Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.

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 fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

The chefs must bid on their fourth ingredients in an exciting auction. In the entrée round, a bidding war breaks out over a premium item.

Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.

Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.

In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

Inspired by the live music scene in Austin, Texas, the Brawlers must listen closely and hit all the right notes with their BBQ feasts.

Nineteen of the remaining cooks take on a best burger battle, a trivia challenge, and a holiday sweets competition. Plus, a big twist is revealed.

Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge.

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.

Adam visits St. Louis to chow down on Monte Cristo hot dogs and a platter of barbecue's greatest hits before facing his frostiest challenge yet.

The cowboys are in Kansas for the day, so Ree makes the crew a hearty breakfast burrito. Plus, she makes decadent ice cream sandwiches to end the long, hot day.

Ree hosts cooks for her friends. She makes two easy dishes perfect for effortless entertaining - hearty vegetarian lasagne and butternut squash and kale salad.

Ree loves cooking for two. She enjoys spatchcock chicken with her daughter. Then, she makes lasagne to freeze and Ree and Ladd enjoy frontier-style steak and chips.

Ree prepares a lunch for the hardworking cowboys. She makes chicken-fried steak sliders, buttermilk biscuits and gravy. Plus, dessert is cherry pie cookie bars.

Elizabeth uses fresh strawberries to make and preserve homemade jam. Then, she whips up a strawberry shortcake with ginger whipped cream for a family night.

Elizabeth celebrates fall by hosting her annual apple cider press party! She serves up ranch meatloaf and apple empanadas with bourbon whipped cream.

Esther Choi shares great recipes for the family, including gyeran-mari, sweet potato pancakes, and nurungji chicken.

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

Chef Maneet Chauhan shares her personal spice blend for masala Chai and makes the popular savoury and crunchy snack, Murukku.

Maneet Chauhan makes crispy spinach and onion pakoras and saag paneer, a satisfying vegetarian meal made from curdled paneer cheese and bright greens.

The reigning champ faces Torrece "Chef T" Gregoire and Joe Flamm as the chefs tackle fan-favourite flavors in a high-stakes culinary showdown.

Robert Irvine is at the world-famous Cedar Point amusement park in Sandusky, Ohio, to make dinner for 150 superfans celebrating the park's 150th anniversary.

Robert Irvine ventures to the forests of Mackinaw City, Michigan, to create a Paul Bunyan-sized dinner for 50 lumberjacks and a dish for timber show guests.

It's Healthcare Worker Appreciation Night in Albuquerque, New Mexico, and Robert Irvine is tasked with serving an elevated dinner to 250 deserving guests.

Chef Maneet Chauhan shares her personal spice blend for masala Chai and makes the popular savoury and crunchy snack, Murukku.

Maneet Chauhan makes crispy spinach and onion pakoras and saag paneer, a satisfying vegetarian meal made from curdled paneer cheese and bright greens.

The reigning champ faces Torrece "Chef T" Gregoire and Joe Flamm as the chefs tackle fan-favourite flavors in a high-stakes culinary showdown.

Three chefs from Arizona, New Mexico and Texas show Alex Guarnaschelli the best of the Southwest in two spicy rounds of competition.