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.

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.

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.

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Chef Carla Hall tries to beat TV announcer Steve Higgins in the kitchen. They are assisted by Kathy Sidell and Vinson Petrillo, who will take on Bobby Flay?

The star ingredient is tricky for the competitors, will they keep their recipes simple? Scott Conant and Cheri Oteri pick the chef to take on Bobby.

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.

The final two teams imagine what creepy creatures are lurking in dark corners of a haunted attic for the title of champion and a $25,000 prize.

Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats featuring umami ingredients.

It's Valentine's, so Molly spices things up with a dinner date! She gets cooking with roasted sumac chicken dripping with hot and tangy zhug sauce.

Molly's cousins are in town, so she's making a Chinese dinner to celebrate! She prepares char siu meatball sliders and lucky long noodle pasta salad.

The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.

Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.

Four chefs set out to make perfect pies! In the appetiser round, one chef scrambles to stay on track when a competitor refuses to share a popular pantry ingredient.

Robert heads to Boulder City, Nevada to help struggling pizza restaurant Vinny's Little Italy. The owner is stuck in his ways and risks losing everything.

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.

Maneet Chauhan makes crispy spinach and onion pakoras and saag paneer, a satisfying vegetarian meal made from curdled paneer cheese and bright greens.

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

Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats featuring umami ingredients.

Andrew explores the iconic foods of Rome, including deep-fried artichokes, spaghetti alla carbonara and pizza tonda. Each dish has a history that dates back hundreds of years.

Andrew unveils the diverse delicacies of modern Dubai, such as marinated meat kababs and halwa, a rosewater-flavoured dessert known as a symbol of the region.

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

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.

Maneet Chauhan makes crispy spinach and onion pakoras and saag paneer, a satisfying vegetarian meal made from curdled paneer cheese and bright greens.

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

Host Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs.