Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.

Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.

Three skilled chefs from Oklahoma, Georgia and Texas attempt to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

Three chocolatiers from Tennessee, Florida and California enter the arena to take on chef Alex Guarnaschelli in a competition for dessert domination.

Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles.

Guy Fieri's diving into sticky ribs with a Korean twist in California, a dirty French burger in Cincinnati, and a primo pasta margarita in Austin, TX.

Guy Fieri's in Sicily, Italy, digging into primo prawns over squid ink pasta, A-list arancini and next-level ravioli.

Guy Fieri's Sicilian trip continues as he eats creative twists on pizza, next-level langoustine spaghettone, and succulent seafood linguine.

The returning champ brings their $16,500 winnings to face chefs Maria Mazon and Brad Miller in a challenge to make only handheld food.

The chefs begin their first shift and learn that they'll be tested in unexpected ways. They must impress judge Jet Tila to continue to the next shift.

Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats featuring umami ingredients.

The bakers celebrate 85 years of the Wizard of Oz! They make melted witch desserts to appease the spirits as well as the judges!

The returning champ brings their $16,500 winnings to face chefs Maria Mazon and Brad Miller in a challenge to make only handheld food.

The chefs begin their first shift and learn that they'll be tested in unexpected ways. They must impress judge Jet Tila to continue to the next shift.

Robert Irvine ventures to the forests of Mackinaw City, Michigan, to create a Paul Bunyan-sized dinner for 50 lumberjacks and a dish for timber show guests.

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos, octopus tostadas, and Filipino chicken adobo.

Andrew explores the country classics of Nashville, from hot chicken to chess pie. Other mainstays range from heaven-sent biscuits smothered in gravy to juicy barbecue.