2024-07-03
John visits a place specializing in sweet and savory crepes; gets his fill of West Coast comfort food; and explores the Peruvian menu offered at Culantro in Hamilton, Ont. (Repeat).
An Austin institution for breakfast tacos is visited, along with a diner known for serving '50s-style luncheon classics, and a fish shack in Kingston, Ont. (Repeat).
Boar burger with black bun from Halifax, Nova Scotia; Thai cuisine from New York City; and learning how to make perogies in Saskatoon, Saskatchewan. (Repeat).
Collosal Grilled Cheese in Indiana; Black & Blue Fries in Illinois. (Repeat).
An Austin institution for breakfast tacos is visited, along with a diner known for serving '50s-style luncheon classics, and a fish shack in Kingston, Ont. (Repeat).
John visits a waffle house in Hamilton, Ont.; checks out a former corner store-turned-untraditional Southern restaurant; and slurps down some oysters. (Repeat).
The steaks are high during the flame-filled preliminary battle. (Repeat).
In this battle of the live-fire tournament, the competitors take a walk on the wild side with wild game in every basket. In the appetizer basket, a crispy Korean snack food is a creepy-crawly shocker, and the judges chomp down on alligator entrees. (Repeat).
Four talented chefs push themselves to the limit to modernize the old concept of surf and turf, hoping to impress the judges and win a spot in the $25,000 live-fire tournament finale. In the first basket, strange sushi requires raw talent. (Repeat).
Four live-fire cooks are ready to claim the last remaining spot in the tournament's finale, and they get lucky with a promise of perfectly porky baskets. In the first round, one of nature's sweetest gifts may not be a treat to the competitors. (Repeat).
In the finale, four winners return to compete for the title of Chopped Grand Champion. The baskets contain ingredients reminiscent of the preliminary battle themes: wild game, steaks, surf and turf and pork. (Repeat).
Jesse Palmer lands in the Big Apple for some finale fireworks, and the bakers create red, white and "woo-hoo" desserts for his backyard BBQ. The one baker who can blow the judges away with their exploding fireworks cake will take home the $25,000 prize. (Repeat).
Four chefs discover a large piggy surprise in the appetizer basket and become a little enthusiastic when pounding pigs for their entrée. Then, the final two contestants are delighted to find pink pineapple in their dessert baskets. (Repeat).
Four chefs set out to prove that fish heads are delicious in an exhilarating appetizer round. A strange-flavored fizz threatens to throw off the chefs and make their entrees flop. An equally odd taffy perplexes the remaining competitors in the dessert round. (Repeat).
Featuring cauliflower, the veggie of the moment and the undisputed star of this battle. In the first round, the chefs must use the ubiquitous carb substitute in their dishes along with a funky Mexican delicacy. (Repeat).
Four chefs discover a large piggy surprise in the appetizer basket and become a little enthusiastic when pounding pigs for their entrée. Then, the final two contestants are delighted to find pink pineapple in their dessert baskets. (Repeat).
Four chefs set out to prove that fish heads are delicious in an exhilarating appetizer round. A strange-flavored fizz threatens to throw off the chefs and make their entrees flop. An equally odd taffy perplexes the remaining competitors in the dessert round. (Repeat).
The steaks are high during the flame-filled preliminary battle. (Repeat).
In this battle of the live-fire tournament, the competitors take a walk on the wild side with wild game in every basket. In the appetizer basket, a crispy Korean snack food is a creepy-crawly shocker, and the judges chomp down on alligator entrees. (Repeat).
This trip, Guy Fieri's finding all kinds of unexpected flavor. In Cleveland, Chef Michael Symon tags along to a joint taking sandwiches to the next level, including one that's a mouthful in more ways than one! In Highlands, N.J., a funky spot with an unforgettable name is amping up bar bites like Korean wings and mojo pork tacos. And in La Quinta, Calif., a creative chef is putting a new spin on f
Guy Fieri's digging into flavor coast to coast, starting at a taco joint in Indio, CA, with a next-level quesadilla-taco-au jus mashup. In New Jersey, a legit Thai spot is piling up dynamite dumplings, and a food truck is loading up monster sandwiches. (Repeat).
Food Network's Chef Anne Burrell brings rising star comedian Jaboukie Young White from The Daily Show to hit Bobby Flay with some breaking news: He's going down. They recruit Italian expert chefs Nicole Karr and David Benstock to make Bobby say "Ciao!" (Repeat).
Chefs Hiro Tawara and Dannie Harrison attempt to trip up Bobby Flay with cuisines that are off the map. (Repeat).
Learning the secret of the apple-topped "grandma pizza" in Brooklyn, New York; Trying out a combination of dumplings and wings in Halifax, Nova Scotia; Finding out how to make the perfect steak sear in Toronto. (Repeat).
Noah Cappe samples a taste of Illinois history with the horseshoe sandwich and chows down on some local Buffalo favorites. (Repeat).
John visits Toronto to learn how to make Hakka wontons and learns the family recipe's history. Then, he checks out a rooftop garden restaurant in Pittsburgh, PA that makes thin-crust pizzas. He also swings by New York and tried an authentic egg cream treat. (Repeat).
Country-style staples like burgers, fried chicken and sweet corn ice cream are found in Creemore, Ont.; smoked BBQ is the lunch special at a Toronto restaurant; and kooky Canadian faves are served in downtown Memphis. (Repeat).
John finds big meals made from big game at a lounge in Jasper, Alta.; tastes gnocchi bathed in Gorgonzola cream sauce at an Italian joint in Toronto; and falls for the biscuits and BBQ at a Nashville pit stop. (Repeat).
An all-day brunch restaurant in Toronto delivers artistic takes on the classic waffle. Also: John finds comfort food in the Rocky Mountains; and eats flavorful BBQ sandwiches in Memphis. (Repeat).
Featuring a ball of mozzarella with ricotta filling, topped with truffle shavings in Toronto; a Vietnamese restaurant in Detroit; and a burger inside a glazed donut in Edgewater, New Jersey. (Repeat).
Noah Cappe samples a taste of Illinois history with the horseshoe sandwich and chows down on some local Buffalo favorites. (Repeat).
Learning the secret of the apple-topped "grandma pizza" in Brooklyn, New York; Trying out a combination of dumplings and wings in Halifax, Nova Scotia; Finding out how to make the perfect steak sear in Toronto. (Repeat).
John visits Toronto to learn how to make Hakka wontons and learns the family recipe's history. Then, he checks out a rooftop garden restaurant in Pittsburgh, PA that makes thin-crust pizzas. He also swings by New York and tried an authentic egg cream treat. (Repeat).
Country-style staples like burgers, fried chicken and sweet corn ice cream are found in Creemore, Ont.; smoked BBQ is the lunch special at a Toronto restaurant; and kooky Canadian faves are served in downtown Memphis. (Repeat).
John finds big meals made from big game at a lounge in Jasper, Alta.; tastes gnocchi bathed in Gorgonzola cream sauce at an Italian joint in Toronto; and falls for the biscuits and BBQ at a Nashville pit stop. (Repeat).