FOOD NETWORK

Hannah Hart learns that spice makes everything nice during her tour of the eats in Santa Fe, NM.

Hannah Hart digs into meaty dishes from lamb and bison to a 36ounce ribeye steak in Missoula, MT.

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

In San Diego, Michael feasts on fish tacos with housemade blue corn tortillas. And, he tastes a barbecue ribmeat chimichanga in Arkansas.

In California, Michael sinks his teeth into a meaty stacked sandwich and a beefy ballpark hot dog. Plus, he tries Cajun crawfish enchiladas in Arkansas.

Guy Fieri presides over tense battles as six new chefs fight desperately to advance out of the first round of the Tournament of Champions.

Alfonso Ribeiro serves up a multicultural menu. He visits a familyrun Philadelphia factory for the secrets of Italian cannoli and California for exotic flavours.

Host Alfonso Riberio is in the south to see how some of Americas favourite sweet treats are made. Like, how do Red Bird Peppermint Puffs earn their stripes?

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

The Kitchen hosts are taking requests to make dishes for each other! Alex Guarnaschelli cooks up Pommes Sunny.

Jesse Palmer tasks the bakers with turning beautiful holiday designs into minitart mosaics.

After learning the latke basics, Jesse Palmer has the bakers fry up latkeinspired desserts.

In San Diego, Michael feasts on fish tacos with housemade blue corn tortillas. And, he tastes a barbecue ribmeat chimichanga in Arkansas.

In California, Michael sinks his teeth into a meaty stacked sandwich and a beefy ballpark hot dog. Plus, he tries Cajun crawfish enchiladas in Arkansas.