The last three chefs finally face the reigning champion to win an astronomical jackpot and become the Spin It to Win It grand champion!

In Port Jervis, New York, Robert helps a restaurant with an identity crisis. The owner needs a change or this small-town gem will have to close.

Guy Fieri has a sandwich extravaganza with awesome brisket au jus in Indianapolis, tender barbacoa in California and pastrami pizza in San Antonio.

Guy Fieri's coasting through some killer oxtail in Marietta, GA, beefed-up boat noodles in Los Angeles, and primo pancetta bucatini near Cincinnati.

Actress, and comedian Aisha Tyler and Katie Lee Biegel ply Bobby Flay with cocktails while Jeff Potts and Brittney Williams toast their path to victory.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a Kati roll challenge. Chefs Romain Paumier and Avishar Barua roll up to the kitchen.

The final bakers face their darkest fears by creating a "most feared demise" cake to win the championship title and $25,000.

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

Designer Daniel Roseberry and Ina Garten spend the day talking fashion, creating showstopping flower arrangements, and making amazing smash burgers.

Molly Yeh makes a special brunch for the family to celebrate her anniversary. The menu features shakshuka with feta and Brussels sprouts and bacon hash.

Molly honours her early days on the farm with her most memorable suppers. Dishes include chicken hot pot, sweet cookie 'salad' and sausage and broccolini pizza pockets.

Molly makes a delicious buffet spread for her sister-in-law's baby shower. Her menu features meatless meatball sliders, 'walking' fish tacos and baked donuts.

In the final, the teams make alien invasion cakes. Next, 50 cake fans decide which of the six winning cakes will take home the $40,000 grand prize.

Zoë greets the arrival of summer by baking a traditional English cake filled with strawberry jam, Chantilly cream and even more strawberries on top.

Andrew Zimmern explores the elaborate and unique food feasts of Kyoto, Japan. He samples their traditional multicourse meal known as kaiseki and the comfort food obanzai.

Andrew Zimmern explores Kanazawa in Japan. He samples everything from the kano crab to sushi and other tantalising treats that are unspoiled by international tourism.

To earn a spot in the finale, the sibling bakers make "The Cat in the Hat" helper desserts with an animal character who brings joy to children.

Three chefs hailing from Mississippi, Tennessee and North Carolina face Alex Guarnaschelli in a battle that celebrates Southern comfort food.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience.

Guy Fieri's savouring crazy cookies in Sacramento, CA, gangster gator sausage in West Palm Beach, FL, and an out-of-bounds Italian sandwich in Tampa.

Just outside Boston, in Allston, two restaurants share one kitchen cooking up totally different menus - Mexican street food and gastropub standouts.

In Boston, Guy visits a neighbourhood spot spicing up lemongrass chicken and sloppy Joe's with specialty sauces, where he's joined by chef friend Samuel Monsour.

This trip, Guy's going all over the country for some home-style cooking. In California, biscuits and gravy. And in Wisconsin, house-cured meat pizza.

The returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges with crunchy bites worthy of winning up to $20,000.

The remaining chefs must craft a black-tie dish in 90 minutes using only five ingredients, and the hosts throw in surprise challenges along the way.

Jesse Palmer asks the ten bakers to highlight a nut or seed in a holiday dessert. Next, the competitors must use a holiday ingredient in unseasonable desserts.

Jesse Palmer asks the nine bakers to make cookie-topped mini pies. Next, competitors celebrate autumn with flavour combos such as pumpkin-cider.

The returning winner faces off against chefs Josh Smith and Saba Duffy to impress judges with crunchy bites worthy of winning up to $20,000.

The remaining chefs must craft a black-tie dish in 90 minutes using only five ingredients, and the hosts throw in surprise challenges along the way.

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.