Flavour Network HD

The best three teams from each set of heats come together as they aim for the final; the teams create plant-based petit gâteaux and become engineers as they make gravity-defying hanging showpieces from chocolate, with macarons sitting within.

Guy Fieri's flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

Guy Fieri's digging into dishes with and without meat; in Mobile, AL, there's rabbit, while in Omaha, NE, a vegan joint brings a meatless spin to fried chicken; in Stamford, CT, Guy and sportscaster Dan Patrick chow down on Greek.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

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.

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

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

Freak show of food; sweet potato pie ice cream.

John digs into some super-stacked burgers and gargantuan milkshakes in Hamilton, Ont.; John heads to Louisville, Kentucky for some shrimp and grits; in Vancouver, John gets a lesson in pan-Asian soups.

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbecue; in Philadelphia, John checks off meat pies from his list.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

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.

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.

Guy Fieri surprises three of his all-star friends by turning a savory showdown into a dessert battle; they'll have to transform diner classics into sweet treats before making a fried dessert using mystery ingredients from Crazy Can Roulette.

Guy Fieri welcomes opponents who previously tied as they return for tiebreaker rematches; two home cooks fight for their right to make the best party plate, and two supermoms compete in a budget battle to make the most comforting comfort food.

Guy Fieri invites four chefs from "Diners, Drive-Ins and Dives" to cook their creations; they make their favorite guilty pleasure using no more than 6.5 pounds of ingredients and feature whammy items in their diner dinner.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience; from the chefs' arrival in the market tour and Guy's pre-show pep talk -- all will be revealed for the first time.

In a prank-filled competition, Guy Fieri declares a chef swap, and the judges find themselves cooking with ingredients they chose for the competitors.

Guy Fieri challenges chefs from "Diners, Drive-Ins, and Dives" to make their bestselling brunch using only ingredients they can fit in a small shopping bag; they must serve an updated diner dinner featuring some retro diner ingredients.

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

Fire station cooks commandeer Flavortown Market, and they'll have to stand the heat when Guy Fieri hits them with his alarming games; they smoke the competition with spicy firehouse favorites and captain-worthy meals for a chance to win $20,000.

Three all-star chefs team up with a teacher who has made a difference in their lives; Guy Fieri challenges these duos to make an elevated lunchbox meal and a strictly budgeted teacher appreciation dinner for a chance to win their educator $20,000.

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

Fire station cooks commandeer Flavortown Market, and they'll have to stand the heat when Guy Fieri hits them with his alarming games; they smoke the competition with spicy firehouse favorites and captain-worthy meals for a chance to win $20,000.

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.

Guy Fieri surprises three of his all-star friends by turning a savory showdown into a dessert battle; they'll have to transform diner classics into sweet treats before making a fried dessert using mystery ingredients from Crazy Can Roulette.

Guy Fieri welcomes opponents who previously tied as they return for tiebreaker rematches; two home cooks fight for their right to make the best party plate, and two supermoms compete in a budget battle to make the most comforting comfort food.

Boomers Gourmet Fries in Stratford, ON; Relish Burgers in London, ON; over 40 gourmet burger selections including one heart-stopping option named after the local ER; John's Place in Victoria, BC; more than 10 varieties of 'Eggs Benny.'.

Canada's national dish, fries, cheese curds and gravy.

John presents big, messy and flavorful sandwiches.

At Uncle Betty's Diner the eggs benny is served on freshly-made doughnuts; The Armview's fresh fish.

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.

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

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

Boomers Gourmet Fries in Stratford, ON; Relish Burgers in London, ON; over 40 gourmet burger selections including one heart-stopping option named after the local ER; John's Place in Victoria, BC; more than 10 varieties of 'Eggs Benny.'.

Canada's national dish, fries, cheese curds and gravy.

John presents big, messy and flavorful sandwiches.

At Uncle Betty's Diner the eggs benny is served on freshly-made doughnuts; The Armview's fresh fish.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.

Chef Ramsay visits the Burger Kitchen in Los Angeles in hope of revamping the menu and reviving the establishment.

Tempers flair as Ramsay tries to transform Los Angeles's Burger Kitchen into a profitable eatery.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

Janey and Maddie compete against Caz and Fergus, making three courses in under three hours.

Welcoming three chefs to challenge Alex in a battle for the best fruit dish using ingredients that can give them an advantage with the judges.

Chef Ramsay heads to New Jersey in hope of helping the owners of Blackberry's improve their service and food quality.

Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.

Chef Ramsay visits the Burger Kitchen in Los Angeles in hope of revamping the menu and reviving the establishment.

At Salvatore's Pizzaiolo as a twist, the cheese goes under the sauce on their pizza.

John finds barbecue restaurants.

John sets out to find the perfect pizza.

Charlene's Bayside restaurant serves up delectable comfort food; "Beeramisu" from Tide and Boar.

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.

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

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks Tex-Mex off his bucket list.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favorite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

In Dartmouth, N.S., John tries a lobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

At Salvatore's Pizzaiolo as a twist, the cheese goes under the sauce on their pizza.

John finds barbecue restaurants.

John sets out to find the perfect pizza.

Charlene's Bayside restaurant serves up delectable comfort food; "Beeramisu" from Tide and Boar.

Eva Longoria uncovers how Spain's cuisine transformed from humble beginnings to become a global culinary sensation in just one generation.

In avant-garde Paris, Eva explores the art of the table and meets the chefs leading a new food scene.

One of the greatest French arts is the art of pâtisserie and Paris is a pastry powerhouse.

Eva marvels at the sheer beauty of Provence as it continues to rewrite the rules of French cuisine.

Eva enjoys Bordeaux's world-famous wines and its fresh produce and masterful Bordelaise sauces.

In Burgundy, Eva meets monks who are said to have invented French agriculture and the incredible craft of terroir half a millennium ago.

Eva finds herself in Alsace, a frontier land, sitting between Germany and France, with a cuisine to match.

Eva charts the history of French cuisine via a seven-course fine dining meal aboard a Seine riverboat.

Founded by the ancient Celts, Brittany has a rugged, wild character and some fresh seafood.

Eva charts the history of French cuisine via a seven-course fine dining meal aboard a Seine riverboat.

Founded by the ancient Celts, Brittany has a rugged, wild character and some fresh seafood.

Eva Longoria uncovers how Spain's cuisine transformed from humble beginnings to become a global culinary sensation in just one generation.

In avant-garde Paris, Eva explores the art of the table and meets the chefs leading a new food scene.

One of the greatest French arts is the art of pâtisserie and Paris is a pastry powerhouse.

Eva marvels at the sheer beauty of Provence as it continues to rewrite the rules of French cuisine.

At Catch 22 Lobster Bar, classic comfort dishes turn into magnificent lobster creations; at Chicago Style Pizza, a favorite is a pizza stuffed into another pizza; at Topanga Cafe their specialty is Mexican dishes.

Travel the world for delicious meals.

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.

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.

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.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

John touches down in Regina, SK, to try Saskatchewan's take on sushi with the pork belly press; in Portland, Ore., he tries something new with a spicy twist; he checks stacked n' smoky BBQ off his bucket list in Toronto, ON.

At Catch 22 Lobster Bar, classic comfort dishes turn into magnificent lobster creations; at Chicago Style Pizza, a favorite is a pizza stuffed into another pizza; at Topanga Cafe their specialty is Mexican dishes.

Travel the world for delicious meals.

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.

Hip-hop icon Lil Jon and Anne Burrell get Bobby Flay's kitchen turned up with lights, beats and bottle service; chefs Eva Pesantez and Robert Butts have Bobby on the VIP list.

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.

Blake Moulton invites Yia down to the Alligator Capital of Texas--not to hunt gators but to fish for the six to nine-foot monsters known as Alligator Gar.

In Anahuac, Texas, Yia learns frog gigging from Christopher Moulton at Oyster Bayou; they brave storms and snakes to catch frogs for lunch in this American pastime.

Chef Jonathon Stranger invites Yia to Oklahoma to tackle a new problem in the Sooner state; wild hog numbers are rising in central Oklahoma as they push north from Texas, an issue the Circle M Lodge knows all too well.

Known as the spoonbill within the local community and hailed as the paddlefish nationally, Yia gets the opportunity to fish for this ancient, heavily-regulated species.

Hands down, one of the most exciting ways to reel in a catfish is through noodling. In the great State of Oklahoma, it goes by the name of hand grabbing, and Yia is in for an unforgettable adventure alongside local noodling world record holder, Nate Williams. Joined by his children and the talented Chef Jonathon Stranger, they all eagerly anticipate Yia catching the noodling bug or, better yet, a

The largest of the ground squirrel family, the prairie dog was once a viable food source for the Pueblo people in New Mexico; diving into how they fell out of favor in the 1960s when they were confirmed to carry the bubonic plague.

Standing at an impressive height of nearly three feet, the jackrabbits inhabiting the lands of Taos Pueblo have long served as a valuable protein source for its people during times when larger game was scarce. Yia loves rabbit but has never tasted jackrabbit. After a quick Taos history lesson with Richard Aspenwind, Yia is invited to hunt with Michael, Isaac, and Andrew — where he quickly learns t

Unaware of Lake Minnetonka's pike abundance, Yia learns from guide Gregg Schroeder that excess pike stunt their growth. Removing smaller pike is the best solution.

"The Kitchen" co-hosts Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Unaware of Lake Minnetonka's pike abundance, Yia learns from guide Gregg Schroeder that excess pike stunt their growth. Removing smaller pike is the best solution.

"The Kitchen" co-hosts Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.