Guy's Grocery Games

- Season 5

(2015)

A game of ABC is played, when making breakfast; weight is a concern when preparing steak dinners; and luxury ingredients are mixed with low-priced fare in the final round.

The chefs are challenged to make hearty 5-lb. lunches, innovative dinners incorporating Guy's crazy grocery list, and dishes featuring both luxury and low-end items.

Four moms compete in challenges that include a creative breakfast, a family favorite and a dinner made using tiramisu ingredients. Guy's wife, Lori Fieri, lends a helping hand in the Express Lane challenge.

Comfort food is prepared using five ingredients of less; orange juice has to be incorporated in cocktail brunch dishes; and the finalists are forced to repeatedly swap carts while shopping for dynamite dinner ingredients.

Four chefs must roll dice to determine the details for their best dish. Next, the chefs must use odds and ends to make a champagne brunch.

Grilled dishes are prepared in the first challenge, using only ingredients that begin with A, B or G. Later, tamarind paste must be incorporated into a meat recipe; and the final two chefs rush to make a family favorite, before the store closes.

Four returning chefs vie for a chance at redemption. Included: they must use ingredients that tripped them up when they first competed; they have to create a high-end lunch with items from a clearance cart.

Pairs compete in challenges that include elevating frozen and canned foods. Also: they have to make a soup and sandwich, but only with ingredients beginning with one of two letters; and the winner is determined during a tag-team match.

Hunter Fieri joins his dad, in the kitchen, for a Father's Day competition that includes the challenges of making a family dinner, a guilty pleasure and a meal for date night.

Challenges celebrate summer. Included: a barbecue block party; seafood spectacular; and chicken dinner made with ingredients from an all-American cherry pie.

Chefs, representing different regions of the U.S., battle it out. Their first challenge is to cook without meat; and later, they are given the task of making an all-American burger and fries, but they can't use any of the classic ingredients.

Young-gun chefs compete. In the first round, they must make a fusion dish that combines two cuisines, not usually seen together. Later, they roll the dice to determine what goes onto their daring plates; and potatoes are prepared two ways.

Stir-fries are prepared, using only items from even-numbered aisles; the ingredients for lemon bars are transformed into dinner recipes; and two international cuisines collide in the final round.