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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.

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

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

Roger Mooking's first visit to the 50th state promises big fires. He visits a family-run restaurant in Honolulu famous for chickens roasted over fire.

Roger Mooking is invited to two community gatherings on the Hawaii island of Oahu. Plus, he learns how to prepare a traditional Hawaiian imu.

Charleston, SC, is one of America's top dining destinations. But, Roger Mooking heads into the low country for whole hog barbecue and oyster roasts.

Roger Mooking samples two unique whole pig roasts. One is seasoned with mojo and slow-roasted over wood coals, the other is stuffed with truffles and rotisserie roasted.

In Napa Valley, Roger Mooking visits a family famous for their wines and outdoor oven. And, he harvests clams at an Oyster farm.

Roger Mooking meets two chefs celebrating Argentina's Asado and Brazil's Churrasco. And he checks out a 'live fire' cook area, complete with a huge cauldron.

Roger Mooking visits two legendary barbecue restaurants in central Texas. Both joints know how to add the perfect amount of smoke and heat to transform the meat.

Roger Mooking and hunter Tink Pinkard work together to build a barbecue pit out of cinder blocks. They prepare a whole pig to make Italian Porchetta.

Roger Mooking heads to Texas and Louisiana to feast on classic Cajun cooking. He visits a smokehouse filled with 500-pounds of Southern smoked favourites.

Roger Mooking travels across Massachusetts to meet two inventive chefs who are putting a brand-new spin on fire-roasted, rotisserie chicken.

Roger visits the Rotary Club for Essex in Connecticut. They roast 300 pounds of fish and then he meets Neftali Duran who shares a classic Mexican dish recipe.

The gang are celebrating spring recipes with an unusual twist. On the menu is crispy shrimp quesadilla, Korean burgers and shepherd's pie.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

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.

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.

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.

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.

Damaris Phillips enlists legendary performer Wayne Brady to team up and distract Bobby Flay with song, dance and a little 'foodmance.'.

Duff Goldman and Alex Guarnaschelli challenge Bobby Flay to a chocolate battle, but the script gets flipped when things get savoury.

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.

Andrew Zimmern is on an epic culinary tour of Aruba. He indulges in local cuisine like hearty Dutch pea soup, a comforting seafood cazuela and buttery cashew cake.

Andrew Zimmern enjoys the bold, tropical flavours of Curacao. This former Dutch trading hub's local cuisine is blended and diverse like the African stews and Dutch cheese.

In Yilan, Taiwan, Armando learns the secret behind the famous Peking Duck and hunts for duck with his bare hands.

Armando gets a taste of aboriginal life with Taiwan's KaoShih tribe. The hunters demonstrate how to set boar traps and catch freshwater shrimp.

Franco Noriega serves up brunch! He whips up his piled-high avocado toast, and an elevated take on a Tex-Mex huevos rancheros with fried tortilla strips.

Franco Noriega recreates the meal that made him fall in love with New York City, featuring steak frites, lemony asparagus and an ooey-gooey cookie.

Guy Fieri hosts a burger bonanza! The meaty feast includes grilled shrimp burgers, fried chicken burgers and bison meatloaf burgers.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

Four chefs go head-to-head in a three-round competition, turning mystery ingredients into extraordinary meals hoping to impress a panel of judges.

Annie Starke and her college friend have a campfire cookout at the family ranch. She makes steak, sauce, corn with parmesan butter and easy salad.

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

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.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

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.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

Ree Drummond makes a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.

Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.

Ree Drummond showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.

Ree Drummond is in the mood to create show-stopping pies. She shares a fantastical waffle cone ice cream pie and a decadent double chocolate pie.

Ree makes care packages for her daughters at college. She sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies.

Abner and Amanda share the meal that feels like home on the road - shawarma on garlic flatbread with lemon tahini and cilantro sauce.

Abner and Amanda share meaningful family recipes from her beloved grandmother including meatballs, Sudano peppers and garlic herb focaccia.

Abner and Amanda share their favourite Sunday meal to have with the whole family. They make Chicken Marbella, Roasted Feta Fries and Peach Galette for dessert.

Andrew cruises up America's most scenic highway. He goes hagfish fishing, eats the reproductive organs of sea urchins and forages for molluscs.

Guy Fieri is in Vancouver, BC, to check out an elevated eatery serving the ultimate in diner food. And, he visits a Korean-inspired, French oven-baked pizza parlour in Minneapolis.

Guy Fieri's in Kansas City, MO, where a brunch spot is serving up a rich vegan treat. And, a burger joint in Dallas is stirring things up with their mouthwatering milkshakes.

Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.

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

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.

Despite attracting celebrity clients, Bree Miller's LA bakery is struggling day-to-day. Stephanie Boswell helps her create a menu for the morning breakfast crowd.

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 is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

Four talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

Chef Carla Hall and dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Bobby and Sophie Flay check out the culinary scene - and abundant seafood dishes - in the beach towns around LA. Later, Bobby cooks up a beach-inspired meal.

The chefs struggle with a 'secret' meat in the entrée basket. Then, they must use their creativity to mix avocado and superfood desserts successfully.

Annie Starke and her mum, Glenn Close, throw a birthday bash with grilled sausages, greens with ham hock, incredible summer salad and shortcut cake.

The bakers head to the American Southwest for handheld dessert tacos and tres leches cakes that celebrate the beauty of Sedona.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

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.

Guy Fieri welcomes the 16 remaining chefs into the arena. He reveals who will be competing in the four one-on-one sudden death battles!

Chef Brittanny Anderson takes on the Titans. Things get spicy before history is made when judge Michael Psilakis awards the first-ever perfect score.

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 chefs find a biggie piggy surprise in the appetiser basket and get a bit overzealous pounding pork for their entrée.

Andrew cruises up America's most scenic highway. He goes hagfish fishing, eats the reproductive organs of sea urchins and forages for molluscs.

Despite attracting celebrity clients, Bree Miller's LA bakery is struggling day-to-day. Stephanie Boswell helps her create a menu for the morning breakfast crowd.

Guy Fieri is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

Four talented chefs compete in a battle celebrating Chinese cuisine! They scramble to distinguish themselves when prompted to make similar appetisers.

The bakers head to the American Southwest for handheld dessert tacos and tres leches cakes that celebrate the beauty of Sedona.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

The team return with a menu refresh that includes spring flavours, tips and trends. They make onion and garlic shrimp pasta and rhubarb upside-down cake.

16 chefs have their fates and ingredients decided by a wheel of chance. Four chefs take on seafood, an amphibious delicacy, and a strange beverage.

The remaining six bakers must create immaculate mini Boston cream pies. Then, in the next round they are tasked with creating the ultimate New York cheesecake.

The five remaining bakers must make mini meringue pies in round one. Then, they have to add a raspberry flavour to the classic French layered meringue cake.

For the semi-final the four remaining bakers must make the historic Mont Blanc cake. Then, the contestants are tasked with baking a challenging Charlotte Royale.

Andrew follows Mark Twain's path down the Mississippi River for a taste of Americana. He tries frog legs, hunts wood duck and samples fish ribs.

It's all about the beef as Guy Fieri checks out a carwash-laundromat-kitchen combo cranking out killer burgers in San Antonio, and a classic diner in Georgia.

Guy Fieri revisits old favourite eateries with an international flair, including a Latin-inspired joint in Miami and a Denver restaurant with killer Korean BBQ.

Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation?

Guy invites three top chefs from Northern California's world-famous wine country to Flavortown. They must use local artisanal goods to make their signature dish.

Guy Fieri hosts a burger bonanza! The meaty feast includes grilled shrimp burgers, fried chicken burgers and bison meatloaf burgers.

Guy Fieri gets sold on some serious salads! There's Southern Niçoise salad, broccoli date crunch salad and grilled Romaine with spicy prawns.

Kathleen wants Nate to step up. James and Jessica argue about finances at home and at the restaurant, while Nicole and Alan clash over power dynamics.

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.

Guy Fieri is looking for food with international flavours. An eatery in Delaware is putting Thai into sausage and Cuban into sandwiches.

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

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

The chefs crush open crustaceans in every round to make sensational seafood meals. Plus, will a risky plan in the dessert round will work out?

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

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.

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.

Guy enjoys rib tips in Los Angeles, gets an Italian twist on jerk chicken in Ohio, and checks out a business-busting Vietnamese-BBQ mashup in Michigan.

Guy Fieri catches up on all things BBQ on St. Simons Island, Georgia. Then, he heads to Los Angeles for chicken parm and supersized subs.

Guy Fieri welcomes eight more Super 16 chefs to face off in sudden death battles. Four winning chefs will move on to the Great Eight round.

Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen. But friendship doesn't stop Bobby from making this a fair fight!

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.

Food stylist Meg Quinn creates epic appetiser and dessert boards. Plus, Justin Chapple makes roasted carrot and avocado Panzanella.

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

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 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 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.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Andrew heads south to explore Louisiana's Cajun country. He dines on blood sausage, feral hog meat and crab, as well as chewy ginger cakes and seafood gumbo.

Guy Fieri's always down for a good sandwich, so he checks out a food truck in Nashville churning out cheesy concoctions and a Denver diner dishing up eats from all over the world.

Outside San Antonio, Guy Fieri has his mind blown by some fried food. Next, things are smoking with an appetizer made with smoked fish and in Des Moines, a smoked duck special.

In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.

Chef Carla Hall and dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Bobby and Sophie Flay check out the culinary scene - and abundant seafood dishes - in the beach towns around LA. Later, Bobby cooks up a beach-inspired meal.

Nicole and Alan scout locations for Greenios and have an investment meeting. Randi begins construction on a new part of the restaurant business.

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

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

Four chefs, hand-picked by legendary judge Maneet Chauhan, compete with baskets that include a signature Nashville flavouring and an Indian 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?

Four chefs have a lot of ideas for mixing turkey legs with milkshakes before rushing to make steak work with a wacky candied surprise.

Chef Eduardo Garcia perfects his Reuben sandwich with from-scratch components including pastrami, sauerkraut, and 1000 island dressing.

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!

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.

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 welcomes the eight remaining quarter-final chefs to contend with the dreaded randomizer and face off against each other.

Bobby Flay hosts a tough cooking competition as one competing chef faces off against Bobby's three culinary Titans for a chance to win $25,000.

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

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

Andrew heads south to explore Louisiana's Cajun country. He dines on blood sausage, feral hog meat and crab, as well as chewy ginger cakes and seafood gumbo.

Nicole and Alan scout locations for Greenios and have an investment meeting. Randi begins construction on a new part of the restaurant business.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

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

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!

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.

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.