Flavour Network HD

Andrew Zimmern tackles fresh squid, demonstrating how to break down this often-intimidating seafood for two dishes; he starts by showing viewers the essential technique of cleaning and preparing squid.

Chef Andrew Zimmern showcases the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry; he begins with a guinea hen and watercress salad.

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

Noah Cappe's taste buds are brought to life at the Día de los Muertos Festival in San Antonio, Texas, where fair food staples are twisted into new fusions; he visits the Florida State Fair and the Brevard Renaissance Fair for sweet and savory treats.

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted; Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding.

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime.

Noah Cappe heads to the Coastal Carolina Fair, where he dines on a three-course meal courtesy of the legendary Hagy family; Noah stops by the Oak Mountain State Fair in Alabama for some wicked Southern twists and Rodeo Austin for fiery gator wings.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalisco Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

Noah Cappe raises a glass of mead and celebrates a meaty cone at The Viking Experience in Creedmoor, NC. Then, he starts the day off with a biscuit breakfast at the Oak Mountain State Fair and dines on festive foods at the Magical Winter Lights Festival.

Noah Cappe checks out a spicy and savory funnel cake at the Florida State Fair, makes a pit stop for the Truck Stop Burger at the Pima County Fair, and gets a turkey leg dinner at Rodeo Austin.

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

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

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

An open-faced blackened salmon sandwich on homemade focaccia at Stoney's Bread Company.

Featuring lobster burgers and Thanksgiving dinner burgers.

John revisits memorable bacon dishes, including bacon meatloaf and bacon cheesecake.

The cure for what ails you at Elgin Street Diner; a smoked-meat sandwich at Schwartz's Deli; the K2 Mountain Burger at Mrs. Riches Restaurant.

Noah Cappe heads to the Arkansas State Fair for the Arkansas Slamwich, the Stuffed Thanksgiving Taco and more; a savory funnel cake called the Chick 'N' Cake, deep-fried rice pudding and other delights.

Noah Cappe heads to the Greater Baton Rouge State Fair for a helping of Cajun treats, like Cajun boudin tacos and pecan pie pops; basking in the lights of the Aurora Winter Festival in Toronto.

Host Noah Cappe heads to the manatee-filled waters of Crystal River, Florida for the Manatee Festival; Noah eats the best of Wurstfest, an Oktoberfest celebration in Texas.

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.

An open-faced blackened salmon sandwich on homemade focaccia at Stoney's Bread Company.

Featuring lobster burgers and Thanksgiving dinner burgers.

John revisits memorable bacon dishes, including bacon meatloaf and bacon cheesecake.

The cure for what ails you at Elgin Street Diner; a smoked-meat sandwich at Schwartz's Deli; the K2 Mountain Burger at Mrs. Riches Restaurant.

The remaining teams make 18 cross-laminated pain Suisse, 24 savoury brioche doughnuts, and a circus-themed choux showpiece with 160 individual choux buns.

Six new teams make the classic coffee éclair and create a trompe l'oeil showpiece inspired by everyday household objects, within which a tarte Tatin to serve 40 must be hidden.

The teams make sticky toffee puds, charlotte à la russe, and create haute couture showpieces with aperitif-flavoured desserts.

The teams make savoury croissants, perfectly filled maritozzi, and create playtime-themed towering choux showpieces.

The chefs make 24 gourmet chocolate bars, 24 fusion bars and create a hanging showpiece made entirely out of chocolate and suspend it delicately from the ceiling.

The five remaining teams take on a secret challenge to create a plated caramel dessert and a display of frozen lollipops inspired by a winter wonderland theme.

The four remaining teams must perfect Nicolas's modern version of the peach Melba and create an entirely edible fairytale scene.

The remaining three teams are challenged to create an afternoon tea display and the Best of British banquet with towering sugar and chocolate showpieces.

Six teams kick off a new round of competition with miniature Jaffa cakes and tartes Piémontaise, followed by strawberry-and-cream-themed centerpieces.

The four remaining teams must perfect Nicolas's modern version of the peach Melba and create an entirely edible fairytale scene.

The remaining three teams are challenged to create an afternoon tea display and the Best of British banquet with towering sugar and chocolate showpieces.

Six teams kick off a new round of competition with miniature Jaffa cakes and tartes Piémontaise, followed by strawberry-and-cream-themed centerpieces.

The four remaining teams must perfect Nicolas's modern version of the peach Melba and create an entirely edible fairytale scene.

The remaining teams make 18 cross-laminated pain Suisse, 24 savoury brioche doughnuts, and a circus-themed choux showpiece with 160 individual choux buns.

Six new teams make the classic coffee éclair and create a trompe l'oeil showpiece inspired by everyday household objects, within which a tarte Tatin to serve 40 must be hidden.

The teams make sticky toffee puds, charlotte à la russe, and create haute couture showpieces with aperitif-flavoured desserts.

The teams make savoury croissants, perfectly filled maritozzi, and create playtime-themed towering choux showpieces.

Blueberries are the secret to Busters BBQ's sauce; unique fish cakes are served at Magnolia's Grill.

John prepares dishes smothered in melted, bubbling cheese.

John saves room for dessert including pie, cakes, donuts and puddings.

Crushing tomatoes by hand at the family-run Pizzeria Napoletana; a chef's preference mystery meal at Floyd's Diner in Victoria, BC.; sampling top secret dipping sauce at Haugen's Chicken & Ribs in Port Perry, ON.

Host Noah Cappe heads to the sunshine state for some midway eats at the Pasco County Fair.

Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog.

Noah Cappe arrives in Macon, Ga., for the International Cherry Blossom Festival; a pimento cheese-filled breakfast sandwich called the Up All Night, a pink pizza called the Macon Cherry Bomb and a trio of meat-filled midway munchies.

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.

Blueberries are the secret to Busters BBQ's sauce; unique fish cakes are served at Magnolia's Grill.

John prepares dishes smothered in melted, bubbling cheese.

John saves room for dessert including pie, cakes, donuts and puddings.

Crushing tomatoes by hand at the family-run Pizzeria Napoletana; a chef's preference mystery meal at Floyd's Diner in Victoria, BC.; sampling top secret dipping sauce at Haugen's Chicken & Ribs in Port Perry, ON.

In a Tournament of Champions Winners vs. Culinary Giant Slayers showdown, the teammates work alone in 10-minute tag-team shifts to create a sweet and savory duo with a few mandatory items.

In the second heat of Guy Fieri's wild team tournament, Culinary Award Winners take on Competition All-Stars; each tag team must make a vegetarian version of a classic food duo.

In the final qualifying heat, judges take on Team Next Gen; the chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning dish.

The qualifying teams create a party platter featuring something raw, something fried and something cheesy; with only eight pounds of ingredients and some swapped selections, the tag teams race for the chance to move on to the big $60,000 finale.

It's the finale as the two highest-scoring all-star teams face off in the ultimate relay rumble; each team is given $40 to make a high-end dinner on a budget for the Relay Rumble Championship trophies and the $60,000 prize.

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

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

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

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

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

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

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