The gang kick off summer with a mouth-watering menu. Sunny Anderson cooks a sizzling summer burger, while Bev Weidner makes her grilled salmon tacos.

The four remaining teams pan for gold to earn their seed money. Tyler Florence challenges the teams to use a classic Alaskan ingredient - crab - to create a special dish.

Ayesha Curry is a busy author and mother who loves to entertain family and friends. She cooks fuss-free and delicious recipes at home suitable for every occasion!

Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Four up-and-coming chefs compete before a panel of experts. The chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

Giada prepares restaurant-quality food at home. Dishes include Pan Seared Salmon with Summer Succotash, Penne with Pork Ragout and New York Strip Steak.

Valerie Bertinelli and Duff Goldman bring the fun of a spelling bee into the kitchen! The bakers make spelling bee word tarts with assigned words on top.

Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip.

Andrew explores the country classics of Nashville, from hot chicken to chess pie. Other mainstays range from heaven-sent biscuits smothered in gravy to juicy barbecue.

Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

Chefs must transform iconic breakfast items into a delicious dinner and use a featured ingredient they select while blindfolded.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.

It's Purim, and Molly's menu includes short rib gnocchi, red wine slushies, and poppy seed hamantaschen. Plus, there's a breakfast of cheesy spinach matzo brei.

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos, octopus tostadas, and Filipino chicken adobo.

In the first round, contestants must masterfully transform strange fungi and frozen treats, and their faces say it all when tasting unappealing basket ingredients.

The four remaining teams pan for gold to earn their seed money. Tyler Florence challenges the teams to use a classic Alaskan ingredient - crab - to create a special dish.

Ayesha Curry is a busy author and mother who loves to entertain family and friends. She cooks fuss-free and delicious recipes at home suitable for every occasion!

Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Two families compete, pitting Pakistani-Appalachian fusion against Iowa-inspired comfort food to impress judges Cody and Sam Carrol and Jake Smollett.