The chefs set out to make a whole day's worth of amazing food with the cooking rounds changed to breakfast, lunch, and dinner.

Four kind-hearted chefs race to cook mussels dishes in the appetiser round. One chef makes the microwave a key part of the plan in the last round.

Andrew unveils the cuisine of Ho Chi Minh City, the economic and cultural centre of Vietnam. The city has a rich history and the food lives up to its legacy.

Four college students with a passion for cooking take over the kitchen to see who can make the culinary grade in three ambitious challenges.

Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles.

Guy Fieri's diving into sticky ribs with a Korean twist in California, a dirty French burger in Cincinnati, and a primo pasta margarita in Austin, TX.

Guy Fieri's in Sicily, Italy, digging into primo prawns over squid ink pasta, A-list arancini and next-level ravioli.

Guy Fieri's Sicilian trip continues as he eats creative twists on pizza, next-level langoustine spaghettone, and succulent seafood linguine.

It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert!

The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.

The returning champ brings their $16,500 winnings to face chefs Maria Mazon and Brad Miller in a challenge to make only handheld food.

The chefs begin their first shift and learn that they'll be tested in unexpected ways. They must impress judge Jet Tila to continue to the next shift.

Adam heads down the Oregon Trail to Portland, where a stack of plate-sized Mancakes, voodoo doll-shaped doughnuts and a spicy habanero fritter challenge await him.

Adam travels to Washington for award-winning burgers, mountains of ultra-fresh seafood and a 12-egg omelette challenge against one of Seattle's own.

Ree Drummond cuts down on the clean-up by making four one-pot recipes using a non-stick skillet, a multi-pasta pot, a Dutch oven and an old kitchen favourite.

Ree makes lunch for her father-daughter due on the farm. The menu includes cowboy quiche, honeydew melon gazpacho, and raspberry lemonade pie.

Ree Drummond shares her football inspired food. Recipes include nachos and double-fried potatoes, honey ham sandwiches and pig pickin' cake.

Ree Drummond is sharing recipes from her favourite pizza place. She makes an easy pizza dough, Caesar salad, her signature pie and a fun and spicy cocktail.

Eddie Jackson packs in the pork when homemaker and home cook Wendy battles against celebrity chef and restaurateur Marc Murphy.

Justin, a teacher and vegan home cook, is blown away when Eddie Jackson gives him the chance to battle head-to-head against celebrity chef Tiffani Faison.

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.

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.

During Minnesota summers, everyone is out riding their bikes, inspiring Zoë to make a delicious raspberry cream-filled pastry known as a Paris-Brest.

When Zoë's friend brings her peaches, she bakes a pie topped with candied bacon after an inspirational trip to a local bakery and breakfast spot.

After facing two years of uncertainty, the Courageous Cooking school at Julia Child's cottage in France is back in full swing with a group of new students.

Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert's help to salvage their family legacy.

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter's establishment get back on their feet.

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

During Minnesota summers, everyone is out riding their bikes, inspiring Zoë to make a delicious raspberry cream-filled pastry known as a Paris-Brest.

When Zoë's friend brings her peaches, she bakes a pie topped with candied bacon after an inspirational trip to a local bakery and breakfast spot.

After facing two years of uncertainty, the Courageous Cooking school at Julia Child's cottage in France is back in full swing with a group of new students.

Experienced bakers join forces to try and take down Alex Guarnaschelli in a pastry competition for a chance to win up to $15,000.

It's six against one! Three restaurant teams consisting of an executive chef and sous chef take on Chef Alex Guarnaschelli in two rounds.