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.

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.

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.

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.

Guy Fieri is going from breakfast to burgers. In Vancouver, a pie shop is serving both sweet and savoury sensations. Then, it's French toast with potatoes.

Guy Fieri hits the road for out-of-the-ordinary eats. He starts with fried chicken bao in Chico and ends with a duck banh mi and sweet potato lasagne.

Culinary queen Martha Stewart returns with chef Michael Symon to defeat Bobby. They bring in two young guns, brunch maven Sarah Wade and sous chef Max Castro.

Regulars at the judges' table, chefs Ed McFarland and Dale Talde trade in their tasting spoons for chef knives as they try to defeat Bobby Flay.

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!

Tituss Burgess welcomes Alex Guarnaschelli, Cat Cora and Jose Garces to the hotel. The final competitors must impress the guests to win the prize.

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Molly Yeh makes a delicious brunch for her family. She prepares chorizo scotch eggs and English muffins slathered in fresh chive butter.

Molly Yeh makes lunch to treat her oldest daughter. They bond over a cheesy chicken fajita hotdish and gooey monster cookie crispy rice treats.

Ree celebrates springtime with seasonal recipes. Delicious dishes include shrimp with courgette noodles, easy lamb stew and a fresh grain salad.

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

Robert visits Giovanni's Italian Restaurant. Grieving owner Chrissy is struggling to keep the family business going after the sudden death of her sister.

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

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

Duff often receives unusual requests from customers, which he uses as inspiration for a challenge. The bakers learn to go with the flow.

Andrew unveils the cuisine of Ho Chi Minh City, the economic and cultural centre of Vietnam. The city has a rich history and the food lives up to its legacy.

Andrew explores the favourite foods of Pittsburgh - home to a half-pound fish sandwich, as well as hearty recipes like kielbasa, stuffed cabbage and pierogi.

Brothers Yaser and Nader are on the verge of losing their French bistro, Gaston's. Robert must convince these delusional owners to transform their business.

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

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

Makenna teaches guests how to use seasonal ingredients from nearby local farms, while she and her team help a former chef find joy in cooking again.