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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!

Robert has 48 hours to rescue Big Tom's Backyard Grill and Bar in Cleveland, Tennessee. This failing restaurant is costing owners Tom and Sabrina their marriage.

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Three California-based chefs aim to take down Alex Guarnaschelli with their coastal cuisine. Can their skills in Californian food can win over the judges?

Bobby Flay, Anne Burell and Sunny Anderson lead their teams in a classic relay before a gold-themed treasure hunt decides who's going home.

Andrew Zimmern explores the seafood lover's paradise of North Carolina's Outer Banks region. He finds baked oysters, blue crab and Hatteras clam chowder.

Andrew Zimmern explores the diverse culinary scene of Glasgow, Scotland. He tastes iconic dishes including macaroni pies, chicken tikka masala and venison haggis.

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.

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

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

The chefs are thrown off by beer-battered seafood and a bizarre bouquet of pickles in the first basket. Next, the second basket contains a stinky surprise inside.

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!

Robert has 48 hours to rescue Big Tom's Backyard Grill and Bar in Cleveland, Tennessee. This failing restaurant is costing owners Tom and Sabrina their marriage.

The chefs prepare big batch meals to feed the whole family, including ratatouille and pork chops pizzaiola. Plus, Tiffanie Barriere makes her Grass Roots Cocktail.

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?

The seven remaining bakers must make strawberry shortcakes for the skills challenge. Then, in the master challenge they must bake a difficult 'fire and ice' dessert.

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.

The chefs aim for bacon perfection! The appetizer basket includes a Japanese condiment and a bacon-y bar food, with biscuit dough in the entree round.

The competition continues with a battle devoted to pizza. The chefs find spaghetti and meatballs in an unusual form in the entree basket.

Four champions battle for the $25,000 prize. In each round, the ingredient baskets contain delicious reminders of the tournament's culinary themes.

Joanna shares one of her favourite holiday traditions: candy making. Her classic treats include salted caramel peanut brittle and white chocolate peppermint bark.

Jo prepares a Tex-Mex menu inspired by the first meal she made for Chip. She whips up King Ranch chicken, creamy chicken poblano soup and sopaipillas.

Rachel recreates three classic dishes. They include onion soup, peppers and tomatoes stuffed with smoky rice and a semolina pudding with a caramel crust.

Rachel makes comforting food to enjoy at home. Dishes include homemade pasta with spicy tomato sauce and a blueberry and oat lattice pie.

Andrew Zimmern explores the cuisine of Calabria, a relatively unknown side of Italy that outsiders rarely see. He tastes fileja noodles and anchovy stroncatura.

Andrew Zimmern visits Puglia, a coastal region in Italy that is known for its centuries-old farmlands. He finds grilled octopus and stuffed pasticiotti pastries.

Andrew Zimmern dives into a meat-centric selection of foods in Zagreb, Croatia. He tastes pork kotlovina, tender veal cheeks and savoury stuffed peppers.

Host Casey Corn helps a woman complete her Thanksgiving table by recreating her mother's lost Cranberry Sauce and Custard Pie.

Host Casey Corn helps recreate a grandma's sweet and smoky Armenian-style lamb with adjar prepared using a traditional oven called a tonir.

Antonia Lafaso challenges the chef-mentors to make a hot and cold duo. Then, the teams whip up some sweet summer treats for a boardwalk bake sale.

The 10 remaining chefs visit an authentic Italian bakery. Then, the judges challenge them to create a menu incorporating bread into every dish.

With legendary judges working as their sous chefs, four chefs compete to see who will win $25,000 in cash, $25,000 for charity and legendary status!

Rachel serves up her favourite recipes using everyday ingredients. Dishes include a quick lentil dal with homemade flatbreads, fresh pesto, and peach-ripple ice-cream.

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby how it's done.

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

Bobby Flay, Sunny Anderson and Michael Voltaggio keep the judges fuelled with roadside BBQ. Plus, the Brawlers cook up some American 'cue.

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.

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.

Eight bakers create crack-able desserts that represent themselves in one sweet bite. Then, the judges go on an egg hunt with their immersive Easter egg hunt cakes.

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

The 10 remaining chefs visit an authentic Italian bakery. Then, the judges challenge them to create a menu incorporating bread into every dish.

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?

In Memphis, Roger loads racks of St. Louis-style ribs and learns how to make Barbecue Spaghetti. In Lexington, he tries a local favourite smoked pork sandwich.

Roger Mooking heads to the South to visit two family-run barbecue joints: Smokin' Joe's Bar-B-Que in Tennessee, and Shack in the Back BBQ in Kentucky.

In Tennessee, Roger hangs meat, fish and veggies on a rig with chef Trey Cioccia and checks out a converted swing set rig with the Porter Road butchers.

In Fort Worth, Texas, Roger helps slow-roast whole hogs and make cobbler crisps. Next, in Houston, he loads pork butts and chicken thighs on spits for tacos.

Roger visits two pit masters adding global flavours to smoked beef. He helps smoke meats for short rib tamales with brisket chilli, brisket pho and beef rib nigiri.

Roger Mooking helps smoke the meat for Carolina-style pork sandwiches in Austin and stuffs a wild hog with spicy sausage for a stew in San Antonio.

Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different ways to smoke and cook meat.

Roger meets two couples making fiery feasts. The first specialises in Mediterranean food cooked with a live fire and the others run an underground craft BBQ business.

Roger Mooking visits two backyard cookouts where the smoke is strong and fires are hot. Plus, he helps guest chef Jeremy Connor prepare a fish roast.

The team shares heartwarming autumn dishes and memories, starting with meeting Katie Lee's new baby. Recipes include a delicious kale and sausage pasta bake.

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.

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.

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.

Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

Comedian Samantha Bee and Michael Symon go all out to derail Bobby Flay so chefs Johnny Alvarez and Stanton Bundy can score a win.

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier Damaris Phillips as they try to claw their way to victory against Bobby Flay.

Christian Petroni and actress Kate Flannery from The Office recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

Fashion maven Carson Kressley and Chef Amanda Freitag work with chefs Maria Mazon and Guillermo Pernot to cook up a win against Bobby Flay.

Eight bakers create crack-able desserts that represent themselves in one sweet bite. Then, the judges go on an egg hunt with their immersive Easter egg hunt cakes.

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

Andrew Zimmern explores the delicious food scene in Krakow, Poland. He finds pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

Andrew Zimmern explores the food culture in the glamourous desert oasis of Palm Springs, California. He tastes grilled rib eye and bone marrow butter.

Andrew Zimmern explores the cuisine of Santa Fe, New Mexico, where three cultures converge in every meal. He finds slow-roasted carne adovada and chile rellenos.

Casey Corn helps recreate an Italian family's Pastiera Napoletana recipe, a traditional Italian Easter tart made with sweet ricotta.

Host Casey Corn helps a woman unlock the delicious mysteries of her great-grandma Felina's tangy, salty, savoury and sweet chicken adobo.

It's Beer Fest, and Michael Symon serves up porter braised ribs, beer braised potatoes and a fruity rice beer cocktail.

Four returning winners vie for the title of Ultimate Champion. The chefs compete in a pair of one-on-one matches featuring the game Wild Cards.

The competitors replace basket ingredients with a roll of the dice! Round one features something slithery, and a Vegas-themed item in round two isn't a hit.

Rachel reimagines her favourite childhood recipes. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps.

Guy checks in on family-run favourites. In Honolulu, siblings are carrying on their mother's Filipino food, and a San Diego taqueria has perfected taquitos over three generations.

Eddie Jackson surprises theatre teacher and home cook Derek with a once-in-a-lifetime opportunity to go up against famous chef and restaurateur Antonia Lofaso.

Joanna shares one of her favourite holiday traditions: candy making. Her classic treats include salted caramel peanut brittle and white chocolate peppermint bark.

Jo prepares a Tex-Mex menu inspired by the first meal she made for Chip. She whips up King Ranch chicken, creamy chicken poblano soup and sopaipillas.

Rachel recreates three classic dishes. They include onion soup, peppers and tomatoes stuffed with smoky rice and a semolina pudding with a caramel crust.

Four returning winners vie for the title of Ultimate Champion. The chefs compete in a pair of one-on-one matches featuring the game Wild Cards.

It's Beer Fest, and Michael Symon serves up porter braised ribs, beer braised potatoes and a fruity rice beer cocktail.

Michael Symon is all about pork as he fires up the grill for a pork porterhouse, sausage-stuffed peppers, pancetta-loaded greens and a smoky cocktail.

Antonia Lafaso challenges the chef-mentors to make a hot and cold duo. Then, the teams whip up some sweet summer treats for a boardwalk bake sale.

Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.

Giada De Laurentiis visits a school for a career day presentation. She creates a child-friendly menu that includes almond butter muffins, and fruit roll-ups.

Giada De Laurentiis creates a colourful meal with grilled seafood pasta fra diavolo, chili-rubbed pork chops and grilled peach tarte tatin.

After a trip to Hong Kong, Giada De Laurentiis invites her travel companions for exotic dishes like chocolate bao with chocolate sauce and braised short rib dumplings.

Giada De Laurentiis creates a delicious menu for a sleep-over party. The kids enjoy crispy chicken tenders, pizza di rotelle and strawberry hot chocolate.

Giada puts an elegant spin on the classic burger, fries and shakes combo. She creates Giada's Diner Burger, parmesan eggplant fries and cupcake shakes.

It's Halloween and Giada is creating spooky treats for her party. The menu includes pumpkin, maple and bacon cheesecake and chocolate-fig black hats.

Giada De Laurentiis hosts a casino night party. On the menu: lobster risotto arancini, crostini with figs, goat cheese and crispy pancetta and tangerine sorbet.

Giada De Laurentiis takes traditional leftovers and gives them new twists. On the menu: shepherd's pie, cranberry barbecue sliders and eggs benedict.

Giada De Laurentiis makes easy recipes that can be taken to any party like Double Ginger Cookies, Crispy Chickpeas, Rosemary Cashews, and Moscow Mule Cocktails.

Nothing's better on Christmas morning than an amazing festive brunch. Dishes include: Breakfast Lasagne, Triple Ginger Soufflé, and Todd's Scramble.

Giada creates meals that feature vegetables. Dishes include: Tuscan barley and vegetable soup, fettucine with roasted tomatoes and fresh mozzarella.

The gang makes quick and easy meals that are perfect for cool weather. Green curry with shrimp, turkey meatloaf and Tex-Mex chili mac skillet are on the menu.

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.

Joanna prepares her family's Sunday night dinner featuring pot roast, a braided bread, romaine salad with buttermilk ranch dressing and warm apple pie.

Joanna whips up her Granddad's Syrian doughnut recipe. Then, she completes her after-school snack line up with chewy granola bars and warm banana bread.

Joanna prepares a simple roast chicken, creamy bowtie pasta with baby kale and sun-dried tomatoes, and then finishes the meal off with a classic cheesecake.

Joanna celebrates Taco Tuesday by making Mexican street tacos with chicken and steak, mango avocado salad and a special churro recipe she learned in Mexico.

Joanna invites a few of her friends over for a light lunch in the garden, and prepares curry chicken salad, cauliflower couscous, peach caprese and lemon bars.

Joanna deep fries her favourite Monte Cristo sandwich and makes crunchy bread and butter pickles, refreshing strawberry tea and a blueberry buttermilk puff.

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 and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

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

The 10 remaining chefs visit an authentic Italian bakery. Then, the judges challenge them to create a menu incorporating bread into every dish.

Antonia Lafaso challenges the chef-mentors to make a hot and cold duo. Then, the teams whip up some sweet summer treats for a boardwalk bake sale.

A group of talented junior bakers compete in a series of creative challenges to win a $25,000 cash prize and the title of Kids Baking Champion.

In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.

With their sights set on defeating Bobby in the tournament finale, returning champs face an unusual beef jerky product and a twist on hummus in round two.

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.

Michael Symon and comedian Chris Redd leave Bobby Flay in tears while chefs Adam Pawlak and Page Pressley impress with their takes on a classic.

A shocking ingredient demands that the captains step up their game. The Brawlers share a single piece of equipment to cook a nose-to-tail feast.

The chefs gamble for a chance to replace an ingredient and the fish offal in the first basket is begging to be gambled away. Plus, more drama in round three!

Rachel shows how the best food can come in small packages. She serves up wraps stuffed with roasted vegetables, puff pastry parcels and pan-fried dumplings.

Valerie Bertinelli and Duff Goldman challenge the young bakers to create grilled dessert imposters! Side dishes include ribs, mac and cheese, hot dogs and baked beans.

Robert travels to Mr. B's Southern Kitchen in Florida, where he finds a failing restaurant that is tearing siblings Ninkia and Calvin apart.

Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

Guy Fieri combines cooking at home with great restaurant food when four series veterans send ingredients and join him via video chat to cook the recipes.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Three chefs from Hawaii face Alex Guarnaschelli in a competition that celebrates the uniqueness of Hawaiian food. Who will impress the judges and claim the prize?

Bobby Flay, Anne Burrell and Sunny Anderson deliver well-known San Francisco dishes, and the pitmasters hope their seafood feasts go swimmingly.