Flavour Network HD

Adam is in Venice to taste dishes that are not only named after Venice but imbibe the soul of the city; the menu includes a Venetian take on Tapas and seafood pasta; he visits the restaurant where Tiramisu was created.

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.

Adam is in Genoa tasting the most iconic foods named after the city, including a pasta dish made with pesto Genovese and a fish stew called burrida.

Adam is in Bologna to taste the most iconic foods named after this city; he sees Bolognese sauce being made in the most amazing lasagne dish; he dives into la mortadella Bologna, and a sweet made with rice, almonds and lemon.

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.

Braun storms Fort Worth for ribs, shareables, and a deep dive into Texas food and heritage.

Braun storms Fort Worth for ribs, shareables, and a deep dive into Texas food and heritage.

Adam is in Florence to taste some iconic foods named after the city; he's tasting La Bistecca alla Fiorentina, beef Florentine style, as well as local street food Lampredotto alla Fiorentina, which is a tripe roll with salsa verde and chilli sauce.

Adam is in Milan and dressed to impress, tasting some iconic foods named after this city; he tucks into a risotto alla Milanese, a minestrone and finds time to try a peculiar take on chicken street food.

Adam's in Parma tasting iconic foods named after the city, including tortelli di Parma, prosciutto and a local cake called la torta Duchessa di Parma.

Adam is in Venice to taste dishes that are not only named after Venice but imbibe the soul of the city; the menu includes a Venetian take on Tapas and seafood pasta; he visits the restaurant where Tiramisu was created.

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.

Adam is in Genoa tasting the most iconic foods named after the city, including a pasta dish made with pesto Genovese and a fish stew called burrida.

Adam is in Bologna to taste the most iconic foods named after this city; he sees Bolognese sauce being made in the most amazing lasagne dish; he dives into la mortadella Bologna, and a sweet made with rice, almonds and lemon.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

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

Three bakers use cranberries in an elimination challenge; finalists create harvest-themed doughnuts in the final showdown; Zane Caplansky, Harry Eastwood and Yolanda Gampp.

A speedy elimination round with maple syrup as the mystery ingredient; judges Eddie Jackson, Maggie McKeown and Laura Vitale decide who will win the prize in an "Into the Woods"-themed cake showdown.

Bakers compete in a speedy elimination round with mini marshmallows as the mystery ingredient; judges Harry Eastwood, Sharone Hakman and Jamika Pessoa decide who will win the prize in an "It's a Small World" pie showdown.

Following an elimination round with lemonade as the mystery ingredient, the two finalists compete for $10,000 in a picnic-themed cupcake showdown.

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 tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

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

Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.

Learning to make carne adovada with Andrew Zimmern's easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

For pig roast, chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat.

Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade: charring the meat first, sticking it in the marinade for 24 hours, then finishing it low and slow over an open fire.

Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.

Andrew Zimmern cooks braised squab with olives and vinegar, a meal for a fall evening around the fire; homemade herbed gnocchi drenched in browned butter; a simple apple and Manchego cheese salad.

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack; he completes the meal with rice pilaf with caramelized onions and a tomato and cucumber salad.

Chef Andrew Zimmern takes one of his favorite dishes, Nashville-style hot fried chicken, and reinterprets it for wild pheasant.

New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has paid off.

The Titans get the shock of their lives when Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen; friendship doesn't stop Bobby from making this a fair fight as Michael faces off with his Achilles' heel ingredient.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win, and it's up to judge Judy Joo to decide if it's his turn for victory.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and match up against Bobby Flay in the competition.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire -- an easy way to ensure the meat is cooked perfectly without drying it out.

Learning to make carne adovada with Andrew Zimmern's easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

For pig roast, chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat.

Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade: charring the meat first, sticking it in the marinade for 24 hours, then finishing it low and slow over an open fire.

Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.

Andrew Zimmern cooks braised squab with olives and vinegar, a meal for a fall evening around the fire; homemade herbed gnocchi drenched in browned butter; a simple apple and Manchego cheese salad.

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack; he completes the meal with rice pilaf with caramelized onions and a tomato and cucumber salad.

Chef Andrew Zimmern takes one of his favorite dishes, Nashville-style hot fried chicken, and reinterprets it for wild pheasant.

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.

An open-faced blackened salmon sandwich on homemade focaccia at Stoney's Bread Company.

The cure for what ails you at Elgin Street Diner; a smoked-meat sandwich at Schwartz's Deli; the K2 Mountain Burger at Mrs. Riches Restaurant.

Blueberries are the secret to Busters BBQ's sauce; unique fish cakes are served at Magnolia's Grill.

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.

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.'.

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

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

Rachael shows how to make her version of Mexican Flautas using rotisserie chicken, green chiles, and a blend of three cheeses, all rolled up and fried in tortillas; John prepares a batch of Mexican Martinis.

Actor and family friend Jeremy Sisto joins Rachael in her Tuscan kitchen to learn how to make Hunter's Chicken, known in Italy as Cacciatore, served with generous helpings of bruschetta.

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

Rachael prepares her favorite Sicilian dish, pasta con le sarde or sardine pasta, using both canned fish and fresh sardines atop long-cut pasta.

Chef Sarah Moulton joins Rachael for a cooking challenge; both Rachael and Sarah create mystery meals using ingredients from Rachael's Tuscan pantry; Sarah cooks deep-fried vegetables, while Rachael uses red onions to make caramelized onion pasta.

The chefs are challenged to create 10 savory crêpes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

The contestants go head-to-head against a chef of their choice from the opposing team in the Seven Seas Seafood Challenge; musician Joe Perry and singer Estelle join chef Ramsey at the dinner service.

The remaining contestants use cookbooks from Gordon's library to spell out the ingredients they want to use for their next challenge.

The remaining contestants must prepare their own interpretations of a Southern staple; dinner-service guests include professional basketball player J.J. Redick, singer Blake Lewis, actress Mircea Monroe and reality TV personality Adrienne Maloof.

The teams prepare special menu items for the International Ballroom Invitational; the winners go kayaking in the Pacific Ocean and have lunch at the Lark; the losers prepare a raw bar for the ballroom event.

The remaining contestants participate in a blind taste test in which each team must determine the taste of puréed baby foods; actor Josh McDermitt and TV host Jeannie Mai serve as celebrity diners.

The remaining chefs tackle sliders; three guest judges determine which team will party at the Playboy Mansion; celebrity diners include model Crystal Hefner, TV producer Melissa Rivers, TV hosts Drew and Jonathan Scott and actress Ashley Greene.

The chefs compete in a taste challenge; dinner service honors major contributors to "Stand Up to Cancer.".

The chefs team up for a challenge to combine the flavors of two countries; chef Roy Yamaguchi is a guest judge; guest diners include actors Kellita Smith, Jasika Nicole, Patrick Renna and Tommy Savas.

The remaining chefs tackle sliders; three guest judges determine which team will party at the Playboy Mansion; celebrity diners include model Crystal Hefner, TV producer Melissa Rivers, TV hosts Drew and Jonathan Scott and actress Ashley Greene.

The chefs compete in a taste challenge; dinner service honors major contributors to "Stand Up to Cancer.".

The chefs are challenged to create 10 savory crêpes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

The contestants go head-to-head against a chef of their choice from the opposing team in the Seven Seas Seafood Challenge; musician Joe Perry and singer Estelle join chef Ramsey at the dinner service.

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

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.

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.

Three Canadian eateries that only offer full-fat options.

Eight pounds of lobster at Saint John Alehouse; German fare at Fraser Park Restaurant.

South African mincemeat delicacy; deep-fried "poached" eggs with homemade hollandaise sauce; seafood pizza and Cajun mussels.

Pulled pork and spice-rubbed ribs from Boneheads BBQ; the Dam Pub serves up shepherd's pie potatoes; John dines on triple-cheese lasagna at the Landmark Café.

Jewish classics at The Tallest Poppy; meatloaf muffin at The Cardinal Rule and spicy meatballs at Jr's.

Anna offers two innovative takes on classic meatball dishes; she makes tuna meatballs served with an aioli dipping sauce and eggplant meatballs paired with spicy marinara and topped with ricotta salata.

It's sandwich night in Rachael's kitchen, and she's serving up an array of Italian sandwiches with ingredients like roasted eggplant, sweet bell peppers, spicy mortadella with pistachio, and so much more.

In honor of the legendary singer and Rachael's dear friend Tony Bennett, she prepares osso buco; a dish of succulent braised veal shanks served Florentine style in the oven with large slices of bread and creamy polenta, which Tony Bennett loved.

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.

Guy Fieri's filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago; a Missoula, MT, spot is getting creative with a banh mi burger; a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

Carla reveals pot pie's unexpected history.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Host Eric welcomes three talented shellfish experts from Louisiana, Maine and Hawaii to challenge chef Alex Guarnaschelli in two intense rounds of cooking; first, the chefs seal their fate by choosing the ingredients they and Alex will cook with.

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.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Host Eric welcomes three talented shellfish experts from Louisiana, Maine and Hawaii to challenge chef Alex Guarnaschelli in two intense rounds of cooking; first, the chefs seal their fate by choosing the ingredients they and Alex will cook with.

Guy Fieri brings in four baller burgermeisters for a bodacious burger battle; they must make an excellent cheeseburger using 10 items or fewer before incorporating an alternate ground meat and unusual produce item in their winning burger and fries.

Guy Fieri welcomes four previous winners back to Flavortown Market for a nonstop super battle; he gives them each $100 to make a complete steakhouse feast in 60 minutes, but first, they have to participate in a dreaded Flavortown whammy auction.

Guy Fieri invites four chefs to compete in two rounds of the guiltiest GGG games ever; he kicks things off with three guilty-pleasure wheels to determine the ooey gooey details of the chefs' first dish.

Guy Fieri invites four chefs from diners, drive-ins, and dives to prove their budgeting skills while making their restaurant's best-selling dish; the remaining three competitors make their personal seafood favorites while working with a $25 budget.

At Blondie's they serve up a 9 lb double-decker hamburger; John is teased at Little Place; pizza sauce stirring skills at Neighbors.

John is transported back to his childhood at Tre Sorelle; schnitzel at Danske Bistro; authentic seafood chowder at Water Prince.

Urban Diner in Edmonton, Alberta for brunch; Fat City Frank's for hot dogs in Calgary, Alberta; the art of "the big smoke" at Phil's BBQ in Toronto, Ontario.

The golden age of diners at Red Top Diner in Winnipeg, MB; a local favourite at Diner Deluxe in Calgary, AB; Café Polenez in Toronto, ON is known for its authentic Polish fare.

The finalists compete in a backyard barbecue-themed doughnut showdown.

Three bakers battle in a speedy elimination round using coconut rum as their mystery ingredient; The last two bakers compete for $10,000 in a tropical island-themed cake showdown.

Three bakers must use peanuts in the elimination round; finalists compete for a $10,000 prize in a tailgate-themed pie showdown.

Bakers compete using sesame seeds as a mystery ingredient and a pet-shop theme for their final showdown cupcakes.

There's more than meat at Boon Burger in Winnipeg, MB; doughnut indulgence at Jelly Modern Doughnuts in Calgary, AB; in Etobicoke, ON, The Musket serves up Jäger schnitzel.

Homemade ice cream at Evelyn's Memory Lane Cafe in High River, AB; The Main is known for its deli in Montreal; Dangerous Dan's in Toronto is famous for its burgers.

At Blondie's they serve up a 9 lb double-decker hamburger; John is teased at Little Place; pizza sauce stirring skills at Neighbors.

John is transported back to his childhood at Tre Sorelle; schnitzel at Danske Bistro; authentic seafood chowder at Water Prince.

Urban Diner in Edmonton, Alberta for brunch; Fat City Frank's for hot dogs in Calgary, Alberta; the art of "the big smoke" at Phil's BBQ in Toronto, Ontario.

The golden age of diners at Red Top Diner in Winnipeg, MB; a local favourite at Diner Deluxe in Calgary, AB; Café Polenez in Toronto, ON is known for its authentic Polish fare.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.

Kirsten Tibballs, the Chocolate Queen, returns; celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness and with her simple yet delectable dessert recipes, she might just be right.

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

Emma Willis, Clara Amfo, Blake Harrison and Alex Horne take on three challenges, as they make decorated biscuits in the Signature, madeleines in the Technical, and a choux sculpture which embodies their secret talent in an ambitious Showstopper.

Ruby Wax, Gareth Malone, Laura Whitmore and Yung Filly make fruit turnovers, a chocolate fondant and a meringue showstopper reliving their most embarrassing moment.

Matt Lucas joins Annie Mac, Ed Gamble and Example as they make signature stained-glass biscuits and cakes that depict what they did before they were famous.

It is Dairy Week and Prue and Paul have set some tricky challenges including a technical one that dates back to Henry VIII and a showstopper usually found at Indian weddings.

The judges set challenges inspired by the Roaring Twenties, including a slapstick signature bake and a tiered showstopper featuring a twist on their favorite tipple.

Cherish and Benoit apply their discerning taste to confections shaped like cones and carrots, as well as precarious towers built with éclairs.

Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.

Caramel cornflake brownie; chocolate meringue lollipops; chocolate pecan pie; chocolate sprinkles; raspberry coconut chocolate slice.

Celebrated pastry chef and chocolatier, Tibballs, presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness and with her simple yet delectable dessert recipes, she might just be right.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

Cherish and Benoit apply their discerning taste to confections shaped like cones and carrots, as well as precarious towers built with éclairs.

Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.

Caramel cornflake brownie; chocolate meringue lollipops; chocolate pecan pie; chocolate sprinkles; raspberry coconut chocolate slice.

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.

Chuckwagon Café raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread French toast.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

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

Finalists compete for a $10,000 prize in a love-themed cupcake showdown.

Three young bakers compete in a speedy elimination round using fudge as the mystery ingredient; the last two bakers left compete for $10,000 in a chocolate factory-themed cake showdown.

Finalists compete for a $10,000 prize in a wake-up call themed donuts showdown.

Three young bakers compete using the well-known after-school snack ants-on-a-log as the mystery ingredient; the final two bakers compete for $10,000 in a playground-themed pie showdown.

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.

Chuckwagon Café raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread French toast.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

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

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

Guy Fieri checks out scratch-made Italian in Buffalo, Wyo., a gluten-free Venezuelan spot in Calgary, Alberta, and a southern Caribbean mashup serving oxtail with extra spice in Memphis, Tenn.

Guy Fieri goes from strudel to noodle; in Boulder, Colo., a boho joint serves sweet strudel; Alberta's next-level Nepalese; in Memphis, Tenn., a couple brings big flavor to killer noodles.

Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.

Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

A coastal Georgia joint puts its spin on Nashville hot chicken with a side of spicy shrimp; a Vietnamese noodle bar in Calgary dishes out scratch-made savory street food.

Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennessee; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

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

Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy Parmesan pasta in San Luis Obispo.

Guy Fieri checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, NJ, and fully loaded lamb chops in Columbus, OH.

Guy Fieri hits the road for serious sammies; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Guy Fieri's getting into flavors from all over, starting with a Vietnamese spot in Boston that's dishing out rocking rice noodle rolls; Guy finds a legit lamb meatball sub and knockout octopus in Montana.

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