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Bobby Flay's home team chefs Antonia Lofaso, Michael Jenkins and Claudette Zepeda are feeling out of their element when they're challenged by Byron Gomez to an unfamiliar cuisine: Costa Rican!

Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.

Michael Symon and Madison Keys serve Bobby a curveball with a family duo.

Tacos are more than a staple of Mexican cuisine, they're a carnival favorite; Noah eats seven of the nation's most creative tacos; from a fresh succulent soft shell crab taco to authentic Tacos Al Pastor, Noah gets wrapped up in tantalizing tacos.

Classic Italian food gets a carnival makeover; Noah tries a calzone/lasagna hybrid and a special pizza/pasta combo; Noah tries a deep-fried cannoli at the Delaware County Fair.

Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.

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In the final four battles of the first round, Guy Fieri welcomes Chopped judge Amanda Freitag to face off against qualifier winner Carlos Anthony; in the last battle of the round, qualifier winner David Viana takes on former finalist Tobias Dorzon.

John Henson challenges the remaining six bakers to face off in head-to-head matchups to create demon doll desserts, either Paris-Brest, baked cheesecake or Swiss roll; the winner of each matchup is safe, and the overall challenge winner receives $1,000.

In the semifinal haunted heat, John Henson asks the bakers to create macabre oil painting desserts inspired by creepy masterpieces; then, the bottom three bakers take on witchy desserts with edible candles to keep their flame alive in the competition.

As the race to the finale heats up, Jonathan Bennett challenges the final four teams to create terrifying toys and elevated treats inspired by childhood favorites; judges Shinmin Li and Andrew Fuller decide which teams earn a pass to the finale.

Host Josh Peck welcomes three horror movie buffs to a haunted hospital movie set to find six secret sweets hidden by master baker JonnyCakes among Hollywood props and behind-the-scenes movie gear; can they dissect the truth and win $12,000?

Host Josh Peck welcomes a team of ghost hunters into one of America's most famous haunted houses where baker Ashley Holt has hidden six secret sweets; if the trio of paranormal experts can divine them all, they'll win $12,000.

At the world-famous Magic Castle, host Josh Peck welcomes three magicians to face off against master sweets illusionist April Julian as they hunt for six secret sweets; can these professional prestidigitators spot the deceptions and win $12,000?

Host Josh Peck joins three schoolteachers for a kindergarten classroom's Halloween party, where baker Ashley Holt has disguised six sweets as everyday objects; in the game of trick-or-treat, the teachers have to find them all to win $12,000!

Guy is joined by Justin Warner at an authentic Vietnamese spot in Orlando; Guy visits a not-your-typical burger joint in Palm Springs, Calif.; in Temecula, Calif., Guy visits a smokin' barbecue stop where they're even putting their 'cue into lasagna.

In St. Petersburg, Florida, a lights-out spot with righteous ramen; in Lansing, a funky joint frying up everything from wings to pig skins to chicken gizzards; a New Orleans smokehouse sausage meat pies and spicy shrimp boudin.

In Norfolk, a two-for-one spot where a butcher stacks sandwiches by day and a chef fires up ramen and sticky wings at night; a German-Swiss joint in the middle of Maui, Hawaii serves rouladen and old-fashioned apple strudel.

In Lansing, Mich., an out-of-this-world pizza joint features pie with a surprise; in Wilmington, N.C., standout sandwiches bring a taste of Philly to the South; a unique spot in Tucson, Ariz., cooks up real-deal Peruvian specialties.

Guy Fieri's hitting the road on an off-the-chain culinary journey; on the Big Island, a Filipino-Hawaiian mashup is making a name for itself for leaving diners speechless.

In San Antonio, an East Coast-Texas deli mash-up piles up smoked meat sensations; a funky joint making big-time empanadas; in Sebastopol, Calif., a farm-to-table spot puts their spin on stroganoff and decadent bacon-gelato-toffee waffles.

In Atlanta, a funky Asian spot puts out prime-time pork belly and wok-fried chicken; in Vancouver, an elevated diner dishes out duck pancakes and not-your-momma's meatloaf; in Kennewick, Wash., a brewpub pairs pints with house-made sausages.

This trip, Guy Fieri is grabbing some unique eats.

In Richmond is a jammin' Jamaican joint serving outrageous oxtail and fried chicken with true island flavor; in Reno is a sandwich spot going loco with the bird and putting a unique twist on the breakfast burrito.

In Fargo, N.D., a funky place is piling barbecue onto mac and heating up wings; a Mexican joint in Parkland, Fla., is pumping out righteous recipes inside a gas station; a scratch-made spot servin' up hearty home cooking in Philadelphia.

Guy Fieri's digging into all-American and foreign favorites; in Houston, a funky spot is firing up Filipino flavor with a twist; a real-deal Washington meat market is stacking up serious sandwiches.

Guy Fieri digs into regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.

Guy Fieri's got Asian flavors, an American classic and some mashups in between; a Korean-Mexican joint in Anchorage, Alaska, rolls out kimchi burritos; a funky fusion spot in Albuquerque, N.M., heads off the charts with the bomb pork belly.

Guy Fieri dives into a meaty smorgasbord, starting with a funky Nashville joint that serves a skyscraper burger; in New Smyrna Beach, Fla., a chef cooks up real deal gnocchi, and an out-of-this-world spot goes huge with a monster pork chop.

Guy Fieri's getting stuffed and sandwiched; in Los Angeles, a taco truck goes big with the birria; in Bend, Ore., it's Polish-palooza with lights-out pierogies; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

Guy Fieri's digging into the unexpected; a South African spot in Black Mountain, N.C., is cooking lights-out lamb curry; a chef in San Jose, Calif., is bringing big flavor to beef barbacoa; a Boynton Beach, Fla., joint is serving up chicken oysters.

Guy Fieri's diving into a world of flavor! In Calgary, Alberta, a family-run spot is dishing delectable duck confit Monte Cristo, a Reno, NV, joint is perfecting pork for a serious stir-fry, and an Asheville, NC, kitchen is serving out-of-bounds arepas.

Guy Fieri's cheffin' it up, coast to coast; a modern spot in San Jose, Calif., is serving next-level noodles; a Cuban café in West Palm Beach, Fla., is plating out-of-bounds oxtail; a GGG champ in Sacramento, Calif., is putting out prime-time pies.

Guy Fieri visits Sacramento, Calif., for pork tacos and a Palm Beach Gardens, Fla., restaurant for brisket sandwiches; in San Jose, Calif., a Cambodian restaurant serves pork belly noodles.

Guy Fieri's digging major meat, Mexican and more; a meaty mashup in Ohio slays it with a signature cheesesteak; a Minneapolis spot serves lights-out Thai tea pancakes; a Montana joint plates up carne asada burritos.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

Guy Fieri's digging into the unexpected; a South African spot in Black Mountain, N.C., is cooking lights-out lamb curry; a chef in San Jose, Calif., is bringing big flavor to beef barbacoa; a Boynton Beach, Fla., joint is serving up chicken oysters.