Flavour Network HD

Hudson explores nose-to-tail cooking and learns how to cook every part of an animal as he hacks and butchers his way through exotic recipes and ingredients.

Hudson travels to Singapore to learn everything he needs to know about noodle-making and rediscovers his love for Asian noodles.

Hudson Yang explores the essential spices and ingredients of authentic Indian curry. He also seeks out elevated renditions of curry, ranging from burgers to fish heads.

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.

Hudson explores modern interpretations of traditional recipes, creates a menu for the US Ambassador, learns from a Michelin-starred chef and cooks for some local celebrities.

Hudson Yang's journey to improve his cooking skills with chefs at top restaurants discovering himself and his Asian heritage; Hudson proves he can handle complex challenges and become a culinary artist.

Chef and best-selling cookbook author Carla Hall travels the world to pinpoint the origins of ice cream.

It's the most scrumptious time of the year! In this fun and festive premiere, eight bakers arrive at the Bakeshop and are challenged to create spectacular desserts inspired by the magic, sparkle and cherished traditions of the holiday season.

Hudson Yang's journey to improve his cooking skills with chefs at top restaurants discovering himself and his Asian heritage; Hudson proves he can handle complex challenges and become a culinary artist.

Chef and best-selling cookbook author Carla Hall travels the world to pinpoint the origins of ice cream.

Hudson Yang kicks off his culinary journey in Los Angeles as he learns from chefs Kim Vu and Martin Yan. He learns the kitchen basics, expands his culinary skills, and makes a dish for Randall Park and his "Fresh Off the Boat" co-stars.

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

Hudson learns how to incorporate Creole and Cajun flavors into his dishes while visiting New Orleans. After his lesson, he tries to create a soul food dish that must please a tough critic.

Hudson explores nose-to-tail cooking and learns how to cook every part of an animal as he hacks and butchers his way through exotic recipes and ingredients.

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.

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.

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.

The Chefs head to the cottage for a Quickfire challenge inspired by the nostalgic flavours of a classic Canadian summer; from dockside bites to golden hour treats, they must put their own elevated spin on the dishes that define cottage life.

Andrew makes cooking with live sea urchin and scallops easy by demonstrating how they should be handled; he cracks and shucks his ingredients to pair them with a cucumber mignonette and then cooks a seafood risotto.

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

It's the most scrumptious time of the year! In this fun and festive premiere, eight bakers arrive at the Bakeshop and are challenged to create spectacular desserts inspired by the magic, sparkle and cherished traditions of the holiday season.

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.

Three contestants are sent home with their dreams up in flames.

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.

Three contestants are sent home with their dreams up in flames.

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

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 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.

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.

Chef Deborah VanTrece takes the classic chicken and waffles to the next level with her German-inspired Duck Schnitzel and Sweet Potato Waffles. She marinates and fries the duck to perfection, then mixes baked sweet potatoes with egg, milk, and spices to create golden, delicious waffles. The dish is finished off with a drizzle of buttermilk orange syrup for a perfect blend of savory and sweet flavo

Guy Fieri hosts a farm-to-table holiday feast as chef Lee Anne Wong serves a Smoked Pork Cassoulet; chef Aarti Sequeira does Duck with Fish Sauce Caramel, chef Adam Sobel makes his Braised Short Ribs, and Hunter Fieri reels in Red Snapper Escovitch.

Duff Goldman and Kardea Brown bring the merriment when four unforgettable kid bakers return for the holidays to make reindeer cakes with 3D antlers; the winning baker takes home all the gifts in the $10,000 prize package of seasonal baking tools.

The Chefs head to the cottage for a Quickfire challenge inspired by the nostalgic flavours of a classic Canadian summer; from dockside bites to golden hour treats, they must put their own elevated spin on the dishes that define cottage life.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

Marcus turns seasonal surplus into tasteful meals, from bubble and squeak pie to an Asian-style slaw with shredded turkey and a Christmas pudding Eton Mess.

It's a "Chopped" takeover as Tiffani Faison welcomes her fellow judges to transform mystery leftovers into Thanksgiving masterpieces; chefs Marc Murphy, Amanda Freitag and Scott Conant battle to see if they can knock the stuffing out of Bobby Flay.

Jeff Mauro is ready to serenade chefs Brooke Williamson, Jet Tila and Andrew Zimmern; they go all out with fancy ingredients, prime cuts and fierce competition for an over-the-top holiday feast designed to celebrate Bobby Flay's demise.

The always festive Carson Kressley gifts Bobby Flay with a partridge in a pear tree this holiday season; Chefs Chris Scott, Justin Sutherland, and Tiffany Derry devise 12 ways to beat Bobby in an attempt to ruffle his feathers.

Bobby Flay's daughter, Sophie Flay, is in the house; Chefs Zac Young, Eddie Jackson and Maneet Chauhan attempt to smoke Bobby and test his knowledge of international holiday flavors in the ultimate brunch battle.

Alex Guarnaschelli recruits Antonia Lofaso, Christian Petroni and Michael Symon for an Italian showdown of gladiator proportions; the culinary titans celebrate seafood and pull off a feast of the seven fish Bobby Flay will never forget.

Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice; Chefs Stephanie Izard, Damaris Phillips and Duff Goldman challenge Bobby Flay to a baking battle as they whip up some frosted treats in a bid to leave Bobby iced out.

The Chefs head to the cottage for a Quickfire challenge inspired by the nostalgic flavours of a classic Canadian summer; from dockside bites to golden hour treats, they must put their own elevated spin on the dishes that define cottage life.

Inspired by cozy lodges, snowy slopes and après-ski treats, the bakers must whip up spectacular winter desserts, perfect after a day on the mountain; who will wipe out under the pressure?

Twelve bakers consisting of home, pro and social media backgrounds enter a winter wonderland and make nostalgic chocolate treats; after an elimination round, the remaining contestants make boozy holiday party bakes.

Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice; Chefs Stephanie Izard, Damaris Phillips and Duff Goldman challenge Bobby Flay to a baking battle as they whip up some frosted treats in a bid to leave Bobby iced out.

Inspired by cozy lodges, snowy slopes and après-ski treats, the bakers must whip up spectacular winter desserts, perfect after a day on the mountain; who will wipe out under the pressure?