Flavour Network HD

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.

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

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Noah Cappe celebrates Memorial Day weekend and uncovers some tasty treasures at the pirate-themed Contraband Days festival.

Fried bread pudding bites in Alabama; fried rattlesnake in Oklahoma.

Beef tongue tacos in Portland; donut Sloppy Joe in North Carolina.

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.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Rachel Khoo explores why chocolate is so irresistible and creates her favorite indulgent treats; Rachel meets Lana Citron and they explore why chocolate and desire are so entwined.

International food creative Rachel Khoo delves into the world of chocolate, taking inspiration from around the globe to create original dishes.

Tony knows New York City has a way of making everything its own, including bread; he discovers hidden culinary gems, from Chinatown eats to Irish soda bread, and finds that he can still be surprised by the city he's lived in for years.

Tony travels to the French port town of Marseille to learn more about the story of his father's immigration and eats everything the city has to offer, from traditional French dishes to cross-cultural delicacies, along the way.

Tony searches for a taste of his roots in São Paulo, Brazil, home to one of the largest Lebanese populations in the world, and discovers familiar flavors in a city full of innovative spins on traditional foods.

Tony travels to his home state of Wisconsin for a family gathering and explores its hidden gems; visiting a craft brewery, a local dairy farm, and sharing a grilled cheese with Green Bay Packers legend Leroy Butler on Lambeau Field.

Tony's first visit to Tokyo launches him into the world of meticulously crafted Japanese breads; guided by the practice of "Kaizen," a philosophy of continuous improvement that permeates the culture.

A trip across Iceland gives Tony a deeper understanding of how this island's cuisine is uniquely rooted in local flavors and sustainability; he finds that Iceland's dedication to local ingredients makes for a delicious adventure.

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

Tony's first visit to Tokyo launches him into the world of meticulously crafted Japanese breads; guided by the practice of "Kaizen," a philosophy of continuous improvement that permeates the culture.

A trip across Iceland gives Tony a deeper understanding of how this island's cuisine is uniquely rooted in local flavors and sustainability; he finds that Iceland's dedication to local ingredients makes for a delicious adventure.

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

Tony's first visit to Tokyo launches him into the world of meticulously crafted Japanese breads; guided by the practice of "Kaizen," a philosophy of continuous improvement that permeates the culture.

Rachel Khoo explores why chocolate is so irresistible and creates her favorite indulgent treats; Rachel meets Lana Citron and they explore why chocolate and desire are so entwined.

International food creative Rachel Khoo delves into the world of chocolate, taking inspiration from around the globe to create original dishes.

Tony knows New York City has a way of making everything its own, including bread; he discovers hidden culinary gems, from Chinatown eats to Irish soda bread, and finds that he can still be surprised by the city he's lived in for years.

Tony travels to the French port town of Marseille to learn more about the story of his father's immigration and eats everything the city has to offer, from traditional French dishes to cross-cultural delicacies, along the way.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

All-day crepes; West Coast comfort food; Peruvian food.

Breakfast tacos in Austin, Texas; 50's style classics; seafood in Ontario's oldest city.

Freak show of food; sweet potato pie ice cream.

Lobster corn dog in California; deep fried peanut butter and banana sandwich in Pennsylvania.

Noah takes on Lobster Fries and jumps for Grasshopper Fried Pie in Texas.

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.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

All-day crepes; West Coast comfort food; Peruvian food.

Breakfast tacos in Austin, Texas; 50's style classics; seafood in Ontario's oldest city.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with bacon dishes; they prepare a signature bacon dish.

Three chefs known for their cost-saving skills take on a high-stakes budget battle; Guy Fieri challenges them to prepare a four-plate dinner with only $25 and the winner earns an automatic $10,000 before facing the all-star judge of their choice.

Four of the food world's fastest chefs compete in Guy Fieri's quickest game, Grocery Rush; they must create an upscale dinner in just 20 minutes before the bouncing balls select the mandatory protein.

Guy Fieri invites three "Diners, Drive-Ins, and Dives" chefs to compete in a sandwich showdown; the chefs make a sandwich using nine ingredients or fewer and build a stacked and jacked sandwich with sammie whammies for a chance to earn $20,000.

Flavortown Market is overflowing with whammy ingredients, so Guy Fieri declares that the chefs will bank $2,500 for each whammy item they use.

Guy Fieri invites some of the newest chefs from "Diners, Drive-Ins and Dives" to compete in Flavortown Market, where they make their best seller; the chefs roll the GGG dice to see what mandatory items they must use in an elevated comfort classic.

Guy Fieri challenges four chefs to make a meat-free steakhouse dinner and appetizer in one hour using only ingredients that will fit into the smallest produce case; things get tougher when Hunter Fieri makes a mid-cook delivery of mushroom jerky.

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever; the chefs are given just one hour to make a hot appetizer and dinner party plate using only frozen ingredients and with a different ice cream flavor in each dish.

Gordon must help empower the owner of a female-run restaurant rediscover her passion for cooking.

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever; the chefs are given just one hour to make a hot appetizer and dinner party plate using only frozen ingredients and with a different ice cream flavor in each dish.

Gordon must help empower the owner of a female-run restaurant rediscover her passion for cooking.

Guy Fieri invites four chefs with a passion for pork to smoke the competition with bacon dishes; they prepare a signature bacon dish.

Three chefs known for their cost-saving skills take on a high-stakes budget battle; Guy Fieri challenges them to prepare a four-plate dinner with only $25 and the winner earns an automatic $10,000 before facing the all-star judge of their choice.

Four of the food world's fastest chefs compete in Guy Fieri's quickest game, Grocery Rush; they must create an upscale dinner in just 20 minutes before the bouncing balls select the mandatory protein.

Guy Fieri invites three "Diners, Drive-Ins, and Dives" chefs to compete in a sandwich showdown; the chefs make a sandwich using nine ingredients or fewer and build a stacked and jacked sandwich with sammie whammies for a chance to earn $20,000.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Pulled Pork Donut in Ohio and Calabash Flounder in North Carolina.

The Indiana State Fair serves up fair foods including a colossal grilled cheese sandwich and YaYa's tomato balls; Noah samples fare from Old Canal Days in Lockport, Ill. including loaded potato bites and a Chicago-style pizza pie.

Noah gets lucky in Illinois with the Horseshoe Sandwich, and gets hot for Buffalo Chicken Pizza in New York.

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.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

Ramsay helps a Denver pizzeria owner who believes he makes the best pizza in town despite taste test results proving otherwise.

Ramsay helps the owners of Old Neighborhood in Arvada, Colo., transform their restaurant.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.

Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.

Chef Ramsay heads to Redondo Beach, Calif., to try and save Zayna Flaming Grill, a Mediterranean restaurant plagued by substandard food and owners playing the blame game.

Chef Ramsay heads to Redondo Beach, Calif., to try and save Zayna Flaming Grill, a Mediterranean restaurant plagued by substandard food and owners playing the blame game.

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

Justine tries sizzling seafood stir-fries at a dai pai dong, enjoys an elegant yum cha at Michelin-starred Man Wah and ends the day sky-high at Ozone.

Chef Ramsay heads to Redondo Beach, Calif., to try and save Zayna Flaming Grill, a Mediterranean restaurant plagued by substandard food and owners playing the blame game.

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

Justine tries sizzling seafood stir-fries at a dai pai dong, enjoys an elegant yum cha at Michelin-starred Man Wah and ends the day sky-high at Ozone.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

Ramsay helps a Denver pizzeria owner who believes he makes the best pizza in town despite taste test results proving otherwise.

Ramsay helps the owners of Old Neighborhood in Arvada, Colo., transform their restaurant.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

Noah travels to Edmonton for s'mores mini donuts at K-Days; drops by the North Dakota State Fair and samples wild rice burgers.

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

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

John jets to St. John's, NL to learn the art of pit cooking and to try some authentic Newfoundland fishcakes; Next, John heads down to Chicago, Ill. to explore the world of Peruvian cuisine.

John travels to Montréal, Quebec, to devour spaghetti slathered in truffle sauce; In Milwaukee, Wisc., John dives into a traditional Wisconsin fish fry and digs into walleye; John checks handmade tacos off his bucket list in Wellington, Ontario.

John heads to Milwaukee, Wis. to learn the tricks of the trade from a bold butcher crafting crazy pesto topped hamburgers. In Toronto, Ont. John gets a chance to taste the cheesy, saucy stuffed cauliflower that has taken this town by storm.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

Stanley Tucci visits Umbria, nicknamed "The Green Heart of Italy"; with the highest consumption of pork per capita, Umbria is a carnivore's dream; from wild boar hunts to black truffle farms, Stanley explores all Umbria has to offer.

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.

Stanley Tucci explores how Italian immigration transformed the food scene in his adopted hometown of London; London is a culinary mecca where Italian food from every region gets a chance to shine.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

At the GweGwe Lodge on the Wild Coast, Warren explores ancient caves, goes cliff-jumping, forages with the locals, and cooks delicacies including mussels, fish, and num-num tart.

Stanley Tucci explores how Italian immigration transformed the food scene in his adopted hometown of London; London is a culinary mecca where Italian food from every region gets a chance to shine.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

At the GweGwe Lodge on the Wild Coast, Warren explores ancient caves, goes cliff-jumping, forages with the locals, and cooks delicacies including mussels, fish, and num-num tart.

Stanley Tucci visits Umbria, nicknamed "The Green Heart of Italy"; with the highest consumption of pork per capita, Umbria is a carnivore's dream; from wild boar hunts to black truffle farms, Stanley explores all Umbria has to offer.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

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

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

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

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

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

A famously delicious jerk chicken poutine; a brioche French toast covered in edible flowers; cheesy, crunchy birria tacos.

John checks in in Bloomfield, ON for a 50oz Côte de Boeuf; John jets to Boston, Mass. for a masterclass in Thai street food and dives into the creamy crab curry; John explores the world of seafood in sunny Tofino, BC.

John flies to Courtenay, BC to dive into the seafood on offer and dip his spoon into their seafood chowder; in Boston, Mass., John gets some avocado toast with a Mexican twist.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

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

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

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.

Chef Silvia Barban has one thing on her mind, and that's sweet revenge; Brooke Williamson has beaten Silvia in the past, and it's still on her mind! If she can handle the hurdles of Bobby Flay's Triple Threat kitchen, she just may taste it.

Bobby Flay invites rising star Chef Ashleigh Shanti to face-off against the Titans; she keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his criticisms.

Chef Shirley Chung has a bone to pick with Bobby Flay's Titans, especially her former roommate, Brooke Williamson; while Shirley's intimate knowledge could lead to their downfall, Iron Chef Geoffrey Zakarian's judging keeps everyone on their toes.

Bobby Flay invites Marcus Samuelsson to the Triple Threat kitchen to flex his cooking skills; from Sweden to Ethiopia, Marcus throws his global tricks at the Titans before famed restaurateur Ken Oringer decides who will triumph.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses. She later visits Lai Ching Heen for a refined, tea-paired feast, before hitting the streets for a day of snacks.

Justine tries sizzling seafood stir-fries at a dai pai dong, enjoys an elegant yum cha at Michelin-starred Man Wah and ends the day sky-high at Ozone.

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby Flay how it's done.

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.

Michael Symon and comedian Chris Redd leave Bobby Flay in tears while chefs Adam Pawlak and Page Pressley impress with their takes on a classic.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses. She later visits Lai Ching Heen for a refined, tea-paired feast, before hitting the streets for a day of snacks.

Justine tries sizzling seafood stir-fries at a dai pai dong, enjoys an elegant yum cha at Michelin-starred Man Wah and ends the day sky-high at Ozone.