Flavour Network HD

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Newfie Steak secret; caramel chicken; beef & bison stew.

Breakfast pizza; bacon-wrapped meatloaf; BBQ pork sandwich.

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetiballs.".

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

Noah visits the York Fair in Pennsylvania; savors the Taste of Christmas; Burger Bomb Pretzel; fork-free Chick'n'Waffle; apple pie funnel cake.

Noah visits the Paris Fair in Ontario, Canada for Her Majesty's Feast, meat pie poutine, the Dirtburger and Maddy Moo's Wrap Attack; the Washington County Fair in New York for Sugar Shack cotton candy, Bleu Ribbon Fries and the Twisted S'More.

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

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.

John arrives in Portsmouth, N.H. to taste a taquito stuffed with braised pig's head; John hits the beach in Tofino, BC and downs a gigantic BBQ sandwich.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

Chef Nico Reynolds shares some of his signature barbecue dishes, including a crushed pork and pineapple burger with shredded slaw, a versatile jerk seasoning for meat or veggies and grilled steak.

Nico believes that anything that can be cooked inside can be cooked outside; he puts his theory to the test with breakfast, lunch and dinner recipes all cooked on the grill.

Granny comes to visit, and it's Nico's turn to cook for her; he gives classic Irish ingredients a Caribbean twist with his grilled prawns, mango and black pudding; he cooks chicken thighs in a Caribbean curry sauce.

Nico takes his portable barbecue to the Powerscourt Waterfall and makes grilled halloumi, steak served with Argentine chimichurri, buttery Parmesan corn and a fennel salad.

The traditional Sunday roast takes a backseat during barbecue season, but not anymore; Nico cooks a full dinner with all the trimmings, without ever leaving the back garden.

Nico invites some of his friends to come and join him in the woods for a forest feast and decides to make some dishes that could be perfect while catering for a crowd.

Nico Reynolds is back at the grill and is putting his own mouth-watering "Nico Twist" on some barbecue classics.

Nico gives tips for gas grillers and shows how to make cooking on a gas barbecue feel and taste like cooking over charcoal.

Nico Reynolds believes that anything people can cook inside, they can cook outside even better; he puts this theory to the test with breakfast, lunch and dinner recipes, all cooked on the grill in the wild outdoors.

Nico is making the most of laid-back garden grilling with a grilled steak sandwich, succulent applewood smoked ham and grilled pineapple glaze, and a heavenly grilled rhubarb and mango crumble.

Nico Reynolds believes that anything people can cook inside, they can cook outside even better; he puts this theory to the test with breakfast, lunch and dinner recipes, all cooked on the grill in the wild outdoors.

Chef Nico cooks up a batch of barbecue recipes, including chicken and mushroom shawarmas and pineapple skewers, showcasing the grill's ability to serve many people multiple dishes at once.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods; two chefs battle with breakfast sandwiches as entrées, while a strange coffee and meat dish prove challenging.

Competitors race to turn mystery ingredients into extraordinary three-course meals; this competition is all about skill, speed and ingenuity and only one chef will impress the judges enough to survive the chopping block.

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

The competitors create appetizers that include a central Asian bread and a sweet and sour treat, make a packaged product sing with sole in the entrée round and take on a dessert round featuring an Indian snack and a plethora of pastries.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

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