The team prepare for autumn with homemade pumpkin spice latte mix and some easy no-carve pumpkin hacks. Nutritionist and author Joy Bauer reveals autumn food trends.

Jenny Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.

It's a battle of family restaurant owners as Sicilian-American siblings take on Korean-American siblings, making their best tacos, noodles and more.

Trisha and her niece share some of her healthy cooking secrets. They make raspberry chicken, big green salad and a chocolate angel food cake.

A trip to a bakery inspires Trisha to make a doughnut-based menu. She whips up green onion and cheddar doughnuts, tortellini soup and iced café bombón.

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

Four unforgettable chefs are back to compete in two challenges. They include shopping for a Sunday family dinner with back-breaking restrictions.

Four up-and-coming chefs compete before a panel of judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into a meal.

Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.

Ree makes dinner in miniature for a fun get-together with her niece. She prepares adorable bacon cheeseburger bites and charming Waldorf salad skewers.

In the first-round formidable chefs compete to impress Alton Brown. Then, in round two the winner battles it out with a legendary iron chef.

It's Noodle-palooza! Eddie Jackson hosts an epic battle between home cook, Drew, and celebrity chef, Amanda Freitag.

Home cook and former cheerleader Maria is in disbelief when she learns she will be facing off against world-renowned chef Eric Adjepong.

Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.

Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.

The 11 young bakers must create garden cakes decorated with actual fruits, herbs and other natural ingredients - no glitter, sprinkles or fondant allowed.

Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side.

Molly Yeh decides to host an epic version of Oktoberfest. She whips up a variety of German-inspired dishes including pretzels cooked in two very different ways.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Four pastry artists are challenged to create an imaginative twist on popular cookie varieties. They find a jar of something alarming in the first basket.

Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.

A new group of ambitious junior chefs have 30 minutes to cook a steak in the appetiser round. Then, the dessert basket contains stuffed fruit a fun snack cake.

Four unforgettable chefs are back to compete in two challenges. They include shopping for a Sunday family dinner with back-breaking restrictions.

Four up-and-coming chefs compete before a panel of judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into a meal.

Ree Drummond makes spicy chorizo burgers with shortcut taco tots, fried calamari flatbread and a stunning stir-fried quick veggie pad Thai.

Ree makes dinner in miniature for a fun get-together with her niece. She prepares adorable bacon cheeseburger bites and charming Waldorf salad skewers.

In the first-round formidable chefs compete to impress Alton Brown. Then, in round two the winner battles it out with a legendary iron chef.

The 11 young bakers must create garden cakes decorated with actual fruits, herbs and other natural ingredients - no glitter, sprinkles or fondant allowed.

Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side.

Molly Yeh decides to host an epic version of Oktoberfest. She whips up a variety of German-inspired dishes including pretzels cooked in two very different ways.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

A new group of ambitious junior chefs have 30 minutes to cook a steak in the appetiser round. Then, the dessert basket contains stuffed fruit a fun snack cake.

The team prepare for autumn with homemade pumpkin spice latte mix and some easy no-carve pumpkin hacks. Nutritionist and author Joy Bauer reveals autumn food trends.

It's a battle of family restaurant owners as Sicilian-American siblings take on Korean-American siblings, making their best tacos, noodles and more.

Trisha and her niece share some of her healthy cooking secrets. They make raspberry chicken, big green salad and a chocolate angel food cake.

A trip to a bakery inspires Trisha to make a doughnut-based menu. She whips up green onion and cheddar doughnuts, tortellini soup and iced café bombón.

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

The winners of the first three rounds of the Impossible Tournament compete to take on Robert Irvine once more for cash prizes and the title of champion.

Some regular judges are decking the aisles for a holiday showdown. First, they must make a wintertime favourite with only eight items or less.

Four chefs go head-to-head in a holiday madness showdown. The final two chefs must make a holiday brunch using only one ingredient from each aisle.