2024-06-25
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. (Repeat).
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. (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).
Guy Fieri digs into dishes that will stick into one's ribs. (Repeat).
Guy Fieri heads to Fairbanks for an Alaskan culinary adventure. There are authentic German specialties at a super funky food truck, a food-and-music jamfest featuring Cuban favorites and a local hot spot servin' up comfort with meatball subs. (Repeat).
Lil Jon and Anne Burrell get Bobby's kitchen "turnt up" with lights, beats and bottle service. Chefs Eva Pesantez and Robert Butts have Bobby on the VIP list -- to lose. (Repeat).
Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay. (Repeat).
(Repeat).
Noah Cappe tackles his 'Must Eat' list of doughy delights at the State Fair of Texas in Dallas, starting with the Dallas Hot; the latest take on the classic carnival corndog. (Repeat).
In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros. On warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I, a vibrant, sweet, and sour fruit served atop a jaw-dropping stack of pancakes. In Toronto, ON, John is lucky enough to grab a table at the hottest reservation in town for a behind-the-scenes pe
John eats a wood-fired breakfast pizza; bacon-wrapped meatloaf; and a BBQ boneless pork rib sandwich. (Repeat).
The host tries a spicy pickle melt, grabs a burger at Sloppy Hoggs Roed Hus in Edmonton, and sinks his teeth into a slice of "dark and stormy" cheesecake. (Repeat).
The host eats gourmet hot dogs in Toronto; tries the "Macho Nacho Burger" at Soda Jerks in Edmonton; and orders the meat and spaghettiballs at Pedal and Tap in Kimberley, B.C. (Repeat).
John ventures down to Philadelphia, PA for a spot famed for their Guatemalan food, especially their pupusas stuffed with cheese and loroco flowers. Next up, John gets his hands dirty with the master of meat in Toronto, ON, where he learns the secret behind their famous elk slider. John kicks back in Makawao, HI with a pineapple upside-down cake made with freshly picked fruit from Maui's famous pin
Noah Cappe tackles his 'Must Eat' list of doughy delights at the State Fair of Texas in Dallas, starting with the Dallas Hot; the latest take on the classic carnival corndog. (Repeat).
(Repeat).
In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros. On warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I, a vibrant, sweet, and sour fruit served atop a jaw-dropping stack of pancakes. In Toronto, ON, John is lucky enough to grab a table at the hottest reservation in town for a behind-the-scenes pe
John eats a wood-fired breakfast pizza; bacon-wrapped meatloaf; and a BBQ boneless pork rib sandwich. (Repeat).
The host tries a spicy pickle melt, grabs a burger at Sloppy Hoggs Roed Hus in Edmonton, and sinks his teeth into a slice of "dark and stormy" cheesecake. (Repeat).
The host eats gourmet hot dogs in Toronto; tries the "Macho Nacho Burger" at Soda Jerks in Edmonton; and orders the meat and spaghettiballs at Pedal and Tap in Kimberley, B.C. (Repeat).
John tries the Beastwich at Beast in Toronto; has Vietnamese pork meatballs at Crazyweed Kitchen in Canmore, Alta.; and snacks on pizza spring rolls from Beer Revolution in Calgary. (Repeat).
John ventures down to Philadelphia, PA for a spot famed for their Guatemalan food, especially their pupusas stuffed with cheese and loroco flowers. Next up, John gets his hands dirty with the master of meat in Toronto, ON, where he learns the secret behind their famous elk slider. John kicks back in Makawao, HI with a pineapple upside-down cake made with freshly picked fruit from Maui's famous pin
Host Noah Cappe enjoys the newest offerings at the State Fair of Louisiana, starting with Mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce. At the Arizona State Fair, the Midway Gourmet Dominic is making headlines with his Arizona Crazy Corn. Things are hitting new heights at the Albuquerque International Balloon Fiesta with the New Mexico Burger. (Repeat).
John tries the Beastwich at Beast in Toronto; has Vietnamese pork meatballs at Crazyweed Kitchen in Canmore, Alta.; and snacks on pizza spring rolls from Beer Revolution in Calgary. (Repeat).
Among the dishes John tries in his travels: macaroni and cheese with pork belly; a sandwich called the "pulled pork and beanasaurus"; and an upgrade on the classic poutine in Quebec City. (Repeat).
Chefs must create an American dinner course with sunny ingredients. (Repeat).
Four enthusiastic chefs attempt to outsmart the baskets in a race against the clock. Minced meat and something sweet are part of the appetizer round puzzle. (Repeat).
The chefs' baskets are packed with bacon, burgers and beer. In the bacon appetizer round, the competitors go in some inventive directions with their dishes, including pizza and poutine. (Repeat).
The chefs gear up for an epic hot dog battle in a nonstop celebration of the frankfurter. In the appetizer basket, they discover a hot dog creation that takes the prized piece of Americana to another level. (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. (Repeat).
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. (Repeat).
In an exuberant Pride-filled competition, extra-large personalities and seriously good food are sure to make it a meal to remember. In the first round, the energetic chefs turn PB&J pancakes into fantastic appetizers. Then, a rainbow-themed ingredient in the entrée basket is not a sunny surprise, and ice cream machine drama in the dessert round has the judges on the edge of their seats. (Repeat).
Four chefs are ready to compete, but there's something peculiar about the cake in the appetizer basket, as it's made of beef. In the second round, a strange twist on a classic Italian dish tests the competitors' creativity. Then, the two remaining chefs are challenged to make desserts using a mayo that may be tricky to incorporate. (Repeat).
Four pastry chefs step into the Chopped kitchen to show off their chocolate skills. A chocolate-covered seafood snack is a sneaky surprise in the appetizer basket, and a tart fruit and a Japanese food staple find their way into the entree basket. (Repeat).