Flavour Network HD

Guy Fieri invites all-star pizza maestro Chef Christian Petroni to help officiate a throwdown between three pizza-making pros; after a special delivery of pizza ingredients, Guy and Christian put in an order for the competitors' signature pizzas.

Four professional pizza makers rise to the occasion in three pizza-themed games; Guy Fieri challenges them to deliver personal pizzas without any of the conventional ingredients, not even pizza dough.

Three chefs compete in Guy Fieri's Italian-themed games; the winner of the second round goes up against one of GGG's legendary Italian chef-judges in a shocking final battle.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Caribbean roti, plantain and eggplant; Guilty Pleasure; sandwiches for a crowd.

Bacon, tomato, onion and cheddar omelette; macaroni and cheese with elk; ox tongue sandwich.

John revisits some of his favorite chefs; Shine in Victoria; The Early Bird in London, Ont.; Antoinette's in Whitehorse, Yukon.

John revisits old friends in their restaurants and shares special Christmas meals.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Caribbean roti, plantain and eggplant; Guilty Pleasure; sandwiches for a crowd.

Bacon, tomato, onion and cheddar omelette; macaroni and cheese with elk; ox tongue sandwich.

John revisits some of his favorite chefs; Shine in Victoria; The Early Bird in London, Ont.; Antoinette's in Whitehorse, Yukon.

Authentic Napoletana pizza and pasta; barbecue ribs at Moonshine BBQ.

Gordon must tame a brawling staff and transform a sloppy kitchen crew into proper chefs.

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.

Teams compete in an ordinary home to serve a three-course meal for a $100,000 prize.

Three lobster specialists challenge Alex in two rounds of competition to prove their skill with the king of crustaceans.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

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

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

Gordon must tame a brawling staff and transform a sloppy kitchen crew into proper chefs.

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.

John visits Nuburger; smoked meat combines with poutine at Poutineville; country brunch at Emma's Country Kitchen.

John visits The Wren; an Alberta roadside restaurant; the Iron Skillet.

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

Barbecue at The Smoke; Pakistani food at Lahore Tikka House; Zingerman's Roadhouse.

John pays a visit to Kensington Burger Bar, Detroit Style Pizza and Bookers BBQ.

John visits Toronto's oldest restaurant, The Senator, for classic meals.

John visits The Wren; an Alberta roadside restaurant; the Iron Skillet.

John visits Nuburger; smoked meat combines with poutine at Poutineville; country brunch at Emma's Country Kitchen.

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

Barbecue at The Smoke; Pakistani food at Lahore Tikka House; Zingerman's Roadhouse.

John pays a visit to Kensington Burger Bar, Detroit Style Pizza and Bookers BBQ.

Fat back at Lardo; pie for breakfast at Shuswap Pie Company.

At the GweGwe Lodge on the Wild Coast, Warren explores ancient caves, goes cliff-jumping, forages with the locals, and cooks delicacies including mussels, fish, and num-num tart.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren reaches the Franschhoek Valley to explore the richness of Boschendal Wine Estate; he goes on a ride on a tram through the vineyards, dives into a tasting and cooks.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Waz visits Constantia Valley, where he forages the Cellars-Hohenort gardens and samples the famous Vin de Constance wine; he bakes a special cake for an emotional moment with his family.

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

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.

In Vegas, Braun bets it all on flavor and finds the city's true magic to be an irresistible bite.

After Chicago chaos in the ring, Braun swaps slams for dogs, edible balloons and astonishing bites.

Braun hits Milwaukee for family, craft beer and a monster appetite for massive meals.

In New Orleans, Braun devours bold flavors that hit harder than a steel chair.

Braun vacations in Tampa, where the food might tap out before he does.

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

In Austin, Jess visits Leroy and Lewis Barbecue, where lesser-known cuts like top blade are given the spotlight; she then heads back to her own kitchen to show how home cooks can confidently tackle alternative cuts, unlocking big BBQ flavor without relying on the usual brisket.

Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment.

Braun hits Milwaukee for family, craft beer and a monster appetite for massive meals.

In New Orleans, Braun devours bold flavors that hit harder than a steel chair.

Braun vacations in Tampa, where the food might tap out before he does.

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

In Austin, Jess visits Leroy and Lewis Barbecue, where lesser-known cuts like top blade are given the spotlight; she then heads back to her own kitchen to show how home cooks can confidently tackle alternative cuts, unlocking big BBQ flavor without relying on the usual brisket.

Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment.

At the GweGwe Lodge on the Wild Coast, Warren explores ancient caves, goes cliff-jumping, forages with the locals, and cooks delicacies including mussels, fish, and num-num tart.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren reaches the Franschhoek Valley to explore the richness of Boschendal Wine Estate; he goes on a ride on a tram through the vineyards, dives into a tasting and cooks.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Cape Town to Johannesburg.

John learns what "Naina" means; Americana food at Vinsetta Garage; Halifax's only Jewish deli.

John makes sandwiches at The Clubhouse Sandwich Shop; a renovated house in Oregon; simple bistro cooking at 2 Doors Down.

All-day breakfast at The Jammery; sandwiches at Shut Up and Eat; Cacao 70s all-chocolate menu.

John Catucci eats at Tilt; Nuba's Lebanese dishes feature time-tested recipes and the freshest ingredients.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A Hogtown brunch location; a beehive burner; seafood.

John makes sandwiches at The Clubhouse Sandwich Shop; a renovated house in Oregon; simple bistro cooking at 2 Doors Down.

John learns what "Naina" means; Americana food at Vinsetta Garage; Halifax's only Jewish deli.

All-day breakfast at The Jammery; sandwiches at Shut Up and Eat; Cacao 70s all-chocolate menu.

John Catucci eats at Tilt; Nuba's Lebanese dishes feature time-tested recipes and the freshest ingredients.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

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.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

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.

Hudson learns how to smoke meat, grill fajitas and cook barbecue using a wok with the help of MasterChef winner Christine Ha.

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.

Hudson learns how to smoke meat, grill fajitas and cook barbecue using a wok with the help of MasterChef winner Christine Ha.

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.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

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.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

All-day crêpes; West Coast comfort food; Peruvian food.

Breakfast tacos in Austin, Texas; 50s style classics; seafood in Ontario's oldest city.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

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

Rachael prepares a Peruvian-style roasted chicken dish with ají amarillo and serves it with blue potatoes.

Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.

Braised carrots and strozzapreti with veal ragù.

Braised carrots and strozzapreti with veal ragù.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.

Chef Ramsay visits the Burger Kitchen in Los Angeles in hope of revamping the menu and reviving the establishment.

Tempers flair as Ramsay tries to transform Los Angeles's Burger Kitchen into a profitable eatery.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

Teams are challenged to create the ultimate steak dinner.

Chef Ramsay returns to restaurants he tried to help in the past, such as Downcity in Providence, R.I., Classic American in West Babylon, N.Y., and Davide in Boston, to check on their progress.

Chef Ramsay revisits La Frite, Kingston Cafe, Capri and Spanish Pavilion to see if the owners succeeded in following his advice.

Teams are challenged to create the ultimate steak dinner.

Chef Ramsay returns to restaurants he tried to help in the past, such as Downcity in Providence, R.I., Classic American in West Babylon, N.Y., and Davide in Boston, to check on their progress.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.

Chef Ramsay visits the Burger Kitchen in Los Angeles in hope of revamping the menu and reviving the establishment.

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.

Chef Deborah VanTrece creates a fusion of Southern and Italian flavors with her Boudin and Crawfish Arancini.

Eva Pau is on a mission to share her love of Asian cooking, showcasing the ingredients, techniques, and traditions that make this cuisine so vibrant and beloved; her recipes will inspire you to dive into the diverse world of Asian food.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuile cannoli.

Kirsten makes chocolate layer cake, easy-to-make 10-minute mousse cups, butterscotch almond bars, and some coconut cake truffles from leftover cake.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Learn how to make use of the odds and ends at the end of the week that you want to use before getting the big shop done.

Teams are challenged to create the ultimate steak dinner.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

Welcome to the most glamorous ghostly gathering of the season: The Gala in the Graveyard! The bakers must impress the judges with spooky sweets that scream opulent, glamorous horror.

The moon is full, the bandages are tight, and the mummies are ready for a wild night out! The bakers will wrap their creativity around fun, eerie desserts inspired by mischievous mummies out on the town.

Get ready for the cutest Halloween party ever! The bakers will create paw-some desserts inspired by pets in costume; from pugs to parrots, these desserts will have the judges barking for more, as they celebrate the season's ultimate party animals.

The mystery is afoot in Dracula's Detective Agency; the bakers must dive into the dark world of supernatural sleuths to craft desserts that are not only macabre and mysterious but also packed with flavour; case closed!

The final three bakers face off in a spine-tingling, three-round bake-off to determine who will claim the title of Halloween Bakeshop Champion and win the $25,000 grand prize; each baker must present three bold and terrifyingly tasty desserts.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

The mystery is afoot in Dracula's Detective Agency; the bakers must dive into the dark world of supernatural sleuths to craft desserts that are not only macabre and mysterious but also packed with flavour; case closed!

The final three bakers face off in a spine-tingling, three-round bake-off to determine who will claim the title of Halloween Bakeshop Champion and win the $25,000 grand prize; each baker must present three bold and terrifyingly tasty desserts.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.