with vodka source, stuffed mushrooms, and coffee gelato.

Ree cooks up make-ahead savoury and sweet marvels for brunch parties. The menu includes French onion frittata and a one-pan lemon blueberry French toast casserole.

Ree Drummond is calling all chocolate lovers with her chocolatey muffins, donuts, peanut butter treats and whipped coffee.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods.

Annie Starke packs up smoked trout dip, steak and romesco sauce, a marinated vegetable platter and tomato salad for a wolf-watching tailgate picnic.

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.

Robert Irvine goes to Catalina Island for the new tourism season and celebrates the island getting back on its feet. Plus, he helps a restaurant open with a bang.

In Santa Fe, New Mexico, Guy visits an African joint to taste their extra special oxtail. Then, he has stuffing sandwiches at a cafe in New Jersey.

In Santa Fe, New Mexico, Guy samples a banana curry! Plus, a Las Vegas trio has tripled their real estate thanks to pineapple pizza.

Guy Fieri continues the first round with four more head-to-head sudden death battles. Four chefs will conquer the randomizer - while four will be eliminated.

Adriana Urbina brings her Michelin background to take down the Titans. Adriana brings a strategy to use ingredients the final Titan has never worked with.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

The competitors go overboard with gloriously gluttonous food, from fried appetisers to gummy cinnamon roll desserts.

Andrew samples foods that have sustained soldiers and civilians since the Civil War. Dishes include barbecued raccoon, squirrel stew and tooth-cracking hard tack.

Kostas thought owning a bakery would be easy, but four years in, he's losing almost $60,000 a year! Can Stephanie Boswell help bring his Greek bakery back to life?

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

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.

Robert Irvine goes to Catalina Island for the new tourism season and celebrates the island getting back on its feet. Plus, he helps a restaurant open with a bang.

The gang spills secrets with great recipes and must-have ingredients, including magic no-bread meatballs and easy oven-roasted tomato sauce.

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

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.

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.

Jesse Palmer celebrates Warner Bros. Pictures' movie event, Barbie! He challenges the bakers to make desserts inspired by Barbie's signature colour, pink!

Andrew is on Route 66 to explore the iconic eats along the highway. He eats paddlefish roe, tries ranch dressing soda and judges a calf fry cook-off.

Guy Fieri brings the family to his favourite jerk joint in Ocho Rios, Jamaica. In the US, a Georgia cafeteria sticks to Southern staples and Salt Lake City boasts a top BBQ spot.

Guy Fieri hits up some of his favourite hometown haunts. He pops into a Mexican joint in Santa Rosa, CA, for pozole and grabs New York-style pizza in Eureka, CA.

Four chefs cook a game-day feast using a whimsical dish that looks like nachos - in the first round. And, a fusion snack meets a hybrid beverage in the dessert basket.

In the semi-finals, the remaining baking teams are asked to create a 4-foot-tall showpiece inspired by items in Albus Dumbledore's office.

For the final showdown in the illustrious Great Hall, hosts James and Oliver Phelps challenge the bakers to create 6-foot-tall showpieces.

Teressa has poured every penny she has into her struggling bakery, The Cookie Jar Co. Stephanie Boswell steps in to help Teressa shake up her menu.

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.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion!

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

The bakers create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply a twist on a classic caramel treat.

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.

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

Jesse Palmer challenges the bakers to create road trip portable desserts. Then, the bakers go glamping with glam summer cobblers.

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

It's a full-blown meat-fest when Guy Fieri checks out meatloaf in Las Vegas. Then, he hits up stuffed street tacos and unique burgers in New Jersey.

Guy visits a crepe shop in Vegas that serves everything from pork to peaches. Plus, he tries killer carnitas in Santa Barbara, California!

It's the final first round battles with four more intense one-on-one battles. Four culinary titans will move on, while four losing chefs will head home.

Bobby Flay brings in chef Viet Pham to see if the Titans can end his winning streak. The final score hinges on a battle between two fried chicken masters.

Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.

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

Andrew is on Route 66 to explore the iconic eats along the highway. He eats paddlefish roe, tries ranch dressing soda and judges a calf fry cook-off.

Teressa has poured every penny she has into her struggling bakery, The Cookie Jar Co. Stephanie Boswell steps in to help Teressa shake up her menu.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion!

Jesse Palmer challenges the bakers to create road trip portable desserts. Then, the bakers go glamping with glam summer cobblers.

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

The gang squeezes out the last drop of the season's star produce with a variety of citrus-based main dishes, appetisers and desserts!

The competitors take on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasures.

Robert Irvine is at the world-famous Cedar Point amusement park in Sandusky, Ohio, to make dinner for 150 superfans celebrating the park's 150th anniversary.

Robert Irvine ventures to the forests of Mackinaw City, Michigan, to create a Paul Bunyan-sized dinner for 50 lumberjacks and a dish for timber show guests.

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

In an all-cakes battle, a bare edible art piece is in the first basket. A soup and a leafy green threaten to hinder the chefs' progress in the entree round.

Four chefs compete in a series of chocolate challenges. Spicy booze and a book filled with bonbons show up in round one.

A colossal cocktail is all the buzz in the entree round, and an edible candelabra is a bright surprise for the two chefs left in the dessert round.

Joanna shares her chicken pot pie recipe. She serves the family favourite with spinach salad with bacon vinaigrette and Kahlua chocolate Bundt cake.

Joanna challenges herself with a scratch-made menu. It includes delicious homemade pasta with vodka source, stuffed mushrooms, and coffee gelato.

Ree cooks up make-ahead savoury and sweet marvels for brunch parties. The menu includes French onion frittata and a one-pan lemon blueberry French toast casserole.

Ree Drummond is calling all chocolate lovers with her chocolatey muffins, donuts, peanut butter treats and whipped coffee.

Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area. He samples Chinese dim sum, Indian panipuri, American soul food and Mexican tacos.

Hosts James and Oliver Phelps challenge the bakers to create a 2-foot-tall showpiece with a magical effect that shares their love of Harry Potter.

Franco Noriega makes a Peruvian feast! The menu features fluffy arepas, juicy roasted chicken, cheesy boiled potatoes, and a refreshing cocktail.

Jesse Palmer cools off with refreshing ice cream sandwiches in bright summer designs! Then, the bakers to turn a classic treat into a high-end frozen dessert.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

The competitors create appetisers including Central Asian bread and a sweet-and-sour treat. The dessert round features an Indian snack and pastries.

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

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialities.

Bobby Flay and his daughter Sophie visit Hollywood's old-school eateries and new hotspots. They try out steaks, Thai curry and Persian ice cream.

In the semi-finals, the remaining baking teams are asked to create a 4-foot-tall showpiece inspired by items in Albus Dumbledore's office.

For the final showdown in the illustrious Great Hall, hosts James and Oliver Phelps challenge the bakers to create 6-foot-tall showpieces.

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

The bakers create iconic petit fours. After a lesson in caramel from Monsieur Caramel himself, the bakers apply a twist on a classic caramel treat.