Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
The bakers begin by decorating oversized sugar cookies. Later, the three finalists must make extravagant surprise cakes for guest judge Robert Lucas.
Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?
Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?
Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.
Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.
Robert tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill. Can he help the owners or will they close?
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Molly invites her friends over. She makes delicious fresh fillings like avocado and cucumber for tacos and for dessert she has chocolate-covered ice cream tacos.
Molly's mum visits to help prepare delicious food before the baby arrives. Molly makes pastrami eggrolls and citrus chicken rice bowls with grilled veg.
Six teams create displays depicting a monstrous creature that would give the Boogeyman nightmares. Which team will the judges send home?
The five remaining campers incorporate both sweet and savoury ingredients in their desserts for round one. Then, they decorate pies to impress Martha Stewart.
Eddie Jackson surprises home cook and lifelong fan Natalie Dargham with a steak showdown for $5,000 against celebrity chef Jeff Mauro.
After three seasons of hosting, Eddie Jackson decides it's his time to compete against home cook Komal Montgomery. Ted Allen steps in as guest host.
Host Alyson Hannigan challenges five expert pumpkin carvers to build spooky structures. In the Quick Carve round, the carvers feature animals returning from the dead.
Ree makes a birthday meal for Ladd. She cooks chilli cheeseburgers served with inspired sides. And, she bakes a yellow cake with chocolate buttercream frosting.
Ree is spending time with her middle children. She makes them plenty of kid-friendly dishes, including creamy bow tie chicken alfredo and grilled fruit pizza.
Sunny Anderson and Christian Petroni try to snow in Bobby by bringing in Minnesota-native chefs Karyn Tomlinson and Erick Harcey to beat him.
Bobby Flay brings out a special guest, activist Beth Stern, along with Katie Lee, for an all-vegetarian battle with vegetarian chefs Cara Nance and Destiny Aponte.
The chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.
Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.
The chefs take part in a Bavarian bash, starting with an appetizer basket that includes potato chips. The final two competitors must work with beers and brats.
Robert tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill. Can he help the owners or will they close?
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Molly invites her friends over. She makes delicious fresh fillings like avocado and cucumber for tacos and for dessert she has chocolate-covered ice cream tacos.
Molly's mum visits to help prepare delicious food before the baby arrives. Molly makes pastrami eggrolls and citrus chicken rice bowls with grilled veg.
Six teams create displays depicting a monstrous creature that would give the Boogeyman nightmares. Which team will the judges send home?
Host Alyson Hannigan challenges five expert pumpkin carvers to build spooky structures. In the Quick Carve round, the carvers feature animals returning from the dead.
Ree makes a birthday meal for Ladd. She cooks chilli cheeseburgers served with inspired sides. And, she bakes a yellow cake with chocolate buttercream frosting.
Ree is spending time with her middle children. She makes them plenty of kid-friendly dishes, including creamy bow tie chicken alfredo and grilled fruit pizza.
Sunny Anderson and Christian Petroni try to snow in Bobby by bringing in Minnesota-native chefs Karyn Tomlinson and Erick Harcey to beat him.
Bobby Flay brings out a special guest, activist Beth Stern, along with Katie Lee, for an all-vegetarian battle with vegetarian chefs Cara Nance and Destiny Aponte.
The chefs take part in a Bavarian bash, starting with an appetizer basket that includes potato chips. The final two competitors must work with beers and brats.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
The bakers begin by decorating oversized sugar cookies. Later, the three finalists must make extravagant surprise cakes for guest judge Robert Lucas.
Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?
Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?
Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.
Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.
Four delicatessen pros attempt to prove that they know more than just sandwiches. They start with a combo platter and a fruit with a cult following.
It's taco time, and the chefs face a seafood surprise in the first round. Meaty tacos are in the works for the entree round, and there's a spicy dessert!
The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.
Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.
Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.
Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.
Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.
Robert Irvine helps a beloved restaurant on the brink of closing its doors in Ferguson, Missouri. The owners have run out of money and options!
The gang are serving up some tricks and even better treats for Halloween with monster mac and cheese, butternut squash soup and pass the cauldron cake.
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 has fun with Thanksgiving classics for a gathering on the farm. She serves up pomegranate glazed turkey legs with slow cooker greens and dumplings.
The five remaining teams create displays depicting an epic battle between clowns and zombies. Which team will fail to impress the judges and be sent home?
The chefs open their baskets to discover they'll serve up cephalopods! Then, they turn canned cocktails and marshmallow treats into desserts.
Four winners return in the fiery finale. The baskets contain ingredients from the preliminary battle themes - wild game, steaks, surf and turf and pork.
The final four pumpkin carvers create terrifying monsters-in-law and larger-than-life monster party scenes. The winning carver takes home the $25,000 prize.
Ree raids the cupboards and whips up several showstopping dishes. She makes chickpea curry, peanut butter bars, tapenade crostini and seven-can soup.
Ree's father-in-law is helping on a big project on the ranch. To show she's grateful, she makes rib-sticking Tex-Mex lunch and spicy shredded pork, plus more!
Alex Guarnaschelli gets an assist from Malin Akerman. Andrew Bent and Alejandro Barrientos try to steal a win while Malin runs interference in the kitchen.
Golf star Michelle Wie joins Scott Conant to add a stroke to Bobby's game. Jeannette Liebers and Chris Bonnivier try to make sure Bobby takes a mulligan.
Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.
Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.
At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.
At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special?
The competitors take on Southern classics like hush puppies and black-eyed peas. Then fruity, creamy and doughy desserts feature in the final round.
Robert Irvine helps a beloved restaurant on the brink of closing its doors in Ferguson, Missouri. The owners have run out of money and options!
The gang are serving up some tricks and even better treats for Halloween with monster mac and cheese, butternut squash soup and pass the cauldron cake.
Three expert teams choose two of the scariest monsters imaginable and meld them into one edible maniacal monster mashup!
The teams conjure up displays inspired by the classic film, The Exorcist. Next, they must showcase the ultimate battle between good vs evil.
Jonathan Bennett challenges the teams to create spooky edible displays based on the terrifying inspirations behind beloved fairy tales.
The six remaining teams create killer displays featuring a clown terrorising an innocent victim at the scariest carnival ever seen!
Alex Guarnaschelli gets an assist from Malin Akerman. Andrew Bent and Alejandro Barrientos try to steal a win while Malin runs interference in the kitchen.
Golf star Michelle Wie joins Scott Conant to add a stroke to Bobby's game. Jeannette Liebers and Chris Bonnivier try to make sure Bobby takes a mulligan.
The competitors take on Southern classics like hush puppies and black-eyed peas. Then fruity, creamy and doughy desserts feature in the final round.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.
Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.
Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.
Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.
Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.
Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.
Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation?
Three judges seek a sous-chef in a five-part event. Four hopeful contestants tackle fish-shaped cakes and an intimidating piece of poultry.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.
Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.
Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.
Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.
Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.
Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.
The owner of a Cajun seafood restaurant is too friendly with her employees. Can Robert Irvine help her to command respect and become a real boss?
The hosts share a bountiful feast of autumn flavours with dishes like creamy chicken and dumplings, Mauro apple crumb cake and easy slow cooker sauerbraten.
Molly Yeh decides it's high time to invite her college friends over to the farm. She creates a Middle Eastern feast with crispy falafel and homemade labneh.
Molly Yeh hosts a Halloween party for all her friends and their little monsters. She makes an array of spooky treats including ghost hand pies and broccoli franken tots.
The four remaining teams create astonishing displays that show what happens when a witch gets a new broomstick. Which team will be sent home?
Ree Drummond serves up effortless brunch ideas. She takes four favourites to the next level, from a leftover frittata sandwich board to a crispy A.M. wrap.
Ree shakes up well-loved recipes and makes them a bit healthier. She puts a spin on the family's takeaway favourite and skips the crust for her classic apple pie.
At Wolfgang Puck's gorgeous CUT steakhouse, Selena Gomez takes on two initiation tests before creating her own spicy seafood dish.
At Chef Marcel Vigneron's Lemon Grove, Selena Gomez creates a colourful dish with unusual ingredients. Will Marcel make the dish his new special?
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.
Ree makes take away breakfast biscuits for her husband and son. While they're out, she's whipping up: Cajun brisket, sausage rigatoni, and an omelette.
Ree shares four vibrant recipes to celebrate the colours of summer. There's noodle salad, a truly summery blueberry nectarine crisp and strawberry ice cream.
Amanda Freitag and Sunny Anderson team up to demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron.
Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.
Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.
The final three commemorate the carnival's lost souls with flourless desserts and create new attractions for the title of Halloween Baking Champion!
The competitors work with game meat in every round, starting with wild boar. Later, Black Forest cake is a woody treat in the dessert round.
The owner of a Cajun seafood restaurant is too friendly with her employees. Can Robert Irvine help her to command respect and become a real boss?
The hosts share a bountiful feast of autumn flavours with dishes like creamy chicken and dumplings, Mauro apple crumb cake and easy slow cooker sauerbraten.
The five remaining teams face their hardest flavour challenge yet as Jonathan Bennett asks them to make over a classic Hollywood monster.
Jonathan Bennett invites the remaining four teams to a killer dance party where ravenous zombies have brain-inspired treats on the menu!
Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays.
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.
Amanda Freitag and Sunny Anderson team up to demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron.
Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.
The competitors work with game meat in every round, starting with wild boar. Later, Black Forest cake is a woody treat in the dessert round.
Andrew Zimmern travels across the globe to try the world's most exotic foods. He visits markets and restaurants to sample incredible and unique cuisines.
Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.
Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.
Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.
Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.
Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.
Four chefs battle for a chance to become a sous-chef for a series judge. They're challenged to break down whole chickens in the first round.
Four more chefs try to score the chance to work as a judge's sous-chef. Offal is an awfully shocking surprise, and a cut of meat proves problematic.
In this fourth preliminary battle of the sous-chef tournament, the four competitors open the appetiser basket and find a special seafood item.