Three new chefs try to topple the returning champion while dealing with a funny cake, an unusual, canned item, and a meaty pie.

In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.

Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

Guy Fieri reels perfect pierogies in Westminster, Colorado, killer Caribbean in San Antonio, Texas, and Southern seafood in Brunswick, Georgia.

Former Olympian and chef Dawn Burrell and West Coast legend, Chef Rob Lam, must face off before they go for the gold against Bobby Flay.

Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient.

The bakers create cryptic message desserts that reveal an eerie dispatch from the other side, and one baker wins $1,000 for their mysterious missive.

Robert Irvine travels to West Virginia to help a struggling single dad sort out the confusion of his Italian-American-barbecue restaurant.

Guy Fieri samples spicy and sweet foods, such as righteous rum cake in Georgia, artisan pizza in Colorado, and dynamite duck in San Antonio.

Guy Fieri goes fanatical for Phoenix-area fare. There's Irish-Southwest mashups, spiced-up pizza and redefined Mexican street food.

Fashionable men, chef Geoffrey Zakarian and TV host Carson Kressley, team up to take down Bobby Flay and tackle his basic button-down fashion choices.

Actress Ali Larter and chef Michael Voltaggio attempt to throw Bobby Flay off his game with an international twist on the usual battle.

Chefs Tiffani Faison, Brian Malarkey, and Gabe Bertaccini react to outrageous viral food moments with hilarious commentary and professional insight.

Campfire cooking heats up and wedding cakes collapse as Tiffani Faison, Brian Malarkey, Gabe Bertaccini, Adrienne Cheatham, and Zac Young weigh in.

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

Selena and Chef Alex Guarnaschelli prepare for her tree-trimming party. The feast includes black pepper roast beef and chocolate candy cane bark.

Creativity turns creepy as the bakers must craft a horrifying fusion of two beings into one monstrous spliced souls dessert.

Things get sizzling as Michael Symon grills a strip steak with a secret ingredient, combines tomatoes with orecchiette and samples a bourbon cocktail.

Ree Drummond is updating classic pizza recipes; she prepares cauliflower pizzas, chicken Caesar salad pizza and then a watermelon pizza - perfect for kids.

Ree shares her top tips for putting a care package together for her child at college. She bakes a tempting lemon and raspberry cake, and some healthier snacks.

The young bakers work together to create two cakes that fit together like a puzzle and decorate each puzzle cake piece to represent their sibling.

Inspired by outrageously good sleepover breakfasts, each sibling team makes an over-the-top dessert imposter breakfast with three different dishes.

Four chefs create plates that go with a cup of coffee, then try to please the judges with a lot of cheese. Things get nutty in the final stakeout.

The remaining 11 chefs must dig up their basket ingredients and transform the mix of high-quality and low-quality items into five family-style dishes.

Creativity turns creepy as the bakers must craft a horrifying fusion of two beings into one monstrous spliced souls dessert.

Andrew Zimmern explores the elaborate and unique food feasts of Kyoto, Japan. He samples their traditional multicourse meal known as kaiseki and the comfort food obanzai.

Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert's help to salvage their family legacy.

Four chefs create plates that go with a cup of coffee, then try to please the judges with a lot of cheese. Things get nutty in the final stakeout.

The remaining 11 chefs must dig up their basket ingredients and transform the mix of high-quality and low-quality items into five family-style dishes.

The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one dish must be a dessert.

Ree shares her top tips for putting a care package together for her child at college. She bakes a tempting lemon and raspberry cake, and some healthier snacks.