Ree tries her hand at internet-famous eats! Delicious dishes include Mexican birria tacos, burnt cheesecake with blackberries and corn ribs.

Ree turns everyday frozen ingredients into delicious dishes! On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs.

Four delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.

Robert heads to Ash Fork where Felicia's failing restaurant has forced her to sacrifice time with her children. Can Robert help her change her business strategy?

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?

Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?

The bakers use a spirts' monstrous X-rays as templates for build-a-spirit desserts and create portal entremets that reveal an otherworldly creature.

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

Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.

Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.

For a shot at $25,000, competition veteran Karen Akunowicz lights up the kitchen and battles the Titans with her "modern grandma" cuisine.

Bryan Voltaggio is desperate to take down his brother, Titan Michael Voltaggio, along with the rest of the Titans to win $25,000.

Host Alyson Hannigan challenges five expert pumpkin carvers to build spooky structures. In the Quick Carve round, the carvers feature animals returning from the dead.

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize!

Molly Yeh hosts a brunch for Bernie's library play group featuring a tot-lined frittata, sausage sandwiches, green "cookies" and choco-nutty pancakes.

Molly Yeh throws a fancy dinner with her tender beef wellington, sausage and wild rice hotdish, lavender panna cottas and salty pretzel shortbread.

Ree makes delicious and easy summer eats. She serves up sausage and pepper burgers, cobb chicken salad and key lime pie cheesecake bars.

Ree's got a busy day cooking for hungry teenagers. She serves up tasty chilli pie burritos, honey pecan chicken strips, and pizza grilled cheese.

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert!

Robert Irvine travels to The Amigo Cafe on Arizona's Navajo Reservation where owner Julene's struggle to make a profit has taken a toll on her health.

Chef Aarón Sánchez and restaurateur Jen Agg have $20,000 and three days to help bring struggling restaurants back from the brink of collapse.

Buena Mesa steakhouse is on the verge of falling apart due to a filthy kitchen, bloated menu, and a hot-headed chef. Can Antonia help?

The final bakers dissect their desserts and take on a time-travelling monster mash for the championship title and the $25,000 prize!

Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.

Chef Aarón Sánchez and restaurateur Jen Agg have $20,000 and three days to help bring struggling restaurants back from the brink of collapse.

Buena Mesa steakhouse is on the verge of falling apart due to a filthy kitchen, bloated menu, and a hot-headed chef. Can Antonia help?

Over 50 of the 100 home cooks compete in five challenges, including best noodle dish, a rotisserie chicken battle, and a blind taste test.