Flavour Network HD

Unusual burritos at Chino Locos in Toronto; popular barbecue joint in Ontario; 74 dipping sauces at the Déjà vu Café in Moose Jaw, Sask.

Huge cheeseburgers and "secret menus" at The Burger's Priest in Toronto; a bakery/pizzeria in Hamilton makes the best pizza crust in town; Salvadorian pupusas in Saskatoon.

The American Cheesesteak Co. in Vancouver; Soulvye in Orangeville, Ontario, features Caribbean dishes; Murray's Sandwich Emporium in Toronto.

Smoked meat in Toronto; outdoor eating at the Wildside Grill; Asian-style waffles.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

The bakers start with filled tuiles in the Signature challenge, then take on a classic British biscuit for the Technical challenge; finally, the Showstopper pushes the bakers to create a sweet depiction of a day in their life.

In the Signature, contestants must present a fruit-forward Bundt cake; the Technical introduces a decadent Brooklyn favorite without a recipe; for the Showstopper, the bakers must create illusion cakes that reflect their ultimate cravings.

The Signature challenge starts with a duo of soda breads; in the Technical, a tricky custard-filled treat that demands precision in frying and filling; for the Showstopper, the bakers create a four-legged bread sculpture.

In the Signature, they tackle a tarte Tatin, a caramelized French classic; a Technical that demands finesse with a fancy French pastry; the Showstopper asks for a decorative vertical pie whose layers tell a story through design and flavor.

A Signature crème caramel; the Technical introduces an Eastern European bake that's as complex as it is mysterious; for the Showstopper, the bakers create a jelly art masterpiece, combining beauty and flavor in one visually captivating creation.

A rich chocolate tart for the Signature challenge; a Technical that has the bakers in knots with a braided Swedish bake; for the Showstopper, they must create a breathtaking spring landscape, blending beauty, texture, and flavor into a masterpiece.

The judges challenge contestants to make cube-shaped desserts, sweet faux fungi and epic macaron towers inspired by heroes and villains.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.

Kirsten Tibballs, the Chocolate Queen, returns; celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness and with her simple yet delectable dessert recipes, she might just be right.

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

The judges challenge contestants to make cube-shaped desserts, sweet faux fungi and epic macaron towers inspired by heroes and villains.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.

Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

A coastal Georgia joint puts its spin on Nashville hot chicken with a side of spicy shrimp; a Vietnamese noodle bar in Calgary dishes out scratch-made savory street food.

Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.

Fieri grabs flavorful meat that runs the gamut; Mexican pork sandwiches in Memphis, Tennessee; curry chicken and rich short ribs in St. Simons Island, Georgia; in Scottsdale, Arizona, a funky spot serves up Italian beef and duck fried rice.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

A Scotsman cooks Bennies and Hash in Victoria; unique Bánh Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

Fan favorites pick including The Hogtown Vegan, The Dish Bistro and Motor Burger.

Noah Cappe hits the Wisconsin State Fair, where a local brewery is serving a deep-fried combo of beer, brats and cheese curds; milk and cookies are inverted; a combination of onion rings and a grilled hot dog; cold brew coffee treat.

The Iowa State Fair welcomes Noah Cappe with a trio of meaty masterpieces, but it's the Double Dutch Almond Funnel that has everyone jumping with joy; giant Jupiter Burger; spicy Solar Flare; sweet Space Coast Softball.

Donut makers compete in a mystery ingredient elimination round; final two engage in a theme of "Land of the Rising Sun.".

Donut makers from all over compete in the ultimate competition; competitors have a chance to win a $10,000 prize.

Mystery ingredient elimination round; final two contestants compete in Carnival-theme final showdown.

Reeva from Virginia, Laurel from Oakland and Rags from Vancouver compete in a mystery ingredient elimination round. The final two have to impress the judges by making three donuts with a High School Cafeteria theme.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

A Scotsman cooks Bennies and Hash in Victoria; unique Bánh Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

Fan favorites pick including The Hogtown Vegan, The Dish Bistro and Motor Burger.

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.

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.

Chefs Jeff Mauro and Tiffany Derry wrangle the recruits into action to rustle up some Tex-Mex tacos; then, it's time for a high-stakes main dish challenge, cowboy rib-eye steaks with potato and vegetable sides.

The recruits are tasked with creating an after-party event that's high on flavor and flair; then, chefs Jeff Mauro and Tiffany Derry challenge their teams to craft brunch burgers with fries and a Bloody Mary.

The recruits embark on a scavenger hunt to uncover ingredients and piece together a mystery dish; in the main dish challenge, chefs Jeff Mauro and Tiffany Derry teach their teams how to make elevated proteins and luxury desserts.

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.

Chefs Jeff Mauro and Tiffany Derry mentor the final recruits in preparing a three-course restaurant-quality meal; Judges Judy Joo, Viet Pham and Justin Sutherland decide who takes home the $25,000 charity prize and ultimate bragging rights.

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.

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.

Guy Fieri sets up the ultimate face-off with a relay between two teams to create a spicy champion's dinner; working blind, the chefs in the latter shifts cook and present dishes based on their best guess of what the teammate before them was making.

Guy Fieri invites four DDD chefs with vegan joints to compete in Flavortown Market; they make their vegan bestseller using only nine pounds of groceries before serving up a meat-free steakhouse dinner.

Klondike Rib and Salmon Grill in Whitehorse, Yukon; poutine in Glace Bay, N.S.; Turkish food in Edmonton.

John makes Croque Madame in Halifax; making samosa in Victoria, B.C.; cinnamon buns in Edmonton.

Bavarian schnitzels at the Black Forest Inn; mole sauce and chocolate chicken enchiladas at Fiesta Mexicana; authentic British curries at The Churchill Arms.

A restaurant in the middle of a golf course; Creole spice dishes in Edmonton; pastry-wrapped foods in St. John's, Nfld.

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corn Dog and the Black Forest Funnel Cake; fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos.

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; Southwest Georgia Regional Fair for the classic Georgia peach dessert served in a whole new way.

Donut makers Jasmine and Martin, and food trucker Ambergré compete; a Cinco de Mayo final showdown theme.

Mystery ingredient elimination round leaves only two standing; remaining contestants compete in Pub Grub theme final showdown.

The final two contestants have to impress the judges by making three donuts with a 'Retro Diner theme'; the winner takes home $10,000.

Mystery ingredient elimination round; final two compete in a "Tailgate Party theme" final showdown; the winner takes home $10,000.

Klondike Rib and Salmon Grill in Whitehorse, Yukon; poutine in Glace Bay, N.S.; Turkish food in Edmonton.

John makes Croque Madame in Halifax; making samosa in Victoria, B.C.; cinnamon buns in Edmonton.

Bavarian schnitzels at the Black Forest Inn; mole sauce and chocolate chicken enchiladas at Fiesta Mexicana; authentic British curries at The Churchill Arms.

A restaurant in the middle of a golf course; Creole spice dishes in Edmonton; pastry-wrapped foods in St. John's, Nfld.

It's team captains Bobby Flay, Sunny Anderson and Michael Voltaggio's turn to cook in an advantage challenge designed to keep the judges fueled "on-the-go" as they pull up for some roadside BBQ.

A shocking ingredient in the advantage challenge requires Bobby Flay, Sunny Anderson and Michael Voltaggio to step up their game; when the grills and smokers are taken away, the Brawlers share a single piece of equipment to cook up a feast.

Bobby Flay defends his championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tough as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

Team captains Bobby Flay, Sunny Anderson and Michael Voltaggio dig into all-American BBQ with an advantage challenge featuring sports fan favorites; the competitors face a team brawl celebrating their collective American BBQ experience.

Bobby Flay, Sunny Anderson and Michael Voltaggio task the Brawlers with showcasing their ability to win over a crowd with over-the-top BBQ creations; one team attempts to gain a big advantage by taking down judge Carson Kressley in the dunk tank.

Proud Texan and Triple Threat Titan Tiffany Derry joins Bobby Flay, Sunny Anderson and fellow Titan Michael Voltaggio to challenge the remaining Brawlers to two Triple Threat-inspired tasks, where they'll see if the contenders have what it takes.

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 impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.

Bobby Flay defends his BBQ Brawl championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tougher than ever as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

Mark caters a beach wedding.

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 impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.

Bobby Flay defends his BBQ Brawl championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tougher than ever as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

Mark caters a beach wedding.

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 impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.

It's team captains Bobby Flay, Sunny Anderson and Michael Voltaggio's turn to cook in an advantage challenge designed to keep the judges fueled "on-the-go" as they pull up for some roadside BBQ.

A shocking ingredient in the advantage challenge requires Bobby Flay, Sunny Anderson and Michael Voltaggio to step up their game; when the grills and smokers are taken away, the Brawlers share a single piece of equipment to cook up a feast.

Bobby Flay defends his championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tough as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

Team captains Bobby Flay, Sunny Anderson and Michael Voltaggio dig into all-American BBQ with an advantage challenge featuring sports fan favorites; the competitors face a team brawl celebrating their collective American BBQ experience.

John dines at Ottawa's Murray Street Kitchen; Toronto's Fanny Chadwick's; John's search for Caribbean food brings him to Yukon's Antoinette's.

Brunches in Quebec; Israeli food in Toronto; gourmet pizza in Winnipeg.

That Italian Place in Brampton, Ont.; Barque Smokehouse in Toronto; La Taqueria in Vancouver.

The Early Bird in London, ON; Made in Mexico in Newmarket, ON; Chafe's Landing in St. John's, NFLD.

Noah heads to Hawaii for the Maui Fair where rice is always on the menu; traditional Hawaiian treats like the Laulau Feast and loco moco; cross-cultural favorites like furikake salmon; jacked up fries; cannoli nachos.

Exploring the orange groves of California at the Cloverdale Citrus Fair; the bacon churro cheeseburger is a meaty mouthful sandwiched between two churros; spicy ramen fries combine crispy fries, crispy noodles and other tasty Japanese toppings.

Grant, Michelle and Trista compete in a mystery ingredient elimination round; final two compete in a "Great Canadian Donut" theme.

Mystery ingredient elimination round leaves only two standing; remaining contestants compete in Harvest theme final showdown.

A pastry chef from Tucson, a PhD from Toronto, and a donut savant from St. Louis compete; jelly beans is the mystery ingredient.

Tomato juice in the mystery ingredient elimination round ; final two compete in a zombie-themed final showdown.

John dines at Ottawa's Murray Street Kitchen; Toronto's Fanny Chadwick's; John's search for Caribbean food brings him to Yukon's Antoinette's.

Brunches in Quebec; Israeli food in Toronto; gourmet pizza in Winnipeg.

That Italian Place in Brampton, Ont.; Barque Smokehouse in Toronto; La Taqueria in Vancouver.

The Early Bird in London, ON; Made in Mexico in Newmarket, ON; Chafe's Landing in St. John's, NFLD.

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 hosts the show that follows a group of ten ambitious young chefs taking on the hottest job of their lives when they travel to Barcelona to work under multi-Michelin star award-winning chef Jean-Christophe Novelli.

Mark caters a beach wedding.

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.

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

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.