Flavour Network HD

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.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

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.

The American Cheesesteak Co. in Vancouver; Soulvye in Orangeville, Ontario, features Caribbean dishes; Murrays Sandwich Emporium in Toronto.

Smoked meat in Toronto; outdoor eating at the Wildside Grill; Asian-style waffles.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

Caliente curls; chile relleno dog; mac and cheese bacon burger; cowboy beans; the Sunnyside burger; tropical tantalizer.

Breakfast on a stick at the Sonoma Marin Fair; the Green Goddess; classic cheese curds and the pink taco.

Minneapple pie and jalapeno wontons at the Red River Valley Fair in North Dakota; the Rockin' Roti and the OMG Bar.

John heads to the heart of Canada to taste the flavor of Saskatoon, SK's Asian fusion; he then takes off to Seattle, Wash., to dip his spoon into some French cuisine; lastly, he jets to Charlottetown, PEI, for a Maritime taste sensation.

John checks a pancake palace off his list in New Jersey with a mouthwatering savoury fried chicken and cheddar stack.

John dives headfirst into fluffy homemade gnocchi swimming inside a saucy Sorrentina-style bread bowl in Pittsburgh, Pa.; he heads to Miami, Fla., to taste Cuban finger food croquetas.

The American Cheesesteak Co. in Vancouver; Soulvye in Orangeville, Ontario, features Caribbean dishes; Murrays Sandwich Emporium in Toronto.

Smoked meat in Toronto; outdoor eating at the Wildside Grill; Asian-style waffles.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

Tom heads to Cambridgeshire to make a beetroot and feta salad before heading to Kent to see what goes into producing British apples.

Tom Kerridge hits the road in his 1950s food truck to discover what it takes to produce the food on people's plates and to cook with the British ingredients he finds along the way.

Tom and his truck head to Cornwall to cook his favorite sardines recipe, make an early start at a dairy farm and make his ultimate rice pudding dish.

Tom Kerridge heads to Scotland to see how the star of one of his favorite dishes is produced and to make his take on strawberries and cream.

Tom Kerridge hits the road in his 1950s food truck to discover what it takes to produce the food on people's plates and to cook with the British ingredients he finds along the way.

Tom Kerridge hits the road in his 1950s food truck to discover what it takes to produce the food on people's plates and to cook with the British ingredients he finds along the way.

Stanley explores his former home of Tuscany; he participates in a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Milan, Stanley enjoys an aperitivo and makes pizzoccheri; classic Milanese veal chops and risotto.

Audra sets out on a culinary expedition, venturing 60 km south of Kuching to the village of Kampong Sadir.

Audra Morrice delves into Sarawak's vibrant Indigenous heritage through its diverse cuisine, venturing across the Malaysian island state.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Milan, Stanley enjoys an aperitivo and makes pizzoccheri; classic Milanese veal chops and risotto.

Audra sets out on a culinary expedition, venturing 60 km south of Kuching to the village of Kampong Sadir.

Audra Morrice delves into Sarawak's vibrant Indigenous heritage through its diverse cuisine, venturing across the Malaysian island state.

Tom heads to Cambridgeshire to make a beetroot and feta salad before heading to Kent to see what goes into producing British apples.

Tom Kerridge hits the road in his 1950s food truck to discover what it takes to produce the food on people's plates and to cook with the British ingredients he finds along the way.

Tom and his truck head to Cornwall to cook his favorite sardines recipe, make an early start at a dairy farm and make his ultimate rice pudding dish.

Tom Kerridge heads to Scotland to see how the star of one of his favorite dishes is produced and to make his take on strawberries and cream.

Tom Kerridge hits the road in his 1950s food truck to discover what it takes to produce the food on people's plates and to cook with the British ingredients he finds along the way.

Tom Kerridge hits the road in his 1950s food truck to discover what it takes to produce the food on people's plates and to cook with the British ingredients he finds along the way.

A Scotsman cooks Bennies and Hash in Victoria; unique Bahn Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

Fan favorites picks including The Hogtown Vegan, The Dish Bistro and Motor Burger.

Klondike Rib and Salmon Grill in Whitehorse, Yukon; poutine in Glase Bay, N.S.; Turkish food in Edmonton.

John makes Croque Madam in Halifax; making samosa in Victoria, B.C.; cinnamon buns in Edmonton.

Noah visits the Royal Winter Fair in Toronto, Canada, to sample The Blue Balsamic and The Mean Green; Noah visits the State Fair of Louisiana and tries Lupita's Gorditas, The Five Pounder burger and Not Yo Average Nachos.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep fried baklava at Dickens on the Strand in Galveston, Texas.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

John goes to Miami, FL for a Puerto Rican feast; he heads to Tucson, AZ to meet the family behind the Tex-Mex masterpiece that is the chimichanga; he sinks his teeth into classic West Coast fish and chips in Victoria, B.C.

John travels back in time to the ultimate retro Las Vegas steakhouse; he gets a sneak peek into Vancouver's coolest Italian joint.

John heads to a BBQ spot in Phoenix, Ariz., followed by a culinary party in Miami, Fla.; he then dives into the heart of soul food in Savannah, Ga., where he discovers how they make peach cobbler in the Peach State.

A Scotsman cooks Bennies and Hash in Victoria; unique Bahn Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

Fan favorites picks including The Hogtown Vegan, The Dish Bistro and Motor Burger.

Klondike Rib and Salmon Grill in Whitehorse, Yukon; poutine in Glase Bay, N.S.; Turkish food in Edmonton.

John makes Croque Madam in Halifax; making samosa in Victoria, B.C.; cinnamon buns in Edmonton.

Adam ticks Yorkshire Pudding in Yorkshire off his foodie bucket list; he also tries Yorkshire parkin, the very best local rabbit and an innovative Yorkshire tea-inspired dessert.

Adam is in Kent to eat a very special sandwich in Sandwich, before exploring more amazing eats, including Whitstable oysters, traditional fish and chips and a new baked sensation, the cruffin.

In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants; he checks out meat pies from a local butcher.

In the Peak District, Adam learns more about the accidental invention of Bakewell pudding; he then visits a gastropub for his first taste of local grouse.

Adam samples the famous Eton mess in Eton; he also enjoys afternoon tea fit for a royal in Windsor, samples venison in bonbon bar snacks and makes some tasty fudge.

In Wales, Adam tries Glamorgan sausage in Glamorgan; he enjoys Welsh rarebit and Welsh cakes and bites into his Polish heritage with pierogis.

Adam has a hearty hot pot in Lancashire; he also tries a Brazilian sausage roll, black pudding and Korean chicken-topped waffle.

Adam tries cheddar in Cheddar; he continues his rural discoveries with a cheesy celeriac bake with leeks that he harvests himself and farm-fresh chocolate milk.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for victory.

Chef Eric Adjepong has a smile on his face as he takes on his friends, Bobby Flay's Titans; with $25,000 and bragging rights on the line, Eric must manage the clock and the pressure from his pals.

Chef Kaleena Bliss is on a competition winning streak; chef Kaleena is beaten Bobby Flay, and now he's invited her to try her luck at the Titans, while Bobby's protégé, Chef Hillary Sterling, dishes out tough critiques.

Yia takes a trip to Yellowstone with Western River Anglers for lake Trout.

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

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Yia takes a trip to Yellowstone with Western River Anglers for lake Trout.

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