Watch Dinner: Impossible Online Free - Full Episodes

The Newseum is Washington DC's newest museum. Robert's mission is to prepare a news worthy meal in eight hours for 300 people based on four major food events in American history: early Thanksgiving, WWI food shortages, the invention of TV dinners, and the 1961 publication of Julia Child's 'Mastering the Art of French Cooking'.

Chef Robert takes a trip to Vermont where he has nine hours to feed 400 of Ben & Jerry's employees with food inspired by 15 of their wildest flavors.

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Chef Michael Symon is off to Colorado Springs, Colo., where the 68th Annual Pike's Peak or Bust Rodeo is held. Michael is challenged to feed 150 meat-loving cowboys in a 7 hour time limit.

Chef Michael Symon is given only seven hours to create a elegant and light meal which can be seen at any New York City restaurant...but the catch is the meal must be created by using only items which he can find in the NYC street carts.

Honoring National Nurses Week, Michael is off to Jefferson Hospital in Philadelphia, Penn., where he will cook for 250 nurses who work there. He will also serve up a special dinner for 3 patients who have had their lives changed by the nurses and doctors at the hospital.

Chef Symon uses the classic ingredients of South Philadelphia as he makes a block party for 100 people.

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Chef Michael Symon is challenged to create a kosher meal for the 2,000-year-old celebration of Passover. This means he must face a strict list of rules while preparing the meal and face a congregation who have been brought up on the best foods a Jewish mother can make.

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Robert takes a trip to the Far East within our own national capital. He will be cooking at the National Cherry Blossom Festival in Washington DC for 250 Japanese guests. He has only six hours to create a five course meal and 1,000 sushi hors d'oeuvres, made from seaweed, wasabi and soba noodles.

Robert heads to Puerto Rico for the celebration of Quinceanero, a young woman's sweet 15 birthday party, and important rite of passage in Latin culture. He has only ten hours to create a traditional Puerto Rican meal for 100 Quinceanera guests. But the highlight of the meal is an elaborate birthday cake, which Robert must also make.

Robert's newest challenge will send him on a scavenger hunt through all four of Disney's major theme parks, ending at Epcot's World Showplace where he will meet a new Food Network face, Jeff Henderson.

Robert is challenged to create a celebratory dinner for 75 fire fighters for a colleagues promotion. With the help of some inexperienced helpers in a tiny kitchen, he must make a memorable meal.

Robert heads to DC the Improv Comedy Club in Washington, D.C. where he is to receive a new mission. He must serve a gourmet meal for 225 audience members in six hours, which shall include a four-item entrée incorporating a meat, chicken, fish and vegetarian dish. The catch is he is only allowed the use of 15 ingredients.

Robert must create a five course dinner in just seven hours using Michelob beer for 100 of the top brewers and tasters at Anheuser-Busch in St. Louis.

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The commemoration of the 400th Anniversary of the city of Santa Fe, New Mexico had Robert challenged to create a quintessential Mexican meal. With 6 hours to prepare food for 60 people using only traditional methods, such as horno ovens, in an outdoor 18th century kitchen and in 30-degree weather, Robert has his work cut out for him.

Chef Irvine gets a lesson in creating Hawaiian style foods from renowned chef Sam Choy, and then makes a luau for 150 guests.

Robert heads to Pennsylvania and the Hershey West Chocolate Factory, where he is challenged to feed 150 workers, guests and executives using chocolate in a five-course meal.

After arriving at the Big Apple Circus, chef Robert is challenged to a celebration dinner for the 30th anniversary of the circus. The sticking point is to create a meal to satisfy the palates of many different nationalities.

Chef Robert Irvine attends Maryland Renaissance Festival where King Henry VIII requests a meal fit for a King and his Queen and around 30 guests.

It's off to Sheppard's Air Force Base in Wichita Falls, Texas where a party is thrown for the 60th anniversary of the Air Force. Chef Robert is asked to create a gourmet meal for 1,000 decorated officers, enlisted and VIP'S.

Robert Irvine takes on the challenge of cooking on a passenger cruise ship for 2900 aboard. Docked in Ketchikan, Alaska, for the day, Robert cooks up a light buffet of hors d'oeuvres for a sail away party set to take place in 7-12 hours.

In this one hour special, Robert will have less than seven hours to cook dinner for 1000 residents and volunteers of Biloxi--but there's more to this mission than just cooking food. This dinner is also a welcome home for one Biloxi resident who has been waiting to see her home for two years! Robert will escort Ms. Brenda to her home where she will receive the keys to her brand new furnished home.

Chef Robert arrives at Graceland to receive his challenge from Priscilla Presley. She asked him to dispel the myth that Elvis only ate junk food and make a down home country family-style dinner for 100, of the over 50,000, who have come to Memphis to celebrate Elvis.

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Guest Neil Patrick Harris serves as a sous chef for Robert as he takes on feeding the Magicians and guests of the "Magic Live" convention, held in Las Vegas.

Chef Robert Irvine is sent on a wild shopping spree when the Mall of America celebrates it 15th anniversary.

Robert competes against special guest chef, Guy Fieri in Camp Chen-a-Wanda's first annual "Camp Cook-off." Fighting rain and heat and each other-- Robert and Guy compete like rabid teenagers for the title of Champion! Can Chef Robert complete this challenge and "beat" Guy Fieri?

In this challenge, Robert heads to Lake Tahoe to the American Century Championship Celebrity Golf Tournament. He has just six hours to feed a tent full of 250 celebrity players and tournament sponsors at the Edgewood Tahoe Golf Course. By the end of the final round of play, Robert must create a gourmet grilling experience in a beautiful kitchen on the greens.

Chef Robert must create upscale hors d'oeuvres for a fashion show on a New York City garden rooftop. He has eight hours to design a menu, shop and prepare food for 200 - which seems like an easy task but getting through city traffic to go shopping will eat up half of his time! If this isn't tricky enough, he is given two sous chefs that may or may not be all that helpful.

Robert's mission is to feed 1,000 hungry construction workers his version of an upscale brown bag lunch. The catch, he will be cooking in two Salvation Army canteen trucks normally used for disaster relief. Robert will have just 6 hours to complete his mission.

Robert heads to one of the oldest bakeries in New Jersey where he has to work through the night to make sure the store is full of pastries and ready to make their morning deliveries.

Chef Robert helps Episcopal Academy's class of 2007 celebrate their graduation with a meal for six hundred.

A four-course meal was created for the 1100 attendees of the Scripps National Spelling Bee and it must include ingredients that represents every letter of the alphabet.

Robert heads to the south side of Chicago to feed a section full of 200 fans by the seventh inning stretch.

Robert is given his marching orders. In just 7 hours, he must feed 850 tired, hungry and tough marines.

Robert has just nine hours to prepare a cocktail reception and a five course meal for the president of the University of Pennsylvania and 65 distinguished guests. The only problem is dinner will be held in a filthy fraternity house and the sleeping Psi Upsilon brothers will have to help. Can Robert transform the "animal house" into the presidential palace in time, or will this be Dinner: Impossible?

How do you make a hot, hearty feast in a hotel made completely out of ice and snow? Chef Robert Irvine finds out when he's given just 7 hours, in sub freezing temperatures, to cook for the entire staff of Quebec's famous Ice Hotel. Can Robert heat things up without melting down the house, or will this be Dinner Impossible?

Robert thinks he is being interviewed by Ryan Seacrest on his radio show, but he's really getting ambushed with his next challenge. Robert learns he'll have just eight hours to prepare food at a premier party for 350 guests at the Santa Barbara International Film Festival. Will he receive rave reviews or will this be Dinner Impossible?

Chef Robert Irvine faces his most daunting assignment yet. In a surprise meeting, the governor of Pennsylvania challenges Robert to prepare a stately array of hors d'oeuvres for his Inaugural Ball. In just 24 hours Robert has to create and prepare Pennsylvania delicacies to feed 4,000 attendees! Will Robert meet the mandate, or is this "Dinner Impossible"?

Seven internationally renowned master chefs will be the judges when Chef Robert Irvine enters the Culinary Institute of America. His only assistants will be five of their students.

Foods prepared include Black Forest Cake, Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu), Cockerel in Riesling Mushroom Sauce with Ribbon Noodles, Yogurt Marinated Lamb with Tri-Masala and Basmati Rice (Hyderabadi Biryani), Indian Style Lamb Curry, Saigon Crepes with Vietnamese Table Salad and Cilantro Lime Dipping Sauce, Sauerbraten with Julienne Vegetables, Sea Bream in Sea Salt with Salsa Verde, Sichuan "Water Boiled" Beef, Veal Blanquette, Veal Saltimbocca, Vegetable Pad Thai

Chef Robert Irvine is left on a deserted island where he has 4 hours to prepare a tropical meal in a 4 hour time limit. Among his possessions will be two mystery crates and a pair of Survivor castoffs.

Foods include Caribbean Rice and Beans, Creamy Grits with Bahamian Rock Lobster, Goat Stew, Guacamole, Roast "Wild Boar", Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette, Tropical Fruit Platter.

Chef Robert Irvine attends a cattle drive in central Florida to serve 14 authentic dishes to 500 hungry cowboys and cowgirls.

Foods include Balsamic Glazed Chicken Wings, Bbq Pulled Pork Sandwiches, Beer Can Roasted Herb Chicken, Blackened Shrimp Kebobs, Calgary Blue Cheese Burgers, Caramelized Day Boat Scallops Wrapped in Bacon, Ginger Marinated Roasted Vegetables, Grilled Pork Chops with Long Hots and Yellow Bell Peppers, Grilled Sirloin Steak and Vidalia Onions, Manila Clams in Garlic and Beer, Mussels Marinara, Sweet and Savory Italian Sausage with Peppers.

Chef Robert Irvine boards the Sierra Dinner Train and races against time to prepare a five course meal for the 160 passengers on board.

Chef Robert Irvine heads back to historic Williamsburg, Virginia, where he is challenged to prepare a meal for the food historians in an 18th-century style. His only tools and foods will be authentic 1700's implements and ingredients available in that period.

Foods include Chicken and Vermicelli Soup, Chicken Fricassee with Morels, Duck Breast with Berry Sauce, Garden Salad with Apple Cider Vinaigrette, Hog's Trotters and Ears, Mutton Stew, Pan-Seared Rockfish with Lemon Beurre Blanc, Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote, Rabbit Stew, Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus, Roasted Sweet Potatoes and Wilted Spinach, Rump Steaks Braised with Mushrooms and Onions and Porter Sauce, Salted Cod Ceviche, Stuffed Sweetbreads, Turkey Breast with Oyster Stuffing

Chef Robert Irvine is headed to the coast of Maine on a remote island to prepare dinner for a fund-raiser.

Foods prepared include Chicken Breast with Crab and Artichoke Souffle, Cranberry Orange-Glazed Kansas City Spare Ribs, Grilled Hanger Steak with Mushroom Demi-Glace, Manila Clam Chowder, Maple Sweet and White Mashed Potatoes, Steamed Clams with Fresh Mint, Beet Root Salad, Boiled Maine Lobster, Cole Slaw, Corn Salad, Jerk Chicken and Tomato Salad, Maine Lobster Macaroni Cheese with Truffle Oil, Melon and Apple Berry Crumble, Mussels Marinara, Pan Seared Salmon with Haricots Verts Salad, Potato Salad, Sauteed Asparagus, Steamed Clams, Three Bean Salad, Tomato Salad, Vegetable Barley Risotto

Chef Robert Irvine borrows enough food and equipment from the tailgating fans at a Philadelphia Eagles game and serve a gourmet lunch within 4 hours to the Eagles 40 executives .

Foods created include Balsamic Glazed Chicken Wings, Bbq Pulled Pork Sandwiches, Beer Can Roasted Herb Chicken, Blackened Shrimp Kebobs, Calgary Blue Cheese Burgers, Caramelized Day Boat Scallops Wrapped in Bacon, Ginger Marinated Roasted Vegetables, Grilled Pork Chops with Long Hots and Yellow Bell Peppers, Grilled Sirloin Steak and Vidalia Onions, Clams in Garlic and Beer, Mussels Marinarlet Manila a, Sweet and Savory Italian Sausage with Peppers

It's a race against time when Chef Robert Irvine prepares a gourmet meal for a wedding reception with over 200 guests invited. Can he beat the clock with a staff of two sous chefs and a group of inexperienced teenage boys to assist?

Foods include Recipes include Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette, Blue Cheese Crusted Filet with Potato and Corn Hash and a Port Reduction, Brie with Strawberries on Brioche Crostini, Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes, Roasted-Vegetable Filled Crepes with Red Pepper Coulis, Seared Mahi-Mahi with Saffron Risotto and Mango Sauce, Sea Scallops with Guacamole, Sesame Chicken Sate with Peanut Sauce, Tahitian Vanilla Creme Brulee, Tuna Tartare in a Cucumber Boat topped with Caviar