To celebrate the milestone 20th season, Top Chef returns for an epic international showdown with World All-Stars in London.

David Rocco explores Johannesburg's street art scene with local graffiti artists; he learns about the history of the city, which is still evolving following the end of Apartheid; he samples local cuisine, from roadside braai to hipster world markets.

David Rocco discovers there's more to the township of Soweto in South Africa than meets the eye; with a powerful art and dance culture that's full of passion and energy, this tight-knit community is growing into a formidable city of its own.

Anna demonstrates how to make three sophisticated birthday cakes for different tastes and using different techniques, none which needs to be overly decorated to make it special.

For the small bite dessert plate, Anna starts with one of the most familiar of desserts, the lemon square, where the use of fresh lemons is a must in it being the dominant flavor.

The top nine chefs face a Mystery Box Challenge from Season 9 winner Gerron Hurt.

A chance to see how the week unfolded. Find out the winner, the loser and everything you might have missed . A full episode to rediscover the high moments and the trials of this group of four amateur chefs dreaming of culinary glory and winning against all odds.

Fabulous Fijians, Arrnott and Fuzz, host an Instant Restaurant like no other in Sydney.

Rick Stein takes a trip back in time to his early days running a nightclub in Padstow, before making the ultimate fish pie with some deliciously plump pollock.

Mary settles your nerves for date night by serving up four recipes sure to impress your special guest while you maintain your chill.

In the second Quickfire, the chefs are challenged to make an amuse-bouche that must fit on a Ritz Cracker.

Our first host is an Egyptian Filipino, who is proud of her mixed background, but she will face a real food detective. Adding to the mix is a Lebanese healer and a “no filter’ Syrian woman who will leave no table unturned.

David Rocco explores Johannesburg's street art scene with local graffiti artists; he learns about the history of the city, which is still evolving following the end of Apartheid; he samples local cuisine, from roadside braai to hipster world markets.

David Rocco discovers there's more to the township of Soweto in South Africa than meets the eye; with a powerful art and dance culture that's full of passion and energy, this tight-knit community is growing into a formidable city of its own.

Rick Stein takes a trip back in time to his early days running a nightclub in Padstow, before making the ultimate fish pie with some deliciously plump pollock.

Mary settles your nerves for date night by serving up four recipes sure to impress your special guest while you maintain your chill.

Anna demonstrates how to make three sophisticated birthday cakes for different tastes and using different techniques, none which needs to be overly decorated to make it special.

For the small bite dessert plate, Anna starts with one of the most familiar of desserts, the lemon square, where the use of fresh lemons is a must in it being the dominant flavor.

The top nine chefs face a Mystery Box Challenge from Season 9 winner Gerron Hurt.

In the second Quickfire, the chefs are challenged to make an amuse-bouche that must fit on a Ritz Cracker.

David speaks with Ethiopian-born people who have recently moved back to Addis Ababal; he realizes that the true spirit of Ethiopia, with its reputation for poverty and famine, lies in the younger generations who are paving a new future.

Rick travels to St Ives to meet artist Alfred Wallis. In the shadow of Bodmin Moor, Rick visits a very rare collection of medieval stained-glass windows in the church of St Neot.

Mary makes clean-up a breeze by whipping up four one-pot recipes that will leave you wondering, where the heck is the mess?

Anna understands the stress to prepare what should be eye catching and sophisticated desserts for dinner parties, she showing how to make three different ones all that can and should be made largely in advance.

When dealing with party favors, sugar cookies are standard, Anna demonstrating her recipe for such and ideas on how to decorate them with a classic royal icing which can be designed to match the wedding decor.

The top eight chefs are paired together and must communicate on opposite sides of a wall to create identical dishes.

The final 5 chefs compete cooking dishes with ingredients from different cities with Cheyenne coming out on top but during dinner Cheynne’s future in Hell’s Kitchen comes into question.

Tonight we travel to West Australia’s famous Margaret River region to the home of married couple, Ashlee and Mat for the final, all-important, instant restaurant of this round, where the lowest scoring team on the leaderboard will be eliminated from the competition.

Anna understands the stress to prepare what should be eye catching and sophisticated desserts for dinner parties, she showing how to make three different ones all that can and should be made largely in advance.

When dealing with party favors, sugar cookies are standard, Anna demonstrating her recipe for such and ideas on how to decorate them with a classic royal icing which can be designed to match the wedding decor.

The top eight chefs are paired together and must communicate on opposite sides of a wall to create identical dishes.

The final 5 chefs compete cooking dishes with ingredients from different cities with Cheyenne coming out on top but during dinner Cheynne’s future in Hell’s Kitchen comes into question.

Tonight we travel to West Australia’s famous Margaret River region to the home of married couple, Ashlee and Mat for the final, all-important, instant restaurant of this round, where the lowest scoring team on the leaderboard will be eliminated from the competition.