Flavour Network Canada

The six remaining chefs compete in a three-round conveyor-belt sushi tournament; in the end, two chefs will battle it out to see who keeps their place in the competition.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Guy Fieri invites three cheese-loving chefs to the Flavortown Market; whichever chef creates the tastiest cheese dinner wins $10,000 and faces off against the all-star judge of their choice for the cheese championship.

Guy Fieri wants three produce-loving pros to let the world know how delicious vegetarian cuisine can be, so they make a comfort classic using only plant-based foods, and the winner takes on an all-star judge.

Three sandwich fanatics show Guy Fieri their stacked skills in Flavortown Market by making a decadent sandwich with their fantasy food draft picks, and the winner battles an all-star judge.

Guy Fieri invites three spice experts to prove how heated things can get, but all the chile peppers are out of stock; the round one winner receives an automatic $10,000 before taking on an all-star judge in the ultimate spicy showdown.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

Scorpion pizza loaded with edible insects; deep fried butter; hot beef sundae; deep fried mac & cheese; saltwater taffy; chicken tinga masala tostada.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Newfie Steak secret; caramel chicken; beef & bison stew.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

Scorpion pizza loaded with edible insects; deep fried butter; hot beef sundae; deep fried mac & cheese; saltwater taffy; chicken tinga masala tostada.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Newfie Steak secret; caramel chicken; beef & bison stew.

Breakfast pizza; bacon-wrapped meatloaf; BBQ pork sandwich.

Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest; sampling Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Tyler Florence takes the teams to Lake Charles, La., where they plunder one another's trucks for a challenge judged by foodie pirates; thousands of customers swarm the trucks, stressing one team to implosion and propelling another to new heights.

Tyler Florence brings the teams into Biloxi, Miss., where they hope to rack up some big sales; however, none of them are prepared for the backlash when they get accused of price gouging.

Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.

Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.

Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.

The finalists join Tyler Florence for the last leg in Fort Meyers, FL, where they face some intense selling and challenges; at the South Beach Wine and Food Festival in Miami, one team will claim $50,000.

The six remaining chefs compete in a three-round conveyor-belt sushi tournament; in the end, two chefs will battle it out to see who keeps their place in the competition.

Carla Hall goes on a slow and low trek to dig up the roots of barbecue.

Carla uncovers the start of tacos al pastor.

Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.

Noah Cappe tackles the scooperbowl sundae at the Riverside County Fair and Date Festival in Indio, Calif.; he visits the Houston Livestock Show and Rodeo for the on-Pho-gettable burger and dines on royal treats at the Medieval Fair of Norman, Okla.

Noah Cappe dines on the magically fun Carnival in a Cup at the Fourth Avenue Street Fair in Tucson, Ariz.; Noah tests his strength against the macho nacho grilled cheese at the South Florida Fair and the OC devil dog at Winter Fest OC in California.

Carla Hall goes on a slow and low trek to dig up the roots of barbecue.

Carla uncovers the start of tacos al pastor.

Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.

Tyler Florence brings the teams into Biloxi, Miss., where they hope to rack up some big sales; however, none of them are prepared for the backlash when they get accused of price gouging.

Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Carla Hall goes on a slow and low trek to dig up the roots of barbecue.