Food Network HDTV (Canada) (FOODH)

Eric invites three chefs to tackle one of the most difficult foods for competitions: rice. As they pit their skills against Alex Guarnaschelli's experience, judges Jet Tila and Claudette Zepeda decide who has a chance at the money round. (Repeat).

Tiffany Derry, a proud Texan and Triple Threat Titan, joins Bobby Flay, Sunny Anderson, and fellow Titan Michael Voltaggio to challenge the Brawlers to two Triple Threat-inspired activities, determining whether the contenders have what it takes to go the distance. (Repeat).

Bobby Flay, Sunny Anderson, and Michael Voltaggio introduce the competitors to the strangest BBQ competitions. The coveted "PIG-asus" trophy is up for grabs in a Texas-sized relay race, and the judges have planned some fun in the team brawl to get an advantage. (Repeat).

Bobby Flay faces team captains Sunny Anderson and Michael Voltaggio to defend his BBQ Brawl championship title. (Repeat).

This trip, Guy Fieri's grabbing all kinds of grub, starting at a funky little Italian joint in Wilmington, Del. Serving outrageous arancini and veal scaloppini. In San Diego, a Middle Eastern street food spot slaying with shawarma and first-rate falafel. (Repeat).

Guy Fieri's grabbing grub from around the globe. In Wilmington, Delaware, he visits a British pub serving authentic English staples from fish and chips to Yorkshire Pudding. Next, a poke counter is dishing out a Hawaiian classic with an updated twist in Kauai. Finally, he heads to a Mexican spot in San Diego that spices up shrimp and is going extra with burritos. (Repeat).

Food Network's favorite couple Jet and Ali Tila bring their Team Tila energy into the kitchen to serve Bobby Flay a loss. Things get heated when chefs Renata Ferraro and Ricky Dolinsky duel it out for a shot against Flay. (Repeat).

In an alliance of fancy folks, Bethenny Frankel and Geoffrey Zakarian team up to out-fancy Bobby Flay. Chefs Chad Rosenthal and Brian Hill are there to frighten him with their food. (Repeat).

(Repeat).

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corndog and the Black Forest Funnel Cake. Then he heads to the Aurora Winter Festival in Vancouver, Canada, for some fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos. (Repeat).

John visits a hapa restaurants in Honolulu that mixes American and Korean flavors with Hawaiian ingredients. (Repeat).

Host John Catucci sets sail for Hamilton, Ont., for great pub food at the Ship; devours a Southwestern brunch at Baja Café in Tucson; and sinks his teeth into a punk rock burger at Cannibal Café in Vancouver. (Repeat).

Host John Catucci eats a crumpwich at Seattle's Queen Bee; Cajun cuisine at Bons Temps Café in Saskatoon; and a Yorkshire pudding burger at the Borough in Toronto. (Repeat).

Host John Catucci starts his day off right with breakfast at Vancouver's Deacon's Corner. Then, it's time for hearty home cooking at Two Dishes Cookshop in Peterborough, Ont. Finally, he heads to Izabel's in Waterdown, Ont., for some delicious schnitzel. (Repeat).

Embark on a culinary adventure around the world, discovering dishes that are a must-try for food enthusiasts. From street food to gourmet, this journey promises to tantalize your taste buds. (Repeat).

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corndog and the Black Forest Funnel Cake. Then he heads to the Aurora Winter Festival in Vancouver, Canada, for some fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos. (Repeat).

(Repeat).

John visits a hapa restaurants in Honolulu that mixes American and Korean flavors with Hawaiian ingredients. (Repeat).

Host John Catucci sets sail for Hamilton, Ont., for great pub food at the Ship; devours a Southwestern brunch at Baja Café in Tucson; and sinks his teeth into a punk rock burger at Cannibal Café in Vancouver. (Repeat).

In the Lonestar State, twelve new contenders are ready to show off their barbecue to captains Bobby Flay, Sunny Anderson and Michael Voltaggio. They serve sliders packed with signature flavors and cook up surf and turf to impress the judges. (Repeat).

Bobby Flay, Sunny Anderson, and Michael Voltaggio introduce the competitors to the strangest BBQ competitions. The coveted "PIG-asus" trophy is up for grabs in a Texas-sized relay race, and the judges have planned some fun in the team brawl to get an advantage. (Repeat).

Bobby Flay faces team captains Sunny Anderson and Michael Voltaggio to defend his BBQ Brawl championship title. (Repeat).

A surprise element in the advantage challenge challenges Bobby Flay, Sunny Anderson, and Michael Voltaggio to elevate their game. When the grills and smokers are removed, the Brawlers use a single piece of equipment to cook a nose-to-tail feast. (Repeat).

The competitors have to prove their ability to pivot. Team captains Bobby Flay, Michael Symon and Eddie Jackson keep a close eye on their pitmasters. (Repeat).

Bobby Flay, Sunny Anderson, and Michael Voltaggio, team captains, dip into all-American BBQ for an edge battle incorporating sports fan favorites. The participants then square off in a team brawl to commemorate their shared American BBQ experience. (Repeat).

Bobby Flay, Sunny Anderson, and Michael Voltaggio challenge the Brawlers to demonstrate their ability to wow a crowd with outrageous BBQ concoctions while one team tries to earn a significant advantage by defeating judge Carson Kressley in the dunk tank. (Repeat).

Tiffany Derry, a proud Texan and Triple Threat Titan, joins Bobby Flay, Sunny Anderson, and fellow Titan Michael Voltaggio to challenge the Brawlers to two Triple Threat-inspired activities, determining whether the contenders have what it takes to go the distance. (Repeat).

Team captains Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists. If the Brawlers manage to impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale. (Repeat).

Bobby Flay, Sunny Anderson, and Michael Voltaggio prepare for the season's last clash, while the Brawlers strive to exhibit their greatest flavors and range. If that wasn't enough pressure, the advantage challenge puts valuable time at stake. (New).

Tiffany Derry, a proud Texan and Triple Threat Titan, joins Bobby Flay, Sunny Anderson, and fellow Titan Michael Voltaggio to challenge the Brawlers to two Triple Threat-inspired activities, determining whether the contenders have what it takes to go the distance. (Repeat).

Team captains Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists. If the Brawlers manage to impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale. (Repeat).

Bobby Flay, Sunny Anderson, and Michael Voltaggio prepare for the season's last clash, while the Brawlers strive to exhibit their greatest flavors and range. If that wasn't enough pressure, the advantage challenge puts valuable time at stake. (Repeat).

Tiffany Derry, a proud Texan and Triple Threat Titan, joins Bobby Flay, Sunny Anderson, and fellow Titan Michael Voltaggio to challenge the Brawlers to two Triple Threat-inspired activities, determining whether the contenders have what it takes to go the distance. (Repeat).

Bobby Flay, Sunny Anderson, and Michael Voltaggio introduce the competitors to the strangest BBQ competitions. The coveted "PIG-asus" trophy is up for grabs in a Texas-sized relay race, and the judges have planned some fun in the team brawl to get an advantage. (Repeat).

Bobby Flay faces team captains Sunny Anderson and Michael Voltaggio to defend his BBQ Brawl championship title. (Repeat).

During Restaurant Wars, the remaining duos split into teams to create two competing restaurants from the ground up; guest judges Sheldon Simeon and Kelsey Barnard Clark join Meghan and Marcus at the Judges' Table. (Repeat).

The remaining duos compete in a Tiny Food Quickfire; guests Baron Davis and chef Mei Lin join in; "Top Chef Portland" finalist Shota Nakajima gives the chefs a crash course in sushi-making for their Elimination Challenge. (Repeat).

John Catucci samples some of the best dishes from The Deviled Pig, a barbecue joint in Tampa, FL. He also indulges in Punjabi fusion cuisine from Rick's Good Eats om Mississauga, ON. He also visits Tonari, a Japanese-Italian fusion restaurant in Washington, D.C. (Repeat).

Noah Cappe makes a visit to the Big Fresno Fair in California, where local legend Chicken Charlie has a triple treat stacked up on a stick. Then Noah heads across the country to the Southwest Georgia Regional Fair for the classic Georgia peach dessert served in a whole new way. (Repeat).

Host John Catucci visits three restaurants that serve phenomenal dishes. He samples some of the specialties of Moon Rabbit in Washington, DC, Maker Pizza in Toronto, and Mike's Huli Chicken in Kahuku, Hawaii. (Repeat).

A blackened salmon sandwich on focaccia at Stoney's Bread Company in Oakville, Ont.; a deep-fried platter of seafood at the Rock Cod Café in Cowichan Bay, B.C.; and a burger topped with bacon, mushroom and cheese at the Tomahawk in North Vancouver, B.C. (Repeat).

John Catucci attempts to conquer the Mountain Burger at Mrs. Riches in Nanaimo, B.C. The 1-pound patty is topped with slices of ham, cheese, bacon and a fried egg. Also visited: Ottawa's Elgin Street Diner; Schwartz's deli in Montreal. (Repeat).

The host samples blueberry barbecue sauce at Buster's Barbecue in Vermilion Bay, Ont.; grilled-cheese sandwiches and duck confit at Argo Café in Vancouver; and fish cakes at Magnolia's Grill in Lunenberg, N.S. (Repeat).

John travels to Noank, Conn. to check New England's tastiest hot lobster roll off his bucket list; John devours a mouth-watering Kamayan feast of crunchy pork belly and chicken adobo in Toronto, Ont. (Repeat).

Noah Cappe makes a visit to the Big Fresno Fair in California, where local legend Chicken Charlie has a triple treat stacked up on a stick. Then Noah heads across the country to the Southwest Georgia Regional Fair for the classic Georgia peach dessert served in a whole new way. (Repeat).

John Catucci samples some of the best dishes from The Deviled Pig, a barbecue joint in Tampa, FL. He also indulges in Punjabi fusion cuisine from Rick's Good Eats om Mississauga, ON. He also visits Tonari, a Japanese-Italian fusion restaurant in Washington, D.C. (Repeat).

Host John Catucci visits three restaurants that serve phenomenal dishes. He samples some of the specialties of Moon Rabbit in Washington, DC, Maker Pizza in Toronto, and Mike's Huli Chicken in Kahuku, Hawaii. (Repeat).

A blackened salmon sandwich on focaccia at Stoney's Bread Company in Oakville, Ont.; a deep-fried platter of seafood at the Rock Cod Café in Cowichan Bay, B.C.; and a burger topped with bacon, mushroom and cheese at the Tomahawk in North Vancouver, B.C. (Repeat).

John Catucci attempts to conquer the Mountain Burger at Mrs. Riches in Nanaimo, B.C. The 1-pound patty is topped with slices of ham, cheese, bacon and a fried egg. Also visited: Ottawa's Elgin Street Diner; Schwartz's deli in Montreal. (Repeat).

Stops include Pizzeria Napoletana in Montreal; Floyd's Diner in Victoria, B.C.; and Haugen's Chicken & Ribs Barbeque in Port Perry, Ont. (Repeat).

Classic favorites with a twist are sampled. Included: poutine "martinis" at Boomers Gourmet Fries in Stratford, Ont.; burgers served more than 40 ways at Relish in London, Ont.; at 10 varieties of eggs Benedict at John's Place in Victoria, B.C. (Repeat).

Stops include Uncle Betty's Diner in Toronto for eggs Benedict served on homemade donuts; the Armview Restaurant in Halifax, N.S., for fish fries and seafood burgers; and Pagliacci's in Victoria, B.C., for New York-style cheesecake. (Repeat).

Stops include Salvatore's Pizzaiolo Trattoria in Halifax, N.S.; the Harbour Diner in Hamilton, Ont.; and the Hoito Restaurant in Thunder Bay, Ont. (Repeat).

John Catucci feasts on classic comfort foods at Charlene's Bayside Restaurant in Whycocomagh, N.C. He also tries the boar poutine at the Tide and Boar Gastropub in Moncton, N.B., before heading to Prince Albert's Diner in London, Ont., to taste a burger topped with bacon and peanut butter. (Repeat).

The host checks out the Catch 22 Lobster Bar in Moncton, N.B., where lobster is served 22 different ways. Other stops include the Chicago Style Pizza Shack in Hamilton, Ont., and Topanga Cafe in Vancouver. (Repeat).

Comfort foods are sampled at Urban Deli in St. John, N.B.; Ches's Fish Famous Fish & Chips in St. John's, N.L.; and Reggie's Hot Grill in Peterborough, Ont. (Repeat).

Looking to gain a little weight? How about a lot? John Catucci visits three Canadian eateries that offer only full-fat options! D & S Southern BBQ in Carlsbad Springs, ON features The Determinator Burger: three homemade patties, back bacon, beef brisket, onion rings, cheese... oh and built with grilled cheese sandwiches instead of buns. Think you can handle it? No-one else has! (Repeat).

Stops include the Saint John Ale House in Saint John, N.B., for lobster and prime rib; the Fraser Park Restaurant in Burnaby, B.C., for German sausages; the Philadelphia Kitchen in Orangeville, Ont., for cheesesteaks. (Repeat).

John finds bobotie, a South African mince meat delicacy, at Stoneface Dolly's, a small family-run restaurant in Ottawa, Ontario. And only four hours down the Trans Canada Highway in Toronto, John steps into Hadley's, a neighborhood restaurant. (Repeat).

Featured eats include smoked chicken and poutine at Boneheads BBQ in Halifax, N.S.; shepherd's pie at the Dam Pub in Thrornbury, Ont.; and homemade lasagna at Landmark Cafe in Victoria-by-the-Sea, P.E.I. (Repeat).

The host learns to braid challah and samples Jewish classics at the Tallest Poppy in Winnipeg. He also eats meat-loaf muffins at Cardinal Rule Restaurant in Toronto; and spicy meatballs at JR's Restaurant in Almonte, Ont. (Repeat).

The host orders a 9-pound burger at Blondie's in Winnipeg. Other stops include That Little Place by the Lights in Huntsville, Ont.; and Neighbour's Restaurant in Vancouver. (Repeat).

Italian classics made the old-fashioned way are served up at Tre Sorelle in Orillia, Ont. Also sampled: schnitzel at Bistro Dansk in Winnipeg; seafood chowder at the Water-Prince Corner Shop in Charlottetown, P.E.I. (Repeat).

The host tries unusual breakfast dishes at the Urban Diner in Edmonton and Fat City Franks in Calgary. Also visited: Phil's Original BBQ in Toronto. (Repeat).

Stops include the Red Top Drive-Inn in Winnipeg; the Diner Deluxe in Calgary; and Cafe Polonez in Toronto. (Repeat).