Bobby is in the grips of a battle over chocolate, which is brought to his kitchen through the chefs of Duff Goldman and chef Alex Guarnaschelli's choosing.
Ted Allen of "Chopped" and TV host Jeannie Mai have Italian cuisine chefs Ryan DePersio and Giuseppe Fanelli go head-to-head for the chance to beat Bobby Flay.
Jonathan Bennett challenges the first four teams to create a scene depicting their favorite monsters when they were in school featuring a classic school snack.
Guy Fieri travels to both coasts including a place in Palo Alto, Calif., then a restaurant in Wilmington, N.C., and a Puerto Rican spot in Oakland, Calif.
Guy Fieri goes to a spot in Chicago that serves Latin and Asian, then Nashville hot chicken in Seattle, and some guava ribs and tropical pizza in Kona, Hawaii.
Guy goes on a journey to Hawaii for a Filipino-Hawaiian mashup, then a Spanish-style restaurant in Chicago and an Indonesian restaurant in Ashland, Ore.
Guy Fieri visits a chef in Smyrna, Ga., who prepares ramen and Korean wings; two friends make tacos in Austin, Texas; a couple cooks Lebanese in Salt Lake City.
Guy visits an Italian place in Wilmington, Del., that makes beef braciola, then he goes to a diner in San Diego for their spin on the French dip and meatloaf.
Guy goes to a pizza place in Boston a spot in Santa Fe, N.M., that serves carne asada pizza and a restaurant in Reno, Nev., that makes award-winning wings.
Guy Fieri fills up in Philadelphia at a malt house serving Buffalo wings and a Polish twist on the cheesesteak, and a tavern making mama's Italian recipes.
Guy sets out on an international flavor tour, staring in Caguas, Puerto Rico, where a tapas joint serves churrasco steak and risotto and ropa vieja dumplings.
Guy eats pasta from a real Italian chef in Houston, sandwiches and pizza topped with an unexpected combination, followed by chicken pot pie and duck in Hilo.
Guy Fieri eats seafood and chow-chow in Palm Beach, Fla., mojo chicken and mango ribs in Marathon, Fla. and a Filipino restaurant with pig's feet in Hawaii.
Guy tries a market-butcher's full culinary experience in Sioux Falls; an Indian restaurant heats up in Fairbanks; a Fargo bakery makes pecan rolls from scratch.
Guy Fieri digs into chicken creations at a crepe spot in Palm Springs with barbeque bird fillings and an Egyptian food truck in Nashville fires up hot wings.
Guy Fieri enjoys Greek-style lasagna at a family-run diner in Columbus, before moving on to a California joint that adds a flair to chicken and dumplings.
Guy Fieri dives into a coastal Georgia joint serving their spin on Nashville hot chicken and spicy shrimp, then heads to a Vietnamese noodle bar in Calgary.
Guy digs into dishes both with meat and without, starting with righteous rabbit and fried fish before enjoying a meatless spin on fried chicken and nachos.
Guy Fieri dives straight into Thai food in a San Diego Asian spot serving fried fish and ribs, then heads to New Zealand meat pies in Arroyo Seco, New Mexico.
Guy Fieri dives into a coastal Georgia joint serving their spin on Nashville hot chicken and spicy shrimp, then heads to a Vietnamese noodle bar in Calgary.
Guy digs into dishes both with meat and without, starting with righteous rabbit and fried fish before enjoying a meatless spin on fried chicken and nachos.
Guy Fieri dives straight into Thai food in a San Diego Asian spot serving fried fish and ribs, then heads to New Zealand meat pies in Arroyo Seco, New Mexico.
Guy Fieri enjoys Greek-style lasagna at a family-run diner in Columbus, before moving on to a California joint that adds a flair to chicken and dumplings.
Guy takes a trip to San Antonio where he visits an East Coast-Texas deli, then he goes to a farm-to-table restaurant in Sebastopol, Calif., for stroganoff.
Guy Fieri visits a farm-to-table restaurant in Little Rock, Ark., then he goes to an Asian eatery in Napa, Calif., and finally some barbecue in San Antonio.
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