Three expert Japanese chefs to take on Alex Guarnaschelli in an intense competition that's way out of her comfort zone.

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.

The returning champion takes on Martel Stone and Evelyn Garcia as the chefs are challenged to leave the plates behind and serve everything in a bowl.

The returning champ faces off against Hanna Haar and Gustavo Romero in a nut-fuelled challenge where bold risks and big flavours are the way forward.

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.

Guy Fieri dives into hearty helpings of comfort food. He starts with an eatery that serves up Southern seafood and fried chicken in Atlanta.

Guy Fieri is taking a tasty tour of New Orleans, Louisiana. He stops at a seafood restaurant that serves up creative dishes and tries potato salad with a twist.

Anne Burrell and Valerie Bertinelli try to take down Bobby. They recruit Napa Valley's Elizabeth Binder and Washington, D.C.'s Mike Ellis to help them.

Drew Barrymore and chef Michael Voltaggio are on a mission take down Bobby. They enlist chocolate-loving pastry chefs DaVee Harned and Miriam Rieder Taylor.

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.

Tituss Burgess asks the remaining chefs to create a noodle dish for Iron Chef Michael Symon. The bottom two chefs face off in a sudden-death round.

Valerie and Duff task the bakers with making popular cupcakes. Then, the bakers pair up to create a new cupcake for the future.

Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, including sweet rose semlor buns, savoury Swedish meatballs, and a big green salad.

For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.

Ree Drummond serves up some tasty Tex Mex treats. The menu includes spicy shrimp and grits as well as chicken and veggie sheet pan fajitas.

Ree Drummond cooks up some flavourful family favourites. She makes a casserole with cheesy greens, crispy potato balls and a Neapolitan cake.

Four bold competitors get ballpark foods in every basket, and the judges have high hopes for home-run stadium fare. Cheesy and fruity appetisers are in the lineup.

In Stone Mountain, GA, Robert Irvine visits the failing Sweet Potato Café. The business is destroying its owners' finances and their 25-year marriage.

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.

Bobby Flay and Giada De Laurentiis explore the local food and traditions of Tuscany's countryside. Plus, they learn how to make the iconic pecorino cheese.

Valerie and Duff task the bakers with making popular cupcakes. Then, the bakers pair up to create a new cupcake for the future.

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.

Andrew Zimmern travels to the colourful Moroccan city of Fez. On the trip, he tucks into local treats like tagine-cooked meats, pastille and brouchettes.

Robert tries to save The Ship Inn in Exton, Pennsylvania. The restaurant's overbearing manager has many fractured relationships and $895,000 of debt.

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.

Bobby Flay and Giada De Laurentiis explore the local food and traditions of Tuscany's countryside. Plus, they learn how to make the iconic pecorino cheese.

Makenna invites Chris' mother and 94-year-old grandmother to celebrate his 40th birthday and take recipe-free cooking classes with the other students.