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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.

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

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

The young bakers are challenged to turn packaged biscuit dough into monkey bread volcanoes. Who will create the most dramatic and delicious dessert?

Robert Irvine heads to Chicago to try and save an iconic south side restaurant. The establishment has been running for 30 years but needs serious help.

The chefs whip up showstopping dishes to celebrate Independence Day. Jeff Mauro makes a succulent grilled triple decker hot dog sandwich.

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

Kathy and her team work double shifts to cover a tech convention that brings thousands of people into Fang. All three floors of the restaurant open for the first time.

Kathy plans a dinner for a festival and makes a dubious business decision that has Peter questioning her priorities and loyalty to the family legacy.

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.

Four series champions return for a chance to win $50,000. They are challenged to make an appetiser using chicken hearts and spaghetti ring ice pops.

Four series champions return for a chance to win $50,000. In the second round, they are given chocolate fish, poblano peppers and squab.

It's the grand final and four series champions compete to win $50,000. The dessert basket features yogurt soda, carved melons and ice cream tacos.

Chef Katie Button teaches Joanna how to make some Spanish dishes. They include flamenquines, simple sautéed greens and a brandied pumpkin cheesecake.

Chef Andrew Zimmern and Joanna trade their gorgeous recipes. Andrew prepares grandma Zimmern's meatloaf and Joanna makes her toffee cake with dates.

Ree Drummond shares perfectly portioned meals for two. She makes one-pan apple cider pork chops, speedy easy corn pasta and extra comforting meatloaf patties.

Ree Drummond celebrates spring with a light and lovely angel food cake with rosé berries and an impressively easy mushroom and asparagus oven risotto.

Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample tasty local cuisine. He tucks into prawn curry, Portuguese chorizo and pork vindaloo.

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.

The Uni-Lions team invites Armando to throw the opening pitch at a baseball game and he plans the ultimate feast that will inspire them to victory.

Eduardo hosts a friendly archery competition, followed by a campfire cookout that includes paella, grilled tomatoes, and lavender-honey ice cream.

Chef Eduardo Garcia cooks a rustic ranch-style dinner in his own personal 'food forest,' a massive garden filled with wild plants and aromas.

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

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

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

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

Roger Mooking visits the Jack Mountain Bushcraft School, where owner and wilderness guide, Tim Smith, shows him how to create a rustic outdoor kitchen.

Roger loves cooking in front of fireplaces. He visits two locations in New England that host fireplace feasts, serving roast racks of ribs and a classic clambake.

Roger meets two people in who love to play with fire, starting with cookbook author Paula Marcoux. Next, he meets a farmer who rents out pig roast kits.

Richard McCallister invites Roger to his spring celebration. Richard and Roger season a flock of spring chickens and cook them in a custom-made grill.

Roger hangs out with chefs in Alexander City, Alabama, and Charleston, South Carolina, who are putting a whole new spin on rotisserie cooking in the great outdoors.

Roger is in Florida. He meets a young pit master in Crawfordville who uses a power tool and a farmer in Dade City preserving the tradition of making cane syrup.

Roger meets up with two talented Southern chefs in Miami, Florida, and Birmingham, Alabama, who both own spectacular outdoor cooking rigs.

Roger Mooking is in pig paradise when he visits New Orleans and Oxford, Mississippi, to cook up two whole hogs in two very different styles.

Roger visits chefs in Georgia and Texas who are using innovative and unusual tools over live fires, including one who cooks rabbits using bamboo poles.

Roger Mooking meets with two Southern ladies in Nashville and Brownsville, Tennessee, who are famous in the barbecue world for their smoked ribs and pork shoulders.

Roger meets up with the chief of the Coquille Tribe for a salmon roast before heading South to find out the secret behind Pok Pok La's famous roasted chicken.

The chefs spice up summer dishes with new flavours and recipes. Nutritionist Joy Bauer stops by to share three healthy upgrades for frozen drinks.

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?

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

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.

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

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.

Actor Tony Hale seeks Amanda Freitag's help in conquering Bobby Flay. Chefs Cristian Rebolledo and Matt Migliore create a globally inspired dish fit for victory.

Chefs Trisha Perez Kennealy and Cesar Aldrete face each other in a battle of strip steaks. They aim to take down Bobby Flay, helped by Anne Burrell and Josh Capon.

Jet and Ali Tila bring their Team Tila energy into the kitchen to serve Bobby Flay a loss. Things get heated when chefs Renata Ferraro and Ricky Dolinsky duel it out.

Bethenny Frankel and Geoffrey Zakarian team up to out-fancy Bobby Flay. Chefs Chad Rosenthal and Brian Hill are there to frighten him with their food.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.

The remaining bakers head to the farmers' market. They make crepe cakes with fruit and incorporate unusual produce picks into their desserts.

Andrew explores the international flavours of the Bronx, New York. He finds Italian-influenced bites, spicy Jamaican meat pastries and even savoury Albanian pastries.

Andrew explores Harlem, a vibrant New York City neighbourhood. He finds colourful restaurants offering soul food, Caribbean classics and even the national dish of Senegal.

After arriving on campus and seeing an empty fridge, Armando prepares a budget-friendly birthday feast for students at a local college.

Armando spends time with Taiwan's Amis tribe, who show how they raise water buffalo. Next, he uses daylilies to put a twist on a classic risotto dish.

Chef Eduardo Garcia enjoys a wagon-side picnic with his wife, Becca. He makes Montana whole wheat pappardelle pasta and fall-off-the-bone lamb shank ragout.

Chef Eduardo Garcia has New York on his mind! He invites friends over for a bagel and schmear, trout salad and latkes brunch made Montana-style.

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

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.

Guy Fieri invites four seafood masters to serve up the catch of the day. The chefs play 'Go Fish' to determine what they'll cook for dinner.

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

Chef Eduardo Garcia fires up the wok for mushroom larb and duck pad Thai! He also serves a big batch of mango sticky rice coconut popsicles.

The second-round action continues as the last of the Super 16 fights for a chance at the quarterfinals. Guy Fieri has four final spots in the Great 8.

Chef Katie Button teaches Joanna how to make some Spanish dishes. They include flamenquines, simple sautéed greens and a brandied pumpkin cheesecake.

Chef Andrew Zimmern and Joanna trade their gorgeous recipes. Andrew prepares grandma Zimmern's meatloaf and Joanna makes her toffee cake with dates.

Ree Drummond shares perfectly portioned meals for two. She makes one-pan apple cider pork chops, speedy easy corn pasta and extra comforting meatloaf patties.

Ree Drummond celebrates spring with a light and lovely angel food cake with rosé berries and an impressively easy mushroom and asparagus oven risotto.

Guy Fieri invites four seafood masters to serve up the catch of the day. The chefs play 'Go Fish' to determine what they'll cook for dinner.

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

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.