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.

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.

Three champions are on a mission to beat judge Marc Murphy. The chefs get escargot in the first basket, and a spicy surprise awaits them in the entree basket.

Previous winners return to take on judge Maneet Chauhan. Cereal and odd meatballs make for a tough round one, and an edible centrepiece is in the next basket.

This trip, Guy's getting a taste of global flavour. In Cincinnati, Jamaican jerk chicken and spicy snapper, and in Duluth, Thai-style burritos and lamb curry.

Guy hits some small towns with big flavours on this trip. In Wisconsin, he finds a roadside bar serving sandwiches stuffed with brisket and crispy pork belly.

In Cincinnati, Guy finds three restaurants on the same street. First, a pub serving hot dogs, then a Belgian spot with waffles and finally, a Southwestern joint.

Guy heads to Baltimore for some righteous ravioli and killer clams, before heading to Eugene for a meaty, cheesy masterpiece with a double dose of pork.

Four more chefs try to score the chance to work as a judge's sous-chef. Offal is an awfully shocking surprise, and a cut of meat proves problematic.

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

The competition's first $20,000 prize winner is back to battle Michelle Wallace and Adam Greenberg in making Flavortown's boldest over-the-top dishes.

The nine remaining chefs face constant twists and turns, including missing kitchen equipment, while making a meal for judge Marcus Samuelsson.

A Jersey Shore surf shop owner wants a summery cake for a surfing contest. And, Mauro gets melon fever with a cake order for a watermelon festival!

The sky's the limit! Buddy creates a beautiful butterfly cake for a local zoo. Meanwhile, the team gets an order for the US Air Force. Will it take off?

Buddy and the team make a giant cake to mark the release of a rescued sea turtle. Meanwhile, Grace delivers a cake on roller skates!

Buddy and the guys build a giant hula dancer cake for his niece's Sweet 16 party. Plus, a pet store owner wants a tiny cake fit for a hamster.

Ree and Ladd enjoy a night in together with some delicious dishes. She makes surf and turf skewers, romaine wedge salad with a tasty ranch dressing.

Ree has two busy days ahead of her so she prepares some meals in advance. Her recipes include maple sausage breakfast burritos and cobb-wedge salad.

Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

To celebrate the Middle East's incredible food, the hosts visit the Qatar International Food Festival and share delicious regional dishes.

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.

For her new book about cookies, Zoë's oatmeal raisin cookies pass her boys' taste test, but she must start over when they don't like her raspberry Linzer.

Inspired by the flavours and fun at the Minnesota State Fair, Zoë makes an angel food cake with a cherry studded whipped topping and orange cream pops.

Makenna highlights Provence and welcomes students with vastly different skill levels - from a total kitchen novice to a cookbook author.

Robert tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill. Can he help the owners or will they close?

Robert Irvine helps a beloved restaurant on the brink of closing its doors in Ferguson, Missouri. The owners have run out of money and options!

The owner of a Cajun seafood restaurant is too friendly with her employees. Can Robert Irvine help her to command respect and become a real boss?

For her new book about cookies, Zoë's oatmeal raisin cookies pass her boys' taste test, but she must start over when they don't like her raspberry Linzer.

Inspired by the flavours and fun at the Minnesota State Fair, Zoë makes an angel food cake with a cherry studded whipped topping and orange cream pops.

Makenna highlights Provence and welcomes students with vastly different skill levels - from a total kitchen novice to a cookbook author.

Three skilled chefs from Oklahoma, Georgia and Texas attempt to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

Three chocolatiers from Tennessee, Florida and California enter the arena to take on chef Alex Guarnaschelli in a competition for dessert domination.