Andrew Zimmern retraces the footsteps of Lewis and Clark in the Pacific Northwest. He tries Pacific lampreys, forages for barnacles and harvests sea salt.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Four New Orleans chefs take on a Mardi Gras competition! Their baskets feature NOLA favourites including po' boys, and there's a boozy coffee challenge for dessert.

The chefs prepare small plates and creative drinks in every round for a special cocktail party! Ingredients include finger limes, Scotch whisky and edible gold.

The chefs race the clock with challenges that include crustaceans and a fancy pasta in the first basket. And, can they make the most of an expensive mushroom?

Four teams go into battle to imagine their most terrifyingly tasty displays yet: an attack by a swarm. The special guest judge is horror-comedy actress Harley Quinn Smith.

Three teams create Halloween-themed displays that show how well-known holiday mascots go trick-or-treating. Actor Jackson Rathbone guest judges.

In a spine-tingling finale, the two remaining teams must turn a classic fairy tale into a terrifying scary tale. Actor Caleb McLaughlin serves as guest judge.

Three expert teams choose two of the scariest monsters imaginable and meld them into one edible maniacal monster mashup!

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

The final three commemorate the carnival's lost souls with flourless desserts and create new attractions for the title of Halloween Baking Champion!

Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

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.

Chefs Sarah Cloyd and Danny Brown compete for a chance to beat Bobby. They must impress actress Ana Gasteyer and chef Josh Capon.

Young chefs Yehuda Sichel and Remy Pettus are eager to topple Bobby. Can they make a meal to dazzle judges Michael Voltaggio and Jaymee Sire?

The final two teams go head-to-head in Fairbanks, Alaska, where intense challenges test both food trucks. Which team will win the grand prize of $50,000?

Three lobster specialists use their skill with the king of crustaceans to try and sink their claws into Alex Guarnaschelli's reputation.

The bakers make cakes that have become decayed, using fermented ingredients like sauerkraut. The finalists create masterpieces that rot before the judges' eyes!

Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.

Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.

Home cook and pharmacist Jose is stunned when Eddie Jackson reveals his big audition is a competition! She goes head-to-head with chef Kelsey Barnard Clark.

Home cook and middle school band leader Jonathan is shocked when Eddie Jackson reveals he will be competing against world-famous chef Alex Guarnaschelli.

The chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.

Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

The final three commemorate the carnival's lost souls with flourless desserts and create new attractions for the title of Halloween Baking Champion!

The final two teams go head-to-head in Fairbanks, Alaska, where intense challenges test both food trucks. Which team will win the grand prize of $50,000?

Nancy's aunt Jean is visiting, so she is cooking her favourite dishes. On the menu: fish and chips with a tangy tartar sauce and a super simple succotash.

Nancy is at the country club, David plays in a tournament and she is catering. She prepares rib sandwiches with horseradish sauce and sweet potato fries.

Andrew Zimmern retraces the footsteps of Lewis and Clark in the Pacific Northwest. He tries Pacific lampreys, forages for barnacles and harvests sea salt.

This trip, Guy goes from coast to coast. In New Jersey, he tries crab-stuffed flounder before heading West for pizza in Arizona and grilled chicken in California.

Guy has another taste of both coasts. In California he tries stuffed pork chops and lobster mac 'n cheese before heading East for a crab melt sandwich.

In Bakersfield, Guy has some meaty Texas chilli and decadent pumpkin pancakes. Then in Phoenix, he finds a gourmet taco spot mixing up a mean mole.

It's all Bakersfield all the time, as Guy eats the best cuisine the town has to offer, including breath-taking Basque, glorious Greek and tasty Thai.

Guy tours Charlotte with NASCAR driver Clint Bowyer. They have dynamite burgers, a unique spin on shrimp and some smoking hot chicken.

This trip Guy is indulging in some rich recipes. He has a glorious gumbo and a spicy mahi mahi speciality, and then some luscious lamb ragout.

Guy hits up some fusion cuisine this trip. He goes to a Korean-Mexican mashup in Los Angeles, before heading to Charlotte for a Serbian pizza place.

Guy heads to Charlotte, N.C., home of low country favourites such as collard greens, shrimp and grits. And in Vegas, a strip mall spot serves up crepe specialties.

Guy gets a taste of the Far East in Las Vegas, where its original Japanese spot rolls out sushi and udon. Plus, there's an Asian spin on classic grilled cheese.

Guy checks out cuisine spanning three continents. In Denver, a quick-service spot has a twist on Indian curry and a Brazilian bistro cooks up croquettes.

Nancy's aunt Jean is visiting, so she is cooking her favourite dishes. On the menu: fish and chips with a tangy tartar sauce and a super simple succotash.