Flavour Network HD

Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.

Jonathan Bennett welcomes four teams to the first of two qualifying rounds; each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history.

Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster; Judges Shinmin Li and Aarti Sequeira choose who moves on and who is left in the dust.

Braun calls in Ben Franklin for gourmet cheesesteaks in the birthplace of American Independence.

Braun crashes Miami to smash burgers and visit the legendary Phuc Yea with his buddy Mike Piazza.

Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami. Inspired, she walks viewers through her own achievable take at home, simplifying the curing and smoking process while still delivering that signature deli-style flavor.

In Aledo, Jess dives into a dish that's rewriting BBQ tradition, pork belly brisket. At Dayne's Craft BBQ, she explores how classic techniques meet bold innovation, before heading home to show viewers how to recreate this rich, smoky showstopper using accessible cuts and backyard-friendly methods.

Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster; Judges Shinmin Li and Aarti Sequeira choose who moves on and who is left in the dust.

Braun calls in Ben Franklin for gourmet cheesesteaks in the birthplace of American Independence.

Braun crashes Miami to smash burgers and visit the legendary Phuc Yea with his buddy Mike Piazza.

Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami. Inspired, she walks viewers through her own achievable take at home, simplifying the curing and smoking process while still delivering that signature deli-style flavor.

In Aledo, Jess dives into a dish that's rewriting BBQ tradition, pork belly brisket. At Dayne's Craft BBQ, she explores how classic techniques meet bold innovation, before heading home to show viewers how to recreate this rich, smoky showstopper using accessible cuts and backyard-friendly methods.

Eight bakers enter Lauren Ash's haunted laboratory and must impress the judges by concocting eerie, science-inspired desserts; every detail must be expertly crafted, because one small mistake could spell doom for their experiment.

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.

Turn up the volume because Halloween gets loud in this electrifying episode; it's Paranormal Punk Rock, baby! The bakers must create bold and rebellious desserts with spine-chilling flair and edgy aesthetics; who will rock the competition?

Wedding bells are ringing from beyond the grave! There's a Hallowedding in the Bakeshop and the bakers are catering it; with gothic glamour and a touch of the macabre, the bakers must impress the judges with their hauntingly beautiful desserts.

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.

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

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.

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

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.

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.

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

Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life; judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream.

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.

Bobby Flay invites Marcus Samuelsson to the Triple Threat kitchen to flex his cooking skills; from Sweden to Ethiopia, Marcus throws his global tricks at the Titans before famed restaurateur Ken Oringer decides who will triumph.

The Titans think they're ready to go up against Alex Guarnaschelli's protégé, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

Bobby Flay challenges the Titans with Chef Ayaka Guido, and as the right hand to Chef Jean-Georges Vongerichten, she comes prepared with her Michelin training; the Titans are shocked by the return of Chef Frank Prisinzano and his bold opinions.

Hudson continues his culinary journey through Singapore and finds out how local ingredients make their way from farm to table. He even faces an unexpected reptilian ingredient.

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.

Step into the creepiest roadside stop in town! In Deadly Diner, the bakers must transform classic diner favourites into decadent desserts with a sinister twist; order up... if you dare!

Hudson continues his culinary journey through Singapore and finds out how local ingredients make their way from farm to table. He even faces an unexpected reptilian ingredient.

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.

Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life; judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream.

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.

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.

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.

Lifelong outdoorsman and chef Andrew Zimmern demystifies cooking wild food over an open fire by creating delicious and easy meals while sharing tips for sourcing, butchering and preparing meat and fish.

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

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

Step into the creepiest roadside stop in town! In Deadly Diner, the bakers must transform classic diner favourites into decadent desserts with a sinister twist; order up... if you dare!

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

Love Bites is a small restaurant in Saugerties, N.Y., run by childhood sweethearts who have trouble separating their work and personal lives; Gordon Ramsay steps in to save both the café and the couple's engagement.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The co-owners of South Brooklyn Foundry don't see eye-to-eye, causing communication to grow toxic while the restaurant falls into more debt; Gordon Ramsay steps in to reassess the Brooklyn eatery's priorities and straighten out the finances.

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

Contestants prepare a seafood dish; two contestants are eliminated.

Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.

Ramsay tries to help the owner of Iberville Cuisine & Oyster Bar, located in the heart of the French Quarter.

Contestants prepare a seafood dish; two contestants are eliminated.

Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

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

A Hogtown brunch location; a beehive burner; seafood.

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

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.

Chef VanTrece makes the classic Polish dish Golumpki by using smoked ham hocks; the ham hocks and cabbage are cooked in a seasoned stock; the stuffing is made from sautéed pork, rice, peppers, onions and more, then rolled into cooled cabbage leaves.

Chef VanTrece creates a party menu featuring Zupa Ogórkowa, a Polish dill pickle chowder and Kansas City-style barbecue salmon with biscuits; she smokes seasoned salmon and prepares a pickle soup with sautéed vegetables, broth and smoked salmon.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels and chocolate and pecan choux.

Chef Deborah VanTrece elevates the classic Jamaican beef patty by giving it a Southern twist and turning it into a delicious pot pie.

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

Contestants prepare a seafood dish; two contestants are eliminated.

Hudson continues his culinary journey through Singapore and finds out how local ingredients make their way from farm to table. He even faces an unexpected reptilian ingredient.

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.

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life; impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the cash prize.

The all-star teams create a crime scene by carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon.

Damaris Phillips invites the carvers into a mad scientist's lab, where they create two horrifying hybrid beasts that battle in a duel.

To move on to the all-star finale, the teams create supernatural-themed stories while contending with another jarring jump scare.

The final teams turn classic children's stories into scary tales for the all-stars championship title, the hallowed prize belts and 50,000 dollars.

Gears, gadgets and gothic glamour collide in Scarily Steampunk! This challenge is all about innovation, artistry and edible engineering inspired by the fantastical world of steampunk.

To move on to the all-star finale, the teams create supernatural-themed stories while contending with another jarring jump scare.

The final teams turn classic children's stories into scary tales for the all-stars championship title, the hallowed prize belts and 50,000 dollars.

Gears, gadgets and gothic glamour collide in Scarily Steampunk! This challenge is all about innovation, artistry and edible engineering inspired by the fantastical world of steampunk.

To move on to the all-star finale, the teams create supernatural-themed stories while contending with another jarring jump scare.

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life; impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the cash prize.

The all-star teams create a crime scene by carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon.

Damaris Phillips invites the carvers into a mad scientist's lab, where they create two horrifying hybrid beasts that battle in a duel.

To move on to the all-star finale, the teams create supernatural-themed stories while contending with another jarring jump scare.

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.

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.

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

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

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

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.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

Eight bakers enter Lauren Ash's haunted laboratory and must impress the judges by concocting eerie, science-inspired desserts; every detail must be expertly crafted, because one small mistake could spell doom for their experiment.

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.

Turn up the volume because Halloween gets loud in this electrifying episode; it's Paranormal Punk Rock, baby! The bakers must create bold and rebellious desserts with spine-chilling flair and edgy aesthetics; who will rock the competition?

Wedding bells are ringing from beyond the grave! There's a Hallowedding in the Bakeshop and the bakers are catering it; with gothic glamour and a touch of the macabre, the bakers must impress the judges with their hauntingly beautiful desserts.

Step into the creepiest roadside stop in town! In Deadly Diner, the bakers must transform classic diner favourites into decadent desserts with a sinister twist; order up... if you dare!

The bakers get busy building cylindrical chocolate desserts, sweet odes to the honeybee and showpieces inspired by ancient mythology.

The judges challenge a second heat of competitors to create crispy-creamy Mont Blanc tarts, delicate chocolate amenities and transformed trifles.

Gears, gadgets and gothic glamour collide in Scarily Steampunk! This challenge is all about innovation, artistry and edible engineering inspired by the fantastical world of steampunk.

As a new team steps into the competition, little layer cakes and pièces montées that pay tribute to history put the chefs through their paces.

Eight bakers enter Lauren Ash's haunted laboratory and must impress the judges by concocting eerie, science-inspired desserts; every detail must be expertly crafted, because one small mistake could spell doom for their experiment.

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.

Turn up the volume because Halloween gets loud in this electrifying episode; it's Paranormal Punk Rock, baby! The bakers must create bold and rebellious desserts with spine-chilling flair and edgy aesthetics; who will rock the competition?

As a new team steps into the competition, little layer cakes and pièces montées that pay tribute to history put the chefs through their paces.

Eight bakers enter Lauren Ash's haunted laboratory and must impress the judges by concocting eerie, science-inspired desserts; every detail must be expertly crafted, because one small mistake could spell doom for their experiment.

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.

Turn up the volume because Halloween gets loud in this electrifying episode; it's Paranormal Punk Rock, baby! The bakers must create bold and rebellious desserts with spine-chilling flair and edgy aesthetics; who will rock the competition?

Wedding bells are ringing from beyond the grave! There's a Hallowedding in the Bakeshop and the bakers are catering it; with gothic glamour and a touch of the macabre, the bakers must impress the judges with their hauntingly beautiful desserts.

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.

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.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

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.

Aspiring chefs compete to be Canada's Top Chef.

Aspiring chefs compete to be Canada's Top Chef.

In the Quickfire, chefs are challenged to spotlight Canadian ingredients while creating elevated dishes using McCain fries; the chefs pair up for a Bocuse d'Or-inspired Elimination Challenge.

Aspiring chefs compete to be Canada's Top Chef.

In a Quickfire Challenge, chefs transform sweet ingredients into savory dishes; for the Elimination Challenge, they must create an immersive dining experience inspired by elemental worlds.

In a snack-sized Quickfire, the Chefs must create the ultimate energy-boosting bite and pair it with a protein shake; they cook dishes inspired by cherished family traditions, only to be met with an emotional surprise.

The Judges step out from behind the table to become sous-chefs for a very special Quickfire Challenge; then, the final four must make a critical choice: cook with humble ingredients and have time on their side or splurge on premium ingredients.

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice and identity.

Michael Yo circles the world for meals that can't, won't, and don't stop; a ride in a speedy elevator up a thousand feet to the highest revolving restaurant in Canada; soaring to Seattle for salmon on a giant spinning wheel.

The first stop is at a sushi bar-slash-game show in an NYC eatery that also doubles as a speakeasy; journey to Argentina for dinner in an authentic NYC subway before jetting off to a pub in Texas where patrons can clean their plates.

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

In the season 13 premiere, the journey toward the Canadian culinary dream begins as nine chefs from across the country enter the Top Chef Canada kitchen.

Michael Yo circles the world for meals that can't, won't, and don't stop; a ride in a speedy elevator up a thousand feet to the highest revolving restaurant in Canada; soaring to Seattle for salmon on a giant spinning wheel.

The first stop is at a sushi bar-slash-game show in an NYC eatery that also doubles as a speakeasy; journey to Argentina for dinner in an authentic NYC subway before jetting off to a pub in Texas where patrons can clean their plates.

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