Robert Irvine heads to Shreveport, Louisiana, to save Eddie's Restaurant, a seafood spot and a family legacy at risk of being run into the ground.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Four returning champs are put to the test by legendary judge Chris Santos. A beautiful ode to bacon is one of the ingredients in the appetiser basket.

With legendary judges working as their sous chefs, four chefs compete to see who will win $25,000 in cash, $25,000 for charity and legendary status!

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.

Alton Brown and his fans curate maniacal baskets for an epic tournament! Items include a fermented Japanese dish and a strange banana product.

Alton makes a big announcement that's sure to get the chefs fired up. In the entree round, the chefs discover one of the items staring back at them!

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.

Adam heads to Pittsburgh to try out some the best eats the city has to offer. Plus, he takes on six scorchingly hot wings that weigh in at 150,000 Scoville units.

Adam Richman returns to Atlanta to eat chicken and waffles with soul legend Gladys Knight before he tackles an 11-pound, 30-inch pizza.

Adam Richman heads to Boston where he enjoys a traditional New England clambake. Then, he competes against a Bostonian over a 12-pound hamburger.

Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country.

Ree creates a massive menu for the big game. She kicks things off with burgers, a stacked sandwich with mac and cheese layers and then monster meatballs.

Ree's in chocolate heaven as she makes a variety of treats for her daughter. She bakes cookies and fudge, decorated with both homemade and store-bought toppings.

Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.

Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.

Elizabeth prepares a special barbecue dinner for her family visiting the ranch. She makes fresh baked herb focaccia with edible flowers and BBQ pork ribs.

Elizabeth Poett catches and serves fresh fish for a date night with her husband, complete with lemon dill sauce, saffron rice and ricotta cookies.

Esther Choi makes some favourite Korean classics - Korean barbecue of LA Kalbi with Ssamjangand and a hot pot: bulgogi mushroom jeongol.

Esther Choi teaches how to make two types of kimchi and shares kimchi recipes, including kimchi fried rice and Korean pork belly wraps.

Maneet Chauhan prepares a crowd-pleasing appetizer of crispy fried Samosas with a creamy potato pea filling and a spicy main course of pork vindaloo.

Chef Maneet Chauhan makes chicken biryani with layers of marinated chicken, herbs, rice, saffron milk, cashews, golden raisins and much more.

The returning winner defends their title against Franklin Becker and Allison Fasano as they ignite the judges' taste buds with their spiciest dishes.

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.

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.

Maneet Chauhan prepares a crowd-pleasing appetizer of crispy fried Samosas with a creamy potato pea filling and a spicy main course of pork vindaloo.

Chef Maneet Chauhan makes chicken biryani with layers of marinated chicken, herbs, rice, saffron milk, cashews, golden raisins and much more.

The returning winner defends their title against Franklin Becker and Allison Fasano as they ignite the judges' taste buds with their spiciest dishes.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine.