Flavour Network HD

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

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.

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 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.

Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Philippine cooking in Toronto; beef on wreck at Charlie the Butcher.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Philippine cooking in Toronto; beef on wreck at Charlie the Butcher.

Four chefs compete in a battle celebrating Chinese cuisine; they scramble to distinguish themselves when prompted to make similar appetizers, showcase their unique style with an impressive salmon entrée and craft a dessert from noodles and candy.

Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods; two chefs battle with breakfast sandwiches as entrées, while a strange coffee and meat dish prove challenging.

The chefs showcase what they know about making amazing Venetian dishes; a strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entrée round is a tremendous task.

Four chefs focus on the fresh and humble food of Tuscany; for the appetizer, they must make good choices while dealing with a super-lean meat, and they face issues of confidence and competence to make it to the finale.

Four chefs get to the heart of Italian cuisine with ingredients from the robust Emilia-Romagna region; a surprise challenges the chefs in the appetizer round, while the entrée round ends with very different takes on a veal and mushroom dish.

Italy's olive oil capital inspires four chefs as they create coastal cuisine from Puglia; in the appetizer round, a chef's mistake causes a big stink in the kitchen, and a cactus creates a prickly situation in the dessert round.

Four winning chefs return for the Battle Italiano finale, where they'll represent their regions; emotions run high in a dramatic entrée round, and unfamiliar ingredients in the dessert basket keep the finalists on their toes.

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

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.

The competitors create appetizers that include a central Asian bread and a sweet and sour treat, make a packaged product sing with sole in the entrée round and take on a dessert round featuring an Indian snack and a plethora of pastries.

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

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 chefs compete in a battle celebrating Chinese cuisine; they scramble to distinguish themselves when prompted to make similar appetizers, showcase their unique style with an impressive salmon entrée and craft a dessert from noodles and candy.

Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.

Inspired by hash browns and energized by eggs, four chefs wake up the judges' palates using baskets packed with breakfast foods; two chefs battle with breakfast sandwiches as entrées, while a strange coffee and meat dish prove challenging.

The chefs showcase what they know about making amazing Venetian dishes; a strikingly strange ingredient in the first basket threatens to throw them off their game, while using polenta to best effect in a half-hour entrée round is a tremendous task.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

Holiday bakers incorporate a gingerbread house into their donuts during the elimination round; the remaining donut makers compete in a stocking stuffers-themed showdown for a chance to advance to the championship finale.

Holiday bakers compete in a quick elimination round with hot chocolate as the mystery ingredient; the final two bakers compete for $10,000 and a spot in the Holiday Championship Finale with a winter wonderland-themed pie showdown.

To secure the final spot in the championship, bakers first must get through the elimination round using candy canes in their cupcakes; the final two bakers compete in a toy shop-themed cupcake showdown for $10,000.

The best holiday bakers compete in the Holiday Championship Finale, facing eggnog in the elimination round; the final two bakers compete for a total of $20,000 and the title of Holiday Champion in a Night Before Christmas-themed cake showdown.

East Coast hospitality in St. John's; barbecue at Fat Bob's Smokehouse in Buffalo; Canadian-themed pizzas.

Venison burger and barbecue sandwiches at Buck Stop; Soup at The Burnt Tongue; Belgian fries and waffles.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

Teams must deliver food, drinks and an impactful presentation to guests at a charity gala for St. Jude Children's Hospital.

The two teams must each create a wine blend with food pairings and pitch them to a room of Napa Valley wine connoisseurs and marketing experts.

The teams go up against each other to create an enticing menu for a delivery-only restaurant that will serve office workers in downtown Los Angeles; the teams must cook in a pared down "ghost kitchen.".

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

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.

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.

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.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

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.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

Teams must deliver food, drinks and an impactful presentation to guests at a charity gala for St. Jude Children's Hospital.

The two teams must each create a wine blend with food pairings and pitch them to a room of Napa Valley wine connoisseurs and marketing experts.

The teams go up against each other to create an enticing menu for a delivery-only restaurant that will serve office workers in downtown Los Angeles; the teams must cook in a pared down "ghost kitchen.".

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

Chilean breads and desserts at Panaderia Latin Bakery in Vancouver; gourmet fry toppers at The Mess Hall Poutinerie; deli sandwiches in Boston.

Barbecue at MEAT in Edmonton; Italian pizza and pasta in Ottawa; friendly classics in Winnipeg.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.

Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.

Three contestants compete in an elimination round with Chinese five spice as the mystery ingredient; the last two standing compete for the top prize in a Chinese New Year-themed pie showdown.

A speedy elimination round with pink peppercorns as the mystery ingredient; Elizabeth Chambers, Duff Goldman and Elise Strachan decide which remaining finalists will take home the prize in a special hide-and-seek-themed cupcake showdown.

John tours Tucson's BOCA Tacos y Tequila; John's barbecue dream comes true at Palomino in Calgary; John has a few cheesy slices at Burlington's NaRoma Pizza Bar.

John heads to Oak Tree Tavern in Calgary in search of great pub food; Montreal's Satay Brothers serves up some Southeast Asian street food; John tries the Big A. Panzerotti.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

Chilean breads and desserts at Panaderia Latin Bakery in Vancouver; gourmet fry toppers at The Mess Hall Poutinerie; deli sandwiches in Boston.

Barbecue at MEAT in Edmonton; Italian pizza and pasta in Ottawa; friendly classics in Winnipeg.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

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.

Adam is in Genoa tasting the most iconic foods named after the city, including a pasta dish made with pesto Genovese and a fish stew called burrida.

Adam is in Bologna to taste the most iconic foods named after this city; he sees Bolognese sauce being made in the most amazing lasagne dish; he dives into la mortadella Bologna, and a sweet made with rice, almonds and lemon.

Stanley explores the city's fascinating food culture due to its aquatic environment, as well as the countless influences from around the world throughout its vast and storied history.

Braun storms Fort Worth for ribs, shareables, and a deep dive into Texas food and heritage.

Braun storms Fort Worth for ribs, shareables, and a deep dive into Texas food and heritage.