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Andrew Zimmern travels to the colourful Moroccan city of Fez. On the trip, he tucks into local treats like tagine-cooked meats, pastille and brouchettes.

Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-friend sweet dough balls.

Four new junior chefs are presented with the challenge of making a perfect Thanksgiving meal for the judges, including special guest Martha Stewart and Food Network's Chris Santos and Geoffrey Zakarian.

The chefs serve up easy meals that are perfect for warmer weather. Plus, Janice Lieberman shares her tips for buying ingredients at the supermarket.

One team's truck breaks down, and several teams underestimate the huge demand for their food in Homer, Alaska. A surprise judge visits all the teams.

Ayesha hosts a girls' night and serves breakfast for dinner with a party spread that includes a frozen mint mocha frappé cocktail, bacon breakfast bread pudding cups, and cinnamon roll stuffed pears with cinnamon clove icing.

Ayesha Curry is putting a grown-up twist on childhood favourite foods for game night. Her menu includes grilled bratwurst with brie and spiral apple slaw, rainbow fries with a grainy mustard aioli, and s'mores doughnuts.

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

Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Wild, identical twins and a father-in-law who own a Mediterranean restaurant in Virginia Beach take on three southern soul food masters. Who will win.

Valerie Bertinelli challenges two teams to make hometown pork dishes, food for a kids' party and a 20-minute weeknight dinner. Which team will impress.

A family of cooks, who claim they can cook anything, compete against a family that represents six different cultures. Who will be crowned winner.

The gang kick off summer with a mouth-watering menu. Sunny Anderson cooks a sizzling summer burger, while Bev Weidner makes her grilled salmon tacos.

Cooking – Ep. 13. There is a rich culture and history of street food in Africa. Chef Nti explores the delicious dishes on offer and recreates some of her favourite recipes.

The four remaining teams pan for gold to earn their seed money. Tyler Florence challenges the teams to use a classic Alaskan ingredient – crab – to create a special dish.

Ayesha Curry plans a light, citrusy lunch with her mother and sister-in-law to thank them for all their help with the kids. The menu includes lemon caper salmon, easy lemon olive oil cake with lemon glaze, and a rose spritzer.

Ayesha Curry is celebrating her mother and grandmother by making favourite family recipes influenced by their Jamaican roots. Her menu includes Jamaican snapper sliders, jerk spiced baked plantain chips and a rum cocktail.

Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Chefs must transform iconic breakfast items into a delicious dinner and use a featured ingredient they select while blindfolded.

In round one, competitors race the clock to make fish dishes that include an unusual carb. In round two, a green noodle is part of the culinary puzzle. And in the dessert round, chefs use butter and sugar in smart, minimal ways.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.

Rise And Shine!. The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.

Giada gives you invaluable tips for preparing restaurant-quality dishes right at home. Choose from such entrees as pan-seared salmon with summer succotash, penne with pork ragout, and New York strip steak with red wine butter.

Giada plans a spa party for a girls' day that includes pampering with homemade facial and body scrubs and spa water. In addition, she prepares a healthy menu of farro and kale salad, peas and carrots, plus almond and peach toasts.

Spelling Bee Buzz. Valerie Bertinelli and Duff Goldman bring the fun of a spelling bee into the kitchen! The bakers make spelling bee word tarts with assigned words on top.

It's Purim, and Molly's menu includes short rib gnocchi, red wine slushies, and poppy seed hamantaschen. Plus, there's a breakfast of cheesy spinach matzo brei.

Big Midwestern Tractor Lunch. Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip.

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos, octopus tostadas, Filipino chicken adobo, So-Cal monster burritos and a globally-loved hometown salad.

Andrew explores the country classics of Nashville, such as hot chicken and cool chess pie. Other Music City mainstays range from savoury pork chops to heaven-sent biscuits smothered in gravy to barbecue juicy enough to make you sing.

The four junior chefs in this competition can't be kept out of the kitchen, and they're here to prove themselves to the judges: chef Tino Feliciano, former White House chef Sam Kass and Food Network's Marc Murphy.

For the first time ever, Hollywood goes to Hollywood as Paul explores baking in Los Angeles. In this city, known for its crazy health fads and celebrity culture, Paul discovers that it's also rich in incredible bakes.

The six bakers have to create tiny desserts using berries. Then, it's an explosion of colour as the bakers take on spring-patterned roll cakes.

Chefs must transform iconic breakfast items into a delicious dinner and use a featured ingredient they select while blindfolded.

In round one, competitors race the clock to make fish dishes that include an unusual carb. In round two, a green noodle is part of the culinary puzzle. And in the dessert round, chefs use butter and sugar in smart, minimal ways.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.

Rise And Shine!. The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.

Spelling Bee Buzz. Valerie Bertinelli and Duff Goldman bring the fun of a spelling bee into the kitchen! The bakers make spelling bee word tarts with assigned words on top.

It's Purim, and Molly's menu includes short rib gnocchi, red wine slushies, and poppy seed hamantaschen. Plus, there's a breakfast of cheesy spinach matzo brei.

Big Midwestern Tractor Lunch. Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip.