Andrew unveils the diverse delicacies of modern Dubai, such as marinated meat kababs and halwa, a rosewater-flavoured dessert known as a symbol of the region.

Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.

Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.

Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.

Three chefs compete for a chance to take on judge Tiffani Faison. In the first round, they must cook a dish using carrot cake soda and water spinach.

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket.

Guy Fieri's savouring crazy cookies in Sacramento, CA, gangster gator sausage in West Palm Beach, FL, and an out-of-bounds Italian sandwich in Tampa.

Just outside Boston, in Allston, two restaurants share one kitchen cooking up totally different menus - Mexican street food and gastropub standouts.

In Boston, Guy visits a neighbourhood spot spicing up lemongrass chicken and sloppy Joe's with specialty sauces, where he's joined by chef friend Samuel Monsour.

This trip, Guy's going all over the country for some home-style cooking. In California, biscuits and gravy. And in Wisconsin, house-cured meat pizza.

Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.

Four chefs battle for a chance to become a sous-chef for a series judge. They're challenged to break down whole chickens in the first round.

The returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges with crunchy bites worthy of winning up to $20,000.

The remaining chefs must craft a black-tie dish in 90 minutes using only five ingredients, and the hosts throw in surprise challenges along the way.

Adam Richman arrives in the Twin Cities, where he takes on a 40-inch-long bratwurst and two sides to earn eternal glory and a boot of beer.

The crew makes a Hadrosaurus cake for a Dinosaur theme park. And, for the first time since the '80s, Danny has his moustache shaved off!

The Valastros spend summer at the Jersey Shore, and Buddy makes a rollercoaster cake! In Hoboken, the team creates an edible board game!

Ree Drummond prepares for a party with a tasty selection of low-carb starters. She begins with sausage stuffed mushrooms and zucchini roll ups.

Ree makes a variety of sweet festive treats! They include cinnamon roll cookies, red velvet crinkle cookies and no-bake cornflake wreaths.

Ree makes a tasty combo of two comforting classics in one breakfast: carrot cake French toast. Dishes also include corn and chili chowder and fried tomato sandwich!

Ree makes almost healthy versions of classics! They include cheeseburger sliders with Portobello mushrooms instead of buns, cauliflower fried rice and zucchini lasagne.

Eddie Jackson raises the stakes as he surprises home cook and real estate agent Jimmy with a beefy battle against world-famous chef Alex Guarnaschelli.

Design director and home cook Alexis is left speechless when Eddie Jackson surprises her with a face-off against celebrity chef Geoffrey Zakarian.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

During hot weather, Zoë stays cool by making an icebox cake with chocolate wafers and caramel cream, and a no-bake British dessert called a posset.

Before heading to her friend's cabin for the weekend, and since blueberries are in season, Zoë bakes her blueberry lattice bars and scones with wild blueberries.

Makenna invites Chris' mother and 94-year-old grandmother to celebrate his 40th birthday and take recipe-free cooking classes with the other students.

Chef Robert Irvine is in Delaware to help a restaurant that is on the verge of being closed down. Robert must motivate an owner who is deep in debt.

In Port Jervis, New York, Robert helps a restaurant with an identity crisis. The owner needs a change or this small-town gem will have to close.

To earn a spot in the finale, the sibling bakers make "The Cat in the Hat" helper desserts with an animal character who brings joy to children.

During hot weather, Zoë stays cool by making an icebox cake with chocolate wafers and caramel cream, and a no-bake British dessert called a posset.

Before heading to her friend's cabin for the weekend, and since blueberries are in season, Zoë bakes her blueberry lattice bars and scones with wild blueberries.

Makenna invites Chris' mother and 94-year-old grandmother to celebrate his 40th birthday and take recipe-free cooking classes with the other students.

The arena heats up as host Eric Adjepong welcomes three chefs who are ready to show Chef Alex Guarnaschelli and the judges their unique take on cooking with spice.

Host Eric Adjepong welcomes three shellfish experts from Louisiana, Maine and Hawaii to challenge Chef Alex Guarnaschelli in two intense rounds of cooking.