Flavour Network HD

Justine tries La Ferme d'Ulteria's celebrated goat cheese, prepares a salad and works with chef Leo on a captain's dinner.

Justine goes on a unique truffle experience in Sorges, where she learns how to find them and the authentic methods to savor their taste.

Justine ventures into the charming old town of Sarlat, exploring its vibrant local market. After sampling the regional delicacies and purchasing fresh produce, Justine crafts a delectable confit duck dish.

After preparing mussels in a stunning chateau, Justine travels to the village of Brantome, where she meets a Michelin-starred chef and learns the techniques of fine French cooking.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

At Catch 22 Lobster Bar, classic comfort dishes turn into magnificent lobster creations; at Chicago Style Pizza, a favorite is a pizza stuffed into another pizza; at Topanga Cafe their specialty is Mexican dishes.

Travel the world for delicious meals.

The sauciest and juiciest meals.

At the Urban Deli they serve huge deli sandwiches; Ches's Fish and Chips remains tight-lipped on a famous family batter recipe; at Reggie's Hot Grill John settles an argument between best friend owners.

Noah Cappe arrives at the Calgary Stampede ready to eat! He starts with Scorpion Pizza: a slice of pizza loaded with edible insects.

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

Noah visits the Houston Livestock Show and Rodeo and samples the Texas Chili Burger and the Big Texas Barbecue Baked Potato; Lemonade Days in Dunwoody, Ga., for the Rise & Shine Pizza; a sushi burrito; the wacky Funnel Cake Dog.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

John touches down in Regina, SK, to try Saskatchewan's take on sushi with the pork belly press; in Portland, Ore., he tries something new with a spicy twist; he checks stacked n' smoky BBQ off his bucket list in Toronto, ON.

At Catch 22 Lobster Bar, classic comfort dishes turn into magnificent lobster creations; at Chicago Style Pizza, a favorite is a pizza stuffed into another pizza; at Topanga Cafe their specialty is Mexican dishes.

Travel the world for delicious meals.

The sauciest and juiciest meals.

At the Urban Deli they serve huge deli sandwiches; Ches's Fish and Chips remains tight-lipped on a famous family batter recipe; at Reggie's Hot Grill John settles an argument between best friend owners.

Innovative chefs take classics like corn dogs, s'mores, Italian grissini, and a full pancake breakfast, kick the flavors up a notch and turn them into handheld fun; from s'mores to a full pancake and sausage breakfast, it's all on a stick.

Bacon cheeseburgers are transformed into dumplings; lobsters inside a toaster pastry; hot dogs, PB&J, fish sticks and more are transformed into unforgettable dishes.

Chefs spoon up their favorite twists on scrumptious soups; French onion soup stuffed in a Bavarian pretzel; Matzah ball soup with a Thai twist; a Pho-inspired French dip sandwich; a giant dumpling filled with soup.

These chefs have a penchant for peppers so they're twisting classic foods and cranking the heat up on fried chicken, Mexican street corn, mac and cheese, shrimp scampi, and BBQ brisket.

Chefs across the nation show off their most expensive creations by elevating classic foods with over-the-top ingredients; a 30-pound ostrich leg covered in gold leaf; the world's most expensive milkshake; cannoli stuffed with caviar.

Talented chefs are taking their favorite mom-made recipes and adding tasty twists and turns; shepherd's pie, buttermilk pancakes, shrimp and grits, and tacos all get delicious makeovers that rival any mom's masterpiece.

Deep-fried food has always been a popular favorite; chefs have transformed classic Italian pasta, mashed potatoes, BBQ ribs and even the famous Philly cheesesteak into deep-fried fantasies.

Chefs show off their culinary skills with unexpected breakfast twists on cinnamon rolls, pancakes, eggs Benedict and more, creating dishes viewers will want to experience at any time of the day.

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

Yia gets an offer to join Ryan "Backwoods" Dodd and his mentor, Barry Carter, on a squirrel hunt.

Clint Carter and Dave Buchanan devise an ingenious way to rebrand carp.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

Yia gets an offer to join Ryan "Backwoods" Dodd and his mentor, Barry Carter, on a squirrel hunt.

Clint Carter and Dave Buchanan devise an ingenious way to rebrand carp.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Innovative chefs take classics like corn dogs, s'mores, Italian grissini, and a full pancake breakfast, kick the flavors up a notch and turn them into handheld fun; from s'mores to a full pancake and sausage breakfast, it's all on a stick.

Bacon cheeseburgers are transformed into dumplings; lobsters inside a toaster pastry; hot dogs, PB&J, fish sticks and more are transformed into unforgettable dishes.

Chefs spoon up their favorite twists on scrumptious soups; French onion soup stuffed in a Bavarian pretzel; Matzah ball soup with a Thai twist; a Pho-inspired French dip sandwich; a giant dumpling filled with soup.

These chefs have a penchant for peppers so they're twisting classic foods and cranking the heat up on fried chicken, Mexican street corn, mac and cheese, shrimp scampi, and BBQ brisket.

Chefs across the nation show off their most expensive creations by elevating classic foods with over-the-top ingredients; a 30-pound ostrich leg covered in gold leaf; the world's most expensive milkshake; cannoli stuffed with caviar.

Talented chefs are taking their favorite mom-made recipes and adding tasty twists and turns; shepherd's pie, buttermilk pancakes, shrimp and grits, and tacos all get delicious makeovers that rival any mom's masterpiece.

Deep-fried food has always been a popular favorite; chefs have transformed classic Italian pasta, mashed potatoes, BBQ ribs and even the famous Philly cheesesteak into deep-fried fantasies.

Chefs show off their culinary skills with unexpected breakfast twists on cinnamon rolls, pancakes, eggs Benedict and more, creating dishes viewers will want to experience at any time of the day.

Three Canadian eateries that only offer full-fat options.

Celebrating an important meal of the day.

John is faced with some smokin' hot dishes.

Eight pounds of lobster at Saint John Alehouse; German fare at Fraser Park Restaurant.

South African mincemeat delicacy; deep-fried "poached" eggs with homemade hollandaise sauce; seafood pizza and Cajun mussels.

John revisits the most over-the-top brunch bennies.

John revisits the best Italian kitchens.

Pulled pork and spice-rubbed ribs from Boneheads BBQ; the Dam Pub serves up shepherd's pie potatoes; John dines on triple-cheese lasagna at the Landmark Cafe.

Rachael shows how to make a white, quick cooking Ragu sauce that she serves over ribbony pappardelle pasta, cooked al dente style.

Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.

Elk is one of Andrew Zimmern's favorite proteins, with its lean, mild red meat; first up, he is making a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.

Andrew Zimmern is cooking with cherrystone clams, one of his all-time favorite ingredients, cooking two recipes; first, he demonstrates his version of a grilled clams casino.

Donal Skehan immerses himself in the lives and kitchens of people of various faiths, to discover how the food we eat - and choose not to - expresses who we are and what we believe.

Eight previous contestants return to battle against eight ambitious rookies for a chance at the grand prize; the rookie chefs prepare the best versions of their signature dishes within 45 minutes; the veterans must attempt to create the same dishes.

The chefs must prepare their own risotto dish; the chefs face their first dinner service.

The chefs serve lunch to a room full of Marines, preparing dishes that represent the air, the land and the sea; a dramatic dinner service ends with a contestant walk-out.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

Teams are tasked with cooking halibut in seven different ways; a dinner service; an elimination; pianist Stephan Moccio; chef David LeFevre.

The chefs must create a dish using potatoes as the key component; the pressure becomes unbearable for one chef, leading to a chaotic dinner service.

A challenge involving cooking five commonly served "staple" dishes; chef Ramsay makes changes to a dining service.

The final 10 chefs are surprised when Ramsay brings in his daughter to celebrate her Sweet 16; each chef must create a worthy dish to be served at her party; a dinner service; an elimination.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

The nine chefs must prepare authentic Chinese dishes; chef Shirley Chung is a guest judge; the winning team earns a trip to Las Vegas; a dinner service.

The dining room gets an Italian transformation for the blind taste test; the two teams cook to honor supporters of St. Jude Children's Research Hospital and the Waterkeeper Alliance, with a new five-course Italian menu.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

The nine chefs must prepare authentic Chinese dishes; chef Shirley Chung is a guest judge; the winning team earns a trip to Las Vegas; a dinner service.

Eight previous contestants return to battle against eight ambitious rookies for a chance at the grand prize; the rookie chefs prepare the best versions of their signature dishes within 45 minutes; the veterans must attempt to create the same dishes.

The chefs must prepare their own risotto dish; the chefs face their first dinner service.

The chefs serve lunch to a room full of Marines, preparing dishes that represent the air, the land and the sea; a dramatic dinner service ends with a contestant walk-out.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

John's first stop is Toronto, ON, for its pizza; he then travels to Portland, Ore., to learn the secrets of good sushi; finally, he cozies up to some fried chicken sandwiches in Winnipeg, MB.

In New York City, N.Y., John digs into some delicious seafood; he then embraces his Russian side in Portland, Ore., with a lesson in making Pelmeni; he then takes off to Charlottetown, PEI, for a surf-side treat.

John gets down to business at an off-the-charts diner in Toronto, ON; he then heads off to Lunenburg, NS, to dine by the seaside; lastly, John skips into a pint-sized restaurant in Seattle, Ore.

John gets dark and checks an eye-popping boar burger with a pitch-black bun off his bucket list in Halifax, NS; John travels to New York City, NY to eat some one-of-a-kind Thai cuisine and more.

Jewish classics at The Tallest Poppy; meatloaf muffin at The Cardinal Rule and spicy meatballs at Jr's.

Celebrating all things deep-fried, from chicken to donuts.

Some of John's favourite restaurants haven't changed a thing in generations.

At Blondie's they serve up a 9 lb double-decker hamburger; John is teased at Little Place; pizza sauce stirring skills at Neighbours.

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

Jeff Mauro and Antonia Lofaso challenge the teams to flex their culinary muscles and cook mussels; in the main dish challenge, the recruits tackle the tricky balance of sweet and sour pork; the bottom two must face off in a blind elimination.

Chefs Jeff Mauro and Antonia Lofaso teach the recruits to make an all-American breakfast; for the main dish challenge, the teams throw down on the grill with barbecue chicken.

Jeff Mauro and Antonia Lofaso teach the recruits to craft their own version of a hero sandwich; in the main dish challenge, the teams venture into Mexican cuisine with flavorful enchiladas; the bottom two recruits face off in a taco showdown.

After a mystery scone tasting game, chefs Jeff Mauro and Antonia Lofaso ask the recruits to create their own flavorful scones; the teams prepare a multi-course dinner fit for royalty; some recruits are banished from the kitchen.

The recruits compete in a scavenger hunt race for ingredients before chefs Jeff Mauro and Antonia Lofaso challenge them to dive into making squid ink seafood pasta; the two bottom recruits must make fresh pasta and sauce in a blind challenge.

For the final showdown, chefs Jeff Mauro and Antonia Lofaso guide the recruits in preparing a three-course restaurant-quality meal; judges Gino D'Acampo, Judy Joo and Kelsey Barnard Clark blind-taste the dishes to crown the winner.

The celebrity teams hustle during a head-to-head relay race through a faux-luxury resort to create poolside platters; then, chefs Jeff Mauro and Tiffany Derry challenge them to make crab cakes and seafood curry.

Little Italy in San Diego used to be an Italian food hub, and now it's one of the go-to spots in California for everything from brunch food to late night gourmet; host Matt Richards stokes three rounds of competition.

For the final showdown, chefs Jeff Mauro and Antonia Lofaso guide the recruits in preparing a three-course restaurant-quality meal; judges Gino D'Acampo, Judy Joo and Kelsey Barnard Clark blind-taste the dishes to crown the winner.

The celebrity teams hustle during a head-to-head relay race through a faux-luxury resort to create poolside platters; then, chefs Jeff Mauro and Tiffany Derry challenge them to make crab cakes and seafood curry.

Little Italy in San Diego used to be an Italian food hub, and now it's one of the go-to spots in California for everything from brunch food to late night gourmet; host Matt Richards stokes three rounds of competition.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

Jeff Mauro and Antonia Lofaso challenge the teams to flex their culinary muscles and cook mussels; in the main dish challenge, the recruits tackle the tricky balance of sweet and sour pork; the bottom two must face off in a blind elimination.

Chefs Jeff Mauro and Antonia Lofaso teach the recruits to make an all-American breakfast; for the main dish challenge, the teams throw down on the grill with barbecue chicken.

John is transported back to his childhood at Tre Sorelle; schnitzel at Danske Bistro; authentic seafood chowder at Water Prince.

Urban Diner in Edmonton, Alberta for brunch; Fat City Frank's for hot dogs in Calgary, Alberta; the art of "the big smoke" at Phil's BBQ in Toronto, Ontario.

The golden age of diners at Red Top Diner in Winnipeg, MB; a local favourite at Diner Deluxe in Calgary, AB; Cafe Polenez in Toronto, ON is known for its authentic Polish fare.

There's more than meat at Boon Burger in Winnipeg, MB; doughnut indulgence at Jelly Modern Donuts in Calgary, AB; in Etobicoke, ON, The Musket serves up jager schnitzel.

King's Court Conch Fritters; deep-fried peanut butter and jelly brownie bites; fried green tomato BLT; Cookies and Cream Sandwich; deep-fried cheesesteak; Outlaw Fries; the enormous Suicide Taco.

Noah visits the Kentucky Derby Festival for a pizza called the Kentucky Hot Brown; Ozark-style loaded fries; funnel cake with pumpkin; fried cookie dough; Noah arrives at the South Texas State Fair to enjoy The Swamp Thing and Hush Kitties.

Noah Cappe visits the Nederland Heritage Festival for food and an egg-stravaganza; the Dogwood Festival for an Oh Boy! po'boy sandwich and cocoa bananas.

John travels to Brooklyn, N.Y. to learn the art of the apple-topped grandma pizza from the maestro himself.

John touches down in Toronto, ON, for a crash course in making Hakka wontons; after that, he checks out pizza in Pittsburgh, Penn.; he then has a bucket list soda fountain experience in Brooklyn, N.Y.

John heads to Toronto, ON, to devour decadent cheese; he then heads south of the border to make a pilgrimage to Detroit, Mich., best restaurant; lastly, he visits Edgewater, N.J., to check out a burger.

John is transported back to his childhood at Tre Sorelle; schnitzel at Danske Bistro; authentic seafood chowder at Water Prince.

Urban Diner in Edmonton, Alberta for brunch; Fat City Frank's for hot dogs in Calgary, Alberta; the art of "the big smoke" at Phil's BBQ in Toronto, Ontario.

The golden age of diners at Red Top Diner in Winnipeg, MB; a local favourite at Diner Deluxe in Calgary, AB; Cafe Polenez in Toronto, ON is known for its authentic Polish fare.

There's more than meat at Boon Burger in Winnipeg, MB; doughnut indulgence at Jelly Modern Donuts in Calgary, AB; in Etobicoke, ON, The Musket serves up jager schnitzel.

Ten home bakers enter the kitchen and strive to up their dessert game as they create a chocolate Tic Tac Toe board; in the elimination challenge, the bakers set a scrumptious scene by delivering a cake diorama.

The remaining nine bakers must think beyond the bar as they create a nougat-filled chocolate confection in a surprising shape; the bakers aim to please in the elimination challenge with a dessert that pairs chocolate with cheese.

Eight home bakers must make pies with a decorative crust; the bakers flex their flavor muscles in the elimination challenge by creating a dessert that showcases one of the major taste sensations.

The home bakers bejewel a chocolate sculpture; the bakers create an appealing entremets that replicates a piece of fruit.

With the immunity off the table, the top six bakers pair up to build a magnificent meringue tower; after receiving a postcard from home, the bakers embark on a sweet journey and deliver a dessert showcasing an international ingredient.

The remaining five bakers must rise to the occasion as they bake chocolate bread and use it to make a dessert deli sandwich; in the elimination challenges, the bakers must create a dessert inspired by an iconic film genre.

The final four use their chocolate and confectionary skills to create a delectable trifle terrarium; with one elimination challenge before the finale, the bakers must create a three-tiered suspended cake.

The home bakers are tasked with telling their baking story through four delectable dessert chapters; one baker walks away with the $50,000 grand prize and the title of Great Chocolate Showdown Champion.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

The final four use their chocolate and confectionary skills to create a delectable trifle terrarium; with one elimination challenge before the finale, the bakers must create a three-tiered suspended cake.

The home bakers are tasked with telling their baking story through four delectable dessert chapters; one baker walks away with the $50,000 grand prize and the title of Great Chocolate Showdown Champion.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

The final four use their chocolate and confectionary skills to create a delectable trifle terrarium; with one elimination challenge before the finale, the bakers must create a three-tiered suspended cake.

Ten home bakers enter the kitchen and strive to up their dessert game as they create a chocolate Tic Tac Toe board; in the elimination challenge, the bakers set a scrumptious scene by delivering a cake diorama.

The remaining nine bakers must think beyond the bar as they create a nougat-filled chocolate confection in a surprising shape; the bakers aim to please in the elimination challenge with a dessert that pairs chocolate with cheese.

Eight home bakers must make pies with a decorative crust; the bakers flex their flavor muscles in the elimination challenge by creating a dessert that showcases one of the major taste sensations.

The home bakers bejewel a chocolate sculpture; the bakers create an appealing entremets that replicates a piece of fruit.

Homemade ice cream at Evelyn's Memory Lane Cafe in High River, AB; The Main is known for its deli in Montreal; Dangerous Dan's in Toronto is famous for its burgers.

Chuckwagon Cafe raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread french toast.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

Noah visits the Louisiana Crawfish Festival for seafood and sweets; Noah arrives in Porterville, California, for a fork-free feast of savory funnel cake, deep fried pizza and inside-out pineapple upside down cake on a stick.

Noah arrives at the Deep Pit Barbeque in Chowchilla, Calif., and tries the funnel cake cheeseburger and baja avocado taco; St. Michael's Italian Festival in New Jersey for zeppole; a cheesecake known as Cake 'n Bacon; The Hoboken Fat Boy.

Visiting the Brandywine Strawberry Festival in Pennsylvania for a crab cake/roast beef combo; Silver Dollar Fair in Chico, Calif., to sample the Sinfully Sweet Spicy Cheese Pretzel.

John goes west to Vancouver, BC, to try some unusual and intriguing Chinese plates.

John checks award-winning Mexican food in Cleveland, Ohio; he then heads out west for a taste of Vancouver, BC's culinary mash up, followed by a trip to Ottawa, ON, to meet up with the master of pasta.

John heads to the brunch-crazy city of Victoria, BC, to taste-test the indulgent, super stacked duck confit waffle.

Homemade ice cream at Evelyn's Memory Lane Cafe in High River, AB; The Main is known for its deli in Montreal; Dangerous Dan's in Toronto is famous for its burgers.

Chuckwagon Cafe raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread french toast.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

Guy Fieri is checking out all kinds of culinary, like a Las Vegas food truck smoking up monster sandwiches and a California comfort spot with pot pie; a Mediterranean joint's beef skewers and tandoori chicken.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.

In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.

Guy Fieri's flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.

Guy Fieri's grabbing seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.

Guy Fieri tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

Guy Fieri's getting stuffed and sandwiched; in Los Angeles, a taco truck goes big with the birria; in Bend, Ore., it's Polish-palooza with lights-out pierogis; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

Guy Fieri's flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

Great Britain's top chefs compete for the honor of cooking an incredible four-course banquet.

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Guy Fieri is checking out all kinds of culinary, like a Las Vegas food truck smoking up monster sandwiches and a California comfort spot with pot pie; a Mediterranean joint's beef skewers and tandoori chicken.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.

In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.

Guy Fieri's flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.

Highland Kitchen in Edmonton, AB is known for its Ukrainian-inspired fare; Pfanntastic Pannenkoek in Calgary, AB serves up some Greek family fun.

The Sugarbowl in Edmonton is known for its cinnamon buns; the Grilled Cheese in Toronto serves what it's named for; the Shish Kabob Hut in Ontario is famous for its hot-pepper/feta spread.

Unusual burritos at Chino Locos in Toronto; popular barbeque joint in Ontario; 74 dipping sauces at the Deja vu Cafe in Moose Jaw, Sask.

Huge cheeseburgers and "secret menus" at The Burger's Priest in Toronto; a bakery/pizzeria in Hamilton makes the best pizza crust in town; Salvadorian pupusas in Saskatoon.

Jalapeno cheese skirt burger; cowboy campfire churros; a donut to die for; an onion dog as big as a head.

Soul on a Roll sandwich; To Die For casserole; salted caramel apple gelato; beer can chicken pizza cone.

Fair eats such as the Dynamite dog, North Wood sandwich and barbecue nachos; prairie poutine and a habanero crunch burger.

John dives into the menu of a brunch spot in Montréal, QC; he then tries falafel in Victoria, BC; lastly, he dives into seafood at an institution known for serving the freshest fish.

John travels to Toronto, Ontario, to study Royal Thai cuisine and tries a bright blue dumpling; he then heads to Marathon, Fla., to sample a variation of the state's famous dessert.

John goes to the Walt Disney World Resort in Florida to sink his teeth into some dishes; John then takes himself out for dinner at a burger joint in Toronto, ON, followed by trying Mexican food in Tucson, Ariz.

Highland Kitchen in Edmonton, AB is known for its Ukrainian-inspired fare; Pfanntastic Pannenkoek in Calgary, AB serves up some Greek family fun.

The Sugarbowl in Edmonton is known for its cinnamon buns; the Grilled Cheese in Toronto serves what it's named for; the Shish Kabob Hut in Ontario is famous for its hot-pepper/feta spread.

Unusual burritos at Chino Locos in Toronto; popular barbeque joint in Ontario; 74 dipping sauces at the Deja vu Cafe in Moose Jaw, Sask.

Huge cheeseburgers and "secret menus" at The Burger's Priest in Toronto; a bakery/pizzeria in Hamilton makes the best pizza crust in town; Salvadorian pupusas in Saskatoon.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

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

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

Love Bites is a small restaurant in Saugerties, N.Y., run by childhood sweethearts who have trouble separating their work and personal lives; Gordon Ramsay steps in to save both the cafe and the couple's engagement.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The co-owners of South Brooklyn Foundry don't see eye-to-eye, causing communication to grow toxic while the restaurant falls into more debt; Gordon Ramsay steps in to reassess the Brooklyn eatery's priorities and straighten out the finances.

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.

Brisbane's modern Italians Simone and Viviana are ready to make their mark on the competition with their younger "twist" on traditional Italian dishes.

Justine begins her adventure in Penang's vibrant markets with Pearly Kee as her guide; from there, she delves into the historical tapestry of Sarawak and offers her creative spin on Malaysian dishes.

Justine discovers the diverse blend of Malay, Indian, Chinese and indigenous cuisines as she explores Malaysia, from vibrant markets to serene beaches.

Ramsay urges two brothers to work through their emotional conflicts to save their beloved Bel Aire Diner in Astoria, New York.