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.