Food Network HDTV (Canada) (FOODH)

Halloween-theme challenges. Included: Tiny jack-o'-lanterns are used to collect ingredients for tricked-out treats; blindfolds are worn while shopping for "dinners to die for"; and a frightening trick-or-treater shows up in Flavortown when the chefs cook a mummified dish. (Repeat).

Host Brad Smith challenges the bakers to construct a haunted hotel cake. From skeletons in the closet to phantoms in the foyer, the teams must take judges Eddie Jackson, Ron Ben-Israel and Harry Eastwood on the creepiest trip of their lives. (Repeat).

Brad Smith asks the bakers to create cakes featuring adorable monster babies, before the werewolf, mummy and vampire were all grown up. The teams must impress the judges with the perfect balance of cute and scary. (Repeat).

Guy Fieri samples standout sandwiches and some serious spice. Included: a primo pork burger and cauliflower in Longmont, Colorado; Italian beef and real deal gyros in Columbus, Ohio; and fiery Thai specialties in Los Angeles, California. (Repeat).

Guy Fieri's search of A+ cuisine puts the spotlight on dishes from college towns he's rolling into, like Ohio and Colorado. (Repeat).

Actress Ali Larter links up with Chef Michael Voltaggio to blind Bobby Flay with the bright lights of Hollywood. International chefs Jorge Gonzalez and Yuri Szarzewski attempt to throw Bobby off his game with their global fare. (Repeat).

Florida chefs Noel Cruz and Andrew Zarzosa face off for a shot at Bobby Flay. Katie Lee and Eddie Jackson do their best to razz Bobby with a dish he knows nothing about. (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).

Volunteers prepare food from around the world at the Nederland Heritage Festival in Texas; and host Noah Cappe discovers Southern comfort food being served at the Dogwood Festival in Farmville, N.C. (Repeat).

Featuring a pancake place in New Jersey that also serves fried chicken and cheddar stack. (Repeat).

Featured eats include smoked chicken and poutine at Boneheads BBQ in Halifax, N.S.; shepherd's pie at the Dam Pub in Thrornbury, Ont.; and homemade lasagna at Landmark Cafe in Victoria-by-the-Sea, P.E.I. (Repeat).

The host learns to braid challah and samples Jewish classics at the Tallest Poppy in Winnipeg. He also eats meat-loaf muffins at Cardinal Rule Restaurant in Toronto; and spicy meatballs at JR's Restaurant in Almonte, Ont. (Repeat).

The host orders a 9-pound burger at Blondie's in Winnipeg. Other stops include That Little Place by the Lights in Huntsville, Ont.; and Neighbour's Restaurant in Vancouver. (Repeat).

John dives headfirst into the Italian combination of his dreams in Pittsburgh, Pennsylvania: fluffy homemade gnocchi swimming inside a saucy Sorrentina-style bread bowl. Next up, John heads to Miami, Florida, to taste the addictive Cuban finger food that's all the rage: croquetas. Then, John spends an unforgettable day in Montréal, Quebec, learning the art of poutine from the master of Québecois c

Volunteers prepare food from around the world at the Nederland Heritage Festival in Texas; and host Noah Cappe discovers Southern comfort food being served at the Dogwood Festival in Farmville, N.C. (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).

Featuring a pancake place in New Jersey that also serves fried chicken and cheddar stack. (Repeat).

Featured eats include smoked chicken and poutine at Boneheads BBQ in Halifax, N.S.; shepherd's pie at the Dam Pub in Thrornbury, Ont.; and homemade lasagna at Landmark Cafe in Victoria-by-the-Sea, P.E.I. (Repeat).

The host learns to braid challah and samples Jewish classics at the Tallest Poppy in Winnipeg. He also eats meat-loaf muffins at Cardinal Rule Restaurant in Toronto; and spicy meatballs at JR's Restaurant in Almonte, Ont. (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).

Inspired by a possessed doll at The Haunted Museum, four teams of cake artists create spooky cakes to impress judges Eddie Jackson, Shinmin Li and Aarti Sequeira. (Repeat).

Four teams compete to impress judges with their creepy and kooky cakes inspired by the new animated film based on The Addams Family. (Repeat).

Six teams sculpt astonishing cakes based on legendary stories of ghosts and ghouls from around the world. Inspired by Zak Bagans' Dybbuk Box, considered one of the most-haunted items in the world, the cake and sugar artists face their toughest test yet. (Repeat).

Zak Bagans challenges the five teams with the creepy exhibits at his museum: the Circus Room. (Repeat).

There's a mysterious noise in the basement, and everyone is too afraid to peek, until now. Zak Bagans challenges the four remaining teams to imagine what lurks in the dark corners of the basement and bring their visions to life in creepy cakes. (Repeat).

The teams must depict in cake form the hobbies a night-stalking vampire might have picked up after hundreds of years of immortality. (Repeat).

In the season finale, the final two teams go head-to-head for the $25,000 prize as they craft cakes that show what happens when two monsters square off in a duel. (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).

There are only three chefs remaining as host Tituss Burgess welcomes VIP guest Andrew Zimmern for a late check-in. The competitors make a midnight snack, and in the morning, they use their dwindling ingredients to create stunning breakfast dishes. (New).

John Henson catches a spirit in the X-ray room, and he wants the bakers to use its X-rays as templates for?build-a-spirit desserts.?Then, the bakers make?portal entremets that reveal an otherworldly creature to Carla Hall, Zac Young and Stephanie Boswell. (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).

There are only three chefs remaining as host Tituss Burgess welcomes VIP guest Andrew Zimmern for a late check-in. The competitors make a midnight snack, and in the morning, they use their dwindling ingredients to create stunning breakfast dishes. (Repeat).

John Henson catches a spirit in the X-ray room, and he wants the bakers to use its X-rays as templates for?build-a-spirit desserts.?Then, the bakers make?portal entremets that reveal an otherworldly creature to Carla Hall, Zac Young and Stephanie Boswell. (Repeat).

Inspired by a possessed doll at The Haunted Museum, four teams of cake artists create spooky cakes to impress judges Eddie Jackson, Shinmin Li and Aarti Sequeira. (Repeat).

Four teams compete to impress judges with their creepy and kooky cakes inspired by the new animated film based on The Addams Family. (Repeat).

In Los Angeles, a late-night spot serves breakfast with a twist, like drunken French toast; in Columbus, Ohio, a funky joint serves creative combos like brisket on corn cakes; in Phoenix, a barbecue stop smokes up prime rib and pork belly dumplings. (Repeat).

Guy travels the country diving into some meaty dishes starting at a spot in Longmont, Colorado, that serves craft beer and prime pub grub like their piled-high poutine burger. In Dallas, a unique joint combines Texas barbecue with pizza to create dishes like their potato chip pie. An authentic Vietnamese spot in Phoenix cooks up specialties like clay-pot chicken. (Repeat).

Damaris Phillips and Duf Goldman try to steal a victory from Bobby Flay. (Repeat).

It's all Greek to Bobby Flay as chefs George Kantaris and Angelo Vangelopoulos take center stage for a shot at the crown. Chef Michael Symon and actress Carly Hughes cheer them on as they find out if it will be a comedy or a tragedy. (Repeat).

John jets to sunny Miami for a bucket-list-worthy Puerto Rican feast. (Repeat).

Host Noah Cappe finds seafood and sweets at the Louisiana Crawfish Festival. Later, he travels to Porterville, Cal., where he tastes a savory funnel cake, deep-fried pizza and an inside-out pineapple upside-down cake on a stick. (Repeat).

John visits a retro steakhouse in Las Vegas that has one of the biggest chocolate chip cookie; Visiting an Italian join in Vancouver for their green, handmade pasta; A trip to Savannah for their barbecued brisket. (Repeat).

Italian classics made the old-fashioned way are served up at Tre Sorelle in Orillia, Ont. Also sampled: schnitzel at Bistro Dansk in Winnipeg; seafood chowder at the Water-Prince Corner Shop in Charlottetown, P.E.I. (Repeat).

The host tries unusual breakfast dishes at the Urban Diner in Edmonton and Fat City Franks in Calgary. Also visited: Phil's Original BBQ in Toronto. (Repeat).

Stops include the Red Top Drive-Inn in Winnipeg; the Diner Deluxe in Calgary; and Cafe Polonez in Toronto. (Repeat).

John heads to Phoenix, Arizona to explore some BBQ spots; then visits Miami, Florida for a culinary party. (Repeat).

Host Noah Cappe finds seafood and sweets at the Louisiana Crawfish Festival. Later, he travels to Porterville, Cal., where he tastes a savory funnel cake, deep-fried pizza and an inside-out pineapple upside-down cake on a stick. (Repeat).

John jets to sunny Miami for a bucket-list-worthy Puerto Rican feast. (Repeat).

John visits a retro steakhouse in Las Vegas that has one of the biggest chocolate chip cookie; Visiting an Italian join in Vancouver for their green, handmade pasta; A trip to Savannah for their barbecued brisket. (Repeat).

Italian classics made the old-fashioned way are served up at Tre Sorelle in Orillia, Ont. Also sampled: schnitzel at Bistro Dansk in Winnipeg; seafood chowder at the Water-Prince Corner Shop in Charlottetown, P.E.I. (Repeat).

The host tries unusual breakfast dishes at the Urban Diner in Edmonton and Fat City Franks in Calgary. Also visited: Phil's Original BBQ in Toronto. (Repeat).

Part 1 of 5. The Halloween Tournament of Terror begins with two chefs having to cook their liver and fava beans while being rolled around on a dolly. Then, garlic chicken is cut and cooked with deadly murder weapons. Finally, a blood orange dessert is prepared with a séance board sabotage. (Repeat).

Part 2 of 5. The Tournament of Terror's second heat begins with the chefs having to make deviled eggs while dressed as scary monsters. Then, a sabotage involving a giant spider web. Finally, a flambéed dessert is prepared in a twisted kitchen. (Repeat).

Part 3 of 5. The Halloween Tournament of Terror continues with three chefs having to cook frog legs in a graveyard. Then, a witch's stew is prepared while riding around on a broom. Finally, devil's food cake is made with spooky cooking tools. (Repeat).

Part 4 of 5. The Halloween Tournament of Terror continues with a sabotage involving steak tartare and deadly weapons. Then, one chef has to dig up their fra diavolo ingredients in a graveyard. Finally, a pumpkin dessert is made in a spooky chamber. (Repeat).

Conclusion. The Halloween Tournament of Terror comes to an end. For the first challenge, Bloody Mary ingredients are obtained from a dark, haunted pantry. Then, a bone-in dish must be prepared on a flaming organ. Finally, a spinning bed sabotage. (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).

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).

John Henson catches a spirit in the X-ray room, and he wants the bakers to use its X-rays as templates for?build-a-spirit desserts.?Then, the bakers make?portal entremets that reveal an otherworldly creature to Carla Hall, Zac Young and Stephanie Boswell. (Repeat).

Martha Stewart celebrates her favorite holiday, Halloween, as a judge in the kitchen. All manner of spooky fun is found in the first basket, including a scary sight in a martini glass and macaroni and cheese in a clever package. (Repeat).

Bobby Flay invites rising star Chef Ashleigh Shanti to face off against the Titans. She keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while leader in molecular gastronomy, Chef Wylie Dufresne, doles out his discerning criticisms. (New).

Bobby Flay's got his back against the wall when two global chefs try to make his world spin! West African chef Godwin Ihentuge and Indian chef Kingshuk Dey battle to bring Bobby down, with a little heckling help from Food Network's Sunny Anderson and Alex Guarnaschelli. (Repeat).

Two chefs from out west head to the big city for a grill-off against the grill master himself. Chefs Mark Henry and Larry Delgado hope to leave a grill mark on Bobby Flay's record, while Chef Josh Capon and TV host Laura Vitale try to help smoke Bobby out of his own kitchen. (Repeat).

Legendary actor John O'Hurley pairs up with Damaris Phillips in trying to catalog all of Bobby Flay's fails. Talented chefs Charlie Fuerte and Jonathan Brooks look to turn the tables on Bobby and leave victorious. (Repeat).

Anne Burrell and Damaris Phillips team up to hassle, heckle and hope Bobby Flay loses. They bring in Italian master chefs Ayaka Guido and Fabrizio Facchini to say "Adios, Roberto Flay" once and for all. (Repeat).

Bobby Flay invites rising star Chef Ashleigh Shanti to face off against the Titans. She keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while leader in molecular gastronomy, Chef Wylie Dufresne, doles out his discerning criticisms. (Repeat).

Bobby Flay's got his back against the wall when two global chefs try to make his world spin! West African chef Godwin Ihentuge and Indian chef Kingshuk Dey battle to bring Bobby down, with a little heckling help from Food Network's Sunny Anderson and Alex Guarnaschelli. (Repeat).

Two chefs from out west head to the big city for a grill-off against the grill master himself. Chefs Mark Henry and Larry Delgado hope to leave a grill mark on Bobby Flay's record, while Chef Josh Capon and TV host Laura Vitale try to help smoke Bobby out of his own kitchen. (Repeat).

Part 2 of 5. The Tournament of Terror's second heat begins with the chefs having to make deviled eggs while dressed as scary monsters. Then, a sabotage involving a giant spider web. Finally, a flambéed dessert is prepared in a twisted kitchen. (Repeat).

Part 3 of 5. The Halloween Tournament of Terror continues with three chefs having to cook frog legs in a graveyard. Then, a witch's stew is prepared while riding around on a broom. Finally, devil's food cake is made with spooky cooking tools. (Repeat).

Guy Fieri hits the road and grabs grub straight out of Mom's kitchen. (Repeat).

This trip, Guy Fieri uncovers some surprising culinary discoveries. In Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialties. In Dallas, a Mexican spot serves standout seafood tacos and unique mole fries. Plus, another Dallas joint cooks up lights-out dishes straight from Afghanistan. (Repeat).

Chefs Phelix Gardner and Enrika Williams try to make a splash with a win in Bobby Flay's kitchen. Then, Bobby uses his chef knives to try and slash Eddie Jackson and Ted Allen's summer fun. (Repeat).

Bobby Flay's daughter, Sophie Flay, joins Alex Guarnaschelli to show that she's the Flay to win. Bobby will have to put family matters aside if he wants to take home the crown this time. (Repeat).

In Kelowna, BC, John gets a lesson in deliciously different flavour combos like nori-wrapped halibut, all made from local Okanagan ingredients. Next, he heads to Toronto, ON to dive headfirst into the most authentically tasty, seafood-packed paella this side of the Atlantic Ocean. Then it's on to the best in the west for mouth-watering fried chicken. (Repeat).

John heads to Beaumont, Alberta for the Black Forest doughnuts; and tries the famous white sauce in Toronto. (Repeat).

Peanut butter and scrambled egg from Kelowna, BC; and handmade pretzels with spicy scallion and cheesy mozzarella from Edmonton, AB. (Repeat).

A ramen from Calgary that got people lining up for; super-stacked pizza from Kamloops; and cheeseburger from Toronto. (Repeat).

Stops include the all-vegan Boon Burger in Winnipeg; Jelly Modern Doughnuts in Calgary; and the German eatery Musket in Etobicoke, Ont. (Repeat).

The host enjoys homemade ice cream at Evelyn's Memory Lane Cafe in High River, Alb. He also samples smoked meats at the Main Deli in Montreal and huge burgers with names like the Colossal Colon Clogger at Dangerous Dan's in Toronto. (Repeat).

(Repeat).

Rachael Ray chooses two ingredients to star in her quick pasta dish, Spaghetti with Bacon and Chard. Smoky bacon flavors a sharp pecorino cheese sauce that coats swirls of spaghetti and earthy greens, making this dish a decadent way to eat veggies. (Repeat).

Michael Symon uses coffee throughout his whole meal, starting with Chicken-Fried Steak with Pepper Gravy that has a hint of coffee and some tobacco-tasting onions. His wife, Lizzie, shakes up a Cold Brew Martini, and they make Banana Espresso Pudding. (Repeat).

Jeff Mauro highlights the best seafood dishes The Kitchen's reeled in! Geoffrey Zakarian prepares Halibut en Papillote, Sunny Anderson does Ahi Tuna Poke, Alex Guarnaschelli goes fresh with Crab Louie and Katie Lee Biegel tosses a Lobster Roll Panzanella! (New).

Ree Drummond cleans out her kitchen by turning leftovers into amazing dishes. She transforms her pantry and fridge odds and ends into Brown Sugar Buttermilk Waffles, a Cheesy Freezer Chicken Pot Pie, Loaded Egg Salad Sandwiches, and a Bean and Bacon Soup. (New).

Ree Drummond is creating incredible make-ahead summer sweets, like a party-worthy Blackberry Crepe Cake and glamorous Strawberry Prosecco Peach Jellies. Then, for the freezer, there's shortcut Cookie Ice Cream Sandwiches and fun Strawberry Avocado Pops. (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).

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).

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).

Guy Fieri's traveling the country, digging into awesome bird and beef. In Longmont, Colo., a fried chicken emporium servin' up their specialty along with unique chicharrones. In Dallas, a meaty spot smoking up the duck and piling up the brisket. And in Phoenix, a legit Mexican joint dishin' out off-the-hook barbacoa and gorditas. (Repeat).

This trip, Guy Fieri's diving into all kinds of comfort cooking. In Phoenix, a funky joint stackin' up barbecue fries and a new spin on chilaquiles. In Boulder, Colo., a pizza place loading up the pies and their meatball grinder. Plus, a Dallas spot cranking out all kinds of off-the-chain chicken. (Repeat).

Guy Fieri's grabbing big-deal eats, starting with smoking smash burgers at a whisky joint in East Boston. Then, a Minneapolis spot is serving up flavor-bursting bone marrow, and a GGG alumnus is dishing out the-bomb Bengali-American fare in Ohio. (New).

Guy travels the country to dig into bird and beef. In Longmont, Colorado, a fried chicken emporium serves up their specialty along with chicharrones. In Dallas, a spot smokes duck and piles up brisket. In Phoenix, a Mexican joint dishes out barbacoa and gorditas. (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).

Guy Fieri crosses the nation to grab some international grub. In Dallas, a Thai joint serves noodles, curry, and green papaya salad. In Miami, a Latin place dishes up empanadas and a unique plantain sandwich. (Repeat).

Guy tastes all kinds of amazing Latin specialties. In Miami, Florida, a husband-and-wife team dishing out primo Peruvian sandwiches. In Wilmington, North Carolina, a funky joint cooking up the flavors of Panama. And in Tucson, Arizona, a funky fresh spin on tacos and carne asada. (Repeat).

Guy Fieri's grabbing big-deal eats, starting with smoking smash burgers at a whisky joint in East Boston. Then, a Minneapolis spot is serving up flavor-bursting bone marrow, and a GGG alumnus is dishing out the-bomb Bengali-American fare in Ohio. (Repeat).

Guy travels the country to dig into bird and beef. In Longmont, Colorado, a fried chicken emporium serves up their specialty along with chicharrones. In Dallas, a spot smokes duck and piles up brisket. In Phoenix, a Mexican joint dishes out barbacoa and gorditas. (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).

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).

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).

Guy Fieri tries all kinds of killer grub. In Lansing, Michigan, an out-of-this-world pizza joint where the pie comes with a surprise; and in Wilmington, North Carolina, standout sandwiches bring a taste of Philly to the South. (Repeat).

Guy Fieri samples seafood and savory sensations. Included: a place in Miami, Florida, that puts oxtails on their pizza and crab in their pasta; and a fantastic food truck dishin' out shrimp burgers in Lansing, Michigan. (Repeat).

Love is in the air as married couple and chefs Laura and Sayat Ozyilmaz team up to take Bobby Flay down. Chef Michael Voltaggio and Jeff Mauro spark a budding bromance, leaving Bobby all by his lonesome. (Repeat).

Comedian JB Smoove teams up with Michael Symon to give Bobby Flay the funny business. Chefs Mia Castro and Brandon Carter aren't here for laughs -- it's serious business in the kitchen as they try to take Bobby down. (Repeat).

A restaurant in Surrey, BC that serves authentic Afghan dishes; An Italian spot in Toronto, ON and their wild green spaghetti; A ham and cheese sandwich from a French restaurant in Edmonton, AB. (Repeat).

Charcoal grilling; braised lamb barbacoa tacos; noodle-making; and more. (Repeat).

John heads to Toronto, Ontario, to count down the 100 layers on this sky-high, pan-fried lasagna that blows his nonna's right out of the water. Next up, he treks to Chicago, Illinois, to meet the baron of midwestern BBQ and dig his fork into an award-winning brisket. (Repeat).

John jets to St. John's, Newfoundland, to learn the art of pit cooking and to try some authentic Newfoundland fishcakes. Next, John heads down to Chicago, Illinois, to explore the world of Peruvian cuisine and eat a stacked plate of Lima's signature dish. (Repeat).

Spotlighting the Chuckwagon Cafe in Turner Valley, Alb.; the Tubby Dog in Calgary; and Flapjack's in Caledon, Ont. (Repeat).

The host helps prepare Québécois comfort foods at Chez Claudette in Montreal. Other stops include Tunnel Bar-B-Q in Windsor, Ont.; and Coastal Waters Restaurant in Ingonish, N.S. (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).

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).

Kardea Brown is cooking up some Tex-Mex flavors to celebrate her friend's birthday. She makes a Cheesy Birria Dip, Elote Burger Sliders and Summer Squash Salad with a smoky agave vinaigrette. Plus, there are Pineapple Upside-Down Cupcakes for dessert. (Repeat).

Giada heads to Palm Springs, CA, with her daughter and boyfriend for a weekend of fun in the sun. Giada makes them a poolside, al fresco feast with Picnic Pasta, make-your-own Flank Steak Hoagies and Almond Butter Brownies. (Repeat).

Molly Yeh makes a delicious Chinese brunch for her dad, starting with fried Pork Belly in crispy Egg Pancakes. Then, she makes comforting Congee with Sauteed Greens, Chinese Crullers for dunking and moist Black Sesame Babka. (Repeat).

Award-winning actor Wendell Pierce details his amazing rise to fame as Ina Garten teaches him how to pipe her Raspberry Corn Muffins with sweet jam. Then, Ina indulges his love of seafood with a tasty one-pan Summer Skillet with Clams, Sausage and Corn. (New).

(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).

John Henson catches a spirit in the X-ray room, and he wants the bakers to use its X-rays as templates for?build-a-spirit desserts.?Then, the bakers make?portal entremets that reveal an otherworldly creature to Carla Hall, Zac Young and Stephanie Boswell. (Repeat).

Jonathan Bennett welcomes four teams to the first of two qualifying rounds. Each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history. (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).

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).

The final two teams create their largest displays yet: the spookiest hotels on Earth! It's up to Jonathan Bennett, Shinmin Li and Aarti Sequeira to decide who will check out with the Halloween Wars championship title and the $25,000 grand prize. (New).

Damaris Phillips tasks the finalists with turning a classic children's story into a scary tale.?Only one outstanding team will live happily ever after, earning the title of Outrageous Pumpkins All-Stars Champions, the hallowed prize belts and $50,000. (New).

John Henson catches a spirit in the X-ray room, and he wants the bakers to use its X-rays as templates for?build-a-spirit desserts.?Then, the bakers make?portal entremets that reveal an otherworldly creature to Carla Hall, Zac Young and Stephanie Boswell. (Repeat).

The final two teams create their largest displays yet: the spookiest hotels on Earth! It's up to Jonathan Bennett, Shinmin Li and Aarti Sequeira to decide who will check out with the Halloween Wars championship title and the $25,000 grand prize. (Repeat).

Damaris Phillips tasks the finalists with turning a classic children's story into a scary tale.?Only one outstanding team will live happily ever after, earning the title of Outrageous Pumpkins All-Stars Champions, the hallowed prize belts and $50,000. (Repeat).

Jonathan Bennett welcomes four teams to the first of two qualifying rounds. Each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history. (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).

Guy Fieri dives into joints where people can literally grab all kinds of grub. Included: a Chicago-style spot in Tucson, Arizona, firing up deep-dish pie and twisted-up breadsticks; and a funky pub in Wilmington, North Carolina, spicin' up duck wings. (Repeat).

Guy Fieri grabs some barbecue and Southern comfort. In Seattle, a funky joint smokin' up ribs and dishin' out brisket chili. In Wilmington, North Carolina, a breakfast-brunch spot getting dirty with their biscuits. (Repeat).

Chefs and business partners Scott Calhoun and David Feola must challenge each other before they take Bobby Flay down. Meanwhile, Anne Burrell and Michael Symon give Bobby the business. (Repeat).

Chef Alex Guarnaschelli and fashion designer Randy Fenoli are saying yes to chefs Ana Hernandez and Frank Bonanno's dishes, and no to Bobby Flay. (Repeat).

John travels to Montréal, QC to devour some mind-blowing spaghetti slathered in truffle sauce and topped with a perfect 64-degree egg yolk. (Repeat).

Noah travels to Chowchilla, Cal., and discovers a meat extravaganza that takes three days to prepare, a funnel cake cheeseburger and the Baja avocado taco. Later, a trip to New Jersey for the St. Michael's Italian Festival includes Zeppole, a sandwich called the Hoboken Fat Boy and a cheesecake known as Cake 'n Bacon. (Repeat).

John jets to Victoria, British Columbia, to delve into some freshly steamed bivalves and learn the secret behind Victoria's favorite fish and chips. John heads to Milwaukee, Wisconsin, to learn the tricks of the trade from a bold butcher crafting crazy pesto topped hamburgers. (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 explores what's good to eat at the Burger's Priest in Toronto; and finds a mix of Salvadorian and Mexican food at EE Burritos Restaurant in Saskatoon, Sask. Also: a trip to Hamilton, Ont., for pizza crust. (Repeat).

John gets the best of both worlds in Montreal, Quebec, where he learns how to make a famously delicious jerk chicken poutine. In St. John's, Newfoundland, John gets the scoop on a restaurant inside a garden center. (Repeat).

Noah travels to Chowchilla, Cal., and discovers a meat extravaganza that takes three days to prepare, a funnel cake cheeseburger and the Baja avocado taco. Later, a trip to New Jersey for the St. Michael's Italian Festival includes Zeppole, a sandwich called the Hoboken Fat Boy and a cheesecake known as Cake 'n Bacon. (Repeat).

John travels to Montréal, QC to devour some mind-blowing spaghetti slathered in truffle sauce and topped with a perfect 64-degree egg yolk. (Repeat).

John jets to Victoria, British Columbia, to delve into some freshly steamed bivalves and learn the secret behind Victoria's favorite fish and chips. John heads to Milwaukee, Wisconsin, to learn the tricks of the trade from a bold butcher crafting crazy pesto topped hamburgers. (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).

(New).

(New).

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. (New).

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. (New).

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).

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).