Food Network programa rugsėjo 29 d.

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

Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.

Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

Amanda Freitag joins Katie Lee to decide who should face the legendary Bobby Flay. Will it be Bobby's former sous chef, Paul Del Favero, or Alison Fasano?

Chef Michael Symon enlists his pal, Clinton Kelly, to try and distract Bobby into a loss. They're helped by master chefs Sylvain Delpique and Jackie Mazza.

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.

Jonathan Bennett invites the remaining four teams to a killer dance party where ravenous zombies have brain-inspired treats on the menu!

John challenges the bakers to make black-and-white desserts using black-and-white ingredients. Then, the bakers must create Shrinker desserts.

Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

Chef Robert Irvine returns to try and turn around restaurants that are facing impending closure if things don't improve.

Chef Antonia Lofaso leads a high-stakes restaurant rescue with sous-chef Nestor Milian. They go undercover in failing restaurants to shake them up.

John challenges the bakers to make black-and-white desserts using black-and-white ingredients. Then, the bakers must create Shrinker desserts.

In Madison, FL, Robert Irvine helps a diner owner's son find the self-confidence and vision to take over the family business. Can he make him prove he's ready?

Chef Robert Irvine returns to try and turn around restaurants that are facing impending closure if things don't improve.

Chef Antonia Lofaso leads a high-stakes restaurant rescue with sous-chef Nestor Milian. They go undercover in failing restaurants to shake them up.

Tituss Burgess asks the six remaining chefs to team up and create a steak feast for guest Poppy O'Toole with only limited ingredients.

Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

The competitors discover a wild game in every basket, including a creepy-crawly shocker! Plus, the judges chomp down on alligator entrees.

In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.

Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.

Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

John challenges the bakers to make black-and-white desserts using black-and-white ingredients. Then, the bakers must create Shrinker desserts.