Food Network HDTV (Canada) (FOODH)

Zak Bagans introduces the five teams to The Island of the Dolls in Mexico City -- one of his most frightening encounters. Then, the competitors tackle another chilling challenge, hoping to wow host Eddie Jackson and judges Shinmin Li and Aarti Sequeira. (Repeat).

Zak Bagans challenges the four remaining teams to conjure up a ghostly rave party inspired by the haunted Shanghai Tunnels of Portland, Oregon. Host Eddie Jackson and judges Shinmin Li and Aarti Sequeira determine which teams move on to the next round. (Repeat).

Three teams battle the semifinal's rough waters as Zak Bagans has them dive into their fears, inspired by the dark sea around Washington's Cape Disappointment. Host Eddie Jackson and judges Shinmin Li and Aarti Sequeira send the survivors to the finals. (Repeat).

The final teams face off in an epic showdown as Zak Bagans takes them to the haunted catacombs in Paris, the City of Lights. Host Eddie Jackson and fellow judges Shinmin Li and Aarti Sequeira crown a winner to claim the title of Halloween Wars champions. (Repeat).

(New).

Four fearless chefs play Guy Fieri's scariest games for a stab at a $20,000 shopping spree. (Repeat).

(Repeat).

(Repeat).

Four fearless chefs play Guy Fieri's scariest games for a stab at a $20,000 shopping spree. (Repeat).

In the first of three qualifying rounds, Zak Bagans introduces three teams to New Orleans. They must cast a sweet spell with the voodoo queen, Marie Laveau, to impress judges Eddie Jackson, Shinmin Li and Aarti Sequeira. (Repeat).

Zak Bagans shares London's haunted Hellfire Caves -- and the monsters that haunt them. Three teams create tasty Halloween-themed displays, and host Eddie Jackson joins judges Shinmin Li and Aarti Sequeira in sending two more teams to the next round. (Repeat).

Guy Fieri hits the road in search of sandwiches, sausage and schnitzel. Included: Swiss specialties are found in Portland, Ore.; a funky Charlotte food truck serving up grilled cheese with all kinds of culinary twists; and a hot dog joint making sausage from scratch and a classic chili-cheese Coney. (Repeat).

Guy highlights some meaty favorites. First, in Louisville, he visits an Irish pub serving up cottage pie and a lamb-cabbage specialty. Then, in Charlotte, he tastes Asian-barbecue fusion. Finally, he stops at a burger joint known for creative toppings, including sweet potato, Brie and house-made pimento cheese. (Repeat).

Golf phenom Michelle Wie joins Scott Conant to add a stroke to Bobby Flay's game. Saratoga, New York, chefs Jeannette Liebers and Chris Bonnivier are on the scene to make sure Bobby takes a mulligan. (Repeat).

Ultracompetitive pals Amanda Freitag and Sunny Anderson team up to tackle, trounce and otherwise demolish Bobby Flay. Tampa chef Michael Buttacavoli and New Jersey's Chef Scott McDonald face off on the gridiron to put a big fat L in Bobby's record. (Repeat).

John digs into some crazy delicious, super-stacked burgers and gargantuan milkshakes in Hamilton; he heads down south for a taste of the ultimate southern comfort food: shrimp and grits in Louisville, Ky. (Repeat).

Noah Cappe visits the Ft. Worth Stock Show and Rodeo in Texas, the North Florida Fair in Tallahassee and the Riverside County Fair in Indio, CA. (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 John Catucci puts the spotlight on dishes made better with cheese. (Repeat).

Dishes that are good and messy are eaten by the host. (Repeat).

Host John Catucci puts the spotlight on great barbecue. (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).

Noah Cappe visits the Ft. Worth Stock Show and Rodeo in Texas, the North Florida Fair in Tallahassee and the Riverside County Fair in Indio, CA. (Repeat).

John digs into some crazy delicious, super-stacked burgers and gargantuan milkshakes in Hamilton; he heads down south for a taste of the ultimate southern comfort food: shrimp and grits in Louisville, Ky. (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 John Catucci puts the spotlight on dishes made better with cheese. (Repeat).

Dishes that are good and messy are eaten by the host. (Repeat).

It's the day after Halloween, and four talented bakers show Duff Goldman and Rosanna Pansino how the creepers take time to relax. Then, the three remaining cookiers try to bury the competition by making 3D ancient coffins with "mummified" ingredients. (Repeat).

Duff Goldman and Rosanna Pansino join four cookie chefs in a current Halloween tradition by decorating half-face makeup cookies. The remaining bakers then take Halloween gore to new heights by creating life-size leaking zombie parts out of gooey substances. (Repeat).

Four skilled cookie makers play the role of Duff Goldman and Rosanna Pansino, demonstrating what would happen if our Halloween delicacies decided to eat us. The cookie makers then demonstrate their skills by making two-sided trick-or-treat bags with one candy on each side. (Repeat).

Four cookie bakers attempt to scare Duff Goldman and Rosanna Pansino by creating cookies depicting three levels of a spooky home. The remaining three cookiers then host a sance by making playable spirit boards filled with flavored spirits. (Repeat).

Four cookie experts make colorful and glowing Halloween stained glass cookies to bewitch Duff Goldman and Rosanna Pansino. Then, the remaining three masters build giant, elaborate Halloween funhouses complete with favorite carnival flavors. (Repeat).

Four cookie makers take on one of the hardest technical challenges -- slice and bake cookies! Then, hosts Duff Goldman and Rosanna Pansino reflect on the remaining three bakers' cracking 3D haunted mirrors -- each with something spooky trapped inside! (Repeat).

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life.??Impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the $50,000 prize.? (Repeat).

Damaris Phillips invites judges Terri Hardin and Dan Langan to the patch in order to bear witness to a crime scene. She tasks each team of all-stars with carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon. (Repeat).

Damaris Phillips invites the carvers into a mad scientist's lab, where they will create two horrifying hybrid beasts battling in an epic duel. The artists push their limits, but a last-minute disaster forces one team to scramble with only seconds to go. (Repeat).

Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs. After the fiery dishes, the chefs must use even more of their precious resources to make something icy cool for the guests. (New).

To celebrate 85 years of the wonderful Wizard of Oz, John Henson challenges the bakers with high-velocity tornado desserts. Then, the bakers get gooey as they present judges Carla Hall, Zac Young, and Stephanie Boswell with melted witch desserts. (Repeat).

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life.??Impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the $50,000 prize.? (Repeat).

Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs. After the fiery dishes, the chefs must use even more of their precious resources to make something icy cool for the guests. (Repeat).

To celebrate 85 years of the wonderful Wizard of Oz, John Henson challenges the bakers with high-velocity tornado desserts. Then, the bakers get gooey as they present judges Carla Hall, Zac Young, and Stephanie Boswell with melted witch desserts. (Repeat).

Duff Goldman and Rosanna Pansino join four cookie chefs in a current Halloween tradition by decorating half-face makeup cookies. The remaining bakers then take Halloween gore to new heights by creating life-size leaking zombie parts out of gooey substances. (Repeat).

Four skilled cookie makers play the role of Duff Goldman and Rosanna Pansino, demonstrating what would happen if our Halloween delicacies decided to eat us. The cookie makers then demonstrate their skills by making two-sided trick-or-treat bags with one candy on each side. (Repeat).

Guy heads south of the border to Cancun, Mexico, visiting an authentic, family-owned spot where grandma cooks real-deal rellenos and chicharron gorditas. Then, he stops at an underground joint pairing urban art with pork and seared tuna. Plus, he offers an inside look at his Playa del Carmen restaurant, which serves everything from nachos and tacos to ceviche. (Repeat).

This trip, Guy Fieri's going off the beaten path to check out some funky finds. In Charlotte, an eatery tucked inside a beer store slings crazy waffle creations. In Houston, a not-your-everyday fusion joint mashes up killer barbecue with sushi. (Repeat).

Chopped judge Alex Guarnaschelli teams up with Chopped Sweets judge Elizabeth Chambers to give Bobby Flay some bittersweet memories. They recruit chefs Leanne Mascoli and Melanie Moss, who are sweet on walking away with a win. (Repeat).

Lela Loren pairs up with Michael Symon to try to get Bobby to power down in his kitchen. (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).

The season finale visits Scorpion Pizza during the Calgary Stampede to sample edible insects. (Repeat).

John tucks into the juiciest, most authentically southern fried chicken north of the border. (Repeat).

Spicy dishes are in the spotlight. (Repeat).

Host John Catucci puts the spotlight on over-the-top versions of eggs Benedict. (Repeat).

Host John Catucci celebrates the traditional Canadian dish of poutine and discovers variations on the popular combo of fries, cheese curds and gravy. (Repeat).

A high class Louisiana brunch; the best Albertan beef in Calgary, Alta; and tips on cooking the perfect prime rib. (Repeat).

The season finale visits Scorpion Pizza during the Calgary Stampede to sample edible insects. (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).

John tucks into the juiciest, most authentically southern fried chicken north of the border. (Repeat).

Spicy dishes are in the spotlight. (Repeat).

Host John Catucci puts the spotlight on over-the-top versions of eggs Benedict. (Repeat).

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life.??Impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the $50,000 prize.? (Repeat).

Damaris Phillips invites judges Terri Hardin and Dan Langan to the patch in order to bear witness to a crime scene. She tasks each team of all-stars with carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon. (Repeat).

Damaris Phillips invites the carvers into a mad scientist's lab, where they will create two horrifying hybrid beasts battling in an epic duel. The artists push their limits, but a last-minute disaster forces one team to scramble with only seconds to go. (Repeat).

The chefs may be spooked by the eerie surprises in their baskets for Halloween. A unique meat platter grabs the competitors' attention at the start of round one, then a frightening ingredient stares back at the chefs from the entrée basket. The two finalists get excited by Halloween candy as they make some creative desserts. (Repeat).

Duff Goldman and Kardea Brown challenge four fan-favorite kid bakers to make pull-apart Halloween cupcakes with one of the hottest peppers around: ghost peppers! Then, a ghoulish twist puts the $10,000 prize of baking tools and equipment on the line. (Repeat).

Three pastry chefs battle it out overnight in Hersheypark's Chocolate World to create forest-themed chocolate creations. The chefs face a frightful park attraction to earn their second Hershey candy, which inspires a creative treat for the judges. (Repeat).

Three pastry chefs take over a deserted Hersheypark overnight to create zany chocolate and candy concoctions inspired by a mad scientist's lab. Hershey's Master Chocolatier Jim St. John joins the judging panel. (Repeat).

Three pastry chefs are locked inside Hersheypark overnight to make sci-fi-inspired chocolate showpieces. (Repeat).

Three pastry chefs are locked in an abandoned Hersheypark overnight to reveal who has the most inspired take on a creepy-crawly carnival. One competitor might even use enough of Hershey's candy to empty the whole Chocolate World store. (Repeat).

Chef Katsuji Tanabe's swagger is as strong as his resolve to defeat Bobby Flay's Titans. Calling himself the "bridesmaid" of cooking competitions, he is desperate for his first big triumph, and it is up to Judge Judy Joo to decide whether it is his chance to win. (New).

Two Texan pastry chefs cross their fingers that they get less tricks and more treats for this Halloween-theme battle overseen by Bobby's pals Sunny Anderson and Laura Vitale. (Repeat).

Food Network's Giada De Laurentiis and The Chew's Daphne Oz "cast a spell" to beat Bobby. Chefs Jeffrey Hansell and Meghann Ward look to scare Bobby out of his own kitchen. (Repeat).

Jesse Palmer and Eddie Jackson step into Bobby Flay's arena. (Repeat).

Bobby Flay refuses to give up without trying; Pastry chefs Kareem Queeman and Michael McGowan work with a spooky star ingredient. (Repeat).

Chef Katsuji Tanabe's swagger is as strong as his resolve to defeat Bobby Flay's Titans. Calling himself the "bridesmaid" of cooking competitions, he is desperate for his first big triumph, and it is up to Judge Judy Joo to decide whether it is his chance to win. (Repeat).

Two Texan pastry chefs cross their fingers that they get less tricks and more treats for this Halloween-theme battle overseen by Bobby's pals Sunny Anderson and Laura Vitale. (Repeat).

Food Network's Giada De Laurentiis and The Chew's Daphne Oz "cast a spell" to beat Bobby. Chefs Jeffrey Hansell and Meghann Ward look to scare Bobby out of his own kitchen. (Repeat).

Duff Goldman and Kardea Brown challenge four fan-favorite kid bakers to make pull-apart Halloween cupcakes with one of the hottest peppers around: ghost peppers! Then, a ghoulish twist puts the $10,000 prize of baking tools and equipment on the line. (Repeat).

Three pastry chefs battle it out overnight in Hersheypark's Chocolate World to create forest-themed chocolate creations. The chefs face a frightful park attraction to earn their second Hershey candy, which inspires a creative treat for the judges. (Repeat).

Guy Fieri digs into flavors spanning the Americas. In Charlotte, a brewery serving a bacon jam burger and a duck confit flatbread. In Cancun, Mexico, a lights-out spot taking street tacos to a whole new level. And in Houston, a family-owned joint cooking up Argentinian empanadas. (Repeat).

Guy Fieri is grabbing global grub. In Houston, there's a Jamaican joint knocking it out of the park with their oxtail and curry goat. Plus, Guy checks out a Lebanese stop serving up mom's specialties like kibbie balls and kabobs. Then, in Cancun, Mexico, he stops at a 24-hour hot spot cranking out the bomb burritos. (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).

A stacked bacon cheeseburger at San Diego, California; how to make an "onion castle"; and more. (Repeat).

John checks a spaghetti grilled cheese off his bucket list, and learns what inspired the invention of a wild sandwich in Irvine, California. Then, it's off to New Orleans to try some of the fried chicken that Beyoncé likes. (Repeat).

In Dartmouth, Nova Scotia, John chows down on a signature crobster roll made from mountains of crab and lobster meat, as well as Digby scallops. Next, he tries a big pizza slice and learns exactly how it's made in Scarborough, Ontario. (Repeat).

John makes a pilgrimage to Canada's best fish and chip spot in Dartmouth, Nova Scotia to learn what makes these flaky haddock filets good. After that, it's off to Montreal, Quebec. (Repeat).

Host John Catucci celebrates deep-fried eats, from chicken to donuts to pickles. (Repeat).

Dishes from around the world are in the spotlight. (Repeat).

(Repeat).

Rachael Ray thinks outside the box with a soup and salad combination. The garnish is a game-changer in her Tomato Soup with Cheddar Dill Popcorn, and her Reuben Salad of iceberg lettuce is topped with all the fixings of the classic deli sandwich. (Repeat).

Michael Symon makes a quick, flavor-packed and hearty meal that's perfect after a long summer day. He prepares Cast Iron Striped Bass with Brown Butter and Lime Cilantro Sauce, and his wife, Lizzie, steps in to make a lively No-Bake Blueberry Lemon Pie. (Repeat).

The Kitchen mashes up favorite meals into new culinary creations! Geoffrey Zakarian brings takeout to the morning with Breakfast Fried Rice, Sunny Anderson serves her Twice Baked Lasagna Potato and Katie Lee Biegel has a creamy Candy Cheese Ball. (New).

Ree Drummond uses unexpected ingredients in delicious ways, like adding ale to her loaded Beer Cheese Soup. Then, pork stars in a Pork Belly Crouton Salad, maple syrup upgrades Maple Brown Butter Ravioli, and potato chips elevate Cowboy Chocolate Bark. (New).

Ree Drummond is revisiting some of her favorite recipes from her books, including Chicken Fried Steak Medallions and Pantry Pasta 2.0. Plus, Chicken Summer Stir Fry is a new spin on a speedy standby, and she's showcasing Butter Pecan French Toast. (Repeat).

Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster. Judges Shinmin Li and Aarti Sequeira chose who moves on and who is left in the dust. (Repeat).

Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life, and judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream. (Repeat).

Jonathan Bennett challenges the teams to show the chaos that ensues when monsters go trick-or-treating. Each teams must highlight their pumpkin carver's skill to avoid Shinmin Li and Aarti Sequeira sending them home with an empty candy bag. (Repeat).

Jonathan Bennett asks the teams create delicious displays of a vampire on a date gone wrong. While the teams highlight their cake artist's skill with a tasting element, Shinmin Li and Aarti Sequeira decide who won't be getting a second date. (Repeat).

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life.??Impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the $50,000 prize.? (Repeat).

Damaris Phillips invites judges Terri Hardin and Dan Langan to the patch in order to bear witness to a crime scene. She tasks each team of all-stars with carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon. (Repeat).

Damaris Phillips invites the carvers into a mad scientist's lab, where they will create two horrifying hybrid beasts battling in an epic duel. The artists push their limits, but a last-minute disaster forces one team to scramble with only seconds to go. (Repeat).

This trip, Guy Fieri digs into traditions from many different cultures. In Houston, there's a Mexican joint cooking up authentic tortillas and tacos. In Orlando, he visits a funky spot serving off-the-hook Puerto Rican specialties. Plus, there's a Jewish deli-on-wheels putting out peak pastrami and legit lox. (Repeat).

This trip, Guy Fieri's digging into a righteous mash-up of flavors. In Orlando, a potato-centric palace dishing out hearty Brazilian specialties. Then, Joey Fatone rides shotgun to his very own hot dog hangout. And in Palm Springs, Cal., a dynamite deli serving up real-deal latkes and turkey pastrami. (Repeat).

Guy Fieri's digging creative home-cooked comfort, starting with savory scones in Somerville, MA. Then, an Ohio distillery is serving elevated eats like barbacoa nachos, and a soul food spot in Indianapolis is plating a killer collard green grilled cheese. (New).

This trip, Guy Fieri visits an all-female lineup that is rocking the house. In Houston, he visits a grandma firing up family recipes like homemade tamales and chile rellenos with a twist. In Orlando, there's a funky spot focused on making meatball masterpieces. Plus, he stops at a bomb bakery scratch-making sweet and savory specialties. (Repeat).

To celebrate 85 years of the wonderful Wizard of Oz, John Henson challenges the bakers with high-velocity tornado desserts. Then, the bakers get gooey as they present judges Carla Hall, Zac Young, and Stephanie Boswell with melted witch desserts. (Repeat).

This trip, Guy Fieri's digging into some winning chicken dinners. In Maui, Hawaii, it's a star-studded stop at Mick Fleetwood's joint serving the rocker's mom's favorite chicken, plus a dish that musician Sammy Hagar dives right into. Then, a Hawaiian-Thai food truck stuffin' their wings and fryin' their ribs to perfection. And in Palm Springs, a hot dog spot going meatless with their chili dog an

This trip, Guy Fieri's heating up with some spice and cooling off with some ice. In Cathedral City, Cal., a barbecue joint pilin' up the meats and firin' up their "flamethrower." And in Norfolk, Va., a wild wing spot going big with their buffalo and killing it with their Cajun. Then, in Maui, Hawaii, a funky place dishin' out the bomb lobster grilled cheese followed up by a tropical shaved ice spe

Guy Fieri's digging creative home-cooked comfort, starting with savory scones in Somerville, MA. Then, an Ohio distillery is serving elevated eats like barbacoa nachos, and a soul food spot in Indianapolis is plating a killer collard green grilled cheese. (Repeat).

This trip, Guy Fieri visits an all-female lineup that is rocking the house. In Houston, he visits a grandma firing up family recipes like homemade tamales and chile rellenos with a twist. In Orlando, there's a funky spot focused on making meatball masterpieces. Plus, he stops at a bomb bakery scratch-making sweet and savory specialties. (Repeat).

To celebrate 85 years of the wonderful Wizard of Oz, John Henson challenges the bakers with high-velocity tornado desserts. Then, the bakers get gooey as they present judges Carla Hall, Zac Young, and Stephanie Boswell with melted witch desserts. (Repeat).

Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster. Judges Shinmin Li and Aarti Sequeira chose who moves on and who is left in the dust. (Repeat).

Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life, and judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream. (Repeat).

This trip, Guy Fieri's finding a desert treasure and island flavor. In Palm Desert, Cal., a breakfast-lunch cafe dishin' out a righteous rib melt and nostalgic breakfast tarts. In Maui, Hawaii, a funky gluten-free spot making full-flavored pizza and fish and chips. And in Virginia Beach, Va., a crazy Caribbean joint serving up jammin' jerk pork and mama's beef stew. (Repeat).

This trip, Guy Fieri is caught up in a whirlwind of flavors. In Norfolk, Va., he stops at a two-for-one spot where a bomb butcher stacks sandwiches by day and a chef firing up ramen and sticky wings takes over at night. Then, there is a German-Swiss joint smack in the middle of Maui, Hawaii, serving rouladen and old-fashioned apple strudel. (Repeat).

Food Network darlings Valerie Bertinelli and Amanda Freitag join forces to turn the tables on Bobby Flay. They bring in New York City chefs Edward Brumfield and Ricardo Barreras, who are in it to win it. (Repeat).

VEEP star Reid Scott makes a campaign run against Bobby Flay with an all-star running mate, Food Network's Sunny Anderson. Chefs Ned Baldwin and Sieger Bayer want to veto Bobby's winning record and snag a landslide victory of their own. (Repeat).

John's first stop is the tiki-crazy San Diego, California where he is looking for an island feast with everything from snack-able baos to ocean-fresh poke bowls. Next, John travels to Halifax, Nova Scotia, which is the place where donair was born. (Repeat).

Sushi with the pork belly press from Regina, Saskatchewan; classic peanut butter sandwich with a spicy twist from Portland, Oregon; and smoky BBQ from Toronto, Ontario. (Repeat).

Detroit-style pie pizza in Toronto, Ontario; sushi from Portland, Oregon; and fried chicken sandwiches from Winnepeg, Manitoba. (Repeat).

Checking out the best donut in Toronto, Ontario; Trying out ocean-fresh Nova Scotia scallops from a seaside restaurant in Lunenburg; Visiting Seattle, Oregon for small restaurant's soba. (Repeat).

A blackened salmon sandwich on focaccia at Stoney's Bread Company in Oakville, Ont.; a deep-fried platter of seafood at the Rock Cod Café in Cowichan Bay, B.C.; and a burger topped with bacon, mushroom and cheese at the Tomahawk in North Vancouver, B.C. (Repeat).

John Catucci attempts to conquer the Mountain Burger at Mrs. Riches in Nanaimo, B.C. The 1-pound patty is topped with slices of ham, cheese, bacon and a fried egg. Also visited: Ottawa's Elgin Street Diner; Schwartz's deli in Montreal. (Repeat).

The host samples blueberry barbecue sauce at Buster's Barbecue in Vermilion Bay, Ont.; grilled-cheese sandwiches and duck confit at Argo Café in Vancouver; and fish cakes at Magnolia's Grill in Lunenberg, N.S. (Repeat).

Stops include Pizzeria Napoletana in Montreal; Floyd's Diner in Victoria, B.C.; and Haugen's Chicken & Ribs Barbeque in Port Perry, Ont. (Repeat).

Kardea Brown hosts a Mother's Day lunch for her childhood best friends. She's cooking up Scalloped Potato-Stuffed Chicken, Sugar Snap Pea Salad with Roasted Grapes, and a Lemon Meringue Pie. Plus, Kardea treats the mamas to a Strawberry Rosé Daiquiri. (Repeat).

Giada De Laurentiis invites her siblings, cousins, aunts, and uncles to a Sunday potluck via video chat. Everyone makes dinner before dialing in to catch up and eat together. Giada's menu includes kale caesar salad, and bacon and mushroom lasagna. (Repeat).

Molly Yeh is making all the best dishes from her first married vacation. She makes her Fluffy Shredded Pancake with tart Plum Sauce, crunchy Pork Schnitzel with a crisp Cucumber Salad and the most adorable Glazed Almond Mini Cakes. (Repeat).

Talk show host Stephen Colbert and producer Evie McGee-Colbert visit Ina Garten for Sour Cream Coffee Cake and to chat about working in live TV. Then, the Colberts whip up two recipes from their new cookbook, Green Goddess Dip and Capri Sunset Cocktails. (New).

(Repeat).

Duff Goldman and Kardea Brown challenge four fan-favorite kid bakers to make pull-apart Halloween cupcakes with one of the hottest peppers around: ghost peppers! Then, a ghoulish twist puts the $10,000 prize of baking tools and equipment on the line. (Repeat).

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats. Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze. (Repeat).

John Henson summons the spirit of Beetlejuice to help broker a deal with the lab's other spirits. To butter up the ghost with the most, he asks the bakers to make black and white desserts and Shrinker treats that feature a tiny dessert atop a larger one. (Repeat).

John Henson pairs up the bakers into research teams, and they cobble together lab specimen-stuffed desserts. With elimination looming, the bakers serve judges Carla Hall, Zac Young and Stephanie Boswell a mad menagerie of cutesy-to-creepy desserts. (Repeat).

Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats that feature umami ingredients. Then, it's "bone appetit" for judges Carla Hall, Zac Young and Stephanie Boswell as the bakers craft skeletal desserts. (Repeat).

Jonathan Bennett challenges the semi-finalists to imagine what would happen when nature fights back -- using sugar! Judges Shinmin Li and Aarti Sequeira decide which two survivors will battle it out for the title of Halloween Wars champion and $25,000. (New).

Damaris Phillips challenges the remaining teams to bring everything they've got to ensure their spot in the all-star grand finale. To move on, the teams create their own supernatural-themed stories while having to contend with another jarring jump scare. (New).

To celebrate 85 years of the wonderful Wizard of Oz, John Henson challenges the bakers with high-velocity tornado desserts. Then, the bakers get gooey as they present judges Carla Hall, Zac Young, and Stephanie Boswell with melted witch desserts. (Repeat).

Jonathan Bennett challenges the semi-finalists to imagine what would happen when nature fights back -- using sugar! Judges Shinmin Li and Aarti Sequeira decide which two survivors will battle it out for the title of Halloween Wars champion and $25,000. (Repeat).

Damaris Phillips challenges the remaining teams to bring everything they've got to ensure their spot in the all-star grand finale. To move on, the teams create their own supernatural-themed stories while having to contend with another jarring jump scare. (Repeat).

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats. Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze. (Repeat).

This trip, Guy Fieri is takes a culinary trip filled with adventurous flavor. In Los Angeles, he visits a funky spot all about filling bowls with eclectic eats. In Norfolk, Virginia, he stops at a market and restaurant with Mexican specialties. Plus, there is a farm-to-table food truck in Maui, Hawaii serving up all kinds of global greats. (Repeat).

This trip, Guy Fieri grabs all kinds of outrageous grub. In Maui, Hawaii, he stops at a funky joint putting out ridiculous ramen and the bomb beer-can chicken. In Los Angeles, there's an off-the-hook food truck putting a twist on fish and chips. Plus, he visits a downtown barbecue spot smoking up the belly and frying up the chicken. (Repeat).

Bobby Flay's friends Damaris Phillips and Michael Symon get together for the very first time to try to take their pal down. He'll have to tango with fellow New Yorkers Andrew Lukovsky and Airis Johnson, who aren't going down without a fight. (Repeat).

Culinary legend Wolfgang Puck makes his first-ever appearance at the Beat Bobby Flay arena alongside "Chopped" guru Ted Allen. Chefs Emily Hansen and Judy Anderson must impress the dynamic duo to get the chance to fillet the Flay. (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).

The Houston Livestock Show and Rodeo in Texas is toured by host Noah Cappe, who gets a lesson in meat from the Lone Star State, plus eats a chili burger, barbecue baked potato, tamales and strawberry-waffle bombs. Later, breakfast pizza, a sushi burrito and funnel-cake dog are among the tasty highlights of Lemonade Days in Dunwoody, Ga. (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).

Classic favorites with a twist are sampled. Included: poutine "martinis" at Boomers Gourmet Fries in Stratford, Ont.; burgers served more than 40 ways at Relish in London, Ont.; at 10 varieties of eggs Benedict at John's Place in Victoria, B.C. (Repeat).

Stops include Uncle Betty's Diner in Toronto for eggs Benedict served on homemade donuts; the Armview Restaurant in Halifax, N.S., for fish fries and seafood burgers; and Pagliacci's in Victoria, B.C., for New York-style cheesecake. (Repeat).

Stops include Salvatore's Pizzaiolo Trattoria in Halifax, N.S.; the Harbour Diner in Hamilton, Ont.; and the Hoito Restaurant in Thunder Bay, Ont. (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).

The Houston Livestock Show and Rodeo in Texas is toured by host Noah Cappe, who gets a lesson in meat from the Lone Star State, plus eats a chili burger, barbecue baked potato, tamales and strawberry-waffle bombs. Later, breakfast pizza, a sushi burrito and funnel-cake dog are among the tasty highlights of Lemonade Days in Dunwoody, Ga. (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).

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).

Stops include Uncle Betty's Diner in Toronto for eggs Benedict served on homemade donuts; the Armview Restaurant in Halifax, N.S., for fish fries and seafood burgers; and Pagliacci's in Victoria, B.C., for New York-style cheesecake. (Repeat).

Stops include Salvatore's Pizzaiolo Trattoria in Halifax, N.S.; the Harbour Diner in Hamilton, Ont.; and the Hoito Restaurant in Thunder Bay, Ont. (Repeat).

Teams of expert cake decorators and pumpkin carvers compete to create the spookiest Halloween displays. They craft incredible edible art in a thrilling challenge. (Repeat).

To memorialize a terrible accident, John Henson challenges the bakers to make bloody-filled doughnuts. The competitors then combine joy and doom as they ride Carla Hall, Stephanie Boswell, and Zac Young on the creepiest carousel ever. (Repeat).

Things heat up when John Henson asks the bakers to create flambéed pavlovas. Then, extraterrestrial oddities inspire alien head cakes with enough ooze to gross out Carla Hall, Stephanie Boswell and Zac Young. (Repeat).

The bakers' Bloody Mary bar sweets are inspired by John Henson's story of the Hall of Mirrors ghost. The bakers then work in groups to create Franken-cakes by fusing two body parts together for judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).

The bakers dig deep to make buried alive trifles honoring the carnival's escape artist who went to an early grave. Then, John Henson shows the bakers the carnival's wind chimes, which look eerily like some of the missing family members' heads, and asks them to make shrunken head pies for judges Carla Hall, Stephanie Boswell and Zac Young. (Repeat).

After hearing John Henson's harrowing tale of the Human Ice Pop, the bakers create treats that melt. The bakers then pay tribute to the sword swallower by creating a dish that swallowed another dessert in order to wow judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).

John Henson challenges the bakers to honor the carnival's matriarch by creating torta della nonna. Later, a Strong Man's smashed act inspires the bakers to display their desserts to judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).