Flavour Network HD

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 five remaining teams create 24 reimagined tarts and 24 peach Melbas, before attempting a pièce montée of 160 individual choux buns, inspired by a mad science theme.

The remaining teams create 24 savoury pâté en croûte; for the showpiece challenge, they need ultimate craft perfection as they take on a demanding pastry challenge; who will flake under the pressure, and who will earn a spot in the final six?

The teams create judge Benoit's Le Café Crème and a gardening-themed illusion showpiece with a hidden vegetable cake-inspired dessert, but they are not given a proper recipe to follow.

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

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.

Noah visits the annual Rio Rancho Pork & Brew festival in New Mexico, where he samples a trio of meaty meals before devouring adorable Baby Cakes; Noah visits the Ionia Free Fair in Michigan, where he enjoys The Tater Grenade and Churro S'mores.

Noah samples the menu at the Three Rivers Festival in Fort Wayne, Ind., from an enchilada funnel cake to bacon barbecue corn; Noah hits the Orange County Fair in Costa Mesa, Calif. Where he samples Drunken Pickle Pops and the Pineapple Unicorn Bomb.

Noah starts the day at the Shasta District Fair in Anderson, Calif. by devouring Southern-style Biscuits 'n' Gravy Breakfast and a Cowboy Funnel Cake; he visits the National Balloon Classic in Iowa for an Iowa-only pizza.

John checks off a New England hot lobster roll from his list; John devours a feast of pork belly and chicken adobo; John tries the steak and potatoes of the future and an exotic sea urchin panna cotta.

John heads to Kentucky to try authentic fried chicken; John digs into a surf-and-turf burger in Boston; John visits a Brazilian restaurant in Toronto.

John dives into a deep-dish pizza in Chicago; John feasts on a burger and jerk lobster in Toronto; John checks some gourmet Jewish cuisine off his list in Philadelphia.

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

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.

Antonia Lofaso leads a summer showdown to determine which coast does beach food best; East Coast chef Eric Adjepong and West Coast chef Brian Malarkey help their teams through a gauntlet of challenges with a beach getaway on the line.

The battles continue as Antonia Lofaso takes the brawl directly onto the beach; Brian Malarkey and Eric Adjepong try to win an advantage for their team with handheld grilled treats before each team makes their coasts' rendition of a beachside feast.

Antonia Lofaso challenges the chefs to create summer eats inspired by the Fourth of July; Eric Adjepong and Brian Malarkey have a corn shuck-off; the teams create an all-American party platter; two chefs fight for survival with the ultimate burger.

Antonia Lofaso starts the brawl over game day eats with a double elimination; two chefs face off in a pizza battle, where the losing chef is immediately eliminated; Eric Adjepong and Brian Malarkey draft proteins for their team's best game day dish.

Antonia Lofaso challenges the chefs to give their summer road trip a culinary upgrade; Brian Malarkey and Eric Adjepong face off in a fast-food glow up for the biggest advantage; the teams throw down by creating a coastal-themed roadside picnic.

Antonia Lofaso gets fancy with beach club-worthy cuisine; Eric Adjepong and Brian Malarkey send the chefs to the seafood market for surf and turf dishes, and the two least successful chefs craft upscale appetizers inspired by a cocktail.

The teams create rustic feasts, and two chefs face off over an open flame.

With the ultimate summer getaway worth $25,000 on the line, Antonia Lofaso challenges the final three to set up a beach shack where they'll serve their best snack before creating a signature dinner using ingredients from their dream destination.

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

Guy Fieri invites three of the best wilderness chefs he's met on his outdoor adventures to hunt the aisles of Flavortown Market and prepare dishes featuring wild game, all while playing GGG's wild games! First, the chefs must make a fireside favorite using the wild game and wild whammy ingredient they picked up as a two-for-one special at the butcher counter; then, they'll have to make an elevated

Four GGG winners return to Guy Fieri's Flavortown for a chance to take another crown in one big round; they must make a winner's dinner complete with an appetizer and entrée in an hourlong battle to shop the market for up to $20,000.

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

Guy Fieri invites three of the best wilderness chefs he's met on his outdoor adventures to hunt the aisles of Flavortown Market and prepare dishes featuring wild game, all while playing GGG's wild games! First, the chefs must make a fireside favorite using the wild game and wild whammy ingredient they picked up as a two-for-one special at the butcher counter; then, they'll have to make an elevated

Antonia Lofaso leads a summer showdown to determine which coast does beach food best; East Coast chef Eric Adjepong and West Coast chef Brian Malarkey help their teams through a gauntlet of challenges with a beach getaway on the line.

The battles continue as Antonia Lofaso takes the brawl directly onto the beach; Brian Malarkey and Eric Adjepong try to win an advantage for their team with handheld grilled treats before each team makes their coasts' rendition of a beachside feast.

Antonia Lofaso challenges the chefs to create summer eats inspired by the Fourth of July; Eric Adjepong and Brian Malarkey have a corn shuck-off; the teams create an all-American party platter; two chefs fight for survival with the ultimate burger.

Antonia Lofaso starts the brawl over game day eats with a double elimination; two chefs face off in a pizza battle, where the losing chef is immediately eliminated; Eric Adjepong and Brian Malarkey draft proteins for their team's best game day dish.

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.

Noah is hot on the trail of some otherworldly eats at the UFO Festival in Roswell, N.M., where he tries the Alien Egg and the Crashed UF-Dough; Noah heads to California's Orange County Fair where he tackles the massive Porky Leg and deep-fried pizza.

Noah visits central California's Placer County Fair, the home of the World's Largest Funnel Cake; Noah visits the Mississippi Valley Fair in Davenport, Iowa, for deep-fried peaches and ice cream and a Walking Fish Taco.

Noah travels to the Barry County Fair for treats including the Big Kahuna, deep-fried cupcakes and the Volcano Taco; Noah visits the Alaska State Fair and tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.

John digs into some super-stacked burgers and gargantuan milkshakes in Hamilton, Ont.; John heads to Louisville, Kentucky for some shrimp and grits; in Vancouver, John gets a lesson in pan-Asian soups.

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbecue; in Philadelphia, John checks off meat pies from his list.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

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.

The teams present traditional American dishes to celebrity judges, with one team winning a journey aboard a three-masted schooner; the teams run a family-style dinner service.

During hours three through six, the chefs must adapt to constant twists and turns; Michael Symon and Esther Choi have two chefs face elimination immediately; the competitors navigate curveballs from Stephanie Izard in order to make it to hour seven.

Fatigue sets in as the chefs face hours seven and eight in this intense culinary journey; Michael Symon and Esther Choi put forth three challenges, in which the chefs must turn one bag of ingredients into three distinct meals for judge Scott Conant.

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition; Michael Symon and Esther Choi challenge them with the unenviable task of turning microwave meals into works of art before judge Eric Adjepong decides who must clock out.

Michael Symon and Esther Choi begin the most devious shift of all as the chefs earn points during each challenge; they'll be tested in cooking, strategy and much more as judge Maneet Chauhan decides their fate two shifts shy of a massive pay day.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

In the final hours, Michael Symon and Esther Choi revisit an old challenge where the chefs must cook the best dishes of their lives; whoever can stave off the final daggers of exhaustion will walk away with $50,000 and a trip to Hawaii.

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

In the final hours, Michael Symon and Esther Choi revisit an old challenge where the chefs must cook the best dishes of their lives; whoever can stave off the final daggers of exhaustion will walk away with $50,000 and a trip to Hawaii.

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

The teams present traditional American dishes to celebrity judges, with one team winning a journey aboard a three-masted schooner; the teams run a family-style dinner service.

During hours three through six, the chefs must adapt to constant twists and turns; Michael Symon and Esther Choi have two chefs face elimination immediately; the competitors navigate curveballs from Stephanie Izard in order to make it to hour seven.

Fatigue sets in as the chefs face hours seven and eight in this intense culinary journey; Michael Symon and Esther Choi put forth three challenges, in which the chefs must turn one bag of ingredients into three distinct meals for judge Scott Conant.

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

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.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Cotton candy Burrito.

Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

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.

When the chefs get fried potatoes topped with Korean chile powder in the appetizer basket, the judges could be in for some fusion confusion or satisfying first plates; the competitors find a versatile, lean cut of meat in the entrée basket.

A simple soup is part of a complex puzzle in the entrée round and a corn cake meets a classic candy in the dessert basket.

Four determined chefs open the appetizer basket to find a deep-fried treat and a special seafood surprise they'll have to make work together; the competitors stick their necks out trying to make creative dishes out of ostrich neck and curry ketchup.

Four "Chopped" newbies must figure out what to do with an alligator heart in the appetizer basket; the entrée basket serves up a bird and birthday treat surprise before an oversized ice cream product has the competitors thinking big for dessert.

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Adam is in Florence to taste some iconic foods named after the city; he's tasting La Bistecca alla Fiorentina, beef Florentine style, as well as local street food Lampredotto alla Fiorentina, which is a tripe roll with salsa verde and chilli sauce.

Adam is in Milan and dressed to impress, tasting some iconic foods named after this city; he tucks into a risotto alla Milanese, a minestrone and finds time to try a peculiar take on chicken street food.

Adam's in Parma tasting iconic foods named after the city, including tortelli di Parma, prosciutto and a local cake called la torta Duchessa di Parma.

Adam is in Venice to taste dishes that are not only named after Venice but imbibe the soul of the city; the menu includes a Venetian take on Tapas and seafood pasta; he visits the restaurant where Tiramisu was created.

Adam is in Turin to taste some iconic foods named after this city; he tucks into the Torinese, breaded beef cutlet, a veal and tuna dish called Vitello Tonnato alla Piedmontese, and he has a golden ticket to a chocolate factory.

In Milan, Stanley enjoys an aperitivo and makes pizzoccheri; classic Milanese veal chops and risotto.

Adam is in Florence to taste some iconic foods named after the city; he's tasting La Bistecca alla Fiorentina, beef Florentine style, as well as local street food Lampredotto alla Fiorentina, which is a tripe roll with salsa verde and chilli sauce.

Adam is in Milan and dressed to impress, tasting some iconic foods named after this city; he tucks into a risotto alla Milanese, a minestrone and finds time to try a peculiar take on chicken street food.