Les pros du grill

Three chefs think they have what it takes to be a Fire Masters Champion. The crossfire round is a battle of pizzas, and the feast of fire has the judges hooked on a sizzling seafood spread.

Three chefs head into the flames to show off their culinary personality in the Wildfire Round. Then, they go head-to-head in a battle of fruit desserts in the Crossfire Round, and foraged ingredients hit the open fire in the Feast of Fire.

Three chefs are fired up to create their signature dish in the Wildfire Round. In the Crossfire Round, two chefs battle for the best lamb belly, and the judges enjoy a dinner at the diner in the Feast of Fire.

Three chefs enter the Fire Masters arena for a chance to win $10,000. In the Crossfire Round, they sink or soar in a duck wing battle, and the Feast of Fire turns into a street food party.

Three chefs are ready to burn the competition in the Wildfire Round. Then, tuna loin is the target in the Crossfire Round, and the chefs serve up a beef lovers' banquet in the Feast of Fire.

Three chefs bring their signature dish to battle in the Wildfire Round. In the Crossfire Round, it's stout vs. IPA in the battle of beer, and the competition ventures into the wilderness to tap into the taste of the great outdoors in the Feast of Fire.

Three chefs think they have what it takes to be a Fire Masters champion. In the Crossfire Round, it's a battle of the turkey breast, and in the Feast of Fire, the chefs step right up for some carnival feasts.

Three chefs enter the Fire Masters arena ready to tame the flame and win $10,000. Sirloin filet is on the menu in the Crossfire Round, and the judges enjoy a farm-to-fork bounty in the Feast of Fire.

Three chefs compete to be a Fire Masters Champion, starting with the Crossfire Round, where they hit the grills for the battle of the wild. In the Feast of Fire, the chefs serve up BBQ feasts grilled to perfection.

Three chefs enter the Fire Masters arena ready to tame the flame and win $10,000. Sirloin filet is on the menu in the Crossfire Round, and the judges enjoy a farm-to-fork bounty in the Feast of Fire.

Three chefs are ready to show off their flame game. Tacos are the star of the Crossfire Round, and in the Feast of Fire, the chefs romance the judges with their date night-themed feasts.

Three chefs blaze into the arena and make their signature dish for the Wildfire Round. In the Crossfire Round, it's steak vs. pork in the battle of the comfort classics, and the judges are served classic steakhouse feasts in the Feast of Fire.

Three chefs are in hot pursuit of the Fire Masters Champion title. In the Crossfire Round, it's beef vs. bison in the battle of the burgers. Then, in the Feast of Fire, the chefs take on flame-kissed lean-and-mean menus.

Three chefs are ready to grill in the Wildfire Round before a fierce battle of the kebab in the Crossfire Round. Then, pub grub is on the menu for the Feast of Fire.

The Patridge family is ready to find out who has the fiercest flame game. In the Crossfire Round, they have a bone to pick with each other in the battle of the bones. In the Feast of Fire, it's time to turn up the heat with feasts as hot as the grills.

Three chefs fight the flame for a chance to win $10,000. They'll test their chops in the Crossfire Round before setting the table for a bountiful fall harvest in the Feast of Fire.

Three chefs put their grilling talents to the test for a chance to win $10,000. In the Crossfire Round, they face a battle of the epic sandwich, while in the Feast of Fire, fruit meets flame for a fiery and flavorful marriage.

After taking the heat in the Wildfire Round, the chefs have a fiery face-off with lobster. Then in the Feast of Fire, the chefs must make a very "pig" deal out of two cuts of succulent pork.

Three chefs battle on the barbecues for a chance to win $10,000. Pork takes center stage in the Crossfire Round, while in the Feast of Fire, the bounty of the high seas pairs with succulent red meat for a "Beef and Reef" buffet.

Three chefs are ready to take the heat to become the next champion, beginning with a duck breast battle in the Crossfire Round. Then, in the Feast of Fire, the chefs dig into the fresh-grown goodness of plants.