Flavour Network HD

The chefs must identify ice cream flavors in a blind taste test challenge; actress Meredith Baxter and Olympic swimmer Haley Anderson attend the dinner service.

The remaining six chefs must rely on their loved ones to complete chef Ramsay's Branzino dish; the winning team will be awarded a day at a luxurious spa while the losers have to clean the entire dormitory.

The chefs prepare high school lunch dishes, and teenagers act as the judges; the winner gets a trip to San Francisco's Levi Stadium, while the losers must sort recyclables from an abundance of trash; actors Randy Couture and Neil Jackson visit.

The chefs must create a steak dish and two sides in 40 minutes to be submitted to the scrutiny of chef Ari Rosenson; during dinner service, the chefs take turns leading the kitchen; two chefs advance.

The top two finalists create cold and hot appetizers and main entrées for a panel of esteemed judges; the winner of the challenge gets first pick of the returning contestants, who assist with the final dinner service; the winner is announced.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

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., the best restaurant; lastly, he visits Edgewater, N.J., to check out a burger.

John goes west to Vancouver, BC, to try some unusual and intriguing Chinese plates.

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.

Fat back at Lardo; pie for breakfast at Shuswap Pie Company.

John learns what "Naina" means; Americana food at Vinsetta Garage; Halifax's only Jewish deli.

Jake makes his sweet and savory lamb meatballs with pearled couscous, with cinnamon and cardamom snickerdoodles that have a slight hint of citrus.

Jake is inspired by two dishes he learned from his mother-in-law and grandmother; the first is a Turkish leek burger inspired by Turkish meatballs; for dessert, it's a variation of his grandmother's cake with peach crumb bars.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

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 café 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.

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

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

The final four chefs race to make it to the finale in a challenge highlighting the five flavor profiles.

The new season kicks off with Cake Week as eight of America's best amateur bakers strive to impress judges Paul Hollywood and Prue Leith; for the Signature, they must create towering vertical layer cakes; in the technical, they'll have to whisk their way to four perfectly baked molten lava cakes; finally, in the Showstopper, the bakers are asked to channel Mother Nature herself, crafting cakes tha

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

The new season kicks off with Cake Week as eight of America's best amateur bakers strive to impress judges Paul Hollywood and Prue Leith; for the Signature, they must create towering vertical layer cakes; in the technical, they'll have to whisk their way to four perfectly baked molten lava cakes; finally, in the Showstopper, the bakers are asked to channel Mother Nature herself, crafting cakes tha