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The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

Guy invites four champion chefs to prove who's the best. In the final, two chefs face the Food Pyramid's random restrictions to make the best high-end dinner.

The chefs arrive in Las Vegas to start their six-week, gruelling job interview. They face a huge challenge as they take over a steakhouse for an evening.

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.

Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat!

Valerie Bertinelli and Duff Goldman ask the 12 kid bakers to create colourful carved butterfly cakes. After judging, one baker leaves the competition.

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.

It's taco night! Chef Eduardo Garcia has friends over for creamy black beans, caramel-drizzled churros, and a showstopping lobster Aguachile party.

Eduardo Garcia whips up a roast chicken for dinner with his twin brother! He also serves a honey mustard-dressed salad and a jammy chamomile crème brûlée.

Andrew Zimmern explores the elaborate and unique food feasts of Kyoto, Japan. He samples their traditional multicourse meal known as kaiseki and the comfort food obanzai.

Andrew Zimmern explores Kanazawa in Japan. He samples everything from the kano crab to sushi and other tantalising treats that are unspoiled by international tourism.

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.

The gang reveal amazing ways to transform leftovers into tasty meals. Katie Lee makes taco skillet supper, and Jeff Mauro cooks Hawaiian fried rice.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans.

The four competitors ramp up the creativity with a peanut butter appetizer, grilled entrées with some sweet sauces and a squash dessert.

Robert visits Giovanni's Italian Restaurant. Grieving owner Chrissy is struggling to keep the family business going after the sudden death of her sister.

The chefs arrive in Las Vegas to start their six-week, gruelling job interview. They face a huge challenge as they take over a steakhouse for an evening.

The chefs are at home and sharing their family inspired recipes. Katie Lee makes lemon yogurt pancakes, while Geoffrey Zakarian cooks shrimp and spaghetti.

Four chefs must make a tasty appetiser using fish heads, white asparagus and chicken pot pie. In the second round, they are handed butter flavoured soda and rock shrimp.

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

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

Chef Eduardo Garcia surprises his wife with a special date. After a day in nature, he prepares a dinner of scallops, grits, and his wife's favourite, cream cheese pie.

Chef Eduardo Garcia hosts a pizza party! He sets up a make-your-own pizza bar that includes dough, sauces, and a variety of delicious toppings.

Chef Eduardo Garcia perfects his Reuben sandwich with from-scratch components including pastrami, sauerkraut, and 1000 island dressing.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.

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

Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

Guy Fieri dives into a meaty smorgasbord! There's a skyscraper burger in Nashville and in Florida, a rockin' chef cooks up real deal gnocchi.

Chefs from the East battle to make it to the final. For the appetiser, a dish from the Keystone State must be combined with a Big Apple cocktail.

Supermodel and designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while cooking up a win against Bobby Flay.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavour to dump Bobby Flay in a pierogi battle.

After getting some unexpected love from their friends and family back home, the contenders pour their hearts into some seriously nostalgic barbecue.

Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

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.

Three new chefs finally get their chance at the stoves where they face the wheel's unfamiliar ingredients and turn a breakfast pastry into dessert.

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. The chefs turn microwave meals into works of art for Eric Adjepong.

Four talented chefs attempt to modernise the old concept of surf and turf! They must make flame-kissed dishes that celebrate both land and sea.

In honour of legendary chef and prankster Carl 'The Cuban' Ruiz, Guy invites Carl's all-star friends to Flavortown Market for a night of food and twisted pranks.

The seven remaining chefs are tasked with creating a dish using the nopal cactus. And, they must create Mexican dishes for Guy Fieri's restaurant.

Guy Fieri and his son Hunter cook up takeout with four chefs over video chat. Dishes include Baltimore pit beef and pork belly from Hawaii.

Guy Fieri cooks takeout with four chefs via video chat. He makes American Indian fare from Denver and short ribs all the way from Hawaii.

Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.

Robert Irvine is at the world-famous Cedar Point amusement park in Sandusky, Ohio, to make dinner for 150 superfans celebrating the park's 150th anniversary.

Chef Eduardo Garcia turns appetisers into a stunning dinner for friends! He serves wild venison carpaccio, papas bravas, grilled shrimp adobada, and chocolate truffles.

Chef Eduardo Garcia treats his family to a comforting campfire meal. He serves game stock French onion soup with cheesy croutons and sweet huckleberry crepes.

Andrew Zimmern explores the multicultural cuisine of Phoenix, Arizona. He samples everything from classic chilaquiles, Neapolitan pizza and the popular Sonoran hot dogs.

Andrew Zimmern goes on a gastronomic tour of Las Vegas. He samples everything from quail breast stuffed with foie gras, Waygu steaks and veal parmigiana.

Four chefs must make a tasty appetiser using fish heads, white asparagus and chicken pot pie. In the second round, they are handed butter flavoured soda and rock shrimp.

The chefs are at home and sharing their family inspired recipes. Katie Lee makes lemon yogurt pancakes, while Geoffrey Zakarian cooks shrimp and spaghetti.

Chef Mei Lin brings her competitive edge to Bobby's kitchen. As Michael Voltaggio's former protege, she's ready to show that the student can outcook the master.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

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.

Robert Irvine heads to Grenada, Mississippi, where the owner of the failing 333 Restaurant, Allyson, is also busy teaching art full-time.

The seven remaining chefs are tasked with creating a dish using the nopal cactus. And, they must create Mexican dishes for Guy Fieri's restaurant.

Jeff Mauro teaches viewers how to make his peanut butter and chocolate stuffed bread. Plus, Sunny Anderson cooks honey glazed salmon.

Four chefs are challenged to get creative with cauliflower. In the appetiser round, they are given cauliflower avocado toast and cauliflower rice.

The competition heads to the beach when Alex Guarnaschelli challenges the chefs to make boardwalk bites. Then, they cook up light California coastal dishes.

The four competing chefs start the day strong with a hearty breakfast. Then, they cook up their best happy hour dishes followed by a sweet and spicy showstopper.

The four chefs whip up some tropical treats before a loading up on carbs! Then, the chefs must get creative in a crunchy and smooth-themed final challenge.

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

Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

Guy Fieri heads east to get a taste of the South. He checks out meatloaf in New Hampshire, extra-spicy shrimp in North Carolina and seafood stew in Florida.

Returning winners from all corners of the US - North, South, East and West - are back to see who can conquer all and win $50,000!

Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

Guy Fieri seeks out flavourful meat! He checks out Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia.

Noah Cappe and chefs Jet Tila and Tiffani Faison explore the food scene in Clarksville, Tennessee. There, they sample pizza, pasta, BBQ, and cheesecake.

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.

Guy Fieri visits restaurants owned by familiar faces. Antonia Lofaso is cooking up out-of-this-world global flavours, and Justin Warner is serving up righteous ramen.

Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale. They get lucky with a promise of perfectly porky baskets!

Guy Fieri invites four new all-star chefs to Flavortown Market and gives them one hour to make a fancy three-course dinner using a mystery ingredient.

The remaining chefs cook with a larger-than-life ingredient. Then, the candidates must add a theatrical element to dinner at Mr. Chow at Caesar's Palace.

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.

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.

Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination!