Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.

Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

John challenges the bakers to make black-and-white desserts using black-and-white ingredients. Then, the bakers must create Shrinker desserts.

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 starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

Marc Murphy and chef Anne Burrell want to rake Bobby over the coals! They have help from grill masters, chef David Bancroft and BBQ champion Susie Bulloch.

Brother and sister chefs Matt and Lisa Storch take their rivalry to the next level when they try to take on Bobby Flay. Which sibling will go up against him?

An over-confident young chef with high-end ambitions for his French restaurant must face the realities of running a business.

Mami Mosas serves up big brunch vibes, but the owners need to turn things around before the Health Department shuts them down.

Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays.

John Henson pairs up the bakers into research teams. They create lab specimen-stuffed desserts, featuring tongues, eyeballs, noses, and toes!

Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.

Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.

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.

Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.

Karen Akunowicz, Viet Pham, and Zac Young create a seafood dish. Then, the chefs get to the meat of the matter to earn a spot in the finale.

Jonathan Bennett challenges the teams to create spooky edible displays based on the terrifying inspirations behind beloved fairy tales.

John Henson pairs up the bakers into research teams. They create lab specimen-stuffed desserts, featuring tongues, eyeballs, noses, and toes!

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

Karen Akunowicz, Viet Pham, and Zac Young create a seafood dish. Then, the chefs get to the meat of the matter to earn a spot in the finale.

Jonathan Bennett challenges the teams to create spooky edible displays based on the terrifying inspirations behind beloved fairy tales.

Tituss Burgess asks the remaining chefs to create a noodle dish for Iron Chef Michael Symon. The bottom two chefs face off in a sudden-death round.