Chefs Aaron Sanchez and Chris Cosentino visit Las Vegas and go head-to-head with two of the city’s top chefs: Stephen Hopcraft and Santanna Salas of MGM’s Seablue restaurant. After making a pit stop at the country’s coldest bar, the teams gorge on an all-you-can-eat buffet and navigate the MGM room service kitchen in a non-stop fight to win. The teams discover unusual food spots that even shock Sin City locals.

Chefs Aaron Sanchez and Chris Cosentino challenge Boston brothers, Peter and Robert Depesa, chefs and co-owners of Focaccia Restaurant. From devouring a famous chocolate buffet to experiencing a true New England clambake, the teams dabble in classic Boston fare. Then, the competition heats up when the teams go head-to-head to create a gigantic Boston creme pie.

Chefs Aaron Sanchez and Chris Cosentino explore Chris' hometown of San Franciso and take on two local chefs: Anna Wankel and Melissa Perello. In five Bay Area food challenges, the teams endure a bread fight at the famous Boudin Bakery, eat one of the city's spiciest dishes and build a massive meat puzzle at the California Culinary Academy. All bets are off as the teams discover San Francisco dining in a new and unexpected way.

Chefs Aaron Sanchez and Chris Cosentino go up against Chicago restaurateurs Gregg and Joey Morelli. The teams face-off while making common Chicago foods like homemade sausage and deep-dish pizza. The real test comes when the teams must deliver hot dogs on roller skates and identify scientific food made of paper!

Chefs Aaron Sanchez and Chris Cosentino head to Hollywood and challenge two local foodies: Amy Powell, owner of Big Ed’s Gourmet Hot Dogs and Nino Linsmayer, owner of Food Lab Café Catering. On their fast-paced adventure, the chefs and their challengers make exotic smoothies in the Bangkok Market and make and sell tacos on the Santa Monica pier. From stomping grapes at a vineyard to tasting exotic truffles, the teams experience the Los Angeles food scene in extremely unique way.

Chefs Aaron Sanchez and Chris Cosentino explore New Orleans and battle it out with two local chefs, Alfred Singleton and Stephanie Bernard of Dickie Brennens Steak House. Throughout the intense challenges, the teams encounter alligators and battle crawfish and feisty blue crabs. The real test begins when they have to create and consume traditional southern recipes made entirely from insects!

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