Flavour Network HD

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.

Tom is in Italy's Deep South, discovering the secrets behind beloved Calabrian chillies and Puglia's grapes, before cooking up delicious dishes that celebrate them.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

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.

Tom is in Italy's Deep South, discovering the secrets behind beloved Calabrian chillies and Puglia's grapes, before cooking up delicious dishes that celebrate them.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

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.

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.

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

A Scotsman cooks Bennies and Hash in Victoria; unique Bánh Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

Fan favorites pick including The Hogtown Vegan, The Dish Bistro and Motor Burger.

Klondike Rib and Salmon Grill in Whitehorse, Yukon; poutine in Glace Bay, N.S.; Turkish food in Edmonton.

John makes Croque Madame in Halifax; making samosa in Victoria, B.C.; cinnamon buns in Edmonton.

Bavarian schnitzels at the Black Forest Inn; mole sauce and chocolate chicken enchiladas at Fiesta Mexicana; authentic British curries at The Churchill Arms.

A restaurant in the middle of a golf course; Creole spice dishes in Edmonton; pastry-wrapped foods in St. John's, Nfld.

John dines at Ottawa's Murray Street Kitchen; Toronto's Fanny Chadwick's; John's search for Caribbean food brings him to Yukon's Antoinette's.

Rachael combines her favorite Reuben sandwich with America's summer favorite, hot dogs, to create a memorable meal served with fries.

Rachael Ray prepares a sautéed chicken dinner served with sautéed vegetables and flavored with heavy cream, Dijon mustard and imported beer.

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

Michael Symon is ready to celebrate his father, and he kicks things off with his dad-approved twist on smoked brisket chili.

Michael Symon enjoys a golden summer with his California-inspired grilled feast; Michael gets started with Smoked Tri-Tip followed by a Grilled Avocado Salad with Ranch Dressing before Liz takes on dessert with a summery Strawberry Chiffon Cake.

Michael Symon pays tribute to his southern culinary heritage, courtesy of his mother-in-law, Sherla.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

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 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.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

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.

Brunches in Quebec; Israeli food in Toronto; gourmet pizza in Winnipeg.

That Italian Place in Brampton, Ont.; Barque Smokehouse in Toronto; La Taqueria in Vancouver.

The Early Bird in London, ON; Made in Mexico in Newmarket, ON; Chafe's Landing in St. John's, NFLD.

Bannock at Kekuli Café in Westbank, B.C.; Big T's BBQ and Smokehouse in Calgary; pressed sandwiches and waffles at Pressed.

Cheese curds in Dartmouth, N.S.; Wallflower Modern Diner in Vancouver; Bernie and the Boys in Drumheller, Alta.

Fan favorite picks including Smoque Shack in Ottawa, ON, Slickity Jim's Chat n' Chew in Vancouver, BC, Boogie's Burgers in Calgary, AB.

Burger 55 in Penticton, B.C.; The Smokin' Buddha in Port Colborne, Ont.; Icehouse.

Authentic Italian at Via Tevere Pizzeria in Vancouver; The Crêpe House in Port Dover, Ont.; classic comfort food at the Hilltop Diner in Langley, B.C.

Andrew showcases the versatility of red snapper by cooking fried snapper fingers with dipping sauce and roasting a whole fish to serve family style.

Andrew presents ways to serve antelope by cooking a whole leg over an open fire and preparing tenderloin carpaccio.

Andrew cooks with one of his favorite proteins, bison; his two recipes for the day include a Bolognese with ground bison and a taco feast with tamarind marinated bison.

Andrew highlights why rabbits are a great ingredient to cook with; he serves two grilled rabbit dishes, one coated in a Sichuan sesame sauce and the other paired with a grilled baby gem lettuce salad.

Andrew prepares pheasant in two ways; first is skewers cooked on a hibachi-style grill and second is a whole bird roasted over an open fire.

Andrew presents European and Asian ways to cook pigeon, preparing seared pigeon toast with Sicilian caponata and pigeon katsu.

Andrew's focus for the day is fresh-caught striped bass; he prepares two dishes starring the fish, including a bass crudo and whole-roasted striped bass.

Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird; he utilizes the breast for a simple grilled appetizer inspired by Japanese tataki duck seasoned with scallion, ginger and Thai chiles.

Tyler Florence welcomes nine food trucks to the NASA Johnson Space Center in Houston, TX, where their road trip for $50,000 across America's Gulf Coast begins; Tyler groups the teams into squads.

The teams go to Galveston, Tex., where baseball star Justin Turner awards one of the biggest cash prizes in race history in a Ballpark Bites challenge; squad loyalties are pushed to their limits as they struggle to outsell one another.

Tyler Florence takes the teams to Lake Charles, La., where they plunder one another's trucks for a challenge judged by foodie pirates; thousands of customers swarm the trucks, stressing one team to implosion and propelling another to new heights.

Tyler Florence brings the teams into Biloxi, Miss., where they hope to rack up some big sales; however, none of them are prepared for the backlash when they get accused of price gouging.

Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.

Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.

Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.

The finalists join Tyler Florence for the last leg in Fort Meyers, FL, where they face some intense selling and challenges; at the South Beach Wine and Food Festival in Miami, one team will claim $50,000.

Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.

Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.

Andrew makes cooking with live sea urchin and scallops easy by demonstrating how they should be handled; he cracks and shucks his ingredients to pair them with a cucumber mignonette and then cooks a seafood risotto.

Andrew Zimmern champions the overlooked mackerel with a main salad of pickled filets and summer sides.

Andrew Zimmern tackles fresh squid, demonstrating how to break down this often-intimidating seafood for two dishes; he starts by showing viewers the essential technique of cleaning and preparing squid.

Chef Andrew Zimmern showcases the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry; he begins with a guinea hen and watercress salad.

Andrew Zimmern demonstrates two distinct approaches to cooking venison; he begins with a venison paillarde, where tenderloin medallions are pounded thin, quickly grilled to a medium-rare.

Chef Andrew Zimmern showcases two different approaches to preparing California halibut; he begins with a Mediterranean-inspired dish, grilled halibut filets with a Spanish romesco sauce and caveman-style whole roasted cabbage.

Andrew Zimmern explores the nature of quail with two distinct recipes; he starts with his take on Southern comfort food, fried quail with lemon-basil aioli, where tender pieces of quail are double-dredged and fried.

Chef Andrew Zimmern explores Minnesota's forests, creating meals from wild, foraged mushrooms; he begins with a simple grilled wild mushroom salad, paired with fresh herbs and a sherry vinaigrette.

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.

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.

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

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.

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

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.

A disco theme inspires the chefs to come up with retro-chic petits gâteaux and fabulous showpieces combining sugar and chocolate.

An intense semifinal round challenges four teams with crafting sweet-and-savory petits fours as well as jelly desserts fit for a teddy bear's picnic.

In the grand finale, three teams of pastry pros whip up stylish chocolate party hats and award-worthy miniature desserts.

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 Adjepong welcomes three chefs from Arizona, Washington, D.C., and California who are ready to show chef Alex Guarnaschelli and the judges their unique take on cooking with spice.

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.