2024-06-17
With only five chefs left, the two team leaders must select their teammates before learning the details of judges Alex Guarnaschelli and Gabe Bertaccini's task. (Repeat).
The last four chefs are taken aback when judges Alex Guarnaschelli and Gabe Bertaccini challenge them to produce a three-course dinner with only five items each dish. (Repeat).
Guy Fieri's hitting the road and digging into some down-home cooking. In Garland, Utah, a century-old staple serves up savory sandwiches and a sweet treat. In Oklahoma City, a local landmark first opened in the 1950s dishing out Southern specials. (Repeat).
Stephanie Boswell and Ludo Lefebvre welcome 10 bakers to Paris with their first challenge: make a dessert revealing their culinary point of view. After a lesson from chef Quentin Lechat, the bakers create showstopping cakes using a French staple: cream. (Repeat).
On this trip, Guy Fieri's digging into dishes from beef to buns. In Logan, Utah, a joint servin' up worldwide flavor, like lomo saltado and a funky peanut butter burger. In Juneau, Alaska, the bomb bao buns served out of a tiny trailer. (Repeat).
Guy Fieri hits the road to meet chefs putting their roots into their menus. In Logan, Utah, a joint is serving Louisiana specialties like blackened chicken pasta and a marrow butter burger. In Portland, Oregon, a spot putting a vegan spin on Israeli flavors. (Repeat).
Calamity ensues when Amy Sedaris teams up with Michael Symon to take Bobby Flay down. Comfort food queens Kristin Beringson and Amanda Salas are ready to dish out a loss. (Repeat).
Michael Voltaggio and comedian Michelle Buteau keep Bobby Flay in stitches as he tries to work, while chefs Zev Bennett and Petrina Peart stop at nothing to secure a win. (Repeat).
Exploring the Royal Thai cuisine in Toronto; deep fried key lime pie in Marathon, Florida; and a Mexican snack in Phoenix, Arizona. (Repeat).
Noah Cappe is back for seconds of his seven favorite melty, ooey-gooey carnival treats. Treats include savory truffled grilled cheese at the St. Paul Winter Carnival and the mac and cheeseball burger at the Kentucky State Fair. (Repeat).
Featuring the Star Wars-themed dishes from Walk Disney World Resort; a burger joint in Toronto; and mouth-watering Mexican dishes from Tucson. (Repeat).
Stops include Baffo's Pizza in Bolton, Ont.; Tres Carnales Taqueria in Edmonton; and New Glasgow Lobster Suppers in New Glasgow, P.E.I. (Repeat).
Host John Catucci travels across Canada in search of the country's best comfort food. (Repeat).
The host indulges in cinnamon buns at the Sugar Bowl in Edmonton. He also checks out the Grilled Cheese in Toronto's Kensington Market and the Shish-Kabob Hut in Peterborough, Ont. (Repeat).
John samples the best of American-Asian fusion cuisine such as kung pao chicken on waffles. From Saskatoon, SK, he travels to Seattle, WA to check out some of the most popular French restaurants in the Pacific Northwest. He heads back to Canada to taste the most talked about poutine topped with fresh Atlantic lobster in Charlottetown, PEI. (Repeat).
Noah Cappe is back for seconds of his seven favorite melty, ooey-gooey carnival treats. Treats include savory truffled grilled cheese at the St. Paul Winter Carnival and the mac and cheeseball burger at the Kentucky State Fair. (Repeat).
Exploring the Royal Thai cuisine in Toronto; deep fried key lime pie in Marathon, Florida; and a Mexican snack in Phoenix, Arizona. (Repeat).
Featuring the Star Wars-themed dishes from Walk Disney World Resort; a burger joint in Toronto; and mouth-watering Mexican dishes from Tucson. (Repeat).
Stops include Baffo's Pizza in Bolton, Ont.; Tres Carnales Taqueria in Edmonton; and New Glasgow Lobster Suppers in New Glasgow, P.E.I. (Repeat).
Host John Catucci travels across Canada in search of the country's best comfort food. (Repeat).
The host indulges in cinnamon buns at the Sugar Bowl in Edmonton. He also checks out the Grilled Cheese in Toronto's Kensington Market and the Shish-Kabob Hut in Peterborough, Ont. (Repeat).
A noodle-filled burrito served at Chino Locos in Toronto is featured, along with smoked meat found at the Memphis Fire Barbeque Company in Winona, Ont. Also: the Deja Vu Café in Moose Jaw, Sask., offers 74 dipping sauces and deep-fried fruit. (Repeat).
John samples the best of American-Asian fusion cuisine such as kung pao chicken on waffles. From Saskatoon, SK, he travels to Seattle, WA to check out some of the most popular French restaurants in the Pacific Northwest. He heads back to Canada to taste the most talked about poutine topped with fresh Atlantic lobster in Charlottetown, PEI. (Repeat).
Host Noah Cappe heads to Hawaii for the Maui Fair where rice is always on the menu. He enjoys traditional Hawaiian treats like the Laulau Feast and Loco Moco and cross-cultural favs like Furikake salmon. (Repeat).
A noodle-filled burrito served at Chino Locos in Toronto is featured, along with smoked meat found at the Memphis Fire Barbeque Company in Winona, Ont. Also: the Deja Vu Café in Moose Jaw, Sask., offers 74 dipping sauces and deep-fried fruit. (Repeat).
John explores the variety of hamburgers available at the Kenzington Burger Bar in Barrie, Ont.; learns what makes a Detroit-style pizza unique; and faces the tough choice between all-you-can-eat ribs vs. crab in Calgary. (Repeat).
Fatigue sets in as the chefs face hours seven and eight in this intense culinary journey. Michael Symon and Esther Choi put forth three challenges in one where the chefs must turn one bag of ingredients into three distinct meals for judge Scott Conant. (Repeat).
Michael Symon and Esther Choi present their toughest task yet -- teamwork. Working with chefs they just met mere hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio. (Repeat).
Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. Michael Symon and Esther Choi challenge them with the unenviable task of turning microwave meals into works of art before judge Eric Adjepong decides who must clock out. (Repeat).
Michael and Esther begin a most devious shift as the chefs earn points during each challenge. They'll be tested in cooking, strategy, and much more as Judge Maneet Chauhan decides their fate just two shifts shy of a massive payday. (Repeat).
Michael and Esther start hour 18 by testing the exhausted chefs on their simplicity, one of the most difficult techniques to master. Judge Brooke Williamson decides which four chefs will receive a spot in the finale. (Repeat).