Flavour Network HD

Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.

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.

The chefs showcase what they know about making amazing Venetian dishes; a strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entrée round is a tremendous task.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

Holiday bakers incorporate a gingerbread house into their donuts during the elimination round; the remaining donut makers compete in a stocking stuffers-themed showdown for a chance to advance to the championship finale.

Holiday bakers compete in a quick elimination round with hot chocolate as the mystery ingredient; the final two bakers compete for $10,000 and a spot in the Holiday Championship Finale with a winter wonderland-themed pie showdown.

To secure the final spot in the championship, bakers first must get through the elimination round using candy canes in their cupcakes; the final two bakers compete in a toy shop-themed cupcake showdown for $10,000.

The best holiday bakers compete in the Holiday Championship Finale, facing eggnog in the elimination round; the final two bakers compete for a total of $20,000 and the title of Holiday Champion in a Night Before Christmas-themed cake showdown.

East Coast hospitality in St. John's; barbecue at Fat Bob's Smokehouse in Buffalo; Canadian-themed pizzas.

Venison burger and barbecue sandwiches at Buck Stop; Soup at The Burnt Tongue; Belgian fries and waffles.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

Teams must deliver food, drinks and an impactful presentation to guests at a charity gala for St. Jude Children's Hospital.

The two teams must each create a wine blend with food pairings and pitch them to a room of Napa Valley wine connoisseurs and marketing experts.

The teams go up against each other to create an enticing menu for a delivery-only restaurant that will serve office workers in downtown Los Angeles; the teams must cook in a pared down "ghost kitchen.".

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

Olivia Attwood hosts the show that follows a group of ten ambitious young chefs taking on the hottest job of their lives when they travel to Barcelona to work under multi-Michelin star award-winning chef Jean-Christophe Novelli.

Mark caters a beach wedding.

Olivia Attwood hosts the show that follows a group of ten ambitious young chefs taking on the hottest job of their lives when they travel to Barcelona to work under multi-Michelin star award-winning chef Jean-Christophe Novelli.

Olivia Attwood hosts the show that follows a group of ten ambitious young chefs taking on the hottest job of their lives when they travel to Barcelona to work under multi-Michelin star award-winning chef Jean-Christophe Novelli.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

Olivia Attwood hosts the show that follows a group of ten ambitious young chefs taking on the hottest job of their lives when they travel to Barcelona to work under multi-Michelin star award-winning chef Jean-Christophe Novelli.