Flavour Network HD

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

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

Noah Cappe heads to the Coastal Carolina Fair, where he dines on a three-course meal courtesy of the legendary Hagy family; Noah stops by the Oak Mountain State Fair in Alabama for some wicked Southern twists and Rodeo Austin for fiery gator wings.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalisco Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

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

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

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

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

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

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

John visits Nuburger; smoked meat combines with poutine at Poutineville; country brunch at Emma's Country Kitchen.

John visits The Wren; an Alberta roadside restaurant; the Iron Skillet.

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

Delaware State Fair; shrimp dog; "Crabtastic Po' Boy"; Apple Scrapple burger; deep-fried Key lime pie.

Texas State Fair in Dallas; bacon-tilla; chicken-fried lobster; carrot cake roll; deep-fried sweet potato pie; Oakland County Fair in Davisburg, Mich.

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

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.

John visits Nuburger; smoked meat combines with poutine at Poutineville; country brunch at Emma's Country Kitchen.

John visits The Wren; an Alberta roadside restaurant; the Iron Skillet.

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

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 five remaining teams create 24 reimagined tarts and 24 peach Melbas, before attempting a pièce montée of 160 individual choux buns, inspired by a mad science theme.

The remaining teams create 24 savoury pâté en croûte; for the showpiece challenge, they need ultimate craft perfection as they take on a demanding pastry challenge; who will flake under the pressure, and who will earn a spot in the final six?

The teams create judge Benoit's Le Café Crème and a gardening-themed illusion showpiece with a hidden vegetable cake-inspired dessert, but they are not given a proper recipe to follow.

The remaining teams draw on their classical training as they produce 24 identical classic framboisiers; for their second challenge, they let their creativity run wild as they re-invent American camping favorite s'mores into a high-end pâtisserie.

The teams make savory Paris-Brest and savarin, before creating a celebration St Honoré to serve 150 people in five hours; who has the patience of a saint to secure a spot in the final six?

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.

It's the quarter-final and the five remaining teams create 24 desserts, harnessing all the natural sweetness from savory ingredients, alongside 24 desserts which hero one ingredient throughout their flavors and textures.

It is the semi-final and the teams create "Wonka" inspired chocolate bars fit for Hollywood and edible floating cities; who will be floating on cloud nine into the final, and whose ship has sailed?

The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display.

It's the quarter-final and the five remaining teams create 24 desserts, harnessing all the natural sweetness from savory ingredients, alongside 24 desserts which hero one ingredient throughout their flavors and textures.

It is the semi-final and the teams create "Wonka" inspired chocolate bars fit for Hollywood and edible floating cities; who will be floating on cloud nine into the final, and whose ship has sailed?