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Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.

Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

A coastal Georgia joint puts its spin on Nashville hot chicken with a side of spicy shrimp; a Vietnamese noodle bar in Calgary dishes out scratch-made savory street food.

Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennessee; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Bavarian schnitzels at the Black Forest Inn; mole sauce and chocolate chicken enchiladas at Fiesta Mexicana; authentic British curries at The Churchill Arms.

A restaurant in the middle of a golf course; Creole spice dishes in Edmonton; pastry-wrapped foods in St. John's, Nfld.

John dines at Ottawa's Murray Street Kitchen; Toronto's Fanny Chadwick's; John's search for Caribbean food brings him to Yukon's Antoinette's.

Brunches in Quebec; Israeli food in Toronto; gourmet pizza in Winnipeg.

That Italian Place in Brampton, Ont.; Barque Smokehouse in Toronto; La Taqueria in Vancouver.

The Early Bird in London, ON; Made in Mexico in Newmarket, ON; Chafe's Landing in St. John's, NFLD.

Bannock at Kekuli Café in Westbank, B.C.; Big T's BBQ and Smokehouse in Calgary; pressed sandwiches and waffles at Pressed.

Cheese curds in Dartmouth, N.S.; Wallflower Modern Diner in Vancouver; Bernie and the Boys in Drumheller, Alta.

Rachael shows how to make a marinated, vegetable-infused dish of Tteokbokki, a popular Korean food made from rice cakes.

Living in Tuscany allows for the enjoyment of a long truffle season; Rachael shows how to use local truffles to add flavor to a dish of scrambled eggs and potato chips.

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

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

Jake is inspired by two dishes he learned from his mother-in-law and grandmother; the first is a Turkish leek burger inspired by Turkish meatballs; for dessert, it's a variation of his grandmother's cake with peach crumb bars.

Jake makes his sweet and savory lamb meatballs with pearled couscous, with cinnamon and cardamom snickerdoodles that have a slight hint of citrus.

Chef Ramsay revisits La Frite, Kingston Cafe, Capri and Spanish Pavilion to see if the owners succeeded in following his advice.

Chef Ramsay heads to Spin a Yarn, a 50-year-old steakhouse and banquet center in Fremont, Calif., in hope of revitalizing its menu and ambience.

Chef Ramsay heads to Charlie's, an Italian bistro in La Verne, Calif., to update the bland and unoriginal menu, lackluster service and old-fashioned decor.

Ramsay tries to help Baltimore's Café Hon stay in business with a renovation and an image makeover.

Chef Ramsay travels to Philadelphia to revive Chiarella's, a family-owned Italian restaurant that has an outdated menu, a disorganized staff and sloppy service.

Chef Ramsay travels to Philadelphia to revamp Zocalo, a Mexican restaurant plagued with an unorganized staff and poor service.

Ramsay goes to Boston's La Galleria 33 and tries to help the owners turn their failing business around.

At La Galleria 33 in Boston, Ramsay forces the owners to confront their staff and reclaim control of the restaurant; menus and decor are revamped.

Ramsay tries to help the owners of New York Italian restaurant Mama Maria's.

Ramsay heads to Pennsylvania's Ms. Jean's Southern Cuisine.

Ramsay goes to Massachusetts to help a married couple improve their restaurant, Barefoot Bob's.

Ramsay tries to help the owners of New York Italian restaurant Mama Maria's.

Ramsay heads to Pennsylvania's Ms. Jean's Southern Cuisine.

Chef Ramsay revisits La Frite, Kingston Cafe, Capri and Spanish Pavilion to see if the owners succeeded in following his advice.

Chef Ramsay heads to Spin a Yarn, a 50-year-old steakhouse and banquet center in Fremont, Calif., in hope of revitalizing its menu and ambience.

Chef Ramsay heads to Charlie's, an Italian bistro in La Verne, Calif., to update the bland and unoriginal menu, lackluster service and old-fashioned decor.

Ramsay tries to help Baltimore's Café Hon stay in business with a renovation and an image makeover.

In Kelowna, BC, John learns about unique flavor combos like nori wrapped halibut made with local ingredients; he then visits Toronto for authentic seafood paella.

John heads off the beaten path for the best tasting Black Forest donuts in Beaumont, Alberta; John gets the low-down on some award-winning pizzas coveted for their addictive white sauce in Toronto.

John's Okanagan-bound for a unique brunch experience in Kelowna, BC to try an incredible peanut butter and scrambled egg combo; John jets off to Edmonton, AB to get a taste of hand-made pretzels topped with spicy scallion and cheesy mozzarella.

John's en route to Calgary, Alberta for ramen so amazing people line up all day; a super-stacked pizza with an amazing crust in Kamloops, British Columbia; a perfect cheeseburger in Toronto.

Fan favorite picks including Smoque Shack in Ottawa, ON, Slickity Jim's Chat n' Chew in Vancouver, BC, Boogie's Burgers in Calgary, AB.

Burger 55 in Penticton, B.C.; The Smokin' Buddha in Port Colborne, Ont.; Icehouse.

Authentic Italian at Via Tevere Pizzeria in Vancouver; The Crêpe House in Port Dover, Ont.; classic comfort food at the Hilltop Diner in Langley, B.C.

The Holy Grill in Calgary; The Flying Spatula Diner in Flesherton, Ont.; southern brunch in Vancouver.

A roast chicken and vegetable dish that is two classics in one, with all the flavors of a soul-warming chicken soup, without the soup; a carrot and sweet potato cake that lets the veggies do the work to keep it moist and sweet.

Anna shows how to think of pasta in a snackable way with her version of Italian fried pasta, known as Frittatina and more.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Rachael takes the traditional beef burgers to the next level by adding homemade pub cheese topping, sautéed sweet onions, jalapeño peppers, and bacon on a pretzel bun, sealed with lettuce.

Rachael teaches how to prepare rabbit ragù, a traditional Tuscan recipe that combines ground rabbit, vegetables, wine, and more to make a thick sauce served over long pasta.

After receiving their black jackets, the final six contestants must create a dish using Omaha steaks; a contestant is kicked out of the competition during dinner service.

The final five contestants prepare gourmet dishes for "glampers"; the creator of the most popular dish receives a luxury trip for two; the contestants face elimination.

The remaining chefs prepare a dinner service after which two contestants will advance to the finale.

The winner is chosen from the remaining two contestants.

Ramsay splits the contestants into two teams along gender lines and asks them to present their signature dishes, with the winning team getting a night with William Shatner.

The teams must retrieve crabs from the ocean and create crab cake dishes, with the first team to come up with 10 dishes winning a trip to Arizona for horseback riding and dinner; during dinner service, one team struggles with the seafood.

The teams compete to match the heads and tails of popular fish in order to win an advantage; guest judge Michael Cimarusti joins one team on an outing to the beach; Ramsay ends one team's dinner service early.

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime.

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.

The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display.

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.

The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display.

After receiving their black jackets, the final six contestants must create a dish using Omaha steaks; a contestant is kicked out of the competition during dinner service.

The final five contestants prepare gourmet dishes for "glampers"; the creator of the most popular dish receives a luxury trip for two; the contestants face elimination.

The remaining chefs prepare a dinner service after which two contestants will advance to the finale.

The winner is chosen from the remaining two contestants.

The Bungalow in London, Ont.; waffle burgers at The Rumpus Room in Vancouver; fresh seafood at Big Fish in Alberta.

Rotisserie at Boxwood Café in Calgary; unique French fries at Belgian Fries in Vancouver; fresh seafood at Smitty's Oyster House.

Crêpes at Kawaii Crêpe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria.

Pasta at Black Skirt in Toronto; brunch at L'Avenue in Montreal; Latin cuisine at El Camino's in Vancouver.

Noah Cappe visits the Big E in West Springfield, Mass., to try the turducken sandwich, Country Fried Shepherd's Pie, deep-fried fruit punch and The Big E-clair; Gwinnett County Fair in Georgia features Sunday Dinner Sundae and the Funnel Fried Bacon.

Noah visits the Delaware County Fair for Spaghizza; Freshman 15 Fries; Veteran's Clams 'n' Corn; Holy Cannoli.

Noah visits the Eastern Carolina Agricultural Fair in Florence, S.C. and samples Calzagna and a deep-fried Philly blossom; Noah arrives at the Mountain Mandarin Festival in Auburn, Calif., and savors the Atomic Habanero Tots and The Big Yum.

John visits a Surrey, BC, restaurant for a lesson in making authentically delicious Afghan favorites; he then goes to Toronto, ON, to twirl a fork in some wild green spaghetti; in Edmonton, AB, John gets into the French state of mind.

John gets a first-hand lesson in charcoal grilling and checks ultra-juicy, braised lamb barbacoa tacos off his bucket list; John gets a lesson in fresh noodle making and a taste of the best pork wontons; a mile-high, double-thick pork chop.

John heads to Toronto to count down the 100 layers on a sky-high, pan-fried lasagna; he treks to Chicago to meet the baron of Midwestern BBQ and dig his fork into an award-winning brisket; and a brunch bowl chock-full of West African flavors.

The Bungalow in London, Ont.; waffle burgers at The Rumpus Room in Vancouver; fresh seafood at Big Fish in Alberta.

Rotisserie at Boxwood Café in Calgary; unique French fries at Belgian Fries in Vancouver; fresh seafood at Smitty's Oyster House.

Crêpes at Kawaii Crêpe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria.

Pasta at Black Skirt in Toronto; brunch at L'Avenue in Montreal; Latin cuisine at El Camino's in Vancouver.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Carla Hall goes on a slow and low trek to dig up the roots of barbecue.

It's Cake Week, and the latest batch of bakers are ready to start their competition.

Hosts Andrew Rannells and Casey Wilson direct aspiring bakers who face exhilarating challenges. Paul and Prue wisely judge, sending one home a week until one is crowned America's best.

The Signature challenge starts with a duo of soda breads; in the Technical, a tricky custard-filled treat that demands precision in frying and filling; for the Showstopper, the bakers create a four-legged bread sculpture.

In the Signature, they tackle a tarte Tatin, a caramelized French classic; a Technical that demands finesse with a fancy French pastry; the Showstopper asks for a decorative vertical pie whose layers tell a story through design and flavor.

With a double elimination on the horizon in this stressful Semifinal, the pressure has never been greater; the bakers must create a perfectly baked meringue roulade, tackle sweet and savory pretzels and craft a multi-layered bombe glacée.

Everything is on the line for the top three bakers in the finale; for the signature bake, they take on fruit tarts; the tropical slice technical bake tests them; the bakers tell their story in a three-tiered dessert tower for the showstopper.

Carla Hall goes on a slow and low trek to dig up the roots of barbecue.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.

Kirsten Tibballs, the Chocolate Queen, returns; celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness and with her simple yet delectable dessert recipes, she might just be right.

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Celebrated pastry chef and chocolatier, Tibballs, presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness and with her simple yet delectable dessert recipes, she might just be right.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

In the appetizer round, the competitors ramp up the creativity with a peanut butter product to try to give the judges plates they won't forget; in the entrée round, all three chefs run for the grill pans after seeing the protein in the basket.

Four chefs who are obsessed with burger mastery compete to see who will reign supreme; the grinders get a workout with magnificent, premium beef appetizers, epic lamb burgers for the main course, and challenging sweet burgers for the dessert round.

Four chefs hope for a sweet start as they open their appetizer baskets to find a green gummy shocker; in the entrée round, the big question for the competitors is how to deal with the veal, and it's a race to the ice cream machine.

Italian comfort curries; smokehouse meats; triple threat burgers.

Dirty bourbon burger; vegetarian eggplant Parmesan; perfect pizza crust.

Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bánh mì sandwich.

Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.

Noah visits the York Fair in Pennsylvania; savors the Taste of Christmas; Burger Bomb Pretzel; fork-free Chick'n'Waffle; apple pie funnel cake.

Noah visits the Paris Fair in Ontario, Canada for Her Majesty's Feast, meat pie poutine, the Dirtburger and Maddy Moo's Wrap Attack; the Washington County Fair in New York for Sugar Shack cotton candy, Bleu Ribbon Fries and the Twisted S'More.

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

John jets to St. John's, NL to learn the art of pit cooking and to try some authentic Newfoundland fishcakes; Next, John heads down to Chicago, Ill. to explore the world of Peruvian cuisine.

John travels to Montréal, Quebec, to devour spaghetti slathered in truffle sauce; In Milwaukee, Wisc., John dives into a traditional Wisconsin fish fry and digs into walleye; John checks handmade tacos off his bucket list in Wellington, Ontario.

John heads to Milwaukee, Wis. to learn the tricks of the trade from a bold butcher crafting crazy pesto topped hamburgers. In Toronto, Ont. John gets a chance to taste the cheesy, saucy stuffed cauliflower that has taken this town by storm.

Italian comfort curries; smokehouse meats; triple threat burgers.

Dirty bourbon burger; vegetarian eggplant Parmesan; perfect pizza crust.

Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bánh mì sandwich.

Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.

Andrew showcases the versatility of red snapper by cooking fried snapper fingers with dipping sauce and roasting a whole fish to serve family style.

Andrew presents ways to serve antelope by cooking a whole leg over an open fire and preparing tenderloin carpaccio.

Andrew cooks with one of his favorite proteins, bison; his two recipes for the day include a Bolognese with ground bison and a taco feast with tamarind marinated bison.

Andrew highlights why rabbits are a great ingredient to cook with; he serves two grilled rabbit dishes, one coated in a Sichuan sesame sauce and the other paired with a grilled baby gem lettuce salad.

Andrew prepares pheasant in two ways; first is skewers cooked on a hibachi-style grill and second is a whole bird roasted over an open fire.

Andrew presents European and Asian ways to cook pigeon, preparing seared pigeon toast with Sicilian caponata and pigeon katsu.

Andrew's focus for the day is fresh-caught striped bass; he prepares two dishes starring the fish, including a bass crudo and whole-roasted striped bass.

Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird; he utilizes the breast for a simple grilled appetizer inspired by Japanese tataki duck seasoned with scallion, ginger and Thai chiles.

Michael Symon amps up summer parties with some of his seasonal favorites; he starts with the classic American Coney Dogs, grills fun barbecue corn ribs, and cools down with easy orange strawberry cream pops.

Michael Symon brings flavor to the table with his spicy and briny grilled oysters with chorizo butter, fresh chile lime creamed corn with garden tomatoes and a sweet tres leches that's flavored with a hint of lime.

Michael Symon pays tribute to Southern culinary heritage, courtesy of his mother-in-law, Sherla; he indulges in the comfort of Sherla's fried chicken and fried okra; for dessert, Michael and Liz savor frozen peaches and cream, a summery treat.

Michael Symon gets ready for a barbecue encore, Cleveland style; Michael brings back the Italian sub burger and pairs it with crunchy-creamy waffle fries with Cleveland beer cheese sauce; for dessert he whips up portable apple hand pies.

Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.

Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.

Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips up a dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.

Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail.

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

Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.

Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.

Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips up a dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.

Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail.

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

Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.

Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.

Andrew showcases the versatility of red snapper by cooking fried snapper fingers with dipping sauce and roasting a whole fish to serve family style.

Andrew presents ways to serve antelope by cooking a whole leg over an open fire and preparing tenderloin carpaccio.

Andrew cooks with one of his favorite proteins, bison; his two recipes for the day include a Bolognese with ground bison and a taco feast with tamarind marinated bison.

Andrew highlights why rabbits are a great ingredient to cook with; he serves two grilled rabbit dishes, one coated in a Sichuan sesame sauce and the other paired with a grilled baby gem lettuce salad.

Andrew prepares pheasant in two ways; first is skewers cooked on a hibachi-style grill and second is a whole bird roasted over an open fire.

Andrew presents European and Asian ways to cook pigeon, preparing seared pigeon toast with Sicilian caponata and pigeon katsu.

Andrew's focus for the day is fresh-caught striped bass; he prepares two dishes starring the fish, including a bass crudo and whole-roasted striped bass.

Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird; he utilizes the breast for a simple grilled appetizer inspired by Japanese tataki duck seasoned with scallion, ginger and Thai chiles.

A bacon explosion; shrimp corn dog; Beef Pepian.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Newfie Steak secret; caramel chicken; beef & bison stew.

Tearing into the Carnivore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep-fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore.

A traditional Indian fry bread stuffed with some non-traditional ingredients; trying the Great Pacific Pita and the Deep Fried Chili Dog; eating the Marionberry Volcano; visiting the El Dorado County Fair in Placerville, Calif.

A famously delicious jerk chicken poutine; a brioche French toast covered in edible flowers; cheesy, crunchy birria tacos.

John checks in Bloomfield, ON for a 50oz Côte de Boeuf; John jets to Boston, Mass. for a masterclass in Thai street food and dives into the creamy crab curry; John explores the world of seafood in sunny Tofino, BC.

John flies to Courtenay, BC to dive into the seafood on offer and dip his spoon into their seafood chowder; in Boston, Mass., John gets some avocado toast with a Mexican twist.

A bacon explosion; shrimp corn dog; Beef Pepian.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Newfie Steak secret; caramel chicken; beef & bison stew.

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

It's an Italian showdown as the modern Italians, Simone and Viviana, take on the traditional Italians, Mike and Pete, in Kitchen HQ for the remaining spot in the grand final.

For the grand final, the top two teams prepare 100 plates of food; the winning team receives a $100,000 prize.

Carla uncovers the start of tacos al pastor.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

Breakfast pizza; bacon-wrapped meatloaf; BBQ pork sandwich.

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetti balls.".

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

Noah visits the Delaware State Fair and tries the Delaware Dog, the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco, along with the Killer Cereal Treat; Noah's second stop is the Obion County Fair in Union City, Tenn.

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Piña Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

Noah visits the Wilson County Fair in Lebanon, Tenn. And tries Tennessee Hot Chicken and tastes Meme's Meatloaf Sammy; Noah enjoys the Three Little Pigs Melt and tries Buffalo Chicken Stromboli at the Pickaway County Fair in Circleville, Ohio.

John arrives in Portsmouth, N.H. to taste a taquito stuffed with braised pig's head; John hits the beach in Tofino, BC and downs a gigantic BBQ sandwich.

John tries a Boston restaurant's signature raviolo filled with a whole egg yolk; in Peggy's Cove, Nova Scotia, John learns the art of the lobster roll from the master of Maritime seafood himself; a Toronto burger joint with signature Ghanaian spices.

John heads to Québec City, QC to explore the flavors of la belle province with ultra-tender braised bison cheek; John gets back to nature in Tofino, BC and tries a veggie burger that diners call the best in the province.

Breakfast pizza; bacon-wrapped meatloaf; BBQ pork sandwich.

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetti balls.".

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

Marcus looks for lunch ingredients in the market in Palma; he makes chilled tomato soup, then chop chop salad with watermelon, pickled rind and feta.

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.

Celebrity chef Marcus Wareing explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth, a wine-based drink flavoured with a range of roots, spices, fruits and herbs.

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

Marcus discovers what Mallorcans like to eat at special occasions; he makes his version of a local favorite, almond cake and a jug of rosé sangria.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their red prawns and gets a masterclass in ham in the market.

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.

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

Justine tries sizzling seafood stir-fries at a dai pai dong, enjoys an elegant yum cha at Michelin-starred Man Wah and ends the day sky-high at Ozone.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses. She later visits Lai Ching Heen for a refined, tea-paired feast, before hitting the streets for a day of snacks.

Justine explores local treats and a fried rice recipe in the seaside town of Tai O, learns the secrets of shrimp paste at Sing Lee and enjoys hotpot in the City of Darkness.

Justine explores fine dining at the elegant Wing Restaurant and cooks her salt and pepper prawns. She then visits *cha chaan teng* for a Hong Kong-style breakfast and closes the day with cocktails at The Savoury Project.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

Marcus looks for lunch ingredients in the market in Palma; he makes chilled tomato soup, then chop chop salad with watermelon, pickled rind and feta.

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.

Celebrity chef Marcus Wareing explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth, a wine-based drink flavoured with a range of roots, spices, fruits and herbs.

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

Marcus discovers what Mallorcans like to eat at special occasions; he makes his version of a local favorite, almond cake and a jug of rosé sangria.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their red prawns and gets a masterclass in ham in the market.

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

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

Noah visits the Pacific National Exhibition in Vancouver and gorges on the Big Pickle Dog, then samples the Colonel Katsu Bao, before trying the Deep Fried Margarita for dessert; Noah visits the LA County Fair in Pomona, Calif.

Noah visits the Prince William County Fair in Manassas, Va. and tries the Monumental Grilled Cheese and the Chesapeake Bay Poutine; at the Western Fair in London, Ontario, he dives into a Poutine Dog, the Macaroni Bowl and Cherry Cheesecake Tempura.

Euro-fusion Greek pizza; Crabby Patty burger; deep-fried chili dog; Fluffernutter elephant ear pasty; beer-battered burger; Mississippi mud fry.

John jets to San Diego, Calif., for a crash course in Chicano cooking; John heads to the East Coast to enjoy creamy, slow cooked risotto topped with pan-fried Bay of Fundy scallops; In Toronto, Ont.; John digs his fork into ricotta pancakes.

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 in St. John's, NL with fish tacos and baked oysters.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Luke heads to the city of Bangalore in southern India; he visits MTR, one of the oldest coffee houses in the city; he learns how to make idli; he meets up with a friend to explore the night markets.

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

Luke visits the port city of Kochi, Kerala, where he checks out the iconic Chinese fishing nets, does laundry the old-fashioned way and cooks a famous dish. He leaves the city to witness the state's backwaters and local fishing techniques.

Luke visits the lush plantations of spices in Thekkady and then tours Madurai, the spiritual heart of Tamil Nadu, to find hidden gems with the help of a local food journalist.

Luke uncovers the history of Chettinad and savours its famous cuisine. He then tastes the chutneys in Kumbakonam and explores the exciting food scene in Pondicherry.

Luke visits Chennai, the capital of Tamil Nadu, a bustling city with historic ancient temples, and a vibrant modern art scene.

Luke visits Chennai, the capital of Tamil Nadu, a bustling city with historic ancient temples, and a vibrant modern art scene.

Luke visits Chennai, the capital of Tamil Nadu, a bustling city with historic ancient temples, and a vibrant modern art scene.

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.

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

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

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.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Luke heads to the city of Bangalore in southern India; he visits MTR, one of the oldest coffee houses in the city; he learns how to make idli; he meets up with a friend to explore the night markets.

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Death by bacon burrito; lasagna grilled cheese; salmon waffles sandwiches.

Apple and smoked salmon crêpes; Pad Thai; fun sandwiches.

Chicken club sandwich with beef bacon; pulled rabbit ragù; chicken ball burger.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Caribbean roti, plantain and eggplant; Guilty Pleasure; sandwiches for a crowd.

Rachael incorporates her favorite flavor combinations in a recipe for dill popcorn shrimp.

Rachael and her sister Maria are teaming up to demonstrate how to make a rustic meal of roasted pork and chicken sausages tossed with vegetables and grapes; they also prepare an easy and elegant celery root flan to pair with the main course.

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

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

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Donal has four recipes that are one-pan dishes, for evenings when you don't wish to wash lots of pots after dinner.

Gordon must orchestrate a fresh start for the owner of a fish-focused restaurant in Chesapeake Bay.

Gordon must tame a brawling staff and transform a sloppy kitchen crew into proper chefs.

Gordon must help the owner of Wilson's Secret Sauce, by minimizing the menu and inventory, and focusing on barbecue staples.

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

After a much-needed reality check, sisters unite to rebuild their family's legacy with Gordon's help.

Gordon must help empower the owner of a female-run restaurant rediscover her passion for cooking.

Gordon must help a stubborn father and his frustrated son keep their outdated restaurant alive.

Gordon must neutralize the threat of vermin and unkempt kitchen habits at a Philadelphia restaurant and help the owner pass the torch to her children.

Boston's Savin Bar & Grill has a rich history, but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

Gordon must help a restaurant serving subpar cuisine from a kitchen plagued by contamination.

Gordon tries to revamp Crazy Burger, a historic establishment located in the heart of Rhode Island.

Boston's Savin Bar & Grill has a rich history, but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

Gordon must help a restaurant serving subpar cuisine from a kitchen plagued by contamination.

Gordon must orchestrate a fresh start for the owner of a fish-focused restaurant in Chesapeake Bay.

Gordon must tame a brawling staff and transform a sloppy kitchen crew into proper chefs.

Gordon must help the owner of Wilson's Secret Sauce, by minimizing the menu and inventory, and focusing on barbecue staples.

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

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.

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.

Bacon, tomato, onion and cheddar omelette; macaroni and cheese with elk; ox tongue sandwich.

John revisits some of his favorite chefs; Shine in Victoria; The Early Bird in London, Ont.; Antoinette's in Whitehorse, Yukon.

John revisits old friends in their restaurants and shares special Christmas meals.

Authentic Napoletana pizza and pasta; barbecue ribs at Moonshine BBQ.

Pigs in a blanket are the quintessential party finger food; the problem is one can never eat just one; the full-sized hotdogs wrapped in soft challah are the solution.

Anna elevates after-school snacks with her recipes for homemade, golden pan-fried mozzarella sticks and cheesy, saucy pizza pockets.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

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

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

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

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

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

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

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

Noah Cappe heads to the Coastal Carolina Fair, where he dines on a three-course meal courtesy of the legendary Hagy family; Noah stops by the Oak Mountain State Fair in Alabama for some wicked Southern twists and Rodeo Austin for fiery gator wings.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalisco Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

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

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

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

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

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

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

John visits Nuburger; smoked meat combines with poutine at Poutineville; country brunch at Emma's Country Kitchen.

John visits The Wren; an Alberta roadside restaurant; the Iron Skillet.

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

Delaware State Fair; shrimp dog; "Crabtastic Po' Boy"; Apple Scrapple burger; deep-fried Key lime pie.

Texas State Fair in Dallas; bacon-tilla; chicken-fried lobster; carrot cake roll; deep-fried sweet potato pie; Oakland County Fair in Davisburg, Mich.

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

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's 100 pepperoni pizza; John flies into Kahuku, Hawaii, for a lesson in cooking Huli-Huli chicken.

John visits Nuburger; smoked meat combines with poutine at Poutineville; country brunch at Emma's Country Kitchen.

John visits The Wren; an Alberta roadside restaurant; the Iron Skillet.

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

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

The five remaining teams create 24 reimagined tarts and 24 peach Melbas, before attempting a pièce montée of 160 individual choux buns, inspired by a mad science theme.

The remaining teams create 24 savoury pâté en croûte; for the showpiece challenge, they need ultimate craft perfection as they take on a demanding pastry challenge; who will flake under the pressure, and who will earn a spot in the final six?

The teams create judge Benoit's Le Café Crème and a gardening-themed illusion showpiece with a hidden vegetable cake-inspired dessert, but they are not given a proper recipe to follow.

The remaining teams draw on their classical training as they produce 24 identical classic framboisiers; for their second challenge, they let their creativity run wild as they re-invent American camping favorite s'mores into a high-end pâtisserie.

The teams make savory Paris-Brest and savarin, before creating a celebration St Honoré to serve 150 people in five hours; who has the patience of a saint to secure a spot in the final six?

The best three teams from each set of heats come together as they aim for the final; the teams create plant-based petit gâteaux and become engineers as they make gravity-defying hanging showpieces from chocolate, with macarons sitting within.