Jeff Mauro warms up the cocoa as world-class cake, sugar and cookie artists team up to create mind-blowing edible holiday displays for judges Shinmin Li and Aarti Sequeria; in the end, only one team will sled home with the $25,000 grand prize.

Jeff Mauro challenges three new teams of cake, sugar, and cookie artists to imagine how the abominable snowman would spend his dream holiday vacation.

Grub infused with international flavors; a spot in Wilmington, Del., puts Thai into sausage and Cuban into sandwiches; in Kauai, there's a Tiki joint cooking up Hawaiian flair; a Lebanese place in San Diego is serving authentic specialties.

In Wilmington, Del., there's a 1940s Italian family spot that's making beef braciole and meaty ravioli from scratch; a diner putting elevated spins on the French dip and meatloaf in San Diego; a Middle Eastern joint in El Paso, Texas.

Stephanie Boswell and Sunny Anderson bring brunch vibes into the kitchen with chefs Gabriella Baldwin and Jenifer Minelli, who are ready for a win against Bobby Flay.

Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down; chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

Caliente curls; chile relleno dog; mac and cheese bacon burger; cowboy beans; the Sunnyside burger; tropical tantalizer.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

Authentic Italian at Via Tevere Pizzeria in Vancouver; The Crepe House in Port Dover, Ont.; classic comfort food at the Hilltop Diner in Langley, B.C.

The Holy Grill in Calgary; The Flying Spatula Diner in Flesherton, Ont.; southern brunch in Vancouver.

The Bungalow in London, Ont.; waffle burgers at The Rumpus Room in Vancouver; fresh seafood at Big Fish in Alberta.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

Caliente curls; chile relleno dog; mac and cheese bacon burger; cowboy beans; the Sunnyside burger; tropical tantalizer.

Jesse Palmer highlights Thanksgiving's star when he has the bakers create turkey dome desserts with edible feathers. Then, the bakers show judges Carla Hall, Duff Goldman and Nancy Fuller their tablescaping skills with mini Thanksgiving table cakes!

Thanksgiving means food and football, so Jesse Palmer challenges the bakers to create holiday 7-layer desserts inspired by his favorite snack. The bakers compete in a Thanksgiving pie-off to win over judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer invites 12 bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka; only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.

Jesse Palmer tasks the bakers with turning beautiful holiday designs into mini-tart mosaics; the bakers make merry and bright double-barrel wrapping paper cakes that feel like the perfect gift for judges Carla Hall, Duff Goldman, and Nancy Fuller.

After learning the latke basics, Jesse Palmer has the bakers fry up latke-inspired desserts; the bakers' imaginations run wild while creating letterboard holiday bars to put judges Carla Hall, Duff Goldman, and Nancy Fuller in the holiday spirit.

Jesse Palmer explores holiday traditions by challenging the bakers to craft Kwanzaa plantain desserts, make large edible ornaments, and create puff pastry Christmas tree pull-aparts for judges Carla Hall, Duff Goldman, and Nancy Fuller to tear into.

Jesse Palmer leads three Christmas Eve challenges as the finalists upgrade Santa's cookies with macaron wreaths, stuff their stockings with eclairs and build showstopping holiday train cakes for the title of Holiday Baking Champion.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

Aspiring chefs compete to be Canada's Top Chef.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

Aspiring chefs compete to be Canada's Top Chef.

Jesse Palmer tasks the bakers with turning beautiful holiday designs into mini-tart mosaics; the bakers make merry and bright double-barrel wrapping paper cakes that feel like the perfect gift for judges Carla Hall, Duff Goldman, and Nancy Fuller.

After learning the latke basics, Jesse Palmer has the bakers fry up latke-inspired desserts; the bakers' imaginations run wild while creating letterboard holiday bars to put judges Carla Hall, Duff Goldman, and Nancy Fuller in the holiday spirit.

In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.

A Japanese-Hawaiian spot putting a quick spin on fish, burgers and burritos; a bakery cooking up Down Under comfort food like meat pies and sausage rolls; a funky joint serving international mashups like Pasta Chihuahua and an oxtail tostada.

BBQ Brawlers Megan Day and David Sandusky are back to seek vengeance against Bobby Flay, who did not pick them for his team on Brawl; BBQ Brawl judges Brooke Williamson and Carson Kressley are there to help them get sweet revenge.

Alex Guarnaschelli and singer Josh Groban hit the high notes and raise up their chefs, Thomas Youell and Diego Sanchez, to grill Bobby Flay in his own kitchen.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

Breakfast on a stick at the Sonoma Marin Fair; the Green Goddess; classic cheese curds and the pink taco.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

Rotisserie at Boxwood Cafe in Calgary; unique French fries at Belgian Fries in Vancouver; fresh seafood at Smitty's Oyster House.

Crepes at Kawaii Crepe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria.

Pasta at Black Skirt in Toronto; brunch at L'Avenue in Montreal; Latin cuisine at El Camino's in Vancouver.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favourite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

Breakfast on a stick at the Sonoma Marin Fair; the Green Goddess; classic cheese curds and the pink taco.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

Rotisserie at Boxwood Cafe in Calgary; unique French fries at Belgian Fries in Vancouver; fresh seafood at Smitty's Oyster House.

Crepes at Kawaii Crepe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria.

Aspiring chefs compete to be Canada's Top Chef.

Four competitors return to the stoves after being hand-picked as favorites by judge Maneet Chauhan; the baskets that Maneet selects for this battle include a signature Nashville flavoring, an Indian dessert and a frozen cocktail.

Four champions return to the kitchen via personal invitation from judge Scott Conant; a notorious vegetable is a true test in the appetizer basket; in the second round, one chef hits a major hurdle when an ingredient falls to the floor.

Four champions return to the kitchen as favorites of judge Alex Guarnaschelli; in the first round, a French pastry and a flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors.

Four returning chefs are put to the test by legendary judge Chris Santos for a chance to compete in the tournament finale with Chris as their sous chef; a beautiful ode to bacon is one of the ingredients in the appetizer basket designed by Chris.

Chefs use their culinary skills to impress a panel of experts.

Host Jeff Mauro challenges the first three teams to create a scene depicting what it would look like if Santa was starring in his very own buddy adventure movie. Judges Shinmin Li and Kardea Brown decide which two teams move on andwhichteamheadshome.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

Crunchy or soft, minimalist or filled to the max, it's taco time; the chefs find a beverage and a seafood surprise in the first basket, and the competitors must find a place on their plates for a squirmy shocker in the entree round.

When the "Chopped" baskets contain aphrodisiacs, the judges expect the competitors to come through with sexy dishes; in the entree basket, a heart-shaped comfort food and a sweet fruit appear.

Host Jeff Mauro challenges the first three teams to create a scene depicting what it would look like if Santa was starring in his very own buddy adventure movie. Judges Shinmin Li and Kardea Brown decide which two teams move on andwhichteamheadshome.

Crunchy or soft, minimalist or filled to the max, it's taco time; the chefs find a beverage and a seafood surprise in the first basket, and the competitors must find a place on their plates for a squirmy shocker in the entree round.

When the "Chopped" baskets contain aphrodisiacs, the judges expect the competitors to come through with sexy dishes; in the entree basket, a heart-shaped comfort food and a sweet fruit appear.

Four returning chefs are put to the test by legendary judge Chris Santos for a chance to compete in the tournament finale with Chris as their sous chef; a beautiful ode to bacon is one of the ingredients in the appetizer basket designed by Chris.

Chefs use their culinary skills to impress a panel of experts.

A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.

In Kansas City, Mo., Chiefs' head coach Andy Reid tackles pigskin; in Waltham, Mass., rocker Sammy Hagar rolls into a spot servin' a crazy burger and pumpkin-bread French toast; Chef Ken Oringer is divin' into a seriously unbelievable lobster roll.

Amy Sedaris teams up with Michael Symon to take Bobby Flay down; Kristin Beringson and Amanda Salas are ready to dish out a loss.

Michael Voltaggio and comedian Michelle Buteau keep Bobby Flay in stitches as he tries to work; chefs Zev Bennett and Petrina Peart stop at nothing to secure a win.

In Dartmouth, N.S., John tries a crobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

Minneapple pie and jalapeno wontons at the Red River Valley Fair in North Dakota; the Rockin' Roti and the OMG Bar.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

Italian comfort curries; smokehouse meats; triple threat burgers.

Dirty bourbon burger; vegetarian eggplant parmesan; perfect pizza crust.

Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bahn Mi sandwich.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

Minneapple pie and jalapeno wontons at the Red River Valley Fair in North Dakota; the Rockin' Roti and the OMG Bar.

In Dartmouth, N.S., John tries a crobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

Italian comfort curries; smokehouse meats; triple threat burgers.

Dirty bourbon burger; vegetarian eggplant parmesan; perfect pizza crust.

Five aspiring food truck teams kick off the season in snowy Wolfeboro, N.H.; Tyler Florence challenges the contestants with naughty and nice holiday ingredients, and they compete for sales while battling the elements in a winter wonderland.

In Portsmouth, N.H., Tyler Florence presents the four remaining food trucks with a fast-paced challenge to create holiday lunches for 70 VIP judges; a surprising peppermint challenge puts the teams to the test.

The teams race for sales at a Killington, Vt., ski resort before heading to Rutland, where they vie to win and move on to the next round.

Tyler Florence meets with the final two food truck teams at a bustling farmers market in Newport, R.I; they go head-to-head, serving the biggest crowds yet and facing the challenge of winter weather.

In a Tournament of Champions Winners vs. Culinary Giant Slayers showdown, the teammates work alone in 10-minute tag-team shifts to create a sweet and savory duo with a few mandatory items.

In the second heat of Guy Fieri's wild team tournament, Culinary Award Winners take on Competition All-Stars; each tag team must make a vegetarian version of a classic food duo.

In the final qualifying heat, judges take on Team Next Gen; the chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning dish.

The qualifying teams create a party platter featuring something raw, something fried and something cheesy; with only eight pounds of ingredients and some swapped selections, the tag teams race for the chance to move on to the big $60,000 finale.

It's the finale as the two highest-scoring all-star teams face off in the ultimate relay rumble; each team is given $40 to make a high-end dinner on a budget for the Relay Rumble Championship trophies and the $60,000 prize.

Guy Fieri pits four talented chefs against one another in a grocery store cooking competition.

Guy has three list-themed games prepared for the chefs; first, he gives them a list of ingredients they must use in their childhood favorite dish, followed by a list of ingredients they can't use when making spaghetti and meatballs.

Aspiring chefs compete to be Canada's Top Chef.

Guy Fieri pits four talented chefs against one another in a grocery store cooking competition.

Guy has three list-themed games prepared for the chefs; first, he gives them a list of ingredients they must use in their childhood favorite dish, followed by a list of ingredients they can't use when making spaghetti and meatballs.

The teams race for sales at a Killington, Vt., ski resort before heading to Rutland, where they vie to win and move on to the next round.

Tyler Florence meets with the final two food truck teams at a bustling farmers market in Newport, R.I; they go head-to-head, serving the biggest crowds yet and facing the challenge of winter weather.

Two brothers-in-law carry on a decades-long seafood tradition; a mother-son duo running a breakfast, lunch and dinner joint in honor of their Pop; father-son meat masters firing up killer char-becue.

In Richmond is a jammin' Jamaican joint serving outrageous oxtail and fried chicken with true island flavor; in Reno is a sandwich spot going loco with the bird and putting a unique twist on the breakfast burrito.

Chefs Noah Zamler and Aerin Zavory are here to make sure Bobby Flay doesn't walk away with the competition; they've got Geoffrey Zakarian and Brooke Williamson on their team to pummel Bobby with pranks.

Chefs Saif Rahman and Carolina Gomez must walk the walk and talk the shiitake to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Noah visits the Royal Winter Fair in Toronto, Canada, to sample The Blue Balsamic and The Mean Green; Noah visits the State Fair of Louisiana and tries Lupita's Gorditas, The Five Pounder burger and Not Yo Average Nachos.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.

A bacon explosion; shrimp corn dog; Beef Pepian.

Turducken burgers; pot roast in a bonnet; black benny on latke.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Noah visits the Royal Winter Fair in Toronto, Canada, to sample The Blue Balsamic and The Mean Green; Noah visits the State Fair of Louisiana and tries Lupita's Gorditas, The Five Pounder burger and Not Yo Average Nachos.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.

A bacon explosion; shrimp corn dog; Beef Pepian.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

Host Jesse Palmer asks the nine bakers to make holiday cookie-topped mini pies; the competitors celebrate fall with flavor combos; pumpkin-cider and chestnut-chocolate in cream pies; lattice pies.

The challenge for the eight bakers is to turn breakfast items into Thanksgiving desserts; Friendsgiving potluck-inspired desserts are made to impress judges Nancy Fuller, Duff Goldman and Carla Hall.

Host Jesse Palmer gives the seven bakers advent calendars filled with chocolate to inspire them to make desserts with a surprise inside. Then, for the main heat, the competitors must bake one delicious cheesecake with three different flavors.

Jesse Palmer challenges the competitors to work in teams to create a twist on traditional Hanukkah jelly doughnuts; the bakers get creative with holiday decorated upside-down cakes to satisfy the judges.

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.

Jesse Palmer kicks things off by asking the final four competitors to create a holiday macaron tower. In the main heat, the bakers must feature an assigned icing style -- marzipan, buttercream or mirror glaze -- in a stunning cake to win $25,000.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Ree Drummond and Eddie Jackson challenge four cookie makers to dream up their own Christmas movie and decorate a cookie poster for it; they create a vintage TV showing their favorite scene from the classic holiday film A Christmas Story.

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Ree Drummond and Eddie Jackson challenge four cookie makers to dream up their own Christmas movie and decorate a cookie poster for it; they create a vintage TV showing their favorite scene from the classic holiday film A Christmas Story.

Host Jesse Palmer asks the nine bakers to make holiday cookie-topped mini pies; the competitors celebrate fall with flavor combos; pumpkin-cider and chestnut-chocolate in cream pies; lattice pies.

The challenge for the eight bakers is to turn breakfast items into Thanksgiving desserts; Friendsgiving potluck-inspired desserts are made to impress judges Nancy Fuller, Duff Goldman and Carla Hall.

A carnivore haven stacking sandwiches with dynamite duck and a pork trifecta; a taco joint loading up out-of-bounds oxtail; a cider house adding their specialty drinks to their kitchen creations, like fiery apple wings and a lamb French dip.

Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.

British bloke Brooklyn Beckham recruits Sunny Anderson to bring a transatlantic takeover to Bobby Flay's kitchen; chefs Francis Legge and Caroline Budge are ready to bring the heat from across the pond.

Buddies Anne Burrell and Marc Murphy bring in international cuisine expert chefs Ashten Garrett and Nasser Jaber to challenge Bobby Flay to a global gauntlet.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep fried baklava at Dickens on the Strand in Galveston, Texas.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Newfie Steak secret; caramel chicken; beef & bison stew.

Breakfast pizza; bacon-wrapped meatloaf; BBQ pork sandwich.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep fried baklava at Dickens on the Strand in Galveston, Texas.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Newfie Steak secret; caramel chicken; beef & bison stew.

Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.

Damaris Phillips and actor JB Smoove are ready to get in Bobby Flay's face; they get help from chefs Christian Gill and Cecelia Valencia, who want to sandwich Bobby out of the kitchen.

Chefs Alex Guarnaschelli and Tanya Holland swap stories about their longtime friend Bobby Flay; chefs Quincy Randolph and Cam Waron duke it out in the kitchen to try to get a win.

Bobby Flay takes to the catwalk to try to avoid a loss from Sunny Anderson and Carson Kressley; chefs Eli Dunn and Kim Mills bring the food.

Actor and comedian Aasif Mandvi and chef Alex Guarnaschelli join forces with chefs Diane Lam and Surbi Sahni to test Bobby Flay's abilities and teach him one more A-word: the agony of defeat.

Chef Tiffani Faison and Jeff Mauro ("The Kitchen") give Bobby Flay a royal pain as chefs Roosevelt Ceasar and Natalia Rosario make a run for his crown.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic -- the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

Eddie Jackson brings Thanksgiving game day vibes to Bobby Flay's kitchen, and chefs Maneet Chauhan, Christian Petroni and Michael Psilakis tackle dishes that are stuffed.

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.

Carla Hall ushers in an all-pastry holiday extravaganza with chefs Alex Guarnaschelli, Damaris Phillips and Zac Young.

Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.

Geoffrey Zakarian is Bobby Flay's tour guide as chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Chef Alex Guarnaschelli reunites with her "Alex vs America" host, chef Eric Adjepong, to lead the charge for chefs Tomas Chavarria and Tara Monsod to take Bobby Flay down a peg.

Alex Guarnaschelli and Jeff Mauro of "The Kitchen" aim to take down Bobby Flay; chefs Kathy Fang and Natascha Hess get into a pickle with the star ingredient.

Katie Lee Biegel and David Burtka dial up the distractions while chefs Lambert Givens and Jesse Houston try to ring Bobby Flay's bell.

"Saturday Night Live's" Colin Jost teams up with Carla Hall and enlists the help of chefs Jo Proul and Katsui Tanabe to make Bobby Flay the butt of the joke.

Hamilton star Christopher Jackson and Chef Josh Capon double-team Bobby Flay while chefs Edwin Bayone and Kyle McClelland deep-fry his ego.

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Chef Alex Guarnaschelli reunites with her "Alex vs America" host, chef Eric Adjepong, to lead the charge for chefs Tomas Chavarria and Tara Monsod to take Bobby Flay down a peg.

Alex Guarnaschelli and Jeff Mauro of "The Kitchen" aim to take down Bobby Flay; chefs Kathy Fang and Natascha Hess get into a pickle with the star ingredient.

Katie Lee Biegel and David Burtka dial up the distractions while chefs Lambert Givens and Jesse Houston try to ring Bobby Flay's bell.

Actor and comedian Aasif Mandvi and chef Alex Guarnaschelli join forces with chefs Diane Lam and Surbi Sahni to test Bobby Flay's abilities and teach him one more A-word: the agony of defeat.

Chef Tiffani Faison and Jeff Mauro ("The Kitchen") give Bobby Flay a royal pain as chefs Roosevelt Ceasar and Natalia Rosario make a run for his crown.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic -- the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.

Guy Fieri is loading up on all kinds of Latin on this trip; in Logan, Utah, a Salvadoran spot puttin' out pupusas and a cabeza creation.

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a drop challenge to erase him off the board, while chefs Jocelyn Law-Yone and Rasheeda Purdie school Bobby on their signature dishes.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetiballs.".

Aspiring chefs compete to be Canada's Top Chef.

Rachael believes that salads shouldn't be limited to small bowls and sidelines, so she makes a huge Buffalo Chicken and Blue Ranch Statement Salad that's perfect for a dinner party or a big game night.

Some of Michael Symon's dishes are influenced by the women around him; he makes grilled lamb chops with rosemary salt inspired by his mother, and his daughter-in-law's favorite dish off the grill is halloumi with watermelon kabobs.

Alex Guarnaschelli stacks a Triple Decker Burger; Sunny Anderson goes classic with '70s Easy Beef Stroganoff; Geoffrey Zakarian packs flavor into his Pork Tenderloin.

Ree Drummond shares her secrets of home cooking and celebrating.

Ree Drummond spices things up with her favorite speedy cajun tequila shrimp lettuce wraps, then she turns up the heat with peppers, shells and cheese, a colossal mountain burger, and a jalapeño blackberry margarita with a kick.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

In Logan, Utah, a family-run Indian spot hooked up to a gas station with Dad handing out specialties from his homeland; in Burlington, Vt., a dumpling house made from a legendary food cart where mother and daughter are serving authentic flavor.

In Garland, a century-old staple serving up tasty sandwiches and a sweet treat; in Oklahoma City, a local landmark is dishing out Southern specialties, and in Denver, a spot putting a healthy spin on classic comfort foods.

Guy's digging into dishes from beef to buns and in Logan, Utah, a place is serving up worldwide flavor, like lomo saltado and a peanut butter burger.

In Logan, Utah, a joint serving Louisiana specialties like blackened chicken pasta and a marrow butter burger; in Portland, Oregon, a place putting a vegan spin on Israeli flavors; in Denver, a pizza eatery all about Detroit-style pies.

Guy goes from incredible Italian to sensational seafood; wood-fired pizza; crab cake cioppino and crab-spinach risotto; Vanilla Ice at a pirate-inspired joint serving up Brazilian and Caribbean seafood specialties.

Flavors from all over the world; a Middle Eastern smorgasbord serving standout samosas and chicken kebab; funky spot turning out real-deal Mexican tortas; Indonesian specialties.

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.

With restaurant takeout and delivery sweeping the nation, Guy is hosting a virtual Triple-D family reunion, bringing Flavortown right to his kitchen; Guy checks in with four DDD alums via video-chat; chicken tamales from Arizona, paella fritters.

Primo pork from New Hampshire; California chicken parm; Minneapolis pizza; tuna from Hawaii.

French dip from Seattle; San Diego arancini; Boston kabobs; bangin' shrimp all the way from North Pole, Alaska.

Four DDD alums send ingredients for their most off-the-hook recipes then join Guy Fieri and his son, Hunter, via video chat to guide them through cooking four dishes: Boston pasta, New York Neapolitan pie, mole enchiladas; an apple-pie funnel cake.

Guy Fieri and his son, Hunter, chat via video with four DDD alums who guide them on a trip to Flavortown; a funky waffle from Syracuse, gourmet mac 'n' cheese from Cleveland, California smoked turkey and green chile pork with an island twist.

Guy Fieri drives coast to coast, sampling classic road food.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

Four DDD alums send Guy and Hunter ingredients for their most off-the-hook recipes; gourmet grilled cheese from Nashville; primo pizza from Boulder, Colo.; Memphis fried chicken and Greek kebabs out of Houston.

Four DDD alums send ingredients to Guy and Hunter for their most off-the-hook recipes; on this menu, there's Roman-style pizza from Arizona, a wicked-hot burger from Boston, Hawaiian surf and turf, and Trinidadian specialties out of Seattle.

Guy Fieri's grabbing sandwiches, spice and everything nice, starting with lights-out lamb in Fargo, N.D.; a spot in Sioux Falls, S.D., is loading up hand-held flavor bombs and in Fairbanks, Alaska, a wild pizza place is making spicy, sweet pies.

Guy Fieri digs into both meat and sweet, starting in Sioux Falls, S.D., where a market-butcher eatery is serving a culinary extravaganza; in Fargo, N.D., a bakery cafe makes sticky pecan rolls and a savory French pastry dish.

Guy Fieri drives coast to coast, sampling classic road food.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

Four DDD alums send Guy and Hunter ingredients for their most off-the-hook recipes; gourmet grilled cheese from Nashville; primo pizza from Boulder, Colo.; Memphis fried chicken and Greek kebabs out of Houston.

Four DDD alums send ingredients to Guy and Hunter for their most off-the-hook recipes; on this menu, there's Roman-style pizza from Arizona, a wicked-hot burger from Boston, Hawaiian surf and turf, and Trinidadian specialties out of Seattle.

In Logan, Utah, a family-run Indian spot hooked up to a gas station with Dad handing out specialties from his homeland; in Burlington, Vt., a dumpling house made from a legendary food cart where mother and daughter are serving authentic flavor.

In Garland, a century-old staple serving up tasty sandwiches and a sweet treat; in Oklahoma City, a local landmark is dishing out Southern specialties, and in Denver, a spot putting a healthy spin on classic comfort foods.

Guy's digging into dishes from beef to buns and in Logan, Utah, a place is serving up worldwide flavor, like lomo saltado and a peanut butter burger.

In Logan, Utah, a joint serving Louisiana specialties like blackened chicken pasta and a marrow butter burger; in Portland, Oregon, a place putting a vegan spin on Israeli flavors; in Denver, a pizza eatery all about Detroit-style pies.

Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jamfest; Cuban favorites; meatball subs.

Guy and Hunter Fieri are cooking up recipes sent by DDD alums; monster beef ribs from Las Vegas; a waffle-hamburger mashup from Atlanta; pizza and wings from San Antonio.

Comedian Nikki Glaser has Bobby Flay in her sights and nothing is off the menu; she and Chef Michael Voltaggio attempt to bring contenders Troy Gardner and Rachel Klein to a vegan victory over Bobby.

Chopped host Ted Allen and The View's Sara Haines sour Bobby Flay's night while chefs Grace Goudie and Andy Xu try to make lemonade out of their star ingredient.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

John checks a pancake palace off his list in New Jersey with a mouthwatering savoury fried chicken and cheddar stack.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

Kardea Brown is cooking up a traditional Lowcountry meal with Lowcountry pickled shrimp salad and braised oxtails served over rice and sea island red peas; for dessert, Kardea makes fried puff puff with mango-papaya sauce.

Giada De Laurentiis throws a pre-Christmas party for the kids; holiday sing-along; cheesy chicken flautas; veggie voodle salad; chocolate-covered chips; apple pie soda a la mode.

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.

Eric Ripert stops by the barn to cook and share his life-changing stories; Ina Garten welcomes him with a French Apple Tart before Eric makes an Seared Tuna with a Ginger Soy Salad.

Aspiring chefs compete to be Canada's Top Chef.

Host Jeff Mauro challenges the first three teams to create a scene depicting what it would look like if Santa was starring in his very own buddy adventure movie. Judges Shinmin Li and Kardea Brown decide which two teams move on andwhichteamheadshome.

When Santa's away, the elves love to play, so the baking teams must create epic cakes that capture the North Pole's little rascals up to no good.

The baking teams practice their pirouettes because host Brad Smith and judges Ron Ben-Israel, Eddie Jackson and Danni Rose want to see choreography that's en pointe as the bakers create ovation-worthy cakes capturing Tchaikovsky's iconic ballet.

From marching bands to fabulous floats, Brad Smith has the baking teams take it to the streets with cakes that capture a Santa Claus Parade; their street sensations will have to be big to impress judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Brad Smith gets the kitchen jingle bell rockin' as the baking teams work in harmony to create cakes inspired by a favorite festive tune; they'll have to work in sync to get judges Ron Ben-Israel, Eddie Jackson and Danni Rose singing their praises.

During the festive season, Santa Paws delivers presents to the best-behaved creatures; the baking teams hop to it by creating a cake featuring an animal kingdom Santa that won't ruffle judges Ron Ben-Israel, Eddie Jackson and Danni Rose's feathers.

Santa loves a square dance; Brad Smith tasks the baking teams with creating a cake that captures do-si-do with a side of ho ho ho as Santa Claus and his friends hit a holiday hoedown with judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

When it comes to gifts and coal, only Santa decides who's naughty or nice; Brad Smith makes sure the baking teams are on their best behavior as they create cakes inspired by Santa's list for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Dinosaurs love a bit of festive cheer; Brad Smith welcomes back three teams of returning champions who seek another win as they serve up some jolly Jurassic cakes for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Three new teams face off as host Jeff Mauro challenges them to create the ultimate holiday parade float display with one element that moves! Judges Shinmin Li and Kardea Brown move two more teams through, and one team is eliminated.

Host Jeff Mauro challenges the first three teams to create a scene depicting what it would look like if Santa was starring in his very own buddy adventure movie; judges Shinmin Li and Kardea Brown decide which teams move on and which team heads home.

Dinosaurs love a bit of festive cheer; Brad Smith welcomes back three teams of returning champions who seek another win as they serve up some jolly Jurassic cakes for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Three new teams face off as host Jeff Mauro challenges them to create the ultimate holiday parade float display with one element that moves! Judges Shinmin Li and Kardea Brown move two more teams through, and one team is eliminated.

When Santa's away, the elves love to play, so the baking teams must create epic cakes that capture the North Pole's little rascals up to no good.

The baking teams practice their pirouettes because host Brad Smith and judges Ron Ben-Israel, Eddie Jackson and Danni Rose want to see choreography that's en pointe as the bakers create ovation-worthy cakes capturing Tchaikovsky's iconic ballet.

Guy and Hunter Fieri are cooking up recipes sent by Triple-D alums who join them via video chat; on the menu, there are gangster gorditas coming from Phoenix, Korean chicken wings out of Denver, and a steak specialty from a Jewish deli in Houston.

Guy and Hunter Fieri make recipes sent by Triple D alums, who join them via video chat; fish tacos out of San Francisco; a Cajun shrimp creation coming from Des Moines; spicy Thai straight out of Los Angeles.

Bobby Flay is up to his ears in distractions courtesy of hosts Jaymee Sire and Andrew Zimmern, while chefs Byron Gomez and Sebastien Salomon tussle over a corny star ingredient.

Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the map.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Death by bacon burgerrito; lasagna grilled cheese; salmon waffles sandwiches.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Smoked, fried, brined, roasted and bacon-wrapped, Jesse Palmer uses the five-way turkey as inspiration for the bakers' preheat challenge; the competitors divide into teams to create a flight of pies that takes the judges on a flavorful journey.

Jesse Palmer asks the bakers to turn steakhouse desserts into decadent holiday treats; then, the competitors impress the judges by transforming a traditional steakhouse icon into a tasty Christmas tree.

Jesse Palmer challenges the bakers to create a holiday high tea; the bakers get inspired by a holiday movie trope to create a dessert that's dripping with festive decorations.

In honor of Kwanzaa, Jesse Palmer tasks the bakers with crafting desserts that feature fresh corn for a traditional Kwanzaa display; the competitors put their personal stamp on international holiday desserts.

The bakers feel the holiday rush as Jesse Palmer sends them through three heated challenges: create ugly sweater cakes, turn store-bought cake into tasty centerpieces and build a snowman croquembouche.

Jesse Palmer escapes the cold weather by challenging the bakers to create desert-inspired succulent tarts, and two competitors are sent skiing into a cookie cake showdown.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

The Chefs get a nice surprise from home during the love themed Quickfire Challenge. The competitors take a road trip to Restaurant Pearl Morissette where each Chef must cook a dish for a progressive tasting menu using locally sourced ingredients.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

The Chefs get a nice surprise from home during the love themed Quickfire Challenge. The competitors take a road trip to Restaurant Pearl Morissette where each Chef must cook a dish for a progressive tasting menu using locally sourced ingredients.

Jesse Palmer challenges the bakers to create a holiday high tea; the bakers get inspired by a holiday movie trope to create a dessert that's dripping with festive decorations.

In honor of Kwanzaa, Jesse Palmer tasks the bakers with crafting desserts that feature fresh corn for a traditional Kwanzaa display; the competitors put their personal stamp on international holiday desserts.

Authentic Mexican grub from Phoenix; kolaches from Salt Lake City; Baltimore pit beef and pork belly all the way from Maui.

Italian fare from Scottsdale, Ariz.; American-Indian fare from Denver; gourmet grub out of a Massachusetts lounge; short ribs from Hawaii.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Noah attends the Fort Worth Stock Show and Rodeo in Texas to sample the Cowboy Burrito and the Texan Juicy Lucy; the Bacon Burger Bomb at the Florida State Fair in Tampa; funnel cake pizza; Chocoberry Orie.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Apple and smoked salmon crepes; Pad Thai; fun sandwiches.

Chicken club sandwich with beef bacon; pulled rabbit ragu; chicken ball burger.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

John heads off the beaten path for the best tasting Black Forest donuts in Beaumont, Alberta; John gets the low-down on some award-winning pizzas coveted for their addictive white sauce in Toronto.

Noah attends the Fort Worth Stock Show and Rodeo in Texas to sample the Cowboy Burrito and the Texan Juicy Lucy; the Bacon Burger Bomb at the Florida State Fair in Tampa; funnel cake pizza; Chocoberry Orie.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Apple and smoked salmon crepes; Pad Thai; fun sandwiches.

Chicken club sandwich with beef bacon; pulled rabbit ragu; chicken ball burger.

The Chefs get a nice surprise from home during the love themed Quickfire Challenge. The competitors take a road trip to Restaurant Pearl Morissette where each Chef must cook a dish for a progressive tasting menu using locally sourced ingredients.

Life-sized gingerbread house versus life-size snow globe.

Adult-size drivable elf sleigh cake versus life-size action figure.

Buddy and his team go up against glassblower Deborah Czeresko's team to make light-filled creations for judges Jason Chatfield and Courtney Quinn.

Buddy builds a holiday cakemaking factory when he competes against animatronics expert Lou Nasti, who builds Santa's workshop, complete with a talking reindeer.

An orange powder provides inspiration in the first round, and a savory cake for the entree round.

Four competitors who love rustic chuck-wagon food are ready to show they have the chops to win; booze and bell peppers in the appetizer basket get things started, and later the judges are on pins and needles waiting to try some prickly pear desserts.

Host Jesse Palmer honors the tradition of making treats for family and friends at a holiday open house; the bakers create holiday cheese ball desserts and holiday bark-inspired desserts to impress judges Carla Hall, Duff Goldman and Nancy Fuller.

Four feisty chefs showcase their unique personalities on the plate, but a timeconsuming flex threatens one competitor's chances of finishing the first round; the judges get excited over pork and kohlrabi entrees and a fermented dessert ingredient.

Four chefs work with Mediterranean classics to honor their Greek culinary heritage; they feast their eyes on a special cookie which appears to be staring back, get a leg up with their lamb entrées and are inspired by nostalgic favorites for dessert.

The chefs turn dainty ingredients into petite dishes that don't skimp on taste, presentation or creativity; tiny sausages and a breakfast item show up in the appetizer basket; dessert round includes an unusual berry and a baby vegetable.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

Adult-size drivable elf sleigh cake versus life-size action figure.

Buddy and his team go up against glassblower Deborah Czeresko's team to make light-filled creations for judges Jason Chatfield and Courtney Quinn.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, S.D.

Guy finds clean eats in Sioux Falls, S.D., a 25-ingredient meatloaf in Fairbanks, Alaska, and Midwest mashups in Moorehead, Minn.

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

John's Okanagan-bound for a unique brunch experience in Kelowna, BC to try an incredible peanut butter and scrambled egg combo; John jets off to Edmonton, AB to get a taste of hand-made pretzels topped with spicy scallion and cheesy mozzarella.

Noah visits the Great New York State Fair for The Defibrillator, piquant Buffalo chicken mac and cheese, clamwich, and PB&J Ice Cream; a visit to the South Carolina State Fair in Columbia to try The Super Stick, meatball sub and The King's Corn Dog.

John's en route to Calgary, Alberta for ramen so amazing people line up all day; a super-stacked pizza with an amazing crust in Kamloops, British Columbia; a perfect cheeseburger in Toronto.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Caribbean roti, platain and eggplant; Guilty Pleasure; sandwiches for a crowd.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Noah visits the Great New York State Fair for The Defibrillator, piquant Buffalo chicken mac and cheese, clamwich, and PB&J Ice Cream; a visit to the South Carolina State Fair in Columbia to try The Super Stick, meatball sub and The King's Corn Dog.

John's Okanagan-bound for a unique brunch experience in Kelowna, BC to try an incredible peanut butter and scrambled egg combo; John jets off to Edmonton, AB to get a taste of hand-made pretzels topped with spicy scallion and cheesy mozzarella.

John's en route to Calgary, Alberta for ramen so amazing people line up all day; a super-stacked pizza with an amazing crust in Kamloops, British Columbia; a perfect cheeseburger in Toronto.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Host Jesse Palmer honors the tradition of making treats for family and friends at a holiday open house; the bakers create holiday cheese ball desserts and holiday bark-inspired desserts to impress judges Carla Hall, Duff Goldman and Nancy Fuller.

Amateur bakers show off their family traditions and superb skills to be crowned Holiday Baking Champion. In the pre-heat, contestants are tasked with creating innovative holiday treats for an advantage in the main heat.

Guy Fieri invites three spice experts to prove how heated things can get, but all the chile peppers are out of stock; the round one winner receives an automatic $10,000 before taking on an all-star judge in the ultimate spicy showdown.

Guy Fieri invites three cheese-loving chefs to the Flavortown Market; whichever chef creates the tastiest cheese dinner wins $10,000 and faces off against the all-star judge of their choice for the cheese championship.

Three sandwich fanatics show Guy Fieri their stacked skills in Flavortown Market by making a decadent sandwich with their fantasy food draft picks, and the winner battles an all-star judge.