Flavour Network HD

The bakers tackle a signature bake designed to be shared.

It is Dairy Week and Prue and Paul have set some tricky challenges including a technical one that dates back to Henry VIII and a showstopper usually found at Indian weddings.

The judges set challenges inspired by the Roaring Twenties, including a slapstick signature bake and a tiered showstopper featuring a twist on their favorite tipple.

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.

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.

Dan, Jim, and Kevin pay as much attention to the history of liquor as they can while working their way through Old Fashioned's, tequila shots, and perfect Martinis made with Dan's special vodka.

Tea is simple, just leaves in hot water, but it's a complicated story involving opium, the American Revolution, and the ritual of High Tea, which Dan, Jim, and Jon enjoy with scones and silly accents.

When soda was first invented, they said it could cure anything; as Dan, Kevin, and Jim discover, soda's real contribution was introducing the world to the American way of life.

Coffee woke the world up; centuries ago it gave people a lift and it still does; Jon doesn't like it, Jim grew up on it; one thing is clear: without coffee, the world would still be asleep.

An open-faced blackened salmon sandwich on homemade focaccia at Stoney's Bread Company.

Featuring lobster burgers and Thanksgiving dinner burgers.

John revisits memorable bacon dishes, including bacon meatloaf and bacon cheesecake.

The cure for what ails you at Elgin Street Diner; a smoked-meat sandwich at Schwartz's Deli; the K2 Mountain Burger at Mrs. Riches Restaurant.

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.

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.

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.

An open-faced blackened salmon sandwich on homemade focaccia at Stoney's Bread Company.

Featuring lobster burgers and Thanksgiving dinner burgers.

John revisits memorable bacon dishes, including bacon meatloaf and bacon cheesecake.

The cure for what ails you at Elgin Street Diner; a smoked-meat sandwich at Schwartz's Deli; the K2 Mountain Burger at Mrs. Riches Restaurant.

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.

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.

Eight competing chefs meet judges Masaharu Morimoto, Dakota Weiss and J. Kenji López-Alt; they'll need to prove their mastery of fundamental sushi skills in the first challenge, because one chef will be eliminated.

Chef Morimoto turns up the heat with a spicy sushi challenge; the seven remaining chefs create decadent sushi rolls, then add heat to a Japanese style dish; however, as the dishes get hotter, so does the competition, and one more chef goes home.

The six remaining chefs compete in a three-round conveyor-belt sushi tournament; in the end, two chefs will battle it out to see who keeps their place in the competition.

Chef Morimoto challenges the five remaining chefs to make their own versions of on-the-go Japanese street food and to "think like Morimoto" while using Japanese flavors and sushi techniques to reinvent American classics; only four chefs remain.

The final four chefs must prove their storytelling skills in the kitchen, creating a dessert featuring candy flavors reminiscent of their childhoods and a three-tiered seafood tower that tells their own chef's story; guest judge Shota Nakajima joins.

The three remaining chefs remake a failed dish from earlier in competition, as they battle it out for the title of Sushi Master and $25 thousand; one chef is eliminated, leaving two chefs to serve the final Omakase to the judges.

Gordon must help a stubborn father and his frustrated son keep their outdated restaurant alive.

The chefs open the first basket to discover they'll be serving up cephalopods; pork and Portuguese finger food prove challenging in the second round; a canned cocktail and marshmallow treats show up in the last basket.

Gordon must help a stubborn father and his frustrated son keep their outdated restaurant alive.

In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock; then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.

The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.

The chefs go overboard while making gluttonous food; they compete for time with the fryer in the appetizer round, struggle to pair ingredients with their steak entrées and pull out the stops with gummy cinnamon roll desserts.

The chefs turn PB&J pancakes into appetizers; a rainbow ingredient in the entrée basket is not a sunny surprise for the chefs; ice cream drama in the dessert round has the judges on the edge of their seats.

Blueberries are the secret to Busters BBQ's sauce; unique fish cakes are served at Magnolia's Grill.

John prepares dishes smothered in melted, bubbling cheese.

John saves room for dessert including pie, cakes, donuts and puddings.

Crushing tomatoes by hand at the family-run Pizzeria Napoletana; a chef's preference mystery meal at Floyd's Diner in Victoria, BC.; sampling top secret dipping sauce at Haugen's Chicken & Ribs in Port Perry, ON.

Fair eats such as the Dynamite dog, North Wood sandwich and barbecue nachos; prairie poutine and a habanero crunch burger.

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.

John follows the magic down to Orlando, FL for the Walt Disney World Resort's 50th Anniversary and explores more than 150 sips and bites full of color, whimsy and flavor.

John gets to work in Mississauga, ON learning to make the famous butter chicken samosa; in Tampa, Fla, John channels his inner pitmaster and tries some innovative BBQ creations, including the crunchy, golden brown, pork-stuffed deviled pig.

In Washington, D.C., this chef creates a menu filled with fusion flavors; John leaves no crumb behind in Toronto, where he digs his way into this spot's 100 pepperoni pizza; John flies into Kahuku, Hawaii, for a lesson in cooking Huli-Huli chicken.

Blueberries are the secret to Busters BBQ's sauce; unique fish cakes are served at Magnolia's Grill.

John prepares dishes smothered in melted, bubbling cheese.

John saves room for dessert including pie, cakes, donuts and puddings.

Crushing tomatoes by hand at the family-run Pizzeria Napoletana; a chef's preference mystery meal at Floyd's Diner in Victoria, BC.; sampling top secret dipping sauce at Haugen's Chicken & Ribs in Port Perry, ON.

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.

Chef Marcus Wareing returns on a mission to discover the joys of simple French food and produce; Provence is famous for its delicious simple food, so it provides the ideal setting for Wareing's adventure.

Chef Marcus Wareing returns on a mission to discover the joys of simple French food and produce; Provence is famous for its delicious simple food, so it provides the ideal setting for Wareing's adventure.

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.