Flavour Network HD

Elk is one of Andrew Zimmern's favorite proteins, with its lean, mild red meat; first up, he is making a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.

Andrew Zimmern is cooking with cherrystone clams, one of his all-time favorite ingredients, cooking two recipes; first, he demonstrates his version of a grilled clams casino.

Donal Skehan immerses himself in the lives and kitchens of people of various faiths, to discover how the food we eat - and choose not to - expresses who we are and what we believe.

Eight previous contestants return to battle against eight ambitious rookies for a chance at the grand prize; the rookie chefs prepare the best versions of their signature dishes within 45 minutes; the veterans must attempt to create the same dishes.

The chefs must prepare their own risotto dish; the chefs face their first dinner service.

The chefs serve lunch to a room full of Marines, preparing dishes that represent the air, the land and the sea; a dramatic dinner service ends with a contestant walk-out.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

Teams are tasked with cooking halibut in seven different ways; a dinner service; an elimination; pianist Stephan Moccio; chef David LeFevre.

The chefs must create a dish using potatoes as the key component; the pressure becomes unbearable for one chef, leading to a chaotic dinner service.

A challenge involving cooking five commonly served "staple" dishes; chef Ramsay makes changes to a dining service.

The final 10 chefs are surprised when Ramsay brings in his daughter to celebrate her Sweet 16; each chef must create a worthy dish to be served at her party; a dinner service; an elimination.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

The nine chefs must prepare authentic Chinese dishes; chef Shirley Chung is a guest judge; the winning team earns a trip to Las Vegas; a dinner service.

The dining room gets an Italian transformation for the blind taste test; the two teams cook to honor supporters of St. Jude Children's Research Hospital and the Waterkeeper Alliance, with a new five-course Italian menu.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

The nine chefs must prepare authentic Chinese dishes; chef Shirley Chung is a guest judge; the winning team earns a trip to Las Vegas; a dinner service.

Eight previous contestants return to battle against eight ambitious rookies for a chance at the grand prize; the rookie chefs prepare the best versions of their signature dishes within 45 minutes; the veterans must attempt to create the same dishes.

The chefs must prepare their own risotto dish; the chefs face their first dinner service.

The chefs serve lunch to a room full of Marines, preparing dishes that represent the air, the land and the sea; a dramatic dinner service ends with a contestant walk-out.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

John's first stop is Toronto, ON, for its pizza; he then travels to Portland, Ore., to learn the secrets of good sushi; finally, he cozies up to some fried chicken sandwiches in Winnipeg, MB.

In New York City, N.Y., John digs into some delicious seafood; he then embraces his Russian side in Portland, Ore., with a lesson in making Pelmeni; he then takes off to Charlottetown, PEI, for a surf-side treat.

John gets down to business at an off-the-charts diner in Toronto, ON; he then heads off to Lunenburg, NS, to dine by the seaside; lastly, John skips into a pint-sized restaurant in Seattle, Ore.

John gets dark and checks an eye-popping boar burger with a pitch-black bun off his bucket list in Halifax, NS; John travels to New York City, NY to eat some one-of-a-kind Thai cuisine and more.

Jewish classics at The Tallest Poppy; meatloaf muffin at The Cardinal Rule and spicy meatballs at Jr's.

Celebrating all things deep-fried, from chicken to donuts.

Some of John's favourite restaurants haven't changed a thing in generations.

At Blondie's they serve up a 9 lb double-decker hamburger; John is teased at Little Place; pizza sauce stirring skills at Neighbours.

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

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

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

Jeff Mauro and Antonia Lofaso challenge the teams to flex their culinary muscles and cook mussels; in the main dish challenge, the recruits tackle the tricky balance of sweet and sour pork; the bottom two must face off in a blind elimination.

Chefs Jeff Mauro and Antonia Lofaso teach the recruits to make an all-American breakfast; for the main dish challenge, the teams throw down on the grill with barbecue chicken.

Jeff Mauro and Antonia Lofaso teach the recruits to craft their own version of a hero sandwich; in the main dish challenge, the teams venture into Mexican cuisine with flavorful enchiladas; the bottom two recruits face off in a taco showdown.

After a mystery scone tasting game, chefs Jeff Mauro and Antonia Lofaso ask the recruits to create their own flavorful scones; the teams prepare a multi-course dinner fit for royalty; some recruits are banished from the kitchen.

The recruits compete in a scavenger hunt race for ingredients before chefs Jeff Mauro and Antonia Lofaso challenge them to dive into making squid ink seafood pasta; the two bottom recruits must make fresh pasta and sauce in a blind challenge.

For the final showdown, chefs Jeff Mauro and Antonia Lofaso guide the recruits in preparing a three-course restaurant-quality meal; judges Gino D'Acampo, Judy Joo and Kelsey Barnard Clark blind-taste the dishes to crown the winner.

The celebrity teams hustle during a head-to-head relay race through a faux-luxury resort to create poolside platters; then, chefs Jeff Mauro and Tiffany Derry challenge them to make crab cakes and seafood curry.

Little Italy in San Diego used to be an Italian food hub, and now it's one of the go-to spots in California for everything from brunch food to late night gourmet; host Matt Richards stokes three rounds of competition.

For the final showdown, chefs Jeff Mauro and Antonia Lofaso guide the recruits in preparing a three-course restaurant-quality meal; judges Gino D'Acampo, Judy Joo and Kelsey Barnard Clark blind-taste the dishes to crown the winner.

The celebrity teams hustle during a head-to-head relay race through a faux-luxury resort to create poolside platters; then, chefs Jeff Mauro and Tiffany Derry challenge them to make crab cakes and seafood curry.

Little Italy in San Diego used to be an Italian food hub, and now it's one of the go-to spots in California for everything from brunch food to late night gourmet; host Matt Richards stokes three rounds of competition.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

Jeff Mauro and Antonia Lofaso challenge the teams to flex their culinary muscles and cook mussels; in the main dish challenge, the recruits tackle the tricky balance of sweet and sour pork; the bottom two must face off in a blind elimination.

Chefs Jeff Mauro and Antonia Lofaso teach the recruits to make an all-American breakfast; for the main dish challenge, the teams throw down on the grill with barbecue chicken.

John is transported back to his childhood at Tre Sorelle; schnitzel at Danske Bistro; authentic seafood chowder at Water Prince.

Urban Diner in Edmonton, Alberta for brunch; Fat City Frank's for hot dogs in Calgary, Alberta; the art of "the big smoke" at Phil's BBQ in Toronto, Ontario.

The golden age of diners at Red Top Diner in Winnipeg, MB; a local favourite at Diner Deluxe in Calgary, AB; Cafe Polenez in Toronto, ON is known for its authentic Polish fare.

There's more than meat at Boon Burger in Winnipeg, MB; doughnut indulgence at Jelly Modern Donuts in Calgary, AB; in Etobicoke, ON, The Musket serves up jager schnitzel.

King's Court Conch Fritters; deep-fried peanut butter and jelly brownie bites; fried green tomato BLT; Cookies and Cream Sandwich; deep-fried cheesesteak; Outlaw Fries; the enormous Suicide Taco.

Noah visits the Kentucky Derby Festival for a pizza called the Kentucky Hot Brown; Ozark-style loaded fries; funnel cake with pumpkin; fried cookie dough; Noah arrives at the South Texas State Fair to enjoy The Swamp Thing and Hush Kitties.

Noah Cappe visits the Nederland Heritage Festival for food and an egg-stravaganza; the Dogwood Festival for an Oh Boy! po'boy sandwich and cocoa bananas.

John travels to Brooklyn, N.Y. to learn the art of the apple-topped grandma pizza from the maestro himself.

John touches down in Toronto, ON, for a crash course in making Hakka wontons; after that, he checks out pizza in Pittsburgh, Penn.; he then has a bucket list soda fountain experience in Brooklyn, N.Y.

John heads to Toronto, ON, to devour decadent cheese; he then heads south of the border to make a pilgrimage to Detroit, Mich., best restaurant; lastly, he visits Edgewater, N.J., to check out a burger.

John is transported back to his childhood at Tre Sorelle; schnitzel at Danske Bistro; authentic seafood chowder at Water Prince.

Urban Diner in Edmonton, Alberta for brunch; Fat City Frank's for hot dogs in Calgary, Alberta; the art of "the big smoke" at Phil's BBQ in Toronto, Ontario.

The golden age of diners at Red Top Diner in Winnipeg, MB; a local favourite at Diner Deluxe in Calgary, AB; Cafe Polenez in Toronto, ON is known for its authentic Polish fare.

There's more than meat at Boon Burger in Winnipeg, MB; doughnut indulgence at Jelly Modern Donuts in Calgary, AB; in Etobicoke, ON, The Musket serves up jager schnitzel.

Ten home bakers enter the kitchen and strive to up their dessert game as they create a chocolate Tic Tac Toe board; in the elimination challenge, the bakers set a scrumptious scene by delivering a cake diorama.

The remaining nine bakers must think beyond the bar as they create a nougat-filled chocolate confection in a surprising shape; the bakers aim to please in the elimination challenge with a dessert that pairs chocolate with cheese.

Eight home bakers must make pies with a decorative crust; the bakers flex their flavor muscles in the elimination challenge by creating a dessert that showcases one of the major taste sensations.

The home bakers bejewel a chocolate sculpture; the bakers create an appealing entremets that replicates a piece of fruit.

With the immunity off the table, the top six bakers pair up to build a magnificent meringue tower; after receiving a postcard from home, the bakers embark on a sweet journey and deliver a dessert showcasing an international ingredient.

The remaining five bakers must rise to the occasion as they bake chocolate bread and use it to make a dessert deli sandwich; in the elimination challenges, the bakers must create a dessert inspired by an iconic film genre.

The final four use their chocolate and confectionary skills to create a delectable trifle terrarium; with one elimination challenge before the finale, the bakers must create a three-tiered suspended cake.

The home bakers are tasked with telling their baking story through four delectable dessert chapters; one baker walks away with the $50,000 grand prize and the title of Great Chocolate Showdown Champion.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

The final four use their chocolate and confectionary skills to create a delectable trifle terrarium; with one elimination challenge before the finale, the bakers must create a three-tiered suspended cake.

The home bakers are tasked with telling their baking story through four delectable dessert chapters; one baker walks away with the $50,000 grand prize and the title of Great Chocolate Showdown Champion.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

The final four use their chocolate and confectionary skills to create a delectable trifle terrarium; with one elimination challenge before the finale, the bakers must create a three-tiered suspended cake.

Ten home bakers enter the kitchen and strive to up their dessert game as they create a chocolate Tic Tac Toe board; in the elimination challenge, the bakers set a scrumptious scene by delivering a cake diorama.

The remaining nine bakers must think beyond the bar as they create a nougat-filled chocolate confection in a surprising shape; the bakers aim to please in the elimination challenge with a dessert that pairs chocolate with cheese.

Eight home bakers must make pies with a decorative crust; the bakers flex their flavor muscles in the elimination challenge by creating a dessert that showcases one of the major taste sensations.

The home bakers bejewel a chocolate sculpture; the bakers create an appealing entremets that replicates a piece of fruit.

Homemade ice cream at Evelyn's Memory Lane Cafe in High River, AB; The Main is known for its deli in Montreal; Dangerous Dan's in Toronto is famous for its burgers.

Chuckwagon Cafe raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread french toast.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

Noah visits the Louisiana Crawfish Festival for seafood and sweets; Noah arrives in Porterville, California, for a fork-free feast of savory funnel cake, deep fried pizza and inside-out pineapple upside down cake on a stick.

Noah arrives at the Deep Pit Barbeque in Chowchilla, Calif., and tries the funnel cake cheeseburger and baja avocado taco; St. Michael's Italian Festival in New Jersey for zeppole; a cheesecake known as Cake 'n Bacon; The Hoboken Fat Boy.

Visiting the Brandywine Strawberry Festival in Pennsylvania for a crab cake/roast beef combo; Silver Dollar Fair in Chico, Calif., to sample the Sinfully Sweet Spicy Cheese Pretzel.

John goes west to Vancouver, BC, to try some unusual and intriguing Chinese plates.

John checks award-winning Mexican food in Cleveland, Ohio; he then heads out west for a taste of Vancouver, BC's culinary mash up, followed by a trip to Ottawa, ON, to meet up with the master of pasta.

John heads to the brunch-crazy city of Victoria, BC, to taste-test the indulgent, super stacked duck confit waffle.

Homemade ice cream at Evelyn's Memory Lane Cafe in High River, AB; The Main is known for its deli in Montreal; Dangerous Dan's in Toronto is famous for its burgers.

Chuckwagon Cafe raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread french toast.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

Guy Fieri is checking out all kinds of culinary, like a Las Vegas food truck smoking up monster sandwiches and a California comfort spot with pot pie; a Mediterranean joint's beef skewers and tandoori chicken.

Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.

In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.

Guy Fieri's flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.

Guy Fieri's grabbing seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.

Guy Fieri tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

Guy Fieri's getting stuffed and sandwiched; in Los Angeles, a taco truck goes big with the birria; in Bend, Ore., it's Polish-palooza with lights-out pierogis; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

Guy Fieri's flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

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

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

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