Robert Irvine makes a feast without a kitchen for 30 people in Oahu, Hawaii. He battles the weather and manages an unpredictable underground oven.

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

Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.

Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.

Andrew Zimmern explores hotspots and diverse culinary treasures in Hollywood. He digs into steak and martinis, Persian ice cream, Thai steam fish and Armenian flatbread!

The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.

The chefs are handed three Thanksgiving-themed baskets. In one round, they are challenged to make a turkey dish using breakfast sausage and leeks.

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

Guy Fieri samples smoking Southern meats at a family-run barbecue joint in Alabama. Then, he visits Chef G. Garvin's next-level steakhouse in Atlanta.

Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

Guy Fieri reels perfect pierogies in Westminster, Colorado, killer Caribbean in San Antonio, Texas, and Southern seafood in Brunswick, Georgia.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

The chefs are challenged with making the most of milkshakes and French fries. Plus, can they make berry and basil work together in the appetiser round?

It's America's 250th birthday and, for the first time, the Brawlers compete as individuals to win over a hungry crowd.

Fifteen cooks compete, starting with a team challenge. Then, the competitors face off in a taco night throwdown and a best cheesy dish challenge.

Adam Richman arrives in the Twin Cities, where he takes on a 40-inch-long bratwurst and two sides to earn eternal glory and a boot of beer.

Adam Richman heads to Memphis, home to deep-fried Southern cooking, mouth-watering Barbecue and a seven-and-a-half-pound burger known as the Sasquatch.

Food fanatic Adam Richman heads to Columbus, Ohio, to tackle a two-and-a-half-pound sandwich and a pound of French Fries in under 30 minutes.

Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles.

Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast.

Ree shares her portable food ideas. Breakfast bagel burgers are the perfect way to start the day and taco chicken Caesar salad wraps are ideal on-the-go bites.

Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta.

With a crew coming to build a new fence, Elizabeth makes pistachio cinnamon rolls and a chicken pot pie to show her appreciation for their hard work.

Elizabeth invites friends and fellow moms to the ranch for a well-deserved night off. She cooks rib eye steaks and serves a walnut cake for dessert.

Esther Choi shares some Korean street food classics, such as crispy Korean fried chicken and chewy rice cakes called tteokbokki.

Inspired by Korean pub food, Esther Choi makes a popular Korean burger and crispy hotteok with gochujang caramel sauce for dessert.

Jet Tila leads a culinary tour across China with his steamed sew mai dumplings and umami-packed dan dan noodles.

Jet Tila shares a creamy curry noodle dish and mouthwatering pork belly curry from the northern region of Thailand.

The reigning champ casts their net for another win against chefs Cristina Topham and Lambert Givens in a fish-filled food fight.

A Mexican restaurant suffocates under debt and a matriarch clinging to outworn ideas while her chef son is trying to save his mother's life's work.

The owner of an award-winning Indian restaurant is afraid to face the truth of a silent dining room and mounting bills.

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

Jet Tila leads a culinary tour across China with his steamed sew mai dumplings and umami-packed dan dan noodles.

Jet Tila shares a creamy curry noodle dish and mouthwatering pork belly curry from the northern region of Thailand.

The reigning champ casts their net for another win against chefs Cristina Topham and Lambert Givens in a fish-filled food fight.

Eric Adjepong challenges Alex Guarnaschelli with one of the most versatile ingredients as three chefs hope their skills will leave Alex scrambled.