The chefs honor the late, great Pulitzer-Prize winning food critic Jonathan Gold; using Gold's last guide list, the chefs fan out all over Los Angeles to sample the unique food trucks, mom-and-pop cafes, and ethnic cuisine.

A challenge at the Griffith Observatory kicks off the fierce battle, where the Chefs compare each other to see how everyone has progressed since last competing and then, the first elimination challenge brings them to the beach to cook a seafood meal.

The final two chefs battle it out to produce the best dining experience.

The chefs design a challenge for their competitors; the chefs make a last supper for guests: Morimoto, Wolfgang Puck and Michelle Bernstein.

The chefs cater an upscale lunch party; they must catch conch to cook with.

The chefs are in the Bahamas for the rest of the season; the chefs go head to head with their nemesis.

It's the final showdown; the three remaining chefs must create the best four-course meal of their lives; Tom reveals in a twist that only two chefs will get the chance to serve their full menu; only one chef will emerge victorious.

The final four chefs must cook with the smelly durian fruit; the chefs get a tutorial on the traditional cuisine of Macau; for the elimination challenge, the chefs are tasked with blending their own heritage with Chinese flavors.

The final five chefs travel to the Chinese territory of Macau; Graham Elliot, who has a restaurant in Macau, introduces the chefs to a market full of fascinating ingredients and challenges; the chefs throw a party celebrating the Chinese New Year.

Tom ambushes sleeping chefs and challenges them to make a dish using ingredients harvested from their gardens; for the last elimination challenge, the chefs bid on luxury ingredients at a thoroughbred horse auction house.

The chefs take a turn at fried chicken; chef Art Smith judges a secret herbs-and-spices blind taste test ahead of the Quickfire fry-off; after the finger-licking goodness, the chefs turn their attention to boxer Muhammad Ali, aka the Louisville Lip.

"Top Chef" alum Ed Lee drops by for a Quickfire that's part trivia, part culinary creativity; coach John Calipari and the Kentucky Wildcats host a concession-stand cook-off in Rupp Arena; Food & Wine Editor-in-Chief Hunter Lewis joins the judges.

In Nashville, Tenn., the chefs cook onstage at the Grand Ole Opry for singer Hunter Hayes; inspired by a vibrant music memory, the chefs put their hearts on a plate for musician Caleb Followill, model Lily Aldridge and chef Jonathan Waxman.

For an elimination challenge, the chefs are split into teams and tasked with throwing houseboat parties on Lake Cumberland; chef Emeril Lagasse joins Padma, Tom and Nilou, along with Capts. Sandy and Lee from "Below Deck" for houseboat hysteria.

Actress Lena Waithe challenges the chefs to make a trademark Kentucky dish known as the Hot Brown; chef Nancy Silverton and butcher Dario Cecchini break down a whole cow for the chefs to utilize along with locally-sourced ingredients.

The chefs walk in on an epic battle of Last Chance Kitchen and are drafted into the fight; once Tom declares a winner, the chefs begin a challenge making dishes based on Prohibition Era cocktails; chef Ken Oringer joins for a Roaring Twenties party.

The Restaurant Wars causes drama and mayhem; Tom announces a double elimination piling on even more pressure; chefs Karen Akunowicz and Nina Compton join the restaurant crawl along with Nilou Motamed and guest judge Caroline Styne.

The Restaurant Wars challenge comes early this year; first, the chefs duke it out in an amuse bouche-based Quickfire; with 12 chefs remaining, three restaurants battle for victory; Tom makes an announcement that leaves the chefs breathless.

Richard Blais and Brooke Williamson present a Quickfire challenge; chef Eric Ripert sits down with the chefs to enjoy a traditional French Christmas dinner; Padma tells the chefs they're missing the final part of the tradition of Le Revillon de Noel.

A pregnant Gail Simmons asks the chefs to feed her cravings; the chefs head to Makers Mark, the oldest U.S. distillery, to put their spins on a meal full of Kentucky classics, including burgoo, Benedictine, mutton, hoe cakes, and dumplings.

In Kentucky, 15 chefs are off to the races at Churchill Downs for the the ride of their lives; the chefs must make a dish that will appeal to a crowd of 200 at a Kentucky Derby party; Churchill Downs' own chef David Danielson serves as guest judge.

Kid cooks compete in the same challenges that "Top Chef" fans have come to know and love.

Amateur chefs compete in a series of cooking challenges overseen by a panel of accomplished chefs to survive elimination and become a culinary master, earning the title MasterChef.

Bobby Flay is no stranger to culinary competitions, whether he's hosting ("Bobby's Dinner Battle") or competing ("Throwdown With Bobby Flay"). In this program he does both. Each half-hour episode begins with two chefs competing to create a dish using an ingredient chosen by Flay. The winner of that challenge -- as determined by a special guest judge -- goes to the second round, in which he or she does battle against chef Flay. To make things a little more fair, the challenger has an advantage by being able to prepare a signature dish that is unknown to Bobby until the start of the round. Once he learns what the dish is, Flay must immediately come up with his own version. A panel determines the winner of the second round through a blind taste test. Food Network regulars Sunny Anderson, Anne Burrell and Giada De Laurentiis are among the judges appearing on the show.

Chefs mentor amateur cooks in an attempt to transform them from kitchen zeros to kitchen heroes.

Four chefs call on their culinary skills as they face off against one another to prepare a spectacular three-course meal consisting of an appetizer, entree and dessert. The catch? In each round, they have to use all the ingredients the show provides them, however unlikely they might be (Gummi Bears, anyone?). At the end of each course, a panel of three guest judges "chops" one chef who fails to measure up in terms of taste, presentation and creativity. The last chef standing takes home bragging rights and a cool $10,000. Ted Allen hosts.