Flavour Network HD

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.

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

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

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.

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

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

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.

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

The chefs turn edible trash into culinary treasures in a zero-waste challenge; they have big plans for shrimp shells, leftover meals, and vegetable tops before the two finalists make wise use of old milk before time expires in the dessert round.

Four competitors take the reins as a cactus product and casserole stand out in the appetizer basket; a spicy surprise brings the heat in the entrée round; a special flour for dessert could prove to be inspiring or intimidating.

Four chefs find a surprise in the appetizer basket and get a bit overzealous pounding pork for their entrée; the final two competitors are tickled pink by the discovery of pink pineapple in their dessert baskets.

Four chefs bring traditions and pride into play as they celebrate their Hispanic culinary cultures; a sweet surprise and a fungus delicacy make for an interesting appetizer pair; the chefs honor their families' homelands with great fish entrées.

Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges; the chefs prove they have the chops to make a swamp-loving chomper tasty and try not to be stung by a shocking sweet.

Competitors race to turn mystery ingredients into extraordinary three-course meals; this competition is all about skill, speed and ingenuity and only one chef will impress the judges enough to survive the chopping block.

Four feisty chefs showcase their unique personalities on the plate, but a time-consuming flex threatens one competitor's chances of finishing the first round; the judges get excited over pork and kohlrabi entrées and a fermented dessert ingredient.

Hitting the back roads for bison burgers in Alabama to Brussels sprouts behind bars in Connecticut; then it's American fare on a grounded airplane in Colorado.

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.

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

Host Eric Adjepong welcomes three modernist cuisine experts from New Jersey, Colorado and South Carolina; these chefs are ready to stretch the boundaries of food as they try to outcook chef Alex Guarnaschelli.

Hitting the back roads for bison burgers in Alabama to Brussels sprouts behind bars in Connecticut; then it's American fare on a grounded airplane in Colorado.

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.

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