Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Robert Irvine heads to Shreveport, Louisiana, to save Eddie's Restaurant, a seafood spot and a family legacy at risk of being run into the ground.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.

In Stone Mountain, GA, Robert Irvine visits the failing Sweet Potato Café. The business is destroying its owners' finances and their 25-year marriage.

Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.

Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

Ted Allen and chef Carla Hall dig into Bobby's past for opponents who really know his food. Southern chefs Wesley True and Justin Hunt take care of business!

Chef Michael Symon enlists his pal, Clinton Kelly, to try and distract Bobby into a loss. They're helped by master chefs Sylvain Delpique and Jackie Mazza.

Bobby Flay isn't taking it easy on the new Titan, Ayesha Nurdjaja, as he invites competition winner chef Nini Nguyen, to challenge the Titans.

Bobby and Giada source high-end local ingredients and visit an iconic winery in the hills of Tuscany. Then, they suit up to learn the art of beekeeping.

Jonathan Bennett invites the remaining four teams to a killer dance party where ravenous zombies have brain-inspired treats on the menu!

John challenges the bakers to make black-and-white desserts using black-and-white ingredients. Then, the bakers must create Shrinker desserts.

Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

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

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

An over-confident young chef with high-end ambitions for his French restaurant must face the realities of running a business.

Mami Mosas serves up big brunch vibes, but the owners need to turn things around before the Health Department shuts them down.

John challenges the bakers to make black-and-white desserts using black-and-white ingredients. Then, the bakers must create Shrinker desserts.

In Madison, FL, Robert Irvine helps a diner owner's son find the self-confidence and vision to take over the family business. Can he make him prove he's ready?

An over-confident young chef with high-end ambitions for his French restaurant must face the realities of running a business.

Mami Mosas serves up big brunch vibes, but the owners need to turn things around before the Health Department shuts them down.

Tituss Burgess asks the six remaining chefs to team up and create a steak feast for guest Poppy O'Toole with only limited ingredients.