Ina is holding a joint party with a friend. Recipes include savoury crab strudel, maple baked beans and poached fruit.

Ree's in the kitchen cooking up three comforting make-ahead meals - chicken cordon bleu casserole, Tex-Mex tamale pie with a spicy beef filling, and a big pan of hearty bean and bacon soup.

There's a new baby on the ranch, so Ree's making a new-mum care package full of dishes she was given and plenty of pampering goodies. She includes brisket, funeral potatoes, angel food cake and fruit salad with honey and thyme.

Siba is on a flavour mission. Chicken's getting a peri peri makeover, flowers and fruit star in an amazing rose and coconut panna cotta and there's also Greek-style lamb on the braai.

Siba is helping a 'hopeless cook' friend with a surprise anniversary dinner. On the menu - no-cook red mezze platter and roasted butternut hummus, herbed butter sauce prawns with couscous and double delicious chocolate bark.

Flat breads are a common bread style around the world, with each culture having its own style. Anna showcases a number of the most popular flat breads, including pitta bread, naan bread, and crispy seed lavash.

In this first of four preliminary competitions of the Chopped All-Stars Tournament, top talent converges in the kitchen to fight it out for a spot in the $75,000 finale.

Discover the Skylight Inn, a family-run restaurant in North Carolina, that have been serving a whole hog-style barbecue for 65 years.

Step in Charleston to find the Big Red Rig, a bright red, double-decker trailer, decked out with two huge smokers cooking traditional pulled pork, ribs and chicken.

Guy's checking in on tasty joints run by food fanatics. In Memphis, he visits the chef-slash-farmer running a farm-to-table spot serving up a whole lot of classics from meatloaf to sloppy joes to catfish.

Guy's headed to the places where families rule. In Memphis, he visits a joint serving up some serious fried chicken.

The best are back. In this finale of the Chopped Teen Tournament, four amazing champs from the preliminary competitions return to see which one will take the tournament and the huge grand prize.

It's everything chocolate with Ina, from chocolate cupcakes with peanut butter frosting, to deeply chocolate gelato, an easy chocolate orange fondue and white chocolate truffles.

Ina's firing up the grill for the ultimate guide to grilling, with some of her favourite recipes: surf and turf is covered with Tuscan lemon chicken, Indonesian grilled swordfish and sliders.

Ree Drummond's hitting the mark on a major bulk buy trip and stocking up on chicken breasts, ready to turn into a fantastic Cobb salad, a skillet chicken lasagna, cool crisp Thai lettuce wraps and feel-good chicken rice soup.

Ree Drummond whips up chicken nachos two-ways for the family to eat after the homecoming parade. Then she's off to her boys' football game armed with chocolate chunk cookies.

It's braai versus Barbie in a cook off with Siba's Aussie pastor. Siba's making juicy braai'd pork sliders with tangy pickled red onion and an apple and fennel salad with incredible homemade green mayo.

Siba's cooking against the clock making a comforting after-work dinner that's ready in 30 minutes flat. Siba whips up divine speedy weekday pasta, pizza in salad form and gooey wonderful pull-apart garlic bread.

Pastry chef Anna Olson demonstrates the versatility of Swiss meringue. She uses this stable meringue to make three delicious sweet treats.

Pastry chef Anna Olson shows us the fundamentals behind making fruit preserves. She then uses her fruit preserves to make three delicious desserts.

Texas is famous for American barbecue, but Roger Mooking is making his way through the Lone Star state for live-fire Latin American cooking and to savour the flavours of smoked European-style sausages.

Roger Mooking searches the Gulf States for tasty foods kissed with smoke and fire that deliver big flavours. Then he savours a cup and also learns how they use coffee in Texas barbecue.

Guy's in Santa Fe, New Mexico, at the cafe where a native Kenyan in the kitchen is serving up totally fresh fish, like island spiced banana leaf mahi mahi and a killer Caribbean goat stew.

This trip, Guy's getting a variety of Thanksgiving tastes and treasures. He visits a father/son bakery crafting a totally unique take on the Thanksgiving bird.

Chef Robert Irvine is tasked with turning around Mama Lee's, which has never turned a profit and is only weeks away from closing. This cavernous restaurant is full of problems: an outdated dining room and an owner who lacks passion.

The namesake owner of George's Restaurant in Miami wants both his customers and his employees to have a good time. But when he notices a dramatic loss in revenue, he contacts Charles to investigate.

After noticing an unusually low haul in crab claws, Luis, owner of Garcia's Seafood in Miami, contacts Charles for help. Mystery diners Harry and Carlos discover where the seafood is going missing.

Guy's diving into beef heaven. In Minneapolis, a neighbourhood gastropub is serving up delicious sandwiches piled with steak and braised beef. In Atlanta, a Jewish deli is putting out a fish specialty alongside killer pastrami hash.

Guy's digging into some dynamite dishes! In Denver, an Argentinian joint is serving up some beef empanadas and a veggie tart specialty. And in Massachusetts, a homestyle spot is dishing out a righteous Tex-Mex breakfast.

Charleston is one of America's top dining destinations, but for a traditional whole hog barbecue and low-country oyster roasts, Roger leaves the city and heads into the country.

Roger heads to Napa Valley, California, for two unique pig roasts. In St Helena, chef John Fink makes one of his famous portable Cuban pig roasts with mojo seasoning.

Chef Robert Irvine is tasked with turning around Mama Lee's, which has never turned a profit and is only weeks away from closing. This cavernous restaurant is full of problems: an outdated dining room and an owner who lacks passion.

The namesake owner of George's Restaurant in Miami wants both his customers and his employees to have a good time. But when he notices a dramatic loss in revenue, he contacts Charles to investigate.

After noticing an unusually low haul in crab claws, Luis, owner of Garcia's Seafood in Miami, contacts Charles for help. Mystery diners Harry and Carlos discover where the seafood is going missing.

Charleston is one of America's top dining destinations, but for a traditional whole hog barbecue and low-country oyster roasts, Roger leaves the city and heads into the country.

Roger heads to Napa Valley, California, for two unique pig roasts. In St Helena, chef John Fink makes one of his famous portable Cuban pig roasts with mojo seasoning.

Guy's diving into beef heaven. In Minneapolis, a neighbourhood gastropub is serving up delicious sandwiches piled with steak and braised beef. In Atlanta, a Jewish deli is putting out a fish specialty alongside killer pastrami hash.

Guy's digging into some dynamite dishes! In Denver, an Argentinian joint is serving up some beef empanadas and a veggie tart specialty. And in Massachusetts, a homestyle spot is dishing out a righteous Tex-Mex breakfast.

On this episode of Guy's Grocery Games, it's the mother of all shows, when four devoted mums and talented chefs battle in a game where they can only cook with ingredients that start with the same letter.

In Connecticut, G. Garvin starts his road trip at Mama's Boy Southern Table & Refuge in Norwalk for a fresh spin on classics like espresso rubbed short ribs. Next stop is The Corner, a Milford breakfast spot that has the locals buzzing.

G. Garvin travels to Ft. Lauderdale, hitting the high seas with Captain Jay and cooking up the catch of the day, fried fish with spicy mayo and cheesy grits. His next stop is Hot & Soul for Southern comfort specialties with a twist.

Roger loads up on the best brisket, pork steaks and sausages the Lone Star state has to offer.

The second round has the chefs working with uniquely flavoured vodka and a green snack. And when the two finalists find marshmallow cake and citrusy water in the final basket, the judges hope for delicious desserts.