The chefs struggle with a "secret" meat in the entrée basket. Then, they must use their creativity to mix avocado and superfood desserts successfully.

After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

Guy Fieri is in Barcelona for a gastronomic feast! He tries out dishes from prawn and quail tapas, to traditional Catalan specialties including veal-head stew.

Guy Fieri unhinges his jaw for some mega-mouthful meals. In Louisville, KY, a seafood spot piles their specialities on top of waffles and he visits a BBQ food truck.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up, while chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Jet Tila and Sutton Foster create a new musical for Bobby Flay, while pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

The remaining three bakers create cakes decorated like gifts that reveal a surprise when sliced. Who will win the cash prize of $25,000?

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?

Guy Fieri stops in Portland, OR, and Charlotte, NC, to sample grilled cheese sandwiches with a twist, schnitzel, sausage and Swiss specialities.

Guy Fieri hunts down meaty favourites in Kentucky and North Carolina. He enjoys an Irish pub's cottage pie, Asian-barbecue fusion and pimento-topped burgers.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake to try to get Bobby Flay to fumble.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness. Chefs Josh Elliot and Vicky Colas attempt to beat Bobby Flay.

Chefs like Damaris Phillips, Joe Isidori, and Arnold Myint react to massive food creations, sushi blunders, and more unforgettable viral food moments.

Knife skills are put to the test and rookie home cooks learn lessons the hard way as chefs Damaris Phillips, Joe Isidori, and Arnold Myint weigh in.

Twenty-six of the remaining 55 cooks compete to make a Sunday breakfast, a perfect scallop, and the best one-pot dish.

Five cookie makers reveal who's on Santa's nice and naughty list and create a display of cookie angel figurines filled with good spirits.

Jesse Palmer asks the ten bakers to highlight a nut or seed in a holiday dessert. Next, the competitors must use a holiday ingredient in unseasonable desserts.

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

Ree loves cooking for two. She enjoys spatchcock chicken with her daughter. Then, she makes lasagne to freeze and Ree and Ladd enjoy frontier-style steak and chips.

Ree prepares a lunch for the hardworking cowboys. She makes chicken-fried steak sliders, buttermilk biscuits and gravy. Plus, dessert is cherry pie cookie bars.

The chefs crush open crustaceans in every round to make sensational seafood meals. Plus, will a risky plan in the dessert round will work out?

Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

Four chefs need all hands-on deck to deliver a dish that needs two hands to take down. Then, they hit the fryers to create fried finger food.

The teams must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish.

Jesse Palmer asks the ten bakers to highlight a nut or seed in a holiday dessert. Next, the competitors must use a holiday ingredient in unseasonable desserts.

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.

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!

Four chefs need all hands-on deck to deliver a dish that needs two hands to take down. Then, they hit the fryers to create fried finger food.

The teams must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish.

Host Jeff Mauro challenges the three remaining teams to create a scene that features adorable woodland animals going for gold in an Olympic event.

Ree loves cooking for two. She enjoys spatchcock chicken with her daughter. Then, she makes lasagne to freeze and Ree and Ladd enjoy frontier-style steak and chips.

Ree prepares a lunch for the hardworking cowboys. She makes chicken-fried steak sliders, buttermilk biscuits and gravy. Plus, dessert is cherry pie cookie bars.