It's all about speed as Ree shares four quick recipes! With her kids behind the camera, she makes pancetta and butternut squash pasta and simple chocolate cake.

Ree Drummond makes warming dishes that are perfect for a cosy winter. She cooks Italian wedding casserole, braised beef and red chillies with a rich red sauce.

Martha reveals a new twist in the tournament: There's only one spot in the dessert round because a mysterious fifth chef is waiting in the wings.

Robert travels to Pennsylvania to rescue Soul Food in the Park. He must completely renovate the rundown building and help the owner overcome his anger issues.

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 is digging into pork and pasta on this trip. In Chicago, he goes to a real-deal Italian spot with righteous ravioli and dynamite deep dish.

Chef Jouvens Jean takes on restaurateur Bruce Naftaly to beat Bobby at his own game. Chef Josh Capon and sports reporter Carolyn Manno team up to keep Bobby honest.

Chefs Katie Lee and Marc Murphy conspire to take down Bobby Flay. They're counting on chef Silvia Baldini and chef Austin Cobb to make their day and beat Bobby.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make loaded milkshakes topped with baked goods. Which bakers will secure a place in the final?

Robert has 48 hours to rescue Big Tom's Backyard Grill and Bar in Cleveland, Tennessee. This failing restaurant is costing owners Tom and Sabrina their marriage.

For her cookbook club, Molly Yeh puts her own twists on a Midwestern hotdish, two very different salads and a caramel-filled treat.

Molly Yeh throws a superhero-themed birthday bash for her niece with a chocolatey cake, cheesy green pasta, spiced-up cheese ball and hearty salads.

Molly Yeh hosts a big, bread-y, buttery family feast with spiced ham, pillowy rolls, savoury stuffing and a smooth, silky pie for dessert.

Molly Yeh whips up fast-food favourites for a test drive in the new van, including a satisfying sandwich, chicken nuggets, and cake on a stick.

Buddy and Duff compete to prepare dozens of fried donuts for rush hour at an iconic drive-thru. And, they create spellbinding cakes for magicians Penn and Teller.

The final two teams face off with their gifts to impress King Kandy of Candy Land and win $25,000. The cake and sugar artists must include a tasting element.

Andrew unveils the diverse delicacies of modern Dubai, such as marinated meat kababs and halwa, a rosewater-flavoured dessert known as a symbol of the region.

Classics are on the menu as Andrew reveals Cleveland's iconic foods. Dishes include beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with fries.

Andrew is in Baltimore, a gritty city where the food is hearty and unique. Dishes include local blue crab, tender pit beef and beloved chocolate Berger cookies.

Edinburgh is a city of bold traditions and flavours. Andrew explores a variety of Scottish classics including peppery haggis, blue lobster and classic Scotch whisky.

Eric Adjepong challenges Alex Guarnaschelli with one of the most versatile ingredients as three chefs hope their skills will leave Alex scrambled.

Three chefs tackle one of most difficult competition foods as they use their skills with rice to win advantage over Alex Guarnaschelli's experience.

Guy and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

The teams must build a multi‑component BBQ feast using only vertical fire - suspended proteins, open flames, and zero safety nets.

Twenty-six of the remaining 55 cooks compete to make a Sunday breakfast, a perfect scallop, and the best one-pot dish.

Valerie and Duff challenge the bakers to make cosmic cupcake pull-aparts. They must be decorated to look like the sun, a rocket, Saturn, a comet, or the moon.

Valerie Bertinelli and Duff Goldman challenge the young bakers to make loaded milkshakes topped with baked goods. Which bakers will secure a place in the final?

Valerie and Duff ask the final three bakers to make a two-tiered cake that captures the quintessential sights of an iconic city! Who will be crowned the winner?

The teams must build a multi‑component BBQ feast using only vertical fire - suspended proteins, open flames, and zero safety nets.

Twenty-six of the remaining 55 cooks compete to make a Sunday breakfast, a perfect scallop, and the best one-pot dish.

Robert Irvine heads to Grenada, Mississippi, where the owner of the failing 333 Restaurant, Allyson, is also busy teaching art full-time.