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.

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.

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

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.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Michael Symon gets help from Sunny Hostin to cut Bobby down to size. Chef Pom Amaritnant duels with chef Troy Gagliardo for a chance to dethrone the king.

Chef Anne Burrell and actor David Burtka dig deep for two powerful chefs to take down Bobby. Rachael Polhill and Ian Redshaw aim to ensure victory is served.

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.

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

Birthdays keep bakeries busy, so the bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu!

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.

Ree takes it easy with a range of simple dishes, starting with creamy lemon chicken and sweet potato and mushroom carbonara.

Alton makes a big announcement that's sure to get the chefs fired up. In the entree round, the chefs discover one of the items staring back at them!

Robert Irvine heads to Grenada, Mississippi, where the owner of the failing 333 Restaurant, Allyson, is also busy teaching art full-time.

The bakers make organ donation desserts, and one baker wins $1,000. The bottom three bakers make treats featuring a demon-possessed household item.

Birthdays keep bakeries busy, so the bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake.

Andrew reveals the must-try foods of Nicaragua's capital Managua. He tries a steamed beef dish called baho to the crispy pork skin-topped salad known as vigaron.

Andrew samples the cuisine of Vienna and enjoys Sachertorte, an Austrian dessert dating back to the 1800s, and other classics such as schnitzel and frankfurter sausage.

Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.

The bakers make organ donation desserts, and one baker wins $1,000. The bottom three bakers make treats featuring a demon-possessed household item.

For the last cooking class of the season, Makenna and Kendall experiment with new classes for a group of entrepreneurs. The guests learn how to hunt for truffles.