Flavour Network HD

In this episode, Rachael cooks up a meaty stuffed eggplant.

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

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 must tame a brawling staff and transform a sloppy kitchen crew into proper chefs.

Guest judge Valerie Gordon cracks down hard on both teams' take on dessert; one team's lack of communication during the dinner service causes chaos in the kitchen, resulting in a dramatic elimination.

The six remaining chefs must go through three extensive challenges to determine which five chefs receive a black jacket.

The final five chefs struggle through a new challenge, leading to a bitter elimination that dramatically alters the dynamics of the group.

Gordon must help the owner of Wilson's Secret Sauce, by minimizing the menu and inventory, and focusing on barbecue staples.

The final four chefs participate in a tableside challenge; the chefs endure a showmanship challenge, which is plagued with rookie mistakes; two chefs are eliminated.

The final two chefs receive unexpected help for their final menus; Ramsay surprises the contestants with a visit from their families; Ramsay announces the final challenge of the season, judged by chefs from all over the country.

Gordon must help the owner of Wilson's Secret Sauce, by minimizing the menu and inventory, and focusing on barbecue staples.

The final four chefs participate in a tableside challenge; the chefs endure a showmanship challenge, which is plagued with rookie mistakes; two chefs are eliminated.

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.

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.

In Kelowna, BC, John learns about unique flavor combos like nori wrapped halibut made with local ingredients; he then visits Toronto for authentic seafood paella.

John presents big, messy and flavorful sandwiches.

At Uncle Betty's Diner the eggs benny is served on freshly-made doughnuts; The Armview's fresh fish.

At Salvatore's Pizzaiolo as a twist, the cheese goes under the sauce on their pizza.

John finds barbecue restaurants.

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

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

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taqueria that aims to redefine Mexican street food.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy parmesan pasta in San Luis Obispo.

Guy Fieri checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, NJ, and fully loaded lamb chops in Columbus, OH.

Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Guy Fieri's getting into flavors from all over, starting with a Vietnamese spot in Boston that's dishing out rocking rice noodle rolls; Guy finds a legit lamb meatball sub and knockout octopus in Montana.

Guy Fieri's digging into dishes that begin with great dough; starting with savory venison sopes in Minneapolis; in Missoula, MT, a pizza spot is slinging artisan pies like meatball verde; a funky joint is serving up vegan doughnuts.

Guy Fieri's filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago; a Missoula, MT, spot is getting creative with a banh mi burger; a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

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 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's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taqueria that aims to redefine Mexican street food.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

Bakes up some delicious tea cakes; treats include scones, tea cookies and sweetie cakes-all small enough to fit on a saucer.

Exploring the world of syrupy desserts; how to make classics from Quebec, Greece and Italy.

Secrets to silky, rich truffles; the principles behind truffle making; creating some decadent chocolate desserts.

Baking savoury pastries; Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

Knock-out fruity feasts at the Florida Strawberry Festival in Plant City; Strawberry French Toast Burger and slurps the Way Better Strawberry Shake; Maryland's Towsontown Spring Festival; a Poppin' Lobster Dog; Japanese street food.

Jack's Cosmic Dog; the Catfish Sundae; the Pumpkin Cheesecake Pop; spicy fare at the Maricopa County Fair in Phoenix, Ariz.

Balboa Park December Nights festival; a breakfast Belgian waffle called the Ham I Am; a showdown between the East Coast Lobstah Taco and homegrown Cali Spicy Kaprao Burger; Contra Costa County Fair, where Mexican-American specialties take top prize.

John heads off the beaten path for the best tasting Black Forest donuts in Beaumont, Alberta; John gets the low-down on some award-winning pizzas coveted for their addictive white sauce in Toronto.

John's Okanagan-bound for a unique brunch experience in Kelowna, BC to try an incredible peanut butter and scrambled egg combo; John jets off to Edmonton, AB to get a taste of hand-made pretzels topped with spicy scallion and cheesy mozzarella.

John's en route to Calgary, Alberta for ramen so amazing people line up all day; a super-stacked pizza with an amazing crust in Kamloops, British Columbia; a perfect cheeseburger in Toronto.

Authentic Napoletana pizza and pasta; barbecue ribs at Moonshine BBQ.

John visits Nuburger; smoked meat combines with poutine at Poutineville; country brunch at Emma's Country Kitchen.

John visits The Wren; an Alberta roadside restaurant; the Iron Skillet.

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have learned to a twist on a classic caramel treat.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons; the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

Stephanie Boswell and Ludo Lefebvre task the bakers with creating buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's cruffin; then, the bakers use fashion as a muse to craft a trio of desserts that work together as a collection.

Stephanie Boswell and Ludo Lefebvre send the bakers through a rainbow of farmers market produce to create crepe cakes with fruit.

Stephanie Boswell and Ludo Lefebvre challenge the bakers with a dish that demands perfection, the soufflé.

Stephanie Boswell and Ludo Lefebvre send the final four to a fromagerie where they shop for a dessert spotlighting cheese.

Stephanie Boswell and Ludo Lefebvre whisk the finalists away to Ladurée, where they sample Julien Alvarez's macarons.

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

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

Stephanie Boswell and Ludo Lefebvre whisk the finalists away to Ladurée, where they sample Julien Alvarez's macarons.

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

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

Stephanie Boswell and Ludo Lefebvre whisk the finalists away to Ladurée, where they sample Julien Alvarez's macarons.

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have learned to a twist on a classic caramel treat.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons; the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

Stephanie Boswell and Ludo Lefebvre task the bakers with creating buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's cruffin; then, the bakers use fashion as a muse to craft a trio of desserts that work together as a collection.

Stephanie Boswell and Ludo Lefebvre send the bakers through a rainbow of farmers market produce to create crepe cakes with fruit.

How to turn a bar or square into an elegant plated dessert; baking up three different and delicious styles.

Baking up some delicious turnovers; starting simple and finishing up with a flaky treat.

Demonstrating the versatility of toffee; using the fundamentals to create three sweet treats.

The fundamentals of pudding; three different styles of pudding, including individual pudding tarts.

Saint Paul Winter Carnival; the Nordic Waffle Pizza and the super-indulgent Biergarten Cupcake; Lil' Corn Cakes and an ooey-gooey S'Mores Chimney Stack.

Noah Cappe heads to the Arkansas State Fair for the Arkansas Slamwich, the Stuffed Thanksgiving Taco and more; a savory funnel cake called the Chick 'N' Cake, deep-fried rice pudding and other delights.

Noah Cappe heads to the Greater Baton Rouge State Fair for a helping of Cajun treats, like Cajun boudin tacos and pecan pie pops; basking in the lights of the Aurora Winter Festival in Toronto.

John visits a Surrey, BC, restaurant for a lesson in making authentically delicious Afghan favorites; he then goes to Toronto, ON, to twirl a fork in some wild green spaghetti; in Edmonton, AB, John gets into the French state of mind.

John gets a first-hand lesson in charcoal grilling and checks ultra-juicy, braised lamb barbacoa tacos off his bucket list; John gets a lesson in fresh noodle making and a taste of the best pork wontons; a mile-high, double-thick pork chop.

John heads to Toronto to count down the 100 layers on a sky-high, pan-fried lasagna; he treks to Chicago to meet the baron of Midwestern BBQ and dig his fork into an award-winning brisket; and a brunch bowl chock full of West African flavors.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

Barbecue at The Smoke; Pakistani food at LaHore Tikka House; Zingerman's Roadhouse.

John pays a visit to Kenzington Burger Bar, Detroit Style Pizza and Bookers BBQ.

John visits Toronto's oldest restaurant, The Senator, for classic meals.

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience; proverbial rough waters in the appetizer round make for a rocky start, and the dessert basket deals the chefs a strange butter and fruity cocktail.

Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.

In the appetizer round, the competitors ramp up the creativity with a peanut butter product to try to give the judges plates they won't forget; in the entrée round, all three chefs run for the grill pans after seeing the protein in the basket.

The chefs showcase what they know about making amazing Venetian dishes; a strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entree round is a tremendous task.

Four chefs focus on the fresh and humble food of Tuscany; for the appetizer, they must make good choices while dealing with a super-lean meat, and they face issues of confidence and competence to make it to the finale.

Four chefs get to the heart of Italian cuisine with ingredients from the robust Emilia-Romagna region; a surprise challenges the chefs in the appetizer round, while the entrée round ends with very different takes on a veal and mushroom dish.

Italy's olive oil capital inspires four chefs as they create coastal cuisine from Puglia; in the appetizer round, a chef's mistake causes a big stink in the kitchen, and a cactus creates a prickly situation in the dessert round.

Four winning chefs return for the Battle Italiano finale, where they'll represent their regions; emotions run high in a dramatic entrée round, and unfamiliar ingredients in the dessert basket keep the finalists on their toes.

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

Italy's olive oil capital inspires four chefs as they create coastal cuisine from Puglia; in the appetizer round, a chef's mistake causes a big stink in the kitchen, and a cactus creates a prickly situation in the dessert round.

Four winning chefs return for the Battle Italiano finale, where they'll represent their regions; emotions run high in a dramatic entrée round, and unfamiliar ingredients in the dessert basket keep the finalists on their toes.

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