Flavour Network HD

Hopeful entrepreneurs pitch themselves to mentors Gordon and Lisa as they vie for one of the seven spots up for grabs on each expert's team.

The culinary entrepreneurs are tasked with kickstarting a brand-new business venture from zero to profit in just 24 hours; in this profit-based challenge, teams must create a bespoke menu that they market and sell to a group of hungry customers.

Teams Ramsay and Vanderpump are challenged to create unique concept bars that stand out in a crowded market; one member of the losing team it eliminated from the competition.

The 12 remaining entrepreneurs partner with Delish to maximize their promotional abilities; Teams Ramsay and Vanderpump create a Fourth of July inspired recipe that can be easily recreated from a 30-minute cook-a-long demonstration.

Teams must craft a seasonal advertising campaign for wines; they must shoot and edit a commercial to present to wine enthusiasts at a launch event, and the team with the least effective campaign finds themselves on the chopping block.

Lorraine and Jason search the United Kingdom and Ireland for the best home cooks.

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

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

The entrepreneurs are tasked with innovating a new chocolate product by crafting an original name, label and jingle for their creations; Mars Inc. executives Rankin Carrol, Esther Gamble and Sarah Bilson serve as guest judges.

Lucia Fox, Michael Baranowski and Chris Georgeson serve as guest judges; the teams must present and sell unusual kitchen gadgets to buyers and brand representatives at the International Food and Drink Event.

In his first mission, Gordon spies on Parthenon, a beloved family-run Greek restaurant in Washington, D.C.; Gordon's assignment is to embolden the owner to modernize and pass the torch of his nearly four-decade legacy to his son.

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

Gordon surveils and works to save a legendary soul food cafe on the verge of losing its legacy.

Hopeful entrepreneurs pitch themselves to mentors Gordon and Lisa as they vie for one of the seven spots up for grabs on each expert's team.

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

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

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetiballs.".

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

Tearing into the Conevore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore.

John arrives in Portsmouth, N.H. to taste a taquito stuffed with braised pig's head; John hits the beach in Tofino, BC and downs a gigantic BBQ sandwich.

John tries a Boston restaurant's signature raviolo filled with a whole egg yolk; in Peggy's Cove, Nova Scotia, John learns the art of the lobster roll from the master of Maritime seafood himself; a Toronto burger joint with signature Ghanaian spices.

John heads to Québec City, QC to explore the flavors of la belle province with ultra-tender braised bison cheek; John gets back to nature in Tofino, BC and tries veggie burger that diners call the best in the province.

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

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

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetiballs.".

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

Luke visits the port city of Kochi, Kerala, where he checks out the iconic Chinese fishing nets, does laundry the old-fashioned way and cooks a famous dish. He leaves the city to witness the state's backwaters and local fishing techniques.

Luke visits the lush plantations of spices in Thekkady and then tours Madurai, the spiritual heart of Tamil Nadu, to find hidden gems with the help of a local food journalist.

Luke uncovers the history of Chettinad and savours its famous cuisine. He then tastes the chutneys in Kumbakonam and explores the exciting food scene in Pondicherry.

Luke visits Chennai, the capital of Tamil Nadu, a bustling city with historic ancient temples, and a vibrant modern art scene.

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.

Stanley heads to Rome in search of the famous four pastas, orders rigatoni all'amatriciana, samples carbonara and tries a selection of cheeses and sausages made from the sheep and pigs farmed in the region.

Audra teams up with local culinary expert Chef Alex Ting for an exploration of Sibu, a city predominantly inhabited by Chinese immigrants from Fuzhou.

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

Luke visits Chennai, the capital of Tamil Nadu, a bustling city with historic ancient temples, and a vibrant modern art scene.

Stanley heads to Rome in search of the famous four pastas, orders rigatoni all'amatriciana, samples carbonara and tries a selection of cheeses and sausages made from the sheep and pigs farmed in the region.

Audra teams up with local culinary expert Chef Alex Ting for an exploration of Sibu, a city predominantly inhabited by Chinese immigrants from Fuzhou.

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

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

Luke visits the port city of Kochi, Kerala, where he checks out the iconic Chinese fishing nets, does laundry the old-fashioned way and cooks a famous dish. He leaves the city to witness the state's backwaters and local fishing techniques.

Luke visits the lush plantations of spices in Thekkady and then tours Madurai, the spiritual heart of Tamil Nadu, to find hidden gems with the help of a local food journalist.

Luke uncovers the history of Chettinad and savours its famous cuisine. He then tastes the chutneys in Kumbakonam and explores the exciting food scene in Pondicherry.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

A traditional Indian fry bread stuffed with some non-traditional ingredients; trying the Great Pacific Pita and the Deep Fried Chili Dog; eating the Marionberry Volcano; visiting the El Dorado County Fair in Placerville, Calif.

Noah visits the Delaware State Fair and tries the Delaware Dog, the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco, along with the Killer Cereal Treat; Noah's second stop is the Obion County Fair in Union City, Tenn.

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Pina Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

John jets to San Diego, Calif., for a crash course in Chicano cooking; John heads to the East Coast to enjoy creamy, slow cooked risotto topped with pan-fried Bay of Fundy scallops; In Toronto, Ont.; John digs his fork into ricotta pancakes.

John jets to Long Beach, Calif., to explore the art of Filipino Brunch, from eggs to island French toast; John rolls down to New Haven, Conn.

John flies to Honolulu for a masterclass in traditional Hawaiian poke and poi made from vibrant purple taro root; across the world, John dives into the fresh seafood around in St. John's, NL with fish tacos and baked oysters.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

Dan Hong embarks on a culinary adventure on the vibrant streets of Hong Kong, discovering the city's diverse food culture.

Dan explores the bustling nightlife of Temple Street in Kowloon, samples the aromas of Hong Kong's infamous stinky tofu, waits in line for clay pot rice and makes his own version at home.

Dan visits a famous congee place on Hong Kong Island. He meets up with Chef Archan Chan to relish the creative and delicious dishes at her modern Cantonese restaurant.

Dan heads out of the city in pursuit of an old school Hakka dumpling house and visits the last remaining underground roasting facility to learn the art of Chinese style roast pork.

Dan tours Hong Kong wonton noodle establishments, visits the traditional dai pai dong on Temple Street and tries handmade fish balls in Kowloon City.

Dan journeys to Hong Kong's picturesque coastal region of Sai Kung where local chef, Margaret Xu cooks him a sublime steamed crab dish. He then searches for a restaurant that specialises in traditional Chinese sweet soups.

Dan explores Kowloon's rich and diverse food legacy, including the humble street-side cart noodles and one of the city's earliest Western fusion restaurants.

Dan heads back to Hong Kong Island for the ultimate street classic: beef brisket noodles. He then visits the Michelin-starred restaurant Celebrity Demon, where he learns the secrets of sweet and sour pork from esteemed chef Alvin Leung.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Bobby Flay is served a signature dish that is out of his comfort zone as "Chopped" host Ted Allen and Chef Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Chef Jet Tila and "The Talk"'s Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity dishes.

Duck hunters universally agree that diver ducks are not worth shooting because they taste fishy; Yia joins Quinn, Ashton and Jacob of the Teton Valley Lodge to hunt a pond in Ashton, ID, to compare the flavor profiles of puddle ducks and diver ducks.

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

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

Hamilton star Christopher Jackson and Chef Josh Capon double-team Bobby Flay while chefs Edwin Bayone and Kyle McClelland deep-fry his ego.

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

Duck hunters universally agree that diver ducks are not worth shooting because they taste fishy; Yia joins Quinn, Ashton and Jacob of the Teton Valley Lodge to hunt a pond in Ashton, ID, to compare the flavor profiles of puddle ducks and diver ducks.

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

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

Dan Hong embarks on a culinary adventure on the vibrant streets of Hong Kong, discovering the city's diverse food culture.

Dan explores the bustling nightlife of Temple Street in Kowloon, samples the aromas of Hong Kong's infamous stinky tofu, waits in line for clay pot rice and makes his own version at home.

Dan visits a famous congee place on Hong Kong Island. He meets up with Chef Archan Chan to relish the creative and delicious dishes at her modern Cantonese restaurant.

Dan heads out of the city in pursuit of an old school Hakka dumpling house and visits the last remaining underground roasting facility to learn the art of Chinese style roast pork.

Dan tours Hong Kong wonton noodle establishments, visits the traditional dai pai dong on Temple Street and tries handmade fish balls in Kowloon City.

Dan journeys to Hong Kong's picturesque coastal region of Sai Kung where local chef, Margaret Xu cooks him a sublime steamed crab dish. He then searches for a restaurant that specialises in traditional Chinese sweet soups.

Dan explores Kowloon's rich and diverse food legacy, including the humble street-side cart noodles and one of the city's earliest Western fusion restaurants.

Dan heads back to Hong Kong Island for the ultimate street classic: beef brisket noodles. He then visits the Michelin-starred restaurant Celebrity Demon, where he learns the secrets of sweet and sour pork from esteemed chef Alvin Leung.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Death by bacon burgerrito; lasagna grilled cheese; salmon waffles sandwiches.

Apple and smoked salmon crepes; Pad Thai; fun sandwiches.

Chicken club sandwich with beef bacon; pulled rabbit ragu; chicken ball burger.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Rachael spices up a charred tomato sauce in pasta dinner in two ways, in minutes; in one dish, she serves the pasta over sausage and in the other dish she pairs the pasta with chickpeas that are seasoned for heat.

Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.

Andrew Zimmern makes homemade wild boar chorizo with ground boar seasoned with cilantro, onion, garlic, chiles and lime and crumbles it into a pot of plump mussels.

Andrew Zimmern is grilling shrimp; he starts with his twist on a Southern country club skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham.

Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to scope out an elk to cull from the herd roaming on their 12,000 acre property.

Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.

Chef Ramsay invites 16 all-stars back to the kitchen for a second chance to prove they have what it takes; a twist on the infamous Signature Dish Challenge; Ramsay stuns the chefs with an announcement.

The 16 chefs compete in their first individual challenge; a dinner service with chef tables; Ramsay makes a shocking decision during elimination.

The remaining chefs compete in teams to complete a four-tiered shellfish tower; a dinner service; an elimination.

The chefs have 45 minutes to create a dish that combines a protein of their choice with ingredients selected during a game of chance; mixed martial artist Paige VanZant and actress/model Shannon Tweed attend the dinner service.

The chefs must work in pairs and cook different types of fish on cedar and hickory wood planks; guest judge chef Ben Ford; Ramsay is frustrated by a contestant and makes a drastic decision.

In his first mission, Gordon spies on Parthenon, a beloved family-run Greek restaurant in Washington, D.C.; Gordon's assignment is to embolden the owner to modernize and pass the torch of his nearly four-decade legacy to his son.

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

Gordon surveils and works to save a legendary soul food cafe on the verge of losing its legacy.

Gordon must orchestrate a fresh start for the owner of a fish-focused restaurant in Chesapeake Bay.

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

Gordon surveils and works to save a legendary soul food cafe on the verge of losing its legacy.

Gordon must orchestrate a fresh start for the owner of a fish-focused restaurant in Chesapeake Bay.

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

Chef Ramsay invites 16 all-stars back to the kitchen for a second chance to prove they have what it takes; a twist on the infamous Signature Dish Challenge; Ramsay stuns the chefs with an announcement.

The 16 chefs compete in their first individual challenge; a dinner service with chef tables; Ramsay makes a shocking decision during elimination.

The remaining chefs compete in teams to complete a four-tiered shellfish tower; a dinner service; an elimination.

The chefs have 45 minutes to create a dish that combines a protein of their choice with ingredients selected during a game of chance; mixed martial artist Paige VanZant and actress/model Shannon Tweed attend the dinner service.

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.

John ventures down to Philadelphia for a spot famed for their Guatemalan food; John gets his hands dirty with the master of meat in Toronto where he learns the secret behind their renowned elk sliders.

John journeys to Orlando, FL, and digs into the craziest brunch of his life; homemade biscuits, bacon, eggs, and a 5-cheese mac and cheese, all stacked on one plate.

In Honolulu, John tries out the hapa restaurant of his wildest dreams, mixing American classics with Korean flavors and Hawaiian ingredients for a truly delicious experience.

Caribbean roti, platain and eggplant; Guilty Pleasure; sandwiches for a crowd.

Bacon, tomato, onion and cheddar omelette; macaroni and cheese with elk; ox tongue sandwich.

John revisits some of his favorite chefs; Shine in Victoria; The Early Bird in London, Ont.; Antoinette's in Whitehorse, Yukon.

John revisits old friends in their restaurants and shares special Christmas meals.

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

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

Gordon must orchestrate a fresh start for the owner of a fish-focused restaurant in Chesapeake Bay.

Chefs Jeff Mauro and Tiffany Derry are ready to mold a new batch of celebrity recruits into kitchen MVPs; first, the celebs whip up red-carpet-worthy dishes to show off their culinary chops; then, the chefs teach their teams spicy piri piri chicken.

Chefs Jeff and Tiffany teach the teams a soup and sandwich combo before tackling the main dish challenge of eggplant parmesan and handmade pasta; the bottom two recruits must battle it out in a blind elimination appetizer cook-off.

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.

Chefs Jeff Mauro and Tiffany Derry wrangle the recruits into action to rustle up some Tex-Mex tacos; then, it's time for a high-stakes main dish challenge, cowboy rib-eye steaks with potato and vegetable sides.

The recruits are tasked with creating an afterparty event that's high on flavor and flair; then, chefs Jeff Mauro and Tiffany Derry challenge their teams to craft brunch burgers with fries and a Bloody Mary.

The recruits embark on a scavenger hunt to uncover ingredients and piece together a mystery dish. Then, in the main dish challenge, chefs Jeff Mauro and Tiffany Derry teach their teams how to make elevated proteins and luxury desserts.

Chefs Jeff Mauro and Tiffany Derry mentor the final recruits in preparing a three-course restaurant-quality meal. Judges Judy Joo, Viet Pham and Justin Sutherland decide who takes home the $25,000 charity prize and ultimate bragging rights.

Stanley heads to Rome in search of the famous four pastas, orders rigatoni all'amatriciana, samples carbonara and tries a selection of cheeses and sausages made from the sheep and pigs farmed in the region.

The recruits embark on a scavenger hunt to uncover ingredients and piece together a mystery dish. Then, in the main dish challenge, chefs Jeff Mauro and Tiffany Derry teach their teams how to make elevated proteins and luxury desserts.