Food Network programa rugsėjo 28 d.

Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.

Ree wants to treat her favourite mums with sweet deliveries. She makes strawberry cheesecake brownies, blood orange and rosemary cake, plus, a huge fruit bouquet.

As she prepares to open a boarding house, Ree Drummond is road-testing mini bar snacks on the managers. Her first treat is hometown toffee, a mashup of candy, chocolate and trail mix.

Ree Drummond is upgrading barbecues with fabulous portable ideas. She creates an eight-layer dip with adult flavours and a refreshing lemon icebox pie.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby. Pastry chefs Jocelyn Gragg and Kathleen McDaniel are here to win!

The BBQ princess, Leslie Roark Scott, goes up against the queen of pork, Jess DeSham Timmons, for a chance to grill Bobby Flay.

Chef Maneet Chauhan makes a masala omelet sandwich, with traditional Indian spices and Amul cheese, and stuffed parathas.

Chef Jet Tila cooks up some easy comfort classics with his deceptively simple lo mein and fruity pineapple fried rice.

In an epic battle for golden brown and delicious domination, the returning champion takes on chefs Jacob Town and Taylor Frankel.

Jonathan Bennett challenges the teams to create spooky edible displays based on the terrifying inspirations behind beloved fairy tales.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.

Ree turns up the heat with some spicy eats. She transforms jalapeno pimento cheese dip into a fiery grilled cheese and makes hot and cheesy baked meatballs.

Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Robert Irvine heads to Shreveport, Louisiana, to save Eddie's Restaurant, a seafood spot and a family legacy at risk of being run into the ground.

Bobby Flay isn't taking it easy on the new Titan, Ayesha Nurdjaja, as he invites competition winner chef Nini Nguyen, to challenge the Titans.

Bobby and Giada source high-end local ingredients and visit an iconic winery in the hills of Tuscany. Then, they suit up to learn the art of beekeeping.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.

In Stone Mountain, GA, Robert Irvine visits the failing Sweet Potato Café. The business is destroying its owners' finances and their 25-year marriage.

Bobby Flay isn't taking it easy on the new Titan, Ayesha Nurdjaja, as he invites competition winner chef Nini Nguyen, to challenge the Titans.

Bobby and Giada source high-end local ingredients and visit an iconic winery in the hills of Tuscany. Then, they suit up to learn the art of beekeeping.

Tituss Burgess puts eight chefs to work making a welcome bite for guest Marcus Samuelsson. Next, the chefs are divided into teams for a new task.

Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.

The four chefs receive steak-centric baskets and a watermelon surprise! Plus, they are given a giant slab of meat and just 30 minutes to cook.

Robert Irvine heads to Shreveport, Louisiana, to save Eddie's Restaurant, a seafood spot and a family legacy at risk of being run into the ground.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.