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Andrew explores Taipei's culinary classics, starting with Taiwan's national dish: beef noodle soup. He uncovers the city's best regional favourites like pork belly, oyster omelets, crab hot pot, pork dumpling soup and stinky tofu.

Andrew reveals the cuisine that sets Ho Chi Minh City apart, from the city's favourite street food, snails, to the iconic bahn mi sandwich. The bustling town features savoury broken rice, fresh shrimp soup and crunchy spring rolls.

A new group of junior chefs brings their enthusiasm to the Chopped Kitchen and seeks approval from the judges: model Camila Alves and chefs Michelle Bernstein and Scott Conant.

The chefs cook delicious dishes to celebrate dads everywhere. Sunny Anderson makes pulled pork eggs benedict, while Katie Lee whips up cheeseburgers.

In Talkeetna, Alaska, the three remaining teams scavenge for a local favourite, chaga mushrooms. Tyler Florence is forced to give some harsh feedback.

Ayesha Curry is welcoming Stephen Curry's aunts from NC with a good ol' fashioned Southern barbecue. She makes a quick Carolina pulled pork that's ready in under an hour, cider vinegar slaw and hush puppies with lemon herb butter.

Music superstar and best-selling cookbook author Trisha Yearwood welcomes you into her Southern kitchen to share her favorite family recipes. Trisha shows off her Southern hospitality as she puts together meals with friends and family.

Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

Twins, who are joint owners of a Persian restaurant, take on brothers from Portland. They must make a rice dinner and handheld sweet and savoury bites.

A Greek family, who have a plethora of traditional recipes, compete against a southern family. Both have legacies to uphold - who will be crowned winner.

A family with a catering business takes on a team with a modern Filipino restaurant. Both teams must make a spicy chicken dinner and more.

Katie Lee uses the grill to cook sesame shrimp with rice foil packs. Later, the hosts share their favourite new shopping shortcuts for the summer.

Ching visits an inventive restaurant bringing a spin to Taiwanese cuisine. Its head chef shows her how to make crab lion head meatballs and fried youtiao with oysters. Later, Ching tries some fluffy avalanches of shaved ice to cool off.

The final two teams go head-to-head in Fairbanks, Alaska, where intense challenges test both food trucks. Which team will win the grand prize of $50,000.

Music superstar and best-selling cookbook author Trisha Yearwood welcomes you into her Southern kitchen to share her favorite family recipes. Trisha shows off her Southern hospitality as she puts together meals with friends and family.

Music superstar and best-selling cookbook author Trisha Yearwood welcomes you to share some family recipes, both old and new. Trisha shows off her Southern hospitality as she puts together meals with friends and family.

In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma.

Guy Fieri heads to Burlington, Vermont, to sample mac and cheese pancakes. Plus, in Ottawa, Canada, he tries an unusual spaghetti pizza dish.

Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

To celebrate Chinese New Year, chefs create appetisers by using American versions of Chinese dishes. The entrée round includes a giant fish and, in the dessert round, chefs must include a cookie and a strawberry-flavoured treat.

Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Jonathan Bennett heads back to 1994 with guest judge Wayne Knight! They challenge the chefs to create elevated dishes using '90s foods and an iconic grill.

Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.

Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

Bobby Flay celebrates the bounty of summer in this farm-fresh barbecue. His menu includes basil-rubbed halibut with puttanesca relish, maple-mustard-mixed pepper glazed salmon with brussels sprouts slaw, and grilled sausages.

Bobby Flay creates a barbecue menu with Spanish flair featuring a seafood salad, fire-roasted baby lamb chops with smoked paprika BBQ sauce, grilled portobello salad with hazelnut pesto and a gorgeous strawberry-pink grapefruit sangria.

Valerie Bertinelli and Duff Goldman honour the school library by asking the bakers to make book desserts. Their desserts must be decorated like a book.

Molly Yeh cooks up Korean-inspired foods! She makes sweet and spicy gochujang meatloaf sandwiches, cheesy Korean corn dogs, and spicy blizzard fries.

Molly Yeh and her Aunt Lucy have a Chinese-inspired dinner. She cooks Mapo tofu with pork, fresh chili crisp vinaigrette salad, and silky egg drop soup.

Andrew explores the favourite foods of Pittsburgh - home to a half-pound fish sandwich! A working-class town built on hearty recipes like kielbasa, stuffed cabbage and pierogi, Pittsburgh pride is served with fries on the side.

Andrew reveals the must-try foods of Nicaragua's capital Managua. He tries a steamed beef dish called baho to the crispy pork skin-topped salad known as vigaron.

Four new junior chefs get into the spirit of the season as they create a feast for the judges, former White House chef Sam Kass, Food Network's Marc Murphy and Martha Stewart.

Scott Conant welcomes four chefs to a doughnut-themed competition. They must make sense of what's in the baskets before creating their deep-fried masterpieces.

Chef Duff trades shots with Haloti Ngata of the Baltimore Ravens. The defensive end drops by to arrange a pre-game cake for his teammates and deliver it to practice.

Charm City Cakes decorators take on two formidable historic figures... a Terra Cotta warrior from China and a replica of Russia's St. Basil's Cathedral.

Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

To celebrate Chinese New Year, chefs create appetisers by using American versions of Chinese dishes. The entrée round includes a giant fish and, in the dessert round, chefs must include a cookie and a strawberry-flavoured treat.

Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Jonathan Bennett heads back to 1994 with guest judge Wayne Knight! They challenge the chefs to create elevated dishes using '90s foods and an iconic grill.

Valerie Bertinelli and Duff Goldman honour the school library by asking the bakers to make book desserts. Their desserts must be decorated like a book.

Molly Yeh cooks up Korean-inspired foods! She makes sweet and spicy gochujang meatloaf sandwiches, cheesy Korean corn dogs, and spicy blizzard fries.

Molly Yeh and her Aunt Lucy have a Chinese-inspired dinner. She cooks Mapo tofu with pork, fresh chili crisp vinaigrette salad, and silky egg drop soup.