The Globe

The competing chefs are transported to Beijing to master the hot pot; 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.

On the first virtual stop in Oaxaca City, the chefs cook with grasshoppers.

In this street food event the competing chefs make delicious tacos in Mexico City and Hawaiian plate lunches on the island of Maui. In Addis Ababa, Ethiopia, the finalists craft vegan platters.

The chefs travel virtually to Florence, Italy, and must make pasta from scratch. In Kyoto, Japan, the final two cook tofu for Chef Masaharu Morimoto.

After rounds in Mumbai, India, and Lima, Peru, the chefs' final challenge is to make a two-course meal with the regional ingredients of Paris.