The chefs showcase what they know about making amazing Venetian dishes. But a strikingly strange ingredient threatens to throw them off their game.

Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

From a Houston joint's Argentinian empanadas to street tacos in Cancun, Mexico, Guy Fieri digs into flavours spanning the Americas.

Guy Fieri grabs gangster global grub such as oxtail and curry goat from a Jamaican joint in Houston, and a 24-hour burrito hot spot in Cancun, Mexico.

Sunny Anderson and Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavours.

Michael Symon and Chrissy Metz put their heads together and noodle up a way to help chefs Loic Sany and Taylor Haupt prevail against Bobby Flay.

Jesse Palmer challenges the eight bakers to turn breakfast items into Thanksgiving desserts. Next, the competitors team up to create potluck-inspired desserts.

Robert Irvine heads to Louisiana to help a restaurant struggling to stay afloat after consecutive years of losing more than $100,000. Can Robert reverse the trend?

Molly Yeh's mum visits from Chicago for garden planting and a campfire supper, which includes breakfast tacos, charred sweet corn salsa and raspberry marshmallows.

Molly Yeh hosts Thanksgiving on the farm. Her menu includes sweet-and-smoky turkey, pretzel stuffing, creamed corn and lemon almond cake with cranberry glaze.

Molly throws her annual supper party to celebrate the end of the harvest. She serves up goulash with bread dumplings and finishes with a spiced apple pie.

Molly prepares a special menu to make ahead for her visiting girlfriends. Dishes include sticky rhubarb short ribs and whipped cheesecakes.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

The Nice Team makes warm and toasty desserts, and the Naughty Team makes chill and frosty treats. Each team then creates an edible holiday village.

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

Host Eric Adjepong invites three spud experts from across America to challenge Alex Guarnaschelli with one of America's favourite foods: the potato.

Three California-based chefs aim to take down Alex Guarnaschelli with their coastal cuisine. Can their skills in Californian food can win over the judges?

This trip, Guy is after some serious soup. In Baltimore he finds an Irish pub serving seafood gumbo, while in Eugene he finds a joint serving over 80 different soups.

Guy hits the pavement for a tour of Baltimore. He meets a local legend specialising in crab plates, before hitting a place with bacon-wrapped meatloaf.

This time Guy is on a hunt for the best chicken dinners. In Des Moines, he finds a Southern spot serving up some serious fried chicken with red velvet waffles.

Guy finds an Ecuadorian spot cooking up chicken with rice and pork with hominy. Next, he goes to a market for Dungeness crab and Cajun crawfish pie.

The reigning champ defends their title against Jamie Tran and Isaac Toups as they handle the cheesy curveballs and dairy-driven twists of Flavortown.

The eight remaining chefs must work in teams to survive the fifth shift. Judges Brooke Williamson and Ayesha Nurdjaja will send two chefs home.

The six bakers create a twist on traditional Hanukkah jelly doughnut-inspired desserts. And, they make holiday decorated upside-down cakes.

The five bakers create an over-the-top version of a holiday trifle. The classics continue in the main heat when they make the ultimate Charlotte royale.

Jesse Palmer asks the bakers to combine two of the fall season's best treats and make seasonal coffee drink cinnamon rolls and fall-themed yule logs.

The reigning champ defends their title against Jamie Tran and Isaac Toups as they handle the cheesy curveballs and dairy-driven twists of Flavortown.

The eight remaining chefs must work in teams to survive the fifth shift. Judges Brooke Williamson and Ayesha Nurdjaja will send two chefs home.

An over-confident young chef with high-end ambitions for his French restaurant must face the realities of running a business.