Food Network HDTV (Canada) (FOODH)

Molly Yeh throws her dad a game day party with an Asian-inspired menu! She serves up fluffy Steamed Pigs in a Blanket, saucy Veggie Pan Fried Noodles, a Peanut Chicken 7-Ish-Layer Dip with flakey sesame pancakes, and sticky honey Sachima for dessert! (New).

Ina Garten welcomes chef, restaurateur and Food Network star Bobby Flay to the barn with Cherry Pistachio Biscotti and a quick Irish Coffee Affogato. Ina digs deeps into Bobby's amazing career while he makes Fresh Fettucine with Anchovy Butter and Chives. (Repeat).

(Repeat).

To honor the tradition of the holiday open house, Jesse Palmer asks the 12 bakers to create cheese ball desserts. Then, host gifts are the theme as the bakers create holiday bark inspired desserts for judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

Jesse Palmer asks the bakers to make over-the-top Thanksgiving cupcakes and 3-D pies that bring drama to the Turkey Day feast. Kids Baking Championship alums Matt Azuma and Summer Haque join judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole. Then, it's time to bring in the holiday harvest as the cookie makers tinsel up festive-looking 3D Christmas tractors. (Repeat).

Ree Drummond and Eddie Jackson ask four competitive cookie makers to tackle two winter sports cookies. After the game, the cookie makers craft their own towering 10-foot tall Christmas gazebos where the merry residents of the North Pole can gather. (Repeat).

Host Jeff Mauro challenges the first three teams to create a scene depicting what it would look like if Santa was starring in his very own buddy adventure movie. Judges Shinmin Li and Kardea Brown decide which two teams move on and which team heads home. (Repeat).

Three new teams face off as host Jeff Mauro challenges them to create the ultimate holiday parade float display with one element that moves! Judges Shinmin Li and Kardea Brown move two more teams through, and one team is eliminated. (Repeat).

Brad Smith challenges baking teams to capture the cuteness of Santa, Mrs. Claus, and the reindeer as toddlers around the North Pole to impress judges. (New).

Inspired by the holiday film "Red One," host Jeff Mauro asks three new teams to create a display depicting Santa's unique workout routine. Judges Shinmin Li and Kardea Brown decide which two teams will take the last spots in this year's Holiday Wars. (New).

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole. Then, it's time to bring in the holiday harvest as the cookie makers tinsel up festive-looking 3D Christmas tractors. (Repeat).

Brad Smith challenges baking teams to capture the cuteness of Santa, Mrs. Claus, and the reindeer as toddlers around the North Pole to impress judges. (Repeat).

Inspired by the holiday film "Red One," host Jeff Mauro asks three new teams to create a display depicting Santa's unique workout routine. Judges Shinmin Li and Kardea Brown decide which two teams will take the last spots in this year's Holiday Wars. (Repeat).

Jesse Palmer asks the bakers to make over-the-top Thanksgiving cupcakes and 3-D pies that bring drama to the Turkey Day feast. Kids Baking Championship alums Matt Azuma and Summer Haque join judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

Guy Fieri is pickin' up what Flavortown is puttin' down, starting at a funky Nashville joint that's adding green chile crunch to their signature wrap. In Florida, two beach spots are smokin' up alligator ribs and serving Venezuelan stuffed specialties. (Repeat).

Guy Fieri's heading east to get a taste of the South. A real deal smokehouse in New Hampshire is putting their own spin on meatloaf, a funky North Carolina joint is spicing up their shrimp and a historic Florida spot is making a standout seafood stew. (Repeat).

Sunny Anderson and Scott Conant collaborate with chefs Maryam Ghaznavi and Deepak Kaul to teach Bobby Flay about new flavors. (Repeat).

Bobby Flay is getting burnt when Kardea Brown and Carson Kressley encourage chefs Rashad Jones and Kent Rollins to soar to victory. (Repeat).

In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros. On warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I, a vibrant, sweet, and sour fruit served atop a jaw-dropping stack of pancakes. In Toronto, ON, John is lucky enough to grab a table at the hottest reservation in town for a behind-the-scenes pe

Noah Cappe kicks things off at the Big E in West Springfield, Mass., where he "meats up" with a deconstructed Turducken Sandwich and the award-winning Country Fried Shepherd's Pie. He ends the day on a sweet note with two desserts: Deep Fried Fruit Punch and The Big E-clair. Then, at the Gwinnett County Fair in Georgia, meat is on the menu for every course as Noah chows down on a Sunday Dinner Sun

John ventures down to Philadelphia, PA for a spot famed for their Guatemalan food, especially their pupusas stuffed with cheese and loroco flowers. Next up, John gets his hands dirty with the master of meat in Toronto, ON, where he learns the secret behind their famous elk slider. John kicks back in Makawao, HI with a pineapple upside-down cake made with freshly picked fruit from Maui's famous pin

John has breakfast at Toast in Ferndale, Mich.; tries pierogies filled with pork belly at a Canadian bistro and pub; and visits Toronto's oldest restaurant. (Repeat).

Featured: Lardo; Priddis View and Brew Bistro; Shuswap Pie Company. (Repeat).

The stuffed burgers at Naina's Kitchen in Calgary are showcased. Also: John visits Vinsetta Garage in Berkley, Mich.; and a Jewish deli in Halifax, N.S. (Repeat).

(Repeat).

Noah Cappe kicks things off at the Big E in West Springfield, Mass., where he "meats up" with a deconstructed Turducken Sandwich and the award-winning Country Fried Shepherd's Pie. He ends the day on a sweet note with two desserts: Deep Fried Fruit Punch and The Big E-clair. Then, at the Gwinnett County Fair in Georgia, meat is on the menu for every course as Noah chows down on a Sunday Dinner Sun

In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros. On warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I, a vibrant, sweet, and sour fruit served atop a jaw-dropping stack of pancakes. In Toronto, ON, John is lucky enough to grab a table at the hottest reservation in town for a behind-the-scenes pe

John ventures down to Philadelphia, PA for a spot famed for their Guatemalan food, especially their pupusas stuffed with cheese and loroco flowers. Next up, John gets his hands dirty with the master of meat in Toronto, ON, where he learns the secret behind their famous elk slider. John kicks back in Makawao, HI with a pineapple upside-down cake made with freshly picked fruit from Maui's famous pin

John has breakfast at Toast in Ferndale, Mich.; tries pierogies filled with pork belly at a Canadian bistro and pub; and visits Toronto's oldest restaurant. (Repeat).

Featured: Lardo; Priddis View and Brew Bistro; Shuswap Pie Company. (Repeat).

Hosts Duff Goldman and Kardea Brown bring the jolly merriment when four unforgettable kid bakers return for the holidays to make reindeer cakes with 3D antlers. The winning baker takes home all the gifts in the $10,000 prize package of seasonal baking tools and equipment. (Repeat).

In the first challenge, the 10 bakers have to introduce themselves with edible place cards and one-bite signature holiday desserts. The main heat is all about holiday wreath cakes. (Repeat).

The popularity of holiday spiced nuts inspires Jesse Palmer's challenge to the nine bakers: Use the crowd-pleasing holiday gift to create spiced nut desserts. In the main heat, each baker must make three pies using an assigned harvest ingredient and deco (Repeat).

Jesse Palmer teaches the six bakers a lesson in repurposing holiday gifts in the first round, when they must turn panettone, the classic holiday Italian sweet bread, into an entirely new dessert. Then they're challenged to create a beautifully decorated. (Repeat).

Jesse Palmer challenges the five bakers to create assigned desserts that are inspired by and look like Santa Claus. To secure their place in the final four, the bakers are tasked with creating cakes. (Repeat).

Jesse Palmer challenges the four remaining bakers to make gold-covered chocolate coins. (Repeat).

Jesse Palmer challenges the remaining bakers to make a Christmas morning brunch. (Repeat).

The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist by incorporating candied orange, espresso beans and more. Then they bake up cheesecakes decorated with edible shiny ice rinks. (Repeat).

The three bakers make a Christmas morning brunch using gingerbread, cinnamon and eggnog. Then they must create cakes that are plaid both on the inside and the outside, and one baker is crowned the winner and takes home $25,000. (Repeat).

Jesse Palmer asks the bakers to create flavor friends desserts designed to make a seasonal flavor pairing shine. Then, the bakers are divided into two teams as they take on apple vs. pumpkin desserts for judges Carla Hall, Duff Goldman and Nancy Fuller. (New).

(New).

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration. Chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table. (Repeat).

Jesse Palmer asks the bakers to create flavor friends desserts designed to make a seasonal flavor pairing shine. Then, the bakers are divided into two teams as they take on apple vs. pumpkin desserts for judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

(Repeat).

In the first challenge, the 10 bakers have to introduce themselves with edible place cards and one-bite signature holiday desserts. The main heat is all about holiday wreath cakes. (Repeat).

The popularity of holiday spiced nuts inspires Jesse Palmer's challenge to the nine bakers: Use the crowd-pleasing holiday gift to create spiced nut desserts. In the main heat, each baker must make three pies using an assigned harvest ingredient and deco (Repeat).

Guy Fieri's rolling out with a little "holey" moley in New Hampshire, where a joint is puttin' out bomb bagels. In North Carolina, a funky spot is adding a Southern spin to egg rolls, and a fun Florida chef is goin' prime time with pastrami and pizza. (Repeat).

Guy Fieri loads up the meat with bomb beef and bird. In North Conway, New Hampshire, a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, North Carolina, is firin' up monster barbecue. Then in Taos, a traditional spot serves up New Mexican specialties. (New).

Country music superstar Martina McBride and Chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up. (Repeat).

Cheff Geoffrey Zakarian and Ashley Graham try to distract Bobby Flay; Chefs Maiya Keck and Brian Cripps keep their eye on the prize. (Repeat).

John visits a hapa restaurants in Honolulu that mixes American and Korean flavors with Hawaiian ingredients. (Repeat).

Host Noah Cappe visits the Delaware County Fair in Walton, N.Y., where he goes wild for a unique twist on spaghetti and pizza, French fries with pork, clams and corn, and cannoli. Later, at the North Georgia State Fair in Marietta, the day begins with a salmon breakfast biscuit and ends with an irresistible banana split. (Repeat).

Embark on a culinary adventure around the world, discovering dishes that are a must-try for food enthusiasts. From street food to gourmet, this journey promises to tantalize your taste buds. (Repeat).

John gets an education in making sandwiches at a university hangout. Also: He visits a renovated house in Portland, Ore., which is now home to delicious steamed buns, noodles and bahn mi; and he gets a taste of simple bistro cooking at 2 Doors Down in Halifax, N.S. (Repeat).

John checks out breakfast at the Jammery in Kelowna, B.C.; explores the sandwich options at a restaurant called Shut Up and Eat; and visits Cacao 70 in Montreal, which features an all-chocolate menu. (Repeat).

Buns, biscuits and burgers are among the highlights of a visit to Tilt in Portland, Ore. Also: Lebanese cuisine; and gourmet donuts. (Repeat).

John Catucci samples some of the best dishes from The Deviled Pig, a barbecue joint in Tampa, FL. He also indulges in Punjabi fusion cuisine from Rick's Good Eats om Mississauga, ON. He also visits Tonari, a Japanese-Italian fusion restaurant in Washington, D.C. (Repeat).

Host Noah Cappe visits the Delaware County Fair in Walton, N.Y., where he goes wild for a unique twist on spaghetti and pizza, French fries with pork, clams and corn, and cannoli. Later, at the North Georgia State Fair in Marietta, the day begins with a salmon breakfast biscuit and ends with an irresistible banana split. (Repeat).

John visits a hapa restaurants in Honolulu that mixes American and Korean flavors with Hawaiian ingredients. (Repeat).

Embark on a culinary adventure around the world, discovering dishes that are a must-try for food enthusiasts. From street food to gourmet, this journey promises to tantalize your taste buds. (Repeat).

John gets an education in making sandwiches at a university hangout. Also: He visits a renovated house in Portland, Ore., which is now home to delicious steamed buns, noodles and bahn mi; and he gets a taste of simple bistro cooking at 2 Doors Down in Halifax, N.S. (Repeat).

John checks out breakfast at the Jammery in Kelowna, B.C.; explores the sandwich options at a restaurant called Shut Up and Eat; and visits Cacao 70 in Montreal, which features an all-chocolate menu. (Repeat).

(Repeat).

Three new teams are challenged to imagine how Santa spends time with his BFF. Judges Shinmin Li and Aarti Sequeira send two more teams to the main competition, and one group goes dashing home. (Repeat).

Jeff Mauro tasks the three teams with creating a turkey and rider to race in the first annual Turkey Trot. (Repeat).

The remaining teams need to think of a hobby that Santa's reindeer would enjoy. (Repeat).

Host Jeff Mauro challenges the five remaining teams to create a woodland creature who is throwing an ugly sweater party for all their forest friends. At the end of this festive fiesta, judges Shinmin Li and Aarti Sequeira will eliminate one more team. (Repeat).

Jeff Mauro and the Holiday Wars time machine send the remaining four teams back in time. Each group must create a Santa from a specific period in history before judges Shinmin Li and Aarti Sequeira decide who will move forward and who will be out of time. (Repeat).

The remaining teams make a Christmas tree with Charles Schulz's Peanuts characters. (Repeat).

Santa is throwing a North Pole talent show, and the final two teams will showcase the secret talents of the town's brave residents. Jeff Mauro, Shinmin Li, and Aarti Sequeira make their toughest decision yet as they crown the champion. (Repeat).

Jesse Palmer asks the bakers to create flavor friends desserts designed to make a seasonal flavor pairing shine. Then, the bakers are divided into two teams as they take on apple vs. pumpkin desserts for judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

For the holidays, four Grand Champions are returning to the Chopped kitchen. The cooks face some really difficult baskets, beginning with a bizarre candy cane in the appetizer round. (Repeat).

Ree Drummond and Eddie Jackson ask four competitive cookie makers to tackle two winter sports cookies. After the game, the cookie makers craft their own towering 10-foot tall Christmas gazebos where the merry residents of the North Pole can gather. (Repeat).

Santa is throwing a North Pole talent show, and the final two teams will showcase the secret talents of the town's brave residents. Jeff Mauro, Shinmin Li, and Aarti Sequeira make their toughest decision yet as they crown the champion. (Repeat).

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole. Then, it's time to bring in the holiday harvest as the cookie makers tinsel up festive-looking 3D Christmas tractors. (Repeat).

Ree Drummond and Eddie Jackson ask four competitive cookie makers to tackle two winter sports cookies. After the game, the cookie makers craft their own towering 10-foot tall Christmas gazebos where the merry residents of the North Pole can gather. (Repeat).

Three new teams are challenged to imagine how Santa spends time with his BFF. Judges Shinmin Li and Aarti Sequeira send two more teams to the main competition, and one group goes dashing home. (Repeat).

Jeff Mauro tasks the three teams with creating a turkey and rider to race in the first annual Turkey Trot. (Repeat).

Guy digs into not-your-everyday dishes, all day long. In Taos, NM, there's a stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu. Then, skate legend Tony Hawk tags along for creative vegan cooking in San Diego. (Repeat).

Guy Fieri's jumping into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma. Then in Taos, New Mexico, a pan-Asian joint pulls out the stops with a Reuben banh mi. (Repeat).

Chef Bryan Romero attempts to take down his mentor, Chef Marc Quinones, in a mean bean battle, while Michael Voltaggio and Damaris Phillips cheer them on towards victory over Bobby Flay. (Repeat).

Alex Guarnaschelli reunites with her Ciao House co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of "pasta-bilities" in beating Bobby Flay. (Repeat).

Host John Catucci visits three restaurants that serve phenomenal dishes. He samples some of the specialties of Moon Rabbit in Washington, DC, Maker Pizza in Toronto, and Mike's Huli Chicken in Kahuku, Hawaii. (Repeat).

Interesting eats at the Eastern Carolina Agricultural Fair in Florence, S.C., include the "calzagna," deep-fried Philly blossom, a smokin' okra burger, and deep-fried banana pudding. Later, the Mountain Mandarin Festival in Auburn, Cal., offers visitors atomic habanero tots, cheesecake pizza and something called "The Big Yum." (Repeat).

John travels to Noank, Conn. to check New England's tastiest hot lobster roll off his bucket list; John devours a mouth-watering Kamayan feast of crunchy pork belly and chicken adobo in Toronto, Ont. (Repeat).

John visits a 50s-inspired diner and tries some classic Roman dishes. (Repeat).

John eats Southern-style hot dogs and Thai street food. Also: He visits Anna Mae's Restaurant and Bakery. (Repeat).

John visits a brunch spot in Hogtown. Also featuring seafood beignets; chargrilled oysters; and more. (Repeat).

John visits Louisville to try out some truly authentic Kentucky fried chicken at a world-famous historic location before heading to Boston to dig into the ultimate surf and turf burger topped with a juicy lobster tail. (Repeat).

Interesting eats at the Eastern Carolina Agricultural Fair in Florence, S.C., include the "calzagna," deep-fried Philly blossom, a smokin' okra burger, and deep-fried banana pudding. Later, the Mountain Mandarin Festival in Auburn, Cal., offers visitors atomic habanero tots, cheesecake pizza and something called "The Big Yum." (Repeat).

Host John Catucci visits three restaurants that serve phenomenal dishes. He samples some of the specialties of Moon Rabbit in Washington, DC, Maker Pizza in Toronto, and Mike's Huli Chicken in Kahuku, Hawaii. (Repeat).

John travels to Noank, Conn. to check New England's tastiest hot lobster roll off his bucket list; John devours a mouth-watering Kamayan feast of crunchy pork belly and chicken adobo in Toronto, Ont. (Repeat).

John visits a 50s-inspired diner and tries some classic Roman dishes. (Repeat).

John eats Southern-style hot dogs and Thai street food. Also: He visits Anna Mae's Restaurant and Bakery. (Repeat).

Three chef dads from diners, drive-ins and dives team up with their kids to take on some of Guy Fieri's brain-twisting games. (Repeat).

The chefs must prepare a chicken dish using only eight ingredients. Then, Guy asks for a regional comfort dish with a seven-ingredient limit. Finally, the chefs can only choose six ingredients to make a late-night guilty pleasure. (Repeat).

Guy Fieri invites four chef veterans from different branches of the military to compete in two summer-themed games. First, the chefs have to make a summer seafood feast using what they can fit into a very small mini-cooler. Next, the chef-vets will have to elevate a summer classic dish as decided by a game of Corn Hole. (Repeat).

Three young chefs are paired up with their culinary idols for two games of grocery madness. The young chefs and their idols have to elevate a cafeteria lunch on a limited budget. (Repeat).

Which magical creatures love a good holiday party? Gnomes! Host Jesse Palmer challenges three teams of bakers to create a gingerbread scene depicting gnomes hangin' for the holidays. To make these Scandinavian friends feel more at home, the teams also have to create a cardamom dessert to go with their scene. Judges Nacho Aguirre, Kardea Brown and Breegan Jane decide which team wins the competition

The holidays cue jaw-dropping light shows in neighborhoods around the world. Why shouldn't a gingerbread build be equally dazzling? Host Jesse Palmer challenges the baking teams to create a holiday light show out of gingerbread and pair their glittering creations with the lightest of all desserts choux pastry. Judges Nacho Aguirre Kardea Brown and Breegan Jane choose the winning team. (Repeat).

Holiday memories are special, and snow globes are the perfect way to capture them, so host Jesse Palmer challenges the teams to create holiday memory snow globe scenes in gingerbread. And because a snow globe is nothing without snow, they must also make a treat using the most common baking ingredient to represent snow -- coconut! Judges Nacho Aguirre, Kardea Brown and Breegan Jane pick the winning

The baking teams create a gingerbread display including Christmas monsters and an oozing caramel treat. (Repeat).

The best part of shopping at the holidays is seeing all the window decorations. Host Jesse Palmer tasks the baking teams with turning their favorite holiday window scene into a gingerbread display with an animated element. Many fine stores offer champagne to their shoppers during the holidays, so teams must also create a champagne dessert to go with their display. Judges Nacho Aguirre, Kardea Brow

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration. Chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table. (Repeat).

Chefs who specialize in scratch cooking take on two rounds, making everything from the bottom up. (Repeat).

(Repeat).

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration. Chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table. (Repeat).

Chefs who specialize in scratch cooking take on two rounds, making everything from the bottom up. (Repeat).

Three chef dads from diners, drive-ins and dives team up with their kids to take on some of Guy Fieri's brain-twisting games. (Repeat).

The chefs must prepare a chicken dish using only eight ingredients. Then, Guy asks for a regional comfort dish with a seven-ingredient limit. Finally, the chefs can only choose six ingredients to make a late-night guilty pleasure. (Repeat).

Guy Fieri is diving into Thai food, pie, and hearty fries. A spot in San Diego serves phenomenal fish and ribs. (Repeat).

Guy Fieri's cruisin' California for some West Coast wonders. In Healdsburg, a rooftop oasis is creating a charcuterie cornucopia, and in San Diego, a funky joint is dishing out a taste of New Orleans while a breakfast/lunch spot is going sweet and savory. (Repeat).

Sunny Anderson and Ross Mathews team with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay. (Repeat).

Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay. (Repeat).

John dives into the original deep dish pizza in Chicago and learns how to make a mile-high pizza pie. Then in Toronto, he's off to feast on a burger with a sweet pineapple bun and jerk lobster fit for a king. (Repeat).

The York Fair in Pennsylvania, which dates back to 1765, offers dishes that include a taste of Christmas, a pretzel stuffed with a burger, fork-free chick'n'waffle and apple pie funnel cake. Also: The Steuben County Fair in Upstate New York features its own version of a Cuban sandwich, five-alarm fried fudge, and the rainbow sugar waffle. (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 explores how sugar, chocolate, butter and cream are valuable ingredients at a brunch diner; and he visits a New Orleans restaurant that has been serving po'boys since 1929. Also: a Vancouver Mexican eatery known for its fresh menu offerings. (Repeat).

Highlights include a Vancouver burger bar and authentic Greek cuisine in Toronto. Also: John checks out the handmade pies sold at Royers Café in Round Top, Texas. (Repeat).

John discovers globally inspired brunch ideas in Victoria, B.C.; visits Tennessee for some Southern BBQ; and tours an Italian bakery in Toronto. (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).

The York Fair in Pennsylvania, which dates back to 1765, offers dishes that include a taste of Christmas, a pretzel stuffed with a burger, fork-free chick'n'waffle and apple pie funnel cake. Also: The Steuben County Fair in Upstate New York features its own version of a Cuban sandwich, five-alarm fried fudge, and the rainbow sugar waffle. (Repeat).

John dives into the original deep dish pizza in Chicago and learns how to make a mile-high pizza pie. Then in Toronto, he's off to feast on a burger with a sweet pineapple bun and jerk lobster fit for a king. (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 explores how sugar, chocolate, butter and cream are valuable ingredients at a brunch diner; and he visits a New Orleans restaurant that has been serving po'boys since 1929. Also: a Vancouver Mexican eatery known for its fresh menu offerings. (Repeat).

Highlights include a Vancouver burger bar and authentic Greek cuisine in Toronto. Also: John checks out the handmade pies sold at Royers Café in Round Top, Texas. (Repeat).

Brad Smith challenges baking teams to capture the cuteness of Santa, Mrs. Claus, and the reindeer as toddlers around the North Pole to impress judges. (Repeat).

Ree Drummond and Eddie Jackson invite four cookie-making couples to make two Christmas gift tags -- one for each. Then, the pairs construct a fortress fit to withstand a snowball fight with a ready pile of "snowballs" hoping to win $10,000. (Repeat).

Ree Drummond and Eddie Jackson task five cookie makers with taking on a new trend in DIY Christmas decor -- string art! Then, the carnival comes to town as the remaining bakers construct Christmas cookie carousels that spin round and round for $10,000. (Repeat).

The gingerbread men are having a North Pole party, and five cookie makers must come up with their costumes. Then, Ree Drummond and Eddie Jackson find the bakers' inner architect with a challenge to construct candy-filled versions of Downtown North Pole. (Repeat).

Cookie makers reveal who's on Santa's list by creating cookies showing someone doing a good deed and another being naughty. Then, Ree Drummond and Eddie Jackson have competitors create a display of cookie angel figurines filled with good spirits. (Repeat).

The cookie makers come up with their own design for a young Santa and Mrs. Clause; and build an edible cookie greenhouse. (Repeat).

The remaining cookie makers come up with edible Christmas-themed comic strips; and cookie ornaments using tiny ingredients. (Repeat).