Flavour Network HD

The contenders serve BBQ treats that bring the heat; captains Bobby Flay, Anne Burrell and Sunny Anderson put chile peppers center stage, and they'll have to balance their heat to tantalize the judges' taste buds and not blow out their palates.

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge each other to create some next-level tailgate barbecue; the contenders grill up some mind-bending BBQ mashups.

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge the contenders to serve suckling pig the old school way: cooked over a live fire; using ancient BBQ techniques, each team must attempt to cook up porky perfection.

Highland Kitchen in Edmonton, AB is known for its Ukrainian-inspired fare; Pfanntastic Pannenkoek in Calgary, AB serves up some Greek family fun.

The Sugarbowl in Edmonton is known for its cinnamon buns; the Grilled Cheese in Toronto serves what it's named for; the Shish Kabob Hut in Ontario is famous for its hot-pepper/feta spread.

Unusual burritos at Chino Locos in Toronto; popular barbecue joint in Ontario; 74 dipping sauces at the Déjà vu Café in Moose Jaw, Sask.

Huge cheeseburgers and "secret menus" at The Burger's Priest in Toronto; a bakery/pizzeria in Hamilton makes the best pizza crust in town; Salvadorian pupusas in Saskatoon.

Fair eats such as the Dynamite dog, North Wood sandwich and barbecue nachos; prairie poutine and a habanero crunch burger.

Caliente curls; chile relleno dog; mac and cheese bacon burger; cowboy beans; the Sunnyside burger; tropical tantalizer.

Breakfast on a stick at the Sonoma Marin Fair; the Green Goddess; classic cheese curds and the pink taco.

John dives into the menu of a brunch spot in Montréal, QC; he then tries falafel in Victoria, BC; lastly, he dives into seafood at an institution known for serving the freshest fish.

John travels to Toronto, Ontario, to study Royal Thai cuisine and tries a bright blue dumpling; he then heads to Marathon, Fla., to sample a variation of the state's famous dessert.

John goes to the Walt Disney World Resort in Florida to sink his teeth into some dishes; John then takes himself out for dinner at a burger joint in Toronto, ON, followed by trying Mexican food in Tucson, Ariz.

Highland Kitchen in Edmonton, AB is known for its Ukrainian-inspired fare; Pfanntastic Pannenkoek in Calgary, AB serves up some Greek family fun.

The Sugarbowl in Edmonton is known for its cinnamon buns; the Grilled Cheese in Toronto serves what it's named for; the Shish Kabob Hut in Ontario is famous for its hot-pepper/feta spread.

Unusual burritos at Chino Locos in Toronto; popular barbecue joint in Ontario; 74 dipping sauces at the Déjà vu Café in Moose Jaw, Sask.

Huge cheeseburgers and "secret menus" at The Burger's Priest in Toronto; a bakery/pizzeria in Hamilton makes the best pizza crust in town; Salvadorian pupusas in Saskatoon.

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.

After a much-needed reality check, sisters unite to rebuild their family's legacy with Gordon's help.

Gordon must help empower the owner of a female-run restaurant rediscover her passion for cooking.

Gordon must help a stubborn father and his frustrated son keep their outdated restaurant alive.

Gordon must neutralize the threat of vermin and unkempt kitchen habits at a Philadelphia restaurant and help the owner pass the torch to her children.

Boston's Savin Bar & Grill has a rich history, but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

Gordon must help a restaurant serving subpar cuisine from a kitchen plagued by contamination.

It's an Italian showdown as the modern Italians, Simone and Viviana, take on the traditional Italians, Mike and Pete, in Kitchen HQ for the remaining spot in the grand final.

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.

Gordon tries to revamp Crazy Burger, a historic establishment located in the heart of Rhode Island.

It's an Italian showdown as the modern Italians, Simone and Viviana, take on the traditional Italians, Mike and Pete, in Kitchen HQ for the remaining spot in the grand final.

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.

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.

After a much-needed reality check, sisters unite to rebuild their family's legacy with Gordon's help.

Gordon must help empower the owner of a female-run restaurant rediscover her passion for cooking.

The American Cheesesteak Co. in Vancouver; Soulvye in Orangeville, Ontario, features Caribbean dishes; Murray's Sandwich Emporium in Toronto.

Smoked meat in Toronto; outdoor eating at the Wildside Grill; Asian-style waffles.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

Minneapple pie and jalapeño wontons at the Red River Valley Fair in North Dakota; the Rockin' Roti and the OMG Bar.

Noah visits the Royal Winter Fair in Toronto, Canada, to sample The Blue Balsamic and The Mean Green; Noah visits the State Fair of Louisiana and tries Lupita's Gorditas, The Five Pounder burger and Not Yo Average Nachos.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep-fried baklava at Dickens on the Strand in Galveston, Texas.

John heads to the heart of Canada to taste the flavor of Saskatoon, SK's Asian fusion; he then takes off to Seattle, Wash., to dip his spoon into some French cuisine; lastly, he jets to Charlottetown, PEI, for a Maritime taste sensation.

John checks a pancake palace off his list in New Jersey with a mouthwatering savory fried chicken and cheddar stack.

John dives headfirst into fluffy homemade gnocchi swimming inside a saucy Sorrentina-style bread bowl in Pittsburgh, Pa.; he heads to Miami, Fla., to taste Cuban finger food croquetas.

The American Cheesesteak Co. in Vancouver; Soulvye in Orangeville, Ontario, features Caribbean dishes; Murray's Sandwich Emporium in Toronto.

Smoked meat in Toronto; outdoor eating at the Wildside Grill; Asian-style waffles.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

Stanley explores his former home of Tuscany; he participates in a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Milan, Stanley enjoys an aperitivo and makes pizzoccheri; classic Milanese veal chops and risotto.

Stanley heads to Rome in search of the famous four pastas, orders rigatoni all'amatriciana, samples carbonara and tries a selection of cheeses and sausages made from the sheep and pigs farmed in the region.

Feasting on pizza in Naples; finding the freshest mozzarella and the best San Marzano tomatoes; enjoying spaghetti and zucchini.

Stanley Tucci explores Bologna, seen by many as the food capital of Italy; the region of Emilia-Romagna is home to globally renowned protected food products.

Stanley explores the city's fascinating food culture due to its aquatic environment, as well as the countless influences from around the world throughout its vast and storied history.

Stanley explores his former home of Tuscany; he participates in a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.

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.

Adam is in Turin to taste some iconic foods named after this city; he tucks into the Torinese, breaded beef cutlet, a veal and tuna dish called Vitello Tonnato alla Piedmontese, and he has a golden ticket to a chocolate factory.

Stanley Tucci visits Umbria, nicknamed "The Green Heart of Italy"; with the highest consumption of pork per capita, Umbria is a carnivore's dream; from wild boar hunts to black truffle farms, Stanley explores all Umbria has to offer.

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.