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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

Molly Yeh makes a slew of kid-friendly dishes that everyone will adore; she whips up grilled bacon, egg and cheese in a basket, a cozy chicken noodle hot dish and a breakfast combo: blueberry muffin smoothies with mini blueberry muffin garnishes.

Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, like sweet rose semlor buns, savory Swedish meatballs and a big green salad with tiny Hasselback potatoes and horseradish dressing; she stacks up a Smorgastarta sandwich cake.

Molly Yeh hosts a sing-along on the farm and serves comforting hamburger mac and cheese, adorable chocolate and strawberry cupcakes for lunch; she prepares crispy rice bibimbap with a side of corn cheese for dinner.

Molly Yeh's cousins are in town; she makes a Chinese dinner to celebrate; she prepares char siu meatball sliders and lucky long noodle pasta salad with chili crisp.

Molly Yeh uses the flavors of Poland to create a comforting feast; she creates a hearty meal of fluffy cheese pierogies, savory white borscht soup and tangy sauerkraut pancakes; for dessert, Molly bakes up sweet and flaky kolacky cookies.

One of Molly Yeh's best friends is in town for their birthdays, so Molly is making her most-delicious party bites for the double celebration; she starts with her pretty in pink Pickled Beet Deviled Eggs and addictive Spinach and Feta Rugelach.

Christmas goodies that double as gifts, including Christmas cherries cookies, Christmas cake cookies, homemade gumdrops, chocolate-caramel-pecan pretzel bites, cayenne cheese straws, and sweet spicy smokey roasted almonds.

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.

Ree Drummond shares a trio of fast, fabulous bites; grilled chicken skewers; fig and goat cheese bruschetta; no-cook cheesy mini peppers; chocolate candy cane cookies are left out for Santa; Yorkshire pudding; mulled apple cider.

Ree Drummond is making an array of retro holiday party food that stands the test of time such as sweet little Mexican wedding cookies with a snowy coating of sugar, and she trims a charming Christmas tree cheese ball with pomegranate jewels.

Molly Yeh cooks up some noshes for a party bites dinner on the farm; she serves up Pizza Latkes with pesto, Brisket Meatballs in a Sweet Barbecue Sauce, Caesar Salad with Deep Fried Garlic Knots and Strawberry Sprinkle Struffoli for dessert.

Molly Yeh goes all out for Hanukkah with an ugly sweater party and heaps of marvelous food; beef stew with fluffy pitas, mini sufganiyot salad drizzled with creamy tahini dressing and a chocolate coconut shake with a latke stack.

Molly Yeh is snowed in and cooking some hearty Midwest-inspired favorites, like crispy fried walleye sandwiches on soft homemade potato buns, and ham and egg potato salad with charred scallions; chocolate chip oatmeal cream pies.

Molly Yeh is making hearty foods to keep her family warm; the cozy menu includes comforting chicken and dumpling soup with decadent no knead salami bread and zippy citrus and greens salad.

The hosts cook up joyful bites for a party spread; Katie Lee Biegel's ooey gooey gruyère in puff pastry wows guest Sophie Flay as she drops in to chat.

Eddie Jackson cherishes homemade gifts that come from the heart, so he asks five of the top cookie makers to create cookies that look like handcrafted gifts; the bakers have to create complex cookie garlands.

Five talented cookie makers are tasked with creating Christmas cross-stitch cookies. Then the crafting continues as the bakers combine the beauty of a wreath with the fun of a Christmas character in one massive, 3-D cookie display.

Five cookie makers make Christmas colors swirl by taking on the tie-dye cookie trend; they decorate cookies that look just like savory holiday appetizers, but they must use classic crudite ingredients in their cookie displays.

Celebrating "piece" on Earth by making festive puzzle cookies; bakers are tasked with creating a 3D nutcracker doll out of cookies and incorporate walnuts, pecans or almonds into the product.

In honor of "The SpongeBob Movie: Search for SquarePants," host Wells Adams challenges the empires to create edible 3D movie posters with festive sponge cake flavors; judges Yolanda and Jacques decide which teams sink and which ones swim.

Host Wells Adams asks the empires to create hyperrealistic cakes that look like a holiday feast but taste like a decadent dessert; the teams that deliver both illusion and flavor for the judges continue their empire's reign.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

In a final showdown, host Wells Adams gives the bakers complete creative freedom to build an entire edible world that celebrates the holiday season; only one empire rises above the rest to claim the $50,000 prize and the crown of Sweet Empire.

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.

In a final showdown, host Wells Adams gives the bakers complete creative freedom to build an entire edible world that celebrates the holiday season; only one empire rises above the rest to claim the $50,000 prize and the crown of Sweet Empire.

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

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Anne and Jeff introduce the recruits to the classic flavors and dishes of Italy with a trivia-filled gondola ride, an outrageous cooking relay, and making sausage and pepper sandwiches, which includes making sausages from scratch.

It's time for Molly Yeh's baby shower and there's quite a crowd to feed; Molly keeps it simple-but-delicious with her potato, sausage and broccoli frittata and herby salad with burrata.

Orecchiette with broccolini and sausage and a simple escarole salad with artichokes and tangy lemon dressing; crispy fried mozzarella sticks with creamy marinara; sweet Italian rainbow cookies.

Molly Yeh is making a Mexican food vacation for her husband, Nick, with all his favorites; she cooks up a decadent refried beans and rice bowl, roasted salmon tacos in flour tortillas and creamy coconut-lime tres leches cake.

Molly Yeh makes a cozy lunch of miso ramen and then has a sleepover; for the party, Molly serves her spicy ranch snack mix, pesto pizza pillows and a show-stopping blueberry doll cake bedazzled with sprinkles.

Molly Yeh and Nick celebrate their 10-year wedding anniversary with some nostalgic favorites; she prepares Prosciutto and Swiss Croissant Strata, Loaded Avocado Hashbrowns with Salsa Macha, a Creamy Fruit Salad Cocktail and PB.

Jeff Mauro's Merry Mauro cocktail; a festive meatball bar; DIY tricks for Christmas tree decor; Geoffrey Zakarian makes an appetizer with store-bought brie; Elise Strachan makes her Christmas Tree Surprise Cake; fragrant place cards.

Serving up the perfect plate for the holidays; stuffed beef tenderloin; maple and lemon pan-roasted carrots; warm chestnut bisque; melting potatoes with herbs; Nancy Fuller bakes a sticky toffee pudding cake and helps Sunny make a cheeseball tree.

Pastrami-rubbed short ribs; beefed-up charred veggie and cheese grits; roasted vegetables with herbed feta, pistachio and pomegranate; sausage and parmesan arancini; chocolate rum balls; cookbook author Eden Grinshpan.

Casey Webb challenges three teams of Christmas bakers and their ice sculptors to create colossal Christmas tree cake displays complete with edible presents, ornaments and pyrotechnics.

Casey Webb challenges three teams of Christmas bakers to create fantasy snow globe cakes that capture the magic and joy of the holidays; each team uses ice sculpture to enhance the glitz and glam of their display and impress the judges.

Casey Webb challenges three teams of master holiday bakers and their ice sculptors to show off a new side of Santa's better half in out-of-this-world cake designs and displays.

The three remaining baking teams and their ice sculptors must create the ultimate "Night Before Christmas" cake display featuring Santa.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

In the semifinals, there are no more teams; Jesse Palmer gives the six remaining bakers a gauntlet of three retro Christmas dessert challenges; guest judge Stephanie Boswell joins Nancy Fuller and Kardea Brown to decide which bakers go to the finale.

In a final showdown, host Wells Adams gives the bakers complete creative freedom to build an entire edible world that celebrates the holiday season; only one empire rises above the rest to claim the $50,000 prize and the crown of Sweet Empire.

Four fan favorite kid competitors return for a new holiday challenge: making a holiday candle tsunami cake with a poured sugar flame; host Duff Goldman is joined by Abby Martin to offer her unique perspective as a former contestant.

In the semifinals, there are no more teams; Jesse Palmer gives the six remaining bakers a gauntlet of three retro Christmas dessert challenges; guest judge Stephanie Boswell joins Nancy Fuller and Kardea Brown to decide which bakers go to the finale.

In a final showdown, host Wells Adams gives the bakers complete creative freedom to build an entire edible world that celebrates the holiday season; only one empire rises above the rest to claim the $50,000 prize and the crown of Sweet Empire.

Four fan favorite kid competitors return for a new holiday challenge: making a holiday candle tsunami cake with a poured sugar flame; host Duff Goldman is joined by Abby Martin to offer her unique perspective as a former contestant.

Duff Goldman and Valerie Bertinelli lead eight talented young bakers through tasty challenges designed to find the most impressive and creative baker.

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Four chefs need all hands on deck when Alex Guarnaschelli challenges them to deliver a dish that needs two hands to take down; they hit the fryers to create fried finger food for judges Karen Akunowicz and Andy Baraghani.

Alex Guarnaschelli asks four chefs to make plates that stick to the ribs before they lighten things up with detox dishes; the two final competitors delve back into the parking lot to deliver decadent desserts.

Four chefs try to not get kicked to the curb when Alex Guarnaschelli asks them to create a curbside breakfast; the chefs pilfer the parking lot looking for ingredients worthy of a poolside lunch and the finalists rummage for a romantic dinner dish.

Alex Guarnaschelli welcomes four fierce chefs to forage the parking lot to create flatbreads; hitting the fryers to make something golden brown and delicious and the final two chefs get hot and saucy in the last round.

Miami chef Adrianne Calvo won SOBE Food and Wine Festival's Triple Threat competition, but can she take down Bobby Flay's Titans on their home turf to win $25,000? OG restaurateur Rick Bayless amps up the pressure with his judging.

Bengali American chef Avishar Barua has already won Beat Bobby Flay, and now he's ready to test his might against Bobby Flay's Titans for a chance at $25,000. New York City chef Leah Cohen decides who will triumph.

Veteran Chef Karen Akunowicz lights up Flay's kitchen with her personality and battles the Titans with her modern grandma cuisine; judge Scott Conant doesn't go easy on anyone with his high standards.

Peaches and pancetta in the appetizer basket make for a creative first round; an unusual pork product in the entrée basket is a little bit gory; the chefs are challenged to figure out the best way to make it shine on the plate.

The chefs rush to come up with smart ways to utilize the alligator in the first basket, but they soon learn their gator plans might be difficult to execute; in the dessert round, an ice cream machine fiasco spells trouble for one of the competitors.

With no major tricks in the first basket, the chefs are left to create their own problems, as they attempt to piece together meat and potato appetizers; in the entrée round, duck dishes are a tall order in just 30 minutes.

The chefs go overboard while making gluttonous food; they compete for time with the fryer in the appetizer round, struggle to pair ingredients with their steak entrées and pull out the stops with gummy cinnamon roll desserts.

Les Gold, Claudia Jordan, Jenni Pulos and Karina Smirnoff compete; the celebrities must use an edible wreath and festively-shaped bread; the judges learn that one of the competitors has never tried one of the veggies found in the basket.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

Tiffany Haddish is in the house with Chef Antonia Lofaso and Bobby Flay can't handle the heat as he takes on married couple Hedy and Talia Trovato in the kitchen.

Scott Conant and Anne Burrell impress Bobby Flay with their good hair and their skilled competitors, chefs Dave Hadley and Kat Turner.

Michael Symon and comedian Manon Mathews cheer on chefs Erin Miller and Stephen Coe, while Bobby Flay is greeted with a familiar face.

Last holiday season, Bobby Flay didn't play nice and ended up with a clean sweep; this year, Bobby's friends are back and have a bone to pick with him as chefs battle over holiday-inspired dishes.

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.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

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.

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.

Carla Hall conjures up a holiday nightmare for Bobby Flay as he's haunted by three ruthless ghosts from his past; chefs Amanda Freitag, Esther Choi and Maneet Chauhan have taken Bobby down before and now, they're back, hungry for another victory.

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.

Last holiday season, Bobby Flay didn't play nice and ended up with a clean sweep; this year, Bobby's friends are back and have a bone to pick with him as chefs battle over holiday-inspired dishes.

Giada De Laurentiis decks the halls as triple-threat titans Tiffany Derry, Michael Voltaggio and Brooke Williamson try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

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Octavia Spencer and Edgar "Dook" Chase invite three teams of home cooks to serve up their best Southern brunch; in the second round, the final two teams put their own spin on one of guest judge Reese Witherspoon's childhood favorites to win $10,000.

Octavia Spencer and Edgar Dook Chase ask three teams of home cooks to create a dish based on family superstitions; in the second round, the remaining teams create a Southern vegan dish for guest judge Jessica Chastain.

Ree Drummond is making Italian-inspired favorites, starting with Creamy Shrimp Pasta; Ree makes her version of Crispy Fried Eggplant, a Pea and Burrata Salad and an Olive Oil Caramel Sundae for a taste of the dolce vita.

Ree Drummond hosts a Q&A with questions from friends, townsfolk and visitors to Pawhuska while she makes a party ready epic dip platter; she spills the secrets on her speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

Ree Drummond whips up dishes that can't go wrong, including chocolate sheet cake with vanilla bean frosting, stuffed peppers, simple Tex-Mex chicken spaghetti, and whiskey pot roast.

Ree Drummond has a care package for her youngest college kid, Todd; she's sending him mini strawberry tarts and chocolate hazelnut oatmeal bars to share with his roommates, cheesy chipotle cheddar snack mix and spirit pretzels in his team colors.

Ree explores 16-minute marvels with four weeknight dinners cooked against the clock; she makes pork schnitzel sandwiches, an Italian sausage pasta skillet, a spicy, stir-fried Kung Pao cauliflower and honey garlic shrimp skewers with garlic spinach.

Ree Drummond shares super simple recipes for the snowiest day; she warms up with a winning Tex-Mex Spicy Chicken and Black Bean Soup, one-pan Mango Glazed Cod, her favorite Creamy Arrabbiata Pasta and a shortcut Cast Iron Breakfast Pizza.

Guy Fieri challenges three chefs with one five-minute shop for the whole competition; they can only grab two ingredients per aisle to make a family friendly brunch; they must make an upscale dinner using leftover ingredients.

Returning chefs call out their market rivals for a $10,000 showdown to settle the score; a Seoul food chef challenges the opponent who beat her by one point, and a five-time GGG winner calls out the judge who defeated her in a cheesy battle.

Three of Guy Fieri's favorite DDD chefs and three GGG winners compete in a tag-team relay to create a pork dinner; the first shift chef shops for a favorite snack food and piece of equipment selected by a roll of the old culinary dice.

Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.

Fieri surprises the six remaining chefs with double wheels that pick their dish and game at random; first, the competitors must make a vegetarian dinner with limited ingredients; then, the bottom two chefs make noodle dishes in the elimination round.

A double spin of Fieri's dish and game wheels determines that the five remaining chefs must make a champagne brunch using only 8 lbs. of ingredients; the bottom two chefs fight for their survival in the elimination round by creating a seafood feast.

Guy Fieri pairs the four remaining chefs into teams to make their best pork dish with only frozen ingredients; the losing teammates face off in the elimination round by making a comfort classic using one ingredient from each aisle.

Three finalists make their best chicken dinner; Guy Fieri surprises the final two chefs with a cart swap, and the chef who makes the best celebration dinner using their opponent's groceries earns the GGG Greatest of All Time trophy and $70,000.

Four charitable chefs compete in a holiday cook-off; Guy hands out gifts of special ingredients that the chefs must feature in their holiday pork dish; he uses a dreidel to give the chefs their budgets for a festive family favorite.

Guy Fieri teams up some of his friends from the Best Buddies volunteer organization with some all-star chefs for a holiday cookoff; the teams have one hour to make a holiday entrée and dessert for a chance to earn $15,000 for their teammate.

Guy Fieri divides his all-star chefs into teams of three for a wild culinary relay challenge; without being able to communicate with their teammates, they'll have to shop, cook and present a cohesive holiday meal to win the $20,000 shopping spree.

Guy Fieri's two sons and nephew face off; Guy pairs each family member with their very own all-star chef partner, but he also gives each team a Secret Santa box full of weird ingredients to use.

The series' most beloved judges compete against each other using not-so-nice ingredients from Guy's naughty list.

Guy Fieri divides his all-star chefs into teams of three for a wild culinary relay challenge; without being able to communicate with their teammates, they'll have to shop, cook and present a cohesive holiday meal to win the $20,000 shopping spree.

Guy Fieri's two sons and nephew face off; Guy pairs each family member with their very own all-star chef partner, but he also gives each team a Secret Santa box full of weird ingredients to use.

The series' most beloved judges compete against each other using not-so-nice ingredients from Guy's naughty list.

Guy Fieri teams up some of his friends from the Best Buddies volunteer organization with some all-star chefs for a holiday cookoff; the teams have one hour to make a holiday entrée and dessert for a chance to earn $15,000 for their teammate.

Guy gives the chefs gift boxes containing ingredients they must use in their holiday ham dish; they receive stockings filled with sweets and treats that must be included in their family holiday dinner.

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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

It's a surf-and-turf Christmas Eve as Michael Symon joins Selena Gomez. They tackle a menu of Smoked and Reverse-Seared Steaks plus luxurious Lobster with Homemade Pasta, while an Escarole Salad challenges Selena to overcome a mental block.

Selena Gomez and Chef Claudette Zepeda prepare a Mexican feast for the holidays. Claudette takes Selena back to her roots with a festive menu of?Tamales, Roast Ham with Salsa Matcha, Charred Poblano Rice and a Mexican twist on a historic salad.

Host Carla Hall challenges the teams to create gingerbread versions of holiday parades and incorporate a baked item made with comforting hot cocoa.

Host Carla Hall tasks the baking teams with capturing "The Nutcracker" ballet in gingerbread, complete with an elaborate stage and a baked item featuring nuts.

The North Pole's citizens are very sporting types, so host Carla Hall challenges the teams to create gingerbread displays with moving parts that show off their unique games.

Host Carla Hall tasks the baking teams with bringing huge holiday ski chalets to life while incorporating a baked element made with a fancy liqueur.

Last holiday season, Bobby Flay didn't play nice and ended up with a clean sweep; this year, Bobby's friends are back and have a bone to pick with him as chefs battle over holiday-inspired dishes.

In the final qualifying round, three teams have to showcase how two animals that don't ordinarily get along can celebrate Thanksgiving together in the animal kingdom.

With the qualifying rounds complete, six teams of masterful cake and sugar artists face off in a challenge to imagine the perfect way to win the ultimate snowball fight.

The five remaining teams of cake and sugar artists are challenged to imagine friendly aliens celebrating their own holidays on another planet; at the end of the face-off, the field of competition narrows with one team's elimination.

The four remaining teams of master cake and sugar artists are challenged to bring the story of a carol to life using their imagination, with cake.

In the penultimate battle, three teams of master cake and sugar artists bring Dr. Seuss' iconic "How the Grinch Stole Christmas" to life by re-imagining the world famous story as a big-screen epic in a whole new movie genre.

With $25,000 and the title of Holiday Wars Champion at stake, the last two teams of cake and sugar artists must showcase the wildest, most powerful, modernization imaginable for Santa's new ride.

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.

Ree Drummond and Eddie Jackson bust out their magnifying glasses as the cookie masters put their spin on the North Pole's favorite game; the bakers create 3D cookie displays showing Santa's favorite North Pole spots.

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 task four superpowered cookie makers with creating cookies; the cookie makers design outlandish vehicles for their superheroes to steer.

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 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 task four superpowered cookie makers with creating cookies; the cookie makers design outlandish vehicles for their superheroes to steer.

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 bust out their magnifying glasses as the cookie masters put their spin on the North Pole's favorite game; the bakers create 3D cookie displays showing Santa's favorite North Pole spots.

Five fantastic cookie makers reveal what happens the day after Christmas at the North Pole; the competitors help Santa park his sleigh with decorated and durable cookie rooftops.

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They sacrificed nearly everything fighting for their country and returned home injured. Host Jack Maxwell profiles three of our nation's heroes. Learn how DAV (Disabled American Veterans) helps them receive the benefits they earned at HelpDAV.org.

Inspired by the movie "Smurfs," Duff Goldman and Kardea Brown ask the remaining bakers to create a dome cake that illustrates what kind of Smurf they would be; the bakers must make a cookie decorated to look like an animal found in Australia.

Rudy the mini horse joins Duff and Kardea to challenge the bakers to create dessert imposters of their assigned animal's favorite food; for a twist, they must also incorporate an herb, spice or veggie that is safe for their animal to eat.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

In the semifinals, there are no more teams; Jesse Palmer gives the six remaining bakers a gauntlet of three retro Christmas dessert challenges; guest judge Stephanie Boswell joins Nancy Fuller and Kardea Brown to decide which bakers go to the finale.

Five fan-favorite kid bakers are challenged to create festive gingerbread house cakes.

Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

Guy Fieri's digging into dishes just like Mama made. An Italian joint in California is bringing real deal flavor with mouthwatering meatballs, an Indianapolis duo is cooking up vegan comfort and a San Antonio taco spot is cranking out a legit veggie taco.

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 taqueria that aims to redefine Mexican street food.

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.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri heads east to get a taste of the South; a smokehouse in New Hampshire is putting its own spin on meatloaf; a funky North Carolina joint is spicin' up its shrimp; a historic Florida spot is making a standout seafood stew.

Guy Fieri's grabbing a little surf, turf, and flavors from the Earth; in Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas; Guy finds a mushroom po' boy in Somerville, N.J., and outrageous octopus in Cleveland.

Guy Fieri tracks down off-the-chain chicken, starting in Salt Lake City with a unique curry chicken mashup; in Albuquerque, N.M., the chicken is down-home fried alongside sweet waffles; in Grand Junction, Colo., it's nested in tacos with guacamole.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

On this trip, Guy Fieri is divin' into inventive eats; in Burlington, Vt., a funky joint cooking up mac and cheese pancakes; in Richmond, Va., going gangbusters with grits; artistic eatery in Ottawa, Canada.

Guy Fieri's diving into scratch-made specialties; in Houston, there's a real-deal Italian pasta, plus a funky joint is putting out pizza topped with a surprising combo; a scenic spot in Hawaii is cooking up a comforting chicken pot pie.

Waffles in Anchorage, Alaska, and steak tacos in Aspen, Colo.; in Albuquerque, N.M., a Latin place makes repas and pork paninis.

Dishes perfect for the Christmas and Hanukkah season; in California, savory stuffing and lights-out latkes; in Nashville, sugar-glazed ham and holiday tamales; in Denver and Florida, Jewish delis mastering matzo ball soup and killer knishes.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

Texas meets Ethiopia at a Dallas-area joint with big-time brisket injera nachos; a Naples, Fla., spot has a gluten-free twist on beignets and an Atlanta chef is serving up carnitas and barbacoa.

Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie.A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.

Guy Fieri's going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised chashu pork buns in Chicago.

Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green grilled cheese.

Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

Texas meets Ethiopia at a Dallas-area joint with big-time brisket injera nachos; a Naples, Fla., spot has a gluten-free twist on beignets and an Atlanta chef is serving up carnitas and barbacoa.

Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie.A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.

Guy Fieri's going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised chashu pork buns in Chicago.

Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green grilled cheese.

Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Dishes perfect for the Christmas and Hanukkah season; in California, savory stuffing and lights-out latkes; in Nashville, sugar-glazed ham and holiday tamales; in Denver and Florida, Jewish delis mastering matzo ball soup and killer knishes.

Guy's eating burgers and barbecue as he heads back to an O.G. Triple D BBQ joint; a burger biz flippin' patties for the third generation; brisket and burnt ends in Virginia Beach.

Guy Fieri's loading up on tots, turkey and tons in between; in Tennessee, a Memphis BBQ joint is plating over-the-top turkey legs; in New York, a Polish spot is dishing out blueberry pierogies; an Irish pub is serving top-notch tots.

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Kardea Brown makes a fancy, light lunch for her friend Nancy Fuller; the menu includes an assortment of Southern tea sandwiches; a low-country charcuterie board featuring buffalo blue pimento cheese; key lime pie tartlets.

Kardea cooks up her cousin's favorite restaurant meal; sea island beer-steamed mussels; penne with sausage and greens; homemade molten chocolate cakes.

Kardea Brown makes a traditional Sea Island holiday menu starring maple-glazed Cornish hens; for sides, she makes the Lowcountry staple Limpin' Susan with shrimp and her grandma's green beans with potatoes and smoked turkey.

Kardea Brown hosts a holiday brunch party for her girlfriends to celebrate before the seasonal rush; the girls catch up over savory Hashbrown Poutine, decedent Eggnog French Toast Bake, Grandma's Fruit Cake, and a festive Poinsettia Cocktail.

The Kitchen celebrates the season of lights with Jeff Mauro's delicious Orange Glazed Cinnamon Rolls, Geoffrey Zakarian's favorite Braised Lamb Shoulder, Sunny Anderson's Easy Bean and Kale Stew, and Katie Lee Biegel's crispy Vegetable Latke Bar.

Molly Yeh and her husband, Nick, are celebrating Christmas Eve with Chinese food! Molly's festive menu includes juicy Pork Soup Dumplings, Kung Pao Chicken and a crisp Smashed Chinese Cucumber Salad. For dessert, a Black Sesame Buche de Noel.

Molly Yeh and her husband celebrate Shabbat with a delicious, no-stress dinner; Molly makes orange juice challah, shawarma-stuffed peppers, gingersnap coconut icebox cake and uses leftover challah in strawberries and cream-stuffed french toast.

Ree Drummond is cooking chicken dishes for busy times, including Marry Me Chicken with Brown Butter Mashed Potatoes, quick Chicken Avocado Pizza and crispy Chicken Nuggets.

Ree Drummond shares make-ahead eats for when the kids get home for the holidays; she prepares her shortcut tex-mex meatball soup, festive DIY holiday brownie kits, a breakfast burrito casserole and a stash of everything snack mix.

Jeff Mauro shares stress-free recipes that are great on the go, including an Italian sub, broccoli casserole, picnic-perfect Greek pita sandwiches and nostalgic brown butter oatmeal cream pies.

The menu of seafood dishes for Christmas Eve includes easy smokin' Haute white fish dip, mussels arrabiata and shrimp and lobster risotto; salt baked whole fish is a showstopper for a holiday feast.

The holiday tournament kicks off with three superstar team matchups.

Lighting up the arena with three more merry matchups; in the final battle of the night, the always intimidating Voltaggio brothers face off against the Kentucky connection of Sara Bradley and Damaris Phillips.

The holiday magic continues with two final first-round battles; the team of "Iron Chef" Stephanie Izard and two-time TOC champ Maneet Chauhan goes up against the dragon slayer Kevin Lee and James Beard nominee Dale Talde.

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!

Food Network's Sunny Anderson and Christian Petroni try to snow in Bobby Flay for the season; Minnesota-native chefs Karyn Tomlinson and Erick Harcey do their best to bring the frigid winter into Bobby's kitchen.

The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?

Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!

Food Network's Sunny Anderson and Christian Petroni try to snow in Bobby Flay for the season; Minnesota-native chefs Karyn Tomlinson and Erick Harcey do their best to bring the frigid winter into Bobby's kitchen.

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After a good workout, Molly Yeh rewards her exercise buddies by grilling Margherita and Prosciutto Pizzettes, Corn with Spicy Calabrian Chili Butter and her version of the Hagen House Salad.

Molly Yeh makes fun and tasty Pan-Asian fast foods with a homespun edge; Molly starts her snack day with a savory char siu sandwich and BEC fried rice before getting sweet with fish-shaped chocolate taiyaki and refreshing strawberry milk tea.

Molly Yeh gets ready for Hanukkah with heaps of treats, by whipping up a spinach and feta dip with cheesy twists, baking tomato jam rugelach, and frying latkes with eggs and greens, then she makes indulgent marzipan sugar plum sufganiyot for dessert.

Molly Yeh can't wait for the holidays, so she's throwing a summer cookie swap; she's treating her good friends to a potluck potsticker salad, peanut butter miso caramel ice cream sandwiches, toasted sesame santa hats and frozen mint hot chocolate.

Molly makes comforting sweet flatbreads with lemon yogurt whipped cream for lunch to keep them warm; then she prepares an even cozier dinner of spiced chicken pot pies, crispy chili brussel sprouts and halva apple pie bars.

Molly Yeh is kicking off the new year with a bang; she makes her tangy English muffin jam rolls, satisfying Miso salmon grain bowls and Harissa roasted carrot dip with seedy cheese crackers; Molly's black sesame buckeyes.

Rigatoni and meatballs; holiday bacon appetizers; chocolate mint brownies bites.

Ree Drummond prepares festive, edible Christmas gifts for friends, including Chai Spiced Orange Rolls, Red Wine Onion Jam and a kit for making Coconut Cherry Almond Cookies. Plus, Slow Cooker Chicken and Rice Soup is the perfect comforting homemade gift.

Ree cooks up some canapes including beef tenderloin sandwiches, holiday rollups, shrimp pineapple skewers, tortellini skewers,and for a festive sweet treat, quick and easy peppermint fudge.

Ree Drummond gets the party started with shortcut appetizers, preparing spicy grape jelly meatballs, holiday mystery rolls and perky pigs in blankets; a Christmas crudité tree and pistachio pudding shooters.

Molly Yeh makes a cozy dinner on the farm; she gets cooking with her Asian chicken pot pie with a scallion pancake crust, potsticker stir fry, orange broccoli and cauliflower and satisfying frosted five-spiced gingerbread cookies.

Molly celebrates her favorite holiday by making a festive buffet for three generations; she makes pastrami meatballs, Brussels sprouts latkes, rolled potato flatbreads, Airline Cookie Sheet Cakes and Molly's Mini Marzipan Treats.

For Christmas, Molly Yeh makes a Scandinavian-inspired meal in an ode to her farming family; for breakfast, she bakes a spiced cardamom wreath; for dinner, she makes meatballs and lutefisk, and a fluffy norwegian cream cake.

From sweet buns to gingerbread houses, Molly Yeh has her whole Christmas Day figured out; she cooks up a whole fish with a side of broccoli mac and cheese and indulges her sweet tooth with stollen swirly buns and an adorable gingerbread farmhouse.

The Kitchen is creating celebratory recipes perfect for any holiday table. Katie Lee Biegel makes Festive Shrimp Toast, Jeff Mauro shares a Horseradish-Crusted Beef Tenderloin, and Geoffrey Zakarian finishes off the meal with Chocolate Pots de Crème.

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.

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

Last holiday season, Bobby Flay didn't play nice and ended up with a clean sweep; this year, Bobby's friends are back and have a bone to pick with him as chefs battle over holiday-inspired dishes.

In honor of the Hanukkah oil that kept burning, the seven remaining bakers must create festive Hanukkah olive oil cakes; in the main heat, the competitors randomly choose a dreaded holiday dessert and attempt to spin it into holiday happiness.

The six remaining bakers make tasty treats for guests with a dietary restriction; host Jesse Palmer challenges the competitors to update an assigned vintage holiday dessert to create a new Christmas delight.

Host Jesse Palmer asks the bakers to create sweet potato and spice desserts in honor of Kwanzaa; in the main heat, the competitors make Christmas card cakes that depict a perfect family snapshot for a holiday card.

The bakers create dessert charcuterie boards and piñata desserts, then the competitors take on holiday party theme cakes and incorporate lights into their designs; the most successful baker becomes the Holiday Baking Champion and gets $25,000!

Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.

Host Jesse Palmer asks the bakers to create sweet potato and spice desserts in honor of Kwanzaa; in the main heat, the competitors make Christmas card cakes that depict a perfect family snapshot for a holiday card.

The bakers create dessert charcuterie boards and piñata desserts, then the competitors take on holiday party theme cakes and incorporate lights into their designs; the most successful baker becomes the Holiday Baking Champion and gets $25,000!

Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.

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Anne Burrell and Jeff Mauro have their teams face off in boot camp's very first date night showdown, The Cupid Games, in which the recruits learn how to make sushi and hand-pulled noodles.

For Nick's parent's anniversary, Molly Yeh gets creative with Tofu Schnitzel, Bean Soup with Challah Crouton and Crispy Roasted Brussels Sprouts; plus, Molly blends sweet and savory with Blue Corn Blueberry Muffins.

Molly Yeh throws a superhero-themed birthday bash for her niece; she saves the day with a Chocolate Beet Superhero Cake, Green Pesto Pasta with Burrata, a Pepperoni Pizza Cheeseball with crunchy Cheese Crackers, and Salami Chopped Salads.

Molly Yeh prepares for Valentine's Day dinner by cooking juicy roasted sumac chicken smothered in zhug sauce, matbucha on a bed of whipped feta, veggie fried rice with middle eastern spices, and chocolate cardamom cake donuts for dessert.

Molly Yeh fires up the outdoor grill to make her favorite tailgating recipes including spicy cheddar juicy lucies with homemade chili potato chips and sesame avocado salsa on the side, and grilled corn on the cob slathered with a tangy kimchi mayo.

Molly Yeh cooks up some noshes for a party bites dinner on the farm; she serves up Pizza Latkes with pesto, Brisket Meatballs in a Sweet Barbecue Sauce, Caesar Salad with Deep Fried Garlic Knots and Strawberry Sprinkle Struffoli for dessert.

The crew cooks up a show-stopping spread for the holidays beginning with prosciutto-wrapped pork loin; two takes on polenta; cookbook author Elizabeth Heiskell serves bourbon balls and salted caramel pecan bites; a stump de Noel cake.

Geoffrey Zakarian's Moroccan-spiced pork rack paired with Katie Lee's spinach and three cheese phyllo pie; Jeff Mauro bakes pull-apart Parker House rolls; Sunny Anderson whips up an easy apfelkuchen.

Ginger chili glazed ham with a flambe finish; loaded mashed potato bar; pistachio and pomegranate cheese log with pomegranate glaze; easy cherry pistachio biscotti cookies; Christmas sweater cookies; pomegranate punch.

The baking teams are tasked with creating holiday memory snow globe scenes in gingerbread; they must also make a treat using the most common baking ingredient to represent snow -- coconut.

The Abominable Snowman inspires the challenge theme, "A Monster Christmas"; the teams must make an oozing caramel dessert to go with their display.

The best part of shopping at the holidays is seeing all the window decorations, so the baking teams are asked to turn their favorite holiday window scene into a gingerbread display with an animated element and a champagne dessert.

Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!

Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.

In the semifinals, there are no more teams; Jesse Palmer gives the six remaining bakers a gauntlet of three retro Christmas dessert challenges; guest judge Stephanie Boswell joins Nancy Fuller and Kardea Brown to decide which bakers go to the finale.

For the finale, Jesse Palmer challenges the bakers to make large-scale, over-the-top naughty vs. nice cakes; guest judge Zac Young joins Nancy Fuller and Kardea Brown to decide the winner of $25,000.

Duff Goldman and Kardea Brown bring the merriment when four unforgettable kid bakers return for the holidays to make reindeer cakes with 3D antlers; the winning baker takes home all the gifts in the $10,000 prize package of seasonal baking tools.

Duff Goldman and Kardea Brown challenge four kid bakers to bake up handmade gifts for the underappreciated residents of the North Pole; the kid who bakes the best gift will go home with a $10,000 prize package of seasonal baking tools.

For the finale, Jesse Palmer challenges the bakers to make large-scale, over-the-top naughty vs. nice cakes; guest judge Zac Young joins Nancy Fuller and Kardea Brown to decide the winner of $25,000.

Duff Goldman and Kardea Brown bring the merriment when four unforgettable kid bakers return for the holidays to make reindeer cakes with 3D antlers; the winning baker takes home all the gifts in the $10,000 prize package of seasonal baking tools.

Duff Goldman and Kardea Brown challenge four kid bakers to bake up handmade gifts for the underappreciated residents of the North Pole; the kid who bakes the best gift will go home with a $10,000 prize package of seasonal baking tools.

Five merry cookie makers must create edible Christmas comic strips; the bakers create larger-than-life cookie ornaments that must incorporate some extra-small ingredients.

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Eric Adjepong hosts Los Angeles legends Mei Lin, Marcel Vigneron and Chris Oh at his culinary card game; the West Coast friends each have $5,000 on the line as they attempt to put the best spin on meat and potatoes to take the jackpot.

After midnight, Eric Adjepong invites top chefs to bring $5,000 of their own money, and play his culinary card game. Eric deals out the dish, time allotted and mandatory ingredients, but it's each chef's secret wildcard that makes or breaks the game.

Eric Adjepong invites top-tier chefs Stephanie Izard, Jonathon Sawyer and Karen Akunowicz to slug it out in a high-paced culinary poker showdown and face some of the most diabolical wildcards to win bragging rights and cold, hard cash.

Eric Adjepong invites Maneet Chauhan, Scott Conant and Marcus Samuelsson to try to take down Alex Guarnaschelli, using some of the most difficult ingredients yet; Antonia Lofaso and Jonathon Sawyer judge this battle.

It's six against one; Eric Adjepong invites three restaurant teams, consisting of an executive chef and sous chef, to take on Alex Guarnaschelli; the expert team of Michael and Bryan Voltaggio serve as judges for two rounds of competition.

Eric Adjepong invites Alex Guarnaschelli's friends, Geoffrey Zakarian, Rocco DiSpirito and Gabriele Bertaccini, for a culinary competition; Aarti Sequeira and Mei Lin judge the outcome.

Eric Adjepong welcomes back chefs Kevin Lee, Taylor Frankel and Jonathon Sawyer, who have each defeated Alex Guarnaschelli in past competitions; judges Marcus Samuelsson and Maneet Chauhan decide if Alex finds redemption.

A classic brunch combination turned ice cream flavor makes for a challenging first basket; a unique take on eggs keeps up the brunch theme in the entree round; two remaining chefs get to find out what goes into boozy cereal in the dessert round.

A chocolate-covered seafood snack is a surprise in the appetizer container, with a tart fruit and a Japanese food staple in the entree basket.

Four carnivorous chefs take on a bold breakfast sandwich and Berkshire bacon in the appetizer basket; the final two chefs are not concerned about how to include bacon in their desserts, but the cruel clock gives them plenty to worry about.

Four chefs set out to make perfect pies, and one chef scrambles in the appetizer round when a competitor declines to share a coveted pantry ingredient; an abundance of protein in the entree basket means meat-lovers pies are in order.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods; two chefs battle with breakfast sandwiches as entrées, while a strange coffee and meat dish prove challenging.

Four champions return for a sweet competition with sugar and spice and not everything nice in the baskets; a candy cane with an unconventional flavor threatens the champions' plans for magnificent desserts.