Flavour Network HD Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights. 2026-06-15 Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime. 2026-06-15 A rich chocolate tart for the Signature challenge; a Technical that has the bakers in knots with a braided Swedish bake; for the Showstopper, they must create a breathtaking spring landscape, blending beauty, texture, and flavor into a masterpiece. 2026-06-15 The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display. 2026-06-15 A rich chocolate tart for the Signature challenge; a Technical that has the bakers in knots with a braided Swedish bake; for the Showstopper, they must create a breathtaking spring landscape, blending beauty, texture, and flavor into a masterpiece. 2026-06-15 The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display. 2026-06-15 After receiving their black jackets, the final six contestants must create a dish using Omaha steaks; a contestant is kicked out of the competition during dinner service. 2026-06-15 The final five contestants prepare gourmet dishes for "glampers"; the creator of the most popular dish receives a luxury trip for two; the contestants face elimination. 2026-06-15 The remaining chefs prepare a dinner service after which two contestants will advance to the finale. 2026-06-15 The winner is chosen from the remaining two contestants. 2026-06-15 The Bungalow in London, Ont.; waffle burgers at The Rumpus Room in Vancouver; fresh seafood at Big Fish in Alberta. 2026-06-15 Rotisserie at Boxwood Café in Calgary; unique French fries at Belgian Fries in Vancouver; fresh seafood at Smitty's Oyster House. 2026-06-15 Crêpes at Kawaii Crêpe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria. 2026-06-15 Pasta at Black Skirt in Toronto; brunch at L'Avenue in Montreal; Latin cuisine at El Camino's in Vancouver. 2026-06-15 Noah Cappe visits the Big E in West Springfield, Mass., to try the turducken sandwich, Country Fried Shepherd's Pie, deep-fried fruit punch and The Big E-clair; Gwinnett County Fair in Georgia features Sunday Dinner Sundae and the Funnel Fried Bacon. 2026-06-15 Noah visits the Delaware County Fair for Spaghizza; Freshman 15 Fries; Veteran's Clams 'n' Corn; Holy Cannoli. 2026-06-15 Noah visits the Eastern Carolina Agricultural Fair in Florence, S.C. and samples Calzagna and a deep-fried Philly blossom; Noah arrives at the Mountain Mandarin Festival in Auburn, Calif., and savors the Atomic Habanero Tots and The Big Yum. 2026-06-15 John visits a Surrey, BC, restaurant for a lesson in making authentically delicious Afghan favorites; he then goes to Toronto, ON, to twirl a fork in some wild green spaghetti; in Edmonton, AB, John gets into the French state of mind. 2026-06-15 John gets a first-hand lesson in charcoal grilling and checks ultra-juicy, braised lamb barbacoa tacos off his bucket list; John gets a lesson in fresh noodle making and a taste of the best pork wontons; a mile-high, double-thick pork chop. 2026-06-15 John heads to Toronto to count down the 100 layers on a sky-high, pan-fried lasagna; he treks to Chicago to meet the baron of Midwestern BBQ and dig his fork into an award-winning brisket; and a brunch bowl chock-full of West African flavors. 2026-06-15 The Bungalow in London, Ont.; waffle burgers at The Rumpus Room in Vancouver; fresh seafood at Big Fish in Alberta. 2026-06-15 Rotisserie at Boxwood Café in Calgary; unique French fries at Belgian Fries in Vancouver; fresh seafood at Smitty's Oyster House. 2026-06-15 Crêpes at Kawaii Crêpe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria. 2026-06-15 Pasta at Black Skirt in Toronto; brunch at L'Avenue in Montreal; Latin cuisine at El Camino's in Vancouver. 2026-06-15 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. 2026-06-15 Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake. 2026-06-15 Carla Hall goes on a slow and low trek to dig up the roots of barbecue. 2026-06-15 It's Cake Week, and the latest batch of bakers are ready to start their competition. 2026-06-15 Hosts Andrew Rannells and Casey Wilson direct aspiring bakers who face exhilarating challenges. Paul and Prue wisely judge, sending one home a week until one is crowned America's best. 2026-06-15 The Signature challenge starts with a duo of soda breads; in the Technical, a tricky custard-filled treat that demands precision in frying and filling; for the Showstopper, the bakers create a four-legged bread sculpture. 2026-06-15 In the Signature, they tackle a tarte Tatin, a caramelized French classic; a Technical that demands finesse with a fancy French pastry; the Showstopper asks for a decorative vertical pie whose layers tell a story through design and flavor. 2026-06-15 With a double elimination on the horizon in this stressful Semifinal, the pressure has never been greater; the bakers must create a perfectly baked meringue roulade, tackle sweet and savory pretzels and craft a multi-layered bombe glacée. 2026-06-15 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