In Rome, NY, Robert Irvine helps a restaurant owner with serious health issues figure out a plan to reduce stress personally and professionally.

Guy visits a spot that's serving up hearty home cooking with a healthy spin. And, he checks out a Mexican joint that's located inside a gas station.

Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

Actor Ben Rappaport teams up with Amanda Freitag for a behind-the-scenes special. It gets personal when two people who know Bobby very well try to beat their boss!

Ego Nwodim joins chef Michael Symon to go for a win in Bobby's kitchen. Rock-star chefs Brandon Baltzley and Bill Crites must think on the fly if they want victory.

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

Robert Irvine goes to Catalina Island for the new tourism season and celebrates the island getting back on its feet. Plus, he helps a restaurant open with a bang.

Culinary entrepreneur Danny Meyer joins Ina at the barn for conversation, croissants and smoked salmon, coffee and even a pasta lesson.

Astronaut Nicole Mann joins Ina to share stories from her time in orbit. Ina bakes an apple crostata and gives a masterclass in seared scallops.

Ina Garten makes overnight Belgium waffles for Pulitzer Prize-winning author David Remnick before hosting a parmesan chicken cooking class.

Actress Emily Mortimer joins Ina for a day of conversation, comforting ravioli and a Sunday recipe swap: Yorkshire pudding and American brunch boards.

Creativity turns creepy as the bakers must craft a horrifying fusion of two beings into one monstrous spliced souls dessert.

For this challenge, Duff Goldman's squad and Timbo Sullivan's team create cakes that feature dazzling architectural detail, both inside and outside.

Andrew is trying the hearty, simple and filling traditional dishes of Frankfurt, Germany. The city's history is showcased in its food, like frankfurters and apple wine.

Andrew Zimmern explores the delicious traditional Tuscan cuisine. He tries many specialities like spicy fish stew served with crusty bread and chickpea pancakes.

Andrew Zimmern is in Genoa, Italy. The stunning city offers an incredible variety of traditional cuisine - Pesto pasta, seafood salad and decadent flatbread.

Andrew Zimmern explores the Emilia-Romagna, Italy. He samples some culinary classics from Bologna like mortadella sausage, Parmigiano Reggiano and tortellini.

The arena heats up as host Eric Adjepong welcomes three chefs who are ready to show Chef Alex Guarnaschelli and the judges their unique take on cooking with spice.

Host Eric Adjepong welcomes three shellfish experts from Louisiana, Maine and Hawaii to challenge Chef Alex Guarnaschelli in two intense rounds of cooking.

Guy Fieri has a sandwich extravaganza with awesome brisket au jus in Indianapolis, tender barbacoa in California and pastrami pizza in San Antonio.

Guy Fieri's coasting through some killer oxtail in Marietta, GA, beefed-up boat noodles in Los Angeles, and primo pancetta bucatini near Cincinnati.

Guy Fieri's getting into kimchi biscuits in Georgia, killer Cajun fried rice in Los Angeles, and prime-time pastrami on Texas toast in Austin, TX.

Guy Fieri's diving into lights-out lasagne in California, a prime-time pork burger in Cincinnati and killer coconut escolar ceviche in Austin, TX.

Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins kick off the competition for a chance to win up to $20,000 and continue their run through Flavortown.

The final eight cooks compete over three challenges of breakfast, lunch, and dinner to win a life-changing amount of money!

John Henson pairs up the bakers into research teams. They create lab specimen-stuffed desserts, featuring tongues, eyeballs, noses, and toes!

Angelo Sosa, Kayla Pfeiffer, and Trimell Hawkins kick off the competition for a chance to win up to $20,000 and continue their run through Flavortown.

The final eight cooks compete over three challenges of breakfast, lunch, and dinner to win a life-changing amount of money!

Robert Irvine is challenged to create a modern Viking feast. He must battle his way through a series of medieval trials in order to win modern ingredients.

Robert competes against three of the best food trucks in North Carolina. The mission is to prepare enough food for 500 people and use beer in every dish.

Andrew Zimmern goes on a gastronomic tour of Las Vegas. He samples everything from quail breast stuffed with foie gras, Waygu steaks and veal parmigiana.

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture. He tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.