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Andrew takes a bite out of canal country's tastiest eats, including chicken rigatoni and tomato pie.

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

Andrew dives into the culinary treasures of the Amalfi Coast. He samples raw red and tucks into Mamma Agata's cloud-like meatballs.

The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.

Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

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

The seven young bakers are challenged to make giant doughnut cakes and are assigned flavours like strawberry and maple. Who will impress the judges?

Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner's under-prepared daughter.

The gang gives retro recipes some modern upgrades, starting with Geoffrey Zakarian's new-style steak Diane. And, the Casserole Queens spice up mac and cheese.

The chefs are in for a puzzle when they discover a very sweet drink and a tricky beef product in the first round. A giant clam proves challenging.

The remaining bakers make miniature versions of two pastry classics. And they create a tall dessert with at least 12 layers and sesame as the main flavour.

In the chocolate-themed finale, the remaining three bakers create brownie sundaes and a Happy Birthday USA chocolate fireworks cake to mark 4th July.

The competition begins as 10 elite bakers take on Southern dessert challenges. In the first round, the bakers are given four hours to make a May Day Piecaken.

Andrew explores ancient superfoods. He eats wild boar in native cactus and stinkbug salsa before trying sweaty tacos inspired by Aztec ingredients.

Guy Fieri seeks out meaty mashups! First up in Boise, Idaho, a Russian joint serves light-out lamb, and then a Pakistani spot cooks up flavourful goat.

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

All-star chefs compete in Guy Fieri's ultimate ABC battle. Using favourite and drafted letters of the alphabet, the chefs spell their way through the ingredients.

Chef Adam Sobel makes 'nduja stuffed calamari. Chef Aarti Sequeira shares her shumai stuffed mushrooms. Chef Lee Anne Wong makes ma po lamb dumplings.

Guy Fieri's getting streetwise with international street food. Chef Nyesha Arrington fires up her fried chicken with gochujang glaze.

Andrew chows down on Yukon trail delicacies, including beaver tail and caribou tongue.

The chefs are in for a puzzle when they discover a very sweet drink and a tricky beef product in the first round. A giant clam proves challenging.

Andrew explores ancient superfoods. He eats wild boar in native cactus and stinkbug salsa before trying sweaty tacos inspired by Aztec ingredients.

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

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

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

The remaining six bakers are challenged to create delicious desserts that look like an international dish. Which young baker will fail to impress?

In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.

The team shares timesaving tips for simple meals packed with flavour. Jeff Mauro contributes his Cuban slider bake, and Geoffrey Zakarian prepares a roasted salmon.

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

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

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

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

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

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

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

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

In Boise, Idaho, Guy Fieri samples flavourful sandwiches and empanadas. Then, a funky joint in Savannah serves up real-deal wood-fired pizza and bagels.

Guy Fieri checks out seaside snacks, global spice, and Southern soul. In Georgia, he visits a Tybee Island joint serving gourmet hot dogs!

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience in the kitchen! Rough waters in the appetiser round make for a rocky start.

Bobby Flay is pushed out of his comfort zone as Ted Allen and Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

Sunny Anderson and Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavours.

Bobby Flay and Giada De Laurentiis explore how Rome's food is evolving with modern techniques. Plus, they cook cutting-edge cuisine with a local Michelin star chef.

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

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

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

Four returning champs are put to the test by legendary judge Chris Santos. A beautiful ode to bacon is one of the ingredients in the appetiser basket.

Robert Irvine heads to an abandoned mining town in Cerro Gordo, CA. He prepares a meal using the same ingredients and equipment as the miners had in 1865.

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

Four chefs keep it rustic while making food with western flair and flavour. Plus, they find a beautiful cut of meat in the entrée basket.

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

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

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

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

Valerie Bertinelli and Duff Goldman challenge the five remaining bakers to make a poke cake with fruity fillings. Plus, the design must look like a hedgehog!

Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?

The gang starts off fall season with new dishes like chicken parmesan zucchini boats. And, cookbook author Priya Krishna stops by to make pav bhaji.

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience in the kitchen! Rough waters in the appetiser round make for a rocky start.

Inspired by the legendary Forbidden Forest, hosts James and Oliver Phelps challenge the teams to create a 3-foot-tall, gravity-defying showpiece.

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.

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

Guy Fieri seeks out South flavours! He visits an old ice cream shop serving seafood in Tybee Island and then a creative taco spot in Boise.

Guy Fieri heads to a Los Angeles spot dishing out El Salvadorian with a twist. Then, he visits an Oregon food cart that serves up authentic Indian.

Four chefs are all about the meat and potatoes with baskets that feature this classic food combo. They'll have to make bite-sized appetisers out of mighty portions.

Guy Fieri challenges the final culinary titans with two epic semifinal battles, and the two chefs left standing will face a championship showdown.

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

Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.