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?

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.

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.

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.

Guy Fieri is in Atlanta to visit an Asian eatery that serves up pork belly and wok-fried chicken. Then, a diner in Vancouver dishes out duck pancakes.

Guy Fieri is in Chico, California, to celebrate the town's food scene as residents and restaurant owners recover from the recent devastating wildfires.

Fine-dining chef Ryan Lory and Italian chef Jackie Rothong are back for another shot at Bobby. Chefs Josh Capon and Katie Lee are the guest judges.

Award-winning chefs, Dieter Samijn and Patrick Schaeffer, compete to take on Bobby. News anchor Don Lemon and Alex Guarnaschelli decide who goes through to round two.

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.

There are only three chefs remaining as host Tituss Burgess welcomes Andrew Zimmern for a late check-in. The competitors make a midnight snack.

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Molly Yeh throws a baseball tailgate on the farm with Asian-inspired eats! Bok choy peanut noodles and lion's head meatball burgers are on the menu.

It's the end of beet season, and Molly Yeh has tons of food for the farmers. She whips up her chorizo and tot breakfast burritos and giant sausage pasta.

Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.

Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.

Alton Brown chooses strange ingredients for the competitors, starting with a super stinky item in the appetizer basket and a unique apple pie!

Robert Irvine visits family-run Amistad Grill in Florida. Owner Omar has trust issues that cause him to constantly scold his wife and daughter.

Chefs Gabe Bertaccini, Damaris Phillips and Joe Sasto make sloppy sandwiches, slurpy noodles and a sweet dish to earn a spot in the tournament finale.

Three expert teams choose two of the scariest monsters imaginable and meld them into one edible maniacal monster mashup!

Valerie and Duff hold interviews for team leaders who will assign flavours in a cream puff cake challenge. Bakers go head-to-head for judgement.

Andrew explores the country classics of Nashville, from hot chicken to chess pie. Other mainstays range from heaven-sent biscuits smothered in gravy to juicy barbecue.

Andrew explores the edible icons of Taipei, Taiwan, a place where the dumplings can be dangerous and who you share the meal with is as important as the meal itself.

Robert travels to Milwaukee to help a Tex-Mex restaurant that's drowning in debt. The owner must make some hard choices to save his restaurant and his family.

Chefs Gabe Bertaccini, Damaris Phillips and Joe Sasto make sloppy sandwiches, slurpy noodles and a sweet dish to earn a spot in the tournament finale.

Three expert teams choose two of the scariest monsters imaginable and meld them into one edible maniacal monster mashup!

Makenna and Kendall reinvent a menu created for Julia Child by her business partner. Then, the Level 2 students must make dishes for a special guest.