Flavour Network HD

Eva Longoria travels to the Basque Country where San Sebastian's imaginative cuisine reflects a proud cultural heritage and culinary mastery.

Eva Longoria visits Andalusia, the birthplace of flamenco and bullfighting; from jamón ibérico to tapas, she savors the flavors of the region.

Returning to her ancestral roots, Eva Longoria explores Asturias' mountains, orchards and seas, discovering the region's culinary traditions.

After making Marbella her home, Eva Longoria celebrates with family and friends, enjoying the city's vibrant dishes and local flavors.

Eva Longoria uncovers how Spain's cuisine transformed from humble beginnings to become a global culinary sensation in just one generation.

Feasting on pizza in Naples; finding the freshest mozzarella and the best San Marzano tomatoes; enjoying spaghetti and zucchini.

Acclaimed award-winning chef, entrepreneur & food activist, Marcus Samuelsson along with athletes/celebrities, travel around NYC visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

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

Feasting on pizza in Naples; finding the freshest mozzarella and the best San Marzano tomatoes; enjoying spaghetti and zucchini.

Acclaimed award-winning chef, entrepreneur & food activist, Marcus Samuelsson along with athletes/celebrities, travel around NYC visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Eva Longoria journeys to Galicia, a land once thought to be the end of the world; its wild landscapes produce exceptional ingredients and unforgettable flavors.

In vibrant Madrid, Eva Longoria experiences a city that never stops moving; its rich mix of cultures creates an exhilarating cuisine that excites the senses.

Eva Longoria explores Barcelona and the Catalonia region, a Mediterranean hub of creativity and cuisine, where world-class chefs push the boundaries of Spanish food.

Eva Longoria travels to the Basque Country where San Sebastian's imaginative cuisine reflects a proud cultural heritage and culinary mastery.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

Beef tongue tacos in Portland; donut Sloppy Joe in North Carolina.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Death by bacon burgerrito; lasagna grilled cheese; salmon waffles sandwiches.

John touches down in Regina, SK, to try Saskatchewan's take on sushi with the pork belly press; in Portland, Ore., he tries something new with a spicy twist; he checks stacked n' smoky BBQ off his bucket list in Toronto, ON.

Beef tongue tacos in Portland; donut Sloppy Joe in North Carolina.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Death by bacon burgerrito; lasagna grilled cheese; salmon waffles sandwiches.

Apple and smoked salmon crepes; Pad Thai; fun sandwiches.

The white sand beaches and emerald green waters of Destin, Florida are the setting for the World's Luckiest Fishing Villages. Beneath the water's surface, it's a different story.

The feral hog is one of the most formidable species on the planet. Possessing a unique combination of high reproductive capacity, size, and adaptability, the feral hog absolutely decimates entire ecosystems.

Dusty Wildman Crum makes it his mission to eradicate Burmese pythons, which alter the ecosystem of the Florida Everglades by eliminating over 99% of the native mammal population.

Green iguanas escape their terrariums in the '60s and find the Florida ecosystem to be a much more hospitable environment to call home.

Fishermen from the Ohio River Basin bring rusty crawfish up to Leech Lake as bait and release them after fishing, inadvertently giving them a new home; now, the rustys are pushing out the native crawfish, and destroying the weed beds other fish need.

Common carp are one of the most widely introduced species of fish in the world; most people in the U.S. won't eat them, referring to them as a trash fish; these fish are so plentiful, Curt runs a year-round full-time guiding service targeting them.

In the lakes of Northern Wisconsin lurks the Chinese mystery snail, which gets its namesake from female snails giving birth to young, fully developed snails; Yia travels to Clear Lake to meet up with Wisconsin fisheries specialist Titus Seilheimer.

Yia travels to Texas to hunt the tastiest of all deer. Native to India, the Axis deer were introduced in Texas in 1932 as a prized game meat for ranchers. These deer are competing with native white tail deer for resources. Local rancher Chris Hughes has a solution- a mobile harvesting trailer where he culls wild Axis deer from overpopulated farms. Chris will show Yia how harvesting this species ha

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a drop challenge to erase him off the board, while chefs Jocelyn Law-Yone and Rasheeda Purdie school Bobby on their signature dishes.

Comedian Nikki Glaser has Bobby Flay in her sights and nothing is off the menu; she and Chef Michael Voltaggio attempt to bring contenders Troy Gardner and Rachel Klein to a vegan victory over Bobby.

Chopped host Ted Allen and The View's Sara Haines sour Bobby Flay's night while chefs Grace Goudie and Andy Xu try to make lemonade out of their star ingredient.

Bobby Flay is up to his ears in distractions courtesy of hosts Jaymee Sire and Andrew Zimmern, while chefs Byron Gomez and Sebastien Salomon tussle over a corny star ingredient.

Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the map.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

Clint Carter and Dave Buchanan devise an ingenious way to rebrand carp.

Yia travels to Texas to hunt the tastiest of all deer. Native to India, the Axis deer were introduced in Texas in 1932 as a prized game meat for ranchers. These deer are competing with native white tail deer for resources. Local rancher Chris Hughes has a solution- a mobile harvesting trailer where he culls wild Axis deer from overpopulated farms. Chris will show Yia how harvesting this species ha

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

Hip-hop icon Lil Jon and Anne Burrell get Bobby Flay's kitchen turned up with lights, beats and bottle service; chefs Eva Pesantez and Robert Butts have Bobby on the VIP list.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay.

Clint Carter and Dave Buchanan devise an ingenious way to rebrand carp.

Yia travels to Texas to hunt the tastiest of all deer. Native to India, the Axis deer were introduced in Texas in 1932 as a prized game meat for ranchers. These deer are competing with native white tail deer for resources. Local rancher Chris Hughes has a solution- a mobile harvesting trailer where he culls wild Axis deer from overpopulated farms. Chris will show Yia how harvesting this species ha

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

The white sand beaches and emerald green waters of Destin, Florida are the setting for the World's Luckiest Fishing Villages. Beneath the water's surface, it's a different story.

The feral hog is one of the most formidable species on the planet. Possessing a unique combination of high reproductive capacity, size, and adaptability, the feral hog absolutely decimates entire ecosystems.

Dusty Wildman Crum makes it his mission to eradicate Burmese pythons, which alter the ecosystem of the Florida Everglades by eliminating over 99% of the native mammal population.

Green iguanas escape their terrariums in the '60s and find the Florida ecosystem to be a much more hospitable environment to call home.

Fishermen from the Ohio River Basin bring rusty crawfish up to Leech Lake as bait and release them after fishing, inadvertently giving them a new home; now, the rustys are pushing out the native crawfish, and destroying the weed beds other fish need.

Common carp are one of the most widely introduced species of fish in the world; most people in the U.S. won't eat them, referring to them as a trash fish; these fish are so plentiful, Curt runs a year-round full-time guiding service targeting them.

In the lakes of Northern Wisconsin lurks the Chinese mystery snail, which gets its namesake from female snails giving birth to young, fully developed snails; Yia travels to Clear Lake to meet up with Wisconsin fisheries specialist Titus Seilheimer.

Yia travels to Texas to hunt the tastiest of all deer. Native to India, the Axis deer were introduced in Texas in 1932 as a prized game meat for ranchers. These deer are competing with native white tail deer for resources. Local rancher Chris Hughes has a solution- a mobile harvesting trailer where he culls wild Axis deer from overpopulated farms. Chris will show Yia how harvesting this species ha

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.

Chicken club sandwich with beef bacon; pulled rabbit ragu; chicken ball burger.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Rachael shows a new take on traditional pesto sauce with a base of herbs and charred onions, that pairs with a Mediterranean chicken salad.

In this episode, Rachael cooks up a meaty stuffed eggplant.

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.

Chef Andrew Zimmern explores Minnesota's forests, creating meals from wild, foraged mushrooms; he begins with a simple grilled wild mushroom salad, paired with fresh herbs and a sherry vinaigrette.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs; he smokes the racks low and slow for a few hours over hardwood coals.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu.

Chef Ramsay heads to New Jersey in hope of helping the owners of Blackberry's improve their service and food quality.

Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.

Chef Ramsay visits the Burger Kitchen in Los Angeles in hope of revamping the menu and reviving the establishment.

Tempers flair as Ramsay tries to transform Los Angeles's Burger Kitchen into a profitable eatery.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

In his first mission, Gordon spies on Parthenon, a beloved family-run Greek restaurant in Washington, D.C.; Gordon's assignment is to embolden the owner to modernize and pass the torch of his nearly four-decade legacy to his son.

Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

In his first mission, Gordon spies on Parthenon, a beloved family-run Greek restaurant in Washington, D.C.; Gordon's assignment is to embolden the owner to modernize and pass the torch of his nearly four-decade legacy to his son.

Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.

Chef Ramsay heads to New Jersey in hope of helping the owners of Blackberry's improve their service and food quality.

Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

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

Caribbean roti, platain and eggplant; Guilty Pleasure; sandwiches for a crowd.

Bacon, tomato, onion and cheddar omelette; macaroni and cheese with elk; ox tongue sandwich.

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.

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

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

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 be 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 timeconsuming flex threatens one competitor's chances of finishing the first round; the judges get excited over pork and kohlrabi entrees and a fermented dessert ingredient.

Four chefs work with Mediterranean classics to honor their Greek culinary heritage; they feast their eyes on a special cookie which appears to be staring back, get a leg up with their lamb entrées and are inspired by nostalgic favorites for dessert.

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

Something fried in the appetizer basket is a bit of a head-scratcher for the chefs; the competitive fire is strong in the entree round, as they pull some curious fusion tacos from the basket and hustle to put together plates.

Chefs Jeff Mauro and Tiffany Derry are ready to mold a new batch of celebrity recruits into kitchen MVPs; first, the celebs whip up red-carpet-worthy dishes to show off their culinary chops; then, the chefs teach their teams spicy piri piri chicken.

Chefs Jeff and Tiffany teach the teams a soup and sandwich combo before tackling the main dish challenge of eggplant parmesan and handmade pasta; the bottom two recruits must battle it out in a blind elimination appetizer cook-off.

Clint Carter and Dave Buchanan devise an ingenious way to rebrand carp.

Something fried in the appetizer basket is a bit of a head-scratcher for the chefs; the competitive fire is strong in the entree round, as they pull some curious fusion tacos from the basket and hustle to put together plates.

Chefs Jeff and Tiffany teach the teams a soup and sandwich combo before tackling the main dish challenge of eggplant parmesan and handmade pasta; the bottom two recruits must battle it out in a blind elimination appetizer cook-off.