2024-06-24
The two remaining chefs are stunned when some unwelcome guests arrive at the villa. Judges Alex Guarnaschelli and Gabe Bertaccini choose the winner of Ciao House, who will receive an immersive culinary education with renowned master chefs across Italy. (Repeat).
Authentic Italian nonnas meet the 11 remaining cooks in Lecce, Italy, and show them how to produce homemade pasta shapes. Alex Guarnaschelli and Gabe Bertaccini challenge the cooks to a three-dish pasta challenge, which proves devastating for one team. (Repeat).
The ten remaining chefs visit a real Italian bakery, where judges Alex Guarnaschelli and Gabe Bertaccini challenge them to prepare a menu that includes bread in every dish. One team captain's leadership approach irritates the other chefs. (Repeat).
Guy Fieri's picks include: lights-out lamb in Fargo, North Dakota; a funky place in Sioux Falls, South Dakota; and a wild pizza place in Fairbanks, Alaska. (Repeat).
Guy Fieri is digging into both meat and sweet, starting in Sioux Falls, S.D., a market-butcher eatery servin' up a full culinary extravaganza. In Fairbanks, an off-the-hook Indian spot heatin' up Alaska with their hearty, real-deal specialties. And in Fargo, N.D., a bakery cafe scratch-making sticky pecan rolls and a savory French pastry dish. (Repeat).
Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty and ply Bobby Flay with cocktails while chefs Jeff Potts and Brittney Williams toast their path to victory. (Repeat).
The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge while chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen. (Repeat).
John tries out the ultra-tender braised bison cheek in Québec City; and the veggie burger in Tofino. (Repeat).
Noah Cappe experiences the State Fair of Texas to the fullest. A boneless chicken wing is filled with delicious Asian-inspired goodies and flavors. (Repeat).
John heads to San San Diego, California, for a crash course in Chicano cooking. (Repeat).
John tries bacon-and-peach pancakes; a smoked meat shepherd's pie; and pineapple upside-down donuts. (Repeat).
Featured: a "bacon explosion" at Pig BBQ Joint in Victoria, B.C.; an Ottawa restaurant known for its shrimp-corn dog; and Taco Pica's pepian in St. John, N.B. (Repeat).
The host eats a turducken burger, pot roast and brunch during his travels. (Repeat).
John jets to Long Beach, CA to explore the art of Filipino Brunch, from eggs to island French toast. Next, John rolls down to New Haven, CT for the Trini bite that bites back at the Bake and Shark. In Niagara-On-The-Lake, ON, John stops by a vineyard owned by two sisters to try their authentic Italian pasta and pizza. (Repeat).
Noah Cappe experiences the State Fair of Texas to the fullest. A boneless chicken wing is filled with delicious Asian-inspired goodies and flavors. (Repeat).
John tries out the ultra-tender braised bison cheek in Québec City; and the veggie burger in Tofino. (Repeat).
John heads to San San Diego, California, for a crash course in Chicano cooking. (Repeat).
John tries bacon-and-peach pancakes; a smoked meat shepherd's pie; and pineapple upside-down donuts. (Repeat).
Featured: a "bacon explosion" at Pig BBQ Joint in Victoria, B.C.; an Ottawa restaurant known for its shrimp-corn dog; and Taco Pica's pepian in St. John, N.B. (Repeat).
The host eats a turducken burger, pot roast and brunch during his travels. (Repeat).
John visits the Jam Cafe in Victoria, B.C., where he attempts to eat the enormous Charley Bowl; and later, tries pork chops served with black-eyed-pea ragout at the Gabardine in Toronto. Also: a German restaurant known for its mushroom schnitzel. (Repeat).
John jets to Long Beach, CA to explore the art of Filipino Brunch, from eggs to island French toast. Next, John rolls down to New Haven, CT for the Trini bite that bites back at the Bake and Shark. In Niagara-On-The-Lake, ON, John stops by a vineyard owned by two sisters to try their authentic Italian pasta and pizza. (Repeat).
Noah Cappe takes off to the Albuquerque International Balloon Fiesta where the flavors are just as sky high as the balloons. At Tulsa's Oktoberfest, imaginative takes on all the German classics. And in Colorado, everything gets turned around and grilled to perfection. (Repeat).
John visits the Jam Cafe in Victoria, B.C., where he attempts to eat the enormous Charley Bowl; and later, tries pork chops served with black-eyed-pea ragout at the Gabardine in Toronto. Also: a German restaurant known for its mushroom schnitzel. (Repeat).
John learns the secret to the Club's Newfie Steak in St. John's, N.L.; tries the caramel chicken at Foo in Victoria, B.C.; and has a warm beef-and-bison stew at the Tundra Inn in Churchill, Man. (Repeat).
Everything is sweeter in Paris as Stephanie Boswell and Ludo Lefebvre challenge bakers to create iconic petit fours. After receiving a caramel tutorial from Monsieur Caramel, the bakers put their newfound knowledge to use in a unique take on a classic caramel dessert. (Repeat).
Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons. Then, the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques. (Repeat).
Stephanie Boswell and Ludo Lefebvre challenge the bakers to create buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's "cruffin." The bakers then use fashion as inspiration to create a trio of sweets that fit together as a collection. (Repeat).
Stephanie Boswell and Ludo Lefebvre guide the bakers through a rainbow of farmers market food to create fruit-filled crepe cakes. After receiving a lecture on ingredient philosophy from Nina Metayer, the bakers incorporate odd produce selections into their sweets. (Repeat).
Stephanie Boswell and Ludo Lefebvre challenge the bakers to a dish that requires perfection: the soufflé. Then, Nesreen Mroueh teaches the competitors how to make pâte à choux dough before they whip it into a dish that highlights the egg in three ways. (Repeat).
Stephanie Boswell and Ludo Lefebvre take the final four to a fromagerie to buy for a cheese-themed dessert! Following a lesson from sommelier Crislaine Medina, the participants design an ideal match of two desserts with wine or liqueur. (Repeat).
Jesse Palmer challenges the bakers to make shark bite cookie bars in the shape of beach items. Then, the bakers protect their sweets from the majestic Great White by making shark cage desserts. (New).
Stephanie Boswell and Ludo Lefebvre whisk the finalists away to Ladurée, where they sample Julien Alvarez's macarons. Then, the bakers use what they've learned to create a three-course dessert-tasting menu in hopes of being named the next baking master. (New).
Stephanie Boswell and Ludo Lefebvre take the final four to a fromagerie to buy for a cheese-themed dessert! Following a lesson from sommelier Crislaine Medina, the participants design an ideal match of two desserts with wine or liqueur. (Repeat).