Robert Irvine travels to Escondido, California to help a novice restaurant owner completely transform her struggling retro diner.

In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.

In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.

No body part is safe as Halloween hopefuls check in to the Hotel Henson! They make faces out of pie and impress the judges with blood spatter cakes.

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

Chefs Max Hosey and Ash Fulk are challenged to impress judges Claire Robinson and Scott Conant with a pork belly dish. Who will win and take on Bobby?

Chefs Sarah Cloyd and Danny Brown compete for a chance to beat Bobby. They must impress actress Ana Gasteyer and chef Josh Capon.

Jet Tila may be friends with the Titans, but he's ready to be "not so friendly" to add Triple Threat Champion to his list of accolades.

Martel Stone brings his West African-inspired flavours to settle a score with Titan Brooke Williamson and win $25,000.

Four top cookie makers reveal how the creepers relax the day after Halloween and try to bury the competition with 3D ancient coffins.

The bakers redesign a dessert to represent methods of death. Plus, two bakers must create cat-sized cakes that display the judges' last wish desserts.

Ree Drummond updates some potluck cookout essentials, including blueberry crisp dump cake, hot honey corn and maple bourbon baked beans.

Ree Drummond makes Italian-inspired favourites, including creamy shrimp pasta, crispy fried eggplant, and pea and burrata salad.

The chefs are in for a puzzle when they discover a very sweet drink and a tricky beef product in the first round. A giant clam proves challenging.

Robert Irvine journeys to San Diego to meet a Café owner who has lost her passion for food, is quickly spirally into debt and needs Robert's immediate help!

Chefs Adrienne Cheatham, Ayesha Nurdjaja, and Zac Young weigh in on collapsing baked goods, painful kitchen wipeouts, and an exploding egg prank.

Esther Choi, Joe Sasto, and Kalen Allen react to kitchen robots attempting to cook, spicy pepper challenges, and more outrageous food moments.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

The bakers redesign a dessert to represent methods of death. Plus, two bakers must create cat-sized cakes that display the judges' last wish desserts.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

Chefs Adrienne Cheatham, Ayesha Nurdjaja, and Zac Young weigh in on collapsing baked goods, painful kitchen wipeouts, and an exploding egg prank.

Esther Choi, Joe Sasto, and Kalen Allen react to kitchen robots attempting to cook, spicy pepper challenges, and more outrageous food moments.

Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.

The bakers create ghostly transformation desserts to win $1,000, and the bottom three bakers must create a ghost dessert based on an actual ancestor.

Ree Drummond makes Italian-inspired favourites, including creamy shrimp pasta, crispy fried eggplant, and pea and burrata salad.

The chefs are in for a puzzle when they discover a very sweet drink and a tricky beef product in the first round. A giant clam proves challenging.