Four devotees of the cooking icon Julia Child aim to make her proud with a twist on her fish stew. Later, there's an odd combo in the dessert basket.

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter's establishment get back on their feet.

Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

In a haunted mansion, 10 bakers depict their number one Halloween fright in a dessert that pumps edible blood.

Robert Irvine heads to California to save a struggling Italian kitchen and market. The fiery owner needs Robert's help to decipher why the restaurant is failing.

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's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

Actor Reid Scott and chef Sunny Anderson team up to beat Bobby. In the first round, chefs Ned Baldwin and Sieger Bayer must cook with black trumpet mushrooms.

Damaris Phillips and Michael Symon are desperate to take down their pal Bobby. They hope New York chefs Andrew Lukovsky and Airis Johnson can do the job.

Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.

Selena Gomez and Shirley Chung create a fusion version of a childhood favourite. Later, Selena tries to make a dish good enough for the Ms Chi's menu.

Novelist Ann Patchett joins Ina for a fun-filled day at the barn, complete with a country dessert and a delicious grain salad done two ways.

Chef Eric Ripert stops by Ina Garten's barn to share some French apple tart, stunning seared tuna with ginger soy salad, and life-changing stories.

There are only three chefs remaining as host Tituss Burgess welcomes Andrew Zimmern for a late check-in. The competitors make a midnight snack.

The bakers make organ donation desserts, and one baker wins $1,000. The bottom three bakers make treats featuring a demon-possessed household item.

Joanna shares her all-time favourite recipes, including Chicken Cordon Bleu, Gruyère Potato Casserole, and Arugula and Dried Cherry Salad.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.

Four returning champions compete in the finale of this special tournament to win a dream trip to follow in Julia Child's footsteps in France!

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

The final bakers face their darkest fears by creating a "most feared demise" cake to win the championship title and $25,000.

Duff Goldman's battle continues against Lincoln Alexander's team as they create cakes inspired by cartoons that feature gravity-defying effects.

The bakers make organ donation desserts, and one baker wins $1,000. The bottom three bakers make treats featuring a demon-possessed household item.

Robert Irvine heads to Chicago to try and save an iconic south side restaurant. The establishment has been running for 30 years but needs serious help.

The final bakers face their darkest fears by creating a "most feared demise" cake to win the championship title and $25,000.

Duff Goldman's battle continues against Lincoln Alexander's team as they create cakes inspired by cartoons that feature gravity-defying effects.

The chefs travel to Otranto, Italy, to purchase fresh seafood from the docks. Then, the judges task them with their most difficult challenge yet.

Joanna shares her all-time favourite recipes, including Chicken Cordon Bleu, Gruyère Potato Casserole, and Arugula and Dried Cherry Salad.

Joanna shares her recipes for spinach enchiladas with a side of Mexican rice and charro beans, queso blanco, fresh tomato salsa and churro cookies.