For the first time ever, Tyler Florence pits food truck pros against food truck rookies in a David and Goliath-style battle for $50,000 in Los Angeles.

An Italian restaurant bought by a mother to fulfill her son's dream of becoming a chef is failing, so Chef Ramsay steps in to help.

Chef Ramsay travels to Massachusetts to help a husband and wife team who need help luring customers into their beachside eatery during the cold winter months.

Gordon Ramsay helps a sibling duo save their restaurant startup from malfunctioning equipment, staffing shortages, and the aftereffects of the COVID shutdown.

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

Alex Guarnaschelli starts things off with a jolt when she tasks four chefs with creating plates that pair nicely with a cup of joe and pleasing the judges.

Alex Guarnaschelli challenges four chefs with rolling up their sleeves to skewer their competition, but it doesn't take long for one of the chefs to roll home.

Four chefs compete to make the ultimate breakfast buffet, and Alex Guarnaschelli challenges with double-turf dishes for Nacho Aguirre and Antonia Lofaso.

The chefs are surprised by an ingredient with an interesting texture, some sticky beans and a strange salad and then some wild ingredients to make a dessert.

Alton Brown fills the baskets with a stinky ingredient and a unique style of apple pie and then the contenders must incorporate chitterlings in a dessert.

The chefs must use an ingredient with an interesting texture, some sticky beans and a strange salad and then some wild ingredients to make a dessert.

The chefs find a fermented Japanese dish and a strange banana product in the second round basket and work with a fluffy, porky surprise for the dessert round.

Champions from the four battles compete as the basket ingredients increase in difficulty with one of the items staring back at them and a weird wedding cake.

Four superbly skilled sushi chefs compete to see who can best all the others in three intense rounds of challenges designed to test their skill and creativity.

Native American chefs who revere indigenous culinary traditions compete in a battle where every basket is packed with ingredients loved in native communities.

Creativity and passion abound with a fresh group of chefs who have signed on for a chaotic cooking experience with the aim of proving themselves.

Chefs with a deep understanding of food insecurity make meals with kids and families in mind while sharing their personal stories of resilience.