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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.

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.

Chef Ramsay heads to Charlie's, an Italian bistro in La Verne, Calif., to update the bland and unoriginal menu, lackluster service and old-fashioned decor.

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.

Chef Ramsay heads to Charlie's, an Italian bistro in La Verne, Calif., to update the bland and unoriginal menu, lackluster service and old-fashioned decor.

Chef Andrew Zimmern butchers and trims his favorite tender cuts from the venison leg.

Chef Andrew Zimmern prepares an appetizer of bison tenderloin bites, fried until crisp, tossed in a spicy seasoning blend and served with two dipping sauces -- an Indian-inspired tamarind sauce and a classic Hunan peanut sauce.

Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast.

Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful sauce to serve in taco shells; then, he cooks a comforting farmhouse meal of pheasant in a creamy apple gravy paired with corn pudding.

Chef Andrew Zimmern prepares the ultimate shore lunch.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs; he smokes the racks low and slow for a few hours over hardwood coals.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragù.

Chef Andrew Zimmern shares his favorite Vietnamese-inspired cold noodle salad and more.

Big meals in Alberta; gnocchi in Gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Philippine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

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.

Big meals in Alberta; gnocchi in Gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Eight sushi chefs put their skills to test by chef Morimoto and new judge Phillip Frankland Lee; the chefs show off knife skills and sushi knowledge by preparing nigiri, sashimi and maki rolls, using tuna that's been broken down by Morimoto himself.

Chef Morimoto demonstrates how to prepare tamagoyaki before challenging the chefs to make their own version of the dish; the chefs must create a thoughtful, composed and delicious bento box, including an element inspired by a family member.

In their Ikouze Challenge, the chefs work in pairs, using assigned ingredients and Japanese cooking techniques; for the Kesshou Challenge, the winning pair chooses new teams of three chefs each; each team must create a pop-up restaurant concept.

The chefs create high-end canapés inspired by origami figures; each chef is presented with a Japanese woodblock print-their inspiration for stunning sashimi platters; some struggle with literal interpretations of the art, while others flourish.

Chef Morimoto challenges the chefs to create a dessert that pairs well with the tea of their choice; the chefs are asked to create a Japanese dish that incorporates the flavors of one of the countries where Morimoto has a restaurant.

The three remaining chefs remake a failed dish from earlier in competition, as they battle it out for the title of Sushi Master and $25 thousand; one chef is eliminated, leaving two chefs to serve the final Omakase to the judges.

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

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.

Braun tackles Orlando eats with a roast beef icon and a showdown with the menu.

Braun Strowman hits Washington, D.C. hungry, seeking victory-worthy bites across the nation's capital.

Braun tackles Orlando eats with a roast beef icon and a showdown with the menu.

Braun Strowman hits Washington, D.C. hungry, seeking victory-worthy bites across the nation's capital.

Ree Drummond hosts a Q&A with questions from friends, townsfolk and visitors to Pawhuska while she makes a party-ready epic dip platter; she spills the secrets on her speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

Ree Drummond stocks the freezer with some all-time favorites, including her easy pineapple pork shoulder and a hearty slow simmered beef ragù; she prepares heat-and-go sweet and savory breakfast wraps and decadent shortcut brownie ice cream bites.

Ree Drummond shares a line-up of fabulous football food, starting with her smoked brisket queso with loads of toppings; she preps a crowd-pleasing chicken Caesar party sub, game-changing crispy cookie bark and a spiked strawberry jalapeño lemonade.

Ree Drummond celebrates her late father-in-law with his favorite recipes; she honors his chocoholic lifestyle with skillet chocolate cakes before making biscuits and sausage pepper gravy, tenderloin steak bite and shrimp brochette jalapeño poppers.

Ree Drummond makes super-fast sweets with easy shortcuts; she stacks a showstopping layered tiramisu cake, serves up a stunning sticky bun crinkle cake, creates a charming cherry chocolate mug cake and scoops fruity blackberry lemon ice cream.

Ree Drummond is making over the menu at her Mercantile store; she's dishing out some new favorites like crunchy French toast, no-cook heirloom tomato salad, the Smokie Okie, a fabulous fried chicken BLT sandwich, and her strawberry cake.

Ree Drummond is all about cozy, fall-inspired food; she serves up pecan-crusted pork chops with whiskey cream sauce, fruity glazed apple cider donuts, hearty root vegetables with spicy Italian sausage and creamy butternut squash fettuccine Alfredo.

Ree Drummond is in the holiday spirit, sharing sweets for a Thanksgiving feast; she bakes up a spiced pumpkin cream cake, a cranberry orange trifle, a classic sheet pan Dutch apple tart and pretzel white chocolate cookies.

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

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.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

Chilean breads and desserts at Panaderia Latin Bakery in Vancouver; gourmet fry toppers at The Mess Hall Poutinerie; deli sandwiches in Boston.

Barbecue at MEAT in Edmonton; Italian pizza and pasta in Ottawa; friendly classics in Winnipeg.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

John tours Tucson's BOCA Tacos y Tequila; John's barbecue dream comes true at Palomino in Calgary; John has a few cheesy slices at Burlington's NaRoma Pizza Bar.

John heads to Oak Tree Tavern in Calgary in search of great pub food; Montreal's Satay Brothers serves up some Southeast Asian street food; John tries the Big A. Panzerotti.

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

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

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.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

Marcus looks for lunch ingredients in the market in Palma; he makes chilled tomato soup, then chop chop salad with watermelon, pickled rind and feta.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Celebrity chef Marcus Wareing explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth, a wine-based drink flavoured with a range of roots, spices, fruits and herbs.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus discovers what Mallorcans like to eat at special occasions; he makes his version of a local favorite, almond cake and a jug of rosé sangria.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their red prawns and gets a masterclass in ham in the market.

Marcus discovers Mallorcan breakfasts, including tomato toast and the island's iconic pastry, ensaimadas; he also cooks baked eggs with spinach and chorizo.

Marcus celebrates local Mallorcan vegetables with pan-fried padron peppers, white asparagus with a warm vinaigrette and a barbecue vegetable feast.

Marcus explores the traditional Mallorcan dishes such as cuarto, a Mallorcan alternative to churros and arroz brut, a traditional rice dish.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Bobby Flay is served a signature dish that is out of his comfort zone as "Chopped" host Ted Allen and Chef Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Chef Jet Tila and "The Talk"'s Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity dishes.

Tom is in Tuscany and Lazio, discovering the secrets behind an Italian icon, olive oil and fiery rocket, before cooking up delicious dishes that celebrate them.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán that they've got to beat Bobby Flay.

Chef Bryan Romero attempts to take down his mentor, Chef Marc Quinones, in a mean bean battle, while Michael Voltaggio and Damaris Phillips cheer them on towards victory over Bobby Flay.

Alex Guarnaschelli reunites with her "Ciao House" co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmadge to boil up a win against Bobby Flay.

Tom is in Tuscany and Lazio, discovering the secrets behind an Italian icon, olive oil and fiery rocket, before cooking up delicious dishes that celebrate them.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán that they've got to beat Bobby Flay.

Chef Bryan Romero attempts to take down his mentor, Chef Marc Quinones, in a mean bean battle, while Michael Voltaggio and Damaris Phillips cheer them on towards victory over Bobby Flay.

Bobby Flay's Titans face off against their friend and master of modern Korean cuisine, chef Esther Choi; friends become enemies, and Esther has many as both the Titans and the clock work to take her down in front of judge Francis Lam.

Bobby Flay invites Chef Kelsey Barnard Clark to the Triple Threat kitchen to prove her Southern grit won't quit. Michael Voltaggio faces off against his least favorite ingredient, and the final round hinges on which Southern queen will reign supreme.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen; Michael Voltaggio meets an ingredient he's never seen before; judge Cliff Crooks breaks records with a surprising score.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

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.

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 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.

Featuring lobster burgers and Thanksgiving dinner burgers.

John revisits memorable bacon dishes, including bacon meatloaf and bacon cheesecake.

Rachael whips up one of John's favorite meals, Seafood Fra Diavolo, a combination of shellfish and pasta tossed with a spicy, tomato-based sauce.

Rachael prepares a flavorful Korean-style taco with a spicy, soy-based recipe that combines salty and sweet ingredients.

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

Grandma Josephine and her girls never miss the chance to gather for a traditional Southern fish fry; Kardea Brown serves up fried whole red snapper with Creole gravy, oyster rice, citrus pound cake with blood orange curd and hurricane punch.

Kardea Brown invites some friends over for a classic Southern oyster roast with a light and hearty makeover; she prepares roasted oysters with Thai chili mignonette, crab rangoon wonton cups, easy Brunswick stew and slow cooker black cherry cobbler.

Kardea Brown forgoes the expensive restaurant with a date night in; she and her boo invite their favorite couples over for a dinner of braised chicken with onion gravy, maple-roasted root vegetables, a hot toddy and fried rice pudding balls.

Ramsay tries to help Baltimore's Café Hon stay in business with a renovation and an image makeover.

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

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.

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.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges.

Ramsay tries to help Baltimore's Café Hon stay in business with a renovation and an image makeover.

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

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.

John prepares dishes smothered in melted, bubbling cheese.

John saves room for dessert including pie, cakes, donuts and puddings.

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

John presents big, messy and flavorful sandwiches.

John finds barbecue restaurants.

John sets out to find the perfect pizza.

Travel the world for delicious meals.

The sauciest and juiciest meals.

Anna thinks outside the pizza box as she shows how to make her recipes for cauliflower pizza and a cheesy pizza rice.

Molly Yeh makes a delicious farm-style brunch for her family that's chock-full of flavor; she prepares meaty chorizo scotch eggs, homemade English muffins with fresh chive butter, tangy green juice pops and moist mixed berry crumb cake.

Molly Yeh makes a mighty Midwestern lunch to treat her oldest daughter! They bond over a cheesy Chicken Fajita Hotdish and gooey Monster Cookie Crispy Rice Treats. Then for dinner, it's hearty Chinese Black Bean Sloppy Joes and slurp-able Wild Rice Soup.

Molly Yeh throws her dad a game day party with an Asian-inspired menu and serves steamed pigs in a blanket, veggie pan-fried noodles, a peanut chicken seven-layer dip with flaky sesame pancakes and sticky honey sachima for dessert.

Braun tackles Orlando eats with a roast beef icon and a showdown with the menu.

Hosts Andrew Rannells and Casey Wilson direct aspiring bakers who face exhilarating challenges. Paul and Prue wisely judge, sending one home a week until one is crowned America's best.

Hosts Andrew Rannells and Casey Wilson direct aspiring bakers who face exhilarating challenges. Paul and Prue wisely judge, sending one home a week until one is crowned America's best.

Hosts Andrew Rannells and Casey Wilson direct aspiring bakers who face exhilarating challenges. Paul and Prue wisely judge, sending one home a week until one is crowned America's best.

Six remaining bakers set out in pursuit of flaky, buttery deliciousness as they take on Pastry Week; from favorite childhood snacks to street food classics, plus pies galore, it's a week for tasty treats in the baking tent.

A Signature crème caramel; the Technical introduces an Eastern European bake that's as complex as it is mysterious; for the Showstopper, the bakers create a jelly art masterpiece, combining beauty and flavor in one visually captivating creation.

Amateur bakers compete in a series of themed challenges and eliminations.

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.

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.

Four chefs who are obsessed with burger mastery compete to see who will reign supreme; the grinders get a workout with magnificent, premium beef appetizers, epic lamb burgers for the main course, and challenging sweet burgers for the dessert round.

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.

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.

Four chefs hope for a sweet start as they open their appetizer baskets to find a green gummy shocker; in the entrée round, the big question for the competitors is how to deal with the veal, and it's a race to the ice cream machine.

It's Halloween, and the basket goblins have found ingredients that are positively spooky; the chefs struggle to wrap their heads around a pasta brain, try to make something glorious out of something gross and take their shot with tasty syringes.

When the chefs get fried potatoes topped with Korean chile powder in the appetizer basket, the judges could be in for some fusion confusion or satisfying first plates; the competitors find a versatile, lean cut of meat in the entrée basket.

A simple soup is part of a complex puzzle in the entrée round and a corn cake meets a classic candy in the dessert basket.

Celebrating an important meal of the day.

John is faced with some smokin' hot dishes.

John revisits the most over-the-top brunch bennies.

John revisits the best Italian kitchens.

Celebrating all things deep-fried, from chicken to donuts.

Some of John's favorite restaurants haven't changed a thing in generations.

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.

Celebrating an important meal of the day.

John is faced with some smokin' hot dishes.

John revisits the most over-the-top brunch bennies.

John revisits the best Italian kitchens.

Rachel meets sensory scientist Professor Barry Smith and Wine and Taste connoisseur Rebecca Palmer, to discover why chocolate works with so many other flavors.

Rachel Khoo explores the desire for chocolate; she visits Hampton Court to learn how it became a common drink and explores the healing attributes of cacao.

Six teams kick off a new round of competition with miniature Jaffa cakes and tartes Piémontaise, followed by strawberry-and-cream-themed centerpieces.

The judges challenge contestants to make cube-shaped desserts, sweet faux fungi and epic macaron towers inspired by heroes and villains.

The competitors incorporate chocolate into zesty layered desserts devised on the fly, and craft detailed bonbon-bearing robot showpieces.

A second heat sees six fresh teams demonstrate their skills with tiny lemon meringue pies and creative takes on tiramisu and fruit crumble.

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

A secret recipe challenge combines chocolate with sesame; four teams construct their own spooky and scrumptious chocolate house of horrors.

The top three teams from each heat merge for a quarterfinal featuring savory brioche, pithiviers and jungle-inspired sugar showpieces.

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

A secret recipe challenge combines chocolate with sesame; four teams construct their own spooky and scrumptious chocolate house of horrors.

The top three teams from each heat merge for a quarterfinal featuring savory brioche, pithiviers and jungle-inspired sugar showpieces.