Flavour Network HD

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.

Cancel your plans... it's a Ghouls' Night In! The bakers must whip up cozy carb creations, serving the judges a delicious mix of sweet comfort and creepy creativity; this is one night you won't want to ghost.

Six teams rely on their instincts to make diminutive strawberry fraisiers for a secret challenge.

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 tackle a difficult food to pull off in competitions, rice; as they pit their skills against Alex experience, judges decide who has a chance at the money round.

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.

Six teams rely on their instincts to make diminutive strawberry fraisiers for a secret challenge.

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.

Rachel explores chocolate's versatility; she mixes it with savory in a polpette penne; in Stockholm, she learns about pairing drink with chocolate.

Rachel Khoo explores why chocolate is so irresistible and creates her favorite indulgent treats; Rachel meets Lana Citron, and they explore why chocolate and desire are so entwined.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

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.

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

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

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.

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

Guy Fieri invites four favorite Diners, Drive-ins and Dives seafood chefs to make some waves in Flavortown Market; they create a regional fish dish using the catch in their fly-fishing net and dig for canned seafood to feature in a shellfish dish.

Hosts Duff Goldman and Kardea Brown challenge the bakers to make pull-apart Halloween cupcakes with a scary ingredient and a hot pepper, a ghost pepper.

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.

Eight elite pumpkin carvers battle it out for a $25,000 prize and the coveted prize belt. Host Damaris Phillips joins judges Terri Hardin and Ralph Attanasio to guide the contenders through ghoulishly great carves to see who will be the best in the patch!

Kampung style food in the middle of a river; savoring indigenous food under a tent; traditional Greek dishes; the sunset at a restaurant in Mexico; and dinner in a private hut in a Thai pond where entrées are delivered via a remote-controlled boat.

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.

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

Chef Alex Guarnaschelli goes up against three pork experts from New York, Washington and Arkansas; the chefs do their best to choose ingredients that will knock Alex out in round one and impress judges Kathy Fang and Simon Majumdar.

Eight elite pumpkin carvers battle it out for a $25,000 prize and the coveted prize belt. Host Damaris Phillips joins judges Terri Hardin and Ralph Attanasio to guide the contenders through ghoulishly great carves to see who will be the best in the patch!

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

Chef Alex Guarnaschelli goes up against three pork experts from New York, Washington and Arkansas; the chefs do their best to choose ingredients that will knock Alex out in round one and impress judges Kathy Fang and Simon Majumdar.

Jonathan Bennett challenges the teams to show the chaos that ensues when monsters go trick-or-treating; each team must highlight their pumpkin carver's skill to avoid Shinmin Li and Aarti Sequeira sending them home with an empty candy bag.

Jonathan Bennett asks the teams to create displays of a vampire on a date gone wrong; while the teams highlight their cake artist's skill with a tasting element, Shinmin Li and Aarti Sequeira decide who won't be getting a second date.

Jonathan Bennett challenges the semifinalists to imagine what would happen when nature fights back, using sugar; judges Shinmin Li and Aarti Sequeira decide which two survivors will battle it out for the championship title and $25,000.

The final two teams create their largest display yet, that of a hotel; it is up to Jonathan Bennett, Shinmin Li and Aarti Sequeira to decide who will check out with the "Halloween Wars" championship title and the $25,000 grand prize.

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.

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.

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

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.

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.

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

In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock; then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.

The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.

The chefs go overboard while making gluttonous food; they compete for time with the fryer in the appetizer round, struggle to pair ingredients with their steak entrées and pull out the stops with gummy cinnamon roll desserts.

The chefs showcase what they know about making amazing Venetian dishes; a strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entrée round is a tremendous task.

Four chefs focus on the fresh and humble food of Tuscany; for the appetizer, they must make good choices while dealing with a super-lean meat, and they face issues of confidence and competence to make it to the finale.

Four chefs get to the heart of Italian cuisine with ingredients from the robust Emilia-Romagna region; a surprise challenges the chefs in the appetizer round, while the entrée round ends with very different takes on a veal and mushroom dish.

Italy's olive oil capital inspires four chefs as they create coastal cuisine from Puglia; in the appetizer round, a chef's mistake causes a big stink in the kitchen, and a cactus creates a prickly situation in the dessert round.

Four winning chefs return for the Battle Italiano finale, where they'll represent their regions; emotions run high in a dramatic entrée round, and unfamiliar ingredients in the dessert basket keep the finalists on their toes.

Maria and Bailey offer a contemporary take on Greek food in Adelaide.

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.

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.

The chefs turn PB&J pancakes into appetizers; a rainbow ingredient in the entrée basket is not a sunny surprise for the chefs; ice cream drama in the dessert round has the judges on the edge of their seats.

The chefs open the first basket to discover they'll be serving up cephalopods; pork and Portuguese finger food prove challenging in the second round; a canned cocktail and marshmallow treats show up in the last basket.

In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock; then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.

The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.

The chefs go overboard while making gluttonous food; they compete for time with the fryer in the appetizer round, struggle to pair ingredients with their steak entrées and pull out the stops with gummy cinnamon roll desserts.

The chefs showcase what they know about making amazing Venetian dishes; a strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entrée round is a tremendous task.

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.

The Holy Grill in Calgary; The Flying Spatula Diner in Flesherton, Ont.; southern brunch in Vancouver.

The Bungalow in London, Ont.; waffle burgers at The Rumpus Room in Vancouver; fresh seafood at Big Fish in Alberta.

Rotisserie at Boxwood Café in Calgary; unique French fries at Belgian Fries in Vancouver; fresh seafood at Smitty's Oyster House.

Crêpes at Kawaii Crêpe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria.

Pasta at Black Skirt in Toronto; brunch at L'Avenue in Montreal; Latin cuisine at El Camino's in Vancouver.

Italian comfort curries; smokehouse meats; triple threat burgers.

The Holy Grill in Calgary; The Flying Spatula Diner in Flesherton, Ont.; southern brunch in Vancouver.

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.

The Bungalow in London, Ont.; waffle burgers at The Rumpus Room in Vancouver; fresh seafood at Big Fish in Alberta.

Rotisserie at Boxwood Café in Calgary; unique French fries at Belgian Fries in Vancouver; fresh seafood at Smitty's Oyster House.

Crêpes at Kawaii Crêpe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria.

Pasta at Black Skirt in Toronto; brunch at L'Avenue in Montreal; Latin cuisine at El Camino's in Vancouver.

Dirty bourbon burger; vegetarian eggplant Parmesan; perfect pizza crust.

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

Luke visits the port city of Kochi, Kerala, where he checks out the iconic Chinese fishing nets, does laundry the old-fashioned way and cooks a famous dish. He leaves the city to witness the state's backwaters and local fishing techniques.

Luke visits the lush plantations of spices in Thekkady and then tours Madurai, the spiritual heart of Tamil Nadu, to find hidden gems with the help of a local food journalist.

Luke uncovers the history of Chettinad and savours its famous cuisine. He then tastes the chutneys in Kumbakonam and explores the exciting food scene in Pondicherry.

Luke visits Chennai, the capital of Tamil Nadu, a bustling city with historic ancient temples, and a vibrant modern art scene.

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.

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.

Braun hits Detroit hard, devouring massive plates and trading big laughs with comic Bert Kreischer.

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

At Austin's La Barbecue, Jess breaks down the anatomy of a truly great brisket sandwich. Then, at home, she recreates the ultimate version, sharing tips on cooking, slicing and building a sandwich that delivers that perfect balance of smoke, fat and texture.

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.

Braun hits Detroit hard, devouring massive plates and trading big laughs with comic Bert Kreischer.

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