Flavour Network HD

The best three teams from each set of heats come together as they aim for the final; the teams create plant-based petit gâteaux and become engineers as they make gravity-defying hanging showpieces from chocolate, with macarons sitting within.

It's the quarter-final and the five remaining teams create 24 desserts, harnessing all the natural sweetness from savory ingredients, alongside 24 desserts which hero one ingredient throughout their flavors and textures.

It is the semi-final and the teams create "Wonka" inspired chocolate bars fit for Hollywood and edible floating cities; who will be floating on cloud nine into the final, and whose ship has sailed?

The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display.

It's the quarter-final and the five remaining teams create 24 desserts, harnessing all the natural sweetness from savory ingredients, alongside 24 desserts which hero one ingredient throughout their flavors and textures.

It is the semi-final and the teams create "Wonka" inspired chocolate bars fit for Hollywood and edible floating cities; who will be floating on cloud nine into the final, and whose ship has sailed?

The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display.

It's the quarter-final and the five remaining teams create 24 desserts, harnessing all the natural sweetness from savory ingredients, alongside 24 desserts which hero one ingredient throughout their flavors and textures.

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.

The remaining teams draw on their classical training as they produce 24 identical classic framboisiers; for their second challenge, they let their creativity run wild as they re-invent American camping favorite s'mores into a high-end pâtisserie.

Homemade ice cream at Evelyn's Memory Lane Cafe in High River, AB; The Main is known for its deli in Montreal; Dangerous Dan's in Toronto is famous for its burgers.

Chuckwagon Café raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread French toast.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

Visiting the Brandywine Strawberry Festival in Pennsylvania for a crab cake/roast beef combo; Silver Dollar Fair in Chico, Calif., to sample the Sinfully Sweet Spicy Cheese Pretzel.

Jalapeño cheese skirt burger; cowboy campfire churros; a donut to die for; an onion dog as big as a head.

Soul on a Roll sandwich; To Die For casserole; salted caramel apple gelato; beer can chicken pizza cone.

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

John checks award-winning Mexican food in Cleveland, Ohio; he then heads out west for a taste of Vancouver, BC's culinary mash-up, followed by a trip to Ottawa, ON, to meet up with the master of pasta.

John heads to the brunch-crazy city of Victoria, BC, to taste-test the indulgent, super stacked duck confit waffle.

Homemade ice cream at Evelyn's Memory Lane Cafe in High River, AB; The Main is known for its deli in Montreal; Dangerous Dan's in Toronto is famous for its burgers.

Chuckwagon Café raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread French toast.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

Bobby Flay, Anne Burrell and Sunny Anderson deliver dishes that are well known to San Francisco.

The contenders serve BBQ treats that bring the heat; captains Bobby Flay, Anne Burrell and Sunny Anderson put chile peppers center stage, and they'll have to balance their heat to tantalize the judges' taste buds and not blow out their palates.

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge each other to create some next-level tailgate barbecue; the contenders grill up some mind-bending BBQ mashups.

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge the contenders to serve suckling pig the old school way: cooked over a live fire; using ancient BBQ techniques, each team must attempt to cook up porky perfection.

Captains Bobby Flay, Anne Burrell and Sunny Anderson get saucy serving up some wine-infused barbecue; in the team brawl, the contenders are given prized cuts of meat to create 5-star fancy feasts that'll knock the judges socks off.

Bobby Flay, Anne Burrell and Sunny Anderson host a festival for the locals with a trio of ribs, sides and a competition; the guests get to vote, so the contenders need to impress the public if they want to stay in the game.

After getting some unexpected love from their friends and family back home, the contenders pour their hearts into some seriously nostalgic barbecue; little do they know that Bobby Flay, Anne Burrell and Sunny Anderson have a big surprise.

The final contenders battle it out in a quest to take home the title "Best in Cue"; the guardrails are off as they cook up their ultimate BBQ feasts in a last ditch effort to impress the judges.

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

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience; proverbial rough waters in the appetizer round make for a rocky start, and the dessert basket deals the chefs a strange butter and fruity cocktail.

Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.

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

Chefs who usually cook on yachts trade their sea legs for a topsy-turvy experience; proverbial rough waters in the appetizer round make for a rocky start, and the dessert basket deals the chefs a strange butter and fruity cocktail.

Bobby Flay, Anne Burrell and Sunny Anderson deliver dishes that are well known to San Francisco.

The contenders serve BBQ treats that bring the heat; captains Bobby Flay, Anne Burrell and Sunny Anderson put chile peppers center stage, and they'll have to balance their heat to tantalize the judges' taste buds and not blow out their palates.

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge each other to create some next-level tailgate barbecue; the contenders grill up some mind-bending BBQ mashups.

Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge the contenders to serve suckling pig the old school way: cooked over a live fire; using ancient BBQ techniques, each team must attempt to cook up porky perfection.

Highland Kitchen in Edmonton, AB is known for its Ukrainian-inspired fare; Pfanntastic Pannenkoek in Calgary, AB serves up some Greek family fun.

The Sugarbowl in Edmonton is known for its cinnamon buns; the Grilled Cheese in Toronto serves what it's named for; the Shish Kabob Hut in Ontario is famous for its hot-pepper/feta spread.

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.

Fair eats such as the Dynamite dog, North Wood sandwich and barbecue nachos; prairie poutine and a habanero crunch burger.

Caliente curls; chile relleno dog; mac and cheese bacon burger; cowboy beans; the Sunnyside burger; tropical tantalizer.

Breakfast on a stick at the Sonoma Marin Fair; the Green Goddess; classic cheese curds and the pink taco.

John dives into the menu of a brunch spot in Montréal, QC; he then tries falafel in Victoria, BC; lastly, he dives into seafood at an institution known for serving the freshest fish.

John travels to Toronto, Ontario, to study Royal Thai cuisine and tries a bright blue dumpling; he then heads to Marathon, Fla., to sample a variation of the state's famous dessert.

John goes to the Walt Disney World Resort in Florida to sink his teeth into some dishes; John then takes himself out for dinner at a burger joint in Toronto, ON, followed by trying Mexican food in Tucson, Ariz.

Highland Kitchen in Edmonton, AB is known for its Ukrainian-inspired fare; Pfanntastic Pannenkoek in Calgary, AB serves up some Greek family fun.

The Sugarbowl in Edmonton is known for its cinnamon buns; the Grilled Cheese in Toronto serves what it's named for; the Shish Kabob Hut in Ontario is famous for its hot-pepper/feta spread.

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.

Gordon must help the owner of Wilson's Secret Sauce, by minimizing the menu and inventory, and focusing on barbecue staples.

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

After a much-needed reality check, sisters unite to rebuild their family's legacy with Gordon's help.

Gordon must help empower the owner of a female-run restaurant rediscover her passion for cooking.

Gordon must help a stubborn father and his frustrated son keep their outdated restaurant alive.

Gordon must neutralize the threat of vermin and unkempt kitchen habits at a Philadelphia restaurant and help the owner pass the torch to her children.

Boston's Savin Bar & Grill has a rich history, but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

Gordon must help a restaurant serving subpar cuisine from a kitchen plagued by contamination.

It's an Italian showdown as the modern Italians, Simone and Viviana, take on the traditional Italians, Mike and Pete, in Kitchen HQ for the remaining spot in the grand final.

Unaware of Lake Minnetonka's pike abundance, Yia learns from guide Gregg Schroeder that excess pike stunt their growth. Removing smaller pike is the best solution.

Gordon tries to revamp Crazy Burger, a historic establishment located in the heart of Rhode Island.

It's an Italian showdown as the modern Italians, Simone and Viviana, take on the traditional Italians, Mike and Pete, in Kitchen HQ for the remaining spot in the grand final.

Unaware of Lake Minnetonka's pike abundance, Yia learns from guide Gregg Schroeder that excess pike stunt their growth. Removing smaller pike is the best solution.

Gordon must help the owner of Wilson's Secret Sauce, by minimizing the menu and inventory, and focusing on barbecue staples.

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

After a much-needed reality check, sisters unite to rebuild their family's legacy with Gordon's help.

Gordon must help empower the owner of a female-run restaurant rediscover her passion for cooking.

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.

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.

Minneapple pie and jalapeño wontons at the Red River Valley Fair in North Dakota; the Rockin' Roti and the OMG Bar.

Noah visits the Royal Winter Fair in Toronto, Canada, to sample The Blue Balsamic and The Mean Green; Noah visits the State Fair of Louisiana and tries Lupita's Gorditas, The Five Pounder burger and Not Yo Average Nachos.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep-fried baklava at Dickens on the Strand in Galveston, Texas.

John heads to the heart of Canada to taste the flavor of Saskatoon, SK's Asian fusion; he then takes off to Seattle, Wash., to dip his spoon into some French cuisine; lastly, he jets to Charlottetown, PEI, for a Maritime taste sensation.

John checks a pancake palace off his list in New Jersey with a mouthwatering savory fried chicken and cheddar stack.

John dives headfirst into fluffy homemade gnocchi swimming inside a saucy Sorrentina-style bread bowl in Pittsburgh, Pa.; he heads to Miami, Fla., to taste Cuban finger food croquetas.

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.

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.

Stanley explores his former home of Tuscany; he participates in a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

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

Stanley heads to Rome in search of the famous four pastas, orders rigatoni all'amatriciana, samples carbonara and tries a selection of cheeses and sausages made from the sheep and pigs farmed in the region.

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

Stanley Tucci explores Bologna, seen by many as the food capital of Italy; the region of Emilia-Romagna is home to globally renowned protected food products.

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.

Stanley explores his former home of Tuscany; he participates in a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.

Unaware of Lake Minnetonka's pike abundance, Yia learns from guide Gregg Schroeder that excess pike stunt their growth. Removing smaller pike is the best solution.

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.

Stanley Tucci visits Umbria, nicknamed "The Green Heart of Italy"; with the highest consumption of pork per capita, Umbria is a carnivore's dream; from wild boar hunts to black truffle farms, Stanley explores all Umbria has to offer.

Unaware of Lake Minnetonka's pike abundance, Yia learns from guide Gregg Schroeder that excess pike stunt their growth. Removing smaller pike is the best solution.