Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.
Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.
Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.
Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.
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.
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!
The gang are serving up some tricks and even better treats for Halloween with monster mac and cheese, butternut squash soup and pass the cauldron cake.
Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side.
Molly Yeh has fun with Thanksgiving classics for a gathering on the farm. She serves up pomegranate glazed turkey legs with slow cooker greens and dumplings.
The five remaining teams create displays depicting an epic battle between clowns and zombies. Which team will fail to impress the judges and be sent home?
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.
The final four pumpkin carvers create terrifying monsters-in-law and larger-than-life monster party scenes. The winning carver takes home the $25,000 prize.
Ree raids the cupboards and whips up several showstopping dishes. She makes chickpea curry, peanut butter bars, tapenade crostini and seven-can soup.
Ree's father-in-law is helping on a big project on the ranch. To show she's grateful, she makes rib-sticking Tex-Mex lunch and spicy shredded pork, plus more!
Alex Guarnaschelli gets an assist from Malin Akerman. Andrew Bent and Alejandro Barrientos try to steal a win while Malin runs interference in the kitchen.
Golf star Michelle Wie joins Scott Conant to add a stroke to Bobby's game. Jeannette Liebers and Chris Bonnivier try to make sure Bobby takes a mulligan.
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.
At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.
At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special?
The competitors take on Southern classics like hush puppies and black-eyed peas. Then fruity, creamy and doughy desserts feature in the final round.
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!
The gang are serving up some tricks and even better treats for Halloween with monster mac and cheese, butternut squash soup and pass the cauldron cake.
Three expert teams choose two of the scariest monsters imaginable and meld them into one edible maniacal monster mashup!
The teams conjure up displays inspired by the classic film, The Exorcist. Next, they must showcase the ultimate battle between good vs evil.
Jonathan Bennett challenges the teams to create spooky edible displays based on the terrifying inspirations behind beloved fairy tales.
The six remaining teams create killer displays featuring a clown terrorising an innocent victim at the scariest carnival ever seen!
Alex Guarnaschelli gets an assist from Malin Akerman. Andrew Bent and Alejandro Barrientos try to steal a win while Malin runs interference in the kitchen.
Golf star Michelle Wie joins Scott Conant to add a stroke to Bobby's game. Jeannette Liebers and Chris Bonnivier try to make sure Bobby takes a mulligan.
The competitors take on Southern classics like hush puppies and black-eyed peas. Then fruity, creamy and doughy desserts feature in the final round.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.
Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.
Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.
Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.
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.
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.
Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation?
Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.
Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.
Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.
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.
The owner of a Cajun seafood restaurant is too friendly with her employees. Can Robert Irvine help her to command respect and become a real boss?
The hosts share a bountiful feast of autumn flavours with dishes like creamy chicken and dumplings, Mauro apple crumb cake and easy slow cooker sauerbraten.
Molly Yeh decides it's high time to invite her college friends over to the farm. She creates a Middle Eastern feast with crispy falafel and homemade labneh.
Molly Yeh hosts a Halloween party for all her friends and their little monsters. She makes an array of spooky treats including ghost hand pies and broccoli franken tots.
The four remaining teams create astonishing displays that show what happens when a witch gets a new broomstick. Which team will be sent home?
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.
At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.
At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special?
In the first-round formidable chefs compete to impress Alton Brown. Then, in round two the winner battles it out with a legendary iron chef.
Ree makes take away breakfast biscuits for her husband and son. While they're out, she's whipping up: Cajun brisket, sausage rigatoni, and an omelette.
Ree shares four vibrant recipes to celebrate the colours of summer. There's noodle salad, a truly summery blueberry nectarine crisp and strawberry ice cream.
Amanda Freitag and Sunny Anderson team up to demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron.
Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.
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 competitors work with game meat in every round, starting with wild boar. Later, Black Forest cake is a woody treat in the dessert round.
The owner of a Cajun seafood restaurant is too friendly with her employees. Can Robert Irvine help her to command respect and become a real boss?
The hosts share a bountiful feast of autumn flavours with dishes like creamy chicken and dumplings, Mauro apple crumb cake and easy slow cooker sauerbraten.
The five remaining teams face their hardest flavour challenge yet as Jonathan Bennett asks them to make over a classic Hollywood monster.
Jonathan Bennett invites the remaining four teams to a killer dance party where ravenous zombies have brain-inspired treats on the menu!
Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays.
The final two teams imagine what creepy creatures are lurking in dark corners of a haunted attic for the title of champion and a $25,000 prize.
Amanda Freitag and Sunny Anderson team up to demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron.
Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.
The competitors work with game meat in every round, starting with wild boar. Later, Black Forest cake is a woody treat in the dessert round.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.
Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.
Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.
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.
Four chefs battle for a chance to become a sous-chef for a series judge. They're challenged to break down whole chickens in the first round.
Four more chefs try to score the chance to work as a judge's sous-chef. Offal is an awfully shocking surprise, and a cut of meat proves problematic.
In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.
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.