Robert Irvine comes to the rescue of Greg's BBQ in Belen, New Mexico. The ex-Marine owner suffers from health conditions but can't stop micromanaging his son.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.

Four fearless chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.

The chefs bid in a live auction to score their fourth item, and one spends a load of money to secure a favourite ingredient in the appetiser round.

Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

Four talented chefs attempt to modernise the old concept of surf and turf! They must make flame-kissed dishes that celebrate both land and sea.

Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale. They get lucky with a promise of perfectly porky baskets!

The grills and smokers are gone, and the Brawlers must go back to basics with raw wood, stone, and salt blocks.

Thirty-one of the remaining cooks face off in a gameday grub competition and a cook's choice battle that will send fourteen cooks home in defeat.

Adam's chow-down crusade brings him back to his one-time home of sunny Los Angeles, where he comes face-to-face with a spicy ramen made with 10 different chillies.

Adam Richman heads to capital of Silicon Valley to defeat 12 wings drenched in a fiery habanero pepper sauce with a brutal five-minute waiting period afterwards.

Adam is in Denver to take on the biggest burrito in the West, featuring seven potatoes, a pound of ham, a dozen eggs, a whole onion, cheese and 10 ounces of spicy chilli.

Adam visits the North Carolina Triangle, chowing down on chicken biscuit sandwiches and whole-hog barbecue before tackling a hot dog eating challenge.

Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.

Ree wants to treat her favourite mums with sweet deliveries. She makes strawberry cheesecake brownies, blood orange and rosemary cake, plus, a huge fruit bouquet.

Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

Ree Drummond is upgrading barbecues with fabulous portable ideas. She creates an eight-layer dip with adult flavours and a refreshing lemon icebox pie.

A rainy day inspires Elizabeth to prepare a comforting lunch of roasted tomato soup and her great-grandmother's chocolate cake as a fireside dessert.

Elizabeth spends the day working cattle with her father and then makes a family dinner of arroz con pollo and lemon meringue pie.

Inspired by Korean pub food, Esther Choi makes a popular Korean burger and crispy hotteok with gochujang caramel sauce for dessert.

Esther Choi shares great recipes for the family, including gyeran-mari, sweet potato pancakes, and nurungji chicken.

Chef Maneet Chauhan makes a masala omelet sandwich, with traditional Indian spices and Amul cheese, and stuffed parathas.

Chef Jet Tila cooks up some easy comfort classics with his deceptively simple lo mein and fruity pineapple fried rice.

In an epic battle for golden brown and delicious domination, the returning champion takes on chefs Jacob Town and Taylor Frankel.

Two sisters who left successful careers must win back customers to their parents' Hakka restaurant in Toronto before their 40-year legacy disappears.

A father clings to old-country recipes and control in his Peruvian bistro. As he tries to change, his sons must have the confidence to take the reins.

A devoted father sinks his savings into the bar that shaped his life, but as his loyal customers die off, he must learn to let go of the past.

Chef Maneet Chauhan makes a masala omelet sandwich, with traditional Indian spices and Amul cheese, and stuffed parathas.

Chef Jet Tila cooks up some easy comfort classics with his deceptively simple lo mein and fruity pineapple fried rice.

In an epic battle for golden brown and delicious domination, the returning champion takes on chefs Jacob Town and Taylor Frankel.

Three lobster specialists use their skill with the king of crustaceans to try and sink their claws into Alex Guarnaschelli's reputation.