The three duos from last week’s losing team face the final Pressure Test of the season.

The chefs meet Brooke Williamson at Houston’s J-Bar-M where she tasks them with putting their own spin on a brisket dish for some of the best BBQ pitmasters in Houston.

Working in pairs, the chefs must create salty-sweet desserts that will inspire a new flavor of Talenti gelato.

Ainsley whips up fruity granola breakfast cranachan and a tropical smoothie.

In Castille & Leon, James is introduced to Torrijas, he is shown how to cook traditional Maragoto, we meet an asparagus producer and he visits a cattle farm producing amazing steak.

Marcus is indulging in two French passions, food & sport, so he goes on the hunt for the ultimate local cheese.

Marcus competes for the ultimate prize at a local olive festival.

The three duos from last week’s losing team face the final Pressure Test of the season.

The chefs meet Brooke Williamson at Houston’s J-Bar-M where she tasks them with putting their own spin on a brisket dish for some of the best BBQ pitmasters in Houston.

Working in pairs, the chefs must create salty-sweet desserts that will inspire a new flavor of Talenti gelato.

David spends time with the Mattiucci Brothers who are known in Naples for their independent fishing operation. They troll the gulf of Naples for the freshest catch and then serve up their famous crudo from the Mattiucci fish shop.

Ainsley whips up fruity granola breakfast cranachan and a tropical smoothie.

In Castille & Leon, James is introduced to Torrijas, he is shown how to cook traditional Maragoto, we meet an asparagus producer and he visits a cattle farm producing amazing steak.

Marcus is indulging in two French passions, food & sport, so he goes on the hunt for the ultimate local cheese.

Marcus competes for the ultimate prize at a local olive festival.

The three duos from last week’s losing team face the final Pressure Test of the season.

The chefs meet Brooke Williamson at Houston’s J-Bar-M where she tasks them with putting their own spin on a brisket dish for some of the best BBQ pitmasters in Houston.

Working in pairs, the chefs must create salty-sweet desserts that will inspire a new flavor of Talenti gelato.

David spends time with the Mattiucci Brothers who are known in Naples for their independent fishing operation. They troll the gulf of Naples for the freshest catch and then serve up their famous crudo from the Mattiucci fish shop.

Ainsley Harriott explores the huge range of cheese flavours, both savoury and sweet.

In Madrid James tries a calamari sandwich, samples garlic prawns, tastes churros, meets a blind food critic, and tastes Vermouth.

Marcus is challenged to a live demo at the market. With national pride at stake, only the finest Provençal pork will do.

Marcus is on a mission to discover the ultimate Provençal sandwich.

With the Grand Finale just around the corner, the Top 5 duos face a MasterChef rite of passage - The Wall.

The chefs expand their horizons in a master class on Nigerian flavors. For this Quickfire challenge they must create a stew that perfectly pairs with traditional Nigerian swallows.

“Top Chef’s” signature challenge levels up yet again, requiring the chefs to satisfy their VIP counter and a dining room full of guests watching their every move in an open kitchen.

David travels to the island of Procida, where he takes a donkey ride to port and dives for sea urchins for his afternoon lunch.