Fifteen of the country’s best chefs arrive in Houston, Texas, ready to fight for the title of “Top Chef.” The opening Quickfire proves to be the toughest first challenge to date when the chefs must team up to create a cohesive dish that showcases each of their styles.

The chefs are challenged in the Quickfire to put their own spin on the Tex-Mex classic queso.

David visits Pozzuoli, a small town outside Naples where his father was born. There he meets Marianna Vitale, a Michelin Star chef who takes him on a cultural food tour including a visit to the Solfatara Volcano where they cook seafood to perfection.

Ainsley heads to the idyllic island of Gozo to finish his journey, starting with a picturesque picnic filled with the tastes of Malta courtesy of Ana.

James visits Santiago De Compostela, explores the local market, tries Lampreys, visits a bakery to try Tarta de Santiago, and takes a mussel boat tour.

We conclude in the stunning resort of Khao Lak, Thailand where our remaining contestants' paths cross. Here they must create a menu representing their individual journeys.

Tonight's challenge is all about mastering one of the toughest desserts in the world - the beloved macaron.

Fifteen of the country’s best chefs arrive in Houston, Texas, ready to fight for the title of “Top Chef.” The opening Quickfire proves to be the toughest first challenge to date when the chefs must team up to create a cohesive dish that showcases each of their styles.

The chefs are challenged in the Quickfire to put their own spin on the Tex-Mex classic queso.

David visits Pozzuoli, a small town outside Naples where his father was born. There he meets Marianna Vitale, a Michelin Star chef who takes him on a cultural food tour including a visit to the Solfatara Volcano where they cook seafood to perfection.

Ainsley heads to the idyllic island of Gozo to finish his journey, starting with a picturesque picnic filled with the tastes of Malta courtesy of Ana.

James visits Santiago De Compostela, explores the local market, tries Lampreys, visits a bakery to try Tarta de Santiago, and takes a mussel boat tour.

We conclude in the stunning resort of Khao Lak, Thailand where our remaining contestants' paths cross. Here they must create a menu representing their individual journeys.

Tonight's challenge is all about mastering one of the toughest desserts in the world - the beloved macaron.

Fifteen of the country’s best chefs arrive in Houston, Texas, ready to fight for the title of “Top Chef.” The opening Quickfire proves to be the toughest first challenge to date when the chefs must team up to create a cohesive dish that showcases each of their styles.

The chefs are challenged in the Quickfire to put their own spin on the Tex-Mex classic queso.

David visits Pozzuoli, a small town outside Naples where his father was born. There he meets Marianna Vitale, a Michelin Star chef who takes him on a cultural food tour including a visit to the Solfatara Volcano where they cook seafood to perfection.

Ainsley explores how spices can work wonders in our food. He kicks things off with a dish perfect for brunch with his Ras El Hanout Shakshuka.

James visits Vigo, home to the biggest fish market in Europe. He tries Galician Octopus, we see how a traditional Galician loaf is made, and he visits a Furancho.

The hunt is on to discover the ultimate Provençal tomato recipe.

Marcus wants to discover how lamb is produced in Provence.

The MasterChef garden is decked out for a sunny backyard BBQ and the Top 6 duos feel the burn.

For their first individual challenge of the season, the chefs are surprised in the kitchen by Top Chef Miami winner, Hung Huynh, and challenged to make a dish inspired by 5 of the larger Asian communities in Houston.

The chefs are joined by local chef Chris Williams in the Quickfire Challenge. He tasks the chefs to put their own twist on a biscuit dish in honor of his great grandmother, Lucille B. Smith.

The town of Casserta, is home to some of the best buffalo mozzarella in the world, David tours the dairy with Rosanna and after cooking up some gourmet cheese dishes, he heads back to Naples to try mozzarella sushi.

Ainsley explores how spices can work wonders in our food. He kicks things off with a dish perfect for brunch with his Ras El Hanout Shakshuka.

James visits Vigo, home to the biggest fish market in Europe. He tries Galician Octopus, we see how a traditional Galician loaf is made, and he visits a Furancho.