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Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Celebrating all things deep-fried, from chicken to donuts.

Some of John's favourite restaurants haven't changed a thing in generations.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog.

Noah Cappe arrives in Macon, Ga., for the International Cherry Blossom Festival; a pimento cheese-filled breakfast sandwich called the Up All Night, a pink pizza called the Macon Cherry Bomb and a trio of meat-filled midway munchies.

At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.

John jets to Long Beach, Calif., to explore the art of Filipino Brunch, from eggs to island French toast; John rolls down to New Haven, Conn.

John flies to Honolulu for a masterclass in traditional Hawaiian poke and poi made from vibrant purple taro root; across the world, John dives into the fresh seafood around in St. John's, NL with fish tacos and baked oysters.

In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros; on warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I.

Celebrating all things deep-fried, from chicken to donuts.

Some of John's favourite restaurants haven't changed a thing in generations.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Ree Drummond and Eddie Jackson invite four seaworthy cookie makers to reveal how sea creatures celebrate the season; the cookie makers build 3D Christmas sandcastles, complete with crushed cookie sand.

Ree Drummond and Eddie Jackson ask four cookie makers to whip up imposter cookies that look just like dishes fit for the North Pole Christmas dinner; it's time for dessert as the cookie makers tackle Christmas cookie pies.

Ree Drummond and Eddie Jackson challenge four gingerbreaders to create massive North Pole Christmas market displays out of gingerbread; these gingerbread geniuses will have to pick a festive fruit to incorporate into their cookies.

Ree Drummond and Eddie Jackson ask four competitive cookie makers to tackle two winter sports cookies; after the game, the cookie makers craft their own towering 10-foot tall Christmas gazebos where the merry residents of the North Pole can gather.

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

Ree Drummond and Eddie Jackson rev their engines as they ask four cookie makers create cookie billboards; the cookie makers celebrate with their own edible trains.

Four Grand Champions are headed home to the Chopped kitchen for the holidays; the chefs are challenged with some extremely tough baskets, beginning with a kooky candy cane in the appetizer round.

Common carp are one of the most widely introduced species of fish in the world; most people in the U.S. won't eat them, referring to them as a trash fish; these fish are so plentiful, Curt runs a year-round full-time guiding service targeting them.

Fishermen from the Ohio River Basin bring rusty crawfish up to Leech Lake as bait and release them after fishing, inadvertently giving them a new home; now, the rustys are pushing out the native crawfish, and destroying the weed beds other fish need.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

Common carp are one of the most widely introduced species of fish in the world; most people in the U.S. won't eat them, referring to them as a trash fish; these fish are so plentiful, Curt runs a year-round full-time guiding service targeting them.

Fishermen from the Ohio River Basin bring rusty crawfish up to Leech Lake as bait and release them after fishing, inadvertently giving them a new home; now, the rustys are pushing out the native crawfish, and destroying the weed beds other fish need.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Ree Drummond and Eddie Jackson invite four seaworthy cookie makers to reveal how sea creatures celebrate the season; the cookie makers build 3D Christmas sandcastles, complete with crushed cookie sand.

Ree Drummond and Eddie Jackson ask four cookie makers to whip up imposter cookies that look just like dishes fit for the North Pole Christmas dinner; it's time for dessert as the cookie makers tackle Christmas cookie pies.

Ree Drummond and Eddie Jackson challenge four gingerbreaders to create massive North Pole Christmas market displays out of gingerbread; these gingerbread geniuses will have to pick a festive fruit to incorporate into their cookies.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

At the Okeechobee County Fair, Noah samples hot-wing grilled cheese, a sweet bacon Devil Burger and strawberry margarita funnel cake; the Scarborough Renaissance Festival in Texas has ooey-gooey pasta roses and homemade cinnamon rolls with bacon.

The Cowboy Breakfast ends the day with the uniquely sweet Caramel Apple Tots; Noah challenges himself to the 5 Pounderito and tries the finger-licking Ice Cream Funnelwich.

Noah Cappe arrives in the Aloha State for the 'Iolani Fair; The school fundraiser fair in Honolulu features Hawaiian-style fried dough in the Malasada Ice Cream Sandwich and Sweet Roll Sliders; two mashups: the Cubano Pizza and the PB and J Dog.

John ventures down to Philadelphia for a spot famed for their Guatemalan food; John gets his hands dirty with the master of meat in Toronto where he learns the secret behind their renowned elk sliders.

John journeys to Orlando, FL, and digs into the craziest brunch of his life; homemade biscuits, bacon, eggs, and a 5-cheese mac and cheese, all stacked on one plate.

In Honolulu, John tries out the hapa restaurant of his wildest dreams, mixing American classics with Korean flavors and Hawaiian ingredients for a truly delicious experience.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration; chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table.

Ina Garten passes the whipped cream as she recruits chefs Amanda Freitag, Aarti Sequeira and Duff Goldman to serve Bobby Flay a slice of humble pie; in each round, these chefs bakeup an ode to everyone's favorite Thanksgiving dessert.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.

Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.

Michael Symon gathers his friends, chefs Jet Tila, Antonia Lofaso and Geoffrey Zakarian, to get Bobby Flay roasted and toasted; the insults glow as Bobby attempts to leave this holiday party unscathed.

Jeff Mauro brings the pomp and circumstance to round out the holiday season with a New Year's bash; chefs Damaris Phillips, Eric Adjepong and Brooke Williamson make a resolution to beat Bobby Flay.

Jeff Mauro brings the pomp and circumstance to round out the holiday season with a New Year's bash; chefs Damaris Phillips, Eric Adjepong and Brooke Williamson make a resolution to beat Bobby Flay.

Jeff Mauro brings the pomp and circumstance to round out the holiday season with a New Year's bash; chefs Damaris Phillips, Eric Adjepong and Brooke Williamson make a resolution to beat Bobby Flay.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration; chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table.

Ina Garten passes the whipped cream as she recruits chefs Amanda Freitag, Aarti Sequeira and Duff Goldman to serve Bobby Flay a slice of humble pie; in each round, these chefs bakeup an ode to everyone's favorite Thanksgiving dessert.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

East Coast hospitality in St. John's; barbecue at Fat Bob's Smokehouse in Buffalo; Canadian-themed pizzas.

Venison burger and barbecue sandwiches at Buck Stop; Soup at The Burnt Tongue; Belgian fries and waffles.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Grab your coziest blanket and a mug of cocoa - it's Snuggle Season! The bakers will craft warm, comforting desserts that evoke all the cozy feels of winter. From fireside treats to snowy delights these baked goods will bring the warmth of the season.

Gordon sends his 11 contenders back to basics, testing their raw skills and pure talent; first, he invites the entrepreneurs to a world-renowned artisan-smoked salmon business in Hackney Wick.

Gordon sends his contenders to Lake District; not only do the teams have to hit Gordon's surprise brief, they need to overcome their fears as they face a challenge 1,000-feet in the air; next, Gordon tries to discover who's a jack-of-all-trades.

Gordon Ramsay invites the contenders to Oxford to replicate a sushi platter as demonstrated by a sushi master; he invites the teams to create a cocktail.

Gordon tests how well his contenders make decisions under pressure; their task is to identify award-winning cheeses by taste and smell alone; to find the cheese, they must navigate through narrow caves.

Gordon challenges the entrepreneurs to harvest oysters by hand on the Essex coast before putting them in charge of the jewel in his restaurant crown, the Savoy Grill.

It's semi-final week and Gordon Ramsay is nearing the end of his search; he cranks up the pressure as the remaining contenders battle it out for a place in the final and inch one step further to winning his £150,000 investment.

It's the final and Gordon Ramsay will choose his future food star; it's time to drill down on their businesses and find out whose product is worthy of his £150,000 endorsement.

Gordon challenges the entrepreneurs to harvest oysters by hand on the Essex coast before putting them in charge of the jewel in his restaurant crown, the Savoy Grill.

It's semi-final week and Gordon Ramsay is nearing the end of his search; he cranks up the pressure as the remaining contenders battle it out for a place in the final and inch one step further to winning his £150,000 investment.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Grab your coziest blanket and a mug of cocoa - it's Snuggle Season! The bakers will craft warm, comforting desserts that evoke all the cozy feels of winter. From fireside treats to snowy delights these baked goods will bring the warmth of the season.

John follows the magic down to Orlando, FL for the Walt Disney World Resort's 50th Anniversary and explores more than 150 sips and bites full of color, whimsy and flavor.

John gets to work in Mississauga, ON learning to make the famous butter chicken samosa; in Tampa, Fla, John channels his inner pitmaster and tries some innovative BBQ creations, including the crunchy, golden brown, pork-stuffed deviled pig.

In Washington, D.C., this chef creates a menu filled with fusion flavors; John leaves no crumb behind in Toronto, where he digs his way into this spot's100 pepperoni pizza; John flies into Kahuku, Hawaii, for a lesson in cooking Huli-Huli chicken.

John checks off a New England hot lobster roll from his list; John devours a feast of pork belly and chicken adobo; John tries the steak and potatoes of the future and an exotic sea urchin panna cotta.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

John tours Tuscon's BOCA Tacos y Tequila; John's barbecue dream comes true at Palomino in Calgary; John has a few cheesy slices at Burlington's NaRoma Pizza Bar.

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

Benedict breakfast hash; a super quick Christmas burger; a stress-free skillet pizza dip; a festive tortellini soup.

Ree gets cooking with a bounty of berries in her delicious iced raspberry scones, sweet and savory sticky blueberry wings, and a luxurious blackberry brie grilled cheese. Then, she packs berry goodness into her very grown-up strawberry slush.

Ree Drummond shares budget-friendly favorites from across the years; she gets thrifty with slow cooker teriyaki ribs with a quick slaw, meat pies to stock the freezer, veggie ragu with cheesy polenta and five-ingredient sweet and salty fudge.

Ree shares four festive specials from her food spots in town; there's braised beef short rib pot roast and snowflake molasses cookies from the Merc, a cookies for Santa sundae from Charlie's and a pumpkin pie-tini from the P-Town bar.

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

When Santa's away, the elves love to play, so the baking teams must create epic cakes that capture the North Pole's little rascals up to no good.

The baking teams practice their pirouettes because host Brad Smith and judges Ron Ben-Israel, Eddie Jackson and Danni Rose want to see choreography that's en pointe as the bakers create ovation-worthy cakes capturing Tchaikovsky's iconic ballet.

From marching bands to fabulous floats, Brad Smith has the baking teams take it to the streets with cakes that capture a Santa Claus Parade; their street sensations will have to be big to impress judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Brad Smith gets the kitchen jingle bell rockin' as the baking teams work in harmony to create cakes inspired by a favorite festive tune; they'll have to work in sync to get judges Ron Ben-Israel, Eddie Jackson and Danni Rose singing their praises.

During the festive season, Santa Paws delivers presents to the best-behaved creatures; the baking teams hop to it by creating a cake featuring an animal kingdom Santa that won't ruffle judges Ron Ben-Israel, Eddie Jackson and Danni Rose's feathers.

Santa loves a square dance; Brad Smith tasks the baking teams with creating a cake that captures do-si-do with a side of ho ho ho as Santa Claus and his friends hit a holiday hoedown with judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

When it comes to gifts and coal, only Santa decides who's naughty or nice; Brad Smith makes sure the baking teams are on their best behavior as they create cakes inspired by Santa's list for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

It's time to branch out and bring holiday traditions to life in a tree-mendous way! The bakers will craft beautifully wrapped gifts, perfectly decorated Christmas trees, embracing all the festive joy that comes with them.

Ultimate baking masterclass with judges Mary Berry and Paul Hollywood.

Alex Guarnaschelli and Eric Adjepong watch as three seasoned dessert chefs, representing California, Washington and Texas, try to out-bake Alex; in a blind tasting, judges Sherry Yard and Dahlia Narvaez decide whose sweets come out on top.

It's time to branch out and bring holiday traditions to life in a tree-mendous way! The bakers will craft beautifully wrapped gifts, perfectly decorated Christmas trees, embracing all the festive joy that comes with them.

When it comes to gifts and coal, only Santa decides who's naughty or nice; Brad Smith makes sure the baking teams are on their best behavior as they create cakes inspired by Santa's list for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Ultimate baking masterclass with judges Mary Berry and Paul Hollywood.

Alex Guarnaschelli and Eric Adjepong watch as three seasoned dessert chefs, representing California, Washington and Texas, try to out-bake Alex; in a blind tasting, judges Sherry Yard and Dahlia Narvaez decide whose sweets come out on top.

When Santa's away, the elves love to play, so the baking teams must create epic cakes that capture the North Pole's little rascals up to no good.

The baking teams practice their pirouettes because host Brad Smith and judges Ron Ben-Israel, Eddie Jackson and Danni Rose want to see choreography that's en pointe as the bakers create ovation-worthy cakes capturing Tchaikovsky's iconic ballet.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

Noah Cappe is in carnivore mode for the San Angelo Stock Show and Rodeo in Texas; From the Southwest Dog to the Show Hog, no one goes home hungry; a steak out in the form of the Spud Steak Sandwich; a midway mashup, the Apple Cheesecake Quesadilla.

Noah Cappe makes short work of the Smoke Bomb and the French Toast Crunch Burger; Blue Bacon Cheesecake; the annual Santa Maria Valley Strawberry Festival has inspired sweet berry treats like the Pizza Berry Pie and the Strawberry Crisp Corn Dog.

Noah Cappe is ready to have his taste buds fired up at the Spencerport Volunteer Firemen's Association Carnival in New York with the Flaming Weck to the Five Alarm Fries and Backyard BBQ Burrito to Smash Potato Waffles.

John heads to Kentucky to try authentic fried chicken; John digs into a surf-and-turf burger in Boston; John visits a Brazilian restaurant in Toronto.

John dives into a deep-dish pizza in Chicago; John feasts on a burger and jerk lobster in Toronto; John checks some gourmet Jewish cuisine off his list in Philadelphia.

John digs into some super-stacked burgers and gargantuan milkshakes in Hamilton, Ont.; John heads to Louisville, Kentucky for some shrimp and grits; in Vancouver, John gets a lesson in pan-Asian soups.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

A rich chocolate tart for the Signature challenge; a Technical that has the bakers in knots with a braided Swedish bake; for the Showstopper, they must create a breathtaking spring landscape, blending beauty, texture, and flavor into a masterpiece.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

It's time to branch out and bring holiday traditions to life in a tree-mendous way! The bakers will craft beautifully wrapped gifts, perfectly decorated Christmas trees, embracing all the festive joy that comes with them.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

At the Scout Elves' Enchanted Cottage, Duff Goldman asks the teams to create an edible shelf for their own Scout Elf; the bottom teams must impress judges Kardea Brown and Ashley Holt with their memory-filled snow globe showpieces.

The bakers help their Scout Elves take the perfect elfie selfies with edible backdrops for their photos; the bottom two teams design an edible holiday outfit for judges Kardea Brown and Ashley Holt's elf fashion show.

The Scout Elves want to play the "12 Days of Christmas" at their concert, but they mix up the lyrics; Duff Goldman tasks the teams with delivering a twisted-up "12 Days of Elfmas" showpiece.

The scout elves have some trouble tuning up Santa's sleigh, so Duff Goldman asks the teams to create a sleigh design that will wow Mr. Claus; two teams build inventive snow forts for a snowball fight between judges Kardea Brown and Ashley Holt.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

An open-faced blackened salmon sandwich on homemade focaccia at Stoney's Bread Company.

A pizza covered in gooey penne alla vodka; a fancy Hamptons Dog; the ultimate Italian-American combo, a Cannoli Calzone; the sweet and savory Loaded Churro Fries; the Strawberry Cheeseshake and the Food Court Megastick.

The loaded Campfire Burger and Wisconsin's famous cheese curds make an appearance in the Hot Chick; Spanish Queens, a unique deep-fried treat; coffee gets a fresh take in the form of the Funnel-Latte; pork pickle pizza; deep-fried Reuben.

The Super Ramen Dog combines two delicious foods Noah didn't know belonged together; the Elephant Ear Taco is a new take on a fairground favorite; and the Peanut Pop Shake has Noah all shook up.

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbeque; in Philadelphia, John checks off meat pies from his list.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

An open-faced blackened salmon sandwich on homemade focaccia at Stoney's Bread Company.

It's time to branch out and bring holiday traditions to life in a tree-mendous way! The bakers will craft beautifully wrapped gifts, perfectly decorated Christmas trees, embracing all the festive joy that comes with them.

Jesse Palmer asks the remaining nine bakers to make fruit cake blend desserts and Victorian era Lambeth cakes, featuring intricate piping and an oldtimey ingredient; judges Carla Hall, Duff Goldman and Nancy Fuller decide which baker gets eliminated.

Jesse Palmer asks the bakers to make flavor-forward cookies; judges Carla Hall, Duff Goldman and Nancy Fuller decide the winner in a blind tasting.

Jesse Palmer asks the remaining seven bakers to team up and make ooey-gooey caramel and chocolate desserts; the real party begins as the ice luge arrives; the bakers make boozy trifles for judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer asks the bakers to make footie pajama macarons, cream puff garlands and a dessert consisting of either a Charlotte royale, entremets cake or a dacquoise cake.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Four Grand Champions are headed home to the Chopped kitchen for the holidays; the chefs are challenged with some extremely tough baskets, beginning with a kooky candy cane in the appetizer round.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Jesse Palmer asks the bakers to make flavor-forward cookies; judges Carla Hall, Duff Goldman and Nancy Fuller decide the winner in a blind tasting.

Jesse Palmer asks the remaining seven bakers to team up and make ooey-gooey caramel and chocolate desserts; the real party begins as the ice luge arrives; the bakers make boozy trifles for judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer asks the bakers to make footie pajama macarons, cream puff garlands and a dessert consisting of either a Charlotte royale, entremets cake or a dacquoise cake.

Featuring lobster burgers and Thanksgiving dinner burgers.

John revisits memorable bacon dishes, including bacon meatloaf and bacon cheesecake.

The cure for what ails you at Elgin Street Diner; a smoked-meat sandwich at Schwartz's Deli; the K2 Mountain Burger at Mrs. Riches Restaurant.

Blueberries are the secret to Busters BBQ's sauce; unique fish cakes are served at Magnolia's Grill.

Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey french onion soup'r stick; the Wisconsin hot chicken bomb; the deep-fried old fashioned dessert; the indy burger, a new take on the funnel cake.

At the world-famous Iowa State Fair, sampling some award-winning new food items; there's a new take on chicken and waffles and a massive meat meal all wrapped up to eat on the midway; the Pork-Tato; the Hash Brown Handful.

Noah Cappe arrives at the Kentucky State Fair; the Mac Ball Burger, featuring deep-fried homemade mac and cheese; the Fried Green Frank, the Derby Pie Pop and the Southern Slaw Sammie; the Mac Attack Taco; Sunday Dinner Pizza; Grilled S'more Melt.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

Featuring lobster burgers and Thanksgiving dinner burgers.

John revisits memorable bacon dishes, including bacon meatloaf and bacon cheesecake.

The cure for what ails you at Elgin Street Diner; a smoked-meat sandwich at Schwartz's Deli; the K2 Mountain Burger at Mrs. Riches Restaurant.

Blueberries are the secret to Busters BBQ's sauce; unique fish cakes are served at Magnolia's Grill.

Three talented baking teams transport the judges to a wintry landscape featuring creatures that love to play in the ice and snow.

The baking teams take the judges on a tasty trip as they create cakes depicting Santa on his dream vacation.

Fresh fallen snow, glistening ice crystals and delicate snowflakes inspire the baking teams to serve up winter wonderland cakes for the judges.

The baking teams hope to be on the "Nice List" after host Brad Smith challenges them to create cakes that capture the fun and fervor of Santa's workshop; judges Harry Eastwood, Nancy Fuller and Eddie Jackson choose the winning team.

Host Brad Smith challenges the baking teams to make cakes inspired by the beloved holiday treat, the gingerbread house; judges Harry Eastwood, Nancy Fuller and Eddie Jackson decide which team is the best architect of delicious designs.

Host Brad Smith calls up the classic poem "The Night Before Christmas" to inspire the baking teams to create cakes that leave judges Harry Eastwood, Eddie Jackson and Joy Wilson feeling festive and ready to choose a winner.

The baking teams take their creativity to epic heights as host Brad Smith tasks them with building Christmas tree cakes; judges Harry Eastwood, Duff Goldman and Eddie Jackson are delighted and dazzled as they choose the winner.

Chef Ramsay invites 16 all-stars back to the kitchen for a second chance to prove they have what it takes; a twist on the infamous Signature Dish Challenge; Ramsay stuns the chefs with an announcement.

Tony travels to his home state of Wisconsin for a family gathering and explores its hidden gems; visiting a craft brewery, a local dairy farm, and sharing a grilled cheese with Green Bay Packers legend Leroy Butler on Lambeau Field.

Returning to her ancestral roots, Eva Longoria explores Asturias' mountains, orchards and seas, discovering the region's culinary traditions.

It's time to branch out and bring holiday traditions to life in a tree-mendous way! The bakers will craft beautifully wrapped gifts, perfectly decorated Christmas trees, embracing all the festive joy that comes with them.

Tony travels to his home state of Wisconsin for a family gathering and explores its hidden gems; visiting a craft brewery, a local dairy farm, and sharing a grilled cheese with Green Bay Packers legend Leroy Butler on Lambeau Field.

Returning to her ancestral roots, Eva Longoria explores Asturias' mountains, orchards and seas, discovering the region's culinary traditions.

Three talented baking teams transport the judges to a wintry landscape featuring creatures that love to play in the ice and snow.

The baking teams take the judges on a tasty trip as they create cakes depicting Santa on his dream vacation.

Fresh fallen snow, glistening ice crystals and delicate snowflakes inspire the baking teams to serve up winter wonderland cakes for the judges.

The baking teams hope to be on the "Nice List" after host Brad Smith challenges them to create cakes that capture the fun and fervor of Santa's workshop; judges Harry Eastwood, Nancy Fuller and Eddie Jackson choose the winning team.

John prepares dishes smothered in melted, bubbling cheese.

John saves room for dessert including pie, cakes, donuts and puddings.

Crushing tomatoes by hand at the family-run Pizzeria Napoletana; a chef's preference mystery meal at Floyd's Diner in Victoria, BC.; sampling top secret dipping sauce at Haugen's Chicken & Ribs in Port Perry, ON.

Boomers Gourmet Fries in Stratford, ON; Relish Burgers in London, ON; over 40 gourmet burger selections including one heart-stopping option named after the local ER; John's Place in Victoria, BC; more than 10 varieties of 'Eggs Benny.'.

Noah Cappe takes on the Porter County Fair in Indiana, where a pile of locally sourced pork is served three ways in a single dish; Pizza on a Stick; the Carrot Funnel Cake; then Noah's off to the Eastern Idaho State Fair.

Noah Cappe hits the Wisconsin State Fair, where a local brewery is serving a deep-fried combo of beer, brats and cheese curds; milk and cookies are inverted; a combination of onion rings and a grilled hot dog; cold brew coffee treat.

The Iowa State Fair welcomes Noah Cappe with a trio of meaty masterpieces, but it's the Double Dutch Almond Funnel that has everyone jumping with joy; giant Jupiter Burger; spicy Solar Flare; sweet Space Coast Softball.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favourite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

In Dartmouth, N.S., John tries a crobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John prepares dishes smothered in melted, bubbling cheese.

John saves room for dessert including pie, cakes, donuts and puddings.

Crushing tomatoes by hand at the family-run Pizzeria Napoletana; a chef's preference mystery meal at Floyd's Diner in Victoria, BC.; sampling top secret dipping sauce at Haugen's Chicken & Ribs in Port Perry, ON.

Boomers Gourmet Fries in Stratford, ON; Relish Burgers in London, ON; over 40 gourmet burger selections including one heart-stopping option named after the local ER; John's Place in Victoria, BC; more than 10 varieties of 'Eggs Benny.'.

The six remaining teams face off as Jeff Mauro tasks them with creating the holiday tradition of a parade float; judges Shinmin Li and Aarti Sequeira decide which team has the most festive float and who drives home.

Jeff Mauro challenges the teams to create a scene capturing the moment a holiday photo goes wrong, while highlighting their cookie artist skills; judges Shinmin Li and Aarti Sequeira cut one team out of the picture.

To celebrate "Aquaman and the Lost Kingdom," host Jeff Mauro asks the teams to imagine what holidays look like under the sea and incorporate underwater plant life made entirely of sugar.

Jeff Mauro challenges the three remaining teams to reveal what will happen when the kids finally catch Santa while he's delivering their toys.

The last two teams standing take Christmas light displays to the next level by creating large-scale illuminated structures; Jeff Mauro, Shinmin Li and Aarti Sequeira determine who will be crowned Holiday Wars champion and win the $25,000 prize.

It's time to branch out and bring holiday traditions to life in a tree-mendous way! The bakers will craft beautifully wrapped gifts, perfectly decorated Christmas trees, embracing all the festive joy that comes with them.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

In the lakes of Northern Wisconsin lurks the Chinese mystery snail, which gets its namesake from female snails giving birth to young, fully developed snails; Yia travels to Clear Lake to meet up with Wisconsin fisheries specialist Titus Seilheimer.

Common carp are one of the most widely introduced species of fish in the world; most people in the U.S. won't eat them, referring to them as a trash fish; these fish are so plentiful, Curt runs a year-round full-time guiding service targeting them.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

In the lakes of Northern Wisconsin lurks the Chinese mystery snail, which gets its namesake from female snails giving birth to young, fully developed snails; Yia travels to Clear Lake to meet up with Wisconsin fisheries specialist Titus Seilheimer.

Common carp are one of the most widely introduced species of fish in the world; most people in the U.S. won't eat them, referring to them as a trash fish; these fish are so plentiful, Curt runs a year-round full-time guiding service targeting them.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

The six remaining teams face off as Jeff Mauro tasks them with creating the holiday tradition of a parade float; judges Shinmin Li and Aarti Sequeira decide which team has the most festive float and who drives home.

Jeff Mauro challenges the teams to create a scene capturing the moment a holiday photo goes wrong, while highlighting their cookie artist skills; judges Shinmin Li and Aarti Sequeira cut one team out of the picture.

To celebrate "Aquaman and the Lost Kingdom," host Jeff Mauro asks the teams to imagine what holidays look like under the sea and incorporate underwater plant life made entirely of sugar.

Jeff Mauro challenges the three remaining teams to reveal what will happen when the kids finally catch Santa while he's delivering their toys.

Canada's national dish, fries, cheese curds and gravy.

John presents big, messy and flavorful sandwiches.

At Uncle Betty's Diner the eggs benny is served on freshly-made doughnuts; The Armview's fresh fish.

At Salvatore's Pizzaiolo as a twist, the cheese goes under the sauce on their pizza.

Noah heads to the Big Fresno Fair in California for the debut of some new fair foods, including the Flamin' Hot Chimichanga and Rainbow Shrimp Fries; new spin on the classic hot dog and one of the wackiest deep-fried desserts ever.

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corndog and the Black Forest Funnel Cake; fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos.

Noah Cappe makes a visit to the Big Fresno Fair in California, where local legend Chicken Charlie has a triple treat stacked up on a stick; Southwest Georgia Regional Fair for the classic Georgia peach dessert served in a whole new way.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

John touches down in Regina, SK, to try Saskatchewan's take on sushi with the pork belly press; in Portland, Ore., he tries something new with a spicy twist; he checks stacked n' smoky BBQ off his bucket list in Toronto, ON.

John's first stop is Toronto, ON, for its pizza; he then travels to Portland, Ore., to learn the secrets of good sushi; finally, he cozies up to some fried chicken sandwiches in Winnipeg, MB.

Canada's national dish, fries, cheese curds and gravy.

John presents big, messy and flavorful sandwiches.

At Uncle Betty's Diner the eggs benny is served on freshly-made doughnuts; The Armview's fresh fish.

At Salvatore's Pizzaiolo as a twist, the cheese goes under the sauce on their pizza.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

John finds barbecue restaurants.

John sets out to find the perfect pizza.

Charlene's Bayside restaurant serves up delectible comfort food; "Beeramisu" from Tide and Boar.

At Catch 22 Lobster Bar, classic comfort dishes turn into magnificent lobster creations; at Chicago Style Pizza, a favorite is a pizza stuffed into another pizza; at Topanga Cafe their specialty is Mexican dishes.

Travel the world for delicious meals.

The sauciest and juiciest meals.

At the Urban Deli they serve huge deli sandwiches; Ches's Fish and Chips remains tight-lipped on a famous family batter recipe; at Reggie's Hot Grill John settles an argument between best friend owners.

Three Canadian eateries that only offer full-fat options.

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

It's time to branch out and bring holiday traditions to life in a tree-mendous way! The bakers will craft beautifully wrapped gifts, perfectly decorated Christmas trees, embracing all the festive joy that comes with them.

Tempers flair as Ramsay tries to transform Los Angeles's Burger Kitchen into a profitable eatery.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

Chef Ramsay returns to restaurants he tried to help in the past, such as Downcity in Providence, R.I., Classic American in West Babylon, N.Y., and Davide in Boston, to check on their progress.

Chef Ramsay revisits Spanish Pavillion, Kingston Cafe and La Frite to judge their progress after his initial consultations.