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.

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.

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

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.

Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.

Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.

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 four pumpkin carvers create terrifying monsters-in-law and larger-than-life monster party scenes. The winning carver takes home the $25,000 prize.

Twelve bakers layer a "tarot-misu" depicting the Henson & Sons Carnival's demise and scare up a new mascot by designing creepy clown cakes.

Ree makes a special Italian-inspired dinner for two. Her date night chicken pasta is accompanied by a colourful everything antipasto salad and 4-cheese flatbreads.

Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.

The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.

Robert heads to Michigan to resurrect the Sunnyside Café, a little breakfast joint with big problems. Owner Jeanette is a micromanager who refuses to make changes.

Three finalists battle it out to be named champion. The chefs must find ingredients from the butcher counter, produce section and snack aisle.

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

Twelve bakers layer a "tarot-misu" depicting the Henson & Sons Carnival's demise and scare up a new mascot by designing creepy clown cakes.

Robert heads to Boulder City, Nevada to help struggling pizza restaurant Vinny's Little Italy. The owner is stuck in his ways and risks losing everything.

Three finalists battle it out to be named champion. The chefs must find ingredients from the butcher counter, produce section and snack aisle.

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

The remaining 71 cooks compete in four challenges: culinary trivia, a spicy weeknight dinner battle, best sandwich, and a mystery basket challenge.