The team go head-to-head armed with regional dishes in this challenge. Guest judge Buddy Valastro decides who advances to the cupcake finale.

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.

In Portsmouth, New Hampshire, Tyler challenges the four remaining teams to create 70 holiday lunches for 70 VIP judges. Plus, they face a surprise task!

Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient.

Fashionable men, chef Geoffrey Zakarian and TV host Carson Kressley, team up to take down Bobby Flay and tackle his basic button-down fashion choices.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

Money is no object for the four competing chefs in Flavortown! Guy Fieri demands the chefs spend over $60 to make their signature high-end dinner.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta.

Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.

Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Molly Yeh is cooking a Norwegian dinner celebration on the farm. She starts with lefse hot dogs with fennel slaw and open face salmon and avocado sandwiches.

Molly Yeh makes cosy dishes for her skating trio. On the menu are fried beef tacos, cheesy parmesan broccoli, and coffee cookie butter cones for dessert.

Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.

Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.

Host Molly Yeh tasks the remaining bakers with using a few of her farm favourites to make delightful breakfast treats that wake up the judges' palates.

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.

Giada De Laurentiis hosts Christmas Eve dinner with her Italian family. During the preparation, Giada explains this traditional Italian holiday event.

Giada De Laurentiis is ready to impress her dinner party guests with desserts that include Espresso Cake with Tuscan Liquor Buttercream and a Walnut Rosemary Tart.

Money is no object for the four competing chefs in Flavortown! Guy Fieri demands the chefs spend over $60 to make their signature high-end dinner.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta.

Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

The chefs learn how to make scratch-made pasta from authentic Italian nonnas. Tempers flare during a team-based pasta challenge.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Molly Yeh is cooking a Norwegian dinner celebration on the farm. She starts with lefse hot dogs with fennel slaw and open face salmon and avocado sandwiches.

Molly Yeh makes cosy dishes for her skating trio. On the menu are fried beef tacos, cheesy parmesan broccoli, and coffee cookie butter cones for dessert.

Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.

Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.

Host Molly Yeh tasks the remaining bakers with using a few of her farm favourites to make delightful breakfast treats that wake up the judges' palates.

The team go head-to-head armed with regional dishes in this challenge. Guest judge Buddy Valastro decides who advances to the cupcake finale.

In Portsmouth, New Hampshire, Tyler challenges the four remaining teams to create 70 holiday lunches for 70 VIP judges. Plus, they face a surprise task!

Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient.

Fashionable men, chef Geoffrey Zakarian and TV host Carson Kressley, team up to take down Bobby Flay and tackle his basic button-down fashion choices.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.

Robert heads to Boulder City, Nevada to help struggling pizza restaurant Vinny's Little Italy. The owner is stuck in his ways and risks losing everything.