The Cooking Channel HDTV (Canada) (COOK)

Gesine bakes a big brunch with what remains of last season's maple syrup harvest while her husband, Ray, is in the yard tapping the trees for this year's crop.

Gesine prepares focaccia pizza with a side of potato puppies made from leftover meatballs and mashed potatoes.

Pro and amateur bakers face off during a fruit tart battle, but some find the challenge a tough nut to crack when pistachios are introduced as the surprise ingredient. In Round 2, host Lorraine Pascale and judges Sunny Anderson and Zac Young see which bakers best combine a variety of mustards with their sweet treats.

The surprise ingredient encourages the bakers to think small, as beans must be layered into campfire classic s'mores. Host Lorraine Pascale and judges Damiano Carrara and Damaris Phillips get their vegetable course in Round 2 when zucchini challenges contestants to avoid getting squashed.

The Texas Cowboy Hall of Fame commemorates a historic location with a full-size saddle cake that looks like it's made from hand-tooled leather; and a groom's cake represents everything near and dear to him as it includes a replica of his boat. (Repeat).

A beautiful bride-to-be gets a surprise octagonal cake that telescopes into five tiers at the press of a button. A groom who is obsessed with the Mustang from the movie Gone in 60 Seconds requests a replica cake with working headlights, and one baker crafts a groom's cake to look like his trusty barbecue smoker. (Repeat).

Something unexpected pops out of a very special cake for a mariachi celebration. Dinosaur World is celebrating the 25th anniversary of the movie Jurassic Park with a gigantic dinosaur cake that captures an iconic scene from the film. Then, one baker is tasked with creating an out-of-this-world cake to celebrate teachers at an end-of-year party. (Repeat).

Larger-than-life cowboy boots have one baker stepping out of her comfort zone to wow a rancher for his surprise birthday party. Another baker goes to great pains to sculpt the perfect fondant-free buttercream Mexican dress cake. And a Fort Worth baker creates painstaking centerpieces for an ocean-themed wedding complete with a scuba tank groom's cake.

At Mrs Joy's Fabulous Treats in Lynchburg, VA self-taught bakery owner Tarsha is overworked and underpaid. She's so fed up she's thinking about calling it quits. Steve shows her some professional baking tricks and helps her discover that the key ingredient for success is trusting her staff to do a great job. (Repeat).

A couple wants to find the balance between their work and personal life at OMG Baked Goodness in Toronto. (Repeat).

Three chefs fight the flame for a chance to win $10,000. They test their chops in the Crossfire Round before setting the table for a bountiful fall harvest in the Feast of Fire.

Three chefs put their grilling talents to the test for a chance to win $10,000. In the Crossfire Round, they face a battle of the epic sandwich, while in the Feast of Fire, fruit meets flame for a fiery and flavorful marriage.

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).

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).

John checks out Bloomfield, ON and checks mouth-watering flame-grilled meats off his bucket list with a jaw-dropping 50oz Côte de Boeuf. John jets to Boston, MA for a masterclass in Thai street food and dives into the creamy crab curry. (Repeat).

John flies to Courtenay, BC to dive into the spectacular seafood on offer and dip his spoon into their signature seafood chowder. In Boston, MA, John gets his brunch on and chows down on some avocado toast with a Mexican twist. (Repeat).

John arrives in Portsmouth, New Hampshire, just in time for a taquito stuffed with braised pig's head. John jets off to the East Coast to meet the St. John's, Newfoundland and Labrador, chef making mouth-watering fried rice. (Repeat).

Andrew features the culinary scene of Glasgow, Scotland.

Andrew explores the city of Cork, Ireland.

Carrot-based recipes are featured, including cakes and salads.

A look at the gyro.

Coq au vin (chicken with wine) is spotlighted.

Rice-based recipes are created, including a rice salad.

Eddie Jackson finds a variety of foods where the flavor is all wrapped up.

Eddie proves it's what's inside that counts as he explores the best dishes with inner beauty. Whether it's a sweet-stuffed dessert or a meat-packed main course, these dishes are filled with the right stuff.

Eddie Jackson tries out different types of donuts for every meal.

Eddie Jackson proves that mac and cheese doesn't have to be a side dish as he finds ways to incorporate it into a full day of meals. From breakfast biscuits and pancakes to meaty dishes with a unique dessert, it's a full day the cheesy way.

The teams of cake artists literally face the BIGGEST challenge as they try to defy gravity and sculpt edible muscles for their cakealike of Dwayne "The Rock" Johnson. Stuntman Myles Humphus joins the panel to judge the cake creations and pick the winner.