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Desperate for his first big win, chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans!

Andrew traces the path of Christopher Columbus' expedition across the Dominican Republic. He eats cow stomach stew and native Taino flatbreads.

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.

Andrew eats the Civil War-era foods that fuelled the notorious James-Younger gang. Food includes rotten tomato ketchup, ham cake, and stewed rabbit.

Geoffrey Zakarian lets the final two chefs do a full restaurant takeover with a full staff and real diners! Who will win Geoffrey's investment?

In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.

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

The final three young bakers create cakes to impress the judges. They must stick to a school club theme for a chance to be crowned winner and take home $25,000.

Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert's help to salvage their family legacy.

The gang shares tips and recipes for throwing an easy summer party. Alejandra Ramos and Fanny Slater make slow cooker pineapple habanero chicken sandwiches.

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!

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

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.

Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries tripe soup and rump steak seasoned with gunpowder.

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.

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.

It's a fiesta as four chefs dial up the flavour with foods from Mexico! They combine a weird ice cream and a classic sauce and get creative with unusual chips.

Guy Fieri welcomes the victorious Great 8 back into the arena to compete in the toughest quarterfinals in Tournament of Champions history.

Thirteen competitors decorate bouquets of cake pops for host Tamera Mowry-Housley and judge Bill Yosses. The final three must create mashup desserts.

Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.

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

Joanna prepares the perfect picnic menu. It includes quiche two ways, blackberry watermelon skewers, strawberry poppy seed salad and a lemon tea cookie.

Joanna whips up Chip's favourite breakfast menu. It features huevos rancheros, sopapilla beignets and more. Later, Chip visits for a taste test.

Ree Drummond rustles up pancakes, meatball subs, fried onions and a cashew pork dinner for the cowboys and cowgirl in her life.

Ree Drummond makes a spectacular and simple spring dinner with garlicky lamb chops, cheesy potatoes, colourful carrots and fruity bars.

Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.

Franco Noriega makes fresh bruschetta, easy risotto, tangy chicken and a fruity salad for a quick weeknight meal that's perfect for entertaining.

Valerie Bertinelli and Duff Goldman challenge nine young bakers to get creative. They are tasked with making splatter-art cakes in assigned flavours like red velvet.

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter's establishment get back on their feet.

Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

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

With $25,000 and ultimate bragging rights on the line, Eric Adjepong will have to manage the clock and the pressure from his friends, the Titans.

Andrew traces the legendary patriot's path and samples Colonial-era eel recipes and indulges in Brazilian meat feast.

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!

Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries tripe soup and rump steak seasoned with gunpowder.

Thirteen competitors decorate bouquets of cake pops for host Tamera Mowry-Housley and judge Bill Yosses. The final three must create mashup desserts.

Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.

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

Valerie Bertinelli and Duff Goldman challenge nine young bakers to get creative. They are tasked with making splatter-art cakes in assigned flavours like red velvet.

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter's establishment get back on their feet.

The team shares recipes showcasing summer produce. Dishes include grilled teriyaki steak and plums and a tomato and pesto tart.

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!

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

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 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!

Andrew discovers the culinary magic of Germany's Romantic Road. He dines on udder schnitzel, pancreas stew, grilled goose and Franconian bread dumplings.

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.

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.

The competitors take their ribeye appetisers in very different directions. Plus, they incorporate a movie snack and a piece of poultry into their dishes.

Four chefs return as favourites of legendary judge Alex Guarnaschelli. A lowbrow but beloved item is in the entrée basket, specially selected by Alex.

The bakers must create cake replicas of items found in a grocery store dairy aisle. Then, they design realistic canned goods out of cake.

The bakers begin by decorating oversized sugar cookies. Later, the three finalists must make extravagant surprise cakes for guest judge Robert Lucas.

Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.

Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

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.

The eight young bakers must work in teams of two. Valerie Bertinelli and Duff Goldman challenge the teams to build and decorate colourful, tasty cream puffs!

The American bakers attempt to perfect the soufflé. Then, they go big with a pâte à choux dough dessert that spotlights the egg in three ways.

Four bold competitors get ballpark foods in every basket, and the judges have high hopes for home-run stadium fare. Cheesy and fruity appetisers are in the lineup.

Franco Noriega makes a Mexican feast highlighting his Vegetable Ceviche. Then, he whips up grilled shrimp and pineapple tacos with pineapple guacamole.

The remaining eight bakers must make 12 cupcakes based on a character from the film, The Angry Birds Movie 2. Then they team up to build an edible island.

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

Guy Fieri grabs big flavour in unexpected spots, like south-of-the-border classics in Calgary, masterpieces in a museum and pub grub in an airport.

Guy Fieri dives into amped-up eats, from Nashville hot chicken at a coastal Georgia joint and savoury Vietnamese street food in a Calgary noodle bar.

Guy Fieri continues the first-round battles with four more matches. Reigning champion Chef Maneet Chauhan takes on the East A qualifier winner.

Up-and-comer chef Kaleena Bliss is on a competition winning streak! She's beaten Bobby Flay, and now he's invited her to take a shot at the Titans.