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.

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.

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

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

Guy Fieri is on the hunt for sandwiches. In Austin, a rock-n-roll brunch bar serves meatloaf with a special touch, and a Texas joint adds hip hop to their food.

Guy Fieri dives into meat and a little bit of sweet. In Atlanta, a Korean-taqueria serves up unique flavours in their chicken tacos and bulgogi fries.

Actor Lou Diamond Phillips and chef Alex Guarnaschelli bring in big hitters to beat Bobby: former judges, chefs Adrienne Cheatham and Michele Ragussis.

Meat enthusiasts, Courtney Rada and Michael Symon, source Cleveland chefs and lady butchers Penny Barend and Melissa Khoury to bring Bobby down.

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.

Host Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs.

Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

Molly Yeh shares simple recipes to make life a little less complicated. She makes her Midwestern oatmeal cookie salads and a fluffy harissa potato chip frittata.

Molly Yeh hosts a Rosh Hashanah dinner with some Jewish favourites! Challah doughnuts, lemon brisket and shallow fried potatoes are on the menu.

Ree Drummond makes divine 16-minute chicken dinners in a race against time. She starts with chicken fajita pasta, followed by honey plum soy stir fry.

Ree makes recipes for two. For sharing, there's a juicy Cajun T-bone steak with lemon pepper shoestring fries, and dulce de leche lava cakes.

Alton Brown challenges the competing chefs with a canned wonder in the appetizer round. Plus, can they elevate a shelf-stable surprise?

In Madison, FL, Robert Irvine helps a diner owner's son find the self-confidence and vision to take over the family business. Can he make him prove he's ready?

The owner of an award-winning Indian restaurant is afraid to face the truth of a silent dining room and mounting bills.

With Antonia’s help, the struggling San Pedro Brewing Company must reinvigorate recipes and inspire their apathetic staff for a shot at redemption.

Sometimes you need a nice meal to seal a deal, so the bakers must create power lunch imposter desserts, like crab cakes with wedge salad.

Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-friend sweet dough balls.

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos, octopus tostadas, and Filipino chicken adobo.

Robert comes to the aid of On The Bayou in Milwaukee, Wisconsin. He must help the married owners repair their broken relationship and save their livelihood.

The owner of an award-winning Indian restaurant is afraid to face the truth of a silent dining room and mounting bills.

With Antonia’s help, the struggling San Pedro Brewing Company must reinvigorate recipes and inspire their apathetic staff for a shot at redemption.

Makenna highlights Provence and welcomes students with vastly different skill levels - from a total kitchen novice to a cookbook author.