Roger Mooking loves earthy, complex and traditional Mexican flavours. He meets chef Johnny Hernandez in San Antonio, Texas, and they cook up a storm together.

Ree whips up grab-and-go breakfasts for the family. She bakes individual ham casseroles and a baked oatmeal served with fruit kebabs and blueberry yoghurt dip.

Ree's family are all working together on the ranch. She makes them steak sandwiches with grilled onions and fried eggs. Plus, mini pecan pies to end the meal.

Alex is back from college and the cousins are coming over for a taco feast. Ree prepares braised beef, ranch chicken and delicious creams and salsas.

Ree Drummond grills a big tailgate lunch after a busy day on the ranch. On the menu is cheesy steak burgers, spicy street corn and salt and pepper drumsticks.

Ree Drummond is updating classic pizza recipes; she prepares cauliflower pizzas, chicken Caesar salad pizza and then a watermelon pizza - perfect for kids.

Ree shares her top tips for putting a care package together for her child at college. She bakes a tempting lemon and raspberry cake, and some healthier snacks.

The family are working hard hauling hay in the heat, so Ree makes them a refreshing strawberry, cherry lemonade. Plus, she uses her slow cooker to make hearty lasagne.

Ree Drummond makes some of her favourite recipes. First, she cooks stuffed crust pizza, then she bakes divine muffins. Plus, she whips up a culinary revelation.

The family gathers for Sunday lunch at her in-law's house. Her father-in-law makes his famous chicken a la chuck and Ree brings along portable dishes.

Ree sneaks store-bought shortcuts into her Thanksgiving feast. First, her turkey is cooked and portioned out in advance. And, she upgrades a dessert.

In the appetizer round, a group of junior chefs cook with a classic Caribbean spice blend. Then, in the entree round, they must pair fish with fruit.

A group of junior chefs must use a classic cornmeal dish in the appetiser round. In round two, the kids must combine a marshmallow treat with barbecue sauce.

Using a healthy fast food theme, a new group of junior chefs make appetisers using condiments and seafood. Then, the entrees are made with ancient grain bread.

A new batch of junior chefs get to work with farm-fresh ingredients, starting with pork and blue cheese in the appetizer round.

A new group of junior chefs face baby vegetables, mushroom-flavoured snacks and never-melting ice cream snacks.

The remaining five teams are in Tuscaloosa to battle for valuable mentoring time with pastry chef Jan Moon. The winners must sell the most pecan desserts.

Guy Fieri invites four well-travelled chefs to compete at Flavortown Market. The chefs go head-to-head in three rounds of deliciously diverse dishes.

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 Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

Michael gets down on a pastrami beef rib at his own restaurant in Cleveland, has a delish pork sandwich in Pittsburgh and indulges in a burger in Buffalo.

Michael designs his own burger in Rhode Island, tries the best pork belly buns in Columbus, Ohio, and gets a northern take on southern barbecue in Buffalo.

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket.

Chef Nti marks special celebrations with something cooked from the heart. She prepares recipes that are easy and entertaining for every occasion.

Katie hunts down breakfasts by the water. She tries a modern version of Hawaiian breakfast in Honolulu and dirty chai pancakes in San Diego.

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?

A group of talented, junior grillers compete in barbecuing variety of dishes to perfection. Who will be crowned the champion and win the $10,000 prize?

The final two teams face off with their gifts to impress King Kandy of Candy Land and win $25,000. The cake and sugar artists must include a tasting element.

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 gang are sharing new and creative recipes with an autumn theme like Sunny's secret ingredient red eye beef stew and Geoffrey's Thai fried rice cauliflower.

The hosts are satisfying every sweet tooth with their holiday desserts, starting with a quick caramelized apple tart. Next, they make molten bananas foster cake.

The gang hosts a feast with friends Ree Drummond, Eddie Jackson and Trisha Yearwood. The menu includes Eddie's mac and cheese and Trisha's lemon pecan slab pie.

The gang share their best Thanksgiving recipes, including Geoffrey's turkey breast with lemon and caper sauce, Katie's sweet potatoes and Jeff's cranberry sauce.

Chef Nti marks special celebrations with something cooked from the heart. She prepares recipes that are easy and entertaining for every occasion.

Ree is preparing a Tex-Mex themed celebration lunch of chipotle chicken chili, chili cheese muffins, caramel brownies and Mexican punch.

Ree shows recipes that are quick to make. On the menu is French toast with maple cream, grilled chicken and strawberry wraps and Philly cheesesteaks.

Ree cooks up a Chinese-inspired menu for the girls. She makes delicious cream cheese wontons, sticky orange chicken, beef with broccoli and stir-fried chow mein.

Ree throws an engagement party for a friend. On the menu are Brie-stuffed mushrooms, bacon-wrapped shrimp with chilli butter plus prime rib and Horseradish.

While the guys are busy creating a man cave, Ree makes tasty dishes for them. She makes chicken and bacon ranch paninis for lunch followed by steak fingers with gravy.

Ree and the family dog, Charlie, have been invited to a special event. She brings along roasted lemon chicken legs, Mexican macaroni salad and watermelon pico de gallo.

Ree spills the beans on her favourite comfort foods. Including chicken and dumplings, quesadillas with shrimp and peppers and a creamy pasta dish.

Ree and her daughters go on a college tour, so she stocks up the fridge to keep the busy cowboys fed. She makes a breakfast burrito kit and Ladd's favourite pasta.

Ree and her friend throw a perfect poolside party. She makes sticky barbecue chicken thighs, grilled veg with yoghurt dressing and spicy pasta salad.

The family pitch in at Ladd's brother's farm. So, Ree packs up a cowboy-approved tailgate lunch, including spicy baby back ribs and a potato casserole.

Ree and her family love pasta - so she shares their favourite quick dishes. She makes her chicken mozzarella, shrimp pasta and cheesy shells recipes.