At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.

At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special?

Ina Garten makes overnight Belgium waffles for Pulitzer Prize-winning author David Remnick before hosting a parmesan chicken cooking class.

Actress Emily Mortimer joins Ina for a day of conversation, comforting ravioli and a Sunday recipe swap: Yorkshire pudding and American brunch boards.

Tituss Burgess puts eight chefs to work making a welcome bite for guest Marcus Samuelsson. Next, the chefs are divided into teams for a new task.

John Henson turns up the heat when he asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics.

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

Ree Drummond shares a selection of sensational sweets with no cooking required, including whiskey peach icebox pie and a lemon pudding bowl.

Ree Drummond puts bread in the spotlight with pimento cheese biscuits, garlic flatbreads, breaded mozzarella and more.

Four chefs are all about the meat and potatoes with baskets that feature this classic food combo. They'll have to make bite-sized appetisers out of mighty portions.

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.

It's the semifinals, and in honour of Pennywise the Clown, the bakers must conjure a dessert inspired by the monster that haunted them as a child.

Duff Goldman and his team square off against Henderson Gonzalez's team to make ocean predator cakes that feature a floating element.

John Henson turns up the heat when he asks the seven remaining bakers to set their desserts on fire by reinventing flambé classics.

Andrew Zimmern explores the Emilia-Romagna, Italy. He samples some culinary classics from Bologna like mortadella sausage, Parmigiano Reggiano and tortellini.

Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.

It's Healthcare Worker Appreciation Night in Albuquerque, New Mexico, and Robert Irvine is tasked with serving an elevated dinner to 250 deserving guests.

It's the semifinals, and in honour of Pennywise the Clown, the bakers must conjure a dessert inspired by the monster that haunted them as a child.

Duff Goldman and his team square off against Henderson Gonzalez's team to make ocean predator cakes that feature a floating element.

It's the semifinals, and in honour of Pennywise the Clown, the bakers must conjure a dessert inspired by the monster that haunted them as a child.

Ree Drummond shares a selection of sensational sweets with no cooking required, including whiskey peach icebox pie and a lemon pudding bowl.

Ree Drummond puts bread in the spotlight with pimento cheese biscuits, garlic flatbreads, breaded mozzarella and more.

Four chefs are all about the meat and potatoes with baskets that feature this classic food combo. They'll have to make bite-sized appetisers out of mighty portions.