Flavour Network HD

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.

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!

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.

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

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

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.

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

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

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.

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.

The remaining teams create 24 savoury pâté en croûte; for the showpiece challenge, they need ultimate craft perfection as they take on a demanding pastry challenge; who will flake under the pressure, and who will earn a spot in the final six?

The teams create judge Benoit's Le Café Crème and a gardening-themed illusion showpiece with a hidden vegetable cake-inspired dessert, but they are not given a proper recipe to follow.

The remaining teams draw on their classical training as they produce 24 identical classic framboisiers; for their second challenge, they let their creativity run wild as they re-invent American camping favorite s'mores into a high-end pâtisserie.

The teams make savory Paris-Brest and savarin, before creating a celebration St Honoré to serve 150 people in five hours; who has the patience of a saint to secure a spot in the final six?

The best three teams from each set of heats come together as they aim for the final; the teams create plant-based petit gâteaux and become engineers as they make gravity-defying hanging showpieces from chocolate, with macarons sitting within.

It's the quarter-final and the five remaining teams create 24 desserts, harnessing all the natural sweetness from savory ingredients, alongside 24 desserts which hero one ingredient throughout their flavors and textures.

It is the semi-final and the teams create "Wonka" inspired chocolate bars fit for Hollywood and edible floating cities; who will be floating on cloud nine into the final, and whose ship has sailed?

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

The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display.

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.

In a battle for the ages, Alex competes against her rivals, other Iron Chefs: Michael Symon, Stephanie Izard and Jose Garces face their friend in a battle for supremacy judged by Simon Majumdar and Geoffrey Zakarian.

Welcoming three chefs to use their skills with eggs to crack Alex's competition prowess; in a blind judging, Brooke Williamson and Michael Voltaggio.

The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display.

The remaining teams create 24 savoury pâté en croûte; for the showpiece challenge, they need ultimate craft perfection as they take on a demanding pastry challenge; who will flake under the pressure, and who will earn a spot in the final six?

The teams create judge Benoit's Le Café Crème and a gardening-themed illusion showpiece with a hidden vegetable cake-inspired dessert, but they are not given a proper recipe to follow.

The remaining teams draw on their classical training as they produce 24 identical classic framboisiers; for their second challenge, they let their creativity run wild as they re-invent American camping favorite s'mores into a high-end pâtisserie.

The teams make savory Paris-Brest and savarin, before creating a celebration St Honoré to serve 150 people in five hours; who has the patience of a saint to secure a spot in the final six?

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.

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.

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 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 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.

In the final qualifying round, Jonathan Bennett has three teams choose two monsters and meld them into one maniacal monster mashup.

Jonathan Bennett asks three new teams to conjure up displays inspired by "The Exorcist"; the teams showcase the battle between good and evil in hopes that judges Shinmin Li and Aarti Sequeira choose the right side.

Jonathan challenges the teams to create displays based on the inspirations behind fairy tales; judges Shinmin Li and Aarti Sequeira decide who advances to the next round and whose fairy tale comes to an end.

Jonathan Bennett tasks the six remaining teams with creating a display featuring a clown terrorizing a victim; judges Shinmin Li and Aarti Sequeira have the last laugh as they choose the creepiest clown.

The five remaining teams face a challenge as Jonathan Bennett asks them to make over a classic Hollywood monster; judges Shinmin Li and Aarti Sequeira evaluate their devious designs before sending one team home screaming.

Jonathan Bennett invites the teams to a dance party where ravenous zombies have brain-inspired treats; judges Shinmin Li and Aarti Sequeira decide which three teams move into the semifinals and which team's chances are dead on arrival.

Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays; judges Shinmin Li and Aarti Sequeira announce whose piece is worthy of a spot in the finale.

Jonathan Bennett challenges the final two teams to imagine what creatures are lurking in the dark corners of a haunted attic; judges Shinmin Li and Aarti Sequeira crown one team the "Halloween Wars" champions and award them the $25,000 prize.

Join Michael Yo for a journey to some far out places to eat; snowshoe through the backwoods for bison and duck, duck, goose; climb to the treetops of Costa Rica for local fare and coffee on a steak medium rare and more.

An NYC 1920s style speakeasy; mid-century reminder of a time when airplane food was actually delicious in Palm Springs; a Titanic themed event where diners feast like the passengers on that fateful ship; dining like nobility in Ireland.

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

Eric Adjepong welcomes three talented brunch experts from New Hampshire, California and Arizona to challenge chef Alex Guarnaschelli in two intense rounds of cooking.

Jonathan Bennett challenges the final two teams to imagine what creatures are lurking in the dark corners of a haunted attic; judges Shinmin Li and Aarti Sequeira crown one team the "Halloween Wars" champions and award them the $25,000 prize.

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

Eric Adjepong welcomes three talented brunch experts from New Hampshire, California and Arizona to challenge chef Alex Guarnaschelli in two intense rounds of cooking.

Eight elite pumpkin carvers begin their journey to become the next Outrageous Pumpkins Champion when host Damaris Phillips challenges them to create the best porch display in the neighborhood so they can show off their artistic point of view.

Damaris Phillips is all about everyone's favorite Halloween decoration, so she tasks the carvers with creating topsy-turvy, gravity-defying stacks of jacks; they must impress the judges with a spooky skeletal structure to stay safe from elimination.

Damaris Phillips ramps up the competition by asking the carvers to put their best foot forward with 3D pop culture pumpkins that highlight iconic fashion eras; the competitors bring common literary phrases with a deadly twist to life.

The final five pull out all the stops when Damaris Phillips challenges them to create their own superhero and superpower; the competitors depict a scene of the one and only DC's Batman facing off against one of his iconic enemies to save Gotham City.

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.

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 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.

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.

Featuring lobster burgers and Thanksgiving dinner burgers.

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

John prepares dishes smothered in melted, bubbling cheese.

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

John presents big, messy and flavorful sandwiches.

Chef Ramsay heads to Spin a Yarn, a 50-year-old steakhouse and banquet center in Fremont, Calif., in hope of revitalizing its menu and ambience.

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.

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

Chef Ramsay travels to Philadelphia to revive Chiarella's, a family-owned Italian restaurant that has an outdated menu, a disorganized staff and sloppy service.

Chef Ramsay travels to Philadelphia to revamp Zocalo, a Mexican restaurant plagued with an unorganized staff and poor service.

Ramsay goes to Boston's La Galleria 33 and tries to help the owners turn their failing business around.

At La Galleria 33 in Boston, Ramsay forces the owners to confront their staff and reclaim control of the restaurant; menus and decor are revamped.

Ramsay tries to help the owners of New York Italian restaurant Mama Maria's.

The competition travels to the Gold Coast for opinionated couple Michael and Rielli's Instant Restaurant, where the self-described "Perfect Pair" attempt to plate up the perfect menu of Beetroot and Feta Cheesecake for entrée, Buttered Beef Tongue for main and Raspberry Gel and Chocolate Mousse Domes for dessert.

Carla reveals pot pie's unexpected history.

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

Ramsay heads to Pennsylvania's Ms. Jean's Southern Cuisine.

Ramsay goes to Massachusetts to help a married couple improve their restaurant, Barefoot Bob's.

Chef Ramsay heads to Spin a Yarn, a 50-year-old steakhouse and banquet center in Fremont, Calif., in hope of revitalizing its menu and ambience.

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.

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

Chef Ramsay travels to Philadelphia to revive Chiarella's, a family-owned Italian restaurant that has an outdated menu, a disorganized staff and sloppy service.

John finds barbecue restaurants.

John sets out to find the perfect pizza.

Travel the world for delicious meals.

The sauciest and juiciest meals.

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 sets out to find the perfect pizza.

John finds barbecue restaurants.

Travel the world for delicious meals.

The sauciest and juiciest meals.

Celebrating an important meal of the day.

John is faced with some smokin' hot dishes.

John revisits the best Italian kitchens.

Justine explores local treats and a fried rice recipe in the seaside town of Tai O, learns the secrets of shrimp paste at Sing Lee and enjoys hotpot in the City of Darkness.

Justine explores fine dining at the elegant Wing Restaurant and cooks her salt and pepper prawns. She then visits *cha chaan teng* for a Hong Kong-style breakfast and closes the day with cocktails at The Savoury Project.

Justine tries Michelin-starred pan-fried buns at Cheung Hing Kee, pops into a tofu shop, savors French fine dining at Amber and finishes with nostalgic egg waffles at Mammy Pancake.

Justine dines at award-winning Hong Kong Cuisine, shares a rice noodle recipe, tries a comforting bowl at Fat Kee Congee and feasts on classic street snacks at Temple Street Market.

Host Eric Adjepong welcomes three chefs specializing in Italian cuisine from New York, Florida and New Jersey; judges Evan Funke and Antonia Lofaso determine if one of the chefs has the chops to beat chef Alex Guarnaschelli.

Three chefs from New York, Oregon and Texas who specialize in vegetarian and vegan cuisine meet host Eric Adjepong in the arena with the hopes of knocking Chef Alex Guarnaschelli out of the competition and a chance to win $10,000.

Eric Adjepong welcomes three talented brunch experts from New Hampshire, California and Arizona to challenge chef Alex Guarnaschelli in two intense rounds of cooking.

Braun keeps Austin weird, gobbling up biscuits before a mega meal with WWE Hall of Famer Mark Henry.

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

At Helberg Barbecue in Waco, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavor and crunch; back home, she demystifies the process, showing how to achieve that signature smoky, crispy finish without complicated equipment.

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.

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.

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.

Braun keeps Austin weird, gobbling up biscuits before a mega meal with WWE Hall of Famer Mark Henry.

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