2024-09-12
The all-star chefs have an hour to come up with an appetizer and dinner party plate using frozen ingredients and an ice cream flavor for each dish. (Repeat).
Guy initiates an ice cream-making contest at the campground to kick off their Appalachian trip. Their journey took them back in time to the Old West era. The camp is abuzz with activity with food trucks and classic Corvettes as the caravan embarks on a dairy and pizza showdown. (Repeat).
The caravan sets camp along the Tennessee River for some fishing and barbecue fun. Their competitiveness gets the better of them as the leisurely fishing time becomes an instant cooking battle, while the grilling time turns into a burger-making contest. (Repeat).
The remaining duos compete to become members of the Quickfire Hall of Fame and then create dishes using ingredients curated by the biggest names in the culinary world; guest judges include Dominique Crenn, Tim Hollingsworth and Gregory Gourdet. (Repeat).
The remaining duos must cook a final meal that shows what they've learned on their journey; guests include Tom Colicchio, Padma Lakshmi, Stephanie Izard, Nina Compton and restaurateurs Susan Feniger and Michael Cimarusti. (Repeat).
John heads to the birthplace of North American izakaya in Vancouver, B.C. to experience an authentic Japanese pub feast before traveling to the heart of barbeque country. (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).
John devours a mind-blowing fried bologna sandwich and collard green melt at a New Orleans joint that's turning sandwiches into an art form. (Repeat).
International eats are sampled, including Dutch pancakes at the Pfanntastic Pannenkoek Haus in Calgary; Ukrainian fare at the Highlands Kitchen in Edmonton; and Greek favorites at Joe Feta's in St. Catherines, Ont. (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 taste-tests a hot pink beet hollandaise sauce, and checks the deliciously decadent brunch of his dreams off his bucket list in Calgary, Alta. (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).
John heads to the birthplace of North American izakaya in Vancouver, B.C. to experience an authentic Japanese pub feast before traveling to the heart of barbeque country. (Repeat).
John devours a mind-blowing fried bologna sandwich and collard green melt at a New Orleans joint that's turning sandwiches into an art form. (Repeat).
Alex Guarnaschelli and Gabe Bertaccini invite 12 brilliant chefs to Puglia, Italy, where they will live and cook together, blending their individual culinary talents with Italian food. One chef's adventure concludes when their own crew votes them out of the villa. (Repeat).
Authentic Italian nonnas meet the 11 remaining cooks in Lecce, Italy, and show them how to produce homemade pasta shapes. Alex Guarnaschelli and Gabe Bertaccini challenge the cooks to a three-dish pasta challenge, which proves devastating for one team. (Repeat).
The ten remaining chefs visit a real Italian bakery, where judges Alex Guarnaschelli and Gabe Bertaccini challenge them to prepare a menu that includes bread in every dish. One team captain's leadership approach irritates the other chefs. (Repeat).
The nine remaining chefs travel to Otranto, Italy, where they purchase fresh seafood right from the docks. Then, judges Alex Guarnaschelli and Gabe Bertaccini task the chefs with their most difficult challenge yet. (Repeat).
Two team captains choose one teammate each to visit an Italian butcher shop that goes back generations. Then, judges Alex Guarnaschelli and Gabe Bertaccini challenge the chefs to create a menu using the grill as their only heat source. (Repeat).
The seven chefs will be hosting the first ever Ciao House pizza festival, where they must make enough pies to feed 50 hungry guests and a renowned pizzaiolo. (Repeat).
The six remaining chefs are challenged to make three dishes featuring charcuterie board ingredients, and one must be a dessert. (Repeat).
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).