The team make an orange cranberry wreath cake and a flame of love cocktail. Plus, Marcela Valladolid shows how to set a holiday table that sparkles.

Jenny Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.

A family from California who enjoy a plant-based diet goes against a family that loves hearty, comfort food. The judges choose who takes home $10,000.

Trisha and her niece, Ashley, show how to make satisfying meals on a tight budget. Recipes include chicken and spinach mac n' cheese and chop chop salad.

Trisha invites the Nashville Predators over for an epic meal. She lays out a feast which includes loaded curly fry nachos and peanut butter and jelly bars.

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Four chefs go head-to-head in a holiday madness showdown. The final two chefs must make a holiday brunch using only one ingredient from each aisle.

Competitors make appetizers using naan bread and blood sausage. Later, the judges hope that the chefs know how to prepare an expensive fish.

Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.

Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

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

Fatigue sets in as the chefs face hours seven and eight while turning one bag of ingredients into three distinct meals for judge Scott Conant.

Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.

Molly and her husband bring some bowling party fun to the farm. The menu features sweet potato waffle fry nachos and coconut cake balls.

While Nick and his dad are busy fixing farm equipment, Molly makes flatbreads with lemon yogurt and spiced chicken pot pies.

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.

Ree makes Ladd's favourite foods. He loves spatchcock BBQ chicken, thin and crispy waffle fries and for dessert spoon cake with gooey chocolate frosting.

Ree hosts a girls' night at the lodge. On the menu is a spread of canapes like citrus shrimp nachos and courgette and quinoa cakes with herby yoghurt.

Giada hosts a star-themed cocktail party. On the menu are small bites like crispy bacon-wrapped dates, crostini with ricotta and chocolate amaretti cookies.

Giada visits LA's Belcampo Meat Company to learn about different meat cuts. Then, she makes flat iron steak with pepper pesto and skirt steak with Asian bruschetta.

Four ambitious kids bring their cooking skills to the kitchen. In the first round, ground beef and chocolate present a conundrum.

Four chefs go head-to-head in a holiday madness showdown. The final two chefs must make a holiday brunch using only one ingredient from each aisle.

Competitors make appetizers using naan bread and blood sausage. Later, the judges hope that the chefs know how to prepare an expensive fish.

Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.

Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.

Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.

Valerie Bertinelli and Duff Goldman task the four young bakers with creating a two-flavour sheet pan pie, and the winners make it to the finale.

Molly and her husband bring some bowling party fun to the farm. The menu features sweet potato waffle fry nachos and coconut cake balls.

While Nick and his dad are busy fixing farm equipment, Molly makes flatbreads with lemon yogurt and spiced chicken pot pies.

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.

Four ambitious kids bring their cooking skills to the kitchen. In the first round, ground beef and chocolate present a conundrum.

The team make an orange cranberry wreath cake and a flame of love cocktail. Plus, Marcela Valladolid shows how to set a holiday table that sparkles.

A family from California who enjoy a plant-based diet goes against a family that loves hearty, comfort food. The judges choose who takes home $10,000.

Trisha and her niece, Ashley, show how to make satisfying meals on a tight budget. Recipes include chicken and spinach mac n' cheese and chop chop salad.

Trisha invites the Nashville Predators over for an epic meal. She lays out a feast which includes loaded curly fry nachos and peanut butter and jelly bars.

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Guy Fieri lets four chefs choose from different budgets over three rounds. The competitors must decide whether to start off big or wait until the end.

Guy Fieri gives four chefs a list of clearance items to use over the course of the competition. What will they use to create a spicy seafood feast?

Guy Fieri enlists the help of his mum and his wife in Mother's Day games featuring teams of mums and their children who run family restaurants together.