When a restaurant owner's daughter and head chef can't stop fighting, Robert Irvine heads to Covington, GA, to repair a damaged relationship.

Guy is in Philadelphia to grab some delicious meals. He tries a Polish twist on the Philly cheesesteak and some authentic Indonesian specialities.

In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

Sara Haines tries to keep the winning streak alive with Anne Burrell to try to bring Bobby down. Chefs Jonathan Dearden and Scott Drewno go head-to-head.

Damaris Phillips and Sunny Anderson show up to light a torch under Bobby Flay's stove and set his kitchen ablaze. Chefs Brian Lopes and Jesse Wykle face off.

The Human Ice Pop and sideshow sword swallower inspire the bakers to create treats that melt and a dessert swallowed by another dessert.

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

Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

Katie Lee and Zac Young want to scare up a victory. Pastry chefs Michael McGowan and Kareem Queeman have a scream at the spooky star ingredient.

Chef Scott Conant and TV host Katie Brown bring in two masters of Italian pasta-making to see if Bobby Flay's skills can stand up to the test.

Four determined chefs stake out and dish up a continental breakfast. Then, it's a close call to see whose culinary creations make the judges melt.

Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays.

Four expert cookie makers make man-eating Halloween treats and two-sided trick-or-treat bags featuring one candy.

The bakers create tattooed torta della nonnas that honour the carnival's matriarch and get inspired by the Strong Man to smash their desserts.

Molly Yeh whips up fast-food favourites for a test drive in the new van, including a satisfying sandwich, chicken nuggets, and cake on a stick.

Molly Yeh makes a delicious dinner during naptime. She whips up a spin on a popular soup, simple salmon, a rolled omelette and a lightly sweet snack.

Ree Drummond is celebrating slow-cooked food that's quick to make, including best ever oven brisket and slow cooker chocolate pudding cake.

Ree Drummond shares an epic spread for a holiday cocktail party, including whipped feta, sausage rolls and a festive cranberry vodka cocktail.

In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.

Robert Irvine must convince the owners of an airport cafe that a busy playground nearby isn't what's driving away their customers.

Esther Choi shares some of her favourite Korean comfort foods, such as kimbap alongside a simple ramyun, and fresh seafood japchae.

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

Culinary entrepreneur Danny Meyer joins Ina at the barn for conversation, croissants and smoked salmon, coffee and even a pasta lesson.

Astronaut Nicole Mann joins Ina to share stories from her time in orbit. Ina bakes an apple crostata and gives a masterclass in seared scallops.

The bakers create tattooed torta della nonnas that honour the carnival's matriarch and get inspired by the Strong Man to smash their desserts.

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.

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 must prepare a 5-star dinner for 60 soldiers. Using only a mobile army field kitchen and meal rations, he has just seven hours to create a high-end dinner.

Esther Choi shares some of her favourite Korean comfort foods, such as kimbap alongside a simple ramyun, and fresh seafood japchae.

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

Culinary entrepreneur Danny Meyer joins Ina at the barn for conversation, croissants and smoked salmon, coffee and even a pasta lesson.

Astronaut Nicole Mann joins Ina to share stories from her time in orbit. Ina bakes an apple crostata and gives a masterclass in seared scallops.

All remaining 14 cooks compete over the course of three challenges: a luxury dinner battle, a pizza faceoff, and a summer potluck team challenge.

Ree Drummond is celebrating slow-cooked food that's quick to make, including best ever oven brisket and slow cooker chocolate pudding cake.

Ree Drummond shares an epic spread for a holiday cocktail party, including whipped feta, sausage rolls and a festive cranberry vodka cocktail.

In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.