Flavour Network HD

The eight finalists compete to win the dessert course at a banquet celebrating great Britons of the past and Great British Menu's 20th year, with Dame Prue Leith returning to help judge.

Four chefs compete for London and south-east England with canapés, starters and fish dishes inspired by the Olympics and Paralympics.

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

It's judging day, and only one chef can go through to represent London and south-east England; Archdeacon and campaigner Mina Smallman 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.

The sauciest and juiciest meals.

At the Urban Deli they serve huge deli sandwiches; Ches's Fish and Chips remains tight-lipped on a famous family batter recipe; at Reggie's Hot Grill John settles an argument between best friend owners.

Three Canadian eateries that only offer full-fat options.

Celebrating an important meal of the day.

Noah Cappe takes on the Porter County Fair in Indiana, where a pile of locally sourced pork is served three ways in a single dish; Pizza on a Stick; the Carrot Funnel Cake; then Noah's off to the Eastern Idaho State Fair.

Noah Cappe hits the Wisconsin State Fair, where a local brewery is serving a deep-fried combo of beer, brats and cheese curds; milk and cookies are inverted; a combination of onion rings and a grilled hot dog; cold brew coffee treat.

The Iowa State Fair welcomes Noah Cappe with a trio of meaty masterpieces, but it's the Double Dutch Almond Funnel that has everyone jumping with joy; giant Jupiter Burger; spicy Solar Flare; sweet Space Coast Softball.

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.

The sauciest and juiciest meals.

At the Urban Deli they serve huge deli sandwiches; Ches's Fish and Chips remains tight-lipped on a famous family batter recipe; at Reggie's Hot Grill John settles an argument between best friend owners.

Three Canadian eateries that only offer full-fat options.

Celebrating an important meal of the day.

The chefs turn edible trash into culinary treasures in a zero-waste challenge; they have big plans for shrimp shells, leftover meals, and vegetable tops before the two finalists make wise use of old milk before time expires in the dessert round.

Robert and Andrea, a German couple, hope to impress the judges with their traditional Bavarian cuisine.

In the first Kitchen Headquarters battle, the teams participate in the dreaded Pick a Fridge challenge.

The teams compete in Kitchen HQ to avoid elimination and win a big reward from judges Manu Feildel and Colin Fassnidge.

At Kitchen HQ, Rob and Liam leverage their judges' power as three teams battle it out to avoid elimination.

Rob and Liam must fight to survive as the competition takes on a new twist.

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.

The Brits and French share a passion for poisson; Marcus wants to discover which fish they celebrate in Provence and if they have a dish to rival the great British fish and chips.

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.