Flavour Network HD

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

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

Audra journeys to Mukah, a coastal fishing town about a two-hour drive from Sibu and well-known for seafood. He goes to a Tellian hamlet and fishes for big-headed prawns.

The bakers start with filled tuiles in the Signature challenge, then take on a classic British biscuit for the Technical challenge; finally, the Showstopper pushes the bakers to create a sweet depiction of a day in their life.

In the Signature, contestants must present a fruit-forward bundt cake; the Technical introduces a decadent Brooklyn favorite without a recipe; for the Showstopper, the bakers must create illusion cakes that reflect their ultimate cravings.

The Signature challenge starts with a duo of soda breads; in the Technical, a tricky custard-filled treat that demands precision in frying and filling; for the Showstopper, the bakers create a four-legged bread sculpture.

In the Signature, they tackle a tarte Tatin, a caramelized French classic; a Technical that demands finesse with a fancy French pastry; the Showstopper asks for a decorative vertical pie whose layers tell a story through design and flavor.

A Signature crème caramel; the Technical introduces an Eastern European bake that's as complex as it is mysterious; for the Showstopper, the bakers create a jelly art masterpiece, combining beauty and flavor in one visually captivating creation.

A rich chocolate tart for the Signature challenge; a Technical that has the bakers in knots with a braided Swedish bake; for the Showstopper, they must create a breathtaking spring landscape, blending beauty, texture, and flavor into a masterpiece.

Two-time Pro Bowl wide receiver DK Metcalf, actor Amy Smart, defensive end Arik Armstead, Emmy-winning sports commentator Katie Nolan, and NFL legend Tony Gonzalez tackle three game day baking challenges officiated by Paul Hollywood and Prue Leith.

Birthday cake, cheesecake, Thai iced tea, bananas foster, and s'mores all get reimagined as delicious takes on the classic.

Chef and best-selling cookbook author Carla Hall travels the world to pinpoint the origins of ice cream.

Two-time Pro Bowl wide receiver DK Metcalf, actor Amy Smart, defensive end Arik Armstead, Emmy-winning sports commentator Katie Nolan, and NFL legend Tony Gonzalez tackle three game day baking challenges officiated by Paul Hollywood and Prue Leith.

Birthday cake, cheesecake, Thai iced tea, bananas foster, and s'mores all get reimagined as delicious takes on the classic.

Eric Adjepong welcomes three spud experts from across the country to challenge Alex Guarnaschelli with one of America's top foods; judges Simon Majumdar and Ricardo Zarate determine if one of these chefs can beat chef Alex in her own kitchen.

Alex Guarnaschelli enters the arena to face three Southern comfort food experts hailing from Mississippi, Tennessee and North Carolina; the chefs will have to strategize on their comfort food in hopes of knocking Alex out of the competition.

Chef Alex Guarnaschelli and three skilled chefs from California, Massachusetts and Colorado take on bacon; the chefs test their abilities and bacon know-how to knock out chef Alex.

Eric Adjepong welcomes three James Beard-winning chefs from Illinois, Georgia and California to the arena; these chefs are ready to show Alex Guarnaschelli and judges Stephanie Izard and Kwame Onwauchi just how they won their culinary award.

Anna demonstrates how to make pound cake from a classic lemon to more advanced recipes.

How make a steamed pudding.

How to make a classic brioche; over-the-top decadent desert.

Anna demonstrates how to make upside down cake from simple to more advanced techniques.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

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.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

East Coast hospitality in St. John's; barbecue at Fat Bob's Smokehouse in Buffalo; Canadian-themed pizzas.

Jesse Palmer pays homage to Earth's creatures by asking the bakers to create a plated dessert inspired by an insect; the bakers celebrate Earth Day with Duff Goldman, Kardea Brown and Nancy Fuller by making a geographically inspired baked Alaska.

Jesse Palmer prepares for the Indian festival of Holi by challenging the bakers to make colorful doughnuts; the bakers design elephant cakes that transport the judges to Thailand's Songkran Water Festival.

Jesse Palmer is throwing a spring prom, and he tasks the bakers with making macaron corsages; the bakers blend fashion with baking to create tsunami prom dress cakes in hopes that Duff Goldman, Kardea Brown and Nancy Fuller name them prom royalty.

When April showers come, it's time to head indoors for Jesse Palmer's spring tea party, where the bakers make petit fours; the competitors join judges Duff Goldman, Kardea Brown and Nancy Fuller around the maypole with May Day shortcake wreaths.

Jesse Palmer challenges the bakers to create Kentucky Derby cocktail-flavored eclairs.

Surrounded by spring music, Jesse Palmer asks the bakers to make music festival cupcake crowns featuring succulents; the bakers get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets with NOLA snowball flavors.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking 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.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking 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.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer pays homage to Earth's creatures by asking the bakers to create a plated dessert inspired by an insect; the bakers celebrate Earth Day with Duff Goldman, Kardea Brown and Nancy Fuller by making a geographically inspired baked Alaska.

Jesse Palmer prepares for the Indian festival of Holi by challenging the bakers to make colorful doughnuts; the bakers design elephant cakes that transport the judges to Thailand's Songkran Water Festival.

Jesse Palmer is throwing a spring prom, and he tasks the bakers with making macaron corsages; the bakers blend fashion with baking to create tsunami prom dress cakes in hopes that Duff Goldman, Kardea Brown and Nancy Fuller name them prom royalty.

When April showers come, it's time to head indoors for Jesse Palmer's spring tea party, where the bakers make petit fours; the competitors join judges Duff Goldman, Kardea Brown and Nancy Fuller around the maypole with May Day shortcake wreaths.

How to make desserts that feature nuts.

Gluten-free desserts without conventional wheat flour.

How to make shortbread cookies.

How to make sticky buns.

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.

At the Great American Foodie Fest in Las Vegas; Noah Cappe goes crazy for an Ube Funnel Cake and the Tamago Burger; a New England fall classic; The Final Round; a Kettle Korn ice cream sandwich.

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.

Venison burger and barbecue sandwiches at Buck Stop; Soup at The Burnt Tongue; Belgian fries and waffles.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

Chilean breads and desserts at Panaderia Latin Bakery in Vancouver; gourmet fry toppers at The Mess Hall Poutinerie; deli sandwiches in Boston.

Barbecue at MEAT in Edmonton; Italian pizza and pasta in Ottawa; friendly classics in Winnipeg.

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

It's the 20th anniversary series; four chefs compete for Northern Ireland with canapés, starters and fish dishes celebrating Britons of the past for a banquet at Blenheim Palace.

The three chefs from Northern Ireland are halfway through their heat and the pressure is mounting; they each serve a unique take on the brief celebrating great Britons of the past for a banquet at Blenheim Palace.

It's judging day and only one chef can go through to represent Northern Ireland; Pamela Ballantine helps decide the winner from the two remaining chefs.

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

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

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

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

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

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

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

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

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

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

It's the 20th anniversary series; four chefs compete for Northern Ireland with canapés, starters and fish dishes celebrating Britons of the past for a banquet at Blenheim Palace.

The three chefs from Northern Ireland are halfway through their heat and the pressure is mounting; they each serve a unique take on the brief celebrating great Britons of the past for a banquet at Blenheim Palace.

It's judging day and only one chef can go through to represent Northern Ireland; Pamela Ballantine helps decide the winner from the two remaining chefs.

Anna demonstrates how to make scones and biscuits from simple to more advanced recipes.

Anna demonstrates how to make a fruit pie.

Anna starts with the basics and expands the lesson on making rolls and buns.

How to make gingerbread.

South Florida Garlic Festival in Lake Worth, Florida; claw cake burger and mojo pork pockets; toasted garlic donuts; America's favorite ballpark snack at the National Peanut Festival in Dothan, Alabama; fair food classics with a peanutty twist.

Riverside County Fair and National Date Festival; fire fingers kartwheel and the sonoran fire dog; palm date shake; Pensacola Interstate Fair for some Flori-Bama fun; crabby tots and the love me tender pizza; queen of funnel cakes.

Texas Renaissance Festival; Sir Francis fry dog and the crown jewel; Plant City, Florida; berry delicious carnival treats at the Florida Strawberry Festival; strawberries make a surprise appearance in savory treats like the sweet brisket taco.

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.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

John tours Tuscon's BOCA Tacos y Tequila; John's barbecue dream comes true at Palomino in Calgary; John has a few cheesy slices at Burlington's NaRoma Pizza Bar.

John heads to Oak Tree Tavern in Calgary in search of great pub food; Montreal's Satay Brothers serves up some Southeast Asian street food; John tries the Big A.. Panzerotti.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

Teams must deliver food, drinks and an impactful presentation to guests at a charity gala for St. Jude Children's Hospital.

The two teams must each create a wine blend with food pairings and pitch them to a room of Napa Valley wine connoisseurs and marketing experts.

The teams go up against each other to create an enticing menu for a delivery-only restaurant that will serve office workers in downtown Los Angeles; the teams must cook in a pared down "ghost kitchen.".

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

Teams compete in an ordinary home to serve a three-course meal for a $100,000 prize.

Justine discovers the lush flora of Penang at the tranquil Tropical Spice Garden and then devours a beloved local dish, the oyster omelette; she also visits Tegudon Tourism Village and makes a spicy Malaysian chicken curry with delicious purple rice.

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

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

Teams must deliver food, drinks and an impactful presentation to guests at a charity gala for St. Jude Children's Hospital.

The two teams must each create a wine blend with food pairings and pitch them to a room of Napa Valley wine connoisseurs and marketing experts.

The teams go up against each other to create an enticing menu for a delivery-only restaurant that will serve office workers in downtown Los Angeles; the teams must cook in a pared down "ghost kitchen.".

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

Anna demonstrates how to make doughnuts.

Anna demonstrates how to make an easy chocolate mousse, then advances to the next level.

How to make coffee cake.

Anna shows how to make lemon curd.

Greater Gulf State Fair in Mobile; Dirty Bird turkey leg and a ride on a crazy midway mash-up, the Mothership; Firefighters' Indian River County Fair in Vero Beach, Fla; the Breakfast Buzz Burger; the Strawberry Lemonade Stick.

Hoggetown Medieval Faire in Gainesville, Fla.; smoked bison burger and the wild boar leg; Rodeo Austin for some weird treats like Armadillo Eggs, Cookie Dough Dream and a road trip to deliciousness called the I-35 Chili Jar.

Arabian Nights-themed Riverside County Fair and National Date Festival in Indio, Calif.; Churro Dog; Clay County Agricultural Fair; Cubano Dog; Hawaiian Typhoon.

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.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

Adam explores the football food culture of East London and West Ham United at the London Stadium; he joins fans of the club, called Hammers, for pie and mash and tries prawn curry.

Adam goes to Nottingham to watch Notts Forest; he heads into town to try a bowl of ramen and orders a fan favorite, the pizza dog.

Adam is in West London to watch Chelsea FC as matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Adam is on the south coast to watch Brighton and Hove Albion; he first tries some Mexican tacos, tastes monkfish and triple cooked chips, a gourmet version of classic British fare.

Adam explores the matchday food culture surrounding Liverpool FC; he enjoys fan-favorite salt and pepper chicken and a half pig's head roast lunch.

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.

Feasting on pizza in Naples; finding the freshest mozzarella and the best San Marzano tomatoes; enjoying spaghetti and zucchini.

Stanley Tucci explores Bologna, seen by many as the food capital of Italy; the region of Emilia-Romagna is home to globally renowned protected food products.

Audra harvests the prized gula apong in a Niah palm rainforest and immerses herself in Miri's Chinese, Malay, Iban and Orang Ulu influences. Her journey continues to Bario, where she dances and cooks with the Kelabit women.

Audra journeys to Mukah, a coastal fishing town about a two-hour drive from Sibu and well-known for seafood. He goes to a Tellian hamlet and fishes for big-headed prawns.

Feasting on pizza in Naples; finding the freshest mozzarella and the best San Marzano tomatoes; enjoying spaghetti and zucchini.

Stanley Tucci explores Bologna, seen by many as the food capital of Italy; the region of Emilia-Romagna is home to globally renowned protected food products.