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Guy Fieri gets some heat in the kitchen! Chef Jose Garces starts with a Spicy Mango Hibiscus Margarita. Jet Tila plates up pad thai Kon Kaen.

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.

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?

Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart.

Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.

Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.

Ree is making delicious springtime dishes. Her recipes include lemon and poppy seed mini scones, glazed pineapple ham and a primavera pasta salad.

Ree Drummond cuts down on the clean-up by making four one-pot recipes using a non-stick skillet, a multi-pasta pot, a Dutch oven and an old kitchen favourite.

Ree makes lunch for her father-daughter due on the farm. The menu includes cowboy quiche, honeydew melon gazpacho, and raspberry lemonade pie.

Ree Drummond shares her football inspired food. Recipes include nachos and double-fried potatoes, honey ham sandwiches and pig pickin' cake.

The chefs use international flavours to turn summer vacation into a global staycation. Chef Maneet Chauhan stops by with her Indian-inspired Naanzanella salad.

U.S. Navy chefs compete to create spectacular dishes for the chance to win $75,000 for charity. Challenges include reworking a patriotic cake for dessert.

Zoë visits a pizza farm to learn about her new wood fired pizza oven and how to use it for baking at home. Then, she creates a pizza farm experience in her own backyard.

Zoë is invited to a backyard barbecue and visits a local chef known for his biscuit baking. Then, she makes two of her favourite Southern-inspired sweets.

Zoë shares her passion for baking bread daily with a simple recipe anyone can master. She visits a local mill and explores the benefits of using fresh flour.

Zoë makes a delicious Pavlova for a dinner party with friends. She also visits a local pie maker who has mastered the art of meringue and uses it as a crust.

When Zoë's sons come home for a visit, she makes their favourite fall desserts. Charlie joins her in the kitchen to make sweet scones with squash they picked.

Zoë François celebrates New Year's Eve in style. She bakes a gorgeous cream puff tower coated in caramel, known as croquembouche, for a party.

Andrew discovers charismatic logger, Paul Bunyan, and tries the foods along his trail in northern Minnesota. He enjoys bear pastrami, duck stew and muskrat.

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.

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.

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 chefs meet a butcher whose family business is over three centuries old! Plus, they create a menu based around the Bistecca alla Fiorentina.

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.

Geoffrey Zakarian judges the four chefs' recipes by attempting to cook their dishes. Then, he tests their ability to adjust their menu for diners.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Guy Fieri's trip takes him to joints serving unique eats. He tries lamb curry in Santa Fe, NM, pork belly banh mi in Reno, NV, and a mac-and-cheese waffle.

Four chefs face issues of confidence and competence as they focus on the fabulous food of Tuscany in all its fresh, humble glory.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness. Chefs Josh Elliot and Vicky Colas attempt to beat Bobby Flay.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay. Chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Bobby Flay and Giada De Laurentiis seek their favourite foods in Rome: pizza and gelato! They learn about iconic pastas and enjoy a traditional Roman meal.

The competing chefs have to cook with foods that were popular in the 1960s. A certain soda and some sweet meat are part of the appetizer basket.

Before horseback riding, Eduardo Garcia campfire coal-roasts a hearty breakfast of beet & sweet potato hash, square bale biscuits, and hollandaise.

Valerie Bertinelli and Duff Goldman challenge the five young bakers to make sweet dessert tacos that look like the real thing.

Robert Irvine heads to Grand Rapids where a struggling Caribbean restaurant's dingy dining room and bland menu are in desperate need of his magic touch.

Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

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