The Globe

For their first challenge, the competing chefs are transported to Beijing to master the hot pot. Then they take on the cuisines of Tel Aviv, Israel, and Accra, Ghana, where the final two chefs must create a dish using plantains and cassava.

Robert Irvine sends four chefs to their first virtual stop, Oaxaca City, Mexico, where they're asked to cook with a traditional Oaxacan protein: chapulines, or grasshoppers. Next, they tackle the cuisine of Nakhon Si Thammarat, Thailand.

The competing chefs start in Mexico City with a taco duo. Then they must create a Hawaiian plate lunch using the diverse regional ingredients of Maui, Hawaii. In Addis Ababa, Ethiopia, the finalists create a vegan platter with no utensils allowed.

The competing chefs travel virtually to Florence, Italy, and must make pasta from scratch. Then three chefs move on to Memphis to make low-and-slow barbecue. In Kyoto, Japan, the final two must cook fresh tofu for the one and only Chef Masaharu Morimoto.

Robert Irvine welcomes back the four previous winners to compete in the grand finale for the $25,000 prize. After rounds in Mumbai, India, and Lima, Peru, the final challenge is to make a two-course meal with the regional ingredients of Paris.