Flavour Network HD Everything is on the line for the top three bakers in the finale; for the signature bake, they take on fruit tarts; the tropical slice technical bake tests them; the bakers tell their story in a three-tiered dessert tower for the showstopper. 2026-06-16 Carla Hall goes on a slow and low trek to dig up the roots of barbecue. 2026-06-16 Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits. 2026-06-16 Kirsten Tibballs, the Chocolate Queen, returns; celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness and with her simple yet delectable dessert recipes, she might just be right. 2026-06-16 Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers. 2026-06-16 Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce. 2026-06-16 Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking. 2026-06-16 Celebrated pastry chef and chocolatier, Tibballs, presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness and with her simple yet delectable dessert recipes, she might just be right. 2026-06-16 Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right. 2026-06-16 Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake. 2026-06-16 In the appetizer round, the competitors ramp up the creativity with a peanut butter product to try to give the judges plates they won't forget; in the entrée round, all three chefs run for the grill pans after seeing the protein in the basket. 2026-06-16 Four chefs who are obsessed with burger mastery compete to see who will reign supreme; the grinders get a workout with magnificent, premium beef appetizers, epic lamb burgers for the main course, and challenging sweet burgers for the dessert round. 2026-06-16 Four chefs hope for a sweet start as they open their appetizer baskets to find a green gummy shocker; in the entrée round, the big question for the competitors is how to deal with the veal, and it's a race to the ice cream machine. 2026-06-16 Italian comfort curries; smokehouse meats; triple threat burgers. 2026-06-16 Dirty bourbon burger; vegetarian eggplant Parmesan; perfect pizza crust. 2026-06-16 Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bánh mì sandwich. 2026-06-16 Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts. 2026-06-16 Noah visits the York Fair in Pennsylvania; savors the Taste of Christmas; Burger Bomb Pretzel; fork-free Chick'n'Waffle; apple pie funnel cake. 2026-06-16 Noah visits the Paris Fair in Ontario, Canada for Her Majesty's Feast, meat pie poutine, the Dirtburger and Maddy Moo's Wrap Attack; the Washington County Fair in New York for Sugar Shack cotton candy, Bleu Ribbon Fries and the Twisted S'More. 2026-06-16 Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy. 2026-06-16 John jets to St. John's, NL to learn the art of pit cooking and to try some authentic Newfoundland fishcakes; Next, John heads down to Chicago, Ill. to explore the world of Peruvian cuisine. 2026-06-16 John travels to Montréal, Quebec, to devour spaghetti slathered in truffle sauce; In Milwaukee, Wisc., John dives into a traditional Wisconsin fish fry and digs into walleye; John checks handmade tacos off his bucket list in Wellington, Ontario. 2026-06-16 John heads to Milwaukee, Wis. to learn the tricks of the trade from a bold butcher crafting crazy pesto topped hamburgers. In Toronto, Ont. John gets a chance to taste the cheesy, saucy stuffed cauliflower that has taken this town by storm. 2026-06-16 Italian comfort curries; smokehouse meats; triple threat burgers. 2026-06-16 Dirty bourbon burger; vegetarian eggplant Parmesan; perfect pizza crust. 2026-06-16 Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bánh mì sandwich. 2026-06-16 Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts. 2026-06-16 Andrew showcases the versatility of red snapper by cooking fried snapper fingers with dipping sauce and roasting a whole fish to serve family style. 2026-06-16 Andrew presents ways to serve antelope by cooking a whole leg over an open fire and preparing tenderloin carpaccio. 2026-06-16 Andrew cooks with one of his favorite proteins, bison; his two recipes for the day include a Bolognese with ground bison and a taco feast with tamarind marinated bison. 2026-06-16 Andrew highlights why rabbits are a great ingredient to cook with; he serves two grilled rabbit dishes, one coated in a Sichuan sesame sauce and the other paired with a grilled baby gem lettuce salad. 2026-06-16 Andrew prepares pheasant in two ways; first is skewers cooked on a hibachi-style grill and second is a whole bird roasted over an open fire. 2026-06-16 Andrew presents European and Asian ways to cook pigeon, preparing seared pigeon toast with Sicilian caponata and pigeon katsu. 2026-06-16 Andrew's focus for the day is fresh-caught striped bass; he prepares two dishes starring the fish, including a bass crudo and whole-roasted striped bass. 2026-06-16 Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird; he utilizes the breast for a simple grilled appetizer inspired by Japanese tataki duck seasoned with scallion, ginger and Thai chiles. 2026-06-16 Michael Symon amps up summer parties with some of his seasonal favorites; he starts with the classic American Coney Dogs, grills fun barbecue corn ribs, and cools down with easy orange strawberry cream pops. 2026-06-16 Michael Symon brings flavor to the table with his spicy and briny grilled oysters with chorizo butter, fresh chile lime creamed corn with garden tomatoes and a sweet tres leches that's flavored with a hint of lime. 2026-06-16 Michael Symon pays tribute to Southern culinary heritage, courtesy of his mother-in-law, Sherla; he indulges in the comfort of Sherla's fried chicken and fried okra; for dessert, Michael and Liz savor frozen peaches and cream, a summery treat. 2026-06-16 Michael Symon gets ready for a barbecue encore, Cleveland style; Michael brings back the Italian sub burger and pairs it with crunchy-creamy waffle fries with Cleveland beer cheese sauce; for dessert he whips up portable apple hand pies. 2026-06-16 Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler. 2026-06-16 Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog. 2026-06-16 Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips up a dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake. 2026-06-17 Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail. 2026-06-17 Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet. 2026-06-17 Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler. 2026-06-17 Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog. 2026-06-17 Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips up a dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake. 2026-06-17 Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail. 2026-06-17 Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet. 2026-06-17 Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler. 2026-06-17 Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog. 2026-06-17 Andrew showcases the versatility of red snapper by cooking fried snapper fingers with dipping sauce and roasting a whole fish to serve family style. 2026-06-17 Andrew presents ways to serve antelope by cooking a whole leg over an open fire and preparing tenderloin carpaccio. 2026-06-17 Andrew cooks with one of his favorite proteins, bison; his two recipes for the day include a Bolognese with ground bison and a taco feast with tamarind marinated bison. 2026-06-17 Andrew highlights why rabbits are a great ingredient to cook with; he serves two grilled rabbit dishes, one coated in a Sichuan sesame sauce and the other paired with a grilled baby gem lettuce salad. 2026-06-17 Andrew prepares pheasant in two ways; first is skewers cooked on a hibachi-style grill and second is a whole bird roasted over an open fire. 2026-06-17 Andrew presents European and Asian ways to cook pigeon, preparing seared pigeon toast with Sicilian caponata and pigeon katsu. 2026-06-17 Andrew's focus for the day is fresh-caught striped bass; he prepares two dishes starring the fish, including a bass crudo and whole-roasted striped bass. 2026-06-17 Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird; he utilizes the breast for a simple grilled appetizer inspired by Japanese tataki duck seasoned with scallion, ginger and Thai chiles. 2026-06-17 A bacon explosion; shrimp corn dog; Beef Pepian. 2026-06-17 Turducken burgers; pot roast in a bonnet; black benny on latke. 2026-06-17 The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel. 2026-06-17 Newfie Steak secret; caramel chicken; beef & bison stew. 2026-06-17 Tearing into the Carnivore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls. 2026-06-17 Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep-fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore. 2026-06-17 A traditional Indian fry bread stuffed with some non-traditional ingredients; trying the Great Pacific Pita and the Deep Fried Chili Dog; eating the Marionberry Volcano; visiting the El Dorado County Fair in Placerville, Calif. 2026-06-17 A famously delicious jerk chicken poutine; a brioche French toast covered in edible flowers; cheesy, crunchy birria tacos. 2026-06-17 John checks in Bloomfield, ON for a 50oz Côte de Boeuf; John jets to Boston, Mass. for a masterclass in Thai street food and dives into the creamy crab curry; John explores the world of seafood in sunny Tofino, BC. 2026-06-17 John flies to Courtenay, BC to dive into the seafood on offer and dip his spoon into their seafood chowder; in Boston, Mass., John gets some avocado toast with a Mexican twist. 2026-06-17 A bacon explosion; shrimp corn dog; Beef Pepian. 2026-06-17 Turducken burgers; pot roast in a bonnet; black benny on latke. 2026-06-17 The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel. 2026-06-17 Newfie Steak secret; caramel chicken; beef & bison stew. 2026-06-17 The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day. 2026-06-17 The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish. 2026-06-17 The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle. 2026-06-17 The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj. 2026-06-17 The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges. 2026-06-17 The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event. 2026-06-17 Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese. 2026-06-17 It's an Italian showdown as the modern Italians, Simone and Viviana, take on the traditional Italians, Mike and Pete, in Kitchen HQ for the remaining spot in the grand final. 2026-06-17